Chicken Enchiladas

Ingredients:

3 tablespoons EVOO

1 1/2 pounds boneless chicken breast

Salt and pepper

2 teaspoons cumin powder

2 teaspoons garlic powder 

2 teaspoons taco seasoning

1 white onion, chopped

2 cloves garlic, minced

1 can whole kernel corn

1 can black beans

1 can chopped green chiles

1 can diced tomatoes

1/4 cup water

16 flour tortillas

2 cans enchilada sauce, mild or medium

1 cup shredded Cheddar and Jack cheeses

Directions:

Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.

Saute onion and garlic in chicken drippings until tender. Add corn, beans and chiles. Stir well to combine. Add canned tomatoes and water, saute 1 minute.

Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.

Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.

Bake for 15 minutes in a preheated 350 degree oven until cheese melts.

Garnish with sour cream and cilantro, if desired.

Sometimes I serve over a bed of rice, but these bad boys are perfect all by themselves too. Also, the spicier the better!!

Herbed Chicken with Red Potatoes

Ingredients:

2 ounces basil leaves

3 garlic cloves

2 ounces chicken broth

2 teaspoons EVOO

1/2 teaspoon thyme

1/2 teaspoon black pepper

1/2 teaspoon salt

1 pound chicken breast

1 pound red potatoes

3 tomatoes, medium

8 olives, black

Directions:

Spray a 13x9-inch baking pan with cooking spray. Wash and dry basil, peel garlic cloves.

In food processor or blender, combine the basil, garlic, chicken stock, oil, thyme, peper and salt, and process until pureed.

Place the chicken in the baking pan and, using 1/4 cup of the basil mixture, rub both sides of the breasts with it, set it aside.

Preheat oven to 425.

Scrub the potatoes and cut into wedges. Place the potatoes in a medium saucepan and cover with cold water. Cover the pan and bring to a boil over high heat, then reduce to medium and simmer for 5 minutes. Drain.

Meanwhile, wash the tomatoes and cut each into 8 wedges. Arrange the potato and tomato wedges around the chicken breasts and spoon remaining basil mixture over the vegetables. Halve the olives and sprinkle them over the chicken and vegetables.

Bake, uncovered, for 20 minutes, or until the chicken is cooked through and the potatoes are tender.

I served this dish with a green salad. I thought the olives were a strange ingredient, but it was still yummy. 

Old-Fashioned Chicken Noodle Soup

Ingredients:

16 cups canned chicken broth

8 chicken breasts

1.2 cup chopped onion

2 carrots, peeled, sliced

2 celery stalks, sliced

1/4 stick butter

1 tablespoon lemon juice

8 ounces dried wide egg noodes

1/2 cup finely chopped fresh parsley

salt, pepper, thyme and rosemary to taste

Directions:

Combine chicken broth and chicken in heavy large pot. Bring to boil. Reduce heat, cover partially and simmer until chicken is cooked through, about 20 minutes. Using tongs, transfer chicken to large bowl, cool chicken and broth slightly. Cut or shred chicken meat and reserve. Spoon fat off top of chicken broth.

Return brother to simmer. Add onion, carrots and celery. Simmer until vegetables soften, about 8 minutes. Stir in lemon juice. Stir in noodles, parsley,    reserved chicken and spices. Simmer until noodles are tender, about 5 minutes. 

This dish can be frozen and saved for later. I served it with warm rolls and it was delish!