Chicken Enchiladas

From: Better Homes and Gardens

In Spanish, enchilada means "spiced with chile," a requisite step in preparing this cheesy chicken casserole.

Servings: Makes 6 servings.

Prep: 25 mins

Total: 1 hr 14 mins

Ingredients

1/4 cup chopped pecans

1/4 cup chopped onion

1 tablespoon margarine or butter

1 3-ounce package cream cheese, softened

1 tablespoon milk

1/4 teaspoon ground cumin

2 cups chopped cooked chicken

6 8-inch flour tortillas

1 10-3/4-ounce can condensed cream of chicken soup

1 8-ounce carton dairy sour cream

1 cup milk

5 or 6 chopped pickled jalapeno peppers, rinsed, seeded, and chopped

1 cup shredded cheddar cheese and/or Monterey Jack cheese (4 ounces)

2 tablespoons chopped pecans

Directions

1. In a medium skillet cook the 1/4 cup pecans and onion in margarine or butter until onion is tender and pecans are lightly toasted. Remove from heat.

2. In a bowl combine the softened cream cheese, the 1 tablespoon milk, and cumin. Add nut mixture and chicken. Stir together until well combined.

3. Spoon about 1/3 cup chicken mixture onto each tortilla near one edge; roll up. Place filled tortillas, seam side down, in a greased 2-quart square baking dish.

4. In a bowl combine soup, sour cream, the 1 cup milk, and the pickled jalapeno peppers. Pour the soup mixture evenly over the tortillas in the baking dish. Cover with foil; bake in a 350 degree F oven about 45 minutes or until heated through.

5. Remove foil. Sprinkle enchiladas with cheese and the 2 tablespoons pecans. Bake for 4 to 5 minutes more or until cheese is melted. Makes 6 servings.

BBQ Chicken Sandwich with Balsamic Spinach Salad

From: Fitness

Grill a barbecue-sauced chicken breast to make a quick sandwich. Then add the simple side salad made with carrots, walnuts, and spinach.

Ingredients

2 Tbsp. barbecue sauce

1 3-ounce chicken breast (or use rotisserie chicken, skin removed)

2 cups baby spinach

1/2 cup shredded carrots

2 Tbsp. slivered walnuts

2 Tbsp. balsamic vinaigrette

1 whole-grain hamburger bun, toasted

Directions

1. Make it: Brush barbecue sauce on chicken and bake or grill until it reaches 165 F. (To save time, use rotisserie chicken, skin removed.) Toss spinach, carrots and walnuts with dressing. Put chicken on toasted bun; serve with salad.

Mexican-Style Chicken

From: Better Homes and Gardens

This chicken casserole recipe, layered with tortilla strips, tomato sauce, chicken, and cheddar cheese, has the flavors of Mexico, enjoyed all over the world.

Servings: 8 servings

Prep: 20 mins

Total: 1 hr 15 mins

Ingredients

2 10-3/4-ounce cans reduced-sodium condensed cream of chicken soup

1 10-ounce can diced tomatoes with green chiles, undrained

3/4 cup chopped green sweet pepper

1/2 cup chopped onion

1-1/2 teaspoon chili powder

1/4 teaspoon black pepper

12 6- or 7-inch corn tortillas, cut into thin, bite-size strips

3 cups cubed cooked chicken*

1 8-ounce package (2 cups) shredded cheddar cheese

Tomato slices (optional)

Sliced green onions (optional)

Directions

1. Combine soup, tomatoes with chiles, sweet pepper, onion, chili powder, and black pepper; set aside.

2. To assemble, sprinkle about one-third of the tortilla strips over the bottom of an ungreased 13x9x2-inch baking dish or 3-quart rectangular casserole. Layer half of the chicken over tortilla strips; spoon half of soup mixture on top. Sprinkle half of the cheese and another one-third of the tortilla strips over the soup mixture. Layer with remaining chicken, soup mixture, and tortilla strips.

3. Bake, uncovered, in 350 degree F oven about 45 minutes or until bubbly around edges and center is hot. Remove from oven; sprinkle with remaining cheese. Let stand 10 minutes before serving. If desired, top with sliced tomatoes and green onions. Makes 8 servings.

ToTote
Cover tightly after sprinkling with cheese. Transport in an insulated carrier. If desired, trasnport tomatoes and green onions in an insulated cooler with ice packs.

Note
About 1 pound boneless chicken breasts will yield 3 cups cubed cooked chicken; 1/2 pound yields about 1-1/2 cups cubed cooked chicken

For 4 Servings
Prepare using method above, except assemble in an ungreased 2-quart square baking dish. Bake, uncovered, in a 350 degree F oven about 35 minutes or until bubbly around edges and center is hot.