Ingredients

• Vegetable oil spray
• Two 10-ounce cans mild green enchilada sauce
• One 10.5-ounce can condensed cream of chicken soup
• One 8-ounce container sour cream
• 4 cups shredded meat from 1 store-bought rotisserie chicken or Perfect Roast Chicken (page 203 in Magnolia Table Cookbook)
• One 4-ounce can diced green chiles
• One 14-ounce bag grated mozzarella cheese (about 3 1/2 cups)
• Ten 10-inch soft flour tortillas (see Cook’s Note)
• 1 vine-ripened tomato, cut into 1/4-inch dice
• 1/2 cup chopped fresh cilantro
• 1 lime, cut into wedges

Directions

1. Position an oven rack in the top third of the oven and preheat the oven to 350°F. Spray a 9x13x3-inch (deep) baking dish with vegetable oil.
2. In a large bowl, whisk together the enchilada sauce, chicken soup, and sour cream. Spread about 1/2 cup of the sauce in the baking dish. Set aside the remaining sauce.
3. In a medium bowl, combine the chicken and chiles. Toss until well combined. Set aside.
4. Set aside about 2 cups of mozzarella for topping the dish. Put the rest in a medium bowl for ease.
5. Sprinkle some mozzarella on a tortilla, then add some of the shredded chicken and chiles. Tightly roll up the tortilla and place it seam side down in the prepared pan. Continue with all of the tortillas, chicken, and mozzarella (except for what you’ve reserved for the top), putting the tortillas into the baking dish as they are filled. Push the others up against one another as necessary so that all the filled tortillas fit in a single layer.
6. Pour the remaining sauce over the filled tortillas. Bake for 20 minutes. Remove from the oven and sprinkle the reserved mozzarella on top. Bake until the cheese is melted, about 15 minutes.
7. Pass the chopped tomatoes, cilantro, and lime wedges at the table. Serve with Mexican rice and warmed charro or other beans.
8. Store leftovers in a covered container in the refrigerator for up to 4 days. Reheat in a 300°F oven.

Cilantro Lime Rice

Ingredients

• 4 tablespoons (1/2 stick) unsalted butter
• 1 cup basmati or long-grain white rice
• 1 3/4 cups chicken broth
• 1/2 teaspoon grated lime zest
• 2 tablespoons fresh lime juice
• 1/4 cup chopped fresh cilantro
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Directions

1. In a medium saucepan, melt 1 tablespoon of the butter over medium-high heat. Add the rice and sauté until the rice begins to brown a little, 2 to 3 minutes. Add the broth and bring to a boil over high heat. Reduce the heat to medium-low, cover, and simmer until tender, about 15 minutes. Fluff the rice with a fork.
2. Meanwhile, in a small glass bowl, melt the remaining 3 tablespoons butter in the microwave, about 30 seconds. Stir in the lime zest and juice.
3. Pour the lime butter over the hot rice, add the cilantro, and stir until combined. Season with the salt and pepper.

Ingredients

• 1/2 cup soy sauce
• 6 tablespoons honey
• 2 tablespoons rice wine vinegar
• 2 tablespoons toasted sesame oil
• 3 garlic cloves, minced
• 2 teaspoons freshly grated ginger
• 1 red bell pepper, chopped
• 1 orange bell pepper, chopped
• 1 red onion, chopped
• 2 boneless, skinless chicken breasts , cut into pieces
• 1 cup raw unsalted cashews
• brown or white rice, for serving
• toasted sesame seeds, for topping
• green onions or chives, for topping

Instructions 

• Preheat the oven to 425 degrees F. In a bowl, whisk together the soy sauce, honey, vinegar, sesame oil, garlic and ginger.
• Place the vegetables on the baking sheet and cover them with half of the sauce. Toss well. Roast in the oven for 12 to 15 minutes. Meanwhile, place the chicken in a bowl and cover it with the remaining sauce.
• After 15 minutes, push all the vegetables to one side. Place the chicken pieces in the marinade on the baking sheet. Add the cashews on the sheet as well. Roast again for 12 to 15 minutes, until the chicken is cooked through.
• Toss everything together on the sheet before serving. Serve over rice and sprinkle with green onions and sesame seeds.

NOTE: Double or triple the sauce. Use half of one batch for the veggies and the other half of one batch for the chicken marinade. In a sauce pan heat up the remaining two batches (using some of the sauce to thicken with corn starch roux) as a thickened sauce to pour over the cashew, rice and chicken.

INGREDIENTS

STIR FRY SAUCE

• 1 cup low sodium chicken broth
• 3 tablespoons low sodium soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon grated ginger
• 2 tablespoons honey (or mirin)
• 3 cloves garlic minced
• 1 teaspoon sriracha (or chili paste)
• ½ teaspoon sesame oil
• 1 ½ teaspoons cornstarch

CHICKEN AND BROCCOLI

• 1 lb. boneless skinless chicken breast cut in bite size pieces
• 2 tablespoons cornstarch
• 3 tablespoons canola or vegetable oil
• 1 small onion cut in half moon strips
• 1 lb. broccoli cut into bite size florets

INSTRUCTIONS

1. Whisk together the chicken broth, soy sauce, rice vinegar, ginger, honey, garlic, sriracha, sesame oil, and cornstarch. Set that aside for a few minutes.
2. Combine chicken and 2 tablespoons cornstarch in a zipper bag or bowl.  Heat 1 tablespoon vegetable oil in a large skillet over medium heat.  Add the chicken in a single layer cooking until golden brown on both sides and cooked through.  Plate the chicken.  If necessary add 1 more tablespoon oil and cook remaining chicken and plate it. 
3. Add 1 tablespoon oil to same skillet over medium heat.  Add onion and cook for 1-2 minutes stirring several times. Add the broccoli to the skillet with the onion.  Cook for 1-2 minutes stirring several times.  Plate the vegetables. 
4. Whisk the sauce that you set aside to make sure the cornstarch has not settled to the bottom.  Add it to the skillet and cook over medium heat until slightly thickened.  Add the cooked chicken and vegetables back to the skillet.  Cook for 1-2 minutes or until the chicken is heated through. 
5. Serve over rice or Asian noodles. 

NOTES

• Shake the cornstarch and chicken in a plastic zipper bag to coat.
• Stir fry moves very quickly so all your attention should be on the dish so you don’t overcook the chicken, broccoli, or sauce.
• Broccoli takes just a couple minutes to cook crisp tender
• For best results serve promptly.
• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at a reduced power.