Picante Pollo

Ingredients:

boneless chicken breasts
jar of salsa (the chunkier the better)
3 tbsp. brown sugar
1 tbsp. dijon mustard
1 onion, thinly sliced
2 tbsp. butter
1 tssp. sherry (or wine, or vermouth, just some sort of alcohol)
1 tsp.+ cayenne pepper
cooked rice

Directions:

1. Cut chicken into small chunks or strips. Mix together the salsa, brown sugar, mustard and chicken chunks in a bowl. Set aside.
2. Carmelize the onion with butter, sherry and cayenne over medium heat. Add to bowl of other ingredients.
3. Pour into 8x8 baking dish and bake at 400 for 20-25 minutes.
4. Serve over rice and top with cheddar cheese (if desired). Also good in burrito shells!

Ranch Chicken

Ingredients:

2 boneless, skinless chicken breasts
1 3/4 of crushed butter flavored crackers (about 15 Ritz crackers)
1/4 c. shredded parm cheese
1/4 .c shredded Monterrey Jack Cheese
3/4 c. ranch dressing
1/4 c. flour
Salt and Pepper to taste

Directions:

1. Grab 3 plates:
one: flour (seasoned with salt and pepper)
two: ranch Dressing
three: crackers, both cheeses

2. Dip chicken into flour, ranch, then cheese/cracker mixture.

3. Place chicken in a greased shallow baking dish and bake at 350 for 30-35 minutes.
This also tastes wonderful on the grill! Spray grill with cooking spray so the crackers stay on the chicken. Cook 10-15 mins., flip & repeat.

Sour Cream Enchilladas

Ingredients: *

1 lb chicken breast (diced), ground beef or turkey
1 medium onion, chopped
1 tablespoon vegetable oil
8 (8 inch) flour tortillas, softened
1 1/2 cups grated monterey jack cheese or Mexican blend cheese, divided
1/4 cup butter
1/4 cup flour
1 (15 ounce) can chicken broth
1 cup sour cream
1 (4 ounce) can chopped green chilies
optional: black beans, red/green peppers

Directions:


1. In frying pan, cook meat and onion together in oil over medium-high heat until chicken is just done.
2. Divide cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla.
3. Roll enchiladas and place seam-side down in 9x13" baking dish that has been lightly sprayed with no-stick cooking spray.
4. Melt butter in a medium saucepan; stir in flour to make a roux; stir and cook until bubbly; gradually whisk in chicken broth then bring to boiling, stirring frequently.
5. Remove from heat; stir in sour cream and green chiles; pour sauce evenly over enchiladas.
6. Top with remaining 3/4 cup cheese & bake at 400° for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.


*this recipe makes *a lot* of sauce. I ended up freezing half of it for next time. If you dont want to do that, I suggest cutting all sauce ingredients in half.