Pinterest - White Chicken Enchiladas

I have not posted in a long time - life has been very busy as I have been working full-time and still taking a few college classes.
Well I took pictures of this when I made it a while back, but now they have disappeared.  So 'll just post the picture from the site I found it on. Joyful Momma's Kitchen - White Chicken Enchiladas

and yes I originally found it on Pinterest.  I really liked this recipe and much less messy than the ones I usually make.  I'm always worried that they will be dry, so I dip the tortillas in the sauce and then insert insides and roll enchiladas up, but I did these exactly as described and loved them.  Be sure and shred your chicken in your KitchenAid, it's the only way to go.

Chicken enchiladas with green chili sour cream sauce

*These are seriously so so good*

10 soft taco shells

2 cups cooked, shredded chicken

2 cups shredded Monterey Jack cheese

3 Tbsp. butter

3 Tbsp. flour

2 cups chicken broth

1 cup sour cream

1 (4 oz) can diced green chillies

1.  Preheat oven to 350 degrees.  Grease a 9x13 pan

2. Mix chicken and 1 cup cheese.  Roll up in tortillas and place in pan.

3. In a sauce pan, melt butter, stir in flour and cook 1 minute.  Add broth and whisk until smooth.  Heat over medium heat until thick and bubbly.  

4. Stir in sour cream and chilies.  Do not bring to boil, you don't want curdled sour cream.

5. Pour over enchiladas and top with remaining cheese.

6. Bake 22 min and then under high broil for 3 min to brown the cheese.

Pinterest: Outback Steakhouse Alice Springs Chicken

Disclaimer: I have never tried this at Outback, so I cannot give you an accurate comparison to their chicken. What I can tell you is, this recipe is delicious, and you should try it! Like TONIGHT!

The recipe is actually fairly simple. From start to finish it will take you about an hour, but you are only working for about the 30 minutes. My 3 year old even ate a few bites of this chicken! (And that is really saying something.)

Start by pounding out your chicken breasts to 1/2 inch thickness. Be sure to trim off any fat. Then rub the chicken with seasoning salt and refrigerate for 30 minutes.

(sorry, if you are grossed out by pictures of raw meat)

While your chicken is refrigerating, fry up your bacon. Yes I do have extra pieces of bacon in my pan. I made them for that 3 year old, cause you know, it is one of the few foods he eats without forcing him. Yup, Bacon, he loves it.

Once your bacon is cooked, remove from the pan and set aside to cool. Now, don't be scared here, add your chicken right into that hot bacon grease. Cook 3-5 minutes on each side until browned. This will give your delicious, moist chicken. Totally worth it!

Make up our honey mustard recipe. I add more mayonnaise because I read a comment from someone who used to work at Outback and he said it is mostly mayo. So I at least double it. I usually do about two large, heaping spoonfuls. I also used course ground honey mustard instead of regular because I feel it has stronger flavor. The same guy who commented on the mayo also said that they use grey poupon. But hey, use what you have!

Place your chicken in a 9x13 pan. I line mine with foil for easier clean up. Spread some honey mustard over each chicken breast. I did about 3 spoonfuls each. Then top with mushrooms, if you like. And lastly crumble bacon over the top.

Place in the oven to bake at 350 for 30 minutes. During the last 10 minutes sprinkle the cheese over the top. When you are done, you will have this. Seriously, looks DELICIOUS. Drizzle some of the left over honey mustard over the top and serve. It think this would be great with a great vegetable and some mashed potatoes. I LOVE red potatoes with just milk, butter, salt, and pepper. I even leave the skins on. They are so flavorful no gravy is needed. I hope you enjoy this recipe as much as my family and I do!

Outback's Alice Springs Chicken
from: Fabulously Creative
Serves: 4

4 boneless skinless chicken breasts, pounded to 1/2 inch thickness

Seasoning Salt

6 bacon slices

1/4 cup regular mustard (I used course ground honey mustard)

1/3 cup honey

2 Tbsp. Mayonnaise (I doubled the mayo)

2 teaspoons dried onion flakes

1 cup sliced fresh mushroom

2 cup shredded Colby/Jack cheese

First, Sprinkle and rub the chicken breasts with seasoning salt.  Cover and refrigerate for 30 minutes.

While the chicken is in the refrigerator, cook bacon in a large skillet until crisp.  Remove bacon and set aside.  ***Do not discard grease.***

Saute chicken in the bacon grease for 3 to 5 minutes per side, or until browned.  Place chicken in a 9" × 13" casserole dish or pan.

To make the Honey Mustard:  In a small bowl, mix the mustard, honey, mayonnaise and dried onion flakes.  

Spread some of the Honey Mustard over each piece of chicken, then layer with mushrooms, crumbled bacon.

Bake in a 350° oven for 30 minutes, add cheese for the last 10 minutes of cooking.

Serve with the left over Honey Mustard Sauce that you made.

Pinterest: Chicken Broccoli Supreme

I found this recipe on Pinterest via Just Get Off Your Butt and Bake. She has some great recipes, with lots of inspiration, so go check it out. I was interested in trying this recipe because it doesn't use any mayonnaise or cream of chicken soup. Unlike our families version of this recipe called Chicken Divan, this is a staple in our home and a fairly simple casserole. When my brother returned home from his mission, Chicken Divan was his meal of choice. Too funny. I will have to post our Chicken Divan recipe later.

So this recipe is quite similar in that you have your veggie, chicken, sauce, cheese and crumb topping. I liked this recipe because I felt like it was a little healthier for our family without all the fat or mayo and cream of chicken soup. My husband liked it, but I think he still prefers Chicken Divan so see what you think. I know there are a lot of people out there who HATE using cream of anything soups, so this is a great alternative for you. I definitely suggest that you give it a try!

Make your sauce using butter, cornstarch and water, chicken broth, milk, salt and pepper and cheese. Sounds like a good sauce to me!

Once your chicken is cooked cut it up. How do you like to cook your chicken. I boiled my chicken for a long time, because I could just throw the frozen chicken breasts in and I didn't have to wait to thaw it. But I have learned that chicken just doesn't taste great that way. Thaw your chicken breasts in a Ziploc bag in cold water for a few hours. Then rinse them, and place on a foil-lined baking sheet. Spread some olive oil, salt and pepper on them and bake at 350 for about 25-30 min. or until juices run clear. It adds great flavor for chicken in a casserole.

I used frozen broccoli and just steamed it for a few minutes and then I layered the broccoli and chicken in the pan. Add the sauce and the rest of the cheese over the top. Then finish it off with your Ritz, poppy seed and butter mixture. Bake at 350 for 30 min. I actually only made half a batch of this recipe and it could easily feed 4 maybe even 6.

FRENCH CHICKEN BROCCOLI SUPREME

Servings: 8-10

Ingredients:

1 – lb. fresh broccoli Break in pieces, and steam for 2 minutes.
3 cups cooked chicken breasts – Break up in small pieces
3 cups Grated Cheddar Cheese divided
2 tubes Ritz Crackers
1 stick melted butter
1 tablespoon poppy seeds

 

SAUCE:
1/3 C. Butter melted
1/4 C. Cornstarch, dissolved in 1/2 C. COLD Water
1/3 C. Chicken Broth
1/4 tsp. Salt
1/4 tsp Pepper
2 Cups Milk
1 1/2 cups of the above Cheddar Cheese

Directions:

In greased 13×9 pan, layer the broccoli and chicken, then set aside. In saucepan over medium heat, combine the melted butter, cornstarch dissolved in water, chicken broth, seasonings, and milk. Stir well, and continue stirring until sauce has thickened. Turn heat down to low, and add 1- 1/2 cups grated cheddar cheese. Stir until melted. Pour over the chicken and broccoli. Top with 1- 1/2 cups grated cheddar cheese.
Melt the butter, and add the poppy seeds, and stir well. Crush Ritz crackers in large zip-lock bag with a rolling pin. Don’t crush too small. Add crumbs to the melted butter. Sprinkle crumbs over the top of the grated cheese.
Bake uncovered at 350 degrees for about 30 minutes, or until hot & bubbly.

Eat and enjoy!

Recipe from Just Get Off Your Butt and Bake

Slow Cooker Chicken Pot Pie

This recipe comes from my Young Women's President back in high school who did a dinner exchange each week with my family and few other families. This was one of the meals that she would bring. It is a great Sunday meal at our house because I can put it in the crock pot before church and finish it up as soon as we get home. The use of toasted english muffins for the crust make it probably the easiest chicken pot pie ever! No stress about rolling out the crust and all that other stuff, just ladle your chicken mixture over your english muffin and start eating!

Really, this is one of my husband's favorite meals! And although he will eat pretty much anything, there are few things that he actually will ask for and this is one of them. And it really makes a lot. I usually invite people over for dinner when I make it and I don't even have to double recipe. Plus it reheats well, you just reheat the chicken mixture in the microwave, toast an english muffin while you are waiting and you are done.

Slow Cooker Chicken Pot Pie
Servings: 6-8

4 Chicken Breasts             Diced potatoes
diced carrots                      1/2 - 1 tsp garlic salt
black pepper                     salt
onion                                2 cans cream of chicken soup
frozen peas                       chicken broth or milk
english muffins

Fill cooker 2/3 full of cut up vegetables  Lay chicken breasts on top.  Sprinkle with garlic salt, salt, pepper, and onion.  pour on 2 cans of cream of chicken soup.  Cook 4 –5 hours on high.  Stir together and shred meat.  Add frozen peas and thin with broth or milk as desired.  Heat another 20-30 minutes.  Serve over toasted english muffins.

I have always thinned with milk as I like it creamy, but I am sure that it would be great thinned with chicken broth as well. I hope you get a chance to try this recipe let me know how it turns out!

Our Best Bites Baked Creamy Chicken Taquitos

Here at Tried & True, we are HUGE fans of Kate and Sara over at Our Best Bites. They have amazing recipes! If you have never visited their site, it is a great for recipe ideas, or if you have always been a little cautious about trying new recipes OBB is a great place to start. My mom and I both have their cookbook and have used many recipes out of it. These Creamy Chicken Taquitos really are a great recipe and fairly simple to make. Plus, they are baked instead of fried, cutting down of so many calories!

Have you heard about the trick of putting your cooked chicken into a KitchenAid with the paddle attachment to get perfectly shredded chicken? It is all over pinterest. I have done this so many times since I saw the idea! The biggest time saver! And can I say cleaner. You don't have to wait for the chicken to cool down to use your hands and you don't have to try and pull it apart with two forks. Just toss it in the KitchenAid while it is still hot, turn it on, and within a minute or two your chicken is perfectly shredded.

Anyway, these are a great meal in our family with just three of us we can eat them for dinner and then hubby and I have them for lunch the next day as well. Definitely worth trying!

Baked Creamy Chicken Taquitos
From Our Best Bites
Serving: 12-16 taquitos

1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic, or garlic powder
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken
1 C grated pepperjack cheese

small flour or corn tortillas
kosher salt
cooking spray

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

You can prepare up to this step ahead of time. Just keep the mixture in the fridge.

Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.

Then roll it up as tight as you can.

Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

Dip 'em in salsa, sour cream, guacamole, or Sara suggests this dressing.

Mandarin Chicken

  This is one of our favorite recipes.  I adapted it from Panda Express' Mandarin Chicken Recipe found Top Secret Recipes many years ago (I like my version better).

 Part of the reason we love it is it's so easy to make.  Just throw everything in the Crock Pot let it cook, add some rice and you're ready to go.  Even my teenage boys can make this.

















This is the kind of garlic and ginger I use.  I buy it at the grocery store or Walmart and it lasts in the fridge for many months.  We make this recipe at least once a month.  The recipe calls for Chicken Thighs and these taste much better than chicken breasts.  They handle the long term cooking better and stay moist.  I buy them at Costco in the large bags and keep them on hand.

I cooked this recipe while I was at work which is why it is a little dark.  I like it better when it's cooked on high for 3-4 hours.  This is a no-fail recipe - try it - it is definitely a family pleaser recipe.

MANDARIN CHICKEN (PANDA EXPRESS)

1 1/3 cup sugar

1/2 cup soy sauce

2 Tbl. Lemon juice

2 tsp. Vegetable oil

2 tsp. Minced fresh garlic

1 tsp. Minced fresh ginger

1/2 cup water

4 Tbl. Cornstarch

6 skinless chicken thigh fillets

• Put chicken thighs in crockpot, pour other ingredients on top, except water and constarch.  Mix water and cornstarch in bowl and add to mixture, stirring to combine.
• Cook on high 3-4 hours or low about 6 hours.
• Cook rice and serve over rice.

Sticky Fingers

 

Seriously if you haven't tried making these yet - YOU MUST!  This is one of the easiest, best recipes out there.  And if you don't live close to a Wingers Restaurant these are a perfect replacement.  We love to eat them with Ranch Dressing.  You can also add a little of the sauce to some Ranch Dressing and dip some popcorn in it for some just like Wingers at home.

 

 

Sticky Fingers “Mock Wingers”

Bake Breaded Chicken Fingers about 6-8 pieces as instructed on package.  We usually double the sauce to cover more.

For the sauce (this covers about 6-8 sticky fingers):
3 Tbsp. Franks Hot Sauce (It has to be Franks Hot Sauce-any flavor works!!)
3/4 c. brown sugar
3 Tbsp. water

Heat up sauce, brown sugar and water in a saucepan until all the sugar dissolves.  Let it come to a boil until it thickens a little – about 3-5 minutes.  Pour over cooked breaded chicken (any kind will work, strips, filets, etc).  You can also dip each piece into the sauce individually. 

Seriously, this tastes exactly like the real thing!