Chicken Enchiladas

Ingredients:

2 chicken breasts

1/2 packet taco seasoning

Few jalapeno rings depending on how much heat you like

10 corn tortillas

1 small can red enchilada sauce

1 small can green enchilada sauce

monterey jack or cheddar cheese your preference, shredded

Enough chicken broth to cover

Make It:

In a crock pot put chicken, taco seasoning, jalapeno rings and chicken broth. Cook on high 4 hours or low 6 hours(can be made days ahead). Shred chicken. Preheat oven to 375. Reheat if made ahead. Heat over medium heat the two sauces until bubbly. Put enough enchilada sauce in bottom of casserole dish to cover. Dip each tortilla in sauce, coat. Fill each tortilla with chicken and cheese, roll up and place seam side down in dish. Continue with all tortillas, then cover with sauce and rest of cheese. Bake until warm throughout and cheese is bubbly. Enjoy!!

Skillet Chicken with Boiled Potatoes and Shallot Gravy

Ingredients:

4 Chicken Breasts pounded thin

8-10 Red Potatoes

2 tblsp. Flour

2 tblsp. Butter

1 can Chicken Broth

1 Shallot diced

1/4c. White wine

Make It:

Cook chicken in skillet on medium heat with a little pam in it. Cook 4 to 5 minutes per side depending on thickness. Meanwhile boil water for potatoes. Add a little salt then potatoes, cook until potatoes are soft enough to stick a fork in, drain. Once chicken is done set on a separate platter and melt butter in a saucepan. Once melted add flour cook for about a minute stirring constantly then add chicken broth a little bit at time whisking as you add. Once all broth is added and its combined let cook until thickened and bubbly. Reheat the pan that you cooked the chicken in with a little butter then add shallots, once shallot is softened add white wine and reduce until almost gone. Add a little gravy to shallot pan and put chicken back in. Coat and reheat, then serve with potatoes put gravy on both. Enjoy!!!

Menu for August 17th-23rd

Monday- Pizza (homemade or order out), Green Salad

Tuesday- Skillet Chicken & Boiled Potatoes with a shallot gravy, Summer Squash

Wednesday- Steak Fajitas, Fruit Salad

Thursday- Chicken Enchiladas, Broccoli

Friday- Tri-Tip sandwiches, Green Salad

Saturday- Birthday Party

Sunday- Grilled Steak, Rice Pilaf, Corn

Weekly Dessert: Chocolate Cupcakes with Vanilla Frosting