Creamy Chicken Enchiladas

14 oz can reduced sodium cream of chicken soup
16 oz sour cream
4 oz can green chiles, chopped
1 pound Monterey Jack cheese, shredded
8 flour tortillas, burrito size
1 Rotisserie chicken, shredded

Preheat oven to 350. Combine chicken soup, sour cream and green chiles in large bowl. Spray 9x13 pan with cooking spray, place one tortilla in pan. Add approximately one eighth shredded chicken across center of tortilla. Spread 1/8 c chicken soup mixture over chicken, add 1/4 c shredded cheese. Roll tortilla in own and tuck against short side. Repeat with remaining ingredients, reserving 1 c chicken soup mixture and 1 c shredded cheese to spread over top of enchiladas.

Bake uncovered 25 to 30 minutes or until cheese is melted. Serves 8.

Chef's Note: To make ahead, cover baking dish tightly and refrigerate up to one week. Bake as directed.


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Crock Pot Chicken Fajitas

half one yellow onion, sliced
3 bell peppers, sliced
4 boneless chicken breast
1/4 c water
2 T ground cumin
2 T chili seasoning
1/4 c fresh lime juice
Tortillas
Toppings, such as sour cream, shredded cheese, salsa

Lightly spray inside crock pot with non-stick cooking spray. Place sliced onion and peppers in crock pot. Add water. Place chicken on top and pour lime juice over chicken. Sprinkle the top of chicken with cumin and chili powder. Cover and cook on Low for 6 hours (or on High for 4 hours) or until meat is shreddable. Serves 4.



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8 Can Taco Soup

1 ~ 15 oz can black beans
1 ~ 15 oz can pinto beans
1 ~ 14.5 oz can petite diced tomatoes
1 ~ 15 oz can sweet corn
1 ~ 12.5 oz can white chicken breast
1 ~ 10 oz can cream of chicken soup
1 ~ 10 oz can green chile enchilada sauce
1 ~ 14 oz can chicken broth
1 packet taco seasoning
2 c shredded Monterey jack cheese, optional.

Mix all ingredients in a large soup pot. Heat to boiling, stirring occasionally. Serve with shredded cheese and tortilla chips, if desired. Serves 10.

Cream Cheese Stuffed Roasted Peppers

8 green chile peppers
4 oz cream cheese
1/4 t each dried oregano and cilantro

Preheat oven to 425. Mix cream cheese and dried herbs well. Cut each pepper in half lengthwise, remove seeds and membrane. Spread cream cheese mixture on one half of pepper and place on foil lined baking sheet, top with other half of pepper. Roast in oven 25 to 30 minutes or until pepper is browned. Leave on baking sheet 10 minutes to cool. Serve warm with ranch dressing if desired.
Serves 4.

Mexican Meal ~ One Pot Dinner

1 - 6 oz package Mexican rice mix - recommended Knorr Fiesta Sides
1 - 15 oz can black beans, drained and rinsed
1 - 12 oz can mild Rotel
8 oz cooked chicken breast
Garnish - sour cream, cilantro, pepper sauce such as Tobasco
Place all ingredients in 4 quart saucepan, except garnish, stir well. Bring to a boil of medium-high heat. Reduce heat to low and cook uncovered 8 to 9 minutes, or until rice is tender, stirring occasionally. Remove from heat and let stand 2 minutes, stir and serve. Garnish as desired. Serves 6 as a main dish, serves 10 as a side.