Chicken Enchiladas

Ingredients

2-3 Chicken Breasts, shredded

1 Can Green Enchilada Sauce

1 Can Diced Green Chilis 

2 cups Shredded Mozzarella Cheese

1/2 Box Cream Cheese

1 Can Cream of Mushroom Soup

1 Cup Milk

1/4 Cup Sour Cream

10 Small Tortillas

Directions

Mix chicken, 1/2 can of chilis, 1/2 can enchilada sauce, cream cheese and 1 cup of cheese in a bowl. Use this to fill the tortillas and line them in a baking dish. Mix cream of mushroom soup, milk, sour cream, the remaining chilis and enchilada sauce (to taste). Add more/less milk to sauce to adjust sauce thickness. Bake until bubbly at 350 degrees. Add remaining cheese to top after removing from the oven. Serve with diced tomatoes and lettuce.

Number of Servings: 10

White Bean Chicken Chili

Introduction

This chili is packed with flavor and fiber. Make a big batch for a crowd or freeze it in single-serving containers for up to four months.

Minutes to Prepare: 10

Minutes to Cook: 30

Number of Servings: 12

Ingredients

1 T olive oil
2 lbs (32 oz) chicken breasts, boneless and skinless, diced into 1-inch cubes
1 onion, diced
3 cloves garlic, grated
1 t salt
3 t ground cumin
1/2 t chili powder
1/8 t cayenne pepper
4 (15.5 oz cans) cannellini (white kidney) beans, drained and rinsed
28 oz chicken stock, low sodium
2 c corn, frozen
2 (4 oz cans) green chilis
shredded cheese 

Directions

Heat oil in a heavy saucepan over medium heat. Add chicken and onion. Cook until chicken is no longer pink, about 5-7 minutes. Add garlic cloves and spices, continue to cook for 1-2 minutes. Add beans and stock. Stir and simmer for 25 minutes. Add corn and green chilis , continue to simmer for 5 minutes. Remove from heat. Serve with 1 tablespoon of cheese per cup of soup.
If you prefer a thicker chili, puree 1/4 of the soup before you add the corn.

Cranberry Chicken

This chicken dish provides another great option for fresh cranberries. It has just the right blend of sweet and savory, with a slight tang from the Dijon mustard. Serve with wild rice and a green vegetable for a perfect meal.

Ingredients

1 Tablespoon cooking oil
4 boneless, skinless chicken breast fillets
1 cup sweetened dried cranberries
1/2 cup apple juice
1/2 cup chicken stock
1/4 cup all-purpose flour
1/2 teaspoon Kosher salt
1/2 teaspoon coarse-grind black pepper
1 Tablespoon Dijon mustard

Related: 23 creative cranberry recipes to bust out this Thanksgiving

Directions

1. Combine cranberries, apple juice and chicken stock in a small bowl. Set aside.

2. In a gallon-sized plastic bag with zip top, mix flour, salt and pepper. Toss chicken breasts into bag and shake well until each breast is coated evenly with flour.

3.Heat oil in a medium skillet over medium-high heat. Once oil is hot add chicken and cook for 5 minutes each side. Remove chicken to a plate and keep warm.

4. Pour soaked cranberries with juice and stock into the hot pan, reduce heat to low and scrape up any browned bits on the bottom of the pan. Stir in mustard and add chicken back into pan.

5. Cook for another 8-10 minutes or until chicken is no longer pink and sauce has thickened. Serve chicken with sauce atop.

- By Anne Coleman

Peanut Ginger Chicken with Mango Salsa and Coconut Rice

It looks a little intimidating with all the steps, but I promise it comes together really easily if you follow these steps!!

Step 1 – make the marinade the night before or that morning and put the raw chicken in it.

Step 2 – chop up the mango and cucumber and mix up the salsa that afternoon.

Step 3 – just before dinner, put the rice on to cook.

Step 4 – cook the chicken.

Peanut-Ginger Chicken Marinade

6 boneless, skinless chicken breasts (I prefer using most of a 3-lb bag of defrosted chicken tenderloins)

½ cup boiling water

½ cup creamy peanut butter

¼ cup bottled chili sauce

3 T. soy sauce

2 T. olive oil

2 T. vinegar

1 T. grated fresh ginger or 1 t. ground ginger (I use fresh)

In a medium mixing bowl, gradually stir water into peanut butter. (The mixture will stiffen at first.) Stir in chili sauce, soy sauce, olive oil, vinegar, and ginger. Add chicken; stir to coat it with marinade. Chill in refrigerator for at least 12 hours.

Mango Salsa

1 cup chopped fresh mango

1 cup peeled, seeded, and diced cucumber

3 ½ T. sugar

1 T. canola or olive oil

1 T. vinegar

1 T. lime juice

½ c. fresh cilantro, chopped

In a medium mixing bowl, combine chopped mango, cilantro, cucumber, sugar, olive oil, vinegar, and lime juice. Cover and chill in refrigerator for at least 1 hour or up to 2 hours.

Coconut Rice

2 c. coconut milk

1 ½ c. white rice

1 c. water

3 ½ T. sugar

½ t. salt

Combine the coconut milk, rice, water, sugar, and salt for the rice in a saucepan. Bring to a boil over high heat, stir once, then cover and cook for 18-20 minutes, or until rice is tender. Fluff with a fork, cover, and keep warm until serving. (You can also use your rice cooker.)

To Serve

At dinner time, grill the chicken. Or, in my case, I layered the chicken in a broiler-safe pan lined with tin foil (I spooned the excess marinade over the chicken) and put it 10-12 inches under the broiler for 5-7 minutes on both sides. The chicken should have slightly blackened edges.   Chicken baked this way always turns out moist and tender for me. Serve chicken with the mango salsa over the hot coconut rice. Makes 6 servings.