Spicy Avocado Chicken Enchiladas

Recipe Note: To make these as Spicy as their name, leave in the seeds in the Serrano Pepper and use a "medium" Salsa Verde. For those without the love of heat, seed the Serrano Pepper and use a "mild" Salsa Verde.

for the sauce:
1 tablespoon butter
1 Serrano pepper, minced
2 garlic cloves, minced
1 tbsp flour
1 cup chicken stock
1 tsp cumin
1/4 tsp salt
1/4 tsp fresh ground pepper
1/4 cup chopped cilantro
1 cup medium salsa verde
1/2 cup fat free sour cream

for the enchiladas:
3 cups chopped cooked chicken breasts (about 4 breasts)
8 oz Cabot Monterrey Jack Cheese, shredded & divided
1 small yellow onion, chopped
3 avocados, peeled and chopped
8-10 flour tortillas

Preheat oven to 375°F.

In a medium sauce pan, melt butter over medium-high heat. Saute serrano pepper and garlic, for 1 minute. Stir in flour, constantly stirring, and cook for 2 minutes. Whisk in the chicken broth, cumin, salt and pepper and bring to a low boil. Once boiling, whisk in the sour cream, salsa verde and cilantro. Remove from heat.

Spray/grease a 9×13 baking dish. Add 3/4 cup sauce to the bottom of the pan. Add chicken, Cabot Monterrey Jack Cheese, onion and avocado to the center of each tortilla and roll, placing seam-side down in the dish. Pour the remaining sauce over the enchiladas. Top with leftover cheese and bake for 15-20 minutes or until bubbling. Serve immediately.

Via: http://www.thenovicechefblog.com/2012/05/spicy-avocado-chicken-enchiladas-giveaway/

Three-Cheese Chicken Penne Pasta Bake

1-1/2

cups  multi-grain penne pasta, uncooked

1

pkg.  (9 oz.) fresh spinach leaves

1

lb.  boneless skinless chicken breasts, cut into bite-size pieces

1

tsp.  dried basil leaves

1

can  (14-1/2 oz.) diced tomatoes, drained

1

jar  (14 oz.) spaghetti sauce

2

oz.  (1/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed

1

cup  KRAFT 2% Milk Shredded Mozzarella Cheese, divided

2

Tbsp.  KRAFT Grated Parmesan Cheese

HEAT oven to 375ºF.

COOK pasta in large saucepan as directed on package, omitting salt and adding spinach to the boiling water for the last minute.

MEANWHILE, cook and stir chicken and basil in large nonstick skillet sprayed with cooking spray on medium-high heat 3 min. Stir in tomatoes and spaghetti sauce; bring to boil. Simmer on low heat 3 min. or until chicken is done, stirring occasonally. Stir in Neufchatel.

DRAIN pasta mixture; return to pan. Stir in chicken mixture and 1/2 cup mozzarella; pour into 2-qt. casserole sprayed with cooking spray.

BAKE 20 min. or until heated through; top with remaining cheeses. Bake 3 min. or until mozzarella is melted.

NOTE

If watching sodium, prepare using no-salt-added diced tomatoes and lower-sodium spaghetti sauce.

SUBSTITUTE

Substitute an 8-inch square baking dish for the 2-qt. casserole.

*I typically double the recipe and use a 9x13 dish.

Adapted from:  http://www.kraftrecipes.com/recipes/three-cheese-chicken-penne-pasta-bake-111666.aspx

Oven-Fried Chicken Chimichangas

Oven-Fried Chimichangas

2/3 cup chunky salsa

1 teaspoon ground cumin

1/2 teaspoon dried oregano leaves, crushed

1 1/2 cups chopped or shredded cooked chicken

1 cup shredded Cheddar cheese (about 4 ounces)

2 green onions, chopped (about 1/4 cup)

6 (8-inch) flour tortillas

2 tablespoons butter, melted

Fresh cilantro leaves

Stir the chunky salsa, cumin, oregano, chicken, cheese and onions in a medium bowl. Place about 1/2 cup of the chicken mixture in the center of each tortilla. Fold the opposite sides over the filling. Roll the tortillas up from the bottom and place them seam-side down on a baking sheet. Brush the tortilla rolls with butter. Bake at 400°F. for 25 minutes or until they're golden brown. Serve with additional salsa . Garnish with cilantro.

*I like to serve these with queso on top.

Adapted from http://www.campbellskitchen.com/recipes/oven-fried-chicken-chimichangas-24792

Crock Pot Creamy Mexican Chicken (Aka Fiesta Chicken)

Crock Pot Creamy Mexican Chicken (Aka Fiesta Chicken)

5 chicken breasts (I use the family size package of 5 that I store in the freezer)
1 (15 1/2 ounce) can black beans, drained
1 cup frozen corn
6 ounces black olives, drained (sliced black olives)
1/2 onion, chopped
1/2 red bell pepper, chopped
1 (15 ounce) jar salsa, medium
1 (8 ounce) package cream cheese
1 -2 tablespoon taco seasoning (I use Taco Bell or Lawry's Taco Seasoning)


Directions:

1. Add all ingredients to crock pot EXCEPT cream cheese & yes, you can add the chicken breasts frozen.
2. Cook on high for 4-6 hours or low for 8 hours.
3. Add the package of cream cheese (whole) to top of cooking chicken mixture for last 30 minute of cooking.
4. Serve over cooked rice or egg noodles with a dollup of sour cream & sprinkles of shredded cheddar if desired.

Via: http://www.food.com/recipe/crock-pot-creamy-mexican-chicken-aka-fiesta-chicken-299527

Hamburger Pot Pie (Pete's Favorite!)

This requires a pastry crust with onion salt and filling

Pastry Crust w/ Salt
    2 cups flour
    3/4 cup Crisco
    1 tsp onion salt
    1/4 cup cold water

Cut Crisco into flour until it resembles fine bread crumbs. Add onion salt to water. Pour water mixture into flour. Mix until pastry dough is slightly moist and holds shape (If needed, add more water a Tablespoon at a time.) Divide into 2 balls. Roll out for double pie crust in 9" pie pan.

Filling
    1 lb Hamburger
    1/2 c chopped onion
    1 can green beans, drained
    1 t salt
    1 T sugar
    1/4 t pepper
    1/8 t oregano
    1 can tomato soup

Brown hamburger. Combine all ingredients in a bowl, mix. Pour into pie crust. Cover with top crust. Make a pretty edge, and decorate using left over crust.
Place in preheated 400* oven for 25-30 mins, or until crust is golden.


~Pete's mom's recipe