Ingredients:

2 1/2 lbs boneless skinless chicken breasts , about 6
1/2 teaspoon adobo sauce , from the canned peppers
1/4 cup lime juice
1 garlic clove , minced
1 chipotle chile in adobo , minced
1/4 cup olive oil
2 tablespoons honey

Preparation:

Preheat grill to moderate heat for gas or medium indirect heat for charcoal and AWAY from fire, lightly oil or spray COOL cooking rack for easy cleaning. Mix minced pepper, adobo, lime juice,garlic, oil and pour half into resealable bag. DO NOT add the honey. That comes later. Reserve the rest for basting. Season chicken with salt and pepper- sometimes we use season salt or lemon pepper for a twist. Add chicken to bag and allow to marinate for 15 minutes. No need to refrigerate for this short time. Remove chicken from marinade and place on preheated grill. Discard USED marinade. Grill chicken about 4-5 minutes then flip over and cook another 4-5 minutes. Now add the honey to RESERVED marinade and baste chicken. Immediately flip chicken and baste the unbasted side. Grill until lightly browned, about 2 minutes. Remove from grill and pour any remaining RESERVED sauce on top. Note: This can be done on an indoor grill as well. Make sure you spray or oil it before heating grill. OAMC: If freezing ahead: Put ingredients in a ziploc bag and place in freezer, flattened. To cook from frozen: Thaw in refrigerator. Cook as directed above.

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Ingredients:

1 tablespoon vegetable oil
3 -4 garlic cloves , minced
1 (4 ounce) can of chopped green chilies , drained
1 cup chopped fresh tomato
1 small onion , chopped
1 (12 ounce) can V8 vegetable juice (I use spicy V8 juice)
1 finely chopped jalapeno pepper (optional)
1 tablespoon Worcestershire sauce
2 chicken breasts , cooked and shredded
vegetable (such as zucchini,corn,kidney beans)
4 1/2 cups water
1 beef bouillon cube (I use Knorr extra large)
1 chicken bouillon cube (I use Knorr extra large)
1/4 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon black pepper
1 1/2 teaspoons ground cumin
1 1/2 teaspoons chili powder
fried tortilla , in strips, for garnish
avocado , for garnish
shredded cheese , for garnish
cilantro , for garnish

Preparation:

Heat some of the water in the microwave until almost boiling. Add the bouillon and stir to dissolve. In a large pot, saute first four ingredients until tender. Add the remaining ingredients in the ingredients list up to and including the chicken (also include the bouillon water and the remaining water) . Cover and bring to a boil. Reduce heat to low and simmer for about an hour. Add any additional vegetables that you want in the soup. (I usually add a couple of diced zucchinis.). Simmer until the vegetalbes are tender, about 30 more minutes. To serve: Make enough corn tortilla strips for the amount of servings that you are going to make. (I like a thick soup so I use two small corn tortillas per person). Slice the corn tortillas into thin strips and fry them in some vegetable oil until they are slightly crisp. Lightly sprinkle the tortilla strips with salt if desired. Layer the tortilla strips in bowls. Sprinkle with chopped avocado if desired. Ladle soup into bowl. Sprinkle with shredded cheddar cheese and cilantro and serve immediately.

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Ingredients:

Enchilada Sauce (makes 3 cups)
2 tablespoons all-purpose flour
2 tablespoons chili powder
1 teaspoon ground cumin
2 tablespoons corn oil or 2 tablespoons canola oil
1 (8 ounce) can tomato sauce
1 teaspoon salt
1/4 teaspoon garlic powder
1 (14 ounce) can chicken broth

Filling
1/2 cup thinly-sliced green onion
3/4 cup shredded monterey jack cheese
3/4 cup cheddar cheese
2 cups shredded cooked chicken
1 (4 ounce) can dice green chilies
corn oil or canola oil , as needed
1/4 cup chopped cilantro
1/4 cup sour cream
salt
pepper
72 inches corn tortillas
nonstick cooking spray

Preparation:

Enchilada sauce directions:. Heat corn or canola oil in large sauce pan; stir in flour and chil powder; cook for 1 minute. Add remaining ingredients, bring to a boil, and simmer for 10 minutes. Filling. Heat oven to 350°F. Prepare enchilada sauce below. In a medium bowl, mix chicken, green onions, 1/2 cup cheddar, 1/2 cup monterey jack, sour cream, chiles, and cilantro. Stir in 1/2 cup enchilada sauce. Season with salt and pepper, set aside, heat 1/2 inch corn or canola oil in large pan. Fry tortillas, one at a time until soft (10 seconds per side). Drain on paper towels, spray 9″x 13″ baking dish with non-stick cooking spray. Spread small amount of sauce in bottom of dish. Spread 2 heaping tablespoons of chicken mixture in each tortilla& roll up. Place seam side down, side by side in prepared dish. Pour remaining sauce over, top with remaining cheeses and bake until bubbling, 15-20 minutes. Garnish with extra sour cream, sliced green onions and chipped cilantro.

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Ingredients:

1 (8 3/4 ounce) can whole kernel corn , drained
1 small zucchini , cut in half lengthwise, then sliced
8 ounces penne pasta (2 cups uncooked)
2 cooked chicken breasts , diced (about 2 cups)
1 (4 -7 ounce) can green chilies
1/2-1 cup shredded cheddar cheese (optional)
2 cups lettuce , chopped
1/4 cup chopped cilantro
1 -2 stalk celery , sliced thin
1 medium sweet red pepper , sliced
1 medium green pepper , sliced (optional)
4 green onions , sliced

Dressing
1/4 cup sour cream or 1/4 cup yogurt
2 tablespoons ReaLime juice
2 teaspoons sugar
3/4 cup mayonnaise
3/4 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon salt

Preparation:

Cook pasta according to package directions, drain, rinse, and set aside. Combine all vegetables in a large bowl. Combine all dressing ingredients; stir thoroughly. Pour dressing over salad; toss to coat. Chill 1 hour, then serve. Note: Instead of mixing lettuce into salad, you can layer it on top to keep it from wilting.

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Ingredients:

1 1/2 tablespoons olive oil
3/4 cup orzo pasta (rice-shaped pasta)
3/4 lb boneless skinless chicken breast , cut into matchstick-size strips
1 medium white onion , thinly sliced
6 garlic cloves , thinly sliced
2 jalapeno chiles , thinly sliced
1/4 cup fresh lime juice
1 large tomato , seeded, chopped
1/4 cup chopped fresh cilantro
5 cups low sodium chicken broth
fresh cilantro (to garnish)

Preparation:

Cook orzo in pot of boiling salted water until just tender. Drain well. Heat oil in large saucepan over medium heat. Add onion, garlic, and chiles. Sauté until onion begins to brown, about 4 minutes. Add chicken; sauté 1 minute. Add broth, lime juice, and tomato. Simmer until chicken is cooked through, about 3 minutes. Mix in orzo, then chopped cilantro. Season soup with salt and pepper. Ladle soup into 4 bowls. Garnish with cilantro sprigs.

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Ingredients:

1 1/2 cups uncooked white rice
2 tablespoons vegetable oil
2 cloves garlic (minced)
4 ounces cans tomato sauce
2 1/2 cups chicken broth
1 small onion (chopped)
1 teaspoon cumin

Preparation:

Brown rice in oil using a 4 quart sauce pan Add chopped onion, minced garlic and cumin.Add tomato sauce and chicken broth Bring to a boil– reduce heat to low– cover and cook for 15 mins.

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Ingredients:

1 (15 ounce) can black beans
1 (11 ounce) can whole kernel corn , drained
1 (15 ounce) can tomato sauce
1 tablespoon vegetable oil
1 1/2 lbs boneless skinless chicken breasts , cut into 1/2 inch pieces
2 cups shredded monterey jack and cheddar cheese blend , divided
1 (8 ounce) package corn muffin mix (I made my own)
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/4-1/2 teaspoon dried chipotle powder (I use McCormick’s Gourmet Collections seasoning)

Preparation:

Preheat oven to 375 degrees. Heat oil in large skillet over med-hi heat add chicken and saute 5-7 minutes or until done. Add beans, corn, tomato sauce and seasonings to skillet. Bring to a boil over med heat. Remove from heat and stir in 1 cup shredded cheese. Pour into a 2 1/2qt casserole. Top with remaining cheese. Prepare corn muffin mix batter as directed on package. Spoon dollops of the batter over chicken mixture. Bake 25-30minutes or until corn bread is golden brown. You may serve with warm flour tortillas w/butter and a salad if desired

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Ingredients:

1 tablespoon chili powder or 1 tablespoon taco seasoning
2 cups chicken breasts , cooked & shredded
1 (8 ounce) container sour cream
1 can Rotel tomatoes & chilies , drained
1 can cream of chicken soup
12 corn tortillas
cheddar cheese , grated
onion , chopped
vegetable oil

Preparation:

Combine the shredded chicken with the chili powder and set aside. Combine soup, sour cream, and Rotel in saucepan and heat slowly, stirring often. Wilt tortillas in vegetable oil and pat dry with paper towel. Place small amount of soup mixture, chicken mixture, cheese, and onion on each tortilla and roll. Place tortilla rolls in casserole dish. Top with remaining sauce, cheese, and onions. Bake at 350 degrees for about 30-40 minutes or until sauce is bubbly.

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Ingredients:

3 (10 ounce) cans green enchilada sauce (I use Old El Paso)
3 -4 chicken breasts
15 white corn tortillas (fajita size) or 15 flour tortillas (fajita size)
3 -4 cups grated monterey jack pepper cheese (or for less spice, use 1 cup pepper jack and 2 cups of cheddar, or a fiesta blend mexican cheese mix)

Preparation:

Boil chicken until it falls apart, then shred. Mix 1/2 can of sauce and a little cheese with chicken. Put other 1/2 can on bottom of 11×9 baking dish. Microwave tortillas until soft. Roll chicken mixture into tortillas. Put in pan semi-tightly. Cover with remaining 2 cans sauce. Cover top with remaining cheese and bake at 350 until cheese is fully melted (usually about 20-25 min). Brown top slightly or to preference.

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Ingredients:

1/4 lb monterey jack cheese , shredded
1/4 cup chopped fresh coriander or 1 teaspoon dried coriander
8 ounces cream cheese
1 cup diced cooked chicken
2 teaspoons ground cumin
2 tablespoons dicedfresh jalapeno peppers or 2 tablespoons diced canned jalapeno peppers
3 (10 inch) flour tortillas
vegetable oil
salsa
sour cream

Preparation:

In a large bowl, combine cream cheese, chicken, monterey jack, coriander, jalapeno peppers, and cumin. Spread mixture evenly over tortillas. Roll up each tortilla tightly around chicken mixture. Wrap tightly in plastic wrap and refrigerate for at least 2 hours. Just before serving, cut each tortilla roll into 1/2 inch slices. Arrange on greased baking sheet, brush with oil, bake in 350 degree oven for 12 to 15 minutes or until lightly browned. Serve hot with salsa and sour cream.

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