Amazing "leftovers" chicken tortilla soup-makes a ton

This is my only personalized recipe so I don't have any measurements...just put in however much you want :)

Tomatoes (chopped)
Corn (cooked...microwave...wherever)
Carrots (chopped)
Chicken broth (may need to add water later)
2ish chicken breasts
Long grained rice
Onion (small pieces)
Cilantro

Boil and shred the chicken

In a separate pot, put in carrots and onions. Let them sauté in their own juices for a second.
Then pour the chicken broth in the pot. Heat until boiling.
Next enters the rice. (wish I could tell you how much)
Let that boil in the chicken broth with carrots and onion.
Throw in cooked corn, tomatoes, shredded chicken, and cilantro.

You have the most amazing "leftovers" soup

Fresh pitas

Equal portions of chopped up 1) tomatoes, and 2) cucumbers

Plain yogurt, shaved cucumber pieces, and garlic salt to make dressing

Cut pita's in half, fill with tomato/cucumber mix and top with dressing...amazing

Easy dinner

Chicken Polynesia
4-6 boneless/skinless chicken breasts
1 small bottle of French dressing (about 1/2 - 3/4 of a regular size bottle if you can't find a small size)
1 pkg. Lipton onion soup mix (dried)
1 regular sized jar (18 oz or 1 lb) Sweet Orange Marmalade (in the jellie area)
 
That's IT!  Mix the ingredients and pour over the chicken in the cake pan size pan.  Bake uncovered for about 1 1/2 hours or so (until tender chicken) at 325.  Serve with rice (lots of sauce to put on rice from this) and a vegetable. 
 

Amazing Enchiladas

Enchiladas
1 C chopped cooked chicken
1 C sour cream
1 can chopped green chilies
1/2 C chopped onion
2 T butter
1/2 t. salt
4 C of shredded Monterrey Jack Cheese
10 flour tortillas
1 can mild enchilada sauce.
 
Melt the butter, and add the onions.  Saute the onions until clear in color (don't get them brown). If you like a more onion flavor, then just add the fresh onions to the following without cooking the onions first.  Combine chicken, sour cream, green chilies, salt, onions, and two cups of cheese in bowl, then set aside.  Dip the tortillas in enchilada sauce to soften, then spoon chicken mixture into each tortilla.  Roll up and place together into a greased 9 x 13 pan (cake pan size).  cover with remaining sauce and cheese.  Make sure you cover tortillas entirely with sauce and cheese so that no white part is showing of the tortillas. 
 
Bake 350 degrees.  Top with ripped lettuce, cubed tomatoes, salsa, chopped onions (if you want), guacamole (very ripe avocado mashed up, mixed with a couple table spoons of mayonnaise, garlic salt, lemon juice (~ 1 T.) -- taste and add ingredients as desired) ).