Chicken Pot Pie

Prep: 25 min. | Ready In: 1 hour and 5 minutes | Servings: 6 people

Ingredients:

Crust

• 1 Box (14.1 oz.) Refrigerated Pillsbury Pie Crust (2 ct.), softened as directed on box

Filling

• 1/3 Cup Sunnyside Farms Sweet Cream Butter
• 1/3 Cup Chopped Yellow Onion
• 1/3 Cup Sunny Select All-Purpose Flour
• ½ tsp. Kosher Salt
• ¼ tsp. Ground Black Pepper
• 1 3/4 Cup Sunny Select Chicken Broth (32 oz. carton)
• ½ Cup Milk
• 2 ½ Cups Shredded Rotisserie Chicken
• 2 Cups Sunny Select Frozen Mixed Vegetables, thawed

Instructions:

1. Heat oven to 425°F. Prepare pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
2. In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
3. Stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
4. Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.

Chicken Fiesta Salad

Prep Time: 15 minutes | Ready In: 15 minutes | Servings: 8 people

Ingredients:

• 3 Cups Shredded Rotisserie Chicken
• 2 ea. Roma Tomatoes, cut into chunks
• ½ ea. Red Onion, cut into chunks
• 1 bunch Cilantro, chopped
• 2 ea. Jalapenos, seeded and diced
• 3 ea. Fresh Limes, juiced
• ½ Cup Pacific Coast Selections Extra Virgin Olive Oil
• ½ tsp. Kosher Salt
• ¼ tsp. Ground Black Pepper

Instructions:

1. In a bowl, add cooled down shredded rotisserie chicken, chopped tomatoes, chopped red onion, chopped cilantro, and diced jalapenos.
2. Add fresh lime juice and extra virgin olive oil.
3. Season with salt and ground black pepper.

Chicken Enchiladas

Prep Time: 15 minutes | Cook Time: 45 minutes | Ready In: 60 minutes | Servings: 8 people

Ingredients:

• 2 Tbsp. Pacific Coast Selections Extra Virgin Olive Oil
• ½ Cup Chopped Yellow Onion
• 3 Cups Shredded Rotisserie Chickens
• 1 (4 oz.) Canned Diced Green Chiles
• ½ tsp. Kosher Salt
• ¼ tsp. Ground Black Pepper
• 1 (15 oz.) Canned Black Beans, rinsed and drained
• 8 12-inch Flour Tortillas
• 3 Cups Sunnyside Farms Mexican-blend Shredded Cheese
• 1 (15 oz.) Red Enchilada Sauce
• Optional toppings: fresh cilantro, chopped red onion, diced avocado, sour cream, and crumbled cotija cheese

Instructions:

1. Prep oven and enchilada sauce. Preheat oven to 350°F. Prepare your enchilada sauce.
2. Sauté the filling mixture. In large sauté pan, heat oil over medium-high heat. Add onion and sauté for 3 minutes, stirring occasionally. Add diced chicken and green chiles, and season with a generous pinch of salt and pepper. Sauté the mixture for 2-3 minutes, stirring occasionally, or until the chicken is cooked through. Add in the beans and stir until evenly combined. Remove pan from heat and set aside.
3. Assemble the enchiladas. To assemble the enchiladas, set up an assembly line including: tortillas, enchilada sauce, chicken mixture, and cheese. Lay out a tortilla and spread two tablespoons of sauce over the surface of the tortilla. Add a generous spoonful of the chicken mixture in a line down the center of the tortilla, then sprinkle with 1/3 cup cheese. Roll up tortilla and place in a greased 9 x 13-inch baking dish. Assemble the remaining enchiladas. Then spread any remaining sauce evenly over the top of the enchiladas, followed by any extra cheese.
4. Bake uncovered for 20 minutes, until the enchiladas are cooked through and the tortillas are slightly crispy on the outside. Transfer the baking dish to a wire baking rack.
5. Serve the enchiladas immediately while they’re nice and hot and melty, garnished with lots of fresh toppings.