Chicken Enchilada {tomatillo}

Olive Oil or butter
1/2 medium onion, chopped
garlic
1 1/2 tsp cumin
1/4 c. flour
2 cups chicken stock or broth
chopped cilantro
2-3 pounds of chicken cooked and chopped (can use a deli roasted chicken)
salt
pepper
10 + flour tortillas (I usually use the smaller ones, taco sized and make more of them)
Monterey Jack cheese (or cheddar or Colby)
Sour cream
Herdez green salsa


Saute onion in butter/olive oil 5-7 min.  Add garlic and cumin and cook for another minute.  Sprinkle flour and stir, don't let it burn, gradually add chicken stock to make a sauce.  Stir on low simmer until thick.  Add half (or so) of the green salsa (I use Herdez).  Turn off burner.  Add some cilantro and fold in chopped/shredded chicken.  Season with salt and pepper.


Spread some green salsa on the bottom of 9x13 pan.  Coat tortilla with green salsa and put a scoop of the chicken mixture in the tortilla.  Roll up.  Place in pan.  Once pan is full, pour salsa over top and spread cheese over top.  Bake uncovered for ~30 minutes.


Serve with black beans and Mexican rice.  I use the store bought pouches of Mexican rice (yellow rice).  It's cheap.

Crock Pot Chicken Tortilla Soup

1 lb frozen chicken breasts (2-3)
1 15 oz. can Rotel tomatoes
1 10 oz. can red enchilada sauce
1 medium onion chopped
4 c. water (or combo of water and chicken broth)
1 tsp. cumin
1 tsp chili powder
1/4 tesp black pepper
1 bay leaf
1 10 oz. bag frozen corn
1 Tbs chopped cilantro (opt)


Place all ingredients in slow cooker.  Cook on low 6-8 hours or high 3-4 hours.  Take chicken out and shred then put back in.  Serve with tortilla chips or strips, cheddar cheese and sour cream.

Chicken Spaghetti

2 c cooked chicken, cubed
3 c. dry spaghetti, broken in pieces, then cooked in chicken broth
2 c. chicken broth
2 cans cream of mushroom soup
2 c. shredded cheddar
1/4 c. green pepper diced
1/4 c. onion minced
1 jar pimentos, drained
1 tsp seasoning salt, optional
1/8 tsp cayenne pepper, optional
salt and pepper
1 c. shredded cheddar

Mix everything together.  You can add water or chicken broth if it seems too thick.  Bake at 350* for 30-45 minutes, until bubbly.

Chicken Paprikash

Cook 2-4 chicken breast in butter, with salt and pepper on both sides.  Cook until (light) brown, about 3-4 minutes per side.  Remove chicken from pan.  It doesn't have to be cooked through all the way at this point.

Chop two onions in half and slice into thing slices, should end up with half circles.  Cook in the pan you used to cook the chicken.  You can add more butter if needed.  Simmer on Medium heat for 5-7 minutes, don't brown or burn, they should be translucent yellow.

Add 2 Tbsp. of paprika.  Stir.  Add the pieces of chicken.  Nestle them into the onions.  Cover and cook on Medium heat for 20-25 minutes.  Remove chicken, add 1 c. sour cream to sauce.  Stir, add back the chicken.

Serve over rice or noodles with a side of broccoli or veggies.

AAWCC (Aunt Anna's White Chicken Chili)

Add to crockpot or pot on stove:

3-4 cooked chicken breasts (or meat from a cooked rotisserie chicken), chopped
6 cans Great Northern Beans
2 cans Chicken Broth
2-4 cans of diced green chilis (I usually use 2 cans)

Saute in a frying pan:
1/2 onion, chopped (diced, minced)
1-2 tsp minced garlic
I saute in butter (~2 Tbsp), or you can use EVOO (extra virgin olive oil)

Add sauted onion & garlic to crockpot.

Add:
2 tsp salt
2 tsp cumin
2 tsp oregano
1/2 tsp cayenne pepper
1 tsp pepper

Cook in crockpot on low 6-8 hours.  Add 2 C. sour cream and 1 C. heavy cream (or half and half).

This can be halved to make a smaller batch.

Chicken and Broccoli casserole

For the inexperienced cook (Taylor)

 

Cook 3 chicken breasts.  You have several options here.  Buy canned already cooked chicken (more expensive) or buy a cooked rotisserie chicken and cut off the meat, or buy frozen chicken breasts, thaw and then cook, or buy fresh chicken breasts already thawed and cook those.  To cook chicken breasts, I use a little butter (~ 2 Tbsp) in the pan (frying pan) and salt and pepper the chicken breast.  Cook it first and then cut up the cooked chicken.  You can also put frozen chicken breasts in a crockpot and cook them with a little chicken broth or water for a few hours, but only if you have the time.

 

You can use frozen or fresh broccoli.  One big bag of frozen broccoli florets will probably be enough.  That goes on the bottom of a 9x 13 casserole pan (pyrex dish).  It doesn’t need to be cooked, though you can cook it in the microwave before putting it in the pan if you want.

 

The cooked cut up chicken goes on top of the broccoli.

 

The sauce goes on top of the chicken.  The sauce is 1 can of cream of chicken soup + ½ cup of mayo + a Tablespoon of lemon juice and  ½ - 1 teaspoon of curry.  The sauce doesn't need to be cooked.  This is basically the same sauce for Hawaiian Haystacks, that you'd cook because you want to serve it hot (and I add pineapple juice to that sauce).

 

Sprinkle a little water on top of the sauce after you pour it on the chicken, i.e. get your hand wet and flick the water over the sauce.

 

Cover the top with cheddar cheese or Colby jack, whatever you want. ~1-2 Cups depending on how cheesy you want it.

 

Bake at 350* for 20-30 minutes.  And don’t forget to make rice J 

 

This should feed 6.