Chicken Enchiladas

(serves 8)
3-4 Chicken breasts
1 package Taco Seasoning (¼ cup water)
1 small container of Sour Cream
1 can of cream of chicken soup
1 small (4oz) can of Green Chilis
2 cups shredded Mexican or Cheddar cheese
8 tortillas
1. EITHER Boil and shred chicken, add taco seasoning and ¼ cup water, reduce heat to low and simmer. OR Place chicken, and taco seasoning (no water) in a crockpot and cook on low 6-8 hours or high 3-4 hours.
2. When chicken is ready, get out the rest of the ingredients. Combine sour cream, cream of chicken soup, and green chilis in a saucepan and heat until warmed through.
3. Spray a 9x13 inch pan with Pam, place ½ cup sauce in bottom of pan.
4. Put chicken and cheese in center of tortilla and roll up like a burrito, place in pan, repeat until tortillas and chicken are gone.
5. Cover enchiladas with the rest of the sauce and cheese.
6. Bake in an oven at 350 F for about 30 minutes, until sauce is bubbly.
****This recipe can be put in several foil pans (if you won’t eat 8 enchiladas) and frozen for later use, just thaw and cook until heated through and sauce is bubbly.*****

Chicken and Corn soup

My mom makes an AWESOME Chicken and Corn chowder that my kiddos love.  But I’m trying to be healthier so I just can’t have cream and mashed potatoes in my soup(sorry mom) !  So this is what I came up with – its easy peasy and very yummy!!!

Ingredients:
4 Tbl butter
1/2 onion, chopped (or ground to a paste so your kids don’t complain that there’s onion in the soup!!!) hehehe
1 can corn kernels with juice
1 can creamed corn
6 cubes of chicken bouillon
4 cups of water
5 pieces of bacon (I used turkey bacon) cooked and crumbled
2 cups of cooked, chopped chicken ( I used a breast and thigh from a leftover rotisserie chicken)
salt to taste
Directions:
1.  Melt the butter in a dutch oven, add chopped onions and cook until translucent.
2.  Add both cans of corn with all the juice.  Dissolve 6 cubes of bouillon into 4 cups of hot water.  Add to soup.
3.  Add crumbled bacon and chicken.  Simmer until warmed through.  Salt to taste. Serves about 6

Chicken Cordon Bleu

My Husband said I needed another recipe – so here you go!
Chicken Cordon Bleu (serves 4)
Ingredients:
4 boneless, skinless chicken breasts
¾ cup of Italian bread crumbs
4 slices of deli ham
6 slices of swiss cheese
Directions:
1. Preheat oven to 400°F. Spray an 8x8 baking dish with Pam.
2. Place one chicken breast in a plastic bag and pound with a rolling pin until ½ inch thick. Do not seal the bag, it will burst, just hold the end closed.
3. Spread bread crumbs out on a large plate. Place chicken breast on top of bread crumbs and press. Flip over, and press into bread crumbs again.  Now layer one slice of ham and one slice of swiss cheese on top of chicken.
4. Roll up and place seam side down in the pan. Top with ½ slice of cheese.
5. Repeat steps 2-4 with remaining chicken breasts
6. Place in preheated oven and bake for 20-25 minutes, or until chicken is cooked through