Creamy Green Chicken Burritos

Source: Meg Duerksen (adapted)

Ingredients:

3-4 cups chicken, cooked and shredded (about 3-4 breasts)

1 cup sour cream, divided

cilantro, chopped, to taste

1 large can diced green chilies

1 1/2 teaspoons minced garlic

1 teaspoon cumin

1 cup cheddar cheese, grated

1 package flour tortillas

1 jar green salsa

1/2 cup water

Directions:

To make the chicken mixture, in a large bowl, mix together the chicken, 1/2 cup sour cream, cilantro, chilies, garlic, cumin and 1/4 cup cheese. To make the sauce, blend together 1/2 cup sour cream, salsa, water and cilantro. Spread 1 cup of sauce over the bottom of a 9"x13" baking dish. Place 1/3 cup of chicken mixture in each tortilla, roll up and place in dish. Once all of the chicken mixture is used, pour the remaining sauce over the burritos. Bake at 350 for 35 minutes. Sprinkle with remaining cheese and bake for an additional 10-15 minutes.

Note:

For a gluten free version, use corn tortillas.

Comments

Chicken Pot Pie

Chicken Pot Pie Source: Linda Kahler (adapted) Ingredients: 2-3 chicken breasts, cooked and chopped 1 large can of Veg-All mixed vegetables 1 can cream of chicken soup 2/3 cup chicken broth 4 tablespoons butter, melted seasonings to your liking 2 pie crusts Directions: Place one pie crust in the bottom of a pie plate. Set the other crust aside. Combine the remaining ingredients in a large bowl, stirring to combine. Pour the mixture into the pie plate. Top the pie with the second crust and crimp the edges. Cut slits in the top crust to allow steam to escape. Place the pie on a baking sheet in case it bubbles over in the oven. Bake at 350 for 45 minutes or until the crust starts to brown.

Amish Baked Oatmeal

Source: Cooking Classy Ingredients: 1 1/2 cups milk 2 eggs 1/4 cup maple syrup, plus more for drizzling 1/4 cup butter, melted 1 1/2 teaspoons baking powder 1 teaspoon cinnamon 1 1/2 teaspoons vanilla 1/4 teaspoon salt 3 cups oats (quick or old fashioned) Directions: Whisk together all ingredients except the oats. Stir in the oats. Pour into a greased 8"x8" baking dish and spread evenly. Bake at 350 for 30 minutes or until done. Serve with a drizzle of maple syrup and top with fruit and/or nuts.

Chicken Broccoli Cheese Soup with Rice

Source: Plain Chicken (adapted) Ingredients: 3 tablespoons butter 2 celery stalks, chopped 1/2 onion, diced 1 teaspoon minced garlic 1/4 cup flour 6 cups water 2 tablespoons chicken bouillon 3 cups frozen chopped broccoli 8 oz. cream cheese 2-3 cups grated cheddar 1 rotisserie chicken, chopped 3 cups cooked rice Directions: Melt the butter in a Dutch oven. Add the celery and onion and cook until translucent, stirring often. Add the garlic and cook for 2 minutes, stirring often. Add the flour and stir to coat the vegetables. Add the water, bouillon and broccoli. Bring to a boil, then reduce heat and simmer for 5 minutes. Turn off the heat and move the Dutch oven to the counter. Use a handheld blender to blend up most of the vegetables. Return the Dutch oven to the stove over medium heat. Add the cream cheese and stir/whisk until melted. Add the cheddar and stir until melted. Add the chicken and cooked rice and heat for a few more minutes until thoroughly warmed through...

Lindsay's Recipes

Search This Blog