Tomatillo Ranch Burritos from the Food Nanny!

Chicken Burritos With Salsa Verde and Lime
(from thefoodnannyblog.com)

BURRITOS:
1 pound boneless skinless chicken breasts
Salt and ground black pepper
1 (15-oz) can black beans, drained
Santa Fe Lime Rice (recipe to follow)
6 burrito sizes flour tortillas
1 cup shredded pepper Jack cheese or Monterey Jack

SAUCE:
1 cup bottled salsa verde
1 (0.4 oz) packet buttermilk dressing mix (ranch)
1/3 cup chopped fresh cilantro
1/3 cup sour cream
1/3 cup mayonnaise
1 tsp minced garlic
½ tsp coarse salt
1 TBLS fresh limejuice
¼ tsp ground cumin
¼ cup sugar
Dash Tabasco (optional)

1. Prepare the rice and keep warm.
2. Meanwhile, grill (or broil) the chicken breasts over medium heat, until tender and no longer pink. Shred the chicken with two forks and season with salt and pepper.
3. To make the sauce, put all the sauce ingredients in the blender and blend until smooth. Heat the sauce in a saucepan or the microwave.
4. Heat the black beans in a saucepan or the microwave
5. To assemble burritos: Divide the chicken among the tortillas. Add a scoop of rice and a scoop of beans to each one. Fold up the bottom third of one tortilla over the filling, fold in the sides, and then fold down the top. Repeat for the remaining tortilla’s
6. Preheat the broiler to low and adjust the oven rack to about 6 inches from the heat. Place the filled burritos seam side down in a broiler pan, or oblong metal pan, and pour the sauce over all. Sprinkle with cheese.
7. Place the pan under the broiler, watch closely and broil until the sauce is bubbly, just a few minutes.

Variations: As an alternative to broiling, bake the burritos, topped with sauce and cheese, in the oven at 350 degrees for 40-45 minutes, until the sauce is bubbly. Or simply serve the filled burritos on a platter and pass the heated sauce and the cheese in separate bowls.

Santa Fe Lime Rice

1 cup uncooked long-grain white rice
2 cups chicken broth
¼ tsp salt
Juice of ½ lime
2 TBLS butter
2 TBLS chopped fresh cilantro
¼ tsp ground cumin

Combine the rice, broth, and slat in a large saucepan over med-high heat. Bring to a boil. Decrease the heat to simmer and add the lime juice, butter, cilantro, and cumin. Stir, cover, and simmer 15-20 minutes, until rice is tender.

These are delectable!  I love how easy the dressing is to make, how it tastes just like the famous Cafe Rio Cilantro Creamy Dressing,  but uses bottled green sauce.  I like how it's on top of the burritos too, instead of just plain enchilada sauce.  

Ranch Chicken Enchiladas

Ranch Chicken Enchiladas

(from recipecritic.com)

3-4 Boneless Skinless Chicken Breasts
1 package chicken taco seasoning
1 package ranch dry salad dressing
1/2 cup bottled ranch
1/2 cup salsa
2 cups shredded cheddar cheese
1 can chicken broth
1 package tortillas

1.   Cook and shred the chicken.  I cooked mine in the slow cooker with the ranch packet and taco seasoning packages in the chicken broth.  The chicken just peeled apart.  I cooked it on low for about 3-4 hours.
2. Mix the 1/2 cup of ranch and 1/2 salsa in a bowl.  Spray a 9x13 pan with cooking spray and spread a very thin layer of the mixture on the bottom.
3. Start assembling the enchiladas by putting 2 Tbs of the ranch and salsa mixture on the bottom of tortilla.  Then put the shredded chicken on top of that.  Sprinkle with cheese and roll it up.
4. Line up the enchiladas in the 9x13 pan and sprinkle heavily with the cheddar cheese.  Bake at 350 degrees for 30 minutes or until the cheese is bubbling and enchiladas are heated through.
5. Drizzle the top with ranch and enjoy!

These are great!  Especially good for picky eaters.  Ranch tends to tone down spicy flavors.  I enjoyed these a lot.

Ranch Chicken Salad

Ranch Chicken Salad

(from cucinafamiglia.com)

• 3 chicken breasts
• 2 green onions, chopped
• 1/2 cup celery, diced
• 1/2 cup Hormel Real Bacon Pieces (I skipped but I'm sure it's great with them!)
• 1/2 cup milk
• 1/2 cup mayonnaise
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon dry mustard
• 5 teaspoons Ranch dressing mix

croissants or rolls

Cook chicken, then chop. Chop celery and green onions as well. In blender blend mayo, milk and ranch. Then add seasonings. Let chill for at least two hours. Serve on croissant. 

Wraps and Chicken Salad- the Summer way to go!

Chicken Salad Wraps with Strawberries

from realmomkitchen.com)

• 4 cups chopped cooked chicken 
• 4 medium green onions, chopped 
• 1/4 -1/2 cup chopped walnuts 
• 1 cup creamy poppy seed dressing (Brianna's or Kraft or make your own)
• 1 (8-ounce) cup cream cheese spread (I use the reduced fat)
• 8 flour tortillas 
• lettuce or spinach leaves
• 1 1/2 -2 cups finely chopped strawberries 

1. Mix chicken, onions and walnuts in food processor bowl. Cover and process by using quick on-and-off motions until finely chopped. Add 1/3 cup of the poppy seed dressing; process only until mixed.
2. Mix remaining dressing and the cream cheese spread in small bowl with spoon until smooth.  Add chicken mixture and combine until well mixed,
3. Spread chicken mixture evenly over the surface of tortillas leaving top 1 inches of tortillas uncovered.
4. Press lettuce on top of chicken mixture .  Sprinkle strawberries over chicken.
5. Firmly roll up tortillas, beginning at bottom rolling toward the 1 inch tortilla that is uncovered.  As you roll some of the chicken mixture will squish toward the uncovered part of the tortilla, eventually covering it with the salad mixture to help seal the tortilla roll.
6. Wrap each roll in plastic wrap. Refrigerate at least 1 hour. Cut each roll in half on a diagonal.

These are so good!  The salad is better if it has some time in the refrigerator to blend all the flavors.  Of course, slice the strawberries in last minute so they don't go brown.  I love having easy, cold, quick dinners in the summer.  The strawberry and poppy seed dressing do add a lot to this chicken salad.  A keeper!

A fun, fast chicken pot pie

Easy Chicken Pot Pie
(adapted from craftomaniac.blogspot.com)

• 5-6 thawed boneless skinless chicken tenderloins, or 2-3 large breasts, cooked and cubed or shredded
• 1 bag of thawed California Blend Veggies or any preferred vegetables
• 1 can of Cream of Chicken soup
• 1 cup of milk
• 1 cube butter
• 1 pkg Cheese Garlic Bisquick

Directions: 
Pour your thawed bag of veggies into a bowl and mix with the can of cream of chicken. Add your diced cooked chicken and mix everything together.
Bread Topping:
Mix contents of Bisquick, butter and milk together.Spray your round baking dish with pam, pour your veggies, cream of chicken, and diced chicken mixture into bowl. Pour your Bisquick mixture over the top spread evenly.
Bake 370 for 45-55 min. or until the top is golden brown.


This was delicious and so fast to make.  I really liked the cheese-garlic Bisquick; it added a nice flavor to the dish.  Next time I'll throw in some diced cooked potatoes with the Cali veggie blend.

Taquitos! Merry Christmas too!

Baked Chicken Taquitos
(from mmcafe.blogspot.com)
4 ounces cream cheese, softened (I used chive and onion)
1/3 cup green salsa (I just used regular)
2 tablespoon fresh lime juice
3/4 teaspoon cumin
1 1/4 teaspoon chili powder
3/4 teaspoon onion powder
1/2 teaspoon garlic powder
3 tablespoons chopped cilantro (I skipped)
1 green onion, sliced finely 
2 cups shredded cooked chicken
1 1/4 cup grated monterey jack cheese

14 small yellow or white corn tortillas (I don't like corn so I used my pre-cooked uncooked flour torts!)
kosher salt
cooking spray

Heat oven to 425 degrees. Line a baking sheet with foil and lightly coat with cooking spray.

In a medium-sized bowl, mix softened cream cheese, green salsa, lime juice, cumin, chili powder, onion powder and garlic powder. Stir to combine and then add cilantro and green onions. Add chicken and 1 cup cheese and combine well.

Working with a few tortillas at a time, place 3-4 between two damp paper towels and microwave for 30-45 seconds, until tortillas are soft and pliable and don't crack while rolling. (I didn't have to do this as I used uncooked tortillas and just cook them, making sure to not cook until crispy) Place 2-3 tablespoons of the chicken mixture on the lower third of a soft tortilla, keeping it about 1/2 inch from the edges. Then roll it up as tight as you can. Use a toothpick to secure if need.

Place filled taquitos seam side down on the baking sheet, making sure they don't touch each other. When ready to bake, spray the tops lightly with cooking spray or an oil mister and lightly sprinkle some kosher (coarse) salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Remove from oven, top with remaining 1/2 cup of cheese. Serve immediately with salsa, sour cream, and guacamole on the side. These extras really made the taquitos for us!

I loved these!  This is my kind of meal.  I just wish my kids liked mexican food.  I end up making quesadillas for them.  Booo!
****This is great with CANNED chicken!  Throw the chicken and the spices in a pot along with the cheeses and it makes a great mexi-dip too!  YUMMMMMY!

Buffalo Chicken Dip

Buffalo Chicken Dip
(allrecipes.com)

• 2 (10 ounce) cans chunk chicken, drained (I've tried it with tuna too and it's great!)
• 2 (8 ounce) packages cream cheese, softened
• 1 cup Ranch dressing
• 3/4 cup pepper sauce (such as Frank's Red Hot®) (use to your tastes)
• 1 1/2 cups shredded Cheddar cheese

Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly. Serve with celery sticks and crackers.

I can't believe I haven't posted this one yet.  Probably because I don't use a recipe anymore to make it- I just throw everything in a pan and go, measuring cups out the window.  This recipe makes a LOT, so halve it if you don't have a huge group.  A great addictive dip!  Some people use blue cheese dressing instead of the ranch- whatever you like.  

A quick, slightly different chicken salad

Feta Chicken Salad

• 3 cups diced cooked chicken (I used 1 can chicken and adjusted remaining ingredients accordingly)
  
• 2 large stalks celery, diced (I skipped)
  
• 1 red bell pepper, seeded and diced
• 1/2 red onion, diced
• 6 tablespoons mayonnaise
• 6 tablespoons sour cream
• 1 (4 ounce) package feta cheese, crumbled
• 2 teaspoons dried dill weed
  
• 1 pinch salt and pepper to taste

In a serving bowl, mix together the chicken, celery, and red onion. In a separate bowl, stir together the mayonnaise, sour cream, feta cheese, and dill. Pour over the chicken mixture, and stir to blend. Taste, and season with salt and pepper as needed. Serve immediately, or refrigerate until serving.

I haven't used feta cheese before, and since it's not that pricey (2 bucks for a container) I decided to expand my cheese repertoire. To tell you the truth, I couldn't really taste it, but I'm figuring it made the salad. The salad was tasty and great the next day. One can of chicken fed our whole family. And it was great on these rolls.

Happiness- a dinner the whole family ate!

Mom's Melt in Your Mouth Chicken Rolls

• 8 Rhodes Texas Rolls or similar, thawed but cold
• 2 cups diced (very important!) cooked chicken breast (I used 2 medium cooked in the crock with a little ranch)
• 1/3 c. diced onion
• 3/4 c. fresh mushroom, chopped (I skipped this per hubby's request)
• 1/2 t. pepper
• 1 t. salt (I just sprinkle)
• 6 oz. cream cheese, softened (I used neufchatel)
• 1/2 c. ranch dressing (I use light)
• 3-4 T. melted margarine (for dipping the rolls into)
  
• half-sleeve Ritz crackers, crushed (for dipping rolls with butter into)

1. Combine cooked chicken, onions, mushrooms, salt, pepper, cream cheese and ranch. Mix well.
2. Flatten each roll into a circle, stretching it out at the same time. Place a rounded T. of chicken mixture in the middle. Bring each side of the roll to the middle and seal well.
3. Dip each roll into the melted butter, then roll in the cracker crumbs.
4. Place on sprayed cookie sheet.
5. Bake at 350 for about 20 minutes.

What an accomplishment! All the kids raved. I have made these before, but they like them so much better when the chicken is diced to the point they can't really tell it's chicken. That also helps the flavor be better distributed. This is the only recipe, along with spaghetti and orange chicken, that these guys all eat successfully.

Honey Lime Mexicano...filling is great for quesadillas too

Honey Lime Enchiladas

• 5 T. honey
• 3 T. lime juice
• 2 t. chili powder
• 1/2 tsp garlic powder
• 2-3 chicken breasts, cooked and shredded
• 4-6 flour tortillas
• colby or monterey jack cheese, shredded (I always use cheddar)
  
• 10 oz. can green enchilada sauce (I like Green Salsa Verde)
  
• 1/4 c. whipping cream (optional)

1. Mix first 4 ingredients together and toss with shredded chicken. Let it "marinate" for at least a half hour.
   
2. Pour some green enchilada sauce on the bottom of a 9x13 pan.
   
3. Fill flour tortillas with chicken and shredded cheese.
   
4. Pour the rest of the can of green enchilada sauce mixed with the cream over enchiladas then sprinkle with more cheese.
   
5. Bake at 350 for 30 minutes.
   

I like the taste of these enchiladas. They are different. They combine two good Bajio flavors: honey and lime. Sweet and a bit spicy, just what I like. If you don't use this chicken combo in tortillas, I think it would be fun with black beans, rice, and tortilla chips. Russell still isn't feeling the enchilada fire so we probably will do that next time.

**I used the filling (chicken, lime juice, honey, corn, black beans, cheese) as a filling for quesadillas and they were delicious!!)