xiaoxl/recipe_data huggingface dataset:
Healthy Greek Chicken Panini
Category: main-dish
By Lacey Keath

A quick and delicious lunch idea that is extremely versatile.

Ingredients:
1 (10 inch) multigrain flour tortillas
1 tablespoon hummus
1 (4 ounce) grilled chicken breast, sliced
2 medium roasted red peppers, drained
2 tablespoons crumbled reduced-fat feta cheese
1 cup baby spinach leaves, or to taste
cooking spray

Directions:
Heat a panini maker. Lay tortilla on a work surface and spread with hummus. Top with sliced chicken, red peppers, feta cheese, and then spinach. Fold tortilla in half and spray with cooking spray. Grill in the preheated panini maker until outside is golden brown, 6 to 8 minutes.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 1 sandwich

Calories: 548.8
Fat: 15.3 g
Saturated fat: 5.2 g
Carbohydrates: 49.7 g
Sugars: 6.5 g
Dietary fiber: 4.9 g
Protein: 52 g
Cholesterol: 107.5 mg
Sodium: 1672.2 mg
Layered Shrimp Dip


Ingredients:
cream cheese, mayonnaise, mozzarella cheese, baby shrimp, green onion, black olives

Directions:
Soften cream cheese and mix together with mayonnaise.
Spread this mixture evenly onto the bottom of the serving platter.
Layer with cocktail sauce, then mozzarella cheese, followed by baby shrimp, and finally green onions and black olives.
Chill for at least 30 minutes prior to serving.
Z'tejas Cornbread


Ingredients:
cornmeal, flour, sugar, baking powder, butter, baking soda, plain yogurt, frozen corn, buttermilk, eggs, salt, mild green chilies

Directions:
Mix all dry ingredients together.
Mix wet ingredients in a separate bowl, add dry ingredients.
Lightly grease a 10- or 12-inch cast iron skillet. Pour in batter. (I preheat the skillet while I'm making the batter.].
Bake at 375 for 25-30 minutes, rotating pan halfway through.
Thick and Tasty Chicken Tortilla / Enchilada Soup


Ingredients:
chicken broth, onion, green pepper, sour cream, stewed tomatoes, bay leaf, chicken bouillon, cayenne pepper, cumin, chili powder, onion powder, white flour, cheddar cheese, pico de gallo, sour cream, tortilla chips

Directions:
Soup: Pour all ingredients except chicken, sour cream and flour into a pot and bring to a boil.
Mix Flour and Water to make a pour-able paste.
Add flour water mixture to soup while stirring constantly.
Add more flour/water mix if it is not the consistency you desire.
Stir until it thickens.
Reduce heat.
Add Chicken and Sour Cream.
Mix Gently.
Ladle into bowls and add garnish on top.
Asparagus With Maltaise Sauce


Ingredients:
asparagus, lemon juice, orange zest, salt, black pepper, butter

Directions:
While the asparagus is steaming, make the sauce. In a medium saucepan, combine egg yolks and whisk vigorously until they get thick, about 1 minute. While whisking, add lemon and orange juice with the zest.
Move saucepan over medium heat and keep moving it off the heat, whisking constantly. The trick here is to not shock the yolks and gradually heat them up.
When the sauce gets thick, move the saucepan away from the heat and start adding the melted butter by pouring a few drops at first (don’t shock the yolks], whisking continuously. Gradually add more until the sauce is nice and smooth (never stop whisking].
Spoon over steamed asparagus, if not needed yet, move to the back burner, keeping warm on very low temperature. Makes 1 ¼ cups.
Dawn's Orange Loaf Cake


Ingredients:
cake flour, sugar, baking powder, salt, canola oil, confectioners' sugar

Directions:
Prepare a 9x5x3" loaf pan with cooking spray then lightly dust with flour., In a mixing bowl, combine the dry ingredients., Add the oil and orange juice to the dry ingredients and beat until smooth., In another mixing bowl, beat the egg whites until stiff peaks form., Fold egg whites into wet mixture., Pour batter into prepared loaf pan., Bake at 350F for 1 hour or until a pick comes out clean from the center., Cool for 10-15 minutes before removing from the pan to a wire rack., Let loaf cool completely before dusting with powdered sugar and slicing.
Creamy Shrimp Enchiladas
Category: world-cuisine
By Mark

This is an amazing recipe for shrimp enchiladas. So good!

Ingredients:
cooking spray
2 tablespoons butter
½ cup finely diced red bell pepper
½ cup finely diced white onion
2 cloves garlic, minced
1 pound medium shrimp - peeled, deveined, and cut into 1-inch pieces
¼ cup chopped fresh cilantro
2 tablespoons lime juice
1 teaspoon chili powder
½ teaspoon salt
4 tablespoons butter
4 tablespoons all-purpose flour
1 ½ cups chicken broth
1 ¾ cups shredded Monterey Jack cheese, divided
1 cup sour cream
½ cup fresh green salsa (salsa verde)
8 (6 inch) flour tortillas
1  jalapeno pepper, seeded and diced

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch pan with cooking spray. Melt 2 tablespoons butter in a large skillet over medium-high heat. Saute bell pepper and onion until slightly soft, about 5 minutes. Add garlic and cook for 1 minute more. Transfer mixture to a bowl. Add shrimp to the skillet and cook until starting to turn pink, 2 to 3 minutes. Add to vegetable mixture and stir in cilantro, lime juice, chili powder, and salt. Melt butter in the same skillet over medium heat. Stir in flour and cook, 1 to 2 minutes. Slowly add chicken broth and cook over medium-high heat, stirring constantly, until sauce thickens, about 5 minutes. Reduce heat to low and stir in 1 1/2 cups Monterey Jack cheese until melted, 1 to 2 minutes. Remove from heat and stir in sour cream and salsa. Stir 1 cup of cheese sauce into the shrimp mixture. Fill 1 tortilla with 1/3 cup of the shrimp mixture. Roll tightly and place seam-side down into the prepared baking dish. Repeat with remaining tortillas; pour remaining sauce over the top. Bake in the preheated oven, uncovered, until the tops are golden brown, about 35 minutes. Sprinkle jalapeno over the top, followed by remaining Monterey Jack cheese. Return to the oven and continue baking until melted, about 5 minutes more. Remove from the oven and let sit for 10 minutes before serving.

Prep time: 30 mins
Cook time: 1 hr
Total time: 1 hr 40 mins
Yields: 6 servings

Calories: 544
Fat: 33.9 g
Saturated fat: 19.6 g
Carbohydrates: 32.7 g
Sugars: 3.4 g
Dietary fiber: 2.3 g
Protein: 26.6 g
Cholesterol: 193.3 mg
Sodium: 1241.1 mg
Minted Lamb Kebabs


Ingredients:
mint sauce, tomato paste, gingerroot, garlic, honey, cumin, dried rosemary, lamb steaks

Directions:
To make marinade, in a small bowl whisk all ingredients together.
Thread lamb onto bamboo skewers then place into a large, shallow plastic container that has a lid.
Pour marinade over the meat and refrigerate for at least four hours or overnight. Turn occasionally.
When ready to cook remove kebabs from the marinade and either BBQ or grill (broil] turning so all sides are cooked to your liking. Baste with marinade while cooking.
Peanut Butter Protein Balls
Category: uncategorized
By Kristalyn Newingham

Hand-rolled, no-bake protein balls.

Ingredients:
⅔ cup milk
½ cup peanut butter
½ cup oats
¼ cup chocolate chips, or to taste
2 scoops protein powder
½ teaspoon ground cinnamon

Directions:
Combine milk, peanut butter, oats, chocolate chips, protein powder, and cinnamon in a medium mixing bowl and mix. Scoop and shape into balls using a spoon. Place into a freezer bag and store in the freezer.

Prep time: 15 mins
Total time: 15 mins
Yields: 12 protein balls

Calories: 117.9
Fat: 7.1 g
Saturated fat: 2 g
Carbohydrates: 8.6 g
Sugars: 3.6 g
Dietary fiber: 1.5 g
Protein: 6.4 g
Cholesterol: 1.1 mg
Sodium: 86 mg
Creamed Celery With Blue Cheese


Ingredients:
fat free chicken broth, celery, light cream cheese, blue cheese

Directions:
Bring chicken broth to a boil in a large skillet over medium heat.
Add celery; sauté 5 minutes or until tender.
Add cream cheese stirring until cheese melts.
Add milk and blue cheese, stirring until well blended.
Sprinkle with slivered almonds.
Serve immediately.
Serves 4.
Points-1.
Moist Glazed Lemon Cake


Ingredients:
lemon zest, instant lemon pudding mix, canola oil, eggs, confectioners' sugar, lemon juice

Directions:
Set oven to 350 degrees.
Set oven rack to second-lowest position.
Grease a 13 x 9-inch baking dish.
In a mixing bowl combine cake mix, lemon zest (if using] oil and eggs; using an electric mixer beat at medium speed for about 1 minute.
Add in soda and beat until thoroughly combined.
Transfer the batter to prepared baking dish.
Bake for about 40-45 minutes or until cake tests done.
In a small bowl combine the confectioners sugar with lemon juice until smooth, then carefully spread over the warm cake.
Cool on a wire rack.
Delicious!
A Different Tuna Casserole


Ingredients:
tuna, green peppers, pepper

Directions:
Perpare Kraft dinner as usual.
Mix KD and rest of ingredients in a casserole dish.
Bake at 350 for 30 minutes.
Crushed crakers can be added to top of casserole before placing in oven if desired. ( we like it with the crackers].
Chicago-Italian Roast Beef Sandwich


Ingredients:
roast beef, provolone cheese, butter

Directions:
In saucepan, heat roast beef in au jus.
Coarsely chop jar of giardiniera. (Also called California Hot Mix, which can be found in pickle aisle. I like Mezzetta brand.].
Split roll and butter the inside. (Or you can skip this step in lieu of steaming roll in microwave a few seconds.].
Heat skillet then place roll, buttered side down, on surface to toast.
When inside of bread is slightly toasted, remove from skillet and top with warm roast beef (along with a few extra spoonfuls of au jus].
Top with Provolone and heat in microwave 20-30 seconds until cheese begins to melt. Top with 1/4 cup giardiniera.
Enjoy!
Twisted Honey Mustard


Ingredients:
sour cream, mayonnaise, prepared mustard, honey, lemon juice, salt, fresh ground black pepper

Directions:
Mix mayonnaise, sour cream and mustard with wire whisk., Add honey, lemon juice, salt and pepper, stirring until well combined.
Sparkling Pomegranate Citrus Berry Punch


Ingredients:
orange, of fresh mint

Directions:
Place ice in a 3-litre (12 cup] pitcher or punch bowl. Add lemon soda, orange soda, juice and frozen pomegranate arils; stir to combine.
Add orange slices and mint.
Meat-Lover's Slow Cooker Spaghetti Sauce
Category: side-dish
By Ashley

This creates a great, chunky, and very meaty spaghetti sauce. The longer it cooks, the better it tastes!

Ingredients:
2 tablespoons olive oil
2 small onions, chopped
¼ pound bulk Italian sausage
1 pound ground beef
1 teaspoon dried Italian herb seasoning
1 teaspoon garlic powder
½ teaspoon dried marjoram
1 (29 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 (14.5 ounce) can Italian-style diced tomatoes
1 (14.5 ounce) can Italian-style stewed tomatoes
¼ teaspoon dried thyme leaves
¼ teaspoon dried basil
½ teaspoon dried oregano
2 teaspoons garlic powder
1 tablespoon white sugar

Directions:
Heat olive oil in a skillet over medium heat; cook and stir onions and Italian sausage until the sausage is browned, about 10 minutes. Transfer the sausage and onions to a slow cooker. In the same skillet, cook and stir the ground beef, Italian seasoning, 1 teaspoon of garlic powder, and marjoram, breaking the meat up as it cooks, until the meat is browned, about 10 minutes. Transfer the ground beef into the slow cooker. Stir in the tomato sauce, tomato paste, diced tomatoes, stewed tomatoes, thyme, basil, oregano, and 2 teaspoons of garlic powder. Set the cooker on Low, and cook the sauce for 8 hours. About 15 minutes before serving, stir in the sugar. Serve hot.

Prep time: 20 mins
Cook time: 8 hrs 20 mins
Total time: 8 hrs 40 mins
Yields: 8 servings

Calories: 263.9
Fat: 14.8 g
Saturated fat: 4.7 g
Carbohydrates: 18.8 g
Sugars: 13.4 g
Dietary fiber: 3.7 g
Protein: 15 g
Cholesterol: 45.2 mg
Sodium: 1025.1 mg
Green Chile Sliders With Tomatillo Lime Sauce


Ingredients:
poblano chiles, serrano chili, fresh cilantro, lime, juice and zest of, honey, salt, ground cumin, pepper, sharp cheddar cheese

Directions:
Preheat broiler.  PLace the poblanos on a baking sheet and broil, turning once, until blackened.  Transfer to a bowl & cover.  Let stand until cool enough to handle.  Peel off the skins & remove the seeds, discard.  Chop into 1/2" pieces.
Using a food processor, mix the tomatillos, jalapeno, onion, cilantro, lime peel, lime juice and honey until smooth-season with sdalt.
In a large bowl, season the sirloin with the cumin, salt & pepper, combine.  Mix in the poblanos.  Halve the meat mixture & form into 3 inch patties.
In a cast iron skillet or grill pan, heat the oil over high heat.  Cook the patties, turning nce, about 5 minute for med-rare.  During the last minute of cooking top with cheese and tent with foil.  Dot the roll tops with tomatillo sauce and assemble the sliders.  Serve with the extra sauce.
Garlic Chicken Fried Brown Rice
Category: world-cuisine
By JOYCE

Leftover brown rice is reborn in this chicken fried rice with peppers and onions. Black pepper, paprika, or dried parsley may be used to season after this is cooked.

Ingredients:
2 tablespoons vegetable oil, divided
8 ounces skinless, boneless chicken breast, cut into strips
½  red bell pepper, chopped
½ cup green onion, chopped
4 cloves garlic, minced
3 cups cooked brown rice
2 tablespoons light soy sauce
1 tablespoon rice vinegar
1 cup frozen peas, thawed

Directions:
Heat 1 tablespoon of vegetable oil in a large skillet set over medium heat. Add the chicken, bell pepper, green onion and garlic. Cook and stir until the chicken is cooked through, about 5 minutes. Remove the chicken to a plate and keep warm. Heat the remaining tablespoon of oil in the same skillet over medium-high heat. Add the rice; cook and stir to heat through. Stir in the soy sauce, rice vinegar and peas, and continue to cook for 1 minute. Return the chicken mixture to the skillet and stir to blend with the rice and heat through before serving.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 3 servings

Calories: 444.4
Fat: 12.8 g
Saturated fat: 2.3 g
Carbohydrates: 57.4 g
Sugars: 4.1 g
Dietary fiber: 6.6 g
Protein: 24.3 g
Cholesterol: 43.1 mg
Sodium: 701.4 mg
Day After Thanksgiving Turkey Pho
Category: soups-stews-and-chili
By hello angie

With the addition of fragrant spices and rice noodles, leftover turkey noodle soup gets a Vietnamese makeover.

Ingredients:
1  whole cardamom pod
2  whole cloves
1  star anise pod
1 teaspoon fennel seeds
2 teaspoons coriander seed
1 (2 inch) piece fresh ginger, peeled and smashed
½  onion, peeled  (Optional)
1  turkey carcass
8 cups water, or more as needed
1 (16 ounce) package dried flat rice noodles
¼ cup fish sauce
salt to taste
1 cup shredded leftover cooked turkey
1 tablespoon shredded fresh basil leaves  (Optional)
1 tablespoon chopped fresh cilantro  (Optional)
¼  onion, thinly sliced  (Optional)
1  lime, cut into wedges  (Optional)
1 tablespoon chile-garlic sauce (such as Sriracha®), or to taste  (Optional)

Directions:
Toast the cardamom pod, cloves, star anise, fennel, and coriander in a small skillet over medium-low heat until fragrant, 5 to 7 minutes. Place the spices onto the center of a 8 inch square piece of cheesecloth. Gather together the edges of the cheesecloth, and tie with kitchen twine to secure. Sear both sides of the ginger and 1/2 onion in the same skillet until lightly charred, about 3 minutes on each side. Place the turkey carcass, water, sachet, ginger, and onion in a large pot over medium-high eat. Bring to a boil, then reduce to a simmer. Simmer for 2 hours. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the rice noodles, and return to a boil. Cook the noodles uncovered, stirring occasionally, until the noodles have cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink. Remove the carcass, sachet, ginger, and onion from the soup. Strain the soup to remove any meat that may have fallen off the bones, if necessary. Season with fish sauce and salt. Divide the rice noodles and turkey meat evenly into 4 large bowls. Scatter the basil, cilantro, and sliced onion on top. Ladle the soup on top. Serve with a wedge of lime and hot sauce.

Prep time: 15 mins
Cook time: 2 hrs 15 mins
Total time: 2 hrs 30 mins
Yields: 4 servings

Calories: 754.6
Fat: 27.3 g
Saturated fat: 7.2 g
Carbohydrates: 99.7 g
Sugars: 1.7 g
Dietary fiber: 3.6 g
Protein: 24 g
Cholesterol: 87.1 mg
Sodium: 1523.5 mg
Cheesy Portobello Burger With Lemon Mayo


Ingredients:
mayonnaise, lemon, lemon, lemon pepper seasoning, olive oil, garlic cloves, fresh basil, mushroom caps, red onions, blue cheese, fresh basil leaf

Directions:
For the lemon mayo: combine mayo, lemon zest/juice and lemon pepper.
For the marinade: combine balsamic vinegar, olive oil, garlic cloves, and chopped basil in a re-sealable plastic bag. Add the Portobello caps. Refrigerate for 1 hour.
Prepare the onions: drizzle onion slices with olive oil. On a grill or grill pan, cook until softened and slightly charred.
Pull the mushrooms out of the marinade. Pat them dry on a paper towel and discard any of the garlic and basil that may be stuck to them; season with salt and pepper.
Place mushrooms on the grill with the gill sides down. Cook for 5 minutes. Turn over. Arrange the cheese on the gill side and cook for 6-8 minutes more.
Toast the buns. Arrange one Portobello with cheese on each roll along with the grilled onions and a few fresh basil leaves. Top with lemon mayo to taste.
Strawberries With Cheesecake Cream


Ingredients:
butter, cream cheese, sugar, milk, fresh strawberries

Directions:
Heat oven to 350 F.
Place vanilla wafers in blender container; process until finely crushed.
In small bowl, combine crumbs and butter; mix well.
Spread on ungreased cookie sheet.
Bake at 350 F.
for about 5 minutes or until golden brown.
In large bowl, combine all remaining ingredients except strawberries; beat until smooth.
To serve, divide strawberries into large wine glasses or individual dessert dishes.
Top each with about 1/4 cup cream cheese mixture; sprinkle each with 2 Tbsp crumbs.
Baked Pesto Salmon


Ingredients:
pesto sauce, fat-free mayonnaise, salmon fillets

Directions:
Preheat oven to 350 degrees., In a small bowl combine Fat-free mayo and pesto. Mix well., Place salmon in a small casserole dish. Cover with pesto mixture., Bake uncovered for 30-40 minutes or until fish is flaky.
Air Fryer Pakoras
Category: appetizers-and-snacks
By Soup Loving Nicole

All the things you love about pakoras but without the guilt by air frying instead of deep frying. Don't forget the yogurt dipping sauce!

Ingredients:
2 cups chopped cauliflower
1 cup diced yellow potatoes
1 ¼ cups chickpea flour (besan)
¾ cup water
½  red onion, chopped
1 tablespoon salt
1 clove garlic, minced
1 teaspoon curry powder
1 teaspoon coriander
½ teaspoon ground cayenne pepper, or more to taste
½ teaspoon cumin
1  serving cooking spray

Directions:
Combine cauliflower, potatoes, chickpea flour, water, red onion, salt, garlic, curry powder, coriander, cayenne, and cumin in a large bowl. Set aside to rest for 10 minutes. Preheat air fryer to 350 degrees F (175 degrees C). Spray the basket of the air fryer with cooking spray. Spoon 2 tablespoons of cauliflower mixture into the basket and flatten. Repeat this as many times as your basket space allows without the pakoras touching. Mist the top of each pakora with non-stick spray. Cook for 8 minutes. Flip and cook 8 additional minutes. Transfer to a paper towel-lined plate. Repeat with remaining batter.

Prep time: 10 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 8 servings

Calories: 81
Fat: 1.2 g
Saturated fat: 0.1 g
Carbohydrates: 14.3 g
Sugars: 0.9 g
Dietary fiber: 2.9 g
Protein: 4.3 g
Sodium: 891.4 mg
Super Easy King Cake


Ingredients:
cream cheese, powdered sugar, cinnamon, pecans, confectioners' sugar, milk, vanilla extract

Directions:
On floured surface, roll out your dough to a rectangle of about 10 x 18 inches. It doesn’t have to be exact. In a mixing bowl, combine cream cheese, powdered sugar, and extract and mix until creamy and blended. Spread over dough to within an inch of each side. If you choose to add cinnamon and pecans sprinkle them on now. Roll up longways (to make a long log] and brush the final edge with water before pressing it into the log to seal.
Take log and form into a circle, pressing the ends into each other and brushing with water if needed to seal together. Spray top lightly with cooking spray and cover with plastic wrap. Set in warm place to rise for 45 minute to an hour. Remove plastic wrap and bake in 350 degree oven for 30-35 minutes. Allow to cool. Mix confectioner’s glaze and drizzle over top of cake with a spoon. Immediately sprinkle colored sprinkles over glaze if desired. Allow to sit until glaze hardens.
Apple Banana Cupcakes
Category: world-cuisine
By Barbara

This is a cupcake that smells as good as it tastes.  It's an old Polish recipe from some of the best bakers in Milwaukee!

Ingredients:
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
⅔ cup shortening
1 ¼ cups white sugar
2  eggs
1 teaspoon vanilla extract
¼ cup buttermilk
1 cup ripe bananas, mashed
2  apples - peeled, cored and shredded

Directions:
Preheat oven to 375 degrees F (190 degrees C). Grease and flour 24 muffin cups, or use paper liners. Sift together the flour, baking soda, salt, cinnamon, and nutmeg. Set aside. In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and buttermilk.  Beat in the flour mixture, mixing just until incorporated. Fold in the mashed bananas and shredded apples. Fill each muffin cup half full. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 24 cupcakes

Calories: 150.8
Fat: 6.3 g
Saturated fat: 1.6 g
Carbohydrates: 22.3 g
Sugars: 13 g
Dietary fiber: 0.8 g
Protein: 1.8 g
Cholesterol: 15.6 mg
Sodium: 158.3 mg
Confetti Corn Salad
Category: salad
By MECTE

A quick and tasty salad which makes a great addition to any cookout.

Ingredients:
2 cups sweet kernel corn
¾ cup diced tomato
½ cup diced orange bell pepper
½ cup chopped celery
¼ cup diced red onion
1 clove garlic, minced
½ cup prepared ranch salad dressing
½ cup chopped fresh cilantro, divided

Directions:
Mix corn, tomato, bell pepper, celery, red onion, and garlic in a bowl. Pour ranch dressing over the corn mixture; stir. Fold all but 1 tablespoon cilantro into the corn mixture. Sprinkle reserved cilantro over the salad to serve.

Prep time: 20 mins
Total time: 20 mins
Yields: 8 servings

Calories: 117.2
Fat: 8.3 g
Saturated fat: 1.3 g
Carbohydrates: 10.2 g
Sugars: 2.9 g
Dietary fiber: 1.7 g
Protein: 1.9 g
Cholesterol: 4.1 mg
Sodium: 158.2 mg
Chicken Enchilada Lasagna Bundles


Ingredients:
green chilies, tomatoes, monterey jack pepper cheese, green onion, sour cream, cheddar cheese

Directions:
Heat oven to 350 degrees.
Grease 13x9 baking dish.
Cook noodles as directed on package and drain.
Mix enchilada sauce, chilies and tomato.
Mix chicken, Monterey Jack cheese, onions and 1 cup sour cream.
Spread about 1/2 cup sauce mixture into baking dish.
Spread about 1 teaspoon sauce mixture over each noodle; spread evenly with about 1/4 cup of chicken mixture.
Roll up each noodle; place seam side down on sauce in dish.  Spoon about 1 cup sauce over bundles. Sprinkle with the Cheddar cheese.
Cover and bake 40 to 45 minutes or until hot in center.
Heat remaining sauce in saucepan; spoon over bundles.  Serve with additional sour cream.