Here’s a great Chicken Enchilada Recipe…

Ingredients

• 12 corn tortillas
• 3 cooked chicken breast halves, no bones or skin, shredded
• ½ cup chopped green onions
• ½ cup chopped fresh cilantro
• 2 cups chicken broth
• 1 cup sour cream
• ¾ cup minced onion
• 12 oz shredded cheddar cheese
• 4 oz chopped green chilies
• ¼ cup butter
• ¼ cup all purpose flour
• Vegetable oil for frying

Preparation

Preheat the oven to 375ºF. Heat 2 tablespoons of oil in a large frying pan over a medium high heat, and then fry the tortillas on 5 seconds per side until they are pliable. Do them individually and add more oil as required. Drain the tortillas on paper towels and keep them warm.

Divide the chicken, onion (not green onion) and 10 oz of the cheese between the tortillas. Roll them up and place in a greased baking pan, seam side down. Melt the butter in a pan over a medium heat. Add the flour and whisk until it begins to boil. Add the broth, stirring continuously.

Add the chilies and sour cream. Stir occasionally and do not let the mixture boil. Pour this mixture over the enchiladas when hot and thick. Bake the Mexican chicken enchiladas for 20 minutes then top with the rest of the cheese and bake for a further 5 minutes. Use the green onions and cilantro to garnish them.

For another chicken enchilada recipe go to 101 healthy Chicken Recipes

Here’s a great Chicken Alfredo Recipe…

Ingredients

• 1 package fettucini noodles
• 1 jar Alfredo sauce
• 1 can Cream of mushroom soup
• 1 can Cream of chicken soup
• 1/2 cup 2% milk
• 3 boneless, skinless chicken breasts (or pre-cooked chicken)
• 1 clove Fresh chopped garlic
• Fresh chopped parsley
• Garlic salt
• Pepper
• Olive oil
• 2 cups Mixed shredded cheddar and mozzarella cheese (can use bag of pizza cheese)
• 1 can small green peas (optional)
• 1/2 cup Shredded carrots (optional)

Preparation

Cook fettuccini in large pot of boiling water until almost done.

Sautee garlic in about 2 tbsp olive oil, cut up chicken into thin strips and sautee in olive oil garlic mixture, season with salt and pepper to taste.

Drain pasta and add jar of alfredo sauce, both cans of soup and milk and vegetables if desired. Combine over medium heat then add in shredded cheese reserving 1/2 cup for garnish. Add in cooked chicken and parsley toss and serve.

For another great Chicken Alfredo Recipe check out 101 Healthy Chicken Recipes

Here’s a great Chicken Spaghetti Recipe for you…

Ingredients

• 1 small onion, chopped
• 1 small green bell pepper, chopped
• 1 small box of mild Mexican Velveeta Cheese
• Chicken breast, cooked or 1 large can of Swanson’s white meat chicken breast
• 1 cream of mushroom soup (98% fat-free tastes just as good)
• 1 cream of chicken soup (98% fat-free tastes just as good)
• 1 small package spaghetti, cooked

Method

Sauté the onions and the peppers with a little butter, margarine or olive oil.

Meanwhile, in the microwave, melt together the two soups and the cheese. Combine the sautéed onions and peppers, soup mixture and the cooked spaghetti.

Place in a 13 x 9 Pyrex dish that has been sprayed with Pam and bake in a 350° oven for 30 minutes.

If you’re looking for another great Chicken Spaghetti Recipe then check out 101 Healthy Chicken Recipes.

Here’s one of many simple roasted chicken recipes…

Ingredients

• One 2-3 pound chicken
• Coarse salt and freshly ground black pepper
• 2 teaspoons minced thyme
• 1 tablespoon Vegeta, or chicken bouillon powder
• 1 tablespoon olive oil
• 2 tablespoon melted butter
• 2 tablespoons Dijon mustard

Method

Preheat the oven to 450°F (225°C).

Rinse the chicken, then dry it very well with paper towels, inside and out. Salt and pepper the bird, and truss if desired. Rub the chicken with the olive oil and then the bouillon powder. Place the chicken in a sauté pan or roasting pan and roast 50 to 60 minutes. Remove it from the oven, baste with its juices, and sprinkle with thyme. Let it rest for 10 minutes.

Blend melted butter and mustard and serve with roasted chicken.

For more roasted chicken recipes go to 101 healthy Chicken Recipes

Here’s a tasty Sesame Chicken Recipe…

Ingredients:

2 large boneless skinless chicken breasts
2 tablespoons raw sesame seeds
2 green onions (sliced)
Marinade-
1 teaspoon chicken base
¼ teaspoon salt
½ teaspoon sesame oil
ground white pepper (to taste)
¼ teaspoon sugar
1 tablespoon raspberry wine (or any fruity flavored wine)
Batter-
½ cup all purpose flour
1 teaspoon baking powder
1 egg (beaten)
½ cup water (or as much as needed to make batter smooth)
3 tablespoons cornstarch
salt (to taste)
1 tablespoon vegetable oil
Sauce-
3 tablespoons honey
2 tablespoons sugar
salt (to taste)
2 tablespoons ketchup
1 tablespoon white distilled vinegar
a sprinkle of ground black pepper

Preparation:

Cut chicken breasts into 1″ chunks and in a glass bowl combine all of the marinade ingredients and mix well. Add the chicken and coat evenly. Cover and marinade for 30 minutes in the refrigerator.

Meanwhile, in separate bowl combine all of the batter ingredients and mix thoroughly. The batter should be thick enough to coat the chicken but thin enough to flow around the pieces. Set aside.

Using a fork or tongs remove the pieces of chicken from the marinade and dip them into the batter to coat evenly (one by one). Deep fry the chicken in batches in your deep fryer for about 10 minutes or until golden brown. Drain on paper towels. (or you can fry in hot oil at about 325 degrees in your wok for about 3-4 minutes or until golden brown)

In your wok combine the sauce ingredients and warm over medium heat. Bring to a boil while stirring and simmer until sauce slightly thickens.

In the wok or in a serving dish coat chicken with the sauce and garnish with sliced scallions and sesame seeds.

For another Sesame Chicken Recipe see 101 Healthy Chicken Recipes

Here’s a tasty rotisserie chicen recipe.

Ingredients

4 teaspoons salt
2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon white pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
2 onions, quartered
2 (4 pound) whole chickens

Directions

In a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder. Remove and discard giblets from chicken. Rinse chicken cavity, and pat dry with paper towel. Rub each chicken inside and out with spice mixture. Place 1 onion into the cavity of each chicken. Place chickens in a resealable bag or double wrap with plastic wrap. Refrigerate overnight, or at least 4 to 6 hours.

Preheat oven to 250 degrees F (120 degrees C).

Place chickens in a roasting pan. Bake uncovered for 5 hours, to a minimum internal temperature of 180 degrees F (85 degrees C). Let the chickens stand for 10 minutes before carving.

If you’re looking for another rotisserie chicken recipe check out 101 Healthy Chicken Recipes.

How about this for a great Tandoori chicken recipe…

Ingredients

4 skinless chicken thighs
4 skinless chicken legs
1/8 teaspoon saffron powder, or 1/4 teaspoon saffron threads (see Note)
1 tablespoon boiling water
3/4 teaspoon coarse salt
1/2 teaspoon paprika (I used pimente d’Espelette)
1/2 teaspoon turmeric
1 cup whole milk plain yogurt
juice of one fresh lime
1 tablespoon finely-minced fresh ginger
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground cinnamon
1 to 1 1/2 teaspoons chili powder, depending on how hot you want it
10 turns fresh ground black pepper
2 cloves garlic, peeled and finely minced

Method

Add the saffron to the boiling water and boil for five minutes. Score the chicken flesh deeply, slashing each piece three times and then put them in a large zip-top freezer bag.

Add all the remaining ingredients to the bag, including the saffron and the water and expel out most of the air, then seal the top of the bag. Mix the ingredients by massaging the bag and as a result, coating the chicken pieces. Refrigerate the chicken overnight.

Next, remove the chicken pieces from the marinade and fry the pieces with the thick marinade clinging to them, in a hot oiled grill pan until dark on one side. Flip and fry until darkened on the other side.

Make sure the chicken is cooked through by slipping a knife into the meat. If it’s not cooked enough, then add some water to the pan to loosen any caramelized bits, and place in a 350F / 180C oven for around 10 minutes, or until cooked through.

For another great Tandoori Chicken recipe check out 101 Healthy Chicken Recipes.

Here’s a great Butter Chicken Recipe

(serves 4)

Ingredients

1kg chicken breast fillets, chopped
125g cashews, roasted
60g unsalted butter
1 tbs sunflower oil
1 onion, finely chopped
1 tsp ground cardamom
1 cinnamon stick
1 bay leaf
2 tsp sweet paprika
425g can tomato puree
150ml chicken stock
250ml (1 cup) thickened cream
Steamed basmati rice, to serve
125ml (1/2 cup) natural yoghurt
2 tsp garam masala
1 tsp chilli powder
1 tsp ground cumin
2 tsp grated fresh ginger
2 garlic cloves, crushed 
1 tbs lemon juice
1 tsp turmeric

Method

Combine the yoghurt, lemon juice, turmeric, garam masala, chilli, cumin, ginger and garlic in a bowl. Add the chicken and stir well. Cover and refrigerate overnight.

Place half of the cashews into a food processor and process until finely ground.

Heat the butter and oil in a pan over medium heat. Add the onion, cardamom, cinnamon and bay leaf and cook for 2 minutes until the onion starts to soften. Reduce heat to low, then add chicken and marinade, paprika, tomato puree, cashew powder and stock. Simmer for 15 minutes. Stir in the cream and cook for a further 10 minutes.

Garnish with cashews, chopped coriander and serve with rice.

Check out 101 Healthy Chicken Recipes for another Butter Chicken Recipe

Chicken Pot Pie

This is a great chicken pie recipe.

Ingredients

2 (10 3/4 oz.) cans cream of broccoli soup
1 cup of milk
1/4 teaspoon thyme leaves
crushed 1/4 teaspoon of pepper
4 cups cooked cut up vegetables (broccoli, carrots, potatoes, etc.)
2 cups cubed cooked chicken or turkey
1 (10 oz.) can Hungry Jack flaky biscuits

Method

In a 3 quart baking dish, combine the soup, milk, thyme and pepper. Stir in the vegetables and chicken.

Bake at 400 degrees for 15 minutes or until mixture begins to bubble. Meanwhile, cut each biscuit into quarters.

Remove the dish from the oven and stir. Arrange biscuit pieces over hot chicken mixture. Bake 15 minutes or until biscuits are golden brown.

Looking for another chicken pie recipe?

Sweet & Sour Chicken Crock Pot Recipes

(4 servings)

Ingredients

1 teaspoon chicken bouillon
1/2 teaspoon garlic powder
2 tablespoon ginger root fresh & minced *
1 tablespoon dried cilantro or 10 leaves 1 carrot cut in pieces
1 green pepper cut in pieces
1 medium onion quartered
2 tablespoon of tapioca cooked quickly
4 chicken breasts boned & cut
8 ozs pineapple chunks
1/3 dark brown sugar
1/3 red wine vinegar
1 tablespoon soy sauce
hot cooked rice

Preparation

For crock pot cooking put all the vegetables in the bottom of the crock pot. Sprinkle tapioca over the vegetables. Place the chicken on top of the vegetables. Combine all the other ingredients except the rice in a small bowl. Pour over the chicken. Cover the crock pot and turn to low and cook for 8 to 10 hours. Before serving make the rice. Serve over the rice. Leftovers can be reheated in the microwave.

To cook in the oven put the vegetables into the bottom of a greased pan. Sprinkle the vegetables with tapioca. Add the chicken to the pan. Combine all the other ingredients except the rice in a small bowl. Pour over the chicken. Cover the pan tightly with foil and bake in a 300 degrees oven for 2 hours. Before serving make the rice. Serve over the rice. Leftovers can be reheated in microwave. * You can also use 2 tablespoons of chopped candied ginger.

More chicken crock pot recipes