For a small lunch play date today I offered to take chicken salad sandwiches, one of my favorites! Dear Hubby hates chicken salad so I also used the chicken to try a new recipe for chicken and spinach enchiladas. For my chicken salad I always buy a honey mesquite rotisserie chicken from the grocery store, saves me time and is yummy! I am sharing my recipe on Jen's Tasty Tuesday, or hoping I am sharing. I am new to this!
Yummy Chicken Salad
About 2 cups cooked chicken (I use rotisserie)
2 Tablespoons lemon juice
1 teaspoon salt
1 cup chopped celery
Mix ingredients and refrigerate. Can be done night before.
Add the following:
1/3 cup miracle whip? (I don’t measure, I only use a little)
1 cup grapes, sliced
1/2 cup sliced almonds
1 small apple, chopped
About 2 cups cooked chicken (I use rotisserie)
2 Tablespoons lemon juice
1 teaspoon salt
1 cup chopped celery
Mix ingredients and refrigerate. Can be done night before.
Add the following:
1/3 cup miracle whip? (I don’t measure, I only use a little)
1 cup grapes, sliced
1/2 cup sliced almonds
1 small apple, chopped
I think this recipe is best on croissants.
Chicken and Spinach Enchiladas (a modified Southern Living recipe)
About 4 cups cooked chicken
chopped onion to taste
1/4 cup butter
10 ounce package chopped spinach, thawed and drained
24 ounces sour cream
1 can diced green chiles
3/4 cup milk
1 1/2 teaspoon cumin
20 flour tortillas (best if fresh from bakery or restaurant)
2 cups shredded Monterey Jack Cheese
Saute onion in butter until tender. Add spinach, sour cream, chiles, milk, cumin and stir until mixed. Add about 2/3 spinach mixture to chicken. Place a spoonful of spinach mixture and a sprinkle of cheese on each tortilla. Roll up and place seam side down in a greased dish. Cover enchiladas with remaining sauce and cheese. Bake at 350 degrees for about 30 minutes.
Both of these sound yummy!
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