Chicken Enchiladas

 

Serves: 4-5

1 lb. chicken breast, cooked & shredded
1/4 c. salsa
2 1/2 c. Colby Jack cheese, grated, divided
5-6 flour tortillas, burrito size
1 (15 oz.) can enchilada sauce, divided
Toppings: Salsa, sour cream, cilantro (optional)

Preheat oven to 350 degrees. In a small bowl, combine shredded chicken with salsa. In a 13x9 baking dish, pour 1/3 cup enchilada sauce on the bottom. On a plate or cutting board, lay flat one tortilla. In the center, spread 1/2 cup of chicken and top with 1/3-1/2 cup of cheese. Leaving the ends open, roll one end over the filling and then continue rolling until the tortilla is a long cylinder. Place in baking dish, seam side down. Continue with remaining tortillas until all chicken and cheese is gone, keep aside 1/3 cup cheese. Place each rolled tortilla in the pan, close up next to the previous tortilla.

Once all tortillas are in the pan, pour remaining enchilada sauce over rolled tortillas. Cover baking dish and bake for 20 minutes. Remove cover and top enchiladas with remaining cheese. Return to oven for an additional 5 minutes. Remove from oven and top with salsa, sour cream and/or cilantro, if desired.

Notes: I love enchiladas because like Quiche there are so many different fillings to try. Chicken and cheese are my family's favorite so this is the way we make it most often. But you can use ground beef, ground turkey, shredded beef or leave the meat out altogether. You can choose any variety of enchilada sauce you like, red or green; mild, medium or hot. If you own a pressure cooker, one of the easiest ways to cook the chicken for this dish is to put it on the chicken/poultry setting for 8-12 minutes with the 1/4 cup of salsa with 3/4 cup of water. Then drain the extra liquid when it finishes cooking and shred the meat.

Recipe from Stacy.

Lemon Chicken

Serves: 4-5

5 chicken thighs; bone-in, skin removed
1 c. chicken broth
1 lemon
2 tsp. lemon pepper
1 tsp. rosemary
Salt, to taste
Hot, cooked noodles

In a small mixing bowl, add chicken broth, lemon pepper and rosemary. Zest the whole lemon and add zest to the mixing bowl. Then cut the lemon in half and add the juice of both halves to the broth  mixture. Place chicken thighs into the base of a pressure cooker or slow cooker. Pour broth mixture over the top of the chicken pieces.

In a separate pot, cook egg noodles until soft. Serve with cooked chicken and sauce.

Pressure Cooker: Set to chicken setting and cook for 10-12 minutes (or according to your specific cooker's directions). Release pressure manually when finished cooking. Add salt as needed to taste.

Slow cooker: Cook on high for 3-4 hours or until chicken is cooked to an internal temperature of 165 degrees. Add salt as needed to taste.

Notes: This Lemon Chicken is quick, simple and easy to make especially in the pressure cooker. We like to serve it with the hot, cooked noodle and pour the leftover broth/sauce over the chicken and noodles. Green beans, either canned or steamed fresh are also a great addition.

Recipe from Stacy.

Chicken Tortilla Soup

Serves: 5-6

2 c. cooked, chopped chicken
5 c. chicken broth
1 (15.5 oz) can white hominy, undrained
1 (4 oz.) can green chilies
1 (14.5 oz.) can petite diced tomatoes
1/2 tsp. cumin
1/2 tsp. salt

Toppings
2 c. Colby Jack cheese, shredded
Cilantro, chopped (optional)
15 small corn tortillas

Combine all ingredients (excluding toppings).

Cooking methods
Pressure cooker - In a 6 quart pressure cooker/instant pot, set on soup setting for 15 minutes. Let pressure naturally release for 10 minutes then manually release remaining pressure.
Slow cooker - Cook on high for 3-4 hours or low for 6 hours.
Stovetop -  Bring soup to a boil then simmer for 30-45 minutes. Due to evaporation, add a slight bit of water or additional broth if necessary.

Cut corn tortillas in half, then slice into approximately 1/2 inch strips. Heat a skillet or frying pan with a small amount of oil. Add tortilla strips to pan. Fry in pan for 15 minutes, turning regularly until strips are crispy. Salt tortilla strips if desired.

Serve soup topped with cheese, cilantro and crispy tortilla strips!

Notes: This soup is delicious and a nice change from our regular soups with the addition of the hominy. If you enjoy hominy, you could use a larger can (28 oz, I think). Also, if you prefer more of a kick substitute a can of diced tomatoes and green chilies (the ones that come canned together) for the two individual cans called for in the recipe. Green chilies are practically a food group here in the Southwest but I find the combo can can be a bit spicy for my bunch. 

To make this recipe even quicker, you can substitute a bag of store-bought tortilla chips for the homemade tortillas strips. However, if you have the time, I highly encourage you to fry them yourself. It makes a huge difference!

Recipe originally from a MOPS compilation cookbook. (But I can't actually find the cookbook at the present time so this is how I made it and it came out great!)

Pineapple Chicken

Serves: 3-4

3 chicken quarters, skin removed
Pepper
3/4 c. green bell pepper, cut into 1" pieces
1 c. pineapple, canned
1/2 c. pineapple juice, from can
1/4 tsp. ginger

Place chicken pieces in bottom of crockpot. Sprinkle lightly with pepper. In a small bowl, combine remaining ingredients. Mix well. Pour mixture over chicken. Cover. Cook on low 6-8 hours.

Check my coupon resources page to save money when you make this recipe!

Tips: This was a light, tasty chicken that was full of flavor and low in fat. Any variety of canned pineapple (tidbits, chunks or slices) will work fine with this dish. We served this chicken with brown rice and the extra sauce from the crockpot is great on top of the rice. If you need more than just 3 chicken quarters to feed your family, simply use more pieces of chicken and increase the amount of pineapple. If you started with a 20 ounce can of pineapple, there should be some leftover if you use the measurements above. If you are looking for something similar to this that you can do on the grill, try Teriyaki Chicken with Pineapple.

Recipe adapted from Busy Woman's Slow Cooker Cookbook

Chili-Crusted Chicken

Serves: 4-6

1 c. brown rice
2 tsp. chili powder
1 tsp. paprika
1 tsp. cumin
1/4 tsp. garlic salt
1/4 tsp. pepper
1/8 tsp. cinnamon
1 lb. boneless, skinless chicken breast, cut into strips
1 T. olive oil
1 (15 oz.) can corn, drained
1 (15 oz.) can black beans, rinsed & drained

Cook rice according to package directions. Meanwhile, in a small bowl, combine chili powder, paprika, cumin, garlic salt, pepper and cinnamon. Coat chicken strips with spice mix. Heat oil in large skillet over medium heat until hot. Add chicken; cook 8-10 minutes or until chicken in no longer pink inside. Remove from skillet; keep warm. In the same skillet combine cooked rice, corn, black beans and any remaining spice mix. Cook, covered, over medium heat for 5 minutes or until heated through. Serve chicken strips over rice mixture.

Check my coupon resources page to save money when you make this recipe!

Tips: This was a great low-fat chicken dish that is made even healthier with the addition of brown rice and black beans. Don't forget that brown rice takes about 40 minutes so you might need to start it before you begin cooking the chicken. If your family likes things a little on the spicy side, you can increase the chili powder to 3 teaspoons. If desired, add a small amount of the canned corn "juice" to the skillet when you mix the corn, rice & beans.

Recipe adapted from Pillsbury: Best of the Bake-off Cookbook

Garlic & Lemon Roast Chicken

Serves: 6

2 lemons
2 T. butter, melted
4 garlic cloves, minced
1/4 tsp. salt
1/8 tsp. pepper
1 (approx. 3 lbs.) whole frying chicken

In a small bowl, squeeze juice from one lemon. Add remaining ingredients (excluding chicken); mix well. Rinse chicken inside and out with cold water; drain and pat dry. Brush lemon mixture over chicken and inside cavity. Place chicken, breast side up in a shallow roasting pan. Cut remaining lemon in half and place inside chicken. Bake at 375 degrees for 1 1/4 - 1 1/2 hours. Chicken is done when drumstick moves easily and juices run clear. Let stand 5-10 minutes before serving.

Check my coupon resources page to save money when you make this recipe!

Tips: Lemon and garlic always make a great seasoning blend for chicken. If you prefer chicken without the garlic, try my Roast Chicken recipe. I always remove the skin when I roast a chicken so that the extra fat is removed. I find that as long as I don't overcook the chicken it is still tender and juicy but this is all personal preference. Watch for whole chickens to go on sale and you can make this whole dinner for less than $4-$5. Any leftover chicken can be used to make chicken soup. I recommend Chicken & Vegetable Chowder, Chicken Wild Rice Soup or Rustic Chicken Soup because the garlic & lemon flavors shouldn't clash with the regular flavor of the soup.

Recipe from Pillsbury All-American Chicken Magazine

Cranberry Chicken Bake

Serves: 4-6

1 whole chicken, cut into pieces
1 small onion, chopped
1 c. fresh cranberries
3/4 c. water
1/4 c. tomato paste
2 T. red wine vinegar
2 t. onion powder
1/2 t. sugar
1/2 t. salt
1/4 t. pepper

Arrange the chicken pieces in a greased 13 x 9 baking dish. Sprinkle the onion on top, then the cranberries. In a small bowl, combine remaining ingredients until well blended. Pour the sauce over the cranberries and chicken. Bake at 350 degrees for 1 hour or until chicken juices run clear.

Click here to see if there are any coupons available to go with this recipe!

Tips: This chicken dish had a nice, slightly tart cranberry flavor and was great served with rice. I don't know how easy it is to find fresh cranberries right now but I bought extra bags when they went on sale after the holidays and stuck them in the freezer. I also shared this recipe at Simply Sugar & Gluten-Free's Slightly Indulgent Tuesday.

Recipe from Bake until Bubbly: The Ultimate Casserole Cookbook

Red Pepper Rotini

Serves: 4

1/2 pkg. (8 oz.) rotini pasta
1 red bell pepper
2 boneless, skinless chicken breasts, cubed
1 tsp. olive oil
1/2 c. homemade Basic Vinaigrette dressing
1/2 c. mozzarella cheese, shredded

Cook the pasta according to package directions; drain. Heat oven to 450 degrees. Cut bell pepper in half lengthwise and remove stem & seeds. Place pepper halves in a baking dish and roast in oven for 10-15 minutes; turning once. Let cool and dice. In a small skillet, saute chicken in oil for 8-10 minutes or until chicken is no longer pink. Add chicken, roasted pepper, vinaigrette and cheese to pasta and toss to coat. Serve hot.


Tips: I was so impressed by this simple dinner and by the flavor of the roasted red pepper. Be sure to make the Basic Vinaigrette dressing either before you start or while the chicken and pasta are cooking. Use the leftover dressing on your salad, cooked vegetables or for another meal. I roasted the red pepper in my toaster oven to save having to turn on the regular oven. Again, in my haste to get dinner on the table I forgot to take a picture. Next time we make this meal I will be sure to add a picture because it was really a very pretty dish.

Recipe from The $5 Dinner Mom Cookbook

Parmesan Chicken Breasts

Serves: 4

1/2 c. grated Parmesan or Romano cheese
1/4 c. bread crumbs
1 t. oregano
1 t. parsley
1/4 t. paprika
1/4 t. salt
1/4 t. pepper
3-4 boneless, skinless chicken breasts
2 T. butter, melted

Mix cheese, bread crumbs and seasonings in a shallow bowl. Dip chicken in melted butter then coat with crumb mixture. Place in a greased 13 x 9 baking dish. Bake at 400 degrees for 30-35 minutes or until cooked though.

Click here to see if there are any coupons available to go with this recipe!

Tips: These simple baked chicken breasts had a great flavor and looked good too. There are a variety of side dishes that will complement these such as buttery, garlic noodles, cooked veggies or just a simple green salad. I also shared this recipe at Harrigan Howdy's Recipe Share Party & Simply Sweet Home's Friday Favorites.

Recipe from Favorite Brand Name Best-Loved Recipes of All Time

Chicken Pizza Roll-Ups

Serves: 6

6 boneless, skinless chicken breasts
1 can (15 oz.) pizza sauce
2 c. bread crumbs
2 c. Mozzarella cheese, shredded
Salt & pepper

Place chicken breasts between two sheets of plastic wrap or waxed paper and pound until ¼ - ½-inch thick. Mix pizza sauce with bread crumbs and spread over chicken. Sprinkle with cheese. Roll up each breast and secure with a wooden toothpick. Salt and pepper outside of chicken. Place in a greased baking dish and bake at 350 degrees for 45 minutes.

Click here to see if there are any coupons available to go with this recipe!

Tips: This chicken had a nice pizza flavor and it was nice to present chicken in a slightly different form. I always have trouble flattening chicken so just do the best you can. If you have a jar of spaghetti sauce (preferably non-chunky) that can easily be substituted for the can of pizza sauce. Garlic bread and a green salad go nicely with this meal.

Recipe from Cooking Secrets My Mother Never Taught Me

Tropical Chicken Bake

Serves: 4

2 boneless, skinless chicken breasts
1 T. butter
2 medium sweet potatoes; peeled, cut into chunks & cooked
1 large firm banana, cut into 1/2 inch slices
2/3 c. mandarin oranges
2/3 c. pineapple tidbits
1/2 c. sweet-and-sour sauce
Hot, cooked rice

In a skillet over medium heat, brown chicken in butter. In an ungreased 2-qt. baking dish, combine sweet potatoes, bananas, oranges and pineapple. Top with chicken; pour sweet-and-sour sauce over all. Bake, uncovered, at 350 degrees for 25-30 minutes or until chicken reaches an internal temperature of 170 degrees. Serve over rice.

Click here to see if there are any coupons available to go with this recipe!

Tips: I know this recipe might sound odd with bananas in it but they blended in well and added to the flavor so don't be afraid to put them in. I'm not sure if it is because we live at a higher altitude or not, but my chicken took a while to cook so make sure yours is fully cooked before you take it out. If you would like, add a small amount of almonds or pecans on top (we always leave the nuts out of any recipes because of my daughter's nut allergies). I also shared this recipe at Simply Sweet Home's Friday Favorites.

Recipe adapted from Taste of Home 30-Minute Cookbook

Honey Lime Chicken

Serves: 4

4 boneless, skinless chicken breast halves
1 1/2 t. garlic salt
1 T. oil
1 can (20 oz.) sliced pineapple
1/4 c. honey
3 T. lime juice
1 T. soy sauce
2 t. cornstarch
Lime wedges, optional

Sprinkle chicken with garlic salt. In a large skillet, brown chicken in oil over medium-high heat. Drain pineapple, reserving juice. Add 1/4 cup juice to skillet; set remaining juice aside. Reduce heat; cover and simmer for 6-8 minutes or until chicken juices run clear. Remove chicken and keep warm. Combine honey, lime juice, soy sauce, cornstarch and remaining pineapple juice; pour into skillet. Bring to a boil over medium heat, stirring for 1-2 minutes. Add pineapple; heat through. Pour sauce over chicken; garnish with lime wedges if desired.

Click here to see if there are any coupons available to go with this recipe!

Tips: This lightly sweet chicken dish was easy to put together. I actually poured the sauce out of the skillet before adding the pineapple. I did this because I wanted the pineapple to have a little flavor from the sauce but still retain most of its pineapple flavor. We served this over hot, cooked rice. If you like the chicken and lime combination, then try Lime-Salsa Chicken too. I also shared this recipe at The Grocery Cart Challenge's Recipe Swap.

Recipe from Taste of Home 30-Minute Cookbook

Company Chicken

Serves: 4-6

4-6 chicken breasts, skin removed
1/4 c. sherry
1/2 c. chicken broth
1/2 c. grated Parmesan cheese
Pepper
Seasoned salt
Hot, cooked rice

Place chicken in a greased baking dish (size will depend on how much chicken you are making). Sprinkle chicken with pepper and seasoned salt. Pour sherry and chicken broth on top of chicken. Sprinkle with Parmesan cheese. Bake, covered, at 350 degrees for 45 minutes. Uncover and cook an additional 15 minutes. Serve with rice.

Click here to see if there are any coupons available to go with this recipe!

Tips: This chicken dish was very easy to put together and can probably use whatever chicken pieces you prefer. I think it would also be great with noodles on the side if you like those better than rice. If you don't keep sherry on hand, just purchase a small bottle of cooking sherry which can be found in most grocery stores near the vinegars. Also, check out Marinated Pork Loin, Chicken Tetrazzini, Sherry Chicken for other uses for the sherry. I also shared at Blessed with Grace's Tempt my Tummy Tuesday.

Recipe adapted from The Four Ingredient Cookbook

Rustic Chicken Soup

Serves: 4

1 t. oil
1-2 boneless, skinless chicken breast, cubed
3/4 c. onion, chopped
1 medium carrot, shredded
1/2 celery rib, thinly sliced
1 garlic clove, minced
1 can (14.5 oz.) chicken broth
1/4 c. uncooked, instant brown rice
1/8 t. crushed red pepper flakes
1/4 t. basil
1/4 c. mozzarella cheese, shredded
2 t. Parmesan cheese, grated

Heat oil in a large saucepan over medium-high heat. Cook chicken until no longer pink. Add in onion, carrot, celery and garlic for 4 minutes or until onion is soft. Add the broth, rice, pepper flakes and basil. Increase heat to high and bring to a boil. Reduce the heat and simmer, covered for 10 minutes or until celery is tender and rice is soft. Serve into bowl. Sprinkle each bowl with cheeses.

Click here to see if there are any coupons available to go with this recipe!

Tips: This was a light chicken soup that coupled with some bread from the bread maker or biscuits makes a great meal. To shredded the carrots, I just used my cheese grater and used the large grater holes. If red pepper flakes are not something you use regularly, here is my suggestion. Pick up a packet the next time you have pizza. Now I'm not encouraging you to snag handfuls of red pepper packets from your local pizzeria just one or two from time to time. This soup is low in fat & calories too! I also shared this recipe at Simply Sugar & Gluten-Free's Slightly Indulgent Tuesdays.

Recipe adapted from the American Heart Association's Love Your Heart recipes

Chicken Marseilles

Serves: 4

3 T. butter
4 boneless, skinless chicken breast
2 c. water
1 pkg. (1 oz.) vegetable soup/dip mix
1/2 t. dill
1/2 c. sour cream or plain yogurt
Hot, cooked brown rice

In a large skillet, melt butter and brown chicken for 10-15 minutes; turn occasionally. Stir water, dill and soup mix into skillet; bring to a boil. Reduce heat, cover and simmer for 25-30 minutes or until chicken is cooked through. Remove chicken from skillet; keep warm. Stir sour cream or yogurt into skillet until smooth. Serve chicken and sauce over rice.

Click here to see if there are any coupons available to go with this recipe!

Tips: This was a very easy, very tasty chicken dish. I used Brown Cow Greek Plain Yogurt so the yogurt was nice and thick but still cut down the calories for this dish. You can use any chicken pieces with this recipe just make sure the juices run clear before you remove them from the pan. I think I used Knorr's Vegetable Soup Mix. It did seem a bit pricey for one little soup mix so watch for a sale or coupon and pick it up then. I also shared this recipe at Tales from the Fairy Blogmother's What's Cooking Wednesday.

Recipe from 365 Easy Chicken Recipes

Green Chile Chicken Casserole

Serves: 8-10

1 1/3 c. chicken broth
1 can (4 oz.) diced green chiles
1 c. onion, chopped
1 c. sour cream
1/2 t. salt
1/2 t. cumin
1/2 t. pepper
2 cans (10.75 oz.) cream of chicken soup
1 garlic clove, minced
4 c. chicken, cooked and shredded
18 (6-inch) corn tortillas
2 c. (8 oz.) Cheddar cheese, shredded

Combine first 10 ingredients in a large saucepan. Stir well; bring to a boil, stirring constantly. Remove from heat. In a greased 13 x 9 pan, spread 3/4 c. soup mixture on the bottom. Arrange 6 tortillas over mixture and top with a generous amount of soup mixture then a large handful of cheese. Repeat layers two more times ending with cheese on top. Bake at 350 degrees for 30 minutes or until bubbly.

Click here to see if there are any coupons available to go with this recipe!

Tips: Although this recipe doesn't quite fit in the typical Recipes for Moms criteria of quick and easy, I find that some recipes that require a little more work do end up being worth the extra effort. This is one of those recipes. It did take a bit of time to put together the soup mixture and mostly to get the chicken cooked and shredded. Once that was done it was pretty quick and easy to assemble the casserole and the taste made up for the extra time. If your kids enjoy spicy food or you are making this for adults, you might want to use 2 cans of green chiles. I only used one and my daughter never even mentioned the word "spicy". If you have leftovers it does reheat well in the microwave. If you're interested in another green chile dish that takes a bit of work, try the Green Chile Frittata. I also shared this recipe at Diary of a Stay at Home Mom's Cooking Thursday.

Recipe adapted from Cooking Light Complete Cookbook

Chicken Wild Rice Soup

Serves: 5

5 2/3 c. water
1 pkg. (4.3 oz) long grain & wild rice mix
1 envelope chicken noodle soup mix
1 celery rib, chopped
1 medium carrot, chopped
1/3 c. onion, chopped
2 cans (10.75 oz each) cream of chicken soup
1 c. cubed, cooked chicken

In a large saucepan, combine water, rice mix with seasoning packet and soup mix. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in the celery, carrot and onion. Cover and simmer for 10 minutes. Stir in chicken soup and chicken. Cook 8 minutes longer or until rice and vegetables are tender.

Click here to see if there are any coupons available to go with this recipe!

Tips: This creamy chicken soup was filling and easy to put together. For the rice mix, I used Rice-a-Roni Nature's Way Long Grain & Wild Rice. For the noodle soup, I used Campbell's Noodle Soup. To go with this I made White Rice Bread in the bread machine. I also shared this recipe at The Grocery Cart Challenge's Recipe Swap.

Recipe from Taste of Home's 2003 Quick Cooking Annual Recipes

Chicken Taco Stew

Serves: 3-4

1 c. cooked & cubed chicken
1 can (15 oz.) kidney beans, rinse & drained
1 can (10 oz.) tomatoes and green chilies, undrained
1 can (15 oz.) corn, drained
1 1/4 c. chicken broth
1/4 t. cumin
1 T. cornstarch
1 c. (4 oz.) cheddar cheese, shredded

In a saucepan, combine all ingredients except cheese. Cook over medium heat, stirring occasionally until stew boils and thickens. Sprinkle with cheese before serving.

Click here to see if there are any coupons available to go with this recipe!

Tips: Warning - even using mild tomatoes and green chilies this stew was a bit spicy. We like spice in our family and try not to let our kids shy away from it. My daughter never complained but our little guy seemed to protest his second helping. That said, I am posting this recipe because it was very tasty and easy to put together. I cut the meat off of two leftover chicken drumsticks and used that for my cup of chicken. I also shared this recipe at Diary of a Stay at Home Mom's Cooking Thursday.

Recipe adapted from Progresso Soups & More Magazine

Chicken Stuffing Skillet

Serves: 6

1 1/2 c. hot water
2 T. butter, melted
1 pkg. (6 oz.) chicken-flavored stuffing mix
6 boneless, skinless chicken breast halves
1 can (10.75 oz.) cream of mushroom soup
1/3 c. sour cream

In a medium bowl, mix hot water, butter and stuffing; stir. Cook chicken in non-stick skillet on medium-high heat for 5 minutes on each side. Mix soup and sour cream; pour over chicken. Top with stuffing; cover. Cook on low heat for 10 minutes or until internal temperature reaches 165 degrees.

Click here to see if there are any coupons available to go with this recipe!

Tips: This recipe is so simple and filling there's really not much else that needs to be said!

Recipe from Kraft Food & Family (Fall '09)

Crockpot BBQ Chicken

Serves: 4-6

1 whole chicken, cut up & skin removed
1 medium onion, thinly sliced
1 lemon, thinly sliced
1 bottle (18 oz.) barbecue sauce
3/4 c. regular cola

Place chicken in a crock pot. Top with onion and lemon slices. Combine barbecue sauce and cola; pour over all. Cover and cook on low for 8 hours or until chicken juices run clear.

Click here to see if there are any coupons available to go with this recipe!

Tips: What an easy way to prepare BBQ chicken! Granted chicken on the actual barbecue is always the first choice. However if you live in a cold weather area now you don't have to give up BBQ chicken all winter. Watch for whole chicken or chicken pieces to go on sale. You can often find them for $1.00 or less per pound. Check out Saucy Country Ribs for another crock pot idea with cola! I also shared this recipe at Tales from the Fairy Blogmother's What's Cooking Wednesday.

Recipe from Taste of Home's 2001 Quick Cooking Annual Recipes