Leftover Chicken Sante Fe Several Ways

LEFTOVER CHICKEN SANTA FE SALAD, is different than the recipes I usually .give, with corn, beans and tortilla strips. It just sounded too good to skip, and it can be adapted so many ways. Leave out the tortilla strips and put it in taco shells instead for LEFTOVER CHICKEN SANTA FE TACOS. Spread the salad in tortillas or wraps for LEFTOVER CHICKEN SANTA FE WRAPS. Wrap it up in tortillas for LEFTOVER CHICKEN SANTA FE BURRITOS. Leave out the lettuce and add the rest to some cooked rice for LEFTOVER SANTA FE CHICKEN, BEANS AND RICE and serve the salad on the side. And so on. You get the idea.

LEFTOVER CHICKEN SANTA FE SALAD

(based on a recipe at food.com)

1/4 c Italian dressing (creamy or regular)

1/4 c chunky salsa (hot or mild)

2 T lime juice

2 c cooked chicken

1 can black beans, drained and rinsed

1 can corn, drained

4 c salad mix (lettuce, cabbage and carrots), or shredded lettuce

1/4 c (4 T) sour cream

2 oz shredded Cheddar cheese (1/2 c)

tortilla strips 

Mix the Italian dressing, salsa and lime juice together in a large bowl, big enough to hold the whole salad. Add the chicken, beans, corn and lettuce and toss to coat. Divide the salad on four plates and top each serving with a tablespoon of sour cream and two tablespoons of shredded Cheddar cheese. Sprinkle a few tortilla strips on each serving.

Sweet Potato Burritos

This is an easy and delicious meal, and a surprising use for sweet potatoes

1 ½ cups finely chopped onions
2 garlic cloves, minced or pressed
3 tablespoons vegetable oil (olive, sunflower, safflower or canola)
4 cups grated, peeled sweet potatoes (about 3)
½ teaspoon dried oregano
1 teaspoon dried chili powder
2 teaspoons ground cumin
generous pinch cayenne (optional)
salt and black pepper to taste
1 cup grated sharp cheddar or jack cheese
8 tortillas
salsa (optional)
sour cream (optional)

Sautè the onions and garlic in the oil until the onions are translucent.  Add the grated sweet potatoes, oregano, chili powder, cumin, and cayenne and cook, covered, for about 10 minutes, stirring frequently to prevent sticking.  When the sweet potato is tender, add salt and pepper and remove from heat.  Warm each tortilla with some cheese.  Add filling and serve with salsa and sour cream.
Serves 4,  25 minutes to prepare