Chicken and Avocado Enchiladas in Creamy Avocado Sauce

Chicken and Avocado Enchiladas in Creamy Avocado Sauce

Ingredients

• 1 cup chicken broth
• 1 cup salsa verde
• 1/2 cup sour cream (or Greek yogurt)
• 2 avocados
• 1 jalapeno, coarsely chopped (remove seeds for less heat)
• 1 clove garlic
• 1 teaspoon cumin, toasted and ground
• salt and pepper to taste
• 1 handful cilantro
• 1/2 lime, juice
• 4 cups cooked shredded chicken
• 2 avocados, diced
• 2 green onions, sliced
• 2 cups cheddar cheese, shredded
• 2 cups Monterey jack cheese, shredded
• 8 (7 inch) tortillas

Directions

1. Puree the chicken broth, salsa verde, sour cream, avocados, jalapeno, garlic, cumin, salt and pepper, cilantro and lime juice in a blender or food processor.
2. Mix the half of the sauce with the chicken, avocado, green onions and half of the cheese.
3. Coat the bottom of a large baking dish with some of the sauce, wrap the chicken and avocado mixture in the tortillas and place them in the dish.
4. Top the enchiladas with the remaining sauce and cheese and bake in a preheated 350F oven until the cheese has melted and the sides are bubbling, about 15-20 minutes.

Recipe/photo source:Closet Cooking

Slow Cooker Garlic and Brown Sugar Chicken

Slow Cooker Garlic and Brown Sugar Chicken

 4-6 chicken breasts (or thighs would work great too!)
1 cup packed brown sugar
2/3 cup vinegar
1/4 cup lemon-lime soda
2-3 Tablespoons minced garlic
2 Tablespoons soy sauce
1 teaspoon fresh ground pepper
2 Tablespoons corn starch
2 Tablespoons water
Rice or noodles, cooked
Red pepper flakes (optional)

Directions:
Spray slow cooker with non-stick cooking spray. Place chicken (I used frozen chicken, thawed chicken works great too) inside slow cooker. Mix together brown sugar, vinegar, soda, garlic, soy sauce, and pepper together. Pour over chicken. Cook on low for 6-8 hours or high for 4 hours. Take chicken pieces out of slow cooker (mine basically fell apart) and pour remaining sauce into saucepan. Place saucepan over high heat. Mix together corn starch and water, pour into saucepan, and mix well. Let sauce come to a boil and boil for 2-3 minutes, or until it starts to thicken and turns into a glaze. Remove from heat and let sit for a minute or two (it will continue to thicken as it cools down).
Serve chicken over rice or noodles and top with glaze. Sprinkle red pepper flakes on top if desired.

Recipe and photo source: Six Sisters Suff

Cheesy Chicken Lasagna

Cheesy Chicken Lasagna

2 (12 oz) cans evaporated milk (not fat-free)
1 (1 oz) pkg. dry Ranch dressing mix
3 C. cubed, cooked, chicken
1/8 tsp pepper
1 (16oz) lasagna noodles, cooked (I recommend reducing it to 8 oz to 12 oz)
1 1/2 to  2 C cheddar cheese, grated
1 1/2 to  2 C mozzarella cheese, grated
Cook the chicken and noodles first at the same time. Once noodles are done–rinse in cold water and set aside (it keeps them from sticking together). Combine evaporated milk (don’t use fat-free version) and Ranch dressing in a 3 quart heavy saucepan. Heat over low heat, stirring frequently until dry ingredients are dissolved. Stir in chicken and pepper. Simmer, uncovered, 25 minutes (don’t do any less), stirring frequently. Layer half of lasagna noodles, poultry sauce, and cheese in well-buttered 9×13 pan. Repeat layers again. Bake at 350 for 35-40 minutes or until hot and bubbly. Let rest 10 minutes before serving.

Recipe and photo source: Real Mom Kitchen

Chicken Enchiladas with Green Sauce

Chicken Enchiladas with Green Sauce

Yields 1 Dozen

Ingredients:

3 boneless, skinless chicken breast halves

1 (14.5 oz) can chicken broth

12 corn tortillas (I prefer Guerrero Brand)

1 recipe Green Enchilada Sauce, recipe follows

3 cups shredded Monterrey Jack cheese (about 12 oz.)

Sour cream, for serving

Directions:

Place chicken in a slow cooker, pour chicken broth over chicken. Cover with lid and cook on low 6 hours. Once chicken is fully cooked, shred and set aside. Preheat oven to 350 degrees. Preheat a non-stick griddle over medium heat. Cook corn tortillas on preheat griddle about 20 seconds per side or until slightly flimsy (I can't think of a better word =). Immediately stack tortillas on a plate after being warmed and cover with a pan lid (this seals in the moisture and helps them become flexible without cracking). To prepare enchiladas, place about 1/4 cup shredded chicken in the center of tortilla, cover with 1 tablespoon enchilada sauce followed by 2 tablespoons shredded Monterrey Jack cheese. Roll tortilla and place seamed side down in a 13" x 9" baking dish. Repeat this step with remaining tortillas, arranging enchiladas side by side in dish. Cover top of each rolled enchilada with 2 tablespoons enchilada sauce. Cover enchiladas with remaining cheese. Bake in preheated oven for 14 -16 minutes until cheese is bubbling and enchiladas are heated through. Serve with sour cream.

Green Enchilada Sauce

Ingredients:

1 cup chicken broth

5 medium tomatillos (husked and rinsed)

1 (7 oz.) can diced green chilis, undrained

3 Tbsp yellow onion

1 green onion

1 clove garlic

3 Tbsp cilantro

1/2 Poblano pepper

1/2 lime juiced

2 tsp sugar

1/2 tsp cumin

Salt and pepper to taste

Directions:

Combine all ingredients in a blender, blend for a minute or two until everything is very well blended. Pour sauce into a medium non-reactive saucepan and bring just to a boil over medium high heat. Reduce heat and simmer 20 minutes, until sauce thickens.

Recipe and photo source: Cooking Classy

Chicken Breasts stuffed with goat cheese and sundried tomatoes

This is so incredibly good and easy to prepare.

Chicken Breasts Stuffed w/ Goat Cheese & Sundried Tomatoes

Yield: 4 servings

Prep Time: 30 min

Cook Time: 35 min

 

CHICKEN:
4 boneless, skinless chicken breasts
1/2 cup goat cheese
4 Tablespoons sun-dried tomatoes, packed in oil
2 Tablespoons pine nuts
2 green onions, thinly sliced
3 basil leaves, cut into thin strips
salt & pepper, to taste
1 large egg, beaten
1/2 cup dried breadcrumbs
2 Tablespoons unsalted butter, melted

SAUCE:
3 Tablespoons butter
1/2 pound mushrooms, sliced
1/4 cup dry white wine
2/3 cup chicken broth
4 Tablespoons chilled unsalted butter, cut into 4 pieces
salt & pepper, to taste

Directions:

1. Preheat oven to 350 degrees F. Pound chicken between sheets of waxed paper using a flat meat mallet- you want to even out the thickness and thin them out a bit. Pat chicken dry.
2. Combine cheese, tomatoes, pine nuts, onions and basil in a small bowl. Season with salt and pepper. Spread cheese mixture lengthwise over half of each chicken breast. Tuck ends in. Roll chicken up tightly. Secure with toothpicks. Dip chicken in egg, and then roll in breadcrumbs.
3. Place chicken in 8-inch square baking dish. Pour 2 Tablespoons melted butter over the breasts. Bake until cooked through, about 20 minutes.
4. While chicken is baking, melt 3 Tablespoons butter in large skillet over medium heat. Add mushrooms and sauté until tender (about 6 minutes). Add wine and boil for 3 minutes. Add chicken broth and boil until liquid is reduced by half, about 5 minutes. Remove from heat and swirl in 4 Tablespoons of butter 1 piece at a time. Season with salt and pepper.
5. Remove toothpicks from chicken. Cut chicken rolls into 1/2-inch thick rounds and serve immediately with sauce drizzled on top.

Tips:

*The chicken-rolling portion of the recipe may be prepared a few hours ahead of time and refrigerated.

Recipe and photo source: RecipeGirl.com

Poppy seed Chicken

Poppy seed Chicken

4 boneless, skinless chicken breasts
1 c. sour cream
2 Tbsp. lemon juice
1 roll Ritz crackers, crushed
1/4 c. butter, melted
1 Tbsp. poppy seeds

Combine sour cream and lemon juice in a large bowl. Add the chicken breasts and stir until all pieces are coated with sour cream. Cover and refrigerate for at least 4 hours.

Preheat oven to 375. In a shallow dish, combine crackers, melted butter and poppy seeds. Remove chicken from sour cream mixture and dip into cracker mixture, coating well. Place in a greased 9x13 inch baking dish. Bake for 30-40 minutes or until chicken is cooked through.

Italian Chicken and Potatoes

Crock Pot Italian Chicken and Potatoes

2 boneless, skinless chicken breasts
1/2 c. Italian salad dressing (not the seasoning packet)
1 tsp. Italian seasoning
1/2 c. Parmesan Cheese
4 potatoes, peeled and cut into 1/2 inch pieces
Mini or chopped carrots (optional)

Place chicken in bottom of Crock Pot. Sprinkle with half of the Italian dressing, seasoning and cheese. Place the potatoes on top of chicken. Sprinkle remaining dressing, seasoning and cheese on top of potatoes. You can also add a few carrots if you desire. Cook on low for 6-8 hours.

*The first time I made this with carrots, the carrots didn't cook all the way so the next time I steamed the carrots for about 2 minutes before putting them in the crock pot.

Honey Pecan Chicken

This is so simple and so good! The recipe is for 2 servings so adjust accordingly.

Honey Pecan Chicken
 
2 boneless skinless chicken breast halves (6 ounces each) 
1/4 teaspoon salt 
1/8 teaspoon pepper 
1/8 to 1/4 teaspoon cayenne pepper 
1 tablespoon butter 
1/4 teaspoon minced garlic 
3 tablespoons honey 
2 tablespoons finely chopped pecans 

Flatten chicken to 1/2-in. thickness. Sprinkle with salt, pepper and cayenne. In a large nonstick skillet, brown chicken in butter; add garlic. Reduce heat to medium; cover and cook for 3-4 minutes on each side or until juices run clear. Drizzle honey over chicken; sprinkle with pecans. Cover and cook for 2-3 minutes or until heated through. Yield: 2 servings. 15 25

Nutritional Analysis: 1 serving equals 382 calories, 15 g fat (5 g saturated fat), 109 mg cholesterol, 436 mg sodium, 27 g carbohydrate, 1 g fiber, 35 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 fat.

Recipe and photo source: Taste of Home

Chicken Parmesan Skillet Pot Pie

 

If you don't have a cast iron skillet, you can use any oven safe skillet.

Chicken Parmesan Skillet Pot Pie

28 ounce can crushed tomatoes

1/2 teaspoon Italian Seasoning
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 cups cooked, shredded chicken (I used a rotisserie)
1/4 cup shredded Parmesan cheese
3/4 cup shredded mozzarella cheese
1 refrigerated pie crust, room temperature
1 egg white
1/4 teaspoon Italian seasoning
1 tablespoon shredded Parmesan cheese

1. Preheat oven to 350 degrees F.

2. Pour tomatoes into 9 inch cast iron skillet. Season with Italian seasoning, salt and pepper, stirring to combine. Add chicken and gently stir to incorporate into sauce. Top with Parmesan and mozzarella cheeses.

3. Unroll pie crust and lay over chicken and cheese. I pressed the edges around the skillet, but feel free to tuck it inside the skillet if you desire.

4. Whisk egg white with 1 teaspoon water and brush a light coat over crust. Top evenly with Italian seasoning and Parmesan cheese. Bake for 40 to 45 minutes, until crust is golden brown. Remove and let cool for 10 minutes before serving.

Makes 6 to 8 servings

Recipe and photo source: Picky Palate

Microwave Chicken Tortilla Casserole

If you are opposed to eating meals cooked in the microwave, you can also place this in the oven on 400 for about 10 minutes. 

Microwave Chicken Tortilla Casserole

• 2 cooked chicken breasts, shredded or diced (this is about 2 cups)
• 1 cup sour cream
• 2 cup shredded cheddar cheese, divided
• 1 cup french fried onion, divided
• 1 (4 oz) can chopped green chilies
• 1 pkg taco seasoning
• 1 Tbsp dried cilantro or 3 Tbsp fresh
• 2 (10 inch) flour tortillas (the big burrito sized ones)

1. In a large bowl, combine the chicken, sour cream, 1 cup of the cheese, 1/2 cup of fried onions, chopped green chilies, taco seasoning, and chopped cilantro. Mix until well combined combine.
2. Cut up one of the tortilla into 1 inch pieces using a pizza wheel.  Add to the chicken mixture and stir until blended in.
3. Place the  remaining tortilla into a 9 inch pie plate, this will create  the crust for your pie.  Spoon the mixture into the tortilla/crust.
4. Place in microwave and microwave on high for about five minutes. Sprinkle the pie with the remaining cheese followed by the fried onions. Microwave for one minute more, or until cheese is melted. Keep in mind that microwave varies, so cooking time may vary too.  Makes 6 servings.

Recipe and picture source: Real Mom Kitchen

Mini Chicken Alfredo

Great for an appetizer or a main dish.
.
Mini Chicken Alfredo
Makes 12 servings of 24 shells

24 dry jumbo pasta shells, (about 6 oz.)
2 Tbsp. olive oil
1 lb. boneless, skinless, chicken breast halves, seasoned with salt and pepper

Sauce:
1 1/2 c. heavy cream
2 cloves garlic, chopped
1 stick unsalted butter (8 Tbsp.)
1 1/2 c. grated Parmesan, divided
2 tsp. black pepper
4 Tbsp. chopped fresh parsley, divided

Preheat broiler with rack 5 inches from element. Spray two 24-cup mini muffin tins with nonstick spray; set aside. Bring a large post of salted water to a boil.

Cook shells in boiling water until al dente, 12-15 minutes; drain and rinse under cold water.

Heat oil in a skillet over medium heat. Add chicken and saute until cooked through, 8-9 minutes per side; cool slightly, then chop into small pieces.

Warm cream and garlic in a large saucepan over medium-low heat until steaming. Whisk in butter until melted. Add 1 c. Parmesan, 2 tsp. pepper, and 2 Tbsp. parsley. Increase heat to medium-high and simmer until reduced to 1 cup, about 10 minutes. Stir in chicken and remove from heat.

Fill each shell with 1 heaping Tbsp. chicken mixture. Stagger filled shells, open ends up, in every other muffin tin well to prevent them from sticking to each other. Sprinkle shells with remaining 1/2 c. Parmesan.

Broil shells until sauce bubbles and Parmesan melts and is golden, about 2 minutes. Garnish shells with remaining 2 Tbsp. parsley.

*If you would like a reduced fat Alfredo Sauce use this. I make it all the time and love it!

Swiss Mushroom Chicken

I apologize for the picture but I was in a hurry. If you are opposed to mushrooms, just leave them out and it still tastes great!

Swiss Mushroom Chicken

4 boneless, skinless chicken breasts
1 egg, lightly beaten
1 c. crushed Ritz crackers (about 25 crackers)
3/4 tsp. salt
1/2 lb. fresh mushrooms, sliced
2 Tbsp. butter, divided
4 slices ham or salami
4 slices Swiss cheese

Flatten chicken to 1/4 inch thickness. Place egg in a shallow bowl. Combine cracker crumbs and salt in another shallow bowl. Dip chicken in egg, then in crumbs, set aside.

In a large ovenproof skillet, saute mushrooms in 1 tablespoon butter until tender; remove and set aside. In the same skillet, melt remaining butter. Add chicken; cook over medium heat for 3-4 minutes each side or until juices run clear. Top each chicken breast half with a ham slice, mushrooms and a cheese slice. Broil 4 inches from heat for 1-2 minutes or until cheese is melted. Yield: 4 servings.

*if you do not have an ovenproof skillet, just remove the chicken from the skillet and put in a 9x13 inch glass dish sprayed with cooking spray before you place them in the oven.

Oat and Pecan Crusted Chicken Tenders

Oat and Pecan Crusted Chicken Tenders

1 c. oats

1/2 c. pecans

1 tsp salt

1 tsp pepper

1 tsp thyme 

1 tsp oregano 

1/2 tsp crushed red pepper

6 chicken breast tenderloins, thawed

1. In a food processor grind the oats and pecans. Dump into a bowl and stir in seasonings.  

2. Spray each chicken tender with Pam then roll into the oat-pecan mixture.  

3. Place on a greased baking sheet and cook for 15-20 minutes at 450 degrees. Rotate the chicken once while cooking.

Serve with honey or BBQ sauce for dipping.  

Recipe Source: Sweet Treats and More

Garlic Toasted Balsamic Chicken Bruschetta Sandwich

I expected a stronger balsamic taste to the chicken but it was pretty mild. If you like a strong vinegar taste try letting the chicken marinate a little in the oil and vinegar.

Garlic Toasted Balsamic Chicken Bruschetta Sandwich

4 boneless skinless chicken breasts from above recipe
Pinch of salt
¼ Cup balsamic vinegar
¼ Cup extra virgin olive oil

4 Roma Tomatoes, seeded and diced
8 fresh basil leaves, stacked, rolled and thinly sliced
3 cloves fresh garlic, minced
Pinch of salt
1 Tablespoon balsamic vinegar

8 thin slices fresh mozzarella
4 ciabatta rolls, or other rolls of choice

1. Preheat a grill pan over medium heat on the stove top. Spray with cooking spray. Combine balsamic and olive oil in a bowl. Season both sides of chicken with pinches of salt and place on grill. Brush top sides of chicken with balsamic mixture. Cook for 4-5 minutes and flip chicken. Brush with additional balsamic and cook for an additional 4-5 minutes or until cooked through.

2. In a large bowl combine the tomatoes, basil garlic, salt and balsamic. Toss gently to combine. Set aside.

3. Preheat same grill pan over medium heat and spray with additional cooking spray. Place 2 slices of cheese on bottom rolls then layer with chicken breasts, spoonfuls of tomato mixture and 2 more slices of cheese. Place top rolls to close sandwich and grill both sides on hot grill pan until toasty and warm. Serve warm.

Recipe Source: Picky Palate

Cashew Chicken

This is the second time posting a Cashew Chicken recipe. I was not impressed with the first recipe so I tried a new one. It turned out much better.

Cashew Chicken 

1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
1 tablespoon cornstarch
2 tablespoons vegetable oil
6 cloves garlic, minced
8 scallions, sliced, white and green parts separated
2 tablespoons rice vinegar
3 tablespoons hoisin sauce
1/4 cup water
3/4 cup raw cashews, toasted
Salt and pepper, to taste
White rice, for serving (optional)

Directions
In a medium bowl, toss chicken with cornstarch until chicken is coated.  Season with salt and pepper. In a large skillet, heat the oil over medium-high heat. Cook the chicken, tossing often, for 3-5 minutes.  Add garlic and white parts of scallions to the skillet. Continue cooking until chicken is browned, about 3 minutes more. Add vinegar and cook until evaporated, about 30 seconds. Stir in hoisin sauce and 1/4 cup water. Cook and stir until chicken is cooked through. Remove from heat. Stir in scallion greens and toasted cashews. Serve immediately over white rice, if desired.



Recipe source: Let's Dish

BBQ Ranch Chicken and Cheddar Pizza Roll em' Ups

This is a great recipe if you have any left over bbq chicken you need to use up. Or use the recipe link below. You can use refrigerated pizza dough or I used this recipe for French Bread Rolls.  


BBQ Ranch Chicken and Cheddar Pizza Roll em’ Ups

1 Roll Pillsbury Pizza dough in can (or use other pizza dough of choice)
1/4 Cup prepared ranch dressing
2 Cups prepared shredded BBQ Chicken
1/4 Cup chopped fresh cilantro leaves
1 1/2 Cups shredded smoked cheddar cheese
Ranch Dressing for dipping

1. Preheat oven to 350 degrees F. Open can of dough and press into rectangle. Spread or drizzle ranch dressing evenly over dough then top with evenly with chicken, cilantro and cheddar cheese. Starting at long end roll dough into a log shape. Using a sharp knife, cut 1 inch pieces and place onto a greased baking sheet. Bake for 20-22 minutes or until golden brown. Serve with a side of ranch dressing for dipping.

Recipe Source: Picky Palate

Sweet and Sour Chicken

Sweet and Sour Chicken

3-4 boneless skinless chicken breasts
2 eggs
2 tsp. salt
1 c. flour
1 1/2 tsp. garlic powder
Vegetable oil

Sauce:
1 c. sugar
1 c. white vinegar
1 c. water
4 Tbsp. ketchup
2 Tbsp. cornstarch
2 Tbsp. soy sauce
1 1/2 tsp. garlic powder

Preheat oven to 350. Combine eggs and salt in a shallow dish and set aside. In another shallow dish combine flour and garlic powder; set aside.

Heat a small amount of vegetable oil in a skillet over medium heat. Cut chicken into 1 1/2-2 inch bite sized pieces. Dip chicken in egg mixture then roll in flour mixture. Place in skillet and brown pieces. You don't need to cook them all the way through. Just until they get a little brown on the outside.

While the chicken in cooking, in a small saucepan combine all sauce ingredients and bring to a boil over medium heat. Boil 2-3 minutes until thickened. Remove from heat.

Spray a 9x13 inch dish with non stick cooking spray. When chicken is browned, place in baking dish. Pour sauce over chicken and lightly stir to cover all the pieces. Bake for 45 min. Serve over rice.

Braised Balsamic Chicken

Very tasty and quick to make. The only thing I would do different next time is use all fresh herbs; basil, oregano, and rosemary. It will probably require more than is called for in the recipe since fresh herbs are not as strong as dried herbs. Just add to taste.

Braised Balsamic Chicken

4 boneless skinless chicken breasts
Olive Oil
Salt and pepper
1 tsp. rosemary
1 tsp. basil
1 tsp. oregano
1/3 c. balsamic vinegar
2/3 of a 14.5 oz. can of diced tomatoes or use approximate amount of fresh chopped tomatoes.
2-3 cloves of garlic, crushed
1/3 of an onion, thinly sliced

Season the chicken with salt and pepper. Heat enough olive oil to put a thin layer in bottom of a skillet over medium heat. Brown the chicken and onions (2-3 minutes per side).  Add remaining ingredients to skillet and simmer for about 15 minutes. Enjoy!

Crockpot Salsa Chicken

I love a good easy crock pot meal and this one did not disappoint.

Crock pot Salsa Chicken

1 pound boneless skinless chicken breasts
1 can cream of mushroom or cream of chicken soup
1 cup salsa
1 package taco seasoning
1 cup sour cream
cilantro, for serving (optional)

Put chicken, soup, and salsa in slow cooker. Sprinkle taco seasoning over everything. Cook on low for 6 hours. If shredding the chicken, pull the breasts out and shred; return back to slow cooker. Stir in sour cream and heat just until everything is combined. Serve over rice or noodles or even in a tortilla.

Recipe and picture source: Fake Ginger