Salsa Verde Chicken Enchiladas - Kevin and Amanda

Salsa Verde Chicken Enchiladas

1 (16 oz) jar Salsa Verde
2 cups shredded pepper jack cheese
3 cups (12 oz) cooked, chopped chicken
8 medium (soft taco size) flour tortillas

Instructions:

Preheat oven to 350 degrees F. Spray a 9x13 baking dish with cooking spray. Spoon a thin layer of salsa verde into the bottom of the dish.
Combine chicken, 1 cup salsa verde, and 1 cup cheese in a bowl. Spoon about ⅓ cup mixture down the middle of a tortilla. Fold sides over and place seam side down in prepared baking dish. It’s okay if they overlap a bit.
Top with remaining salsa and 1 cup shredded cheese. Bake uncovered for 20-30 minutes until bubbly. Serve and enjoy!

Makes: 8 enchiladas.

Chicken Parmesan Pot Pie - Picky Palate

24 oz. Prego sauce

1/2 teaspoon Italian Seasoning

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

3 cups cooked, shredded chicken (I used a rotisserie)

1/4 cup shredded Parmesan cheese

3/4 cup shredded mozzarella cheese

1 box refrigerated pie crust, room temperature

1/4 teaspoon Italian seasoning

1 tablespoon shredded Parmesan cheese

1. Preheat oven to 350 degrees F.

2. Put one of the pie crusts into the bottom of a pie tin. Pour sauce into a large bowl. Season with Italian seasoning, salt and pepper, stirring to combine. Add chicken and gently stir to incorporate into sauce. Put in the bottom pie crust. Top with Parmesan and mozzarella cheeses.

3. Unroll pie crust and lay over chicken and cheese. 

4. Brush a light coat of olive oil over crust. Stab a few holes in the top. Top evenly with Italian seasoning and Parmesan cheese. Bake for 40 to 45 minutes, until crust is golden brown. Remove and let cool for 10 minutes before serving.

Makes 6 to 8 servings

Ranch Chicken Burritos

• 3-4 Boneless Skinless Chicken Breasts
• 1 package chicken taco seasoning
• 1 package ranch dry salad dressing
• ½ cup bottled ranch
• ½ cup salsa
• 1 can chicken broth
• 
  
• Cook the chicken in the slow cooker with the ranch packet and taco seasoning packages in the chicken broth for about 3-4 hours. Shred and add ranch and salsa. Put in burritos or quesadillas with rice and cheese.