Crispy Chicken Wraps

Again, found this on Mel's Kitchen Cafe. It's a quick and easy lunch or dinner. Not the healthiest meal out there, but we ate with carrots/celery on the side and it was good! http://www.melskitchencafe.com/2008/06/crispy-chicken-wraps.html 

• 1/3 cup mayonnaise, light or regular
• 1/4 cup chopped fresh cilantro
• 3 scallions, sliced very thin (I did not use these)
• 2 celery ribs, chopped fine (I did not add this)
• 2 tablespoons sour cream, light or regular
• 2 teaspoons hot sauce (I added a bit more because I wanted some heat)
• 1 rotisserie chicken, skin discarded, meat shredded into bite-sized pieces (about 3 cups)
• 2 cups shredded cheddar cheese (I used Sharp and used a bit less, I think))
• 4 (12-inch) flour tortillas
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1. Whisk the mayonnaise, cilantro, scallions, celery, sour cream and hot sauce in a large bowl. Add chicken and toss to combine. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken mixture down the center of each tortilla. Roll stuffed tortillas, leaving edges open. Spray the tortillas all over with cooking spray.
2. Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side. Transfer to a plate and repeat with remaining wraps. Serve.

Chicken Enchilada Soup

I got this recipe from Our Best Bites. http://www.ourbestbites.com/2014/01/chicken-enchilada-soup/

It is delicious and tastes just like chicken enchiladas. When I made it, I did not use celery and I used more carrots.  I also used 1/3-1/2 of a Costco rotisserie chicken and blended everything except the chicken. I even made the fried tortilla strips since my bag of tortillas had about 30 tortillas.  It made 6 big bowls of soup.

1 medium onion, chopped
5-6 cloves garlic, chopped
2 carrots, peeled and chopped
2 stalks celery, chopped
1 red bell pepper, chopped
1 jalapeno pepper, chopped (remove the seeds and membranes to cut down on the heat)
1 1/2 teaspoons chili powder
1 heaping teaspoon cumin
1 heaping teaspoon ground coriander
1 teaspoon dried oregano
3/4 teaspoon smoked paprika
6 cups chicken broth
1 14.5-ounce can diced tomatoes, divided
1 cup water
5-6 6″ yellow corn tortillas
kosher salt and freshly ground black pepper to taste
Shredded breast meat from 1 medium rotisserie chicken
1/2 cup heavy cream
chopped green onions
sour cream
shredded cheddar or pepper jack cheese
fried tortilla strips

Instructions:

In a large soup pot or Dutch oven, heat 2 tablespoons of extra-virgin olive oil over medium heat. When hot, add the onion, garlic, carrots, celery, bell pepper, and saute until fragrant and the vegetables are tender.

While the vegetables are cooking, combine the chili powder, cumin, coriander, oregano, and smoked paprika. When the vegetables are tender, add the spices and stir to combine. add the chicken broth, 1/2 cup diced tomatoes, and water and then blend until smooth using an immersion blender (you can also it in batches in a regular blender). Bring to a boil and tear the tortillas and add them to the soup (6 will be pretty thick, it just depends on personal preference). Cover and turn the heat down to low and simmer 30-45 minutes or until the tortillas are breaking apart. Remove from heat. Whip out your immersion blender again and blend until smooth. Add the remaining tomatoes, the shredded chicken breast meat and the cream and stir until combined. Season to taste with salt and pepper. Serve immediately with green onions, shredded cheese, and fried tortilla strips. Makes 8 servings.

Slow Cooker Instructions:

After sautéing the vegetables, add them to your slow cooker and add the spices. Stir to combine. Blend with the chicken broth and 1/2 cup of tomatoes until smooth, either with an immersion blender or in a traditional blender. Add water  and torn tortillas and cook on low for 8 hours or high for 4 hours. If necessary, blend again. Add the remaining diced tomatoes, shredded chicken breast and cream, stir to combine, and serve immediately.

Chicken Pot Pie

I found this on all-recipes. (http://allrecipes.com/recipe/chicken-pot-pie-ix/detail.aspx)  Based on the reviews there, I usually make extra sauce (about 1 1/2) and I have also added potatoes instead of celery since I don't like celery. I also bake my bottom crust for 5-8 minutes first. It takes a bit of time to make but it soooo good. 

Original recipe makes 1 - 9 inch pieChange Servings

• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour

• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 
  
• 2 (9 inch) unbaked pie crusts

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Directions

1. Preheat oven to 425 degrees F (220 degrees C.)
2. In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
4. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
5. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Chicken Pillows

From Mom.

Pillows:

1/3 C crushed herb seasoned croutons or bread stuffing

1 (3 oz.) Package cream cheese

2 T butter or margarine, softened

½ tsp lemon pepper seasoning

1 to 2 (5 oz.) Cans boned chicken drained or 1 C cubed (cooked) drained chicken

1/3 C (2 oz. can) drained mushroom stems and pieces

1 (8 oz.) Can pillsbury refrigerated quick crescent dinner rolls

3 T butter or margarine, melted

pecans, chopped

t    In small bowl, combine croutons and pecans.  Set aside.

t    In medium bowl, combine cream cheese, 2 T butter and seasoning–mix well.

t    Stir in mushroom and chicken–set aside.

t    Separate crescent dough into 8 triangles, spread each with about 1/4 C chicken mixture. 

t    Roll each up starting at shortest side or triangle and roll to opposite point.

t    Tuck sides and point under to seal completely

t    Dip rolls in melted butter; coat with crumb/nut mixture

t    Place on ungreased cookie sheet

t    Bake at 375 for 15 to 20 minutes, until golden brown

t    Serve with sauce

Sauce for Chicken Pillows:

1 can cream of chicken soup

½ can broth

½ pint sour cream

t    Mix soup and broth

t    heat

t    add sour cream and serve over chicken pillows and potatoes