Chicken Enchilada Wraps

Ingredients

• 1 tablespoon  butter
• 2 skinless, boneless chicken breast halves, finely chopped
• 1 teaspoon  chili powder
• 1/2 teaspoon  ground cumin
• 1 clove  garlic, minced
•  Dash  cayenne pepper
• 13  ounce package  cream cheese, softened
• 1/2 cup  shredded sharp cheddar cheese (2 ounces)
• 1/4 cup  sour cream
• 110  ounce can  diced tomatoes and green chiles, drained
• 1/4 cup  thinly sliced green onions (2)
• 2 tablespoons  snipped fresh cilantro
• 68  inches  flour tortillas
• 12 leaves  Boston, bibb, or green leaf lettuce
•  Cucumber slices, avocado slices, or tomato slices (optional)

directions

1.In a large skillet heat butter over medium heat until melted. Add chicken; cook and stir until chicken is no longer pink. Stir in chili powder, cumin, garlic, and cayenne pepper; cook and stir for 1 minute more. Cool slightly.

2.In a medium mixing bowl beat cream cheese, cheddar cheese, and sour cream with an electric mixer on low to medium speed until creamy. Fold in chicken mixture, tomatoes and chiles, green onions, and cilantro. If desired, cover and chill for up to 24 hours.

3.Spread chicken mixture evenly over tortillas. Top with lettuce and, if desired, cucumber slices. Roll up tortillas.

Chicken Enchiladas

Ingredients:

• 12 corn tortillas
• 1 28oz can of red enchilada sauce
• 2 cups (16 oz) mozzarella or queso blanco
• 1 1/2 cups meat (optional) shredded beef or chicken
• 2-3 tablespoons oil

Preparation:

Coat each tortilla with oil using your hands or a brush. Spread out on a cookie sheet or baking dish and bake in a 500 degree oven for about 7 minutes. Take out to cool until they are warm to the touch.

The cheese can be shredded, or just cut into slices 3-4 inches long, and 1/4 inch thick. (Or thicker if you like them really cheesy.)

Pour just enough sauce in the bottom of a 9x13 glass baking dish to cover the it. Pour the rest of the sauce in a large bowl. Dip tortillas, one at a time, in the bowl to coat with sauce.

Lay the tortilla in baking dish and if you're using the meat, put in about 2-3 tablespoons. Place the cheese on top of the meat. Fold one edge over the cheese, then the other one, then turn the whole thing over, folded side down, in baking dish. Repeat for each tortilla. Sprinkle any leftover sauce and/or cheese on top of enchiladas.

Place in 400 degree oven for 15 minutes or until cheese is melted.

Chicken Pot Pie

Ingredients

Crust

1

box Pillsbury® refrigerated pie crusts, softened as directed on box

Filling

1/3

cup butter or margarine

1/3

cup chopped onion

1/3

cup all-purpose flour

1/2

teaspoon salt

1/4

teaspoon pepper

1 3/4

cups Progresso® chicken broth (from 32-oz carton)

1/2

cup milk

2 1/2

cups shredded cooked chicken or turkey

2

cups Green Giant

Directions

1  Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.

2  In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.

3  Stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.

4  Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.

Chicken Taco Melts

INGREDIENTS

1 

package (1 ounce) Old El Paso® taco seasoning mix

2/3 

cup water

1/4 

cup Sriracha sauce

1 

pound chicken, cooked and shredded

1 

can (16.3 ounces) Pillsbury® Grands!® refrigerated biscuits (any variety)

1 

cup shredded Monterey Jack cheese or Mexican cheese blend (4 ounce)

1 

cup sour cream, if desired

DIRECTIONS

• Heat oven to 375°F.
• In medium saucepan, cook taco seasoning mix, water, 1/4 cup of the Sriracha sauce and cooked chicken until thickened.
• Press each biscuit into 6-inch round. Fill each with taco mixture and 1 tablespoon cheese. Fold dough over filling and press to seal. Place on greased cookie sheet.
• Bake 9 to 14 minutes or until golden brown. Serve with cheese and sour cream.

Zesty Slow Cooker Chicken Barbecue

Ingredients

• 6 frozen skinless, boneless chicken breast halves
• 1 (12 ounce) bottle barbeque sauce
• 1/2 cup Italian salad dressing
• 1/4 cup brown sugar
• 2 tablespoons Worcestershire sauce

Directions

1. Place chicken in a slow cooker. In a bowl, mix the barbecue sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken.

2.  Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low.

http://allrecipes.com/Recipe/Zesty-Slow-Cooker-Chicken-Barbecue/Detail.aspx?evt19=1