aka Crack-chiladas, according to Meghann’s husband!
Source: Meghan, at http://www.steakandtomato.com/chicken-enchiladas/
10 small tortillas
1 pound, chicken breast
1 habanero pepper, chopped
1 small onion, chopped
1 tsp cumin
1 cup spinach
6 oz. Neufchâtel cheese or fat-free cream cheese
1/2 cup mexican cheese blend, shredded
16 oz. of your favorite salsa
5 oz. enchilada sauce
Place chicken in a crockpot.
Mix habanero pepper, onion, 8 oz. of your favorite salsa, and 1 tsp. cumin in a bowl then pour the mixture over the chicken.
Cook chicken thoroughly (about two hours on high) in the crockpot.
Once cooked, Shred the chicken by pulling it apart with two forks.
Mix in cream cheese, spinach, and a small handful of the shredded cheese. Make sure everything is mixed well.
Fill warmed tortillas with the mixture and place in a foil-lined pan, seam-side down. (If you don’t warm the tortillas, they will crack when you roll them!)
Smother with remaining salsa, enchilada sauce, and shredded cheese.
Bake at 350 for 20 minutes.
“Healthified” Creamy Chicken Enchiladas
(Source: Betty Crocker website, submitted by: Nikki)
1 tbsp olive oil
2 cups shredded chicken breast
1/2 cup chopped onion
1 cup shredded cheddar cheese
2 tsp chopped garlic
4.5 oz chopped green chilies
2 cups chicken broth
1/4 cup chopped fresh cilantro
3 tbsp all-purpose flour
8-10 flour tortillas
1/2 tsp cumin
1 medium tomato, chopped
1/8 tsp pepper
1/4 cup green onions
1/2 cup sour cream salsa, if desired
Heat oven to 350, spray pan with cooking spray. Heat oil over medium heat, add onion and garlic. In bowl, stir broth, flour, cumin and pepper. Slowly add to skillet, cook and stir for 5-6 minutes until boils and thickens slightly. Remove from heat, stir in sour cream until blended. Another bowl mix chicken, 1/2 cup cheese, chilies, cilantro and 1/2 cup of the sauce. Warm tortillas in microwave 10-15 seconds and spoon 1/3 cup chicken mixture down the center, roll up and arrange in pan seam-side down. Top enchiladas with remaining sauce. Cover with foil, bake 30-35 minutes or until sauce is bubbly. Remove, uncover, sprinkle with 1/2 cheese. Top with tomato and green onions, serve with salsa.
Submitted by LOJ adapted from Steamy Kitchen.
The original recipe doesn’t make a sauce. Joe loves to dip his wings in a little extra sauce, so I added that here.
Recipe adapted from Greg Remp on the BBQ Central Radio Show.
3 pounds chicken wings, joints separated, tips removed (save for stock)
3/4 cup brown sugar
1/2 teaspoon garlic powder
1 teaspoon cayenne powder
2 teaspoons paprika
1 teaspoon salt
freshly ground black pepper
1/2 cup brown sugar
1 clove mince garlic
1 tablespoon butter
3/4 teaspoon cayenne powder
1.5 teaspoon paprika
1/2 teaspoon salt
fresh ground black pepper
2 tablespoon chicken broth or water
Mix all of the ingredients for the dry rub. Rub on both sides of chicken wings. Place on cookie sheet lined with parchment paper (makes clean up so much easier!). Bake in preheated 400 degree oven for 15-20 minutes. Flip and bake another 15-20 minutes.
Melt butter in small sauce pan. Add ingredients and any remaining rub. Stir until melted. You may need to add more or less water/chicken broth to get to desired consistency.
Chicken and Pasta with Peanut Sauce from Bailey1806
Source: Better Homes and Gardens Bridal Edition Cookbook.
They suggest turkey but I have always just used chicken in this recipe.
This recipe is not too difficult but it took me a couple tries to get the timing down of cooking the chicken, pasta, and sauce all at the same time. Also, DH likes the peanut sauce so much I’ve started doubling it. And I let him put the red pepper flakes on his plate afterward since they’re too spicy for me.
6oz. fettuccine or linguine
2 cups fresh pea pods, tips trimmed
1 cup cooked chicken strips
1 8-oz. can pineapple chunks, drained
1/4 cup chicken broth (reduced sodium)
2 tablespoons of creamy peanut butter
1 tablespoon reduced-sodium soy sauce
1 tablespoon lime juice (or lemon in a pinch)
1/4 teaspoon crushed red pepper
1 clove garlic, minced
Make sure your chicken strips are cooked before you start:
1. Cook pasta
2. Meanwhile, halve the fresh pea pods diagonally. Place pea pods and cooked chicken in a colander. When pasta is finished, pour hot water from pasta over pea pods and chicken in colander and drain well. Return the pasta, pea pods and turkey to the hot pot. Add the pineapple.
3. Meanwhile, for the sauce, stir chicken broth into peanut butter in a small saucepan. Heat and stir with a whisk until peanut butter melts. Stir in soy sauce, lime juice, red pepper and garlic and heat through.
4. Add sauce to the pasta mixture and gently stir to coat pasta with sauce.
Crockpot Chicken ‘n’ Dumplings from FIA
1 1/2 pounds chicken breasts, thawed (frozen will work, but you may need to compensate for the additional liquid in the final dish)
3 cups mixed frozen vegetables of you choice – I prefer corn and green beans
2 jars Heinz turkey or chicken gravy
1 can cream of chicken soup
1 can Grands Original Biscuits
Place chicken breasts in the bottom of the crockpot. Pour one jar of gravy and the can of soup over top, mixing to combine and flipping chicken to coat in the mixture. Season to taste (I used salt, pepper, Tastefully Simple’s Garlic Garlic seasoning and thyme). Add frozen veggies and cook on low for 6-8 hours. Shred cooked chicken, add second jar of gravy and stir.
Pop biscuit can and cut biscuits into 6 pieces per biscuit. Toss into crockpot and stir gently to coat dough in gravy mixture. Turn heat up to medium and cook an additional 60-90 minutes until biscuits are done.
We served this over homemade mashed potatoes, but it would be just as tasty on its own.
Note: Be careful with the amount of salt you add to the dish. Pre-made gravies and soups often have a great deal of salt in them (look for low sodium alternatives). Use less while cooking and add more when eating if necessary to avoid over-salting.
Creamy Chicken With Pasta and Broccoli from Jcsntms06
1 pound uncooked spaghetti
1 pound broccoli florets
1 tablespoon margarine
1 pound skinless, boneless chicken breast halves – cut into strips
1/2 cup chopped onions
1 (10.75 ounce) can condensed cream of chicken soup
2/3 cup milk
2/3 cup water
1 (3 ounce) package cream cheese, cubed and softened
3/4 cup grated Parmesan cheese
1. Bring a large pot of lightly salted water to a boil. Place spaghetti in the pot, and cook 4 minutes. Mix in the broccoli florets. Continue cooking 4 to 6 minutes, until spaghetti is al dente. Drain, and transfer to a large bowl.
2. Melt the margarine in a skillet over medium heat, and cook the chicken and onion 5 minutes, until chicken juices run clear and onions are tender.
3. In a bowl, whisk together the soup, milk, water, and cream cheese until smooth. Stir into the skillet with the chicken and onion, and bring to a boil. Reduce heat to low, and simmer 5 minutes, or until slightly thickened. Toss in the bowl with the spaghetti and broccoli to serve.
Cheesy Chicken Broccoli Pasta from FIA
Source: Cooking This and That, who got it from Good Things Catered
Photo by FIA
1 pound rigatoni
12 ounces Velveeta cheese, cubed
4 tablespoons butter, cubed
big splash of milk
1 1/4 cups shredded cheddar cheese
2 boxes frozen broccoli spears, defrosted and cut into chunks
1 1/2 pounds skinless, boneless chicken breast (cooked and shredded/chunked to your liking)
1/2 teaspoon garlic powder
1/4 teaspoon paprika
1/4 cup panko bread crumbs
Preheat oven to 350 degrees F. Lightly coat a 13 x 9 baking dish with cooking spray.
Cook chicken to your liking and cut or shred into chunks. Defrost broccoli and cut into bite-sized pieces (or use fresh – boil for a couple of minutes and then dunk in ice water to keep the color).
Bring a large pot of salted water to a boil and cook rigatoni until al dente, about 8-9 minutes. Drain and place back into pot.
Add Velveeta, butter, and milk to rigatoni and cook, stirring constantly, over low heat until almost melted completely. Add 1 cup shredded cheese and stir to melt until completely smooth.
Remove from heat, add garlic powder, paprika, chicken, broccoli, and stir to combine. Transfer mixture into prepared baking dish. Sprinkle with remaining 1/4 cup shredded cheese and bread crumbs.
Bake for 20 minutes or until heated through. Place under broiler for 3-4 minutes or until top is crispy and golden.