#3624 - Baked Enchiladas

(by Shirley McNevich)

1 red bell pepper (chopped)
8oz. mushrooms (sliced)
1/2 cup chopped green onions
1 TBSP butter
1 cup Breakstone's sour cream
1 - 10.75oz. can Campbell's cream of chicken soup (do NOT add water)
8oz. shredded sharp cheddar cheese
2 cups cooked chicken pieces
6 tortillas
1 jar salsa

Line a 9 x 13 baking dish with foil, then spray the inside of the foil with Pam. In a saucepan over medium heat add butter, chopped onions, mushrooms and red bell peppers--cook/stir until tender, then drain. Add sour cream, cream of chicken soup and HALF of the shredded cheese to the mushroom mixture--stir to mix. Add cooked chicken pieces--stir to mix. Spread the mixture evenly over each tortilla shell, roll them closed and place them side by side in the foil-lined baking dish. Spread salsa (your choice of amount) and remaining shredded cheese over the tops. Bake at 350 degrees 20-25 minutes or until hot. Note: if you're afraid they will get soggy during baking, omit the salsa and serve salsa on the side instead.

#582 - Grilled Chicken Rub Fajitas

(by Shirley McNevich)

This rub makes enough for 1 large chicken breast. Double it, triple it, etc. depending on the number of chicken breasts you are going to grill.

2 TBSP olive oil
1/2 tsp. garlic powder
1 TBSP fresh or dried parsley
1 tsp. fresh ground pepper
1 tsp. Old Bay seasoning
1 tsp. salt

Fajitas: soft taco or soft tortilla shells, chopped tomatoes, shredded cheese, shredded lettuce.

Mix all rub ingredients in a bowl--stir with a spoon. Poke the chicken breast all over with a fork. Rub both sides of the chicken breast with the rub. Drop the chicken breast in a Ziploc bag along with the remaining rub liquid. Seal the bag and work it around in your hands to distribute the rub all through the chicken breast. Allow it to marinate in the bag at least two hours before grilling. Turn on the grill and place the chicken breast AWAY from the direct flame (or the outside will get done and the inside will be raw). Flip occasionally while grilling. When you think it's ready, take the chicken breast off of the grill and slice it in half--grill longer if inside isn't cooked well. When fully cooked, cube the chicken. Place some cubed chicken, chopped tomatoes, shredded cheese, and shredded lettuce into soft taco or soft tortilla shells--roll to hold ingredients. One large chicken breast makes about 2 fajitas.