Easy Chicken Enchiladas

Easy Chicken Enchiladas
from the taste of home cooking school magazine

1 small onion, chopped
2 teaspoons oil
3 cups shredded cooked chicken breasts
1 can (14-1/2 ounces) no-salt-added diced tomatoes, drained
1 tub (10 ounces) Philadelphia Santa Fe Style Blend Cooking Creme, divided
1/2 cup Mexican-style finely shredded four cheese
8 (6 inch) flour tortillas

1. Heat oven to 350 degrees F. Cook and stir onions in hot oil in large skillet on medium heat 4-5 minutes or until crisp-tender. Stir in chicken, tomatoes, 3/4 cup cooking creme and shredded cheese.
2. Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up. Place, seam-side down, in 13-in. x 9-in. baking dish sprayed with cooking spray; top with remaining cooking creme. Cover. Bake 15-20 minutes or until heated through. 

Makes 4 servings
Prep time: 15 minutes
Cook time: 20 minutes

Note from Cassie: We thought this would have also been good by spooning some salsa over the top of the tortillas during the last 5 minutes of cooking. We also, removed the cover for the last 5 minutes of cooking to help the cheeses melt.

Greek-Style Chicken

Greek-Style Chicken

from the Favorite Brand Name: One-Dish Recipes and Secrects of Slow Cooking

6 boneless skinless chicken thighs

1/2 teaspoon salt

1/2 teaspoon pepper

1 tablespoon olive oil

1/2 cup chicken broth

1 lemon thinly sliced

1/4 cup pitted kalamata olives

1/2 teaspoon dried oregano leaves

1 cloves garlic, minced

Hot cooked orzo or rice

1. Remove visable fat from chicken; sprinkle chicken with salt and pepper. Heat oil in large skillet over medium-high heat. Brown chicken on all sides. Place chicken in slow cooker.
2. Add broth, olives, lemons, oregano and garlic to slow cooker. Cover, cook on LOW for 5-6 hours or until chicken is tender.
3. Serve with orzo.

Makes 4-6 servings
Prep time: 30 minutes
Cook time: 5-6 hours on LOW

Note from Cassie: I made this dish with boneless skinless chicken breasts - made the recipe as is...however the chicken dried up so I would recommend increasing the chicken broth to 1 cup and to add a bit more flavor keep the juices with the olives. We thought that the dish would be really good if you added feta to the dish once it's plated.

Chicken Ceasar Tetrazzini

Chicken Ceasar Tetrazzini

from the Favorite Brand Name: One-Dish Recipes and Secrects of Slow Cooking

8 ounces uncooked spaghetti
2 cups shredded or cubed cooked chicken
1 cup chicken broth
1 cup Caesar Dressing
1 jar (4 1/2 ounces) sliced mushrooms, drained
1/2 cup graded Parmesan cheese
2 tablespoons dry bread crumbs

Cook spaghetti according to package directions. Drain and combine with chicken, broth, dressing and mushrooms in a large mixing bowl. Place mixture in a 2-quart casserole. Mix together cheese and bread crumbs; sprinkle over spaghetti mixture. Bake at 350 F for 25 minutes or until casserole is hot and bubbly.

Makes 4 servings
Prep and cook time: 30 minutes

Note from Cassie: We thought this would have also been good by adding mixed vegetables.