Chicken Enchiladas and Chicken Manicotti

We eat chicken for dinner several times a week, and these are two of our new favorite chicken dishes.

Chicken Enchiladas

Ingredients:
1 19-ounce can of enchilada sauce
2 cups diced cooked chicken
1 1/2 cups shredded Monterey Jack cheese (6 oz)
8 ounces reduced fat cream cheese
4.5 ounces of canned chopped green chiles
8 flour tortillas for burritos
1 cup shredded Cheddar cheese (4 oz)
Chopped avocado, black beans, corn, or green onions, if desired, to taste [I use black beans and corn.]

Directions:
Heat oven to 350°F. Spray a 13x9-inch (3-quart) glass baking dish with cooking spray, and spread 1/2 cup enchilada sauce in the bottom of the pan. In medium bowl, stir together chicken, Monterey Jack cheese, sour cream and chiles. Spoon about 1/3 cup chicken mixture down center of each tortilla. Roll up tortillas; arrange, seam side down, in baking dish. Top enchiladas with remaining enchilada sauce. Sprinkle with Cheddar cheese. Spray sheet of foil with cooking spray; cover baking dish with foil, sprayed side down. Bake 35 minutes. Remove foil; bake 5 to 10 minutes longer or until hot and cheese is melted. Top with avocado or green onions. If desired, serve with lettuce, chopped tomato and additional sour cream.


Chicken Manicotti

Ingredients:
30 ounces tomato pasta sauce
3/4 cup water
1 teaspoon garlic salt
1 1/2 pounds chicken breast, diced and browned
14 uncooked manicotti shells (8 ounces)
16 ounces ricotta cheese
2 cups shredded mozzarella cheese (8 ounces)
Chopped fresh basil leaves, if desired

Directions:
Heat oven to 350°. Mix pasta sauce and water in medium bowl. Spread about one-third of the pasta sauce mixture in un-greased rectangular baking dish, 13x9x2 inches. Sprinkle garlic salt on chicken. Insert chicken and ricotta cheese into uncooked manicotti shells, stuffing from each end of shell to fill if necessary. Place shells on pasta sauce in baking dish. Pour remaining pasta sauce evenly over shells, covering completely. Cover with aluminum foil and bake about 1 hour or until shells are tender. Sprinkle with mozzarella cheese. Bake uncovered about 5 minutes or until cheese is melted. Sprinkle with basil.