CHICKEN RECIPE WITH ROTEL TOMATOES RECIPES

WHITE CHICKEN CHILI WITH ROTEL TOMATOES RECIPE - FOOD.COM

White Chicken Chili With Rotel Tomatoes Recipe - Food.com image

I adapted a White Chicken Chile I found here. I loved it so much I had it for breakfast. The Rotel Tomatoes is an inpiration from watching Paula Deen.

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
3/4-1 lb boneless skinless chicken breast, cubed
1 large onion, minced
2 garlic cloves, minced
4 cups chicken broth
2 (16 ounce) cans great northern beans, rinsed and drained
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 (10 1/2 ounce) can Rotel tomatoes & chilies
4 cups baked corn tortilla chips (optional)
1/2 cup shredded reduced-fat sharp cheddar cheese (optional)
sour cream (optional)

Steps:

Heat oil in large pot over medium-high heat.
Add chicken and cook until no longer pink.
Remove chicken and set aside.
Add onion and garlic to skillet and cook until tender.
Place chicken, onion, and garlic in pot.
Add chicken stock, beans, Rotelle tomatoes salt and pepper.
Cook about 30 minutes on medium heat or until the chicken is the desired tenderness.
Place servings into bowl (If using tortilla chips put them in bowl first).
Sprinkle with cheese and add sour cream.
CROCKPOT Directions: Place chicken, onion, and garlic in crockpot. Add chicken stock, beans, Rotelle tomatoes salt and pepper.
Cook on low 5 to 6 hours.

Nutrition Facts : Calories 400, FatContent 6.7, SaturatedFatContent 1.4, CholesterolContent 49.4, SodiumContent 1412.6, CarbohydrateContent 45.3, FiberContent 13, SugarContent 2.3, ProteinContent 40.2

CHICKEN ENCHILADAS RECIPE | MYRECIPES

Chicken Enchiladas Recipe | MyRecipes image

These easy, cheesy chicken enchiladas come together in a snap and are faster and way more delicious than fast food. If you have leftover roast chicken, use that here. Alternatively, you can buy a rotisserie chicken if you don't feel like cooking your own. Also, don't use corn tortillas, as these have a tendency to break and be hard to roll. Whatever you do, though, don't forget the fresh tomato, avocado, cilantro, and green onion topping—the freshness livens up the dish.

Provided by MyRecipes

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 4 servings

Number Of Ingredients 10

Ingredients

3 cups chopped cooked chicken
2 cups (8 ounces) shredded Monterey Jack cheese with peppers
½ cup sour cream
1 (4.5-ounce) can chopped green chiles, drained
⅓ cup chopped fresh cilantro
8 (8-inch) flour tortillas
Vegetable cooking spray
1 (8-ounce) container sour cream
1 (8-ounce) bottle green taco sauce
Toppings: diced tomato, chopped avocado, chopped green onions, sliced ripe olives, chopped cilantro

Steps:

Stir together first 5 ingredients. Spoon chicken mixture evenly over each tortilla, and roll up. Arrange in a lightly greased 13- x 9-inch baking dish. Coat tortillas with vegetable cooking spray.
Bake at 350° for 35 to 40 minutes or until golden brown.
Stir together sour cream and taco sauce. Spoon over hot enchiladas, and sprinkle with toppings.

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