Recipes from Jennifer Harbison

Chicken Enchiladas
2 large cans chicken breast ( or use regular chicken breasts)
1 16 oz sour cream1 can rotel ( I used mild)
1 16oz medium salsa
2 packs shredded cheese ( save ½ of one package for topping)
1 cream of chicken souponions- chopped ( I used one)
1 pack 10 tortillas
Mix all ingredients except tortillas in a 9 x 13 pan. Spread mixture to cover bottom. Put some of the mixture in each tortilla. Make as many that will fill you pan. Put some of the mixture on top of the tortillas.Bake covered @ 350 for 1 hour and 15 minutes ( just needs to be heated through) Top with remaining cheese and bake uncovered 15 more minutes.
The beauty of this recipe is that you can have as much of each ingredient as you like. Add whatever else you like to suit you.


Easy and Delicious Chicken and Rice Casserole
1 cup uncooked white rice
1 (10.75 ounce) can condensed cream of chicken soup
1 7/8 cup of water
1 (1 ounce) package dry onion soup mix
4 skinless, boneless chicken breasts
Preheat oven to 350 degrees. Spread rice in the bottom of a 9 x 13 baking dish. Rinse chicken and pat dry; arrange chicken pieces on top of rice. Mix soup and water together and pour over chicken and rice. Sprinkle dry onion soup mix on top. Cover and seal TIGHTLY with foil. Bake in the preheated oven for 1 to 1 ½ hours. ENJOY!!!!!!!!!!!!!!!!

Mexican Rice
2 c cooked rice
1 c chopped green peppers
1 c diced tomatoes
½ c chopped onion
1 c corn
1 ½ c cheddar cheese (shredded)
1 tbsp butter
½ c bread crumbs

White Chicken Chili

Ingredients:
1lb boneless skinless chicken breasts
1 1/2 boxes chicken broth
Extra Virgin Olive Oil
1 med onion, chopped
1 tsp garlic powder
1 tbsp Tastefully Simple Garlic Garlic (optional)
2 cans (15 oz each) great northern beans, rinsed and drained
2 cans (4 oz each) chopped green chilis
Salt
1 tsp ground cumin
1 tsp dried oregano
1 tsp pepper
1/2 tsp cayenne pepper
8 oz sour cream
1/2 cup heavy whipping cream

Directions:
Place chicken in large deep sauce pan and cover with broth. Cook covered on med-high heat for 30 minutes, flipping once. Check for doneness, then place on a cutting board to cool. Reserve the broth to the side.

In same pan, on med-high heat, add 1 tbsp EVOO and swirl. Add onions, garlic powder, and Garlic Garlic. Saute until onions are tender. Add 2 cups of the reserved broth and scrape all the bits around the bottom of the pan. Add the beans, chilis, and remaining seasonings.

Dice cooled chicken and chop in food processor. Add to pan and bring to a boil. Reduce heat; simmer, covered, for 30 minutes. Remove from heat then stir in sour cream and whipping cream. Serve immediately.