General Tso Chicken

1 can (14-1/2 oz.) fat free reduced sodium chicken broth
4 Tbsp. cornstarch
2 Tbsp. hot chili sauce
2 Tbsp. firmly packed brown sugar
1-1/2 Tbsp. rice wine or white vinegar
3/4 lb. boneless, skinless chicken breast halves, pounded 1/4-inch-thick and thinly sliced
2 tsp. reduced sodium soy sauce
3 Tbsp. Promise® Buttery Spread
2 cups broccoli florets, cooked and drained

In small bowl, with wire whisk, combine broth, 2 tablespoons cornstarch, hot chili sauce, sugar and vinegar; set aside.
In medium bowl, combine chicken with soy sauce, then toss with remaining 2 tablespoons cornstarch until evenly coated. In 12-inch nonstick skillet, melt Promise® Buttery Spread over medium-high heat and cook chicken, stirring occasionally, 3 minutes or until chicken is thoroughly cooked. Remove chicken to serving platter; keep warm.

In same skillet, bring broth mixture to a boil over high heat, stirring frequently. Reduce heat to low and simmer, stirring occasionally, 1 minute or until thickened. Add broccoli and toss to coat. Cook 1 minute or until heated through. Pour sauce over chicken.

Green Chile Casserole

4 chicken breasts, trimmed of fat and cut to bite size pieces
1/2 tsp. cumin
2 c. black beans, drained and rinsed
1 can diced tomatoes
2 – 4 oz cans diced green chiles
1 c. minute rice
1/4 c. water
1/3 c. corn
1/3 c. chopped onion
3 Tbs. salsa
1/2 c. shredded cheddar cheese

Sprinkle chicken with cumin then saute with onion until cooked through. Scrape into a 13×9 in baking dish. Combine all other ingredients except cheese in the frying pan (can be divided if everything doesn’t fit), stir until well blended and bring to a boil. Carefully add sauce mixture to baking dish and stir until blended with chicken. Bake at 350 degrees for 30 minutes. Top with shredded cheese, allowing cheese to melt before serving.

Is a meal in itself, but goes great with shredded lettuce, sour cream, and tortilla chips too.

Chicken Enchiladas

2 cups cooked chopped chicken
1 1/2Cups Shredded Monterey Jack Cheese (Mexican mix works too)
1 (4 oz.) can chopped green chiles, divided
8 (10 inch) flour tortillas
2 TBLs. butter
1/4 C. all purpose flour
2 1/2C. chicken broth
1 tsp. Cumin
1/4 tsp. garlic powder
1 C. Shredded cheddar cheese
Salsa and Guacamole

Preheat oven to 375*F
Combine chicken, Monterey Jack cheese and half the green chiles in a medium bowl and mix well.
Spoon equal portions of chicken mixture onto each tortilla. Roll to enclose filling. Arrange in a 13 x9 inch baking dish.
Melt butter in a small saucepan over medium heat. Add flour and stir until smooth. Add broth gradually, stirring continually.
Bring to a boil. Cook, stirring continually, until thickened, about 2 minutes. Stir in Cumin, Garlic Powder and remaining green chiles. Pour over enchiladas. Sprinkle with Cheddar cheese.
Bake until hot and bubbly, about 15 minutes. Top with salsa and guacamole. Serve Immediately.