Simple Chicken Enchilada

 

 

This is a simple and delicious recipe for enchiladas, don’t let the picture fool you it tastes better than it looks!

. Chicken Enchilada Simple Chicken Enchilada

I’m guilty, sue me,  I love Americanized Mexican food… And how American is this! Take a traditional dish and turn it into a delicious casserole!! I love the convenience of making casseroles, they take half the time that it takes to properly make rolled enchiladas. My Dad was the first person I ever saw make enchilada casserole, and with six children I can’t blame him! Can you imagine the time that it would’ve taken to make enough rolled enchiladas to feed a large family, no thank you!

Simple Chicken Enchilada
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 3 large chicken breasts
  • 20 oz can green enchilada sauce
  • 6 oz can green chilies
  • 2-3 cups shredded cheese
  • 10-15 corn tortillas
  • 1 tbsp pepper
  • 1 tbsp garlic salt
  • 1 tbsp taco seasoning
  • 3 tbsp butter
Instructions
  1. Put your chicken into a medium saucepan with your butter and seasonings and cook until golden brown
  2. When cooked through take chicken out of pan and shred, or cube if you prefer
  3. Add enchilada sauce and chilies to the pan that you used to cook the chicken
  4. Mix thoroughly and heat on medium until warm
  5. Line your baking dish with foil
  6. Put two large spoonfuls of sauce into bottom of dish
  7. Place however many tortillas you need to cover the bottom
  8. Add a layer of chicken
  9. Add a layer of sauce
  10. Add a layer of cheese
  11. Repeat until pan is full to the top
  12. Bake on 375 until cheese on top turns golden brown and bubbles

 

Slow Cooker Lemon Garlic Chicken

I don’t have a picture of this but the recipe is amazing!

Slow Cooker Lemon Garlic Chicken
Author: 
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 4 lemons
  • 2-3 heads of garlic
  • 1 whole chicken 4 to 5 pounds
  • Fresh rosemary, or any fresh herbs
  • All-purpose steak seasoning or salt and pepper
Instructions
  1. Cut garlic heads and lemons in half and lay in bottom of slow cooker.
  2. Cut the bottoms off the lemons so they lay flat.
  3. Add a sprig of rosemary, or any herbs.
  4. Remove insides from chicken, rinse chicken and pat dry.
  5. Season chicken well, inside and out, with all-purpose steak seasoning or salt and pepper.
  6. Lay chicken on top of garlic and lemon slices and stuff the chicken with a garlic head cut in half, and a lemon cut in quarters.
  7. Cover top of chicken with additional lemon slices and rosemary.
  8. Turn slow cooker to high, and cook for about 4 hours, or until chicken reaches 165 degrees.
  9. Slow cooker cooking times vary.
  10. Important: Use a meat thermometer to check for doneness.
  11. When chicken has reached 165, turn off slow cooker and let chicken rest for about 15 minutes.
  12. Remove from slow cooker, carve and serve.
  13. Liquid from slow cooker can be strained and served over chicken.

 

Cinnamon Waffle Fried Chicken Sandwich

So here is an idea for breakfast or dinner, we chose to make this for dinner because it was nice and easy!

Cinnamon Waffle Chicken Sandwich Cinnamon Waffle Fried Chicken Sandwich

 

What I would like to do when we have more time is make the waffles with bits of bacon too, so you’d have a bacon cinnamon waffle with fried chicken.

 

Cinnamon Waffle Chicken Sandwich2 Cinnamon Waffle Fried Chicken Sandwich

 

Cinnamon Waffle Fried Chicken Sandwich
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 1
 
Ingredients
  • Fried chicken
  • Package of Pillsbury Grands Cinnabon cinnamon rolls
  • Bacon, optional
Instructions
  1. Make your fried chicken
  2. Heat up waffle iron and place 4 pieces of cinnamon rolls next to eachother to make a waffle
  3. Combine and enjoy!

 

Garlic Citrus Chicken

Garlic Citrus Chicken Garlic Citrus Chicken

After I made this chicken Dan told me he never wanted me to make it any other way!! It was delicious! We live in California and our grocery store had some rather amazing smelling oranges when we went shopping and I got the wonderful idea to use them in dinner! After I finished cooking the chicken I took all of the liquid and boiled i down a little bit and turned it into an amazing sauce that we poured liberally all over our entire dinner, I made just the sauce a few days later and have since posted the recipe and you can find that here : Garlic Citrus Sauce  (I think this will make a fantastic marinade for summer grilling!) . I made the Parmesan Potato Wedges as a side dish with this amazing chicken and the flavors were perfect together!

Garlic chicken potato Garlic Citrus Chicken

Garlic Citrus Chicken
Author: 
Recipe type: dinner
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 3 Chicken breasts
  • 1½ cups water
  • 4 TBSP butter
  • 4 TBSP Olive Oil
  • ½ white onion, chopped
  • 2 Cloves Garlic, Minced
  • 2 Oranges, Juice and Zest
  • 1 Lemon, Juice and Zest
  • ½ cup BBQ sauce
  • 1 TBSP Garlic salt
  • 1 TBSP Pepper
  • 1 TBSP Basil
Instructions
  1. Cut Chicken into cubes
  2. Put chopped onion and minced garlic into a medium saucepan with 4 tbsp butter and cook until onion is opaque
  3. Add your Olive Oil
  4. Add Orange zest, Lemon zest and seasonings
  5. Add Chicken and cook on medium heat
  6. Add water, BBQ sauce, Lemon juice and Orange juice
  7. Simmer until chicken is cooked through
  8. Enjoy!

 

 

 

Crock Pot Chicken Tortilla Soup

Chicken Tortilla Soup Crock Pot Chicken Tortilla Soup

 

Until I made this I had never actually had tortilla soup, and this was a really good choice! As always I took about three different recipes and put them all together into something that sounded amazing! After this sat in the crock pot all day our whole apartment smelled amazing! When we made it I decided to use the tomato halves and I still think that I made a fantastic choice. We strained all of the tomatoes out of the crock pot and put them into our food processor and added some flour to thicken it up and it was so good! We froze the half that we didn’t eat and ate it the next week and I wish that we had made more because it was fantastic! Please leave comments and suggestions below and enjoy!

Crock Pot Chicken Tortilla Soup
Author: 
Recipe type: Dinner
Cuisine: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 3 chicken breasts
  • 1 16oz can tomato halves
  • 1 14oz can black beans
  • 2 12oz cans Rotel
  • 1 4oz can diced green chilis
  • 4 cups chicken broth
  • 1 packet taco seasoning
  • salt and pepper to taste
Instructions
  1. Cut chicken into bite sized pieces
  2. Open all your cans
  3. Pour into crock pot
  4. Set on high for 3-4 hours, on low 5-6 hours your choice!
  5. Serve with tortilla chips and sour cream

 

 

Oven Baked Chicken Nachos

imagejpeg950 Oven Baked Chicken Nachos

 

 

imagejpeg951 Oven Baked Chicken Nachos

 

Oven Baked Chicken Nachos
Author: 
Recipe type: dinner
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 1 bag tortilla chips
  • 1 can re-fried beans
  • 2-3 chicken breasts, cooked
  • Sour cream
  • 1 ripe avocado
Instructions
  1. First cook your chicken and shred into small chunks
  2. Lay out a chip bed in your baking sheet, alternating layers of chips and cheese
  3. Spread re-fried beans on the top
  4. Finish with a layer of cheese and bake at 350* until cheese is melted, top with avocado and sour cream!

 

Bacon Wrapped Cream Cheese Chicken

So. Good. I mean seriously, one of the best dinners I’ve ever made!  The bacon was obviously Dan’s favorite part, but I loved the dish in its entirety. The sweetness of the cream cheese mixed with the texture of the chicken and wrap the whole thing in bacon?! Out of this world! We are going to a bacon and beer party in the next couple of weeks and there are prizes for the best bacon dish and I’m seriously considering making this because it was that amazing!
Bacon Wrapped Cream Cheese Chicken
Prep time: 
Cook time: 
Total time: 
Serves: 1-2
 
Ingredients
  • 1 boneless skinless chicken breast
  • 2 tablespoons cream cheese
  • 1 tablespoon green onion, Chopped
  • 2 pieces bacon, Partially Cooked
Instructions
  1. Pound out Chicken breast so it is about ¼" thick.
  2. Mix together cream cheese and green onions and spread cheese mixture over 1 side of chicken breast.
  3. Roll CHicken breast up to conseal cream cheese.
  4. Wrap partially cooked bacon around chicken breast and secure with toothpick.
  5. Plase on baking sheet and back for about 30 minutes at 375.
  6. Broil for about 5 minute to crisp bacon.

Bacon Chicken Ranch Pockets

I love these, they are delicious! The bacon and chicken go well together, and the cream cheese makes everything all creamy and fantastic. Dan and I love to use rotisserie chicken, so this was a recipe that we instantly fell in love with. We made homemade potato chips as a side with this and that was a good choice! I also think that these would go well with some fresh avocado.

Serves: 4-8
 
Ingredients
  • 3 cups shredded chicken (rotisserie chicken works great!)
  • 8 slices bacon, cooked and chopped
  • 8 ounce package cream cheese, room temperature
  • 1 packet (1 ounce) ranch dressing mix
  • 1 cup monterey jack cheese, shredded
  • ¼ cup green onions, chopped
  • 8 – 8″ flour tortillas
  • 1 egg, beaten with 1 teaspoon water
  • 1 tablespoon olive oil
  • coarse salt
Instructions
  1. Preheat oven to 425 degrees and line a baking sheet with foil.
  2. In a large bowl, mix the room temperature cream cheese and ranch seasoning. Add chicken, cheese, bacon, and green onions.
  3. Stir to combine.
  4. Spoon ⅛ of the chicken mixture (about ⅓ cup or so) down the center of the tortilla.
  5. Fold up both short ends of the tortilla and fold over one of the long ends. Brush the open edge of the tortilla with beaten egg and fold over creating a rectangular tortilla pocket.
  6. Repeat with remaining tortillas and place seam-sides down on the baking sheet.
  7. Brush pocket tops with oil and sprinkle with salt.
  8. Bake at 425 degrees for 15-18 minutes until golden brown.
  9. Serve ranch dressing on the side to dip tortilla pockets.

Chicken & Dumpling Casserole

This dish is some major comfort food, and it is absolutely delicious! I’ve always been a little leery when it comes to dumplings because I’m not a huge fan of soggy food, but this was perfect! Very simple and easy to make, especially since I used pre-cooked rotisserie chicken. Super yummy! I’m sure that even my picky nephew would love this!

 

Serves: 6-8
 
Ingredients
  • 3-4 cups of cooked chicken (I used a rotisserie chicken)
  • 2 cups chicken broth
  • ¼ cup unsalted butter
  • 1 cup flour
  • 1¼ tsp baking powder
  • ¼ tsp salt
  • 1 cup milk
  • 1 can Campbell's cream of chicken soup
Instructions
  1. Preheat oven to 400.
  2. Melt butter in the microwave and pour into bottom of a 9x13 pan.  Shred the chicken and spread it on top of the butter.
  3. Whisk together the milk and the flour, baking powder and salt.  Slowly pour over the chicken.  Don't stir.
  4. Whisk together chicken broth and cream of chicken soup. Pour soup over the flour and milk mixture.  Don't stir.
  5. Bake uncovered for 35 to 45 minutes, or until dumplings are golden brown.

Rotel Chicken Casserole

Yum, yum, yum! This recipe can be made in multiple ways: stove top, oven, or in a crock pot! Crock pot dinners are my favorite things to cook, why wouldn’t you want to make something that you have to put in so little effort! Putting all of the ingredients into one cooking pot and just letting it cook itself?! Amazing! Dan and I used chicken breasts instead of tenders, and it worked well, we are thinking of adding bacon next time, shocking, I know. We used cream cheese instead of yogurt and that was an okay substitute. I also don’t like Fritos, so we didn’t use those as a garnish.

Rotel Chicken Casserole
 
Ingredients
  • 8 pieces Chicken Tenders
  • 4 Tablespoons Velveeta
  • ⅔ cups Plain Yogurt
  • 1 can (10 Oz. Size) Rotel
  • ½ teaspoons Chili Powder
  • ⅔ cups Cooked Rice (optional)
  • 1 can (15 Oz. Size) Beans (optional)
  • 1 cup Shredded Cheese
  • Fritos, For Garnish
Instructions
  1. Spray a 7×11″ baking dish with nonstick spray, then line the dish with the raw chicken tenderloins.
  2. Melt the Velveeta in a large microwave safe bowl.
  3. Stir in the yogurt, Rotel, and chili powder.
  4. (If you are making the casserole version of this dish, stir in the rice and beans as well.)
  5. Pour the mixture over the chicken, top with shredded cheese, and bake in the oven at 350ºF for 30-40 minutes.