Chicken Enchiladas

Recipe from my friend, Elizabeth Chapman (http://www.emyselfandi.com/2010/02/few-more-answers.html)

 

Ingredients:

3 chicken breasts (cooked and shredded)

2 8oz packages of cream cheese (softened)

1/2 pkg taco seasoning

1 can black beans

1 can Mexican corn

1 can diced tomatoes

1 can green chilies (depending on how much spice you like!)

1 can green enchilada sauce

8 - 10 burrito tortillas - wheat, uncooked*

Shredded Mexican cheese

- Mix first 6 ingredients together (Drain all canned items)

- Cook tortillas

- Spread mixture generously in tortillas & roll.

- Place them in a casserole dish

- Top with cheese

- Cover with Green Enchilada Sauce

- Bake at 350 for about 30 minutes

Black Bean 'n' Pumpkin Chili

Black Bean ‘N’ Pumpkin Chili

1 medium onion, chopped

1 medium sweet yellow pepper, chopped

3 garlic cloves, minced

2 tablespoons olive oil

3 cups chicken broth

2 cans (15 ounces each) black beans, rinsed and drained

2 ½ cups cubed cooked turkey (I have always used chicken)

1 can (15 ounces) solid-packed pumpkin

1 can (14 ½ ounces) diced tomatoes, un-drained

2 teaspoons dried parsley flakes

2 teaspoons chili powder

1 ½ teaspoons dried oregano

1 ½ teaspoons ground cumin

½ teaspoon salt

In a large skillet, sauté the onion, yellow pepper, and garlic in oil until tender.  Transfer to a 5 qt. slow cooker; stir in the remaining ingredients. Cover and cook on low for 4-5 hours or until heated through   YIELD: 10 SERVINGS (2 ½ QUARTS)

Macaroni Grill Penne Rustica -

Recipe via Your Homebased Mom

Ingredients:
12 oz. grilled chicken breast (marinate in olive oil and garlic salt overnight, then grill on barbecue for best flavor)
½ pack thick bacon
48 oz. (3 boxes) penne pasta
2 large red bell peppers- diced
1 cup grated parmesan cheese
½ tsp paprika
Gratinata Sauce:
2 tsp butter
2 tsp chopped garlic
1 cup marsala wine OR 1/3 cup apple juice + 2 tbsp red wine vinegar +enough chicken broth to equal 1 cup
1 tsp dijon or dry mustard
1 tsp salt1 tsp chopped rosemary
¼ tsp cayenne pepper
8 cups heavy cream
Directions:
Sauté garlic in butter in large pan. Add marsala wine, mustard, salt, rosemary, cayenne pepper, and heavy cream.Cook pasta according to directions. Cook bacon. Slice chicken into medium-bite size pieces.Combine sauce, cooked pasta, diced chicken, cooked bacon, bell peppers, parmesan cheese, and paprika and mix thoroughly. Spread in pans. Top with chopped rosemary and mozzarella cheese.
Bake @ 475 for 10 minutes. If frozen, thaw in refrigerator the day of. Cover with foil and bake @ 375 for 1 hour. Remove foil during the last 15 minutes.
Number Of Servings: Yields one 8×8 and two 9×13 casserole dishes.
Preparation Time: More than an hour