More recipes to share

I'm part of an online community of great women, and one of things we like to share are different recipes. I recently picked up on a couple of winning recipes in our house from these amazing ladies (I don't want to post their blogs here, since I'm not sure if they would be okay with that), but I have to give a shout out to Michelle and Becky for the following recipes:

Green Chile Chicken Enchilada Casserole (adapted from Cooking Light)
1 TBSP olive oil
1 cup diced onion
3 cloves garlic, minced
1 lb chicken, shredded (original recipe called for soy chicken)
1 1/2 cups cheddar cheese or taco cheese blend (original recipe called for light taco cheese)
14 corn tortillas, quartered
20 oz green chile enchilada sauce1 can green chiles, chopped and undrained
1 tsp chile powder
½ tsp cumin

Saute onion and garlic in olive oil until soft and translucent. Add undrained chiles and sauté for another two minutes. Mix in shredded chicken.

Add cumin and chile powder to green enchilada sauce, stir to combine. Ladle 1/3 of the sauce into the bottom of a baking dish. Lay ½ of the tortilla pieces over the sauce, overlapping them to make a solid layer. Add chicken/onion mixture, sprinkle half of the cheese over the chicken mixture and then ladle another 1/3 of the sauce. Top with remaining tortilla pieces, sauce and cheese. Bake at 350 for 25-30 minutes, uncovered.

Serve with light sour cream and cilantro.
(I adapted this further, by using only one 10 oz. can of enchilada sauce and mixed 10 oz. of mild salsa in with it - this purely by mistake since I forgot to buy 20 oz. of the sauce! I also cooked whole chicken breasts in the skillet first, since I knew it would be easier to shred cooked. I left it slightly uncooked in the middle, figuring it would "cook up" in the oven.)

Smothered BBQ Ranch ChickenRecipe:
4 chicken breasts
3/4 cup BBQ sauce
3/4 cup fat free ranch dressing

Mix ranch and bbq sauce together- pour over chicken in frying pan. Let simmer for 30-35 minutes until cooked. Top it with shredded cheese, a sprinkle of chopped bacon, and a handful of chopped scallions.
(I again adapted this, since my evenings are hectic enough feeding the wee man and all of the other things I have to do once I get home from work: I Pam-ed the bottom of an oven dish, placed uncooked chicken breasts in the pan, covered with the sauce, and covered with foil. Put in the over at 350 for 30 minutes. At 30 minutes, remove foil and sprinkle shredded cheese on top of chicken. Bake until cheese is melted. Top with scallions when you remove from oven.)

Enjoy!!