Chicken

Mix seasonings in a small bowl then sprinkle over chicken.

In a large nonstick skillet, heat oil then brown chicken on all sides.

Add beans, corn, and salsa; cook covered for 10-15 minutes.

Serve over rice and sprinkle with cilantro if desired.

Heat oil in a large skillet on med-high (this is for frying, heat is important)

Pound chicken to about 1/4" thickness, season both sides with salt.

Lightly dust the chicken with flour and shake off any excess.  Cook in oil until it turns golden brown on one side.  Flip and brown other side.  Make sure it's cooked through (instant read thermometer)

When both sides are golden brown, add wine and juice from the three lemons.  Reduce by about half (2-3 minutes)

Finish the sauce by adding butter to the pan and blending thoroughly.  When mixed, add capers.

Pour sauce over chicken and serve.

Preheat oven to 350, prepare your enchilada sauce

Saute the filling: heat oil and saute onions for ~3 mins.  Add diced chicken and green chiles and season with salt and pepper.  Saute for 6-8 minutes or until chicken is fully cooked.  Add beans, heat, and set aside.

Assemble the enchiladas: Setup an assembly line - starting with tortillas, smear with enchilada sauce, spoon in mixture to make a line down the middle and add 1/3 cup of cheese.  Roll and arrange in a greased baking dish.  Fill baking dish with prepared enchiladas and spread any remaining sauce evenly over the top.  Cover with any remaining cheese.

Bake uncovered for 20 minutes until they are cooked through and the tortillas are crispy on the edges.  Serve immediately and top with optional items!

Simmer the onion and garlic over medium heat in a large saucepan with a touch of olive oil or butter until translucent.  

Dust the chicken pieces with flour and a dash of pepper, then add the chicken pieces to the saucepan and cook thoroughly (butter can be added to help brown chicken if desired).  

Increase heat to medium high and add the chicken broth and chipotle peppers.  Bring to boil and reduce by half stirring often.  Remove the peppers and turn off heat.

Stir in sour cream and serve.

Alternate:  Thaw and cook chicken in greaseless fryer (18 minutes at 400), cut into pieces and add to onion in saucepan.

Optional: Add 1/2 cup of chopped green bell peppers with onion.  Garnish final serving with cilantro.

Preheat oven to 375F.  Lightly grease the bottom of a 9x13 pan.

Combine chicken, cream cheese, green chilis, beans, cilantro, and lime juice.  Stir until combined and set aside.

In a large non-stick skillet, melt butter and add onion.  Cook until softened (3-4 minutes).  Sprinkle flour over onions and stir well.  Slowly whisk in the broth and milk.  Cook for one minute stirring until the flour is less lumpy and the mixture smooths.  Cook over medium heat until the mixture is bubbling and thickens.  Add salt and pepper to taste.  Remove from heat and add enchilada sauce and sour cream.

Spread 1/4 cup of sauce into the prepared pan.   Fill tortillas with 1/2 cup of filling and top with a small handful of cheese.  Roll into a burrito and place side by side into the pan - seam side down.

 Pour the white sauce over the top and spread evenly. Top with remaining cheese.  Bake for 20-30 minutes until the enchiladas are bubbling and lightly browned. 

Serve and top with whatever you like.

Preheat oven to 350.

Soften onion, garlic and mushrooms in 1TB butter, don't reduce.  Remove mix to bowl.

Drench chicken in bread crumbs and brown in 1TB butter on all sides (don't cook, just brown heavily on high heat).

Put 1/3 of mushroom mix into 9" baking dish and place browned chicken on top.

Cover chicken with remaining mushroom mix.

Cover each chicken piece with fitted cheese then pour wine or broth into baking dish.

Bake 30-35 minutes until chicken is done.

Pull from oven and cover with foil for 10 minutes to finish cooking and balance temperature.