Hawaiian Open-Face Sandwiches

What you need:

English Muffins
Honey Mustard
Leftover Chicken or Turkey
Pineapple
Provolone or Mozzarella cheese slices

Directions:

Toast English Muffins.

Spread with Honey Mustard.

Layer the sandwiches with chicken, pineapple, and then cheese.

Broil in oven until cheese melts.

Creamy Chicken Enchiladas

This is by far one of my favorite dishes to make. It’s not the making it that makes it my favorite, but it’s how yummy it is. They are good served with lettuce, sour cream, and tomatoes. Also, the enchiladas are really good reheated the next day for lunch.

What you need:

1 Tbsp butter
1 can Old El Paso Mild Green Chile Enchilada Sauce
1 (8 oz) package cream cheese, cut up and softened
2 cups cooked chicken breast, chopped
8” flour tortillas
2 cups Monterey Jack cheese, shredded
1 pint whipping cream

Directions

Preheat oven to 350°F.

Melt butter in large skillet over medium heat. Add Enchilada Sauce and cook for 1 minute.

Stir in cream cheese and chicken and cook, stirring constantly until cream cheese melts.

Spoon 2-3 tablespoons of chicken mixture down center of each tortilla.

Roll up tortillas and place seam side down in lightly greased baking dish.

Sprinkle with Monterey Jack cheese, and drizzle with whipping cream.

Cover with foil and bake for 30 minutes. Take off foil and cook for another 15 minutes.

Spinach & Beef Enchiladas

What you need:

1 lb ground beef

1 medium onion, chopped

1 box (9 oz) frozen spinach

½ teaspoon ground cumin

½ teaspoon garlic-pepper

½ cup sour cream

2 cups shredded Colby-Monterey Jack cheese

1 can enchilada sauce

1 (8) package flour tortillas

½ cup salsa

Directions:

Heat oven to 350°F. Spray 13 x 9 in backing dish with cooking spray. In 12 in nonstick skillet, cook beef and onion over medium-high heat, stirring occasionally, until beef is brown.

Stir in spinach; cook, stirring frequently, until wilted.

Stir in cumin, garlic-pepper, sour cream, and 1 cup of cheese.

Spread about 1 teaspoon enchilada sauce on each tortilla. Top each with about ½ cup beef mixture.

Roll up tortillas; place seam side down in baking dish.

Drizzle some enchilada sauce on them.

Sprinkle with remaining cheese.

Spray sheet of foil with cooking spray; cover baking dish with foil. Bake at 350°F for 40 to 45 minutes.

Serve enchiladas with tomatoes, lettuce, jalapeños, etc.

Breaded Chicken

I’ve really wanted to find a good and easy recipe to bread chicken. Well the other day I had some chicken breasts to cook and I decided to try to make my own breading for the chicken out of things I just had in my panty. I was worried about how it would turn out because it is mostly flour and corn starch, but it turned out great and everyone loved it and I’ve already used this method of breading again.

What you need:

Flour
Corn Starch
Lemon Pepper
Italian Seasoning
Butter or Vegetable Oil or Crisco
Chicken

Directions:

In a pie plate mix equal parts flour and corn starch. Add dashes of lemon pepper, Italian seasoning, salt, pepper, or whatever seasonings you like.

Heat a large skillet with butter or oil.

Dip damp chicken in flour mix, coating the chicken with the mix.

Put chicken in skillet. Cook on one side until breading has browned.

Flipped and cook until chicken is done.