2 cups Personal Gourmet Fajita chicken 1 (11.5-oz.) pkg. (8 tortillas) Flour Tortillas for Burritos 1/2 cup uncooked instant white rice 8 oz. (2 cups) shredded reduced-fat Monterey Jack cheese 1 (15-oz.) can Classico Sauce, Black Beans, drained, rinsed 1 (19-oz.) can Red Enchilada Sauce 1 cup Frozen Shoepeg White Corn, thawed 1 cup of your favorite Thick Salsa 4 tablespoons chopped Scallions, (as to include 1/2 the green end)
For the topping:Reduced-fat sour cream, if desired Chopped green onions, if desired
Heat oven to 350°.
Spray 9-inch round (2-quart) glass baking dish or casserole with nonstick cooking spray. Cut 5 of the tortillas in half. Cut remaining tortillas into 2 1/2-inch-wide strips. In large bowl, combine chicken, rice, 1 cup of the cheese, beans and 1 cup of the enchilada sauce; mix well. Layer 4 tortilla halves in bottom of sprayed baking dish. Top with 1/4 cup enchilada sauce and half of the chicken mixture. Top with 2 tortilla halves; fill in empty spaces with 3 tortilla strips. Spoon corn over tortillas. Spread salsa over corn. Layer with 2 tortilla halves and 3 strips. Top with remaining half of chicken mixture.Continue layering with remaining 2 tortilla halves and strips, enchilada sauce, cheese and 2 tablespoons green onions. Bake at 350° for 35 to 45 minutes or until mixture is thoroughly heated and cheese is melted. Cool 5 minutes. Top with sour cream and green onions.
Serves 4 (large appetites)
2 cups Personal Gourmet Fajita Chicken (thawed)
1 package sliced button mushrooms
3 tablespoons oil
11/2 cups water
2 packages instant brown gravy
3 cups sour cream
1 bag of small egg noodles, (about 2 pounds)
(place two cups of Fajita chicken in the frig the night before, or thaw in microwave just before cooking)
In a large sauce pan on medium high heat add the mushrooms, fajita chicken, oil and one cup water until mushrooms soften, stirring frequently. About 10 to 15 minutes.
Reduce heat to low and add the other 1/2 cup water then gradually add the two packages of brown gravy mix stirring constantly until well incorporated.
Simmer for about 5 minutes then add your sour cream, blend together and serve over cooked noodles.
Personal Gourmet Chicken Fajita Meat
Extra chunky salsa (drain off all watery excess)
One can Herdez Salsa Verde (green tomatillo salsa)
Warm desired amount of fajita meat @ 250 for 10 minutes
Shred in food processor for about three quick hits, or until all is shredded apart.
Add Mayonnaise to taste, just as you would when making tuna salad.
Add salsa to your liking.
Add the herdez salsa verde and cilantro to taste.
Keep in the refrigerator for sandwiches, petite bread, crackers, fill celery or put on cucumber slices.
3 cups Personal Gourmet Chicken Fajitas
4 medium flour tortillas
2 cups shredded lettuce
2 cups Mexican style shredded cheese
1 avocado sliced thin and quartered
1 finely chopped yellow onion
½ finely chopped sweet red pepper
½ finely chopped green pepper
1 lime, quartered
Preheat oven @ 250
Heat Fajita meat( On cookie sheet from thawed for 15 minutes)
Spread evenly over warm tortillas.
Sprinkle the cheese on top of chicken.
Layer the lettuce and onion on top of cheese.
Add the avocado.
Top with the sliced peppers.
Squeeze one lime quarter over each fajita.
Carefully roll the tortilla closed.
1 bag (10 oz) romaine lettuce
2 cups cherry tomatoes, halved
2 cups cut-up cooked asparagus (1 inch pieces)
½ sliced and quartered red onion
½ cup of your favorite Caesar dressing
1 cup seasoned croutons
¼ cup freshly grated Parmesan cheese
Toss lettuce with chicken, tomatoes, onion and asparagus in large bowl.
Add your favorite Caesar dressing and lightly mix.
Sprinkle each serving with croutons and top with Parmesan cheese