More chicken recipes

Creamed Chicken
1 c margarine
1/2 c flour
1 tsp. salt
1/2 tsp. black pepper
1 qt. hot milk
Chicken (cooked and shredded)
1 Tbsp. chicken granules or more to tast
Melt margarine, blen in flour, salt, pepper adn chicken base.  Cook until thick, stirring constantly.  Slowly add milk, bring to boil, stirring constantly. Add chicken heat through.  Serve over biscuits.

Easy Chicken & Cheese Enchiladas
1 can cream of chicken soup
1/2 c. sour cream
1 c pace picante sauce
2 tsp. chili powder
2 c. cooked chicken
1/2 c. Monterey Jack cheese
6 flour tortilla shells
1 small tomaote, chopped
1 green oniom, chopped
1. Stir the soup, sour cream, picante sauce and chile powder in a medium bowl
2. Stir 1 cup picante mixture, chicken and cheese in a large bowl
3. Divide the chicken mixute among the tortillas.  Roll up tortillas and place them seamside up in an 11x8 shallow baking dish.  Pour the remaining picante mixture over the filled tortillas.  Cover
4. Bake at 350 degrees for 40 minutes or until the enchilada are hot and bubbling.  Top with tomatoes and onion.

Asian Chicken Wrap
This recipe is pretty good, I was wanting something close to AppleBee's oriental chicken wrap.
Ingredients


1 whole cooked chicken or hindquarters, about 4 cups of shredded meat
2 red bell peppers
4 cups chopped romaine lettuce or slivered cabbage, if you like
1/2 cup vegetable oil
2 tablespoons red wine vinegar or apple cider vinegar
2 tablespoons peanut butter
1/4 cup soy sauce
1/2 teaspoon crushed red pepper flakes or 1 fresh jalapeno pepper, minced
1 teaspoon sugar
1 tablespoon fresh ginger, minced (or grated)
8 flour tortillas (10-inch)

Directions
1 Remove and discard the skin from the chicken.
2 Pull the chicken from the bone and shred the meat, with your fingers or 2 forks, into long shreds no more than 1/4 inch wide (this should go quickly; if it seems slow, just use a knife to cut the chicken into long, thin pieces).
3 Put the chicken in a large bowl.
4 Seed the peppers and cut them into long strips (similar to the chicken shreds).
5 Put them in the bowl along with lettuce or cabbage.
6 In a small bowl, combine oil, vinegar and peanut butter and use a whisk or fork to blend evenly.
7 Add soy sauce, red pepper flakes, sugar and ginger.
8 Stir to blend.
9 Stir the dressing into the chicken.
10 Taste and add salt and pepper if you like.
11 Warm the tortillas directly over a gas flame or in a dry skillet on an electric burner.
12 Warming each should take about 15 to 30 seconds.
13 Turn the tortilla over and over again until it is warm and pliable.
14 Stack and repeat until finished.
15 Divide filling among tortillas (about 1 cup each), placing filling in a wide strip a little below the center of the tortilla.
16 Fold each edge over the sides of the filling, then fold up the bottom and roll to enclose the filling entirely.
17 You can make these hours ahead, wrapping them tightly in plastic wrap.