Ranchero Chicken Wraps
We love this simple and quick recipe! Typically I will cut up the chicken, onions and garlic and toss them with the lemon juice and seasoned salt when I have a spare moment earlier in the day. Then, all I have to do is pull it out of the refrigerator, saute' and dinner is on the table in less than 10 minutes!
- 4-5 boneless, skinless chicken breasts
- 1 tsp. lemon juice
- 1 tsp seasoned salt
- 2-3 cloves garlic, minced
- 2 Tbs. olive oil
- 1 can (4 oz) mushroom pieces, drained (optional)
- 1 medium onion, thinly sliced
- 1/4 cup ranch dressing
- tortillas, lettuce, cheese, sour cream and salsa
Cut chicken into 1-inch cubes and place in medium bowl. Sprinkle with lemon juice, seasoned salt and garlic; toss lightly.
Heat oil in large skillet over medium-high heat. Add chicken and onions; saute' for 2 minutes. Add mushrooms. Cook 3 to 4 minutes longer or until vegetables are tender and chicken is cooked through, stirring occasionally. Reduce heat to low. Stir in dressing and cover.
Spoon chicken mixture equally into center of tortilla. Top with lettuce, cheese, sour cream and salsa, if desired. Fold edges in to cover filling and roll up tightly.
Creamy Chicken and Rice Soup
This yummy, economical recipe is a bit more time consuming, but it makes a large enough batch to feed us for almost three meals! Often times I will boil the carcass the night before in order to speed up the process for dinner the next day. I freeze the leftovers for a quick lunch or dinner on those really busy nights.
- 1 leftover chicken carcass (we typically use the remainder of one Costco Rotisserie Chicken for the base of this soup)
- 2 bay leaves
- 2-3 medium onions
- 2 large carrots, diced
- 2 celery ribs, diced
- 3/4 cup butter
- 3/4 cup all-purpose flour
- 2 cups milk (or half-and-half)
- 1 cup uncooked long grain rice
- 1 chicken bouillon cube
- salt and pepper, to taste
Place chicken carcass and bay leaves in a large soup kettle and cover with water. Bring to a boil. Reduce heat ; cover and simmer for 1-2 hours. Remove carcass; cool. Set aside 3 quarts broth. Remove chicken from bones and cut into bit-size pieces; set aside.
In a soup kettle or Dutch oven, saute onions, carrots and celery in butter until tender. Reduce heat; stir in flour until blended. Gradually add 1 quart of reserved broth. Bring to a boil; cook and stir for 2 minutes or until thickened.
Add milk/cream, rice, bouillon, salt, pepper, remaining broth and reserved chicken. Reduce heat; cover and simmer for 25-30 minutes or until rice is tender.