Posts Tagged ‘chicken enchilada soup’

Chicken Enchilada Marinated Chicken

January 11, 2011
Chicken Enchilada Marinated Chicken
Adapted from Homemade Gourmet

Recipe Yields: 8

Recipe Serving Size: 6 ounces

Servings Per Recipe: 8 servings

Ingredients

1/2 cup water

3 pounds boneless, skinless chicken breasts

3 tablespoons Homemade Gourmet® Chicken Enchilada Soup Mix

Directions

1. Place all ingredients in freezer bag. Securely close bag and SMOOSH to mix ingredients. If freezing, label bag as “Chicken Enchilada Marinated Chicken” with cooking instructions. Cook chicken according to desired cooking options.

Baking options: if frozen, thaw. Preheat oven to 350 degrees. Place chicken mixture in a greased 13x9x2 baking dish; cover and bake 1 hour or until chicken is no longer pink in center.

Grilling options: if frozen, thaw. Preheat grill to medium heat and lightly brush grate with oil. Remove chicken breasts from bag and discard marinade. Grill 10 minutes on each side or until chicken is no longer pink in center.

Slow Cooker options: if frozen, thaw enough to empty contents in slow cooker. Lightly spray slow cooker with nonstick cooking spray or line with a slow cooker liner. Pour contents of bag with 1 cup water in slow cooker. Cover and cook on low 4 hours or until chicken is no longer pink in center.

Advertisements

Chicken Enchilada Soup

December 17, 2008

Chicken Enchilada Soup

Ingredients
7 tablespoons Homemade Gourmet® Chicken Enchilada Seasoning (or 1 mix)
1 14.5-ounce can diced tomatoes
1 cup milk
4 cups water
1 12.5-ounce cans diced chicken or 1 cup cooked chicken, shredded (optional)

Directions
1. In a 2-quart (or larger) stock pot, combine soup mix, diced tomatoes, milk and water.

2. Bring to a rolling boil on medium-high heat, then reduce heat and simmer 15 to 20 minutes, stirring occasionally.

3. If you like, add cooked chicken and heat through, about 5 minutes.