15 Minute No Fry Chicken Enchiladas Honest Food

15-MINUTE NO FRY CHICKEN ENCHILADAS, HONEST!

Steps:

• Thoroughly mix green chili enchilada sauce, soup, and sour cream in a LARGE bowl.
• Stir in diced, cooked chicken.
• While still in bag, crush chips into smaller pieces (but don't make them all crumbs) and pour into soup mixture.
• Mix well.
• Pour into lightly greased 9X13" baking dish.
• Top with grated cheese.
• Bake at 350-degrees for 25-30 minutes.
• When serving, add toppings of your choice.

15-MINUTE SWEET AND SOUR CHICKEN

Steps:

• Cut up chicken breasts into 1" chunks; sprinkle with salt and pepper.
• Heat olive oil in a large skillet over medium-high heat.
• Sautée chicken chunks until browned on all sides and cooked through, about 5 minutes.
• Remove chicken from pan and add chicken broth, apricot preserves, and soy sauce. Bring to a boil, stirring. Cook for 1-2 minutes - don't let it burn!
• Remove from heat; stir in lime juice and Thai chili paste. Add chicken back to pan and toss to coat. Serve over rice.

15-MINUTE MARINATED CHICKEN

Steps:

• In a small bowl combine the first five ingredients, whisk to blend well. Place chicken on a plate and spread the mixture on both sides of chicken. Let the chicken marinate at room temperature for 10-15 minutes or in the refrigerator for several hours.
• Over medium heat on the grill, cook chicken for approximately 10-15 minutes or until the juices run clear. Turn only once, serve immediately.

BAKED CREAMY CHICKEN AND CORNBREAD

Steps:

• Mix together soup and milk in a saucepan and add in the chicken and vegetables.
• Heat until bubbly.
• Turn into an 8x8" baking pan.
• Prepare cornbread by blending together corn muffin mix, egg and milk.
• Spread batter over chicken mixture carefully to cover all the way to the sides of the pan.
• Bake at 425° for about 20 minutes or until browned on top.