Cilantro Lime Chicken Bake

1. Cilantro Lime Chicken Marinade (for 4 chicken breasts)

3/4 c vegtable oil                                                      1/2 tsp salt -1/4 tsp black pepper

Juice and zest of 2 limes                                         1/2 C finely chopped cilantro

2 cloves garlic -2 tsp sugar

*I put everything in blender and have it mix and chop it

2. Cilantro Lime Rice (See Other Recipe)
(Cilantro Lime Rice)

3. Creamy Tomatillo Dressing

1/4 batch prepared Ranch Buttermilk Dressing             ¼ cup cilantro

1 tomatillo (quartered)                                                            juice of 1 lime

-salt & pepper to taste

*Blend all ingredients in blender and chill for 2 hours before serving.

4. Sour cream for 3rd layer

5. Can of tomatoes, can of black beans, can of corn mixed together

**To create your bake: Layer cilantro lime rice, can mixture, grilled chicken, and sour cream. Cover the top with shredded pepperjack cheese. Bake at 350 degrees until heated through, about 20 min. Then turn on broil until the cheese crisps a little. When serving, drizzle tomatillo dressing on top and ENJOY!

(adapted from http://sugarbabyboutique.blogspot.com/2012/08/cilantro-lime-chicken-rice-bake.html)

White Chicken Enchiladas

6 soft taco shells

3 Tbsp butter

2 cups shredded chicken

3 Tbsp flour

2 cups shredded Monterey Jack cheese

1 can chicken broth

1 cup sour cream

1 4oz can diced green chiles

Preheat oven to 350° and grease a 9x13 pan. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan. In a sauce pan. Melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly. Stir in sour cream and chiles. Do not bring to a boil. Pour over enchiladas and top with remaining cheese. Bake 22 minutes and then under high broil for 3 minutes to brown the cheese.

Cheesy Potato Casserole

Chicken Aculpolco Casserole

(Jessica Mosteller)

Baked Potato Casserole

Layered Enchilada Bake