Easy Southwest Chicken Rollups

 

From: A Bountiful Kitchen 

 

This quick and easy dish is a complete meal in a tortilla! Baked instead of deep fried keeps it healthy too.

Course Appetizer, Dinner, main

Cuisine Mexican, southwest

Keyword kid friendly, quick and easy, southwest

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 8

Ingredients

• 3 cups cooked chopped chicken breast meat*
• 1 red pepper seeded and chopped
• 1/2 medium onion
• 1 1/2 cups corn if in season, about 2-3 large cobs, cooked and cut off cob, or frozen corn
• 1-15.5 oz can black beans rinsed and drained
• 1 1/2- 2 cups fresh spinach washed OR 1 bunch green onion, cut into 1/2 inch pieces green and white parts
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 2 cups grated Monterey Jack or Pepper Jack cheese grated
• 12 10-12 inch tortillas - flour for best results, use fresh flour (refrigerated) tortillas, 20 oz package about 12 tortillas
• sea or kosher salt and pepper to taste I use about 1 teaspoon of each

Instructions

1. If using fresh tortillas, grill lightly on hot griddle for about 30-60 seconds per side. Remove to plate and set aside.

2. Place all filling ingredients in a medium to large bowl. Mix lightly. If using frozen corn, do NOT thaw first. Just add to mixture frozen.

3. Spread about 1/4 to 1/3 cup filling in the middle of each tortilla, depending on how thick or thin you want the rolls to be. Roll tightly and place on a lightly greased or parchment lined cookie sheet or jelly roll pan. Brush the top of the tortillas lightly with canola, vegetable or olive oil, or spray lightly with cooking spray.

4. Bake at 375-400 degrees for 15 minutes on middle rack until golden brown. No need to turn the tortilla rollups!

5. Remove and serve immediately or at room temperature with salsa, sour cream and guacamole.

Recipe Notes

• Great as a make ahead dish. Prepare as directed in recipe and cover tightly with foil. Place in fridge until ready to bake and serve. Remove foil before baking. Make up to 2 days ahead.
• This dish may also be prepared ahead by cooking chicken, chopping all other filling ingredients. Place ingredients in refrigerator. When ready to assemble, add spices and mix. Assemble and cook as directed. 
• I highly recommend using fresh tortillas in this recipe. Fresh tortillas are thinner and will hold the filling better without breaking apart. 
• If you'd like to make about 15 tortillas, use 4 cups of chicken and 3 cups of cheese, 1 small 10-12 oz bag of frozen corn.
  

 

Marinated Chicken Breasts

One of Mom's favorites from the first cookbook

12 chicken breasts boned and skinned

1/2 pint sour cream

2 tsp salt

1 tsp Worcestershire sauce

1/4 tsp pepper

2 T. lemon juice

1/2 tsp celery salt

1 tsp paprika
Pepperidge Farm Dressing Mix

Mix and marinate breasts.  Let stand at least 1 hour.  Blend Pepperidge farm dressing into bread crumbs.  Dip breasts in crumbs and place 1 deep on cooking sheet.  Melt 1 square butter and drizzle over chicken.  Cover and bake for 2 hours at 300.

Uncover last 1/2 hour.

Barbecued Ribs or Chicken

Peggy Waltman

This sauce is also good on Chicken

1 c. ketchup
1/4 c. oil
1/4 c. liquid smoke (Colgin)
2 dashes of soy sauce
2 c. Pace picante sauce
1/2 c. brown sugar
1/2 tsp. minced garlic
Country style spare ribs or chicken

Combine above ingredients and stir well.  Put ribs in pan and pour half of sauce over ribs.  Cover and cook at low heat (350) for 3 or 4 hours or until tender.  About 30 minutes before serving, drain off accumulated juices and put fresh sauce on top of ribs again.  Don't cover and resume cooking to glaze them.  Reserve some sauce to serve with.  If making a lot, I double the sauce recipe.

Grilled Chicken (or Turkey) Burgers

Lisa Stephenson Recipe

1 small onion chopped 1/2 bell pepper chopped 4 oz. white mushrooms chopped 1 medium carrot peeled and shredded 1 or 2 cloves garlic chopped 1/4 cup seasoned dried bread crumbs 2 tablespoons Parmesan cheese 1 large egg 1 teaspoon salt 1/8 teaspoon black pepper 1 1/2 lbs. ground chicken or turkey Saute onion in a bit of olive oil, then add pepper, mushrooms, carrot and garlic. Cook until the liquid reduces quite a bit and then add the tomatoes. Cook a few more minutes and take off the heat.  Assemble the other ingredients in a bowl and mix with with a fork or your hands. After the vegetables have cooled add them to the meat mixture. Form into patties and chill them in the fridge ( I sometimes skip this step if time doesn't permit). You can grill on the barbeque or in a pan. They cook faster than beef.

Easy Chicken Enchiladas

Easy

4 or 5 large chicken breasts, cooked and shredded 2 packages chicken rice a roni 1 16 oz sour cream 3 medium cans enchilada sauce 1 lb mild chedddar cheese shredded 2 dozen flour tortillas Olives - sliced Onions - diced Directions: Cook rice, when done, mix with chicken. When cooled a little, add sour cream. Put into tortillas, sprinkle on some cheese, add onions and olives. a spoonful of sauce, roll up and place into 9x13 inch baking dish.  Pour sauce of top of all, sprinkle with cheese and olives. Bake at 400 for 20 minutes.

Verde Chicken Mexican Lasagna

LDS Living Casserole Competition: WINNER
from: girlsinaprons.blogspot

1 pound chicken, cooked and shredded 1 (16-ounce) container sour cream 1 (15-ounce) can black beans, drained and rinsed 1 ½ cups green salsa 1 ½ cups frozen corn, thawed and drained 1 teaspoon garlic powder ½ teaspoon cumin 1 teaspoon chili powder 1 teaspoon salt 1/3 cup chopped cilantro (plus additional for garnishing) 12 soft taco size flour tortillas 1 (8-ounce) package shredded Mexican blend cheese Directions: Preheat oven to 350 degrees.? ?Mix chicken, sour cream, black beans, salsa, corn, cilantro and spices in a large bowl. Taste and adjust seasonings to your preference. Cut tortillas in half with kitchen shears.? ?In a 9×13 dish, scoop 1/3 of the chicken mixture into bottom of pan. Spread evenly. Place one layer of cut tortillas (about 4 tortillas) on chicken mixture to cover. Top with 1/3 of the amount of shredded cheese. Repeat with chicken mixture, tortillas, shredded cheese two more times. There should be three layers total. Bake in oven for 20 – 25 minutes or until cheese is bubbly and casserole is warmed through. Serve with sour cream and additional chopped cilantro.

Chicken and Rice Chilie Verde

Of course being the New Mexican’s that we are,
this recipe appealed to me right away! I found it on
the back of a Botan Calrose Rice bag! We used
fresh roasted green chilies that were really spicy. 
If you are making it for your family, I would
recommend using mild.         Lisa Kalberer

1 ¼ cups chicken broth/stock 4 chicken breasts 1 medium onion chopped 2-3 cloves garlic minced ¾ cup calrose Rice 1 can (4oz) diced green chilies ½ tsp orgegano ½ cup grated Monterey jack cheese ½ cup sour cream Directions: Heat large frying pan over high heat with either a small amount of oil or cooking spray. Add chicken and cook 3-4 minutes on each side, or until browned. Remove from pan and set aside. Add onion and garlic and sauté 2-3 minutes. Mix in rice, chilies, oregano and chicken broth. Arrange chicken on top in a single layer. Bring to a boil and then reduce heat to low. Cover and simmer 25 minutes, or until liquid has absorbed. Remove from heat and add sour cream. Top with cheese.  Per Serving: 380 calories, 30g protein, 7g fat, 36g carbohydrate, 475 mg sodium, 106 mg cholesterol. Number Of Servings:4 Preparation Time:35 minutes

Chicken Tikka Masala

Serve over Turmeric Basmati Rice. Recipe in Side Dishes
Allison Hottinger

3-4 chicken breasts 1/2 cup plain yogurt 6 Tbsp butter 1 1/2 cups heavy cream 28 oz. can crushed tomatoes 1 lg onion 4 cloves garlic 2 Tbsp fresh diced ginger Handful of fresh chopped cilantro 3 Tbsp Garam Masala spice mix (buy at store or see recipe below) Cumin Ground coriander Salt Sugar Cayenne pepper A good Garam Masala spice mix recipe is: 1 tablespoon coriander; ground 1 tablespoon cumin; ground 1 tablespoon ground black pepper 1 tablespoon cayenne pepper; ground 1 tablespoon fennel seeds; ground 1 tablespoon ginger; ground 1 tablespoon cardamom; ground 1 tablespoon nutmeg; ground 1 TEASPOON cloves; ground Directions: Season both sides of chicken breasts with salt, cumin and coriander. Coat the seasoned chicken breasts with some plain yogurt. Broil chicken for 5-7 minutes on each side.  Sautee diced onion in 2 Tbsp butter. Add garlic, ginger, 1 Tbsp salt and 3 Tbsp of Garam Masala spice. Add can of tomatoes and 1 Tbsp of sugar. Simmer on medium heat for a few minutes then add in the 1 1/2 cups of heavy cream.  Season with salt and cayenne pepper to taste.  Cut chicken into 1 inch chunks. Add chicken and a handful of chopped fresh cilantro into sauce.  Serve with basmati rice.

Grilled Balsamic Chicken

Cathy Bradley

8 boneless chicken breasts 1/4 cup chicken broth 1/2 cup balsamic vinegar 1/3 cup chopped scallion 2 T. Dijon mustard 2 T. minced garlic 1 T. sugar 2 tsp. Worcestershire sauce 1 tsp. dry mustard Directions: Combine ingredients and pour over chicken. Cover and refrigerate 12-24 hours. Cook chicken on grill. Number Of Servings:8 Preparation Time:10 minutes

Chicken Riggies

Yesterday I took a break from the holiday baking to
make dinner. It actually was a success. (I have to
mention that because not all of them are... like
tonight's) Also I used all white chicken meat,
roasted peppers from a jar, sweet cherry peppers
and I couldn't find cubanelles so I used Anahiem...
still good. Oh I love a sauce blushed with cream. 
From good ole' Rachel. and if you are a spicy wimp
like my B.I.L. Kevin, you may want to omit the
slightly spicy peppers. Lindsey Parry

Salt 1 pound rigatoni 3/4 pound chicken tenders, 1 package 3/4 pound boneless, skinless chicken thighs, 1 package Black pepper 6 tablespoons extra-virgin olive oil, divided 1 large onion, chopped 3 to 4 cloves garlic, grated or finely chopped, divided 2 large or 3 small cubanelle peppers, seeded, chopped 3 roasted red peppers, chopped 6 hot cherry peppers pickled in jar, in Italian section of grocery stores 1 (28-ounce) can crushed tomatoes 1/3 to 1/2 cup cream, eyeball it 1/2 cup grated Romano or Parmigiano Reggiano, plus more to pass at table Basil Directions: Bring a pot of water to a boil for ''riggies''. Salt water and cook pasta to al dente. Heads up: you will need to reserve cup of cooking water just before you drain the pasta. Trim up the thighs and chop all the chicken into bite size pieces. Season the chicken with salt and pepper. Heat 3 tablespoons extra-virgin olive oil in a large high sided skillet over medium-high to high heat. Add chicken to hot pan and brown all over, 7 to 8 minutes then remove. Add onions, garlic, cubanelle peppers then season with salt and pepper and cook 6 to 7 minutes to soften then add roasted red peppers. Cut tops off the hot peppers and scoop out the seeds with a teaspoon then chop the hot peppers and add them to the skillet. Stir in tomatoes and add chicken back to the sauce. Bring sauce to a bubble then stir in some starchy cooking water from the pasta - about a cup, then add the cream, twice around the pan, about 1/3 to 1/2 cup. Reduce heat to lowest setting and simmer a couple of minutes. Add pasta and 1/2 cup cheese and toss to combine. Top the pasta with shredded basil, cheese and serve with crusty bread.

Easy chicken

Judy Parry

Boneless chicken breasts Sour cream Montery Jack cheese, shredded Salsa Verde Directions: Flatten chicken breasts between saran wrap until all one thickness (that means hitting with the bottom of a pan). Spread 1 T sour cream over each breast. Put a handful of cheese over sour cream and spread salsa verde over top. Bake at 350 for 45 minutes.

Chicken Zucchini Skillet Supper

Judy Parry

1 med. onion cut into wedges 1 clove garlic minced l T margarine 2 c. diced chicken 2 cups zucchini cut in cubes 1/2 inch l med red or green pepper cut in strips 1 tsp. ground cumin 3/4 tsp salt 1/2 c. picante sauce Directions: Cook onion and garlic in butter until translucent. Add chicken, zucchini and pepper. Sprinkle with cumin and salt. Pour picante sauce over chicken and mix well. Cook over medium high heat, stirring frequently until veggies are crisp and tender and most of the liquid is gone, 3-4 minutes

Breaded Chicken

This chicken is really easy and so good. I can even
make it and I really never cook. Ask my roommates.
Katie Creer

skinless boneless chicken breasts 1 egg plain or spiced bread crumbs butter Directions: Whip the egg in a medium bowl and dip the chicken breasts in the egg. Then dip the chicken in the bread crumbs. Put the chicken in a frying pan that has melted butter. Cook both sides until they are golden brown. Place chicken on a greased cookie sheet and back for 10 minutes at 350 degrees. Number Of Servings:Depends on number of chicken breasts you do Preparation Time:35 minutes

Lemon Herb Chicken with Yogurt Dill Sauce

Kamy Cannon

Yogurt Dill Sauce 1 C plain nonfat yogurt 1/2 C light sour cream 1 garlic clove, finely minced, I used the bottle kind 2 TB chopped fresh dill I TB lemon juice 1/2 salt Chicken 1 C chopped fresh basil leaves 1.4 C chopped fresh mint 2 TB chopped fresh dill !/4 C extra Virgin Olive oil 6 garlic gloves, minced ( use bottle) grated zest and juice from 1 lemon 6 bone in skin on chicken breast halves, I took the skin off before fixing them. 1 1/2 tsp. salt and pepper Directions: To prepare sauce combine yogurt, sour cream, garlic dill, lemon juice salt . Set aside Preheat oven to 400 or heat grill to med. hight Prepare chicken, combine basil mint, dill, oil, garlic, lemon zest and juice in large bowl. Arrange chicken in a single layer on baking sheet; Spoon herbs on top of each breast to cover it. Sprinkle with salt and pepper. I made it in the morning and cooked it for dinner. You could do it and the sauce the night before. I put toothpick in the chicken so I could cover it with tin foil and it would not stick to the herbs. Roast or fill breasts 30-40 minutes or until thermometer inserted in thickest part registers 170. Serve immediately with Yogurt Sauce cooled.

Japanese Curry

So easy, so good. Kit introduced me to this 15
years ago, and I've been hooked ever since. This
is a great dinner to make when you're serving a
bunch of people (which is everyday here), but I've
done it for church functions, too. This is one of our
kids top 5 favorite dinners. Jill Dorrough

1 box of S&B Golden Curry sauce mix 1-2 pounds of chicken 1 onion oil potatoes, cut into bite-sized pieces baby carrots steamed rice Directions: Just follow the directions on the box. Cut up the chicken into cubes, and chop the onions finely. Stir fry the meat and onions in oil for about 3 minutes. Add baby carrots and the cut potatoes. Add the amount of water called for on the box (depending on which size of box you buy), and bring to a boil. Reduce heat, cover and simmer until meat and potatoes are tender, about 15 minutes. Remove from heat and break S&B Golden Curry Sauce Mix into pieces and add them to the skillet, stir until completely melted. Simmer 5 minutes, stirring constantly. Serve over hot rice.

Slow-cooked tex-mex chicken and beans

from this month's Everyday Foods. Our kids loved this. Jill Dorrough

1 cup dried pinto beans, rinsed 1 jar (11 oz) mild or medium salsa (1 1/2 cups) 2 TBSP chopped canned chipotle chiles in adobo sauce (get the pre-chopped--way too messy to chop yourself, and they will be toooooo hot if you chop up the seeds in the whole ones) 2 TBSP flour 1 1/2 pounds boneless, skinless chicken salt and pepper 1 medium red onion, chopped 1 red bell pepper, chopped 1/4 c sour cream for serving 1/4 cup chopped fresh cilatro for serving Directions: In a 5-6 qt slow cooker, stir together beans, salsa, chiles, flour, and 1 cup water. Season chicken with salt and pepper; arrange on top of bean mixture. Scatter onion and bell pepper on top of chicken. Cover and cook on low heat for 8 hours. Do not open lid or stir. Remove chicken from stew; shred into large pieces and return to stew. Serve topped with sour cream and cilantro. Number Of Servings:4-6 Preparation Time:15 minutes

Moroccan Chicken Stew with Sweet Potatoes and Couscous

So fast and easy! I couldn't believe how all of our kids
gobbled this up--and they can be picky.
Jill Dorrough

1/4 c flour 2 boneless, skinless chicken breasts, cut in half salt and pepper 2 TBSP olive oil 1/2 medium onion, diced 1 piece 2-inches long fresh ginger, peeled 1 cinnamon stick 1 can of chicken broth 2 medium sweet potatoes (I cheated and used a can) pinch of saffron 1 cup couscous cilantro sprigs for garnish if desired Directions: 1. Place flour in a wide, shallow bowl. Season chicken with salt and pepper, and dredge in the flour. In a 5-qt dutch oven or large pot, heat oil over medium-high. Add chiken and cook until browned, 4-6 minutes per side. Transfer to a plate. 2. Add onion, ginger and cinnamon to pot. Cook, stiring occasionally, until onion starts to soften, 2-3- minutes. Return chicken to pot, and add broth, sweet potatoes and saffron. Bring to a boil; reduce heat, and simmer until chicken is cooked through and sweet potatoes are tender, 10-15 minutes. Discard cinnamon and ginger. Season stew with salt and pepper. 3. While stew is simmering, prepare couscous. Boil 1 1/4 cups of water with 1/4 tsp of salt. Pour dry couscous into a large bowl, and pour boiling water into the bowl; mix it up and cover with a dish towel for 5 mintues. Fluff with a fork and serve. Serve chicken stew with couscous on a plate, garnished with cilantro if desired Number Of Servings:4

BBQ Chicken Pizza

Not quite as good as California Pizza Kitchen but
Sandra Lee's recipe is still super yummy and super easy.
Lindsey Parry

2 tablespoons olive oil 1/2 pound chicken tenders 2/3 cup barbecue sauce (recommended: Bullseye Original) Flour, for dusting surface 1 (13.8-ounce) package pizza dough (recommended: Pillsbury Classic) 3/4 cup shredded Gouda 1 cup shredded mozzarella 3/4 cup shredded Parmesan 1/2 medium red onion, thinly sliced 3 tablespoons chopped fresh cilantro leaves Directions: Preheat oven to 400 degrees F. Heat oil in a large skillet over medium-high heat. Add chicken tenders and saute until golden brown, about 12 minutes. Remove from heat. When chicken is cool enough to handle, dice chicken to yield a little over 1 cup. In a small bowl, toss chicken with 2 tablespoons barbecue sauce. Set aside. On a floured surface, roll out dough and place on a greased sheet pan. Shape to fill the sheet pan, about a 15 by 10-inch rectangle. Spread remaining barbecue sauce evenly over pizza dough. Sprinkle Gouda, mozzarella, Parmesan, onions, and chicken over top. Bake for 20 minutes or until cheese bubbles. Sprinkle with chopped cilantro and cut into pieces.

Chicken Souvlaki

These were better than the ones in Greece
Maryjane Melis

4 chicken breast cut in 1'' pieces 1 white onion cut in 1'' pieces 1 red pepper cut in 1'' pieces 1/4 cup Olive Oil 1 Fresh Lemon Konriko All-purpose Greek Seasoning Directions: Slide pieces onto skewers that have been soaked in water. Rotate chicken with onion and red pepper. Squeeze fresh lemon juice on, then sprinkle olive on, then season quite heavily with the Greek seasoning. Barbeque on lower heat. Until done, but not dry. Squeeze more lemon juice on just before serving. Serve with Pita bread and Lemon Rice. Number Of Servings:6 large skewers

Chicken Stuffing Casserole

My favorite freezer meal - Sarajane Luper

3 ¼ c Mrs.Cubbisons herb seasoned stuffing 4 chicken breasts, steamed and cubed (4 cups) 1 can cream of celery soup 1 can cream of chicken soup 1 cup sour cream 1 can chicken broth ¼ c butter cut in cubes over top 1 TB. Parsley flakes 1 cup chopped celery Directions: Place chicken on bottom of greased 9x13 pan. Mix together soups, sour cream, and chopped celery. Spread over chicken. Put stuffing on top of this mixture. Sprinkle parsley flakes and butter on the top and pour the chicken broth over all. Once frozen, thaw for 2 hours. Bake at 400 degrees for 50 minutes covered and 35-40 minutes uncovered. Serve with rice or with a salad.