Chicken Enchiladas

Here is another great recipe that was inspired by one of my favorite recipe blogs  - Mels Kitchen Cafe.  If you like enchiladas, you'll love these.

• 1/4 Cup THRIVE Freeze Dried Chopped Onions
• 1 Tbsp. THRIVE Red and Green Bell Peppers
• 1/4 Cup hot Water
• 1 tsp. Oil
• 3 Cloves Garlic, minced
• 2 Tbsp. Chili Powder
• 2 tsp. Cumin
• 3 tsp. Sugar
• 3 Cups Water
• 1/2 Cup THRIVE Tomato Powder
• 2 Cups shredded cooked Chicken or 2 Cups THRIVE Chopped Chicken
• Salt
• 1 Cup shredded Cheddar Cheese
• 1 C shredded Monterey Jack Cheese
• 10-12 Flour or Corn Tortillas

If you are using THRIVE Chicken add 1 3/4 cups hot water to the chicken and let sit for 10-15 minutes while you make the sauce.  Mix onions, peppers, and 1/4 cup hot water in a bowl and let it sit for 5 minutes.  Heat oil in pan and add onions and peppers.  Cook over medium heat, stirring often, for 4-5 minutes.  Add the garlic, chili powder, cumin, and sugar.  Cook for 1 more minute, stirring constantly.  Add 3 C. water, Tomato Powder, and shredded chicken or THRIVE Chicken.  Bring to a boil and simmer for 20 minutes.  

Now separate the sauce from the chicken by straining it, pressing any extra liquid out.  Set the chicken aside.  Pour the sauce back into the pan.  Salt to taste.  Heat the sauce until slightly thickened, about 5 minutes.   

Heat oven to 400 F.  Stir 1/2 cup cheddar cheese and 1/2 cup monterey jack cheese into chicken.  Salt to taste.  Spoon about 1/3 cup of the chicken evenly down the center of each tortilla.  Tightly roll the tortillas and lay seam-side down in a greased 9x13 inch pan.

Pour the sauce evenly over the top of the enchiladas and top with the remaining cheese.  Cover with foil and bake for 20 minutes.  Remove the foil and bake for 5 more minutes, or until the cheese browns.  Remove from the oven and let stand for 5-10 minutes before serving.

THRIVE Black Beans

• 1/4 Cup THRIVE Freeze Dried Chopped Onions
• 2 Tbsp. THRIVE Red and Green Bell Peppers
• 1/2 C. hot water
• 1-2 Tbsp. Oil
• 3 Cloves Garlic, minced
• 1 tsp. Chili Powder
• 3/4 tsp. Coriander
• 1/2 tsp. Cumin
• 1-2 tsp. Salt
• 5 - 5 1/2 cups water
• 2 tsp. THRIVE Chicken Bouillon
• 2 Cups THRIVE Instant Black Beans

Mix onion, peppers, and 1/2 C. water in a bowl and let it sit for 5 minutes.  Heat oil in pan and add onions and peppers.  Cook over medium heat, stirring often, for 4-5 minutes.  Add garlic, chili powder, coriander, cumin, and salt.  Cook for 2 minutes, stirring constantly.  Add 5- 5 1/2 cups water, chicken bouillon, and black beans.  Bring to a boil.  Reduce to medium heat and simmer for 25-30 minutes.  After 20 minutes smash some of the beans with a spoon to help thicken the sauce.

Chicken Crescent Wreath

One of my quick family favorites just got even easier with THRIVE food!

• 2 pkgs. refrigerated Crescent Rolls
• 1 C. THRIVE Broccoli
• 2 T. THRIVE Freeze Dried Onions
• 2 T. THRIVE Red & Green Bell Peppers (optional)
• 1 C.THRIVE Chopped Chicken
• 1 5 oz. can Water Chestnuts, chopped
• 1- 1 1/2 C. Cheddar Cheese or THRIVE Cheddar Cheese (rehydrated)
• 1 can cream on chicken soup
• Salt and Pepper to taste

Preheat oven to 350°.  Put broccoli, onions, peppers, and chicken into a bowl with 1 1/4 C. hot water, and let sit for 3 minutes.  On a cookie sheet, arrange crescents in 2 large circles with wide ends overlapping in center and the tips pointing toward the outside.  Drain any excess water from the vegetables.  Stir in water chestnuts, cheese, and soup.  Scoop mixture evenly onto widest end of each crescent.  Fold tips of crescents down over filling and tuck under.  Bake 30-35 min. or until golden brown.