Sun Dried Tomato Chicken Pasta

1 tablespoon butter
2 cloves garlic chopped
1/2 cup sun dried tomatoes cut into pieces(dried or in oil)
1 cup chicken broth ~ divided
1 cup cream
2 chicken breasts (shredded or chopped)
1 tablespoon extra virgin olive oil
4 leaves basil chopped(or dried)
1 1/2 cups bowtie or penne pasta
Parmesan Cheese

Cook pasta , drain and set aside. Meanwhile melt butter, add garlic, and cook for 30 seconds. Add tomatoes and 3/4 cup chicken broth. Turn heat to medium and boil. Reduce heat after boiling and simmer for 10 minutes until the tomatoes are tender. Add the cream and bring to a boil, stirring until thickens up. Season chicken with salt and pepper and warm the oil and saute the chicken until cooked and brown. Set chicken aside. In the same pan used for the chicken, bring the other 1/4 cup chicken broth to a boil and scrap the pan juices from chicken. Add this to the cream sauce and stir in the basil.
Toss the pasta, sauce and chicken together. Sprinkle Parmesan Cheese on top.

Chicken Enchiladas

I learned about it on Oprah (she had the chef on her show) It is yummy!!
Ingredients:
Roasted Chicken
16 ounce bottle or can enchilada sauce
6 low-fat or fat-free tortillas
1 jar salsa
2 cans refried beans
1/4 cup shredded sharp cheddar cheese
1/4 cup shredded sharp Monterey Jack cheese
1/2 cup low-fat sour cream
1/4 cup kalamata olives , pitted
1 jalapeño , chopped and seeded

(optional) Garnish- avocado, sour cream, salsa, shredded cheese.

Serve with Mexican Rice

Directions
Heat oven to 400°.

Pour the can of enchilada sauce into a pie dish. Dip tortillas in the sauce to soften them.

On a cutting board, gently spread refried beans on one side of each tortilla. Add enough diced Roasted Chicken to cover the beans. Sprinkle with cheddar and Monterey Jack cheeses. Add olives, chopped jalapeño and salsa (optional).

Roll up the tortillas and place seam-side down in a 9" x 13" baking dish.

Blend the sour cream into the remaining enchilada sauce in the pie dish. Pour over enchiladas and sprinkle remaining cheese.

Cover and bake for 25-30 minutes until hot and bubbly.

I garnish them with a sour cream, little salsa, avocado, and cheese. Serve with Mexican rice. (I use the Lipton bag kind)

Yummy Chicken Tortilla Soup

Serves 8-10

Ingredients:
4 skinless, boneless chicken breasts
1 t olive oil
1 t garlic
½ t cumin
4 (14.5 ounce) cans chicken broth
2 c frozen corn kernels or 1 (15.25 ounce) can of corn
1 (15.5 ounce) can black beans
1 (14.5 ounce) can diced tomatoes
2 c chopped onion
1 t chili powder
1 T lemon or lime juice
2 c chunky salsa

Garnish:
1 c chopped cilantro
Tortilla chips
Monterey Jack cheese
Sour Cream
Avocado, cubed
Stove Top Directions: In a large pot, over medium heat, sauté the chicken in the oil for 5 minutes. Add the remaining ingredients. Reduce heat to low and simmer for about 20 to 30 minutes. Remove chicken breasts and shred. Roll in 1 c chopped cilantro just before eating. Break up some tortilla chips into individual bowls and pour soup over chips. Top with the Monterey Jack cheese, sour cream, avocado, and fresh tomatoes. Serves 8-10
Crock Pot Directions: Throw all ingredients in a crock pot on high for 7-8 hours. Remove chicken breasts and shred. Roll in 1 c chopped cilantro just before eating.

Swiss Cheese Chicken

Ingredients:
Chicken Tenders (enough to cover bottom of Pyrex)
Swiss Cheese Slices
1 can Cream of Chicken Soup
2 cups Season Chicken Stuffing Mix
1/2 cup butter
1/4 cup water

Directions:
Arrange chicken in baking dish and cover with Swiss cheese. Stir soup and water together and pour over chicken and cheese. Put dry stuffing over soup and drizzle with butter. Bake at 350 for roughly 45 minutes.

Bajio Chicken

5 chicken breasts
1/2 cup salsa
1 Tbsp cumin
1/2 cup brown sugar (more to taste, I added at least an extra 1/8 cup)
1 4 oz. can diced green chilies
6 oz. Sprite (1/2 can)

Combine all ingredients in a crock pot. Cook on low for 5-6 hours. Remove chicken and shred. Return to crock pot and cook 1 more hour. Thicken the juices with a little cornstarch mixed in water.

Serve in tortillas with lettuce, cheese, black beans and any other taco fixings. If you want it spicier rather than sweeter add a hotter salsa and more green chilies.

Cilantro Chicken

Cilantro Chicken

Ingredients:
2 T lime juice
2 T veg. oil
1 T honey
4 chicken breasts
1 cup finely crushed tortilla chips
16 oz thick-n-chunky salsa
1 cup shredded Monterrey jack cheese
2 T minced fresh cilantro

Directions:
Combine lime juice, oil and honey. Dip chicken breast in mixture and then coat with crushed tortilla chips. Place in an ungreased baking dish and bake uncovered at 350 degrees for 45 minutes or until juices run clear. Combine salsa and cilantro and pour over chicken. Top with cheese and cook for 20 minutes or until cheese starts to bubble.

(We added extra cilantro after it was done because we love cilantro and thought it needed a bit more.)