Chicken Pot Pie Quesadilla

A delicious blend of a traditional Mexican quesadilla and classic comfort food, chicken pot pie. Thank you PMc

1 cup rotisserie chicken, chopped or shredded

1½ cup cheese (use your favourite)
¾ cup Fresh Frozen Vegetables eg green bean, corn, carrot, peas
1 tablespoon butter
1 tablespoon self-rising flour
¾ cup milk 
salt and pepper to taste
1 tablespoon oil
8 6 inch flour tortillas 

• Heat a shallow pan to med-high 
• Melt butter then add flour.
• Cook 2 minutes, stirring constantly. 
• Slowly whisk in milk. 
• Bring to a boil and boil 1 minute.
• Add vegetables, chicken, salt and pepper. 
• Reduce heat to low and heat through about 5 minutes. 
• Stir occasionally. 
• Mixture should begin to thicken.
• Heat a saute pan to med-high, add oil.
• Add one flour tortilla to pan. 
• Top with approximately 2 tablespoon shredded cheese. 
• Top cheese with approximately 3 tablespoons chicken mixture. 
• Top with more cheese, about 2 tablespoon.
• Place flour tortilla on top.
• Grill 1 to 2 minutes per side or until tortilla is golden brown.
• Using a pizza cutter, cut into wedges and serve warm.

Tomatillo Ranch Chicken

This juicy chicken is flavorful and delicious after being marinated, cooked, and smothered in creamy tomatillo ranch dressing! Thank you Le Creme de la Crumb

1 cup mayo

½ cup buttermilk
1 package buttermilk ranch dressing mix
2½ teaspoons garlic
1 cup cilantro
3 tomatillos, husked and chopped
½ teaspoon lime juice
3-6 boneless skinless chicken breasts

• Blend together mayo, buttermilk and next five ingredients. 
• Pour 1 cup of dressing into a large ziplock back. 
• Add chicken breasts. 
• Seal and chill at least 30 minutes or overnight.
• Preheat oven to 375. 
• Discard marinade and place chicken breasts side by side in a shallow baking dish. 
• Bake 20-25 minutes until chicken is cooked through. 
• Top with additional dressing and serve with rice if desired.