Smothered Biscuit Chicken

This is definite comfort food and a great way to use up leftover chicken. Before he was even done eating, Nate requested that I make this again. I'd say that's a hit.

Ingredients:
2 boneless, skinless chicken breasts, cooked and shredded (or use up some leftover chicken you have on hand)
2 packets chicken gravy mix plus the water they require
1/2 small onion, diced
1 Tbsp. butter
salt and pepper
1 tube refrigerated biscuits (I used Pillsbury Grands buttermilk biscuits)

Preparation:
In a medium skillet melt butter over medium heat. Once hot add onions plus a little salt and pepper and sautee for 4-5 minutes or until onions are tender. While onions are cooking prepare gravy. Once onions are finished add chicken. Turn the temperature down to low and add 1 cup gravy. Stir well to combine. Let simmer for a minute or two or until the chicken is nice and hot. Roll out each biscuit into a flat circle. Spoon some of the chicken mixture onto the flattened biscuit, fold the top over and pinch edges to seal. Poke a fork into the top of each biscuit to allow steam to escape. Place filled biscuits onto a prepared baking sheet. Bake at 350 degrees for 12-15 minutes or until golden brown(or as directed on your biscuit package). Once done baking, dish up and spoon some of the remaining gravy over the tops of the biscuits. Serve immediately. Enjoy!

Slow Cooker Chicken Enchilada Filling

Nate could hardly wait for these to bake! He was eating the chicken right out of the crock pot. He really loved these enchiladas. They are super simple and big on flavor. I combined a few ideas I had to make this filling. Hope you enjoy it!

Ingredients:
1 1/2 lbs. boneless, skinless chicken breasts
juice of 1/2 a lime
1/2 cup of tomato sauce
1 cube Knorr's Caldo de Tomate (mine comes in cubes if yours comes in powder form use 1 Tbsp.)
1/2 tsp. garlic powder
3 Tbsp. chili powder
1/4 tsp. cumin
3 Tbsp. all-purpose flour
2 cups chicken broth

For the enchiladas:
burrito sized flour tortillas
refried beans (heated through with 1 Tbsp. taco seasoning)
shredded cheese


Preparation:
Get crock pot heating on low. Add chicken and squirt lime juice over the top. In a medium size pot heat chicken broth, tomato sauce, flour, cumin, chili powder, garlic powder, and caldo de tomate, and bring to a boil. Boil for 5 minutes whisking constantly. Once finished, pour over chicken. Cover crock pot and cook on low for 4-6 hours or until chicken is cooked through. After it's done cooking remove chicken from crock pot and let cool for 10-15 minutes. Then shred and return shredded chicken to the crock pot. Let it absorb some sauce for 20-30 minutes on warm. Now you're done and can make your enchiladas!
Spread a little bit of sauce into the bottom of your baking dish. Warm your tortillas so they are pliable and easier to work with. Spread some of the bean mixture onto the bottom 1/3 of the tortilla, top that with some chicken, and then add a little shredded cheese. Roll up and add enchilada to the baking dish. Repeat with remaining tortillas. Top the enchiladas with some additional sauce and some shredded cheese. Bake at 375 degrees F for 30-35 minutes or until cheese is nicely melted. Serve hot and enjoy!