Tom's Favorite Chicken Cacciatore

 

INGREDIENTS

4 lb. chicken thighs with bones                    1/2 cup tomato puree'

1/2 cup oil                                                    3 T. tomato paste

2 onions, minced                                          2 t. salt

1 green pepper, chopped                              1/2 t. black pepper

1 clove garlic, crushed                                 1 t. thyme, dried

4 cups canned tomatoes                               1/2 t. Italian spices

1/2 cup red wine

DIRECTIONS

1.    Toss chicken pieces in the seasoned flour. Brown in hot oil

2.    Add onions, green pepper and garlic. Cook for ten minutes.

3.    Add tomatoes, tomato puree' mixed with tomato paste, salt, pepper, thyme and mixed spice.

4.    Cook uncovered for 15-20 minutes.

5. Add the wine, cover and cook for about 45 minutes or until chicken is tender.

Serves 6-8 

posted by Debi

Best Ever Chicken Noodle Soup

INGREDIENTS:

1 - 3.5 to 4 lb. chicken cut up with bone and skin
2 stalks celery, halved
1 large onion, quartered
1 carrot, scraped and halved
1 turnip, peeled and halved
2 cloves garlic, crushed
1 1/4 teaspoons salt
3/4 teaspoon pepper
1/4 teaspoon dried tarragon
4 cups water
3 cups chicken broth
4 ounces medium egg noodles, uncooked
1 large onion, chopped
2 stalks celery, sliced
2 carrots, scraped and sliced
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon tarragon


DIRECTIONS:

• Combine first 11 ingredients in a large Dutch oven, and bring mixture to a boil over high heat. Reduce heat; cook 45  minutes or until chicken is tender.
• Remove chicken from broth, reserving broth; set chicken aside to cool slightly.
• Pour broth through a wire-mesh strainer into a large bowl; discard cooked vegetables. Remove and discard fat from broth; return broth to Dutch oven.
• Cook noodles according to package directions, omitting salt and far; drain and set aside.
• Skin and bone chicken; chop chicken meat, and set aside.
• Add chopped onion, sliced celery, and sliced carrot to chicken broth; bring to a boil over high heat. Reduce heat; simmer 15 minutes.\
• Stir in chopped chicken and noodles; add 1/2 teaspoon salt and remaining ingredients. Cook until thoroughly heated. Yield 10 cups.

Source: Southern Living Cookbook 1995

Posted by Debi

Homemade Organic Chicken Stock

The best thing about this recipe is it is a freebee :)  I always make a batch of chicken stock after cooking a whole chicken in my slow cooker.  Recently Publix had their whole organic chickens for only $1.99 a pound which is a steal when you consider not only do you get meat, but you get a whole bunch of chicken stock!

3 to 4 lb organic chicken (cooked and then meat removed)
1 large organic onion, roughly chopped
2 to 3 organic stalks of celery, leave the leaves on, roughly chopped
3 to 4 organic carrots, peeled and roughly chopped
12 cups of water

After you have cooked your favorite chicken recipe, I will post mine later, take all the meat off of the chicken and throw all the bones and skin leftovers back into the slow cooker.  Put all the other ingredients in the slow cooker and put on low.  I cooked mine overnight after we ate dinner.  Cook for 8 to 10 hours.  In the morning you strain the stock into a large pot or bowl.  And that is it!  I poured mine into large mouth mason jars.  They hold 3 cups each.

This enhances any soup or dish that calls for stock.  It is so much richer than any store bought brand!

TIPS
*you can freeze these easily in the mason jars.  Just make sure you do not fill them to the top with liquid, leave some room for expanding or else you will have a mess in your freezer.
*you can add salt if you prefer, but I think it is salty enough from the juices of the spiced chicken.

Cheese Tortellini with White Wine Cream Sauce

Ingredients:
Chicken Breast, cooked and cut into strips
Tortellini
4 tablespoons olive oil
4 tablespoons butter
1 small onion, diced
4 garlic cloves
2 T. capers
1/2 c. dry white wine
1 c. chicken stock
2 T. lemon juice
2 T. all purpose flour
1/4 c. heavy cream
2 to 3 cups chopped fresh spinach
salt and pepper to taste

Bring a large pot of water to boil with salt.  Cook tortellini according to package directions.  Usually takes about 12 minutes so it works well to start this first while making the sauce and it should be finished just as you are completing the sauce.

Cook chicken breast in a large pan with olive oil. Once fully cooked remove chicken and set aside.  Melt butter in same pan used to cook chicken and add onions.  Cook until translucent.  Add garlic and capers and cook an additional 2 minutes.  Slowly pour in the white wine and cook until reduced by half.  Add chicken stock and lemon juice.  Whisk in flour until thick.  Slowly pour in heavy cream and continue to whisk until all flour has been incorporated and no longer chunky.  Bring to a low boil.  Add spinach and let it wilt.  At this point I would add salt and pepper and season to your taste.  Cut the already cooked chicken breast into strips, add to sauce.  When your tortellini is cooked drain the water and add the pasta to the sauce.  Serve hot.  Top with freshly grated Romano Cheese.  YUM!

Recipe by: Tracy Lytle 

Lemon Chicken Orzo Soup

I found this recipe on the Good Life Eats blog. Believe it or not, it was a delicious soup to enjoy on a hot summer day. Try it for yourself - I like this one BETTER than the one Panera offers on their menu.

INGREDIENTS:

For The Chicken:
1 lb. chicken - boneless, skinless breasts
1 stalk celery, cut into thirds
half of lemon sliced
handful of fresh parsley
1/4 t. each, salt and pepper
2 bay leaves
3 sprigs thyme
1 cup water
1/2 cup chicken broth (I added more to cover chicken)

For The Soup:
1 onion, dices
2 cloves garlic
1/3 cup white wine
3 carrots, sliced into rounds
6 cups chicken broth
1/2 - 3/4 cup orzo pasta, uncooked
3 egg yolks
2 - 3 T. fresh lemon juice
salt and pepper to taste
2 T. fresh parsley, minced
1 1/4 t. fresh thyme
2 - 3 large handfuls of fresh baby spinach, chopped

DIRECTIONS:

For the chicken:
Combine all the ingredients in a medium pan. Bring to a boil and simmer until chicken is cooked. Remove from heat. Remove chicken to a plate and set aside. Shred with a fork when cool. Toss remaining ingredients. (the original recipe called for using a pressure cooker. See their website for all the directions if you choose to use one.)

For the soup:
Add 1 T. of olive oil in a large dutch oven. Saute the onion over medium-high heat until golden and tender. Add the garlic and saute for 1 minute more.

Add the white wine and cook for 2 minutes. Stir in the broth and carrots. Bring to a boil. Meanwhile, whisk the egg yolks and lemon together. Add 1 cup of hot broth from the dutch oven very slowly to the egg yolk mixture, whisking as you pour. Then, transfer the mixture to the dutch oven, Stir in the orzo and chicken.

Continue cooking over medium-low until the pasta and carrots are tender. Just before serving, season to taste with salt and pepper. Add the thyme, parsley, and spinach. Serve immediately

Serve with hot fresh bread, or a handful of oyster crackers. ENJOY!

posted by Debi Walter

Roasted Lemon Chicken With Greek Yogurt Sauce

I unfortunately did not get a picture before we ate all of this meal.  It was that good.

Roasted Lemon Chicken

1 whole chicken, washed and pat dry

Kosher salt

Fresh cracked pepper

Onion powder

Garlic powder

2 T. Coconut Oil

2 T. Butter 

2 Lemons

• Preheat oven to 450.  
• Melt butter and oil and stir in juice from 1 lemon.
• Wash the chicken and pat dry with paper towels.  Place in a greased. 13x9 pan.
• Pour the oil, butter lemon mixture on chicken and rub in, get it on the inside as well.
• Rub all dry ingredients on chicken.
• Poke holes in remaning lemon and stuff inside the chicken.

The chicken can be put in the fridge at this point until ready to cook, I did it for 4 hours and it could go up to 24 hours.  

•  Place chicken in oven and roast on 450 for 20 minutes.
• Turn down to 400 and roast an additional 40 minutes or until juices run clear.

Greek Yogurt Sauce

Serves 4

Recipe provided by the Greek Gods

Adding Greek yogurt to this dish adds moisture and a tangy burst of flavor, making it the perfect way to spice up a normal chicken dish. Serve with grilled vegetables and tabouleh for a delicious, healthy Greek meal.

Ingredients

1 cup greek yogurt

2 tablespoons lemon zest, finely grated

1 1/2 tablespoons lemon juice (preferably fresh squeeze)

2 tablespoons fresh oregano, finely chopped

2 tablespoons fresh parsley, chopped

2 wholes clove garlic, peeled and diced

1/4 teaspoon salt

1/8 teaspoon pepper, freshly ground

Instructions

Combine yogurt, lemon peel and juice, oregano, parsley, garlic, salt and pepper.

Spoon the Greek Gods Greek Yogurt over the chicken and serve.

Chicken with Apple, Onion and Cider Sauce

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  Cook Time:

  18 min

• Level:

  Easy

• Yield:

  4 servings

Ingredients

• 4 boneless, skinless chicken breasts (about 2 pounds)
• Kosher salt and freshly ground pepper
• All-purpose flour, for dredging
• 2 to 3 tablespoons vegetable oil
• 1 large red onion, cut into large pieces
• 1 sweet cooking apple, cored and cut into large pieces
• 3 tablespoons apple cider vinegar
• 1 1/2 cups low-sodium chicken broth
• 2 tablespoons cold unsalted butter
• 1 handful fresh parsley, roughly chopped

Directions

Preheat the oven to 350 degrees Fahrenheit. Heat a large skillet over medium-high heat. Season the chicken breasts with salt and pepper and dredge in the flour, shaking off the excess. Add 2 tablespoons oil to the pan. Place the chicken in the skillet smooth-side down and cook until golden, about 5 minutes per side. Transfer to a baking dish and bake until cooked through, about 8 minutes.

Meanwhile, add the onion and apple to the skillet, along with 1 tablespoon oil, if the pan is dry, and increase the heat to high. Cook, tossing, until the onion has wilted slightly and the apple is golden brown, about 2 minutes. Add the vinegar and use a wooden spoon to scrape up the browned bits from the pan. Let the mixture boil until the vinegar becomes syrupy, about 1 minute. Add the chicken broth and return to a boil. Cook until the broth reduces by half. Remove from the heat, season with salt and pepper and whisk in the butter.

Remove the chicken from the oven; add any collected juices to the sauce. Divide the chicken among four plates and spoon the apple, onion and pan sauce over each piece. Sprinkle with the parsley.

Recipe by: Food Network

Chicken Salad

4-5 cups chicken, cooked and cubed

1 cup celery

1/2 cup green onions

1 cup silvered almomds

2 cups halfed, green grapes

2/3 cup mayo

1/4 cup half and half

1 t. salt

1/2 t. pepper

2 T. white vinegar

Add celery, onions, almonds and grapes to chicken. In separate bowl, mix remaining ingredients. Toss with chicken mixture. Chill.

Smothered Chicken Breasts

I got this recipe from a friend of a friend, so I don't know where it originated. However, not being a big fan of chicken crockpot recipes - this one is amazing! Each time I make it I remind myself to make it more often. It's worthy of being a regular meal in my opinion. While it was cooking everyone in my family made separate comments saying, "wow, something smells good!"

Rating: 10 stars!!!
Difficulty: Easy
Preparation: 40 minutes, divided
Cooking time: 4 hours

INGREDIENTS:

3 - 4 LBS. boneless, skinless chicken breasts
6 cloves garlic, minced
3 Tablespoons soy sauce (low sodium)
1/4 cup dried chives
4 - 8 ounces mushrooms, sliced (drained if using canned)
2/3 cup water

SAUCE:

4 Tablespoons butter
2 Tablespoons olive oil
6 heaping Tablespoons whole wheat flour
4 cloves garlic, minced
2 cups milk - rice, soy or dairy (I used 1 percent)
1 Tablespoon soy sauce
2 heaping Tablespoons Better Than Bouillon - Chicken flavor

Line crockpot with Reynolds Slow Cooker Liners and add the first six ingredients. Cook on HIGH for 3 hours. In the meantime prepare sauce and pour it over chicken when the 3 hour timer goes off.

To make the sauce:

In a saucepan, melt butter mixed with oil. Add minced garlic and saute briefly. Whisk in flour and cook until smooth and browned. Add milk and cook over medium-high heat, whisking continuously until thick and bubbly. Add broth, salt and pepper if desired, and soy sauce. (Be sure to taste before adding salt - I didn't need to add any)Let cook until thickened, and pour over chicken in crockpot.

Cook chickena nd sauce on HIGH for 1 hour, then check the chicken for doneness. If not cooked through, continue to simmer on LOW until done. Taste sauce and correct seasonings before serving.

TIP: You can use a meat thermometer to be certain that boneless white meat chicken breasts are cooked to an internal temperature of 170 degrees.

The sauce is not super-thick, but rich and creamy. Serve sauce over mashed potatoes or rice and serve with lots of fresh whole grain bread to sop up the sauce! Enjoy!

Posted by Debi

Easy Chicken-Mushroom Quesadillas

I just tried this out tonight and my mom and I loved them! I didn't have any cumin, however, so I can imagine adding it would make it even better.

Difficulty: Easy
Prep Time: 12
Cook Time: 16
Yield: 4 servings

1 tablespoon olive oil

1 large onion, chopped (about 2 cups)

8 ounces white button mushrooms (about 3 cups)

3 cloves garlic, minced

2 cups cooked chopped skinless, boneless chicken breast

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon dried oregano

2 cups baby spinach leaves, sliced into ribbons

1/2 teaspoon salt

1/4 teaspoon fresh ground black pepper

4 (10-inch) flour tortillas

1 cup shredded Mexican or Cheddar cheese

Topping:

1/2 cup salsa

1/4 sour cream

Heat the oil in a large skillet over a medium heat. Add the onions and mushrooms and cook until the mushroom water is evaporated and they begin to brown, 5 to 7 minutes. Add the garlic and cook for 1 minute more. Add chicken, cumin, chili powder and oregano and stir until all spices are incorporated. Add spinach, salt and pepper and cook until spinach is wilted, about 2 minutes.

Lay 1 tortilla on a flat work surface and sprinkle with 1/4 cup shredded cheese. Spoon 1/4 chicken and vegetable mixture on top of cheese, then top with an additional 1/4 cup cheese. Top with another flour tortilla. Heat a large nonstick skillet with cooking spray over medium heat. Carefully place 1 quesadilla in a pan and cook a few minutes. Using a large spatula, flip the quesadilla and cook a few more minutes (just like grill cheese sandwiches :)

Chunky Chicken Chili

I found this recipe in the Orlando Sentinel a few weeks ago and decided to make it because I had most of the things already on hand. It turned out amazing! Below the recipe are my substitutions.

Level of Difficulty : Easy
Servings: 8 (but it made way more than that!)
Stars: 5!

2 pounds trimmed boneless, skinless chicken thighs
2 (14 1/2-ounce) cans undrained diced tomatoes with jalapeno peppers
8 ounce can no-salt-added or regular tomato sauce
1.25-ounce envelope 30 percent-less-salt chili seasoning mix
2 (15 ounce) cans rinsed corn
15-ounce can of rinsed black beans
Fat free sour cream
Chopped Fresh Cilantro

Place chicken in a 4-quart or larger slow cooker.
Mix tomatoes, tomato sauce and chili seasoning; pour on chicken. Cover and cook on low 7-8 hours or until chicken is no longer pink.
Stir to break up chicken. Stir in corn and beans. Cover; cook on low 15 minutes. Garnish with sour cream and cilantro.

I didn't have boneless chicken thighs so I took the skin off of the chicken leg quarters from Publix and placed those in the crock pot. After the cooking time I just pulled the chicken out and removed the chicken off the bone. It fell right off. I served the chili over rice with a sprinkling of shredded cheese and a little dollop of sour cream. I did not use fat free sour cream. :)

Crunchy Asian Salad

Serves: 6 to 8
Prep Time: 30 min.
Cook Time: 10 min.

Difficulty: Easy

Dressing:

1/3 C. Canola Oil

1/4 C. Rice Vinegar

3 T. Sesame Oil

3 T. Sugar

2 T. Creamy All Natural Peanut Butter

3/4 t. Kosher Salt

1/2 t. Freshly Ground Pepper

Mix all ingredients in container with tight lid.  Shake until peanut butter and sugar dissolve.

Salad:

1 (3oz) pkg. Ramen Noodle Soup

3 Boneless skinless chicken breast, grilled and chopped

1 bag coleslaw mix, shredded cabbage and carrots

1 C. Carrots, matchstick cut

1/2 C. Crushed honey roast peanuts (almonds could be a substitute)

1 Med. Red bell pepper, chopped

1 Med. Orange bell pepper, chopped

2 Oranges, seedless, chopped in big chunks

2 C. Fresh spinach, chopped

Crush noodle in bag before opening.  Pull out seasoning mix and discard.  Combine all ingredients except oranges.  Mix well with dressing.  Top with orange chunks.  Serve immediately to avoid noodles losing their crunchiness.  This is still good the next day, it just won't be crunchy.

Provolone & pancetta stuffed chicken breasts

1 tsp plus 1 1/2 cups olive oil (I did not use this much!)
6 oz pancetta, cut into 1/4" dice
2 garlic cloves, minced
5 boneless chicken breast halves
salt and ground pepper, to taste
3 oz aged provolone, grated
1 cup all purpose flour
4 egg whites, lightly beaten
3 1/2 cups of toasted bread crumbs

in a fry pan over medium-high heat, warm 1 tsp oil. Cook pancetta until crispy. Add garlic; cook 30 seconds. Drain on paper towels. Transfer pancetta mixture to small bowl, stir in sage.
Create a pocket in each chicken breast. Season with salt and pepper, and stuff each chicken breast with the 2 Tbs of grated provolone and 1 Tbs of pancetta mixture. Set chicken on wire rack and freeze 5 minutes.
Put flour, egg whites and bread crumbs in separate breading pans. Dredge chicken in flour, then dip into egg whites and coat evenly with bread crumbs, pressing so that they adhere. Set chicken on wire rack and refigerate 15 minutes.
In wide, shallow pan over high heat, heat remaining oil. Fry chicken in catches, 5-6 minutes. Turn chicken; reduce to medium heat. Cook until chicken is cooked through or 7-8 minutes. Drain on paper towels.
Serve with cranberry citrus salad.

Buffalo Chicken Dip

Ingredients


8 oz. pkg. cream cheese
1/2 cup blue cheese or ranch salad dressing
1/2 cup FRANK'S® REDHOT® Original Cayenne Pepper Sauce or FRANK'S® REDHOT® Buffalo Wing Sauce
1/2 cup crumbled blue cheese or shredded mozzarella cheese
2 cups shredded cooked chicken


DIRECTIONS:

1. HEAT oven to 350°F. Place cream cheese into deep dish 9-inch pie plate. Microwave 1 min. to soften.
2. WHISK in salad dressing, Frank's RedHot Sauce and cheese until smooth. Stir in chicken.
3. BAKE 20 min. or until mixture is heated through; stir. Garnish as desired. Serve with crackers or vegetables.

Servings: 3 cups dip | Prep Time: 5 min. | Cook Time: 20 min. |


Tip: For a party buffet table, keep this dip hot in a small crock pot or fondue pot.
Tailgating Tip: Prepare dip ahead and place in heavy disposable foil pan. Place pan on grill and heat dip until hot and bubbly.

*This recipe is from Franks Red Hot Sauce

*My family loves this dip! They give it 5 stars!

Taco Soup

Taco Soup
2 large cans of diced tomatoes
2 small cans of navy beans (can substitute any kind of beans within the same calories)
2 small cans black beans
2 cans of corn
2 packages of dry Hidden Valley Ranch Dressing
2 packages of taco seasoning
2 cups of water

You can add meat of your liking to this. Chicken is great or hamburger too! I used 4 boneless skinless chicken breasts and cubed it up. (I boiled it)
Mix above ingredients together. You can store in a bowl in your refrigerator or you can measure out 1 cup servings and place them in your freezer.
Heat to serve.

Without meat this is 1 point for a 1 cup serving.

This makes a big pot of soup. If you want less, just half the recipe.

Shelly's Chicken with Mushrooms

Shelly’s Chicken with Mushrooms

This recipe is for 4 servings.

2 ½ cups fresh sliced mushrooms
4 skinless, boneless chicken breasts
2 eggs, beaten
1 cup Italian seasoned bread crumbs
2 T. butter
6 ounces mozzarella cheese, sliced
¾ cup chicken broth
2 cups cooked rice (or noodles)

1. Preheat oven to 350 degrees.
2. Place half of the mushrooms in a 13x9 inch pan. Dip chicken into beaten eggs and roll in bread crumbs.
3. In skillet, melt butter over medium heat. Brown both sides of chicken in skillet. Place chicken on top of mushrooms, arrange remaining mushrooms on chicken, and top with mozzarella cheese. Add chicken broth to pan.
4. Bake at 350 degrees for 30 to 35 minutes. Serve chicken over hot cooked rice or noodles.

Cheesy Chicken Burritos

Cheesy Chicken Burritos
This recipe is so delicious! It makes ALOT (double batch) so it is great for hospitality. If it is just for your family just cut the recipe in half. Or you could make them and freeze them for another night! This is one of my favorite recipes. YUM!
Ingredients:
8 cups cooked, cut up chicken
2 16 oz. packages of colby-jack shredded cheese
20-24 flour tortillas
2 4 oz. cans of green chilies
8 T. diced onion
salt to taste
16 oz. sour cream
4 cans cream of chicken soup
1 1/2 cups milk
Directions:
Preheat oven to 350* F
Combine chicken, 16 oz. cheese, green chilies, onion, salt, sour cream and two cans of soup.
Warm tortillas and fill with 1/3 - 1/2 cup of mixture, roll and place seam side down in 9x13 pan. (the whole recipe will require 2 pans)
Mix remaining 2 cans of soup with milk and pour over roll ups. (If you feel you need more soup mixture, you can add another can with 3/4 cup milk)
Bake covered for 30 minutes. Remove cover and sprinkle with remaining cheese. Return to oven for 10 minutes or until cheese is melted.
These freeze well. To do so just freeze roll ups and then add soup topping and cheese topping when ready to eat.

Chicken Enchiladas

Chicken Enchiladas
You can layer this instead of rolling it, similar to the burrito casserole below.
20 large gluten-free tortillas (I bake about 8 enchiladas and freeze the rest)
chicken mixture:
breast meat from one roasted chicken, or two large chicken breasts
1 large onion
4 c spinach, chopped
Yogurt mixture:
32 oz whole milk plain yogurt (or use sour cream)
2 c salsa (your heat preference)
dash pepper
dash salt
1 1/2 tsp chili powder (more or less, to taste)
20 + oz shredded cheddar or Monterey Jack
Tomato Sauce Topping:
8 oz tomato sauce
8 oz salsa
1 1/2 tsp chili powder
dash salt
Spread the chicken mixture (make sure you divide it up into about 20 portions) on the tortillas; spoon some yogurt sauce over the chicken; sprinkle on some cheese (or you can cut the cheese into 1 oz slices and lay it on top); roll up and put in baking dish; pour sauce over top and sprinkle on more cheese. Bake at 375 degrees for 30 minutes
You can also freeze these individually (without sauce on top) on a cookie sheet. Then wrap them individually and put in a freezer bag. Thaw, top and bake.

Honey Ginger Teriyaki Sauce

This can be used to marinate meat, chicken or pork would be best.  I used it with chicken and then drizzled the leftovers onto rice.  It was great!  We gave it 4 stars, yup that's right, not a 5 star rating.  The reason being, it just simply wasn't lick-your-plate amazing, but it was good.  =) It is so easy I would make it again.  

Difficulty: Easy

Prep: less than 5 minutes

Cook: 5 minutes

Inactive Prep: 30 minutes

Serving: 6 or more, depends on how generous you are.

Honey Ginger Teriyaki Sauce:

1 c. chicken broth

1-inch ginger root, peeled and chopped

1/4 c. honey

1/2 c. teriyaki sauce

1 T. sesame oil

Bring chicken broth and ginger to a boil.  Stir in honey.  When honey has dissolved into broth, add teriyaki sauce and sesame oil.  Reduce heat and simmer until ready to use.  Marinate favorite meat for at least 30 minutes.

Recipe by: Giada De Laurentiis, Food Network

Chicken And Sour Cream Burritos

If you come to my house for dinner one night, expect to have these burritos served with spanish rice and refried beans..YUM. Anyone who has ever tried them just loves 'em. The recipe looks long but is very simple. Also, you will definitely want to do step 5...the topping is what really makes the dish.

My family has given it 5 stars.

Difficulty: Easy
Prep Time: 20
Cook Time: 20
Yield: 10 servings (1 burrito each)

Chicken Filling:
3 cups cooked, shredded, boneless, skinless chicken breast
1/2 cup cooked chopped onion
1-1/4-ounce package taco seasoning

Sauce:
10-3/4-oz. can cream of chicken soup
1 cup nonfat sour cream
4-ounce can chopped green chilies


Enchiladas:
10 large flour tortillas
1 cup shredded mozzarella cheese

Topping:
1 cup shredded mozzarella cheese
2 cups shredded lettuce
1/2 cup chopped tomato
1/4 cup chopped red onion

1. In a large skillet, combine chicken, onion, and taco seasoning mix. Add water according to package directions, and simmer according to directions on taco seasoning packet.

2. Preheat oven to 350. In a medium bowl, stir together all ingredients for sauce. Place 1/3 of sauce mixture in bottom of 13" x 9" pan; set aside.

3. Assemble burritos by dividing chicken mixture and 1 cup mozzarella cheese evenly among tortillas; roll tortillas, and place on sauce in pan.

4. Pour remaining sauce mixture over burritos. Top with 1 cup mozzarella cheese. Bake for 20 minutes or until heated through. If made ahead and refrigerated, bake an additional 10 minutes.

5. Combine lettuce, tomato and onion. Place on top of burritos.

Recipe from: Around the World Meals in Minutes