Itailan Nachos

Matt and I love the Italian Nachos at our little restaurant in town.  I thought I would give it a try.  I'm glad I did they turned out really good.

1 bag of Thin Tortilla Chips
Jar of Alfredo Sauce
Mozzarella cheese
Sliced olives
Banana Peppers
Jalapeno Peppers
Fresh diced Tomatoes
Cooked, Shredded Chicken

Layer it all.  I did the whole bag of chips, some cheese then the Alfredo sauce, chicken then the rest.  topped with more cheese.  I baked it at 300 for about 20 minutes or until it is all melty and gooey.

Crockpot Chicken Tacos

Mandi sent me this one too. I am always looking for something new for chicken. It sounds really good.

2-3 chicken breasts
1 can chicken broth
1 package taco seasoning
1 cup salsa
1 can corn
1 can black beans, drained

Place all ingredients in the crockpot for 3-4 hours on high. Just before serving shred chicken and mix in 1 cup sour cream and 1/2 cup shredded cheese. It with be runny. You can serve in tortillas, taco shells or you can fry up scones to make navajo tacos. Top with cheese, lettuce, tomatoes onions, salsa, avocados or anything else that you like. Mandi served with the Whole Wheat Flax Tortillas.

Orange Ginger Chicken and Veggies

Gina found this in the Light and Tasty magazine. They really loved it. I love making Chinese but for some reason never do.
1 medium navel orange
4 teaspoons cornstarch
1/4 teaspoon ground ginger or 1 teaspoon fresh grated ginger root
1 cup chicken broth
2 Tablespoons soy sauce
2 Tablespoons chili sauce
1/4 teaspoon hot pepper sauce
1 lb. chicken breasts cut into 1 inch pieces
2 garlic cloves minced
1 Tablespoon canola oil
2 cups broccoli florets
1 medium red and yellow bell peppers julienned
1/2 cup shredded carrot
1/3 cup unsalted cashews
rice

Grate orange peel, reserving 1 1/2 teaspoons. Peel and section orange, set orange sections aside. In a small bowl, combine the cornstarch and ginger. Stir in the broth, soy sauce, chili sauce, hot pepper sauce and reserved grated orange peel until blended; set aside.
In a large nonstick skillet or wok, stir-fry the chicken and garlic in oil for 2-3 minutes or until lightly browned. Add the broccoli, peppers, and carrot; stir-fry for 5 minutes or until the veggies are crisp-tender. Stir broth mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cashews and reserved orange sections. Serve with brown rice.

White Chili

2 onions
4 garlic cloves minced
Saute with 2 Tablespoons olive oil
4 cups cooked chicken chopped
3 (14.5 oz)cans of chicken broth
2 (4 oz) cans of canned green chilies; chopped
2 teaspoons cumin
2 teaspoons dried oregano
1 1/2 teaspoons cayenne pepper
5 (14.5 oz) cans of great northern beans, undrained

Mix all together and simmer. Good with Monterey Jack cheese.

Pineapple Salsa Chicken

6 fresh or frozen chicken breasts
1 (20 oz) can crushed pineapple, drained
2 (15 oz) beans, rinsed and drained (You can use any kind you want. In this one I used a can of Kidney beans and a can of pinto. Black and White beans would be good too.
2 cups mild or medium salsa
Cheese, sour cream and avocados for toppings

Place the chicken in the crock pot and add the rest of the ingredients. Cook on low for 6-8 hours. Shred chicken and mix everything up real good. I like to serve it on Mrs. Vigil's tortillas with cheese and sour cream and sliced avocados.
This makes a ton so I usually freeze the leftovers.

Chicken Enchilada Bake

Matt is not a big chicken lover, but there is a few chicken dishes I can get him to eat and this is one. It is pretty good I think.
4 1/2 cups cooked chicken (cut up)
2 cans (14 oz) green enchilada sauce
1 1/4 cups sour cream
9 corn tortillas (torn up)
4 cups shredded Monterrey Jack cheese

In a bowl combine chicken, 1 can enchilada sauce, sour cream and most of cheese. In a greased 9x13 inch pan layer tortillas, then half of chicken mixture. Add some more cheese and open the other can of enchilada sauce and pour some over the cheese, don't over due the extra enchilada sauce. Repeat layers. Top with more sauce and more cheese. Cover and bake at 375 for 40 minutes. Uncover and bake 10 minutes longer or until bubbly. Let stand 10 minutes.

I like making this because it is so easy. I never measure the ingredients just throw it together. I love a ton of cheese so I am sure I use more than four cups and I doubt I use all that chicken. I always make this on a day that I can put it together in the morning and just pull it out of the fridge in the evening and have dinner done.
If I am in a hurry and don't have any chicken cooked I will stop by the store and just pick up a cold rotisserie chicken and use it. This is seriously one of the easiest dinners I make.

Creamed Chicken topped with "Miranda's bisquits"

1/2 onion chopped
1 T butter
4 C chopped cooked chicken
1 can cream of chicken soup
1 C sour cream
1/2 C milk
1 C shredded cheddar cheese
You can also add chopped celery and frozen peas.
Top with Miranda's biscuits

Melt butter in skillet. Add onion and celery and saute until tender. Combine onion, chicken, soup, sour cream, milk and frozen peas. Put mixture in 9x13 inch pan. Bake at 350 for 15 minutes. Remove and sprinkle with cheese and top with Miranda's biscuits and bake until biscuits are done. About 20 minutes.

You could add broccoli, carrots or whatever other vegetables your family likes. I have made the recipe larger by adding more chicken and a family sized can of cream of chicken and increased the other ingredients a little and used 1 1/2 recipe of Miranda's biscuits.