Favorite Chicken Recipes



We are off on our vacation so there will be no Menu Monday. Instead I thought I'd share a few recipes with you to inspire your menu making.


These are definitely tried and true recipes. I've made them countless times and they are always a hit with my family.

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Ranch Chicken Tacos




3lbs chicken breasts, cooked and shredded (I cooked mine in the crockpot all day)
1T chili powder
1T cumin
1 cup ranch dressing
Salt & pepper, to taste
12 to 15 flour tortillas (you could also use taco shells)
Taco trimmings: tomatoes, lettuce, chopped onions, sliced olives, salsa, cheddar cheese

After chicken has finished cooking use 2 forks to shred the meat. Sprinkle with seasonings and mix. Add ranch dressing. Taste and add salt and pepper as desired. Use this as your filling for tacos.

*NOTE you can use other types of chicken such as thighs or even a whole chicken that has been deboned. 
 
 
Crockpot Chicken Philly Sandwiches

 
2T butter, sliced into 3 or 4 pieces
1 large or 2 medium onions, sliced
1 pepper, green or red or yellow, your choice, sliced
2 - 3# boneless, skinless chicken, defrosted (breasts or thighs)
1t salt
1T Worcestershire sauce
1 cup chicken broth
Hoagie rolls, 10 to 12
10 to 12 slices provolone cheese

Put butter slices on the bottom of the crockpot, layer onions and peppers on top. Lay chicken pieces on top of veggies and sprinkle salt over the top. Add Worcestershire sauce and chicken broth. Cover and cook on low for 6 to 8 hours. When done cooking use a fork to break up chicken and stir everything together. Scoop onto hoagie rolls, top with slices of cheese and put under the broiler for a few minutes to melt. 


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Sour Cream Chicken Enchiladas
 
 
10 flour tortillas
1 lb boneless, skinless chicken, cooked, chopped
2 ½ cups cooked brown rice
3 cups grated cheese (cheddar, Monterey jack or a mix), divided
3T butter
3T flour
2 cups chicken broth
1 cup sour cream
1 can (4oz) chopped green chilies

In a large bowl combine chicken, brown rice, and 2 cups cheese for tortilla filling. Set aside. In a sauce pan melt butter over medium heat. Add flour and bring to a boil and cook for about a minute. Add chicken broth. Bring to a boil and cook until thickened (a couple minutes). Remove from heat and let cool.
Lay tortillas on a plate and put about ½ cup of the chicken/rice/cheese mixture in the center. Roll up and lay them in a 9x13 pan (that has been greased.. I use coconut oil to grease pan). 
To the chicken gravy mixture stir in sour cream and chopped green chilies. Pour over tortillas in pan. Make sure the sauce gets in between the tortillas as well. Sprinkle the last 1 cup of cheese over the top.
 
Bake for 20 to 25 minutes at 350. Serve with tortilla chips, salsa and a salad and enjoy!!
 

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