Chicken in a pocket

If I ever lose this recipe my children will disown me, so I thought that I would put it here to keep it safe.

8 oz cream cheese
1/4 c butter melted
4 cups cooked cubed chicken
1/2 t salt
1/4 t pepper
1/2 c milk
1 bunch green onions chopped
 crescent rolls

Blend cream cheese and butter.  Add chicken, salt, pepper, milk and onion.  Make squares of crescent rolls and fill with mixture.  Pinch edges closed.  Bake at 350 degrees for 20-25 min.

Poblano Chile Enchiladas a la Gringa

Ingredients
2 (8 ounce) skinless, boneless chicken breast halves
2 tablespoons minced garlic
1 medium onion, chopped
3 cups water
1 tablespoon chicken bouillon granules
4 fresh poblano chilies
1 (8 ounce) container sour cream
2 tablespoons olive oil
10 (6 inch) corn tortillas
1 cup shredded mozzarella cheese
Directions
1.Place the chicken breasts, garlic, onion, water, and chicken bouillon into a saucepan. Bring to a boil, then reduce heat to medium-low and simmer for 40 minutes. When finished, remove the chicken to a plate to cool. Measure out 1 cup of the chicken broth and discard the rest.
2.Roast the poblano chiles over an open flame, or underneath a broiler until the skin has blackened on all sides. Place the chiles into a plastic bag, or a bowl covered with plastic wrap, and allow to steam as they cool, about 30 minutes. When cool, peel the blackened skin off of the pepper, and remove the seeds and membrane.
3.Place the reserved chicken broth into a blender along with the roasted poblanos and sour cream. Puree until smooth and set aside.
4.Heat the olive oil in a skillet over medium heat. Fry the tortillas one at a time until softened and beginning to crisp. Place onto a plate and set aside. Pour the pureed poblano mixture into the skillet and simmer for 10 minutes. While the sauce is cooking, slice the cooled chicken breasts into 1/4 inch strips.
5.Using tongs, dip a tortilla into the sauce, coating both sides. Place some of the chicken in the center of the tortilla, roll tightly, then place on a serving dish with the seam side down. Repeat with remaining tortillas. Spoon any remaining sauce over top of the enchiladas, then sprinkle with the shredded mozzarella cheese.
Makes 10 enchiladas

Creamy Black Bean Salsa Chicken

Creamy Black Bean Salsa Chicken

Sarah d'Evegnee  http://recipeparty.blogspot.com/

I did this today, August 8, 2010 and we loved it!  I did it in the crock pot and the chicken kind of "shredded", but I liked it that way.  I served it over rice.  Doug need's to post how to make rice the Philippino way! et

 
2-4 boneless, skinless chicken breasts

1 cup chicken broth

1 cup salsa

1 can (15 oz) corn, drained

1 can (15 oz) black beans, rinsed and drained

1 package taco seasoning

½ cup sour cream

1 cup grated cheddar cheese 

 

Place chicken in greased crock pot. Pour broth, salsa, corn, beans, and taco seasoning over chicken. Cover and cook on low 6-8 hours or high 3-4 hours. Remove chicken with slotted spoon and place on serving dish. (Or don't remove them and "shred" the chicken."  Stir sour cream and cheese into sauce in slow cooker. Makes 3-5 servings.

 

You can also cook it in the oven in a 9x13 pan so the chicken doesn't get too soft like it does sometimes in the crook pot. Just cook at 350 for about an hour. (Frozen chicken breasts work GREAT too--you just need to cook it for about 15-20 minutes longer.)