Chicken Ranch Wraps

Ingredients:

• 2 Cups cooked grilled chicken breast chopped (seasoned with your favorite spices or fajita seasoning)
• 1/4 Cup Hidden Valley Ranch dressing
• 1/2 Cup Mozzarella Cheese
• 1/4 Cup Cilantro (minced)
• Tortillas

Directions:

1. Lay tortillas on a clean flat surface.  Place about 1/2 cup of chicken, 1 Tbls ranch, 2 Tbls of cheese and 1 Tbls of minced cilantro on each tortilla.  Fold tightly to form a burrito shape.
2. Heat a heavy duty pan or grill to medium heat.  Coat with a light layer of oil or cooking spray and cook wraps for 1/2 minutes on each side or until the tortilla is crispy and golden.  Remove from heat, slice in half and serve immediately.

Note: If seasoning your chicken you can grill it in a hot pan for 5-6 minutes.

Prep time: 5 mins
Cook time: 5 mins
Total time: 10 min
Serves: 4

Chicken Tostados

4 Chicken Breast (can use 5-6 chicken breast)

8 oz. Salsa 

8 oz. Cream Cheese (softened) 

8 oz. Sour Cream 

8 oz. Mixed Mexican cheese 

1 package Tortilla Shells 

1 can Cream of Chicken Soup 

6 oz. Salsa 

 

Cook chicken. Cut into bite sized pieces 

Mix with salsa, sour cream, and cream cheese. 

Fill each of the 10 shells. Roll and arrange in a 9x13 glass dish. 

Mix 6 oz. of salsa with 1 can Cream of Chicken soup 

Pour over shells. Top with cheese. 

Bake at 350 degrees for 45 mins. 

Crock Pot Lime Tacos

Ingredients:
1 1/2 lbs. Chicken (breast or tenders)
3 Tbsp. Lime Juice
1 Tbsp. Chili Powered
1 Cup Corn
1 Cup Salsa
1 Cup Black Beans
Tortillas
Sour Cream
Cheese
Lettuce
Tomatoes

Place chicken in the crock pot.  Combine lime juice and chili powder then pour over the chicken.  Cover and cook on LOW for 5-6 hours or until chicken is tender.  Remove chicken and cool slightly.  Shred the chicken and stir in corn, salsa and black beans.  Serve on tortillas with sour cream, cheese, lettuce and tomatoes.

Fajitas

Ingredients:
Chicken
Tortilla
Cheese
Onion
Green Pepper
Red Pepper
Tomato or Salsa
Lettuce
Olives
Sour Cream
Fajita Mix
Oil

Directions:
Place 1 Tbsp of oil into a frying pan on med-high heat.  Cut the chicken into bite size pieces and cook the chicken until they are no longer pink inside.  Remove the chicken from the frying pan and saute the peppers and onion.  After the peppers and onions are soft add the chicken back to the frying pan and sprinkle with the fajita mix.  Warm tortillas and add other toppings as desired.

Chicken Enchilada's

Ingredients:
2-3 cups cooked diced chicken
1 1/2-2 dozen tortillas
2 cans cream of chicken soup
2 cups sour cream
1 small onion (chopped)
1 cup of cheese

Directions:
Sauté chopped onion in a pan until the onion is translucent and soft.  If you don’t the onions will not be cooked and be very strong.  Then add soup, sour cream and chicken mix together.  Heat to boiling.  Put 1/3 cup of mixture into tortilla roll up and place in a greased 9x13 pan cover with remaining mixture and sprinkle with cheese.  Bake at 350 until heated through for 20-30 minutes.