Tortilla Chicken

Tortilla Chicken Crock Pot Recipe

1 dozen corn tortillas
3 cans cream of mushroom soup or cream of celery soup
1 (8oz) pkg. Jack cheese, grated
1 (8oz) pkg. Cheddar cheese, grated
2 cans (4oz each) chopped chilies
1 boiled deboned chicken (3 to 4 cups chopped)
1/2 med. onion, diced

Layer in a crockpot: Soup, tortillas, cheese, chicken, chilies, onion, soup; repeat, etc. until ingredients are used up. Start on high for 1/2 hour. Reduce temperature to low and cook for 6 hours.

Ridiculously Easy Honey Orange Chicken

This recipe is in violation of the "no fruit and meat" rule at my house. But not only did my husband LIKE this meal, he requested that it go into rotation -- which is a high honor around here.

You will need:

Half a bag of frozen chicken tenderloins
1 cup orange juice
1 orange, zested and sliced
2-3 tbsp honey
1 onion, sliced
three cubes chicken bouillon, crushed (about 2 tsp.)
salt and pepper
paprika

Preheat oven to 350 degrees.
Arrange still frozen chicken evenly in large baking dish. Yes, still frozen.
Sprinkle with pepper, salt and paprika. Cover with onion slices.

In a small bowl combine orange juice, honey, chicken bouillon, 1-2 tsp of grated orange peel (you can use a zester or the smallest part of the cheese grater)

Pour the mixture over the chicken. Place dish into oven, bake for 45 minutes to one hour.
Cover the chicken and onions with the orange slices, put back into the oven for another 15-20 minutes or until the chicken is golden brown and the sauce is bubbly.

Serve over rice or orzo.