Chicken & Cheese Enchiladas with Green Chili and Sour Cream Sauce

Ingredients:

10 soft taco shells (smaller flour shells)
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack Cheese
3 Tbsp. butter
3 Tbsp. flour
2 cups chicken broth
1 cup sour cream
1 (4 ounce) can of diced green chilies

Directions:

Preheat oven to 350 degrees.  Grease 9x13pan.  Mix chicken and 1 cup cheese.  Roll up in tortillas and place in pan.  In a sauce pan, melt butter, stir in flour and cook 1 minute.  Add broth and whisk until smooth.  Heat over medium heat until thick and bubbly.  Stir in sour cream and chilies.  Do not bring to boil, you don't want to curdle the sour cream.  Pour over enchiladas and top with remaining cheese, and if you like add chopped black olives and green onions at this point.  Bake covered for 22 minutes at 350, uncover and high broil for 3 minutes to brown cheese.

Notes:  Green Chilies come in mild or hot so use either, to make it as spicy as you would like.

Pesto Pasta with Chicken and Tomatoes

Pesto

1 cup firmly packed fresh basil leaves

1/3 cup grated Parmesan cheese

1/4 cup olive oil

1 clove garlic

2 tablespoons sliced almonds, toasted

Pasta

12 ounces uncooked penne pasta 

32 ounces chicken broth

2 cups of shredded chicken

2 cups of halved cherry tomatoes

1/4 cup julienned fresh basil leaves

3 tablespoons grated Parmesan cheese

Steps

1.  In blender or food processor, place Pesto ingredients.

2.  Cover and process on medium speed about 3 minutes, stopping occasionally to scrape down sides with rubber spatula, until smooth.  Set aside.

3.  In 4-quart saucepan, heat penne and broth just to boiling over high heat.  Reduce heat to medium; cover and cook 8 to 10 minutes, stirring frequently, until al dente and liquid is almost absorbed.  Remove from heat.  Add pesto; sit in chicken and tomatoes; cover over medium heat 2 to 3 minutes or until thoroughly heated.

4.  Garnish with basil and 3 tablespoons Parmesan cheese.