Honey Lime Enchiladas (8 servings)
Macros
333 cal 30 P 31 C 12 F
Ingredients
Marinade
6 Tablespoons Honey 0P 102C 0F
5 Tablespoons lime juice
1 Tablespoon chili powder
1/2 teaspoon garlic powder
3 boneless, skinless chicken breasts cooked and shredded (8 servings) 184P 0C 20F
4 Burrito size tortillas 20P 136C 28F
1 1/3 cups cheese 32P 11C 48F
Directions
1) Cook and shred chicken
2) Whisk together marinade ingredients and toss with shredded chicken in bag or container.
3) Let chicken mixture marinate in the fridge for at least 30 minutes, but preferably a few hours.
4) Preheat oven to 350 degrees F.
5) Fill tortillas with chicken and cheese.
6) Place rolled tortillas into prepared 9x9 pan.
7) Sprinkle with remaining cheese.
8) Bake for 15 - 30 minutes or until brown and crispy on top.
Copycat Chipotle Chicken Recipe in the Instant Pot
Chicken Pot Pie
Chicken Teriyaki
Marinated Mountain Dew Grilled Chicken
Slow Cooker Sweet BBQ Chicken
Loaded Chicken Fajita Nachos
Ingredients
Directions
Chicken Paprikash
Slow Cooker Ranch Chicken Enchiladas
https://www.sixsistersstuff.com/recipe/slow-cooker-ranch-chicken-enchiladas/
Ingredients
1 pound chicken breasts
1/4 cup taco seasoning (1 package)
2 tablespoons dry ranch dressing mix (1 package)
1 (15 oz) can chicken broth
1/2 cup bottled ranch
1/2 cup salsa
2 cups shredded cheese
8-10 flour tortillas
Directions
1) Spray slow cooker.
2) Place chicken in slow cooker.
3) Cover chicken with taco seasoning and ranch dressing mix.
4) Pour chicken broth into slow cooker.
5) Cook on low for 3-4 hours.
6) Remove chicken and shred.
7) In a small bowl, mix ranch and salsa.
8) Spray 9x13 inch pan.
9) Spread salsa mixture on bottom of pan.
10) Assemble enchiladas by spreading a few spoonfuls of the salsa mixture on each tortilla, add shredded chicken and cheese on top.
11) Roll up and place enchiladas seam-side down in pan.
12) Bake at 350 degrees for 30 minutes.
Cheesy Chicken Layer Quesadilla
https://tasty.co/recipe/cheesy-chicken-layer-quesadilla
Ingredients
1 pound chicken, cooked and shredded
1 can black beans
1 can corn
1/2 jar salsa
shredded cheese
4 large tortillas
Directions
1) Cook chicken, beans, corn, and salsa over medium heat.
2) In a springform pan, lay down one tortailla.
3) Top with chicken mixture and cheese.
4) Repeat, repeat.
5) Bake at 350 degrees for 30 minutes.
BBQ Chicken Ring
https://tasty.co/recipe/bbq-chicken-ring
Ingredients
2 1/2 cups chicken, cooked, shredded
1 cup red onion, diced
1 cup BBQ sauce
1 cup mozzarella cheese
16 pieces crescent dough, 2 cans
Directions
1) Combine chicken, onion, and BBQ sauce.
2) Arrange crescent dough triangles in a circle on a greased baking pan.
3) Sprinkle half of the cheese on the inside of the ring
4) Spoon BBQ chicken on top of cheese.
5) Sprinkle the rest of the cheese on top.
6) Wrap up the BBQ chicken with rolls.
7) Bake at 375 degrees for 25 minutes or until golden brown.
Bacon Ranch Chicken Sliders
ourbestbites.com/bacon-ranch-chicken-sliders/
Ingredients
1 package (12 rolls) Hawaiian Sweet Rolls
1/2 cup mayonnaise
1 teaspoon powdered Ranch mix
1 cup shredded cheese
3/4 cup cooked, diced, or shredded chicken
6-8 slices bacon, cooked crumbled
Directions
1) Line a baking sheet with foil.
2) Without separating rolls, cut entire "loaf" in half like giant sandwich and place open side up on baking sheet.
3) In a small bowl, combine mayo and ranch mix. Spread mixture on both sides of rolls.
4) Sprinkle half the cheese on the bottom half of the rolls.
5) Top with chicken, bacon, and remaining cheese.
6) Place top half of rolls on, sandwiching them together.
7) Cover rolls with foil and place in 350 degree oven for 20-30 minutes, until cheese is melted throughout.
ourbestbites.com/bacon-ranch-chicken-sliders/
Ingredients
1 package (12 rolls) Hawaiian Sweet Rolls
1/2 cup mayonnaise
1 teaspoon powdered Ranch mix
1 cup shredded cheese
3/4 cup cooked, diced, or shredded chicken
6-8 slices bacon, cooked crumbled
Directions
1) Line a baking sheet with foil.
2) Without separating rolls, cut entire "loaf" in half like giant sandwich and place open side up on baking sheet.
3) In a small bowl, combine mayo and ranch mix. Spread mixture on both sides of rolls.
4) Sprinkle half the cheese on the bottom half of the rolls.
5) Top with chicken, bacon, and remaining cheese.
6) Place top half of rolls on, sandwiching them together.
7) Cover rolls with foil and place in 350 degree oven for 20-30 minutes, until cheese is melted throughout.
Creamy Ranch Baked Chicken with Bacon
Ingredients
4 chicken breasts
1.5 cups Ranch dressing or (1 1/2 Tbsp. and 1/2 cup milk and 1/2 cup mayonnaise or sour cream)
1/2 cup sour cream
1 1/2 cup grated Parmesan cheese
Bacon
8 oz. noodles
Directions
1) Sprinkle half of Parmesan cheese on both sides of chicken.
2) Place chicken in 9x13 pan.
3) Mix together Ranch dressing and sour cream.
4) Pour over chicken and sprinkle with remaining Parmesan cheese.
5) Bake at 375 degrees for 20-30 minutes.
6) Broil an additional 2-4 minutes, but watch carefully so it doesn't burn.
7) Cook and chop bacon into bits.
8) Top chicken with bacon bits.
9) Cook noodles.
10) Serve with noodles.
Ingredients
4 chicken breasts
1.5 cups Ranch dressing or (1 1/2 Tbsp. and 1/2 cup milk and 1/2 cup mayonnaise or sour cream)
1/2 cup sour cream
1 1/2 cup grated Parmesan cheese
Bacon
8 oz. noodles
Directions
1) Sprinkle half of Parmesan cheese on both sides of chicken.
2) Place chicken in 9x13 pan.
3) Mix together Ranch dressing and sour cream.
4) Pour over chicken and sprinkle with remaining Parmesan cheese.
5) Bake at 375 degrees for 20-30 minutes.
6) Broil an additional 2-4 minutes, but watch carefully so it doesn't burn.
7) Cook and chop bacon into bits.
8) Top chicken with bacon bits.
9) Cook noodles.
10) Serve with noodles.
Chicken and Dumplings
Ingredients
4 cups chicken broth
3 cups shredded cooked chicken (about 1.5 lb)
1 can (10.75 oz) condensed cream of chicken soup
1 can (16.3 oz) refrigerated biscuits
1 cup chopped carrots
2 cups celery
Directions
1) Heat broth, chicken, cream of chicken to boiling over medium-high heat. Reduce heat to low.
2) Cover, simmer 5 minutes, stirring occasionally.
3) Increase heat to medium-high; return to a low boil.
4) On lightly floured surface, flatten each biscuit and cut into 1/2-inch-wide strips.
5) Drop strips, one at a time, into boiling chicken mixture.
6) Add carrots and celery. Reduce heat to low. Cover, simmer 15 to 20 minutes, stirring occasionally to prevent dumplings from sticking.
Garlic Parmesan Chicken Tenders
Ingredients
3/4 cup flour
3 eggs
2 tablespoons lemon juice
1 cup crushed ritz crackers or panko bread crumbs
1/2 cup grated Parmesan
1 Tablespoon garlic powder
1 1/4-lb chicken
Directions
1) Thaw and cut chicken into tender sized pieces.
2) Combine egg and lemon juice.
3) Combine crackers/breadcrumbs, Parmesan, and garlic powder.
4) Coat chicken in flour, then egg, then crumb mixture.
5) Preheat oven to 425 and cover baking pan with foil and spray.
6) Lay chicken tenders flat and spray chicken tenders again.
7) Bake for 20-25 minutes, flipping once halfway through.
Baked Parmesan-Crusted Chicken
Ingredients
3/4 cup butter
2 cloves garlic
1 cup dry bread crumbs
1/3 cup grated Parmesan cheese
2 tablespoons thyme
2 tablespoons basil
2 tablespoons oregano
1/4 teaspoon pepper
1/2 teaspoon salt
6 (4oz) skinless, boneless chicken breast halves
Instructions
Melt butter with garlic over medium heat. When butter starts to bubble, remove from heat and allow to cool slightly. Stir the breadcrumbs together with cheese and seasonings in a bowl. Dip chicken in butter then in seasoned bread crumbs. Place on aluminum foil in 9x13 baking dish. Bake at 350 degrees for about one hour or until chicken is golden brown and no longer pink in center.
Enchiladas
Ingredients (5 Servings)
2 lbs skinless, boneless chicken breast meat – cut into chunks
1 (10.75 oz) can condensed cream of chicken soup
1.25 cups sour cream
¼ tsp chili powder
1 (1.25 oz) package mild taco seasoning mix
1 cup water
(12 inch) flour tortillas
3 cups cheddar cheese, shredded
(10 oz) can enchilada sauce
Instructions
1) Cook chicken. Meanwhile, combine cream of chicken soup, some sour cream, chili powder, taco seasoning mix, water, and enchilada sauce in saucepan. Bring to simmer over low heat, stirring occasionally, and then turn off heat and cover to keep warm.
2) Heat up tortillas in toaster or in pan on stove.
3) Put chicken and enchilada sauce mix in tortilla and top with cheese and sour cream.
Baked Cheddar Chicken Chimichangas
Ingredients (7-8 chimichangas)
1 pepper
1.5 tsp chile powder
½ tsp ground cumin
salt and black pepper
2.5 cups shredded chicken
½ cup sour cream
8 (10 inch) flour tortillas
1 (15 oz) can refried beans
2 cups shredded cheddar cheese
Toppings
Lettuce
Avocodo
Diced tomatoes
Sour cream
Salsa
Instructions
1) Heat 2 tbsp oil over medium-low heat in a large skillet and cook the pepper until soft. Mix in chile powder, cumin, ½ teaspoon salt and a dash of black pepper, cook 1 minute.
2) Add the chicken, and tomatoes. Mix well then stir in sour cream. Remove from heat.
3) Preheat the oven to 425 degrees F. Melt remaining 2 tbsp of oil and butter together. Brush a rimmed baking sheet with some of the butter-oil mixture.
4) Spread 2 tablespoons refried beans down the center of each tortilla, leaving a 2-inch border on both ends. Top with 1/3 cup chicken mixture and ¼ cu cheese. Fold in the ends and roll up. Place seam side down on baking sheet.
5) Brush the chimichangas with the buttery oil and bake about 15 minutes until lightly golden around the edges. Serve with your choice of toppings.
PF Chang's Chicken Lettuce Wraps
Ingredients
Ingredients
1 tablespoon olive oil
1 pound ground chicken
2 cloves garlic, minced
1 onion, diced
1/4 cup hoisin sauce
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 tablespoon freshly grated ginger
1 tablespoon sriracha, optional
1 (8 oz) can whole water chestnuts, drained and diced
2 green onions, thinly sliced
salt and pepper
lettuce
Directions
1) Heat olive oil in a saucepan oven medium high heat. Add ground chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.
2) Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger and sriracha until onions have become translucent, about 1-2 minutes.
3) Stir in chestnuts and green onions until tender, about 1-2 minutes; season with salt and pepper to taste.
4) To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco style.
1 pound ground chicken
2 cloves garlic, minced
1 onion, diced
1/4 cup hoisin sauce
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 tablespoon freshly grated ginger
1 tablespoon sriracha, optional
1 (8 oz) can whole water chestnuts, drained and diced
2 green onions, thinly sliced
salt and pepper
lettuce
Directions
1) Heat olive oil in a saucepan oven medium high heat. Add ground chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.
2) Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger and sriracha until onions have become translucent, about 1-2 minutes.
3) Stir in chestnuts and green onions until tender, about 1-2 minutes; season with salt and pepper to taste.
4) To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco style.
BBQ Popcorn Chicken
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