Sour Cream Chicken Enchiladas

1 lb chicken breast, diced


1 medium onion, chopped

1 tablespoon vegetable oil

8 flour tortillas, softened (8 inches each)

1 1/2 cups grated monterey jack cheese or 1 1/2 cups Mexican blend cheese, divided

1/4 cup butter

1/4 cup flour

1 (15 ounce) can chicken broth

1 cup sour cream

1 (4 ounce) can chopped green chilies

Directions:

1In frypan, cook chicken and onion together in oil over medium-high heat until chicken is just done.

2Divide cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla.

3Roll enchiladas and place seam-side down in 9x13" baking dish that has been lightly sprayed with no-stick cooking spray.

4Melt butter in a medium saucepan; stir in flour to make a roux; stir and cook until bubbly; gradually whisk in chicken broth then bring to boiling, stirring frequently.

5Remove from heat; stir in sour cream and green chiles; pour sauce evenly over enchiladas.

6Top with remaining 3/4 cup cheese (baking dish may be double-wrapped and frozen at this point) and bake at 400F for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.

Cilantro Lime Chicken and Rice Bake

Cilantro Lime Chicken Marinade (for 4 chicken breasts)


-3/4 c vegtable oil

-Juice and zest of 2 limes

-2 cloves garlic -2 tsp sugar

-1/2 tsp salt -1/4 tsp black pepper

-1/2 C finely chopped cilantro

*I put everything in blender and have it mix and chop it



Cilantro Lime Rice

-1 cup uncooked rice

-1 can chicken broth

-1 cup water

-2 cloves garlic, minced

-1 Tbls freshly squeezed lime juice

-2 tsp sugar

-3 Tbls finely chopped cilantro

* I throw the rice, broth, water, garlic & some lime juice into a rice cooker and let it cook. While it’s cooking I mix the sugar, lime juice & cilantro in a bowl. When rice is finished fluff the rice while mixing the sugar mixture into the rice.



Creamy Tomatillo Dressing

-1 batch prepared Ranch Buttermilk Dressing

-3-5 tomatillos (quartered)

-1 handful of cilantro

-1 jalepeno (optional)

-juice of 1 lime

-salt & pepper to taste

*Blend all ingredients in blender and chill for 2 hours before serving.

*This ranch is for drizzling on top of each slice of casserole after it's been cooked right before serving
-Sour cream for 3rd layer (I use almost a whole small container of sour cream)
**To create your bake: Layer cilantro lime rice, then grilled chicken, then sour cream, mango salsa (we buy prepared from deli), cover the top with shredded pepperjack cheese. Bake at 350 degrees until heated through, about 20 min. Then turn on broil until the cheese crisps a little. When serving, drizzle tomatillo dressing on top and ENJOY!

Slow Cooker Greek Chicken Pitas

1 medium onion, sliced

1 clove garlic, minced

1 lb. boneless, skinless chicken thighs, trimmed of fat

1½ teaspoons lemon pepper

½ teaspoon dried oregano

¼ teaspoon ground allspice

4 pita pocket breads

½ cup plain yogurt

1 tomato, sliced

½ cup chopped cucumber

1 medium red bell pepper, sliced in thin strips

Directions

1. In slow-cooker, combine onion, garlic, chicken, lemon pepper, oregano, and allspice; mix to coat chicken with seasoning.
2. Cover and cook onLOWfor 4–6 hours.

3. Heat pita bread as directed on package. Meanwhile, remove chicken from slow-cooker; place on cutting board. Using two forks, shred chicken.
4. To serve, stir yogurt into onion mixture in slow-cooker. Spoon chicken onto warm pita bread. With slotted spoon, transfer onion mixture onto chicken; top with tomato, cucumber, and red pepper strips.

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Korean Beef Tacos

•3-4 lbs. BEEF ROAST


•1/2 cup BROWN SUGAR

•1/3 cup SOY SAUCE

•10 WHOLE CLOVES GARLIC

•1/2 ONION, chopped

•1 inch piece FRESH GINGER, peeled and grated

•2 Tablespoons SEASONED RICE WINE VINEGAR

•1 Tablespoon SESAME OIL

•1 JALAPENO, diced

•1 (16 oz.) bag of COLESLAW MIX

•1 Tablespoon SOY SAUCE

•2 Tablespoons SEASONED RICE WINE VINEGAR

•SALT & PEPPER

•TORTILLAS

Instructions

Place the first 9 ingredients in your crock pot. Cover and cook on low 8-10 hours.

Remove meat from crock pot and shred, place into a bowl. Add some of the juice from the crock pot.

In a medium bowl, combine remaining ingredients (except for tortillas).

Serve shredded meat on tortillas, top with slaw mixture.

Thai Chicken Enchiladas

8 flour tortillas
2 boneless, skinless chicken breasts, cooked and shredded
1 tablespoons canola oil
1/2 sweet onion, chopped
1/3 cup chopped/shredded carrots
1/2 cup chopped/shredded cabbage
4 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
4 green onions, sliced
1/3 cup chopped + crushed peanuts + more for garnish
1/4 cup chopped fresh cilantro + more for garnish
2 1/2 cups light coconut milk
1/3 cup + 1/2 cup sweet chili sauce

Preheat oven to 350 degrees F

Heat a large skillet over medium heat and add canola oil. Throw in onions, cabbage, carrots, garlic and 1/4 teaspoon salt, stirring to mix. Let cool until vegetables are soft, about 6-8 minutes, stirring occasionally. Add in chicken, green onions, peanuts, cilantro, remaining salt and pepper, tossing to coat, and let cook for 1-2 minutes. Add in 3/4 cup coconut milk and 1/3 cup sweet chili sauce, mixing thoroughly to combine. Turn off heat.
Spray a 9×13 baking dish with nonstick spray. Whisk together remaining coconut milk and sweet chili sauce. Pour about 1/2 a cup or so on the bottom of the dish. Slightly warm tortillas if desired to make them more pliable, then place a few spoonfuls of the chicken mixture in each, rolling up tightly and placing in the dish. Cover with remaining coconut milk and chili sauce mix. I usually take a spoon and cover every inch of the tortilla with the sauce, just to make sure it’s coated.
Bake for 20 minutes, then remove and top with additional peanuts and cilantro. Since sauce is not as thick as traditional enchilada sauce, when you remove them from the oven, spoon sauce from the bottom of the dish all over the tortillas. Additionally this can be done halfway through cooking too.

Thai Chicken Pizza

1 ball pizza dough


Olive oil, for brushing

¼ cup sweet Asian chili sauce, plus extra for drizzling

1 shallot, thinly sliced

½ large zucchini, thinly sliced

1 tsp. red pepper flakes

1 cup shredded cooked chicken

2/3 cup shredded mozzarella cheese

3-4 tbsp. chopped peanuts

2 tbsp. minced fresh cilantro

2 tbsp. minced fresh basil (optional)

Directions

To make the pizza, increase the oven temperature to 500˚ F and preheat a pizza stone. Roll out the pizza dough into a 12-14 inch round. Lightly brush the perimeter of the dough with olive oil. Spread the chili sauce over the crust in an even layer. Layer with the shallot, zucchini, red pepper flakes, shredded chicken, and cheese.

Transfer the pizza to the preheated pizza stone and bake until the cheese is melted and bubbling and the crust is lightly browned, about 10-12 minutes. Remove from the oven and let cool slightly. Sprinkle evenly with the peanuts, cilantro, and basil before slicing and serving.

Ham and Cheese Sliders

Ham and Cheese Sliders
Ingredients:
24 good white dinner rolls

24 pieces good honey ham

24 small slices Swiss cheese

1/3 cup mayonnaise

1/3 cup miracle whip

Poppy seed sauce

1 Tablespoon poppyseeds

1 1/2 Tablespoons yellow mustard

1/2 cup butter, melted

1 Tablespoon minced onion

1/2 teaspoon Worcestershire sauce
Instructions:

In a small bowl, mix together mayonnaise and miracle whip. Spread onto both sides of the center of each roll. Place a slice of ham and a slice of Swiss inside of each roll. Close rolls and place them into a large baking dish or heavy cookie sheet. Place very close together.


In a medium bowl, whisk together all of the poppy seed sauce ingredients. Pour evenly over all of the sandwiches. You do not have to use all of the sauce! Just use enough to cover the tops. Let sit 10 minutes or until butter sets slightly. Cover with foil and bake at 350 degrees for 12-15 minutes or until cheese is melted. Uncover and cook for 2 additional minutes or until tops are slightly brown and crispy. Serve warm.