Green Enchilada Tostadas

Green Enchilada Tostadas

4 chicken breasts
2 small cans green enchilada sauce
1 medium onion, chopped
1/2 c.-1 c. sour cream
corn tortillas
2-3 T. vegetable oil
cheese, shredded

Toppings: chopped tomatoes, shredded lettuce, chopped cilantro

Place the chicken in your crockpot (I use frozen chicken) and pour the green enchilada sauce over the top. Add the chopped onion, and cover. Cook on high for 4 hours or until chicken is cooked through and fork tender. Turn crockpot to warm, then stir in the sour cream. I like more sour cream, but you can add it to your own taste.
Heat vegetable oil in a large nonstick skillet. Fry tortillas one by one until they are as crispy as you like. Drain on paper towels. To serve, place chicken mixture on a crispy tortilla, then add your favorite toppings. We love chopped tomatoes and cilantro. YUM.

Baked Potstickers

Ingredients:

1 can (10 oz) chuck white chicken, drained and flaked

1 can (8 oz) water chestnuts, drained and finely chopped

1/2 c thinly sliced green onions with tops

1/4 c grated carrot

1 t peeled and finely grated fresh gingerroot

1 T soy sauce

1 egg white, lightly beaten

1/4 c mayo

1 garlic glove, pressed

24 square wonton wrappers

Directions:

Preheat oven to 425. Combine chicken, water chestnuts, green onions, carrot, ginger soy sauce egg white, mayo and garlic. Mix well.

Fill wonton wrappers with a scoop of mixture. Fold them how you like, and seal with water. Bake 12-15 minutes or until edges are golden brown.

Caution: the mixture on the inside will be as hot as LAVA when you take these out of the oven. Let them cool!

We like to have these with Andrea's delicious egg rolls and sweet and sour sauce.

Chicken Enchiladas

These enchiladas are super easy and super delicious. I got the recipe from a living, breathing Mexican! My future sister-in-law taught me the most brilliant trick when making enchiladas. Don't roll; layer. Duh! How easy is that!

Ingredients:

1 package of soft corn tortillas - trust me, you want the authentic ones

cooked chicken

cheese

1 can cream of chicken soup

1 large can green chili enchilada sauce

Directions:

Spray glass baking dish with cooking spray. Mix together cream of chicken soup and enchilada sauce. Dip tortillas in soup mix (you'll want to soak up a lot of sauce) and layer in dish. Sprinkle cooked chicken, then cheese. Repeat layers ending with tortillas, then sprinkle with lots of cheese. Bake at 350 for 30 minutes. Seriously. So delicious.