This was a new recipe for me, but I will definitely be making it many more times. These were some of the best enchiladas that I’ve ever had. Oh my goodness. We’ve never been happier to eat leftovers.
- 2 lbs. shredded, cooked chicken
- 6 tbsp honey
- 5 tbsp lime juice
- 1 tbsp chili powder
- 2 cloves minced garlic
- 1 lb. shredded Monterrey Jack cheese, divided
- 1 (16 oz) can green enchilada sauce (I couldn’t find a 16 oz can so I used 2 10 oz cans. Enchiladas can never have too much sauce, right?)
- 1 cup heavy cream
- 10 flour tortillas
- chopped cilantro for garnish
Preheat oven to 350 degrees. In a medium bowl, combine honey, lime juice, chili powder and garlic; toss with shredded chicken and marinate for at least 30 minutes. In another medium sized bowl, combine the enchilada sauce and cream. Pour 1/2 cup of the sauce mixture into the bottom of a 9×13 baking dish. Fill the tortillas with chicken and cheese and roll, reserving 1 cup of cheese for topping. Place enchiladas seam side down into prepared pan. Pour remaining sauce over the top and sprinkle with remaining cheese. Bake about 30 minutes or until cheese is bubble and golden brown. Sprinkle with chopped cilantro just before serving.
This is another recipe that has earned being made multiple times. I love pasta and I love Cajun and also chicken, so this recipe it perfect to me. Yum. Yum. YUM.
- 2 boneless skinless chicken breasts (cut into small strips)
- 4 ounces linguine (cooked to package directions)
- 2 teaspoons Cajun seasoning( I ended up using way more)
- 2 tablespoons butter
- 1 green onion (thinly sliced)
- 2 cups heavy whipping cream
- ¼ teaspoon salt
- ¼ teaspoon dried basil
- 1/8 teaspoon ground black pepper
- 1/8 teaspoon garlic powder
- ¼ cup Parmesan cheese
Place chicken strips and Cajun seasoning in a bowl, toss the chicken with the seasoning until the chicken strips evenly coated with the seasoning. In a large skillet over medium heat, melt butter. Add chicken and saute the chicken for 5 to 7 minutes or until the chicken is fully cooked. Reduce heat to low. Add green onions, heavy cream, basil, salt, garlic powder and black pepper. Cook until heated through. Pour over hot linguine and toss with Parmesan cheese.
This recipe has been in my book for a long time now, and I’ve made it several times. We love having this and it’s really easy to throw together.
- 1 lb. chicken, cubed
- 3 cups frozen broccoli florets
- 1 cup uncooked macaroni noodles
- 1 cup shredded cheddar cheese
- 2 (10.75 oz) cans cream of mushroom soup
- 1 1/2 cups chicken broth
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
Preheat oven to 350 degrees. In a large bowl combine chicken, broccoli, noodles and cheese. Mix in the soup, broth, garlic powder and pepper. Pour into a greased 9×13 baking dish. Bake uncovered in preheated oven for 30 minutes. Stir and bake for another 30 minutes, or until chicken is fully cooked and macaroni is tender. Let stand 5 minutes before serving.
This recipe has shown up in my Facebook feed a few times now, and it looked pretty good so I thought I might as well give it a try. They weren’t too bad, but I would have liked them more if they didn’t remind me of those stuffed chicken grillers we used to get from Dillon’s all the time. I burnt myself out on those pretty bad. I usually hate recipes with baked bacon because it never seems to actually cook, but I just left it in on broil until it was crispy.
- 5 boneless, skinless chicken breasts
- 5 jalapenos, sliced in half lengthwise and cleaned
- 20 slices bacon (I used one 16oz package and only one slice per bomb instead of two)
- 4 oz cream cheese, softened
- 1 cup colby jack or cheddar cheese, shredded
- Salt and pepper to taste
- 1 cup BBQ sauce (I used Kansas Cabin’s Wasabi BBQ sauce. A friend of mine makes this locally and it’s so good. If you haven’t tried it yet, you should)
Slice chicken breasts in half (like a hamburger bun), place between wax paper and pound until it’s 1/4″ thick.
Season with salt and pepper.
Mix the two cheeses together and smear about 1 Tbsp into each pepper half. Place the pepper on the chicken breast and wrap it up as best you can. (I suggest placing the pepper cheese side down so it gets completely covered by the chicken.)
Wrap each chicken breast completely with two pieces of bacon. Start at one end, wrap half the breast and finish the second half with the other piece of bacon.(I only used one slice each)
Bake at 400 degrees for the first 20 minutes, turning once to help cook the bacon. (I switched to a new pan at this point because it was so full of bacon grease) Baste with BBQ sauce and continue baking for about 10-15 minutes. (I turned mine of broil for a while to get the bakon crispy. But watch it close so it doesn’t burn I also basted the chicken a few more times)
You can also cook on a preheated 350 degree grill over indirect heat for 30 minutes or until chicken is done. Turn every 5 minutes and baste with BBQ sauce each time you turn it.