As You Like It- Chicken Enchiladas

This works a bit like tacos- as each person gets to use whatever filling options and sauce options they enjoy.


2 to 3 lbs of chicken- cubed or cut to bite size pieces

Majito Lime flavored Marinade by McCormick Grill Mates
1/4 C Lime Juice
1/4 C olive oil

3 cans cream of chicken soup
1 C sour cream
small can of diced green chilies


Filling/Toppings:
Black Beans-rinsed and drained
Sliced olives
Chopped tomatoes
chopped onions
chopped green onions
Salsa
grated cheese
sour cream

red enchilada sauce- heat up
green enchilada sauce- heat up

Make marinade from Majito Lime seasoning pack-lime juice- and olive oil and put in large baggie.   Add Chicken and marinade for 1 to 2 hours- longer is stronger flavor.

Mix together all soup, 1 cup sour cream, and can of diced green chilies.  Put in a large baking dish (like a 9x13) and heat in 350 degree oven for about 30 min or until heated through.  When there is about 10 min left of baking time, put chicken and marinade in a frying pan and cook chicken completely.  Add to hot soup mix.

Prepare all the toppings and filling choices.  Warm tortillas in oven or cook raw tortillas.

To serve-

Take a warm Tortilla-

Add meat/soup mix and whatever filling items they choose.  Roll up and cover with choice of enchilada sauce.

Crepes- savory

1 1/2 C  Flour
1  TB sugar
1/2 tsp baking powder
1/2 tsp salt
2 C milk
2  Eggs
 1/2 tsp vanilla
2  TB  melted Butter

Mix all ingredients in a blender.  Chill for at least 30 minutes.  (don't ask me how to cook them- I am not good at that.)

Cook crepes in pan- then fill with desired fruit, nutella, jams, etc.  Roll up and serve with a sprinkle of powdered sugar.

Chicken Pockets

Cooked Chicken- cubed
 (I prefer to boil chicken breasts in seasoned water)
prepared stuffing
grated cheese (usually cheddar)
crescent roll dough

chicken gravy-

Quantities will depend on how many you are serving.

I use 3 pkgs of rolls- and four chicken breasts- and two (6 serving) pks of stuffing mix- and this makes 24 pockets.

separate crescent roll dough into sections-  fold up the longer end and then smosh it flatter into a triangle shape slightly larger than it was when you sectioned it.

In center of dough- place a spoonful of stuffing, a spoonful of chicken meat, and a sprinkling of grated cheese.  Pull up the corners and pinch together, then pinch edges of dough together, closing in the stuffing mixture.  Bake on a baking sheet at 375* for approx 10-15 min (follow the directions on the rolls- with a minute or two extra)

Top with more grated cheese and serve with gravy.

You can make these up-  then freeze them before you bake.  After frozen, place in a freezer bag or container- then pull out what you need, thaw for 30 min or so, and bake a little longer than you would normally.  All ingredients are pre-cooked, so they just need to be heated through.