White Chicken Enchiladas

Another Facebook Recipe

10 soft taco shells
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese ( I like the Kraft Tex Mex)
3 Tbsp. butter
3 Tbsp. flour
2 cups chicken broth
1 cup sour cream ( I use Greek yogurt)
1 (4 oz) can diced green chillies (these are not hot)
1. Preheat oven to 350 degrees. Grease a 9x13 pan
2. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.
3. In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
4. Stir in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream.
5. Pour over enchiladas and top with remaining cheese.
6. Bake 22 min and then under high broil for 3 min to brown the cheese.

Betty Crocker Smothered Chicken with Gravy (Pork Chops, too)

I LOVE this recipe!!  It's incredible! (And incredibly easy.)  You can use any kind of chicken, or mix it up and use some pork chops, instead!

Ingredients

2

tablespoons vegetable oil

3- to 3 1/2-pound cut-up broiler-fryer chicken

3/4

teaspoon salt

1/2

teaspoon pepper

1/2

medium yellow onion, thinly sliced

3

green onions, cut into 1-inch pieces

3/4

cup Gold Medal® all-purpose flour

1/3

cup soy sauce

3 1/2

cups chicken broth

1

teaspoon onion powder

(I add some fresh garlic to it, as well.)

• In deep 12-inch skillet, heat oil over low heat 5 minutes. Sprinkle chicken with salt and pepper; place in hot skillet. Cover chicken with yellow and green onions. Increase heat to medium. Cook 10 minutes; turn chicken. Cook 10 minutes longer or until golden. Reduce heat to low; cook 5 minutes longer. Turn; cook 5 minutes. Remove chicken from skillet. Place in large pot or Dutch oven; set aside.
• 2Continue heating skillet over low heat. In medium bowl, stir flour, soy sauce, 2 cups of the hot water and the onion powder with wire whisk or fork until smooth.
• 3In hot skillet, cook flour mixture over medium heat, stirring constantly with wire whisk or fork, until mixture boils and thickens. Gradually stir in remaining 1 1/2 cups hot water until smooth.
• 4Pour gravy over chicken in large pot. Heat to boiling; reduce heat to low. Cover and simmer 1 hour, stirring occasionally. (Gravy may stick to pot.)

Orange Crock Pot Chicken with Veggies

Ingredients:

3-5 chicken breasts - frozen or fresh
2 cups chicken broth
1 tbsp mustard
1-2 tsp garlic, fresh, chopped
2 tsp soy sauce
1 cup orange juice
1/2 tsp ground ginger
1 tsp salt
1/2 tsp pepper

Place in crock pot on low for 5 hours.

Add:

1/4 cup cornstarch and 2 tbsp water (mix)

3 cups veggies (i.e. broccoli, cabbage, carrots, green onions, sweet onions, etc)

Cook on high for 20-30 minutes, stirring occasionally.

Serve with steamed rice or rice noodles.

Chicken Roll Ups

OK, these may not be very healthy, but they're delicious.  Plus, they're too easy!

Chicken Roll Ups

1-2 cans of chicken, shredded

1 pkg cream cheese (8oz)

2T milk

Salt and Pepper

2 cans cresent rolls

melted butter

2 C Shake N Bake

Mix chicken, c. cheese, milk, salt and pepper.  Roll up in crescent roll dough tightly so it doesn't spill out.  Roll in melted butter then in shake n bake.

Bake 20 minutes at 350.

Parmesan Chicken

Super easy, super fast, super good!

4 chicken breasts
1 cup shredded parmesan cheese
2 tbsp chili powder
S&P TT

1. Mix cheese, chili powder, and salt and pepper.
2. Coat chicken in mixture.
3. Bake at 350 for 15-25 minutes, or until juices run clear

Indian Chicken Curry

Ingredients:

3 tbsp olive oil

1 small onion, chopped

2 cloves garlic, minced

3 tbsp curry powder

1 tsp cinnamon

1 tsp paprika

1 bay leaf

1/2 tsp ginger

1/2 tsp sugar

TT salt

2 skinless boneless chicken breasts, cut into bite-sized pieces

1 tbsp tomato paste

1/2 cup plain yogurt

1 1/4 cup coconut milk

1/2 lemon, juiced

1/2 tsp cayenne pepper

Directions:

1. Hear olive oil in a skillet over medium heat. Saute onion until lightly browned. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar, and salkt. Continue stirring for 2 minutes. Add chicken pieces, tomato paste, yogurt, and coconut milk. Bring to a boil, reduce heat, and simmer for 20-25 minutes.

2. Remove bay leaf, stir in lemon juice and cayenne pepper. Simmer 5 more minutes.

Serve with rice.

Strawberry Balsamic Chicken

Feeling Adventurous? We're having this for dinner for Mother's Day, tomorrow! Yum!

Yield: 4 servings

Ingredients:

16 oz Strawberry Yogurt

1/2 cup balsamic vinegar

1 tbsp sugar

1 tsp pepper

1 tsp cinnamon

1 tsp salt

4 chicken breasts

2 tbsp olive oil

4 tsp lemon juice

4 strawberries - sliced

1 tsp fresh mint - minced

Directions:

1. Mix together yogurt, vinegar, sugar, pepper, cinnamon, and salt.

2. Place chicken in yogurt mix. Marinade for one hour.

3. Heat oven to 350 degrees.

4. Take chicken out of marinade and drain off excess (do not throw out marinade). Heat skillet and brown both sides of chicken.
5. Place in a glass pan and cook in the oven until chicken is done (juices run clear).

6. Heat marinade in a sauce pan over medium-low heat. Simmer for 2-3 minutes.

7. Add sliced strawberries and mint to sauce.

8. Pour over cooked chicken.

Kelli's Infamous Coconut Chicken

I've been cooking dinner for TJ's family for the past few months. They eat a lot of chicken, and have been getting tired of the recipes they have. So, I've been messing around coming up with new things for them to try. This is TJ's family's favorite chicken recipe right now (well, one of them). It's really simple.



Ingredients:

6 small chicken breasts
1/2 cup sweet and condensed milk
1 cup dried coconut
2 tbsp oat flour (can use other types of flour, but I like oat flour the best) - grind up oats in blender - and boom, you've got oat flour!
1 tsp salt
2-3 tsp pepper
1 tbsp olive oil

Directions:

1) Trim chicken breats - we try to make this as fat free as possible.

2) Preheat oven to 350 degrees, and heat large skillet over medium heat (with olive oil).

3) Mix together coconut, flour, salt and pepper onto a plate.

4) Lightly coat chicken breasts in sweet and condensed milk, then dredge in coconut mixture.

5) Place coconut coated chicken in skillet. Cook until the coconut is golden brown (c0conut may stick to pan).

6) Remove from skillet, place in oven safe glass baking pan (remove any left over coconut and add back to chicken), and cook for 20-30 minutes, until juices run clear.

See! Easy recipe, but really good! Also, if you like pepper, the pepper gives a really good flavor along with the sweet coconut, so if you're brave, add a little more.