Pineapple Teriyaki Chicken

Now that summer is around the corner I thought I'd try out something fruity.  Pineapples are so refreshing and I love them in a sweet and savory dish like the recipe I found below.  So yummy, it's like being swept away to a tropical island with Matthew McConaughey.  Ok not really but a girl can dream :)

Pineapple Teriyaki Chicken

• 2 tbsp vegetable oil
• 1 pound skinless boneless chicken breast
• 1 package frozen yellow, green, red bell pepper strips
• 1 onion, chopped
• 1 cup teriyaki sauce
• 1 (8 oz) can pineapple chunks with juice
• 1 tsp garlic powder
• 1 tsp crushed red pepper (optional if you don't like spicy) 
• 1/4 cup all purpose flour
• 3 green onions, chopped fine

1. Heat the oil in a wok or large skillet over medium-high heat. Cook the chicken until no longer pink in the center, about 7-10 minutes.

2. Put remaining ingredients in the same wok/skillet-Peppers, onion, teriyaki sauce, pineapple with juice, garlic powder, red pepper flakes. Bring to a simmer for about 5-10 minutes then add the flour to thicken and cook for another 15 minutes.

3. Serve over a bed of rice, sprinkle some green onions on top and enjoy!

Rotisserie Chicken Enchiladas

I'm back!  For those of you who don't know I had my baby boy 3/24/11.  I've been so busy being a new mommy I just haven't had any time in the kitchen.  I've managed to get into some sort of a routine with my little cutie so that means mommy is back trying out new recipes!

I love Mexican food and this dish I put together was so easy and delicious!  I hope you like it....

Rotisserie Chicken Enchiladas

• 1 whole rotisserie chicken, shredded (I got mine at Costco)
• 1 package white corn tortillas (10 tortillas in pack)
• 14.5 oz can of enchilada sauce
• 1 package shredded cheese of choice (I usually get the Mexican blend)
• 3/4 cup frozen corn

1. Heat oven to 375. Shred entire rotisserie chicken into small pieces.  I run my knife through the chicken to really chop it up after shredding.

2. In a large bowl make enchilada filling by mixing-shredded chicken, corn, and 1/2 cup of enchilada sauce from can (the rest of the can will be used later in recipe).

3. Heat packet of tortillas in microwave so they are easy to roll.

4. Take one tortilla and scoop 2 generous spoonful and roll up enchilada place seem side down in 9x13 baking dish.  Do this with all 10 tortillas.

5. Once you've arranged your enchiladas in the baking dish pour remaining enchilada sauce all over the rolls. 

6. Sprinkle as much cheese as you desire on top of the sauce.

7. Place your enchilada dish in oven and bake for 15-20 min or until cheese is nice and bubbly.

8. Serve with a scoop of sour cream!  Yum!