Chicken Tortilla Bake

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Ingredients

• 2 (10 3/4-ounce) cans of cream of chicken
• 1 (10-ounce) can of dice tomatoes and green chilies
• 12 (6-inch) corn tortillas
• 3 cups of cooked chicken
• 1 cup shredded Mexican cheese blend

Details

Servings 8
Prepare Cooking time 60mins

Preparation

Step 1

Preheat oven to 350°F.

Combine the 3 cans and mix them up, then set aside.

Chop up the tortillas into bite sized pieces.

Layer 1/3 of the tortillas onto the bottom of a 3 quart pan. Place half of the chicken on top of the tortillas, then spoon 1/2 the soup mixture on top of the chicken. Repeat layers and top with the rest of the tortilla strips.

Cover and bake for 40 minutes.

Top with cheese and bake an additional 5 minutes until the cheese melts.

Wendy's Copy Cat Chili Recipe

• 2 pounds lean ground beef
• 2 stalks celery (diced)
• 1 onion (diced)
• 1 green bell pepper (diced)
• 3 (14 ounce) cans stewed tomatoes (undrained)
• 1 (10 ounce) can diced tomatoes with green chiles (undrained)
• 1 (14 ounce) can tomato sauce
• 1 cup water
• 2 (1.25 ounce) packages chili seasoning (such as McCormick Mild Chili Seasoning Mix)
• 1 (14 ounce) can kidney beans (do not drain)
• 1 (14 ounce) can pinto beans (do not drain)
• salt and pepper, to taste
• 1 Tablespoon white vinegar (more or less to taste)

Instructions

1. Place ground beef in a large pot over medium-high heat. Stir and break the ground beef into crumbles and cook until no longer pink.
2. Drain beef of excess grease.
3. Return beef to pot, stir in celery, onion, and green bell pepper into ground beef and cook until onion is translucent, about 5 minutes.
4. Pour in stewed tomatoes, diced tomatoes with green chiles, tomato sauce, and water. Break apart large pieces of stewed tomatoes.
5. Stir in chili seasoning.
6. Add kidney beans, pinto beans and season with salt and black pepper; bring to a boil. 
7. Reduce heat to low and simmer for 1 hour.
8. Mix vinegar into chili.
9. Ladle into bowls and serve.

Chicken Tortilla Soup

3 Boneless Skinless Chicken Breast
2 (10 oz) cans red enchilada sauce
1 (10 oz) can green enchilada sauce
1 can cream of chicken soup
1 can rotel tomatoes
1 can black beans, rinsed and drained
1 can sweet corn, drained
1 green pepper, diced
1 red pepper, diced
1/2 cup diced onion
2 T chili powder
1 tsp cumin
1/2 tsp paprika
1/2 tsp garlic powder
1/2 tsp salt
1 cup sharp shredded cheese
1/2 cup sour cream
1 1/2 cups milk

toppings
shredded cheese
sour cream
tortilla strips

INSTRUCTIONS
1.  Spray Slow Cooker
2.  Add first 15 ingredients and cook on low 6-8 hours.
3.  Remove Chicken and add cheese, sour cream and Milk.
4.  Shred the chicken and return to crock pot.
5.  Let soup cook 15 - 20 minutes until cheese is melted and soup thickens.
6.  Serve with desired toppings.

Classic Chicken Pot Pie

Ingredients

Crust

1 box Pillsbury™ refrigerated pie crusts, softened as directed on box 

Filling

1/3 cup butter or margarine

1/3 cup chopped onion

1/3 cup all-purpose flour

1/2 teaspoon salt

1/4 teaspoon pepper

1 15 oz can  chicken broth

1/2 cup milk

2 cups shredded cooked chicken or turkey

2 cups frozen mixed vegetables, thawed

Steps

Hide Images

• Heat oven to 425°F. Prepare pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
• In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.

   
• Stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
   
• Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving. 

• Make a foil collar (or pie crust shield) to protect the edges of the pastry from over browning. Place strips of foil to cover crust during the last 15 or 20 minutes of baking.

Expert Tips

• A standard 9-inch glass pie plate works best for this recipe.
• The only complicated part of making a pot pie is the pastry. By using a refrigerated dough you’re left with making a quick, savory gravy that can be filled with leftover cooked chicken, turkey, or ham and a good handful of veggies. A dash of poultry seasoning or some finely chopped fresh sage will enhance the flavor of the sauce.
• To Make Chicken Filling Ahead: prepare as directed in recipe. Spoon into airtight container; cover. Refrigerate up to 1 day. To bake, pour filling into 2-quart saucepan, heat over medium heat 5 to 6 minutes, stirring frequently or until thoroughly heated. Assemble, fill and bake pie as directed in recipe.
• To Freeze Chicken Filling: prepare as directed in recipe. Cool, uncovered in refrigerator 30 minutes. Spoon mixture into 1-gallon freezer food storage plastic bag, leaving 1/2 to 1-inch at top of bag for expansion; seal. Freeze up to 1 month. To bake, thaw mixture overnight in refrigerator. Pour into 2-quart saucepan, heat over medium heat, 5 to 6 minutes, stirring frequently or until thoroughly heated. Assemble, fill and bake pie as directed in recipe.

Chicken Tortilla Soup

INGREDIENTS:

Tortilla Strips

• 10 small corn tortillas, cut into 1/4-inch wide strips
• 2 tablespoons olive oil
• 1 teaspoon kosher salt, or to taste

Soup

• 2 tablespoons olive oil
• 1 cup sweet Vidalia or yellow onion, peeled and diced small (about 1 medium onion)
• 1 large jalapeno pepper (about 4 to 5 inches long), diced very small (the seeds are where the heat is concentrated; included or discard them based on preference)
• 4 garlic cloves, peeled and finely minced
• 32 ounces (4 cups) low-sodium chicken broth
• two 14.5-ounce cans diced tomatoes and juice (I used petite diced, no-salt-added)
• one 15-ounce can black beans, drained and rinsed
• 2 cups shredded cooked chicken (use storebought rotisserie chicken to save time; or roast or cook your own chicken in a skillet)
• 1 1/2 cups corn (I used frozen straight from the freezer, fresh may be substituted)
• 1 tablespoon lime juice
• 1 tablespoon chili powder
• 2 teaspoons cumin
• 2 teaspoons salt, or to taste
• 1 teaspoon black pepper
• 1 teaspoon smoked paprika (regular paprika may be substituted)
• 1/4 teaspoon cayenne pepper, optional and to taste
• 1/3 cup fresh cilantro leaves, finely minced
• diced avocado for serving, optional for serving
• shredded cheese, optional for serving
• sour cream, optional for serving

DIRECTIONS:

1. Tortilla Strips – Preheat oven to 375F, line a baking sheet with a Silpat or foil to save cleanup time, loosely scatter the tortilla strips, evenly drizzle with olive oil, evenly sprinkle with kosher salt, toss with hands to coat evenly, and bake for about 15 to 18 minutes, or until crisp and lightly golden brown; set aside. While strips bake, begin making the soup.
2. Soup – To a large Dutch oven or stockpot, add 2 tablespoons olive oil and heat over medium-high heat to warm.
3. 1. Add the onion, jalapeno, and sauté for about 5 minutes, or until vegetables begin to soften. Stir intermittently.
   2. Add the garlic and sauté for 1 to 2 minutes. Stir intermittently.
   3. Add the chicken broth, tomatoes and juice, black beans, chicken, corn, lime juice, chili powder, cumin, 2 teaspoons salt, pepper, smoked paprika, optional cayenne pepper, and bring to a boil. Allow mixture to boil gently for about 5 to 7 minutes. If at any point the overall liquid level looks low or you prefer your soup to have more broth, add 1 to 2 cups of water; you’ll adjust the salt and seasoning levels at the end.
   4. Add the cilantro and boil 1 minute.
   5. Taste soup and add salt to taste. This will vary based on how salty the chicken broth, tomatoes, black beans, and rotisserie chicken are, and personal preference. Make any necessary seasoning adjustments (i.e. more salt, pepper, chili powder, cumin, cayenne, etc.).
   6. Ladle soup into bowls, top with tortilla strips to taste, optionally garnish with avocado, cheese and/or sour cream; serve immediately. Soup will keep airtight in the fridge for 5 to 7 days or in the freezer for up to 6 months. Extra tortilla strips will keep in airtight at room temp for up to 5 days.

Potato Cheese Soup

2 bag frozen cubed  Hashbrowns
4 14 oz cans chicken broth
2 cans creAm of Chicken Soup
Dash of Pepper
1 8oz package cream cheese
2 cups shredded Cheddar cheese

In crockpot:
1.  mix cream soup and broth.
2.  Add pepper.
3.  Add hashbrowns
4.  Let cook on high for 4 hours.
5.  Add softened cream cheese.
6.  Mix in shredded cheese.

Copy Cat Olive Garden Chicken Alfredo

Ingredients

12

oz fettuccine pasta

2

tablespoons olive oil

1/2

cup + 2 tablespoons butter

2

boneless, skinless chicken breasts.              

 

     1 1/2  teaspoons salt, divided

1 1/2

teaspoon fresh ground pepper, divided

3

cloves garlic, very finely chopped

1 1/2

tablespoons flour

2

cups heavy cream

3/4

cup grated Parmesan, plus more for topping if desired

2

tablespoons chopped parsley, for garnish (optional)

• INSTRUCTIONS 1.  Cook and drain pasta according to package directions.
• 2

  Add olive oil to a cast-iron grill pan over high heat. Add 2 tablespoons butter to hot pan, then quickly add chicken breasts to the pan, seasoning with 1 teaspoon each of the salt and pepper.
• 3

  Cook chicken breasts until golden on first side, then flip over. Cover the pan and reduce heat to medium, cooking until chicken is no longer pink in the center, about 5 to 7 minutes on the second side. Place on a plate and cover with foil until cool enough to slice into strips.
• 4

  In a large, deep-sided skillet, melt remaining 1/2 cup butter over medium heat. Add garlic to pan, cooking until aromatic, about 30 seconds. Reduce heat to medium-low. Season with remaining salt and pepper.
• 5

  Whisk flour into butter, stirring until no chunks remain. Slowly whisk in cream.
• 6

  Continue to cook just until sauce is steaming and slightly thickened. Whisk 1/2 cup Parmesan into sauce, stirring until smooth. Remove pan from heat and cover until ready to serve.
• 7

  To serve, place pasta in a serving bowl or on plates. Top with sliced chicken and drizzle with sauce. Garnish with parsley and top with additional Parmesan, if desired.