Oven Baked Chicken Fajitas

Oven Baked Chicken Fajitas

 

Ingredients

• 1 pound boneless, skinless chicken breasts, cut into strips
• 2 Tbsp vegetable oil
• 2 tsp chili powder
• 2 tsp cumin
• ½ tsp garlic powder
• ½ tsp dried oregano
• ¼ tsp salt
• 1 (15 oz) can diced tomatoes with green chilies
• 1 medium onion, sliced
• 1 large bell pepper, seeded and sliced (I use half a green and half a red)
• 12 flour tortillas
• Toppings such as cheese, sour cream, and guacamole – if desired

Instructions

Preheat the oven to 400 degrees. Place chicken strips in a greased 13×9 baking dish. In a small bowl combine the oil, chili powder, cumin, garlic powder, dried oregano, and salt  Drizzle the spice mixture over the chicken and stir to coat. Next add the tomatoes, peppers, and onions to the dish and stir to combine.  Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender. Serve on tortillas with desired toppings.

Hawaiian Haystacks

I used....

6 LARGE Chicken Breasts

4 Cans of Cream of Chicken Soup

1\2 C. Cream Cheese

A little bit of milk

Season as desired- I just used pepper and a little garlic salt. 

I make it in a crockpot so that I can throw it all in, and leave it for the day. 

Lay on a bed of white rice. {provided}

Dress with desired toppings such as:

Won tons {provided}

Cheese

pineapple

tomato

Greep Peppers

Mandarin Oranges

Whatever else you can dream of! 

Again, I am feeling so bad that the chicken part didn't make very much. I am hoping with all the toppings, we'll all be pleasantly surprised by how far it goes. :)

Chicken Pot Pie

Hey Girls! Here is a link to my Chicken Pot Pie recipe from last month. Sorry I am late in posting... I have been a little out of it the last few weeks. I will post this months recipe soon!

Chicken Pot Pie

Cilantro Lime Chicken Tacos

1 cup fresh cilantro leaves (do not include stems)
2 1/2 tablespoons extra virgin olive oil
2 tablespoons sliced, toasted almonds
3 tablespoons chopped, fresh garlic
1 1/2 teaspoon lime juice
1/2 cup shredded asiago (Parmesan or Romano can be substituted too)
1 1/2 teaspoon kosher salt
1/4 cup chicken broth

Season chicken with salt, pepper and garlic powder. In a skillet sprayed with cooking spray, saute chicken over medium high heat and cooked through. Toss cooked, seasoned chicken with the pesto. Fill tortillas with chicken and top with preferred garnishes.

 Using a blender, mix together the cilantro, olive oil, almonds, garlic, lime juice, asiago, salt and chicken broth on low speed for 2 minutes.

Add with chicken and freeze.

Chicken is already cooked so to eat just de-thaw and warm up! 

Chicken Pockets

Dough (2 hour French bread Dough):

1/2 cup warm water

1 Tbsp. plus 1 tsp. yeast

3 Tbsp. sugar

1 Tbsp. salt

1/3 cup oil

2 cups very hot tap water

6 cups flour

Chicken Pockets:

1 batch of 2-hour French bread dough

8 oz. cream cheese

4 Tbsp. melted butter

1/2 tsp. salt

1/4 tsp. pepper

2 Tbsp. chopped green onions

2 cups cooked and cubed chicken

4 Tbsp. milk

1 1/2 cups Italian bread crumbs

Chicken gravy:

1 can cream of chicken soup

3/4 cup water or milk

Dissolve yeast and sugar in 1/2 cup water. In a large bowl, combine salt, oil, and 2 cups hot water. Mix in 3 cups flour. Add the yeast mixture. Mix in remaining 3 cups of flour. Punch down every 10 minutes for 50 minutes. If making Chicken Pockets, continue on to the next part of the recipe.

Blend cream cheese and melted butter until smooth. Add the remaining ingredients. Roll out bread dough and cut into 3-inch squares. Place 1/2 cup of chicken mixture in the center of each square. Pull up the corners and seal the edges. Roll in melted butter and then in bread crumbs. Let rise until double in size. If freezing, see directions below. Otherwise, bake at 350 for 20 minutes or until golden brown. Serve with chicken gravy.

Empty can of soup into saucepan and whisk in water or milk. Heat until very warm, stirring continually. Serve over chicken pockets.

Freezing directions: Flash freeze chicken pockets and place in a freezer bag. Include a can of cream of chicken soup with each meal for group member to prepare the grave at home.

Chicken Enchilada's

Chicken Enchiladas

11/2 pounds of Chicken
1 can green enchilada sauce
1 can cream of chicken soup
8oz of Salsa
2 cup Cheese

Cook Chicken, Mix together all ingredients and put in tortillas
cook for 30 on 350.

Hawaiian Chicken

6 boneless, skinless chicken breasts
1/2 cup ketchup
1/2 tsp. Worcestershire sauce
1 tsp. mustard
1/2 cup crushed pineapple with juice
1/2 cup brown sugar

Mix all ingredients together. 350 degrees for 45 minutes or slow cooker 4-6 hours. Serve over rice.

Freeze- place chicken in bag, pour sauce mixture over chicken in bag.

From Girlfriends on the Go.

Thanks for letting me join the group!

Honey-Lime Chicken Enchiladas

1/3 cup honey
1/4 cup lime juice (about 2 large limes)
2 teaspoons to 1 Tablespoon chili powder
2 large cloves of garlic, finely minced or 1/2 teaspoon garlic powder
1 lb boneless skinless chicken breasts (about 2 large breasts), cooked and shredded
12 corn tortillas
2 cups of Mexican cheese blend, shredded (1 small bag usually is 2 cups)
1 14-oz can of green enchilada sauce (mild or medium, to your taste)
1/2 to 3/4 cup of heavy cream
nonstick cooking spray
1 Tablespoon of chopped cilantro, to garnish

Preheat oven to 350 degrees F. Place the cooked and shredded chicken in a medium sized bowl. Set aside. In a small bowl, place the honey, lime juice, chili powder and minced garlic or garlic powder. Whisk together thoroughly to combine. Pour this mixture over the chicken and cover with plastic wrap. Allow to marinate while you prepare the tortillas, 30 minutes or up to 1 hour, in the refrigerator.


Heat a large griddle till a drop of water skitters across (about 350 degrees F). Spray the surface with non-stick cooking spray or a oil it with a little bit of canola oil in between each round of tortillas. Heat tortillas about 20 seconds on each side till warm and flexible and some golden brown spots have appeared. Remove the tortillas from the griddle and keep them between a couple of paper towels until ready to use.


Spray the sides and bottom of a 9x13-inch baking dish lightly with cooking spray. In a medium bowl combine the enchilada sauce and the heavy cream. Spread about 1/2 cup of the mixture in the bottom of the oiled baking dish. Add a large spoonful (about 2 tablespoons) of the chicken mixture to the center of each tortilla in a line. Cover the chicken with a large tablespoon (or big pinch) of cheese, then roll the tortilla up from one side to make a rolled enchilada - it will be more of an over lap on the seam side that rolled tightly. Place the enchilada seam side down in the baking dish starting at one end with the long edge parallel to the longest side of the pan so that you end up with two columns of six enchiladas each.

Repeat with the remaining chicken, cheese and tortillas. You will use about 1 1/2 cups of the cheese for the filling and set the remainder aside for topping the enchiladas in the pan. Add the remaining marinade mixture to the enchilada sauce and cream mixture, if desired. Pour this mixture over the top of all the enchiladas. Sprinkle with the remaining cheese.


Bake the enchiladas for 30 to 35 minutes, until the cheese is melted and bubbly and starting to brown on top. Serve with sour cream, black beans, and rice or a green salad for a great meal.

Apricot Chicken

1 bottle of Russian Dressing
1 jar of Apricot Jam
1 Package of Onion Soup Mix
4- 6 Chicken Breast

Mix all the ingredients together and pour over chicken, let marinate or cook right away.

turn oven on to 350 degrees and cook 30-45 minutes until chicken is done.

I also love this grilled on the outdoor grill.

Serve over rice.

Crock Pot Chicken Tacos

Serving Size: 4

Ingredients
1 ½ lbs boneless chicken breasts (about 3 breasts)
1 10 oz. can Rotel diced tomatoes and chilies

Post Freezing Ingredients
8 flour tortillas
2 cups shredded cheese
sour cream
salsa
1 cup lettuce, shredded

Recipe Directions1. Place chicken breasts in crock pot. Pour can of diced tomatoes and chilies on top.
2. Set crock pot on high, let cook for 5-6 hours or until chicken shreds easily.

Freezing Directions1. Remove chicken from crock pot, let cool.
2. Place chicken into freezer zip-lock bag or freezer safe container.
3. Place in freezer. Good frozen 3-4 months.

Defrosting Directions
1. Remove from freezer.
2. Place in refrigerator for approximately 24 hours or until thawed.
3. Place in pan and heat on stove over medium heat until warm.

-Serve inside flour tortillas with other ingredients listed above.

Hawaiian Teriyaki Chicken

You can use this recipe as a marinade for any meat or vegetable. It is salty and sweet and is fantastic served over a mound of hot cooked rice and steamed veggies.

Hawaiian Teriyaki Chicken
Yield: 6 to 8 servings
2 cups soy sauce
2 cups water
2 cups brown sugar
2 cups white sugar
1 teaspoon sesame oil
1 tablespoon minced ginger
1 green onion, chopped
3 cloves minced garlic
3 pounds chicken tenders or breasts,
1 keilbasa sausage sliced into 1-inch strips (optional)

Place all ingredients except chicken and sausage into 2
large zip-top bags. Stir to create marinade. Add the raw chicken and sliced sausage
squeeze all the air out of the bags. Label and
freeze. (Marinate the meat for at least 15
minutes in the fridge, or up to 3 months in
the freezer.)
To Serve
Defrost frozen meat and marinade in the microwave and
then cook together in a hot skillet until chicken is cooked through (5 minutes on each
side.) Serve with rice. To turn marinade into a
sauce, bring it to a boil on the stove and add 3
tablespoons cornstarch mixed with ½ cup cold
water. (Mix the cornstarch with water before
pouring it into the sauce or it will be lumpy.)
Stir until sauce thickens, and then pour on
rice. Garnish with sesame seeds.

*Another option to make this recipe is to place all ingredients in a
slow cooker and cook on low for 3 hours.
Serve with rice and freeze
leftovers.

Chicken Tetrazzini

¾ pound spaghetti
3-5 chicken breasts (about 4 cups cooked and salted)
½ onion, diced
½ clove garlic or garlic salt
2 cans cream of mushroom soup
2 cans cream of chicken soup
2 cups milk
1 Tblsp butter
1 Tblsp worcestershire sauce
1 Tblsp parsley, chopped
pepper, paprika and salt to taste
¾ cup grated cheese

Cook spaghetti, rinse, put in shallow buttered baking dish. Cook onion and garlic in butter slowly, add soups, steak sauce, milk and ½ of the grated cheese. Cook slowly until smooth. Add cooked, diced chicken, parsley, pepper, paprika and salt. Mix well. Pour over spaghetti. Sprinkle cheese and paprika on top. Cook at 350 degrees for 30 minutes.

Easy Cheesy Chicken

Easy Cheesy Chicken

6 chicken breasts
1 can cream of mushroom soup
1 can cream of chicken soup
2 cups sour cream
2 cups shredded cheddar cheese
dash of paprika

(this recipe makes a 9x13 pan, so I halved it, so this made 2 freezer meals)

Place chicken breast in greased 8x8 pan. Mix all other ingredients and pour over chicken. Bake uncovered at 350 degrees for about 45 minutes. Serve over rice or egg noodles.