• 1 lb chicken, cooked and chopped
• 2 cans cream of chicken soup
• 1-4 oz can green chilies
• 8 oz sour cream
• 1/4 c chopped onion
• 1 c rice (optional)
• 1 can black or pinto beans (optional)
• 12 flour tortillas
• shredded cheese

In large bowl, mix chicken, soup, chilies, sour cream, onion, rice, beans and some cheese. Mix well. In 9 x 13 pan spread thin layer of mixture on bottom. Spoon some filling into each tortilla. Roll and place in pan. Continue until all are in pan. Spread remaining mixture over tortillas. Sprinkle generously with more cheese. Bake at 350 for 20-30 minutes.

• 1/2 tsp Salt
• 1/2 tsp Pepper
• 1/8 tsp Cayenne Pepper
• 1/8 tsp Paprika
• 1 tsp Garlic Powder
• 1/2 tsp Onion Powder
• 1/2 tsp Thyme
• 4 Boneless skinless Chicken breasts
• 1 1/2 tbsp Olive Oil
• 1 1/2 tbsp Butter
• 3 tbsp Lime Juice
• 1/3 c Chicken broth

In a small bowl combine the first seven ingredients. I like to cut the chicken breasts into strips so it’s easier to give the kids ‘their own’ piece and they seem to cook faster as strips rather than whole breasts. Sprinkle the seasoning on both sides of the chicken.

In a large skillet, heat butter and olive oil together and saute chicken until golden brown; about 5 minutes per side. Remove from skillet and keep warm.

Add lime juice and chicken broth to the skillet, whisking up all of the browned bits from the bottom of the pan. Cook until sauce has reduced slightly. Return chicken to the skillet to thoroughly coat with the sauce; serve.