Chicken Enchiladas

1 TBSP vegetable oil

2 pounds boneless, skinless chicken thighs

½ cup chopped yellow onion

½ cup chopped green bell pepper

1 ¼ cups sour cream

2 cups shredded Monterey Jack Cheese

3 cups chunky salsa

1 TBSP chili powder

1 tsp dried oregano

½ tsp salt

¼ tsp black pepper

10 large flour tortillas

Preheat oven to 375 degrees. Heat oil in nonstick skillet over medium to medium-high heat, and cook chicken 5 minutes on each side, or until the meat is firm and cutting into one reveals no pink. Remove from heat, cool and cut into strips. In a mixing bowl, combine sliced chicken, onion, green bell pepper, 1 cup of the sour cream, 1 ½ cups of the cheese, 1 cups of the salsa, chili powder, oregano, salt and pepper. Spoon chicken mixture evenly into tortillas, rolling up and tucking in the sides of the tortillas. Spread 1 cup of the salsa across the bottom of a 3.5 quart baking dish. Arrange the enchiladas seam-side down over top. Cover with remaining salsa and remaining cheese. Spoon dollops of the remaining sour cream over top all. Bake 25 minutes, or until salsa is bubbling and cheese is beginning to brown. Let cool 5 minutes before serving.

Balsamic Glazed Chicken

4 boneless, skinless chicken breasts

1 TBSP olive oil

½ tsp Italian seasoning

¼ tsp garlic powder

¼ tsp salt

1/8 tsp black pepper

Sauce:

2 tsp olive oil

2 TBSP finely diced yellow onion

¼ cup balsamic vinegar

1 TBSP light brown sugar

1 TBSP Dijon mustard

2 tsp minced garlic

Place chicken, olive oil, Italian seasoning, garlic powder, salt and pepper in a 3 quart baking dish and toss all to evenly coat chicken. Cover and refrigerate for 15 minutes to infuse the flavors. Preheat the oven to 375 degrees. Create the sauce by placing olive oil and diced onion in a small sauce pan over medium heat, sautéing for 2-3 minutes or until onions are translucent. Add remaining sauce ingredients to the saucepan and bring up to a simmer, simmering for 5 minutes or until slightly thickened. Pour sauce over seasoned chicken breasts in baking dish and bake 30-35 minutes, or until cutting into a breast at the thickest part reveals no pink. Serve alongside your favorite vegetables and potatoes or pasta in red sauce.

Chicken and Wild Rice Casserole with Almonds

2 cups chicken broth

1 tsp curry powder

½ tsp salt

¼ tsp black pepper

3 pounds chicken breasts, bone-in

1 cup chopped yellow onion

1 cup chopped celery

2 (6 ounce) packages long grain and wild rice mix, discard flavor packets

2 TBSP butter or margarine

1 can (10 ounces) condensed cream of chicken soup

¾ cup sour cream

½ cup sliced almonds

In a large pot over high heat, combine the chicken broth, curry powder, salt and pepper. Add the chicken, cover and bring to a boil. Reduce heat to medium-low and simmer 15 minutes or until the chicken meat is firm. Add the onion and celery to the pot and cook 5 minutes longer. Carefully remove chicken from the pot and cool. Pull the meat from the bone and cut into strips or chunks. Add the wild rice, butter and 2 cups of water to the chicken broth, onions and celery in the pot. Raise heat to high, stir well to combine and bring to a boil. Reduce heat to medium-low cover and simmer 15 minutes, or until the rice has absorbed most of the water. Preheat oven to 350 degrees. Place the cooked chicken chunks in a 4 quart baking dish. Pour the soup and sour cream over top, mixing well to combine. Spread evenly throughout dish. Spread the rice and any remaining cooking liquid over the chicken in baking dish and sprinkle with almonds. Bake 30 minutes or until bubbling hot. Let cool 10 minutes before serving.