Green Enchiladas

These are the yummiest enchiladas EVER!

• 3 boneless, skinless chicken breasts, cooked and shredded
• 2 cans green chilies
• 1 8oz. package cream cheese cut into strips
• 1 jar salsa verde
• 1/2 can black beans
• 1 can refried beans
• 6 flour tortillas
• mozzarella cheese, grated

1. In large skillet, warm shredded chicken and cream cheese until cheese is melted. Add green chilies and salsa verde until desired consistency and heat (you will need more salsa verde later in the recipe, so don't go too crazy).
2. In another pan, warm beans combines and a little salsa verde ("Little"is the key word here!).
3. Pour a little bit of salsa verde on bottom of a 9-x13- inch pan.
4. Place a little chicken and bean mixture in each tortilla. Roll up. Place seam side down on baking dish. Cover with salsa verde and grated cheese.
5. Bake at 350 degrees for 15-20 minutes or until cheese is melted and heated through.

Quick Chicken

I found this one online and it is great!

1 package chicken tenders
Dijon mustard
1/4 cup Teriyaki sauce
1/4 cup bacon bits
1/2 cup grated Parmesan cheese

Preheat oven to 400 degrees. Place chicken in glass dish. Slather dijon mustard, evenly over chicken, then pour teriyaki sauce evenly over all. Sprinkle bacon bits over chicken. Bake on 400 for about 30 minutes. About 3-5 minutes before chicken is done, add cheese to top. Let it bake and melt on chicken.

Yumm!

Red Lobster's Cajun Chicken Pasta

This is from my best friend IN MIDDLE SCHOOL!!! She will be joining this blog soon!

1 pack of chicken tenders
2 teaspoons cajun seasoning
2 tablespoons butter
1 green pepper (sliced)
1 red pepper (sliced)
1 package mushrooms
green onion (sliced)
1-2 cups heavy cream
1-2 basil leaves (chopped)
1/4 teaspoon lemon-pepper seasoning
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon garlic powder
Linguine noodles (cooked)
Grated parmesan cheese

1.Place chicken and Cajun seasoning in a bowl or resealable plastic bag, toss or shake to coat.
2. In a large skillet over medium heat sauté chicken in butter until almost tender, about 5-7 minutes.
3. Add peppers, mushrooms and onion; cook and stir for 2-3 minutes.
4. Reduce heat.
5. Add cream and seasonings; heat through.
6. Add linguine and toss; heat through.
7. Sprinkle with Parmesan cheese if desired.

Absolutely wonderful and very easy!

Poppy Seed Chicken

4 Boneless Skinless Chicken Breasts
2 sleeves of Ritz Crackers
3 Tablespoons Poppy Seeds
1/2 C Melted Butter
3/4 Medium Tub of Sour Cream
1 can Cream of Chicken
Salt and Pepper

Boil your chicken and cut into cubes (or small bite size pieces). Mix the chicken with the cream of chicken soup and the sour cream. Also add salt and pepper to this mixture.

In another bowl, crush the 2 sleeves of ritz crackers. Mix in the poppy seeds and melted butter. Make sure it is all coated.

In a 9x13 greased pan, put a layer of the cracker mixture (very thin) on the bottom. Then add all the chicken mixture on top of that. Then add the remaining cracker mixture. Cover with foil and cook at 350 for 30 minutes. Just watch for it to be golden brown. Then it is ALL DONE!!!

Very simple and Fast!

Chicken Parmesan

This is a very quick and easy recipe for GOOD chicken!

4 Chicken Breast (or however many people you are feeding, one per person)
Mozzarella Cheese
Spaghetti Sauce (whatever kind you have on hand)
Bread Crumbs
Egg
Flour

Pound down your chicken until it is about 1/2 inch thick (for faster cooking in the oven). You can keep it thicker if you want. Then get 3 bowls and fill 1 with flour, 1 with 2 eggs (more if needed) just a little bit beaten, and then the other with bread crumbs. Salt and Pepper your chicken and then dip it in each bowl, beginning with the flour then the egg then the bread crumbs. Be sure the chicken is completely coated with the bread crumbs. Then place these on a greased 9x12 pan. Cover the pan with foil and cook at 350 degrees for about 30 or 40 mins. This just depends on how long it normally takes to cook chicken in your particular oven. Then when the chicken is almost completely done in the oven take the foil off and put spaghetti sauce and moz cheese on each peice. This make it all warm and SOOO GOOD. I also cook this with spaghetti and salad for a whole meal. So there you go, a very quick and easy meal.

Just a little tip I picked up from a chef on TV. When you are dipping chicken in egg or butter or whatever you do to get bread crumbs or over things to stick to you chicken, be sure to put your chicken in flour first. To make the crumbs stick to your chicken better it needs to continue a pattern of wet, dry, wet. Since the chicken is already wet by itself you need to dip it in flour to make it dry, then egg or butter to make it wet, then crumbs to make it dry again. Just a cooking tip for anyone!

Crock Pot Chicken Enchiladas

I adore this one because it is so dang easy and very tasty!

4 chicken breasts (can be frozen)
1 large bottle of Pace Picante sauce (the huge plastic ones)
Sour Cream
Grated Cheese
Tortilla shells

Put chickens breasts frozen or thawed in crock pot and pour picante sauce over the top of them untill they are about 1/2 covered or more. (I usually go by the rule of one chicken breast per person eating with us.) We use mild because certain people in my home cant handle spice. If you like Medium or hot then feel free to use that. Allow to cook about 4 hrs on high or 6+ on medium. Those are honestly guesses. I leave mine on medium all day cause I put it in before I go to work in the morning. When cooked thouroughly put chicken breasts in bowl; they should be falling apart. Shred with a forks. Add about 1/2 to 3/4 cup of sour cream and picante sauce from crock pot (you decide). Spoon mixture into the middle of tortilla shells, add shredded cheese, roll into enchiladas and place in a 9x13 pan with edges on bottom so they stay closed. Cover enchiladas with Picante sauce from crock pot and top with more cheese. Throw in oven at 325-350 until cheese is melted on top; about 10 mins. Enjoy!

Penne Pasta

This is one of my absolute favorite recipes!!! So yummy!

• 3 Tbsp. butter
• 1 Tbsp. olive oil
• 1 clove garlic, finely chopped
• 1 small onion, chopped
• 1/4 cup chopped ham
• 2 chicken breasts, cubed
• 1/2 cup white grape juice
• 1/2 cup whipping cream
• 1 small can sliced olives
• 1 Tbsp. chopped fresh parsley
• 1/2 tsp. pepper
• 1 lb. (16oz.) penne pasta
• 2 Tbsp. grated parmesan cheese

Heat butter and oil in a skillet over medium-high heat. Saute garlic and onion in butter and olive oil mixture. Stir in ham and chicken. Cook, stirring occasionally, until chicken is brown. Stir in whipping cream, olives, parsley, and pepper. Heat to boiling; reduce heat. Simmer, uncovered, 30 minutes, stirring frequently, until thickened. Cook penne as directed on package. Mix penne and cream micture; top with cheese.

Chicken Roll Ups

Sorry Cassie, I know I got this recipe from you, but I made it last night so here it is for anyone.

4 chicken breasts
8 oz. cream cheese
2 cans of crescent rolls
bread crumbs

Boil your chicken until it is cooked. Cut up the chicken in little pieces (I like to shred mine). Mix the cream cheese and chicken in a boil. Make sure all the chicken in covered and there is not too much cream cheese in one area (I have problems with this sometimes). Open your crescent rolls and put a big scoop of the chicken/cream cheese mixture in each crescent roll. Close each roll around the chicken and make sure there aren't any big holes in the roll. Roll the crescent roll in melted butter and then in bread crumbs. Place them on a cookie sheet and bake them for 10 mins at 400 degrees. They should be completely done at this point, but just watch them. Make sure they don't burn on the bottom. They should be golden brown.

Cassie and I both like to serve these with real mashed potatoes and gravy. The gravy is just a can or two of cream of chicken soup cooked on the stove. Add milk to make it as thin as you would like. Put this gravy on both the potatoes and the chicken roll ups!

ENJOY!!!