Creamy Chicken Enchiladas

Here is an easy recipe for a yummy weeknight meal. I wanted to try making enchiladas by making them without the traditional green or red enchilada sauce (which is really good too, but can get a little messy). I have been thinking about doing this for a while, and I finally got around to it!

1 rotisserie chicken
1 cup chopped mushrooms (I used crimini)
8 oz cream cheese
1 packet taco seasoning (or Carne Asada flavoring)
2 Tablespoons dried onions
salt to taste
2 cups shredded monterey jack cheese (or cheddar)
1 pint (2 cups) heavy cream
7 or 8 taco size tortillas (I used low carb ones)

Preheat oven to 350 degrees

Place the meat from the rotisserie chicken on a cutting board and chop it up pretty fine. In a large bowl, add chicken, chopped mushrooms, cream cheese, taco seasoning, and dried onions to the meat and mix until the ingredients are incorporated. Taste and add salt and more onions or taco flavoring if necessary (to suit your taste).

Grease a 9 by 13 baking dish. Place about 2-3 spoonfuls of mix into the center of the tortilla and wrap up tight. Place in baking dish seam side down. Repeat with the remainder of the tortillas. Add Monterey Jack cheese to the top of the tortillas and spread evenly. Drizzle the cream evenly over the top of the cheese. Sprinkle more taco seasoning over the top if desired.

Place foil over the top and bake in the oven for 20 minutes. Remove foil and bake another 15 minutes. The top should be bubbly and toasty looking.

Enjoy!

Chicken Saltimbocca

We went to Buca di Beppo the other weekend and had a delicious chicken dish that translates into "jump in your mouth" and I think it literally did. I thought I could probably manage to make something similar at home and when I found a Buca di Beppo recipe on line, I just took it and ran with it. I made a few alterations but it turned out to jump in our mouth just as much as ever. It's actually really quick and easy too.


7 chicken cutlets or 4 chicken breasts
One piece of prosciutto for every chicken piece you have
2 tablespoons sage
Olive oil to coat pan
flour for dusting
1 can artichoke hearts, quartered
capers for garnish
5 ounces white wine
Juice of 2 lemons, and lemon peel from one
4 ounces heavy cream
1 1/2 Tablespoons butter
Salt to taste

Lightly salt chicken breasts. Sprinkle evenly with chopped sage. Place sliced Prosciutto on top the chicken and pound it into the breast until the thickness of the chicken measures 3/8-inch.

Meanwhile, heat olive oil in a saute pan. Lightly flour chicken pressed with prosciutto. Place in heated oil, Prosciutto side down. Brown one side, turn and brown the other side. Drain off excess oil, and deglaze pan with white wine. Add artichokes, fresh lemon juice, lemon peel, cream and butter and cook until sauce is thickened, about 10 minutes.

On a large platter, place chicken breasts topped with reduced sauce and garnish with capers.

Adapted from Buca di Beppo recipe.