Mexican Chicken and Rice

This is a super-easy meal to make, and one of our favorites. It's always a big hit and people can't believe it's as easy as I tell them. Unfortunately I can't find one of the key ingredients in New York, but you can get by with what is listed here.

1 lb. chicken tenders or chicken breast
2 tsp. taco seasoning (or more if you prefer spicier)
1 c. salsa
1 c. water
2 c. minute rice, uncooked
1 c. shredded cheddar cheese
1 can nacho cheese soup (if you can't find it, you can use cheddar cheese soup)

Brown chicken, chopping into small pieces. Bring chicken, taco seasoning, salsa, soup, and water to a boil in large skillet, cover. Reduce heat to low, simmer 10 minutes. Return to a boil. Stir in rice, sprinkle with cheese, cover. Cook on low heat 5 minutes.

Anasazi Chicken Enchiladas

Here's another really good recipe. Some stirring involved, but a total winner in our house!

1 1/4 pounds diced chicken breasts
1/2 cup diced tomato
1 teaspoon diced garlic
1/2 cup yellow onion, diced
4 ounces diced green chiles
Pinch ground cumin
1 teaspoon chicken bouillon
2 tablespoons cream cheese
1/4 cup sour cream
1/4 cup shredded pepperjack cheese
8 8-inch corn tortillas
2 1/2 cups Rosarita enchilada sauce or similar brand (not the really cheap stuff, though)
1 1/2 cups shredded Monterey Jack cheese
1/2 cup plain yogurt for garnish

DIRECTIONS

1. Place diced chicken breast in a half-gallon pot. Add tomato, garlic, onion, chiles, cumin, and the bouillon, stirring constantly on low heat until the chicken is cooked, about 20 minutes.
2. Add cream cheese, sour cream and pepperjack cheese, stirring constantly until the pepperjack has melted.
3. Roll 6 tablespoons (5/8 cup) of the filling into each of the 8 corn tortillas and place in a 9x13- inch casserole dish; smother them with the enchilada sauce (you may have some left over) and top with shredded Monterey Jack cheese.
4. Bake at 350 degrees for about 10 to 15 minutes or until cheese melts and casserole is hot. Remove from the oven and drizzle with yogurt. Serve with fresh chopped tomatoes, sour cream, guacamole, rice and beans.

Tortilla Soup

6 tablespoons cooking oil
8 6-inch tortillas, halved and cut crosswise into 1/4 inch strips
1 onion, chopped
4 large cloves garlic, smashed
1 tablespoon paprika
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
1 1/2 quarts canned low-sodium chicken broth
3 cups canned crushed tomatoes (one 28 oz. can)
2 bay leaves
2 1/2 teaspoons salt
1/4 cup lightly packed cilantro leaves and 3 tablespoons chopped cilantro (optional)
1 3/4 lbs boneless, skinless chicken breast, cut into 3/4 in pieces
1 avocado, cut into 1/2 inch dice
1/4 pound cheddar, grated
Lime wedges for serving

DIRECTIONS

1. In a large heavy pot, heat the oil over moderately high heat.
2. Add half the tortilla strips and cook, stirring, until pale golden, about one minute.
3. Remove with a slotted spoon and drain on paper towels. Repeat with remaining tortilla strips.
4. Reduce the heat to moderately low. Add the onion, garlic and spices; cook, stirring, for 5 minutes.
5. Add the broth, tomatoes, bay leaves, salt, cilantro leaves (if using), and a third of the tortilla strips. Bring to a simmer. Cook, uncovered, for 30 minutes; remove the bay leaves.
6. In a blender, puree the soup in batches; pour it back into the pot.
7. Add the chicken, bring the soup back to a simmer, and cook until the chicken is cooked through. Stir in the avocado.
8. To serve, put the remaining tortilla strips in bowls, top with cheese and pour in the soup.
9. Sprinkle with the chopped cilantro (if using), and serve with the lime wedges.

This is a recipe Dillon's mom gave me. It takes a little time to make, but I promise, it's SO WORTH IT! It's so yummy!!!