Zupas chicken enchilada chili

Cyndie Call

I used homemade cream of chicken soup. Recipe for that is also included below. 

Ingredients

• 2 chicken breasts
• 2 cups red enchilada sauce
• 1 cup green enchilada sauce
• 1 family size (23 oz.) can cream of chicken soup
• 1 cup milk
• 1 can Rotel tomatoes with green chilies
• 2 Tbsp. chili powder
• 1 tsp. paprika
• 1 tsp. salt
• 1 can black beans, drained and rinsed
• 1 can corn, drained
• 1 c. shredded cheddar cheese
• 1/2 c. sour cream
• Toppings:
• crunchy tortilla strips
• shredded cheddar cheese
• sour cream

Instructions

• In a large slow cooker, add the chicken breasts and both kinds of enchilada sauce. Cook for several hours on high until the chicken is cooked and will shred into the sauce.
• Add all the remaining soup ingredients, except the sour cream and cook for 1 more hour. Whisk in the sour cream and turn off the heat.
• Serve in individual bowls and top with tortilla strips, sour cream, and cheddar cheese.

Homemade Cream of Chicken Soup 

1 1/2 c. chicken broth

1/2 teaspoon poultry seasoning

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/8 teaspoon black pepper

1/4 teaspoon salt (more or less; taste to test)

1/4 teaspoon parsley

dash of paprika

1 1/2 cups milk, divided

3/4 cup flour

In medium-sized saucepan, bring chicken broth, seasonings, and 1/2 c. of the milk to a boil. In a bowl, whisk together the remaining 1 cup of milk and flour.

Add to boiling mixture and continue whisking briskly until mixture boils and thickens. Cook until desired consistency is reached, keeping in mind that it will continue to thicken as it stands.

Makes the equivalent of 2 cans of condensed cream of chicken soup.

Crock Pot – Taco Chicken Bowls/Enchiladas

Rendy Stillman

Ingredients

§  1½ lbs. chicken breasts (I’ve used just 1 lb and it still turns out great)

§  1 (16 oz.) jar salsa

§  1 (15 oz.) can black beans, drained

§  ½ lb. (8 oz.) frozen corn (canned corn can be used with the noted changes below in the recipe)

§  1 Tbsp chili powder

§  ½ Tbsp cumin

§  ½ Tbsp minced garlic

§  ½ tsp dried oregano

§  ¼ tsp cayenne pepper

§  ¼ tsp salt

§  to taste cracked pepper

§  ¼ C water

§  2 cups dry rice

§  8 oz. shredded cheddar

§  ½ bunch cilantro (optional)

Instructions

1.       Add everything except the rice, cheese, and cilantro (and corn, IF you are using canned) to the slow cooker along with ¼ cup of water (for good measure). Give everything a good stir and make sure the chicken is covered in the mixture.

2. Secure the lid on your slow cooker and cook on low for 8 hrs.
3. After 8 hours of cooking, carefully remove the lid of the slow cooker. Stir with a fork to shred the chicken (it should be super tender and will shred easily.

IF MAKING TACO BOWLS:

1.       Near the end of the cooking time, cook the two cups of rice according to the package directions. 

2.       Build the taco bowls by placing rice on the bottom, then the taco chicken mix, shredded cheese and fresh cilantro.

IF MAKING TACOS/ENCHILADAS:

1.       Serve on tortillas and add chopped extras as preferred (i.e. tomatoes, cheese, lettuce, olives, avocados, etc).

2.       When making Enchiladas, put taco filling inside shells, top with enchilada sauce and cheese and microwave for about 20-30 seconds (until cheese is melted), then top with chopped extras as preferred (i.e. tomatoes, cheese, lettuce, olives, avocados, etc).

Chicken Taquitos

Cyndie Call

1 pound of chicken cooked and shredded
2 tbs pureed chipotle peppers in adobo sauce
shredded cheese (we like cheddar or mozzarella)
tortillas (flour or corn. We prefer flour)

Mix shredded chicken with the pureed chipotle in adobo. You can add more or less depending on your preferred level of spiciness. place some of the chicken mixture down the center of a tortilla. Sprinkle a little cheese on top of that and roll the tortilla up as tight as you can. Repeat until you have used up all your chicken. Freeze individually on a cookie sheet. Once frozen, they can be transferred to a ziplock bag.
To cook
Take out amount of taquitos needed. Spray pan with non stick spray. Arrange the taquitos on the pan so they are not touching. Spray the tops of the taquitos with cooking spray. Bake in a 400 degree oven for 15-20 minutes or until crispy and brown on the edges.

Measurements of all ingredients are to personal preference. Last time I made this I cooked almost 20 pounds of chicken and froze 75 taquitos! However, with that same amount of chicken I could have also made 100 or 50 taquitos. Just put however much meat and cheese you like. Enjoy!

Escarole Soup

46 ounces of chicken broth (from can or homemade)
1 head of escarole or 3/4 of a box of chopped spinach
1/2 cup pastina (tiny, star shaped pasta)
1/2 of a chicken breast, shredded
1 lb of mini meatballs

make the meatballs first (see above link). heat up chicken broth. if you are using spinach, you can add it now with the pastina and the meatballs. if you are useing escarole, wash it VERY WELL (it is bitter) and boil it in a separate pot in about 1 cup of water. keep the lid on and steam for about 5-8 minutes. drain well and cool. rinse again then add to soup. let the soup cook down a bit, but not for more than an hour.

By BethAnne Service

Buffalo Chicken Dip

1 (10 ounce) can chunk chicken, drained
1 (8 ounce) package cream cheese, softened
1/2 cup ranch dressing
1/2 cup FRANKS hot sauce
3/4 cup shredded cheddar cheese

Mix all ingredients together (saving most of the cheddar cheese to bake on top). Top with rest of cheddar. Bake at 350 for 20 minutes. Serve with crackers.

by Meagan Darbous

Chicken Pasta Salad

Dressing:

2/3 cup white wine vinegar

1 cup oil

2/3 cup teriyaki sauce

6 tbsp sugar

1/2 tsp salt

1/2 tsp pepper

Salad: 

2/3 cups spinach

2 cups chopped chicken

1 can mandarin oranges

1 can chestnuts

1 bunch green onions chopped

1 1/2 cups dried cranberries

3/4 cup honey roasted peanuts

1/4 cup sesame seeds

1 box bowtie pasta

Cook pasta and mix with dressing and chicken. Let sit overnight or at least 2 hours. Add remaining ingredients just before serving. (or cranberries will stain the pasta pink).

By Fawn Fay

Adobo Chicken Salad

2 cups shredded chicken
1 cup light mayonnaise
1 cup greek yogurt
1 cup corn
1 red bell pepper finely diced
3 Tablespoons chopped cilantro
1 Tablespoon Adobo sauce
1 Tablespoon lime juice
salt and pepper to taste

Mix and serve on pitas, rolls, or tortilla chips.
by Terrah Anderson

Asian Chicken Salad

Asian Chicken Pasta Salad
Katrine Judd as found on nobiggie.com

1 box bowtie (farfalle) pasta
4 chicken breasts cooked & shredded or all the breast meat of one rotisserie chicken
1/4 Cup green onions (sliced & diced into oblivion)
1/2 pack sliced almonds – toasted
1 bag spinach (stems removed)
1 sm. bag peapods
1 can Mandarin Oranges (drained)

The Dressing (double this into two batches)
1/4 Cup Sesame seeds (toasted)
1/3 Cup Soy Sauce
1/3 Cup Red Wind Vinegar
1/3 Cup Veg. Oil *or Sesame Oil is great here too
2 TBS. Sugar
1/2 tsp. S & P

Marinate chicken & pasta in the dressing in the fridge overnight.

Thai Chicken Salad Wraps

Thai Chicken Salad Wraps
by Trish Slussar
(inspired by recipes given to me by Terrah Anderson and various other sources)
For 4 wraps you will need:
4 tortillas

To make salad:
2 cups cooked, shredded chicken
1/2 cup finely chopped celery
1/2 cup chopped green onions
1/2 cup shredded carrot
1/2 cup chopped red bell pepper
3 Tablespoons chopped cilantro
1 Tablespoon chopped basil

Toss the above ingredients all together in a large bowl.

To make dressing:
1 Tablespoon lime juice
zest of 1 lime
1/4 cup peanut butter
1 Tablespoon soy sauce
1 Tablespoon hoisin sauce
1 Tablespoon rice vinegar
1 teaspoon sesame oil
1 teaspoon grated fresh ginger
1 clove garlic, minced
1 teaspoon sugar
hot sauce to taste

Place dressing ingredients in a blender or food processor and process until smooth. Taste and adjust as needed. Too tart? Add a little more sugar. Not spicy enough? Add some more hot sauce.

Pour 2/3 of the dressing over the chicken and veggie mixture, stir well.

Whisk about 1/2 cup of chicken broth into the remaining dressing to make a sauce for dipping.

Divide the chicken salad equally on 4 tortillas or wraps.
(I used Santa Fe Tortilla Company whole grain tortillas from Sam's Club)

Fold the ends up and then roll the salad into the tortilla, burrito style.
Cut in half on an angle.
Enjoy!

Santa Fe Chicken Casserole

Summer Miller
3 cups cooked, shredded chicken
1 can black beans, drained
1 can diced tomatoes, drained
2 green onions, sliced
1 Tub Philadelphia Santa Fe Cooking Creme
3 flour tortillas
3/4 cup shredded cheese

Combine first 4 ingredients in a large bowl, add 3/4 of the Cooking Creme.
Place one tortilla in the bottom of a 9 inch pie plate and top with 1/3 of filling. Layer tortillas and filing and top with cheese. Bake at 425 for 20 minutes. I like to top mine with shredded lettuce and tomatoes.

Chicken Primavera with Pasta

Summer Miller (via Philadelphia Cooking Creme)
I left out the chicken so my daughter would eat it. I also substitute whatever veggies I have on hand.

1 lb. boneless chicken cut into bit size pieces
2 cups frozen stir fry vegetables (broccoli, carrots, peppers, snow peas)
1 Tub (10 oz) Philadelphia Creme ( I like the savory garlic blend the best)
2 cups hot cooked pasta


Cook and stir chicken in a nonstick skillet until done. Add vegetables, cook until heated through. Add cooking creme, cook and stir for 3 minutes. Stir in pasta.

This meal can be make in 15 minutes.

Pomegranate Chicken

Pomegranate chicken
Cyndie Call

Ingredients:
4 Chicken breast halves
2 Tablespoons oil
½ teaspoon turmeric
1 medium onion, sliced
1 ½ cups pecans, ground in a processor (reserve ¼ cup for garnish)
4 cups chicken broth
1 pomegranate, seeded
¼ cup fresh orange juice
Dash of sugar (if needed. I usually forget to add it)
Salt & pepper


Method:

Heat oil in a large skillet, brown chicken breasts on both sides, remove and set aside. Add turmeric and onions to skillet, and most of ground pecans (Reserve 2 tbsp for garnish). Cook until light brown. Transfer onion walnut mixture to a 6 quart pot. Add broth, bring to boil, lower to simmer and cook for 15 minutes. Add chicken, cover, simmer for 45 minutes. Meanwhile, cut pomegranate in quarters and remove seeds. Add pomegranate to the chicken along with orange juice and sugar cover and cook for 30 minutes more. Season with salt and pepper. Serve with rice and garnish with extra ground pecans.

*this recipe actually called for walnuts, lemon juice, and 1/4 sugar. I use pecans because I like them better. I use the orange juice because it helped eliminate the white sugar.

Cilantro Cream Chicken

Cilantro Cream Chicken
Serves 6

Disclaimer: If you can feel your arteries clogging and your blood pressure rising as you read the ingredients, PLEASE keep reading. It's an OLD Atkins recipe that I modified when I went back to my beloved carbs. This recipe can be made as FAT or THIN as you like. There are options at the end.

1 pound fusili (or other short pasta)
2 boneless skinless chicken breasts, cubed
1/4 teaspoon cayenne
salt and pepper
small onion, halved and sliced
small red pepper. sliced
6 oz. cream cheese, cubed
1 1/2 cups whipping cream
2 Tablespoons lime juice
1 cup fresh cilantro, chopped
1/2 cup bottled jalapeno slices

Put a large pot of salted water on to boil. When it boils, add pasta and cook according to package directions.

Meanwhile, melt butter in a large skillet over medium high heat. Add chicken to pan and season with salt, pepper and cayenne. Cook about 5-7 minutes, stirring occasionally until chicken is almost cooked through.
Add peppers and onion to chicken, continue to cook until veggies are crisp tender. About 5 minutes.
Add cream cheese cubes and whipping cream. Cook and stir until cream cheese melts and sauce begins to bubble.
Add lime juice and half the cilantro.
Reduce heat, cover and simmer 10 minutes.
Remove from heat and stir in remaining cilantro and jalapenos.
Pour sauce over cooked pasta and toss to coat.

*I have made this recipe with the following substitutions, all with very similar results.

Cream cheese: regular, reduced fat or fat free.
Whipping cream: heavy, regular, half and half and fat free half and half.
Butter: I've made it with the whole amount, smaller amounts, and even with a little olive oil instead of butter.
I used reduced fat cream cheese, half and half and about 4 T. butter for the recipe exchange.

About the cayenne and jalapenos: Our family likes the heat to hurt a little. But you can easily reduce or eliminate them as you prefer.
I made it half strength for the recipe exchange.

Cream Cheese Chicken

Cream Cheese Chicken
Kanani Kaaiakamanu Hepworth

3-4 chicken breast
1 can cream of chicken soup
1/2 can milk
1 pkg. dry italian dressing mix
8 oz. cream cheese
dash of pepper

Put everything in the crock pot in order above on high for 4-5 hours. Do not mix. Stir after 4 hours. I like to shred the chicken.
Serve over rice or noodles.

Creamy Chicken and Rice Soup

Creamy Chicken and Rice Soup
Heather Ashby

1. Boil 3 chicken breasts in unsalted water. Cool and dice chicken. Reserve broth and add enough water to make 1 ½ quarts of liquid.
2. Add 2/3 cup diced celery and 1 finely chopped carrot. Bring to a boil.
3. Add ½ cup instant rice and 2 TB dehydrated onion. Simmer for 10 minutes.
4. Add 1 can (12 oz) evaporated milk and ¼ cup butter. Simmer for 5 minutes.
5. Mix and add the following slowly to the soup (stirring constantly) until thickened:
1 ½ TB cornstarch
¼ cup chicken soup base
Pepper to taste
6. Add diced chicken and simmer 3-5 minutes.
Note – I always double this recipe.

Shredded Chicken Filling

Shredded chicken filling
Tiffany Dougher

2 pounds cooked, shredded chicken breast meat
1 pound tomatillos
7 oz. green chilies, diced
2 cloves garlic
1 tsp salt
1 Tbs. vegetable oil
1 c. chopped onion
2 tsp. chopped fresh cilantro (I use more!)

Combine tomatillos, chiles, garlic and salt in a food processor or blender, process 1 minute or until mixture is smooth. Heat vegetable oil in a large skillet over medium high heat. Add onion; cook, stirring occasionally for 1-2 minutes or until onion is tender. Stir in tomatillo mixture and chicken. Cook, stirring occasionally for 4-5 minutes or until heated through. Remove from heat and stir in cilantro. Use filling in burritos, tacos, enchiladas,or tamales.

Thai Chicken in Spicy Peanut Sauce

Thai Chicken in Spicy Peanut Sauce
Cyndie Call



3 chicken breasts- cubed
1 medium onion, diced
2 tbsp canola oil
1 can cream of chicken soup
3/4 can of water
3 tbsp peanut butter (I usually add more. We like it super peanutty)
1 tsp chili powder
1/8 tsp ground cayenne pepper
salt & pepper to taste

In a large skillet, sauté chicken and onions in oil until chicken is cooked through and onions are transluscent. Add soup, water, peanut butter, chili powder, cayenne pepper, and salt & pepper. Stir until smooth. Heat through and serve over rice.

*We usually add more chili powder and cayenne pepper because we like spicy. If you add more, just know that the spice builds as it cooks, so a spiciness that is perfect may end up too spicy by the time you eat it. Speaking from experience...

SLOW COOKER LATIN CHICKEN WITH BLACK BEANS AND SWEET POTATOES

SLOW COOKER LATIN CHICKEN WITH BLACK BEANS AND SWEET POTATOES
Trish Slussar

About 10 skinless bone-in chicken thighs
2 teaspoons ground cumin (honestly, I use more)
1 Tablespoon chopped chipotle in adobo sauce *
1/2 teaspoon ground allspice
1 cup chicken broth
1/2 cup salsa
3 cloves garlic, chopped
2 cans (15-19 oz.) black beans, drained and rinsed
2 pounds (I use 3 large) sweet potatoes, peeled and cut into 2 inch chunks*
1 roasted red pepper cut into strips *
1/3 cup loosely packed fresh cilantro leaves, chopped
lime wedges

1. Sprinkle chicken thighs with ground cumin, salt, and ground black pepper. Heat 12-inch nonstick skillet over medium-high heat until hot; add chicken thighs and cook until well browned on all sides, about 10 minutes. Transfer chicken to plate. Remove skillet from heat.
2. In same skillet, combine chipotles, allspice, chicken broth, salsa, garlic, and 1 1/2 teaspoons cumin.
3. In 6-quart slow cooker, combine beans and sweet potatoes. Place chicken on top of potato mixture in slow cooker; pour broth mixture over chicken. Cover slow cooker with lid and cook as manufacturer directs, on low 8 hours or on high 4 hours.
4. With tongs or slotted spoon, remove chicken pieces to large platter. Gently stir roasted red pepper strips into potato mixture. Spoon mixture over chicken. Sprinkle with cilantro and serve with lime wedges.

*
~I buy my jars of roasted red peppers at the dollar store. $1 versus $4 at the grocery store.
~A can of chipotle peppers in adobo sauce goes a really long way. Even if you like it HOT, as we do. I usually use what I need for one recipe out of the can and then freeze the rest in a ziploc bag. Put them in the bag and spread the peppers and sauce out flat to freeze. Then you can break off chunks for subsequent recipes.
~It's important to cut the sweet potatoes in large 2 inch chunks. If you cut them too small they will pretty much disintegrate as they cook.

Layered Chicken Enchiladas

Layered Chicken Enchiladas
Melanie Passey

1 pkg. corn tortillas cut into quarters
2-3 cooked chicken breasts, diced
1 can corn
1 small can chopped olives (optional)
1-2 cans green chiles
1 lb. cheddar cheese or colby/montery jack

Sauce:
4 cups water
1 can tomato sauce
2 beef bullion cubes
1 1/2 t. salt
1 T. garlic salt
7 T. flour
1 1/2 T chili powder

Blend sauce ingredients well-mix flour with tomato sauce first to avoid lumps. cook in saucepan over med. heat until thick and bubbly, whisking often.
Starting with tortillas, layer sauce and all other ingredients in a 9x13 pan. Repeat, then layer the top with tortillas, sauce and cheese. Bake at 350 for 30-45 minut. Make in two 8x8 pans and freeze one.

Chicken Tortilla Soup

Chicken Tortilla Soup
Kristin Taylor

4 chicken breasts (thawed)
3 cans black beans
2 cans diced tomatoes (I have tried just about every flavor and they are all good, so whatever you have)
1 cup salsa
1 4oz can chopped green chilies (I left these out tonight, some say they make it too spicey)
1 15oz can tomato sauce

Put everything in a crock pot and cook on low for 8 hours. Before serving; remove chicken, shred it then put it back in. It is really good with sour cream, cheese and tortilla chips.