Green Chili Chicken Enchilada Casserole

I got this recipe from kraftfoods.com.

4 cups shredded cooked chicken

1 1/2 cups green enchilada sauce

1 can (10 3/4 oz) condensed cream of chicken soup, undiluted

1 container (8 oz.) sour cream

1 can (4 oz.) diced green chiles, mild or hot

4 large flour tortillas

3 to 4 cups Kraft Shredded Mexican Cheese Blend

Preheat oven to 325 degrees F. Grease 13x9-inch casserole dish. (Has to be at least 4 inches deep due to layers in casserole.) Combine chicken, enchilada sauce, soup, sour cream and green chiles in large non-stick skillet. Cook and stir frequently over medium-high heat until warm.

Place one large flour tortilla in bottom of baking dish. Using a butter knife, trim edges if needed to fill in gaps or fit to dish. Layer tortilla with 1/4 of chicken mixture and 1/2 cup to 1 cup of Kraft Shredded Cheese. Repeat process until total of four layers is finished.

Bake 15 to 20 minutes or until cheese is melted and casserole is heated through.

Chicken Taco Soup

Another recipe from a co-worker. I just love food days in the office. The recipe was found on allrecipes.com.

1 onion, chopped

1 (16 ounce) can chili beans

1 (15 ounce) can black beans

1 (15 ounce) can whole kernel corn, drain

1 (8 ounce) can tomato sauce

1 (12 fluid ounce) can or bottle beer***

2 (10 ounce) cans diced tomatoes with green chilies, undrained

1 (1.25 ounce) package taco seasoning

3 whole skinless, boneless chicken breast

shredded cheddar cheese (optional)

sour cream (optional)

crushed tortilla chips (optional)

1. Place the onion, chili beans, black beans, corn, tomato sauce, beer and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover and cook for 5 hours.

2. Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

***It was recommended that only light beer works with this recipe. We tried a light beer with lime and it turned out great.

Herb-Seasoned Chicken Breasts

I found this recipe on the back of the Betty Crocker au-gratin potatoes box. This meal idea is chicken, potatoes and broccoli.

1. Heat oven to 425*F. Make potatoes as directed in Step 1; set aside.

2. Place 4 boneless skinless chicken breasts in baking dish. Brush with 2 Tbsp olive oil or melted butter. Sprinkle with 3/4 tsp seasoned salt and 1/2 tsp dried thyme. (I have found it easier to mix the seasoned salt and thyme in a small bowl with the olive oil and then brush it on the chicken)

3. Bake potatoes and chicken about 30 min or until juice of chicken is clear when thickest part is cut (170*F).

10 minutes before dinner...

4. Cook frozen brocoli florets. Toss with 1/2 tsp lemon-pepper seasoning.

Note - I have a double oven, so I do not cook these together.

$$$ Also - we shop at Sam's and buy the big bag of Tyson chicken breast - this bag of chicken provides for 3-4 meals and it is a ziploc bag which helps in being able to pull out just what we need. This bag is cheaper than what it would cost to buy chicken at the grocery store. $$$

Enjoy