Smothered Chicken

Ingredients:

4-6 Chicken Breasts (one for each person)

Yoshida's

Bell peppers (different colors if possible)

Onion

Shredded cheese (enough for top of chicken)

Bacon (to sprinkle on top)

Directions:

Marinate chicken breasts in Yoshidas for a few hours. Then grill the breasts. While those are grilling, julienne bell peppers and onion. Sautee in olive oil and add salt, pepper, and garlic powder. Meanwhile, cut bacon into small thin strips (cutting horizontally is an easy way) and fry bacon strips. Once the chicken is grilled, place on a baking sheet and top with bell pepper and onion mixture. Add cheese and bacon on top. Broil in oven until cheese is melted. 

Chicken Salad

Ingredients:
2-4 chicken breasts
Mayonaise
2 cups red grapes
3/4 cup celery
1/3 cup sliced green onion


Directions:
Cook 2-4 chicken breasts (for 4-6 servings) by boiling in salted water for 15 minutes, or until done through. Cool and dice in one inch squares. Add enough mayonaise to cover the chicken. You may need a little more than it seems. Add cut up red grapes(2 cups), diced celery 1/2-3/4 cup, sliced green onion (1/4- 1/3 cup), and salt to taste (a teaspoon or so). Serve on croissants.


(MUST BE MADE AT LEAST 24 HOURS BEFORE EATING) 

Green chili Enchiladas

I usually make 1 pyrex pan, (about 8-10 tortillas)

Ingredients:

2-3 chicken breasts

8-10 flour tortillas

2 cups shredded cheese (I like to use 1 package Kraft 4 cheese Mexican blend)

1 small can Ortega diced green chiles

1 can (28 oz.) Las Palmas Green chile Enchilada sauce

Black Olives sliced

Directions:

Boil chicken, wait for it to cool and shred into fairly small pieces. Add approx 1 Tablespoon worth of chicken on tortilla (too much will make it less cheesy) and spread out in a line on one side. Then sprinkle a good helping of cheese on top of chicken. Sprinkle a bit of diced green chiles on top of the cheese, and roll the tortilla. Put seam down in pan and tuck edges of tortilla down if necessary. Do this with each tortilla until the pan is tight with tortillas. Sprinkle a bit of chicken, the rest of the cheese, and the rest of the diced green chiles on top. Pour over entire can of enchilada sauce. Add sliced black olives on top. 

I usually take a spoon to tuck the end of each tortilla under, making sure the sauce goes a bit underneath. You want to make sure that the enchiladas are not floating but tight enough that some of the sauce stays on top of the enchiladas as well.

Bake on 350 for about 30 min or until top is golden brown and bubbling.