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Roast Chicken
Branch Meals

Chicken Tacos

with Corn & Black Bean Salad

 

​Chicken Stir Fry

with Cilantro Rice

 

​Chicken Enchilada Casserole

with Tossed Salad Greens​

​​

- Extra Videos for You -

Corn & Black Bean Salad (video)

Basic White Rice (video)

Basic Brown Rice (video)

Italian Dressing(video)

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Chicken Tacos w/ Corn & Black Bean Salad

Ingredient List

2 each  Corn Tortillas 6-8 inch

1/2 cup  Roast Chix Meat, pulled or chopped
2 Tbsp  Mixed Cheese

1 cup  Salad Greens, chopped

1/2 cup  Corn & Black Bean Salad

1/4 cup Tomatoes, diced

CHEF NOTES

  • Try to get soft corn tortillas if able (as most are made for frying and are very dry and crack easily)

  • You can use flour tortillas, but the soft corn ones are best

  • Tortillas soften up when heated, but microwaving them dries them out​

Steps to Prepare​​​

  1. Place a nonstick pan on medium heat for tortillas

  2. Heat roasted chicken in microwave for 20-30 seconds, just to warm

  3. Place tortillas in pan to warm and soften one at a time

  4. Flip when warm on first side and spread 1 Tbsp cheese on each to melt a little

  5. Place on plate and add warm chicken, lettuce and flavor options

​

NOTE:

  • You can add other flavor options like Pico de Gallo, Salsa, Hot Sauce, chopped Cilantro and Jalapenos if you wish

  • Don't add more cheese so it stays healthier for you

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Chicken Stir Fry w/ Cilantro Rice

Ingredient List

1-1/2 cups  Roasted Chix with Teriyaki Mix

1-1/2 cups  Vegetables, fresh or frozen

1 cup  Cooked Rice (see Chef Note below)

​​

Steps to Prepare​​​

  1. Warm the Chix Teriyaki Mix, the Rice, and the Vegetables in the microwave and serve

​

NOTE:

  • This recipe is for an Adult portion.  Half the amounts for children

  • You can always add more vegetables if extra hungry

CHEF NOTES

  • Have the pulled Chix Teriyaki Mix and the Rice made ahead

  • For rice, try to use Brown Rice or use 1/2 brown rice and 1/2 white rice mix

  • If using fresh vegetables you can just reheat if they are blanched already like broccoli

Rst Chix_Enchilada Casserole
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Chicken Enchilada Casserole
w/ Tossed Salad Greens

Ingredient List

1-1/2 lbs.  Roast Chix Meat, pulled or chopped

8 each  6" Corn Tortillas, cut or torn

1 can 10.5oz  Cream of Mushroom Soup

1 can 19oz  Enchilada Sauce

1 can 15oz  Black Beans, drained & rinsed (optional)

2 cups  Vegetables, fresh or frozen (thawed)

3/4 cup  Mixed Cheese

1/4 cup  Mixed Cheese

  1. When ready to put this together, preheat oven to 375F.

  2. In large mixing bowl, add everything EXCEPT the 1/4 cup mixed cheese

  3. Mix everything up well in bowl and then pour into a oven-safe casserole dish

  4. Spread out evenly and sprinkle the last 1/4 cup of cheese over the top

  5. Bake until casserole is hot and bubbling

  6. Remove and let rest for 15-20 minutes and then ready to eat!

CHEF NOTES

  • Everything is cooked so just heating in oven

  • do large pieces of the tortillas when tearing or cutting

  • If using frozen vegetables, thaw ahead or just heat some in microwave to thaw

  • I list can ozs for the ones I used, your may be a little different which is fine

NOTE:

  • This recipe is setup for 6 Adult portions.  Plan on about half the amounts for children

  • This is a GREAT recipe to do ahead and freeze

  • You can also portion this into smaller amounts after you make this recipe if this is too large for your family

  • For example: You can make this recipe but just put half in a pan to cook now for a meal and put the other half in a pan and freeze for a later meal.

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