Chicken Enchiladas

8 Large Flour Tortillas
1 (10 oz) can Rotel (diced tomatoes with chili peppers)
4 Cups Shredded Chicken
1 Cup Salsa Verde
8 oz package shredded cheddar cheese
1 Jar Alfredo Sauce

The quick method is to use a rotisserie chicken from the grocery store. Just shred the chicken using mostly white or dark meat whichever you prefer.

Mix the chicken, Rotel, 1/2 the jar of Alfredo and as much as you like of the Slasa Verde together in a large bowl. Spoon onto the tortillas and roll up and place in an oven proof baking dish. A lasagna dish is the perfect size.

Cover with remaining Alfredo sauce and about 1/2 cup of salsa verde and package of cheese.

Bake in the oven at 375 degrees for 25 minutes. Serves 8

If you wish, you may use Corn Tortillas, but they must be softened before rolling and placing in a casserole.

Parmesan Crusted Chicken

1 Cup plain bread crumbs
2 tablespoons flour
1/4 Parmesan cheese
1 cup milk
6 1/2" thick pieces chicken breast strips
Vegetable oil for frying
2 cups dry bow-tie pasta
2 tablespoons butter
3 tablespoons olive oil
1/2 cup white table wine
2/5 cup water
2 tablespoons flour
3/4 cup half and half
1/4 cup sour cream
1/2 teaspoon salt
1/8 teaspoon basil
3/4 cup mild Asiago cheese, finely grated

Prepare pasta according to package directions.

Wash and drain chicken strips. Mix bread crumbs, flour and Parmesan cheese together. Place milk in dish for dipping. Dip chicken in bread crumb mixture, then in milk, then back in bread crumbs. Place in frying pan of heated oil and fry at medium until golden. Remove and drain chicken.

In a sauce pan on medium heat, melt butter and add olive oil. With a stir in flour until mixture is blended. Quickly add garlic, whisk. Add wine and blend. Immediately add half and half and sour cream and stir. When mixture is smooth add grated cheese and stir until melted. Finally sprinkle in basil and stir lightly and remove from heat.

Garnish with broccoli florets and quartered white mushrooms, lightly steamed. if desired.

Place 2 cups pasta on individual dish. Spoon about 3/4 cup sauce over pasta. Place chicken on pasta and add broccoli florets and mushrooms. Add grated Parmesan cheese if desired.