Schatzie's Chicken Enchiladas

This is probably the oldest recipe in my repertoire, and I made this quite a lot in college for my friends. Creamy and delicious!

1 cup chopped onion 
1/2 cup chopped red pepper 1 jalapeno, seeded and chopped
2 Tablespoons butter or margarine 
2 cups chopped cooked chicken or turkey 
3 Tablespoons butter or margarine 
1/4 cup all-purpose flour 
1 teaspoon ground coriander 
3/4teaspoon salt 
2 1/2 cups chicken broth 
1 cup dairy sour cream 
1 1/2 cups shredded Monterey Jack cheese (6 ounces) 
12 6-inch tortillas 

OVEN 350 F 

In a large saucepan cook onion and peppers in the 2 tablespoons butter or margarine till tender. Combine onion mixture in a bowl with chopped chicken and green chili peppers; set aside. 

For sauce, in the same saucepan melt 3 tablespoons butter or margarine. Stir in flour, coriander, and salt. Stir in chicken broth all at once; cook and stir till thickened and bubble. Cook and stir 1 to 2 minutes more. Remove from heat, stir in sour cream and 1/2 cup of the cheese. Stir 1/2 cup of the sauce into the chicken mixture. Dip each tortilla into remaining sauce to soften; fill each with about 1/4 cup of the chicken mixture. Roll up. Arrange rolls in a 13x9x2-inch baking dish; pour remaining sauce over. Sprinkle with remaining cheese. Bake, uncovered, in a 350^F oven about 25 minutes or till bubble. Serves 6. 

Cranberry Turkey Breast (Slow Cooker)

• 1 (16 ounce) can cranberry sauce
• 1/2 cup orange juice
  
  3 lb turkey breast
  
  1 (1 ounce) package dry onion soup mix

Directions

Print 

• Prep
  10 m
• Cook
  7 h
• Ready In
  7 h 10 m

1. Place the cranberry sauce in a bowl, and mash. Mix in the onion soup mix and orange juice together until the mixture is well combined.
2. Spray the inside of a slow cooker with cooking spray, and place the turkey breast into the cooker. Pour the sauce ingredients over the turkey breast. Set the cooker on Low, and cook until the turkey breast is very tender, about 7 hours.
3. Easy and delicious!

Shanghai Market Chicken

Delicious! And almost as simple as coke chicken. Just more ingredients for this flavorful and yet not at all hot dish.

Ingredients

• 8-12
  chicken parts (about 2 1/2 pounds total)
• 2
  tablespoons Chinese five-spice powder
• 1
  tablespoon vegetable oil
• 1/4
  cup dry white wine or chicken broth
• 1/3
  cup thinly sliced, peeled fresh ginger (or pickled)
• 1/4
  cup reduced-sodium soy sauce
• 2
  tablespoons hoisin sauce
• 2
  tablespoons frozen orange juice concentrate
• 2
  tablespoons honey
• 1
  clove garlic, thinly sliced

Directions

1. Remove any skins. Place chicken pieces in a large bowl. Sprinkle with five-spice powder; toss to coat.
2. In a 12-inch skillet heat oil over medium-high heat. Add chicken; cook about 10 minutes or until brown on both sides. Drain off fat.
3. For sauce, in a small bowl combine wine, ginger, soy sauce, hoisin sauce, orange juice concentrate, honey, and garlic. Pour sauce over chicken.
4. Bring to simmering. Cook, covered, for 5 minutes, stirring once. Cook, uncovered, about 15 minutes more or until sauce is slightly thickened, stirring occasionally.
5. Garnish with sesame seeds and scallions.
   

*Add big chunks of red pepper (or other veggies) after adding sauce. I think onion, broccoli, and/or snow peas would also work great. Just let them cook outside of or in the sauce.