Chicken Enchiladas with Cream Sauce

This has been one of my favorites since childhood....my mom never made them (because she makes some other delicious enchiladas) but, I had them all the time at church functions...it was a favorite. So here it is...
Chicken Enchiladas with Cream Sauce
1 small can chopped green chiles (I use Ortega)
1 medium onion, diced
3 chicken breasts, cut into bite sized pieces
12 white corn tortillas (you can use yellow too)
1 cup grated cheese (I use cheddar, but you can use Monterrey Jack...whatever floats your boat)
Sauce:
2 cans reduced fat cream of chicken soup
1 (15oz) can fat free evaporated milk
8 oz fat free sour cream (or you can use plain yogurt)

Warm oven to 350*. Grease a 9x13 pan with Pam.
Saute chicken with onion. While the chicken is cooking, toast (brown) corn tortillas in a hot frying pan (make sure you get both sides!). Once the onion is cooked through and chicken is toasty brown, add the chiles and warm until fragrant. Take chicken mixture off the burner.
In a bowl, mix the sauce ingredients together. Add about 1/3 of the sauce to the chicken mixture.
Place 2 to 3 tablespoons of the chicken mixture in a tortilla. Roll up and place in the pan. Repeat and place each roll next to the other in the pan, side by side. Spread sauce over the top of the enchiladas in your pan (I don't use all the rest of the sauce because I don't like mine to be soupy, but it is your call to how much you want to add).
Bake at 350* for 20 minutes, Sprinkle with cheese and return to oven for another 10 minutes. Serve immediately.
Another variation: I make this like a lasagna using the tortillas like noodles and the sauce and chicken like the filling adding a little cheese on each layer. It is good both ways! 

ENJOY!

Tex-Mex Chicken & Rice

Looking for a quick meal tonight?! Here is an easy crowd pleaser! YUMMY! And it is healthy to boot...just don't go overboard on the Fritos!

Tex-Mex Chicken & Rice (adapted from Cook's Country 2011)
1 1/2 cups low sodium chicken broth
1 cup long grain white rice
salt & pepper
4 boneless, skinless chicken breasts (about 1 1/2 pounds)
Pam
1 can Ro-Tel tomatoes (10 oz)
1 can black beans (16 oz), drained & rinsed
Fritos
Shredded Mexican Cheese blend

1. Combine 1 cup broth and rice in a large bowl. Cover with plastic and microwave until liquid is absorbed, 6 to 8 minutes.
2. Pat chicken dry with a paper towel and season with salt and pepper. Spray a large saucepan with Pam. Cook chicken until golden brown, about 3 minutes per side. Transfer to plate.
3. Add remaining broth, parcooked rice from the microwave, tomatoes, and beans to now empty skillet. Bring to a boil. Return chicken and juices to skillet and cook, covered over medium low heat until chicken is cooked through and rice is tender, 12 to 15 minutes.
4. Remove chicken from the rice and let it rest on a plate tented with foil, for 5 minutes. Meanwhile, letrice mixture stand covered for 5 minutes.
5. Cut chicken into bite size slices. Serve with crushed Fritos and cheese.