Easy Cheese Chicken Enchiladas

Easy Cheesy Chicken Enchiladas


3 ounces cream cheese
2 cups chopped, cooked chicken breast
12 ounces chunky salsa
1 cup mexican blend cheese, shredded (I use regular cheddar)
8 (6-inch) tortillas

For the yogurt sauce:
2 cups low-fat plain yogurt
1 cup chopped cilantro
1 tsp ground cumin

Heat cream cheese in large skillet over medium heat until soft.
Stir in chicken and 1/2 cup of the salsa; mix well.
Add 1/2 cup shredded cheese; stir until melted.
Spoon about 1/3 cup of chicken mixture onto each tortilla; roll up. Place seam side down in 9x 13 baking dish.Top with remaining salsa and cheese.
Bake at 350 degrees for about 15 minutes, or until heated through. Serve with yogurt sauce.
For sauce: combine yogurt, cilantro, and cumin. Chill until needed.

Cajun Chicken Pasta

Cajun Chicken Pasta


2 chicken breasts, cut into pieces
4 Tbs butter
1/2 red pepper
1/2 green pepper
1/2 lb mushrooms (opt.)
2 green onions
1 c milk
1 brick cream cheese
1/2 tsp basil
1/2 tsp lemon pepper (or 1/2 tsp pepper and 1/2 tsp lemon juice)
1/2 tsp salt
1/4 tsp garlic powder
1 tsp cajun seasoning
8 oz pasta

Cook pasta as directed.
Saute chicken in butter 5-7 minutes.
Add peppers, mushrooms, onions, cook, stir 2-3 minutes. Reduce heat.
Add cream cheese, milk, and seasonings.
Thicken with flour if needed. Serve over pasta.

Note: Before I add the cajun seasoning at the end, I set some sauce aside for Elden (he dislikes spice at all). I made my own cajun seasoning by looking it up online.)

Catherine's Spicy Chicken Soup

I made this tonight and it's pretty good. Thought you might like to try. Catherine's Spicy Chicken Soup http://allrecipes.com/recipe/catherines-spicy-chicken-soup/detail.aspx Ingredients 2 quarts water 8 skinless, boneless chicken breast halves 1/2 teaspoon salt 1 teaspoon ground black pepper 1 teaspoon garlic powder 2 tablespoons dried parsley 1 tablespoon onion powder 5 cubes chicken bouillon 3 tablespoons olive oil 1 onion, chopped 3 cloves garlic, chopped 1 (16 ounce) jar chunky salsa 2 (14.5 ounce) cans peeled and diced tomatoes 1 (14.5 ounce) can whole peeled tomatoes 1 (10.75 ounce) can condensed tomato soup 3 tablespoons chili powder 1 (15 ounce) can whole kernel corn, drained 2 (16 ounce) cans chili beans, undrained 1 (8 ounce) container sour cream Directions In a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes. Bring to a boil, then reduce heat and simmer 1 hour, or until chicken juices run clear. Remove chicken, reserve broth. Shred chicken. In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned. Stir in salsa, diced tomatoes, whole tomatoes, tomato soup, chili powder, corn, chili beans, sour cream, shredded chicken and 5 cups broth. Simmer 30 minutes.