Prep: 40 mins | Cook: 20 mins | Total Time: 1 hour | Yield: 8-10 servings

Ingredients:

For the sauce:

1 16-oz. bottle mild salsa verde

1 cup fresh cilantro, tightly packed

For the enchiladas:

3 cups shredded rotisserie chicken breast

3 cups Monterey jack cheese, about 12 oz.

1/2 cup finely chopped fresh cilantro

1 medium jalapeño, finely chopped (optional)

2 tsp honey

2 tbsp fersh lime juice

1 tsp garlic powder

kosher salt and freshly ground black pepper, to taste

8 8″ flour tortillas

For the diced pickled red onion:

1/2 medium red onion, peeled and diced

1/4 cup white wine vinegar, or any other mild vinegar

1/4 cup water

1 tsp sugar

1/2 tsp kosher salt

Instructions:

1. Preheat oven to 425°F. Spray a 9×13″ pan with cooking spray or oil it lightly. Set aside.
2. Combine salsa verde and 1 cup cilantro in a blender. Using the pulse option, pulse about 15-20 times until cilantro is well blended, but still a bit chunky. Pour 1 cup of the sauce into prepared pan. Set aside.
3. Combine chicken, 1 cup cheese, 1/2 cup chopped cilantro and diced jalapeño (if using) in a medium-sized bowl. Toss gently with a fork to combine. Combine lime juice, honey and garlic powder in a small bowl and stir to combine. Drizzle over chicken and toss again.
4. Drizzle about 2 tsp of olive oil onto a dinner plate. Set one tortilla on the oiled plate. Scoop up about 1/3 cup of the chicken mixture and spread evenly across the lower third of the tortilla. Roll up tortillas and place, seam sides down, in pan. Repeat with remaining 7 tortillas, adding a bit more oil to the plate, as needed.
5. Pour sauce down center of enchiladas and spread to within one inch of edges. Sprinkle remaining 2 cups cheese over the sauce. Leave a 1″ border that’s not covered with sauce and cheese. (The edges crisp up in the oven and are delicious!)
6. Bake for 15-20 minutes or until cheese is melted and bubbly. Garnish with chopped cilantro and pickled red onion if desired.
7. While the enchiladas are baking, prepare pickled red onions. Combine diced onion, vinegar, water, sugar and salt in a small bowl. Allow to sit for 15-20 minutes, then drain well and pat dry with paper towels.

Prep: 20 mins | Cook: 5 mins | Total Time: 25 mins | Yield: 6 servings

Ingredients:

4 tbsp oil, divided

2 tbsp lemon juice

1 1/2 tsp seasoned salt

1 1/2 tsp dried oregano

1 1/2 tsp ground cumin

1 tsp garlic powder

1/2 tsp chili powder

1/2 tsp paprika

1/2 tsp crushed red pepper flakes, optional

1 1/2 pounds boneless skinless chicken breast, cut into thin strips

1/2 medium sweet red pepper, julienned

1/2 medium green pepper, julienned

4 green onions, thinly sliced

1/2 cup chopped onion

6 8″ flour tortillas, warmed

Shredded cheddar cheese, taco sauce, salsa, guacamole and sour cream

Instructions:

1. In a large resealable plastic bag, combine 2 tbsp oil, lemon juice and seasonings; add the chicken. Seal and turn to coat; refrigerate for 1-4 hours.
2. In a large skillet, sauté peppers and onions in remaining oil until crisp-tender. Remove and keep warm.
3. Discard marinade. In the same skillet, cook chicken over medium-high heat for 5-6 minutes or until no longer pink. Return pepper mixture to pan; heat through.
4. Spoon filling down the center of tortillas; fold in half. Serve with cheese, taco sauce, salsa, guacamole and sour cream.

Prep: 25 mins | Cook: 25 mins | Yield: 8 servings

Ingredients:

8 boneless skinless chicken breast halves (4 oz. each)

1/2 cup egg substitute

2 tbsp plus 1/4 cup dry white wine or chicken broth, divided

5 tbsp lemon juice, divided

3 garlic cloves, minced

1/8 tsp hot pepper sauce

1/2 cup all-purpose flour

1/2 cup grated Parmesan cheese

1/4 cup minced fresh parsley

1/2 tsp salt

3 tsp olive oil, divided

2 tbsp butter

Instructions:

1. Flatten chicken to 1/4″ thickness. In a shallow dish, combine the egg substitute, 2 tbsp wine, 2 tbsp lemon juice, garlic and hot pepper sauce. In another shallow dish, combine the flour, Parmesan cheese, parsley and salt. Coat chicken with flour mixture, dip in egg substitute mixture, then coat again with flour mixture.
2. In a large nonstick skillet, brown four chicken breast halves in 1 1/2 tsp oil for 3-5 minutes on each side or until juices run clear. Remove and keep warm. Drain drippings. Repeat with remaining chicken and oil. Remove and keep warm.
3. In the same pan, melt butter. Add the remaining wine and lemon juice. Bring to a boil. Boil, uncovered, until sauce is reduced by a fourth. Drizzle over chicken.

Ingredients:

1 lb. chicken breast

1 (8 oz.) cream cheese, cubed

1 can (4.5 oz.) green chiles

12 flour tortillas

2 (10 oz.) cans green enchilada sauce

Shredded cheddar cheese

1 onion, chopped

Instructions:

1. Cook and shred chicken. Cook onion butter until soft and transparent. Add chicken, cream cheese, chiles and half of 1 can of sauce. Cook and stir until blended and cream cheese is melted. Spoon filling into tortillas and arrange in a greased 9×13″ dish. Cover with remaining enchilada sauce. top with cheese. Bake 15-20 minutes at 400°F until heated through and cheese is bubbly.

Ingredients:

1 lb. roll sausage cooked and crumble

1 small package saffron rice (yellow)

3 chicken breasts cooked and cut into bite size pieces

2 cans cream of mushroom

1/2 cup milk

Instructions:

1. Mix all together and put into a 9×13″ baking pan. Bake for 35 minutes at 350°F until golden and bubbly.

Ingredients:

1 tbsp butter

1/2 cup chopped onion

1/2 tsp garlic

1 (10.75 oz.) can cream of chicken soup

1 cup sour cream

1 tsp cumin (or more)

1 1/2 cup cubed cooked chicken

1 cup shredded cheddar, divided

6 (12″) corn tortillas

1 can green enchilada sauce

1/4 cup milk

Instructions:

1. Preheat oven to 350°F. Lightly grease a large baking dish. In a medium saucepan over medium heat, melt butter and sauté onion until tender. Add garlic, then stir in cream of chicken soup, sour cream and cumin. Mix well. Reserve 3/4 of this sauce and set aside. to the remaining 1/4 of the sauce in the pan, add chicken and 1/2 cup shredded cheese. Stir together. Fill each corn tortilla with the chicken mixture and roll up. Place seam side down in baking dish. In a small bowl, combine reserved 3/4 of the sauce with milk. Spoon over rolled tortillas. Pour enchilada sauce over it, then top with remaining 1/2 cup of cheese (or more!). Bake in preheated oven for 30-35 minutes, or until bubbly. Add fresh chopped tomato, if desired

Ingredients:

1/2 cup Parmesan cheese

1/2 tsp garlic powder

1 envelope Italian dressing mix

6 chicken breast halves

Instructions:

1. Preheat oven to 400°F. Mix cheese, dressing mix and garlic powder.
2. Moisten chicken with water; coat with cheese mixture. Place in shallow baking dish. Bake 20-25 minutes (until chicken is cooked through).

Ingredients:

4 chicken breasts, cooked and shredded

3 cups chicken broth

1 can cream of chicken or mushroom soup

3 cups frozen mixed veggies

salt and pepper

1 1/2 cups milk

3/4 cups butter, melted

1 1/2 cups self rising flour (see note)

Instructions:

1. Place cooked and shredded chicken in the bottom of a 9×13″ casserole dish. In a bowl, mix chicken broth and soup. Pour over chicken. Add veggies and salt and pepper to taste. Mix milk, butter and flour. Blend until smooth then pour over the chicken and veggies. Bake 1 hour at 350°F.

Notes:

To make your own self rising flour use:

1 1/2 cup flour

1/2 tsp baking powder

3/4 tsp salt

5/8 tsp baking soda

Prep time: 25 mins | Cook Time: 20 | Yield: 8 servings

Ingredients:

2 medium onions, chopped

2 tbsp butter

2 cups uncooked long grain rice

4 cups chicken broth

8 boneless skinless chicken breast halves (4 oz. each)

4 thin slices prosciutto or deli ham, halved

8 fresh sage leaves

1/2 tsp salt

1/4 tsp pepper

2 tbsp olive oil

1/2 cup white wine

1/4 cup sour cream

1/2 tsp sugar

1 tsp minced fresh sage

Instructions:

1. In a large saucepan, sauté the onions in butter until tender. Add rice and stir to coat. Stir in broth and bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Fluff with a fork. Meanwhile, cut a slit lengthwise through the thickest part of the chicken breast; fill with prosciutto and two sage leaves. Sprinkle with salt and pepper.
2. In a large skillet over medium heat, brown chicken in oil for 1-2 minutes on each side. Reduce heat to low; cover and cook for 8-10 minute or until juices run clear. Remove and keep warm.
3. Add wine to the pan. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until slightly reduced. Stir in the sour cream, sugar and minced sage; heat through (do not boil). Serve with chicken and rice.