Cheese & Chicken Enchiladas

1/2 of deli rotisserie chicken (about 1 1/4 pounds)
1 package (8 ounces) shredded Mexican cheese blend
1 cup shredded cheddar cheese (4 ounces)
1 package (1 pound) frozen sweet pepper strips, thawed
1/2 teaspoon chili powder
1/4 teasoon salt
1/8 teaspoon ground cumin
1 package (about 9.5 ounces) 12 corn tortllas (6 inch)
1 can (19 ounces) enchilada sauce
3/4 cup fat-free half-and-half

1. Heat oven to 350.
2. Separate the chicken meat from the skin and bones; discard the skin and bones. You should have a total of about 2 cups of chicken meat. Place in a large bowl.
3. Add half of the shredded Mexican cheese blend, all of the shredded cheddar cheese, 2 cups of the thawed pepper strips (you should have about 1/2 cup of pepper strips remaining), the chile powder, salt and cumin to the chicken meat in the bowl; toss to combine all the ingredients thoroughly.
4. Wrap the corn tortillas in damp paper toweling. Place in a microwave oven and microwave on HIGH powder for 2 minutes or until the tortillas are warmed through and flexible. Or wrap the tortillas in aluminum foil. Then heat in a 350 oven for 10 minutes or until the tortillas are warmed through and flexible.
5. Whisk together enchilada sauce and half-and-half in small bowl. Spread 1/2 cup evenly over the bottom of a 13 x 9 x 2-inch baking dish (photo 1, below).
6. Dip one side of tortilla in remaining enchilada sauce mixture in bowl (photo 2, below). Spoon 1/4 cup of chicken mixture across the center of the tortilla (photo 3, below). Roll up the tortilla to enclose the filling. Place the tortilla, seam side down, in the baking dish (photo 4, below). Continue with remaining tortillas and filling. Place next to each other in the baking dish. Pour the remaining enchilada sauce mixture over the echiladas in the baking dish.
7. Chop the remaining 1/2 cup of the bell pepper strips. Sprinkle the remaining 1 cup shredded Mexican cheese blend over the enchiladas in the baking dish. Top with the bell pepper pieces. Cover the baking dish with aluminum foil.
8. Bake the enchiladas in the 375 oven for 15 minutes. Remove the aluminum foil. Bake the casserole, uncovered, for 10 minutes or until the sauce is bubbly and the cheese on top is melted.

Makes: 6 servings
Prep: 25 minutes.
Bake: At 350 for 25 minutes.

570 calories, 35 g fat (19 g saturated), 33 g protein, 33 g carbohydrate, 5 g fiber, 734 mg sodium, 131 mg cholesterol


8 cooked chicken breasts, bone & skin
8 slices baked ham
8 slices bacon
1 can cream of chicken soup
1 can sliced water chestnuts
1 (4oz.) can sliced mushrooms
1 (8oz.) carton French onion dip

Flatten cooked chicken breasts & wrap each around a slice of ham. Wrap bacon around breasts & ham "barber pole" style. Arrange in a 9x13 inch casserole. Mix remaining ingredients & pour over chicken. Bake at 325 degrees for 2 hours. This may be prepared in advance and refrigerated until ready to bake. Serves 8.

Sour Cream Chicken Breasts

4 skinless, boneless chicken breasts
12 ounces sour cream
1/4 cup grated Parmesan cheese
1/3 cup white wine
1/4 cup chicken broth
pinch salt
1 dash lemon pepper

    Simmer chicken breasts in water to cover until almost tender. Drain, and reserve broth.   In a microwave-safe dish, mix together sour cream, parmesan cheese, white wine, chicken broth, salt and lemon pepper.   Cut chicken into bite size pieces, and put in sauce mixture. Cover. Microwave on High for about 10 to 15 minutes, then on Low for another 5 minutes. Make sure it doesn't burn. When sauce starts to thicken and chicken is tender, it is done. Makes 4 servings


four skinless boneless chicken breast, cooked and diced
3/4 cup mild salsa
1/2 green bell pepper, diced
1/2 large yellow onion, diced
2 cups mexican blend shredded cheese (cheddar/jack)
1 cup sour cream
4 oz cream cheese, softened
1 tsp garlic powder
1 tsp paprika
salt and pepper to taste
1/2 tsp dried cilantro

In Large bowl mix: filling ingredients thoroughly Fill 8 large flour tortillas with this mixture, roll them up and place Iin sprayed/greased casserole dish.

In microwave safe dish combine:
1 cup cubed velevetta cheese (or other processed cheese)
1/2 cup milk Microwave on high, stopping to stir often until cheese is melted and sauce is smooth (it has a tendency to boil over) pour cheese sauce over enchiladas covering completely spread a little more salsa over cheese sauce cover in foil and bake at 325: for 45-60 minutes, remove from oven and remove foil and allow to stand for 10 minutes

Chicken A'LA King

4 T. margarine
4 T. flour
1/2 C. milk
1-14.5 oz. can chicken broth
1-16 oz. bag frozen mixed vegetables
2-10 oz. cans white chicken
Salt & pepper to taste
1 pkg. Pillsbury Grands Biscuits, Buttermilk or Southern Style Biscuits

      In a large skillet on low heat melt the margarine. Add the flour, stirring well until well mixed.Continue cooking for 5 minutes. Using a wire wisk, wisk in the milk, stirring constantly. Remove this mixture to a large bowl and add the chicken broth. Wisk until creamy and no lumps. Return mixture to skillet on medium high heat for 2-3 minutes or until slightly thickened; stirring frequently.

Add vegetables and chicken, cook for 10 minutes; stirring frequently. Meanwhile bake biscuits according to package directions. Cut each biscuit in half.

Serve chicken mixture over biscuits.

Serves 4 or 5.


A flavorful turkey prepared in an interesting way. It is soaked in brine, which helps tenderize the bird, and then rubbed with a citrus-thyme butter. The butter keeps the turkey moist and also enriches the pan drippings for the gravy. The stuffing borrows from the long tradition of corn breads in America. Be sure to make the Giblet Broth before you start roasting the turkey. Pour hard cider throughout dinner.


4 quarts water
1 cup coarse salt
1 18-pound turkey; neck and giblets reserved for Giblet Broth
1 cup (2 sticks) butter, cut into pieces, room temperature
1/4 cup fresh orange juice
1/4 cup fresh lemon juice
2 tablespoons chopped fresh thyme or 1 tablespoon dried
1 tablespoon grated orange peel
1 teaspoon grated lemon peel
3/4 teaspoon salt
3/4 teaspoon pepper
Corn Bread Stuffing
6 tablespoons (3/4 stick) butter
6 tablespoons all purpose flour
Chopped turkey neck meat and giblets reserved from Giblet Broth
3 hard-boiled eggs, finely chopped
3 tablespoons brandy

Giblet Broth:

2 tablespoons (1/4 stick) butter
Neck and giblets reserved from 18-pound turkey (discard liver, if desired)
1 1/2 cups chopped carrots
1 cup chopped onion
1/2 cup chopped celery
5 cups water
1 cup dry white wine
2 3-inch pieces leek (white and pale green parts only)
8 parsley sprigs
2 teaspoons chopped fresh thyme or 1 teaspoon dried
2 bay leaves
2 whole cloves
1/4 teaspoon whole black peppercorns

For turkey:

Combine 4 quarts water and 1 cup coarse salt in very large bowl. Let stand until salt dissolves, whisking occasionally, about 10 minutes. Place turkey in salted water, turning to coat. Let turkey stand at room temperature 2 hours, turning occasionally. Rinse turkey and pat dry with paper towels. Place turkey on rack set in large roasting pan. Tuck wings under turkey body. Position oven rack in bottom third of oven and preheat to 325°F. Whisk butter, orange juice, lemon juice, thyme, orange peel, lemon peel, 3/4 teaspoon salt and pepper in medium bowl until well blended. Rub 1/4 cup thyme butter inside turkey. Spoon stuffing loosely into main cavity and neck cavity. Generously rub remaining thyme butter over turkey. Tie legs together loosely to hold shape of turkey.

Roast turkey until golden, basting occasionally with pan drippings, about 2 hours. Cover entire turkey loosely with heavy-duty foil and roast until meat thermometer inserted into innermost part of thigh registers 180°F or until juices run clear when thickest part of thigh is pierced with skewer, basting occasionally with pan juices, about 11/2 hours longer. Transfer turkey to platter. Tent turkey with foil and let stand while preparing gravy.

For gravy:

Strain pan juices from roasting pan into large glass measuring cup. Spoon fat off top of pan juices. Pour juices and Giblet Broth into heavy medium saucepan. Boil broth mixture until reduced to 3 cups, about 10 minutes.

Melt butter in heavy large saucepan over medium heat. Add flour; cook until golden brown, stirring often, about 3 minutes. Whisk in reduced broth mixture. Simmer until gravy thickens, stirring occasionally, about 5 minutes. Season to taste with salt and pepper. Add reserved chopped neck meat and giblets, eggs and brandy; simmer 5 minutes longer. Transfer to bowl. Serve gravy with turkey.

For Giblet Broth:

Melt butter in heavy large pot over medium-high heat. Add neck and giblets; sauté until brown, about 10 minutes. Using slotted spoon, transfer neck and giblets to plate. Add carrots, onion and celery to pot. Sauté until vegetables brown, about 10 minutes. Add water, wine, neck and giblets to vegetables; bring to boil.

Add all remaining ingredients to pot. Reduce heat to medium-low; partially cover and simmer until giblets are very tender, about 11/2 hours. Using slotted spoon, transfer neck and giblets to plate. Cool. Carefully remove all meat from turkey neck. Chop neck meat and giblets; reserve for gravy. Strain broth into bowl, pressing on solids. (Broth and giblets can be made 1 day ahead. Cover separately and chill.) Makes about 3 1/2 cups.

Serves 12.

Bon Appétit
November 1996

Cheese & Chicken Enchiladas

1 cup chopped onion
1 1/2 cups shredded cooked chicken breast (about 1/2 pound)
1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese, divided
1 cup bottled picante sauce
3 ounces 1/3-less-fat cream cheese (about 1/3 cup)
1 teaspoon ground cumin
8 (6-inch) flour tortillas
1 1/2 cups bottled green taco sauce

Preheat oven to 350`. Place a large nonstick skillet coated with cooking spray over medium heat until hot. Add onion, and saute 6 minutes or until tender. Add chicken, 1/2 cup cheddar cheese, picante sauce, cream cheese, and cumin. Cook 3 minutes or until cheese melts. Spoon about 1/3 cup chicken mixture down center of each tortilla, and roll up. Place enchiladas in a 13 x 9-inch baking dish; drizzle with taco sauce, and sprinkle with 1/2 cup cheddar cheese. Cover and bake at 350` for 15 minutes or until cheese melts. Serve enchiladas immediately. Yield: 8 servings (serving size: 1 enchilada).

CALORIES 305 (24% from fat); FAT 8.2g (sat 3.7g, mono 2.6g, poly 1.3g); PROTEIN 15.4g; CARB 40.4g; FIBER 1.50g; CHOL 34mg; IRON 2.0mg; SODIUM 922mg; CALC 194mg

This one was posted by Freespirit#2.