Chicken Enchiladas With Roasted Tomatillo Chile
This is a recipe from Tyler Florence that I'm filing here for safekeeping. He suggests serving it with Spicy Black Beans and Yellow Rice, so I'll post those, as well. I've served these dishes for friends on several occasions, with very good results (i.e., we LOVE it!)
by bandmom4ever
1¼ hours | 30 min prep
SERVES 8
* 1 lb tomatillo, husked
* 1 white onion, peeled, sliced, quartered
* 4 garlic cloves
* 2 jalapenos
* 2 teaspoons ground cumin
* 1 teaspoon salt
* 1/2 cup cilantro, chopped
* 1/2 lime, juice of
* 2 tablespoons extra-virgin olive oil
* 1/2 medium onion, diced
* 3 garlic cloves, chopped
* 1 1/2 teaspoons ground cumin
* 1/4 cup all-purpose flour
* 2 cups chicken stock, storebought
* 1/4 cup cilantro, chopped
* 1 (3 lb) rotisserie-cooked chicken, from the deli boned, meat shredded (about 3 pounds)
* 1 teaspoon salt
* 1 teaspoon fresh ground black pepper
* 10 large flour tortillas
* 1/2 lb monterey jack cheese, shredded
* 2 cups sour cream
1. Preheat oven to 400 degrees F.
2. For the salsa:.
3. On a baking tray, roast tomatillos, onion, garlic and jalapenos for 12 to 15 minutes. Transfer the roasted vegetables and any juices on the bottom of the tray to a food processor. Add the cumin, salt, cilantro, and lime juice and pulse mixture until well combined but still chunky.
4. Enchiladas:.
5. Meanwhile heat a 2 count of olive oil in a medium saucepan over medium heat. Add the onion and cook until soft and caramelized - this should take 5 to 7 minutes. Add the garlic and cumin then cook for a further minute. Sprinkle on the flour and stir to ensure the flour doesn't burn then gradually add the chicken stock to make a veloute. Continue stirring over a low simmer until the flour cooks and the liquid thickens. Turn off the heat, add half of the roasted tomatillo chile salsa, some additional fresh chopped cilantro and fold in the shredded chicken meat. Season, to taste, with salt and pepper.
6. Change the temperature of the oven to 350 degrees F and begin assembling the dish. Take a large baking dish and smear the bottom with some of the reserved tomatillo salsa. Now take the flour tortillas and briefly flash them over the stove-top flame (or put them briefly under the broiler if using an electric stove). Using a shallow bowl, coat each tortilla lightly with the reserved salsa mix. Put a scoop of the shredded chicken-enchilada mix on top of the tortilla followed by a sprinkle of the shredded cheese. Fold the tortilla over the filling and roll like a cigar to enclose it. Using a spatula place the tortillas in the baking dish and continue to do the same with all the tortillas. Finally pour over some more of the salsa and top with the remaining shredded cheese. Bake uncovered for about 30 minutes until bubbly and cracked on top. Garnish, cilantro and tomato.
7. Serve hot with Spicy Black Beans and Yellow Rice, the remaining tomatillo salsa, sour cream and fresh guacamole, if desired.
Saturday, January 31, 2009
Chicken Broccoli Casserole
You will just love this dish. So good and so quick to put together and simply delicious. Rice as a side goes very well I have even used the frozen mixed vegetables instead of broccoli. Excellent!
50 min | 5 min prep
SERVES 4
* 4 chicken breasts, cooked and cubed
* 1 (10 1/2 ounce) can cream of chicken soup
* 1 teaspoon lemon juice
* 2 tablespoons mayonnaise
* 1 (10 ounce) package frozen broccoli, partially cooked
* parmesan cheese
* breadcrumbs
1. Combine chicken, cream of chicken soup, lemon juice, mayonnaise, and broccoli.
2. Pour into a 9x13-inch pan.
3. Sprinkle with parmesan cheese and bread crumbs.
4. Bake in a 350°F oven for 45 minutes.
50 min | 5 min prep
SERVES 4
* 4 chicken breasts, cooked and cubed
* 1 (10 1/2 ounce) can cream of chicken soup
* 1 teaspoon lemon juice
* 2 tablespoons mayonnaise
* 1 (10 ounce) package frozen broccoli, partially cooked
* parmesan cheese
* breadcrumbs
1. Combine chicken, cream of chicken soup, lemon juice, mayonnaise, and broccoli.
2. Pour into a 9x13-inch pan.
3. Sprinkle with parmesan cheese and bread crumbs.
4. Bake in a 350°F oven for 45 minutes.
Chicken Florentine
Easy
Serves:6-8 servings
* 2 (10-ounce) packages frozen chopped spinach
* 6 chicken breast halves (about 4 pounds), cooked, boned, and shredded
* 2 (10 3/4-ounce) cans condensed cream of mushroom soup
* 1 cup mayonnaise
* 1 cup sour cream
* 2 cup grated sharp Cheddar
* 2 tablespoons fresh lemon juice
* 1 teaspoon curry powder
* Salt and freshly ground black pepper
* 1/2 cup dry white wine
* 1/2 cup freshly grated Parmesan
* 1/2 cup soft bread crumbs
* 2 tablespoons butter
Remove the outer wrappers from the box of spinach. Open 1 end of each box. Microwave on full power for 2 minutes, until thawed. Drain the spinach and put into a large bowl. Add the shredded chicken.
In a medium bowl, combine the soup, mayonnaise, sour cream, Cheddar, lemon juice, curry powder, salt and pepper, to taste, and wine. Whisk together to make a sauce. Pour the sauce over the spinach and chicken. Mix well with a spatula.
Place the mixture into an 11 by 7-inch casserole dish or 2 (9-inch) square disposable aluminum foil pans that have been sprayed with vegetable oil cooking spray. Pat down evenly and smooth with a spatula. Combine the Parmesan and bread crumbs and sprinkle over the top. Dot with the butter.
Wrap the uncooked casserole securely with plastic wrap, then with aluminum foil. Place each pan into a plastic freezer bag and seal. Place into freezer.
Allow casserole to thaw 24 hours in refrigerator. When ready to bake, remove the plastic wrap and foil. Bake uncovered at 350 degrees F for about 30 minutes until bubbly.
Serves:6-8 servings
* 2 (10-ounce) packages frozen chopped spinach
* 6 chicken breast halves (about 4 pounds), cooked, boned, and shredded
* 2 (10 3/4-ounce) cans condensed cream of mushroom soup
* 1 cup mayonnaise
* 1 cup sour cream
* 2 cup grated sharp Cheddar
* 2 tablespoons fresh lemon juice
* 1 teaspoon curry powder
* Salt and freshly ground black pepper
* 1/2 cup dry white wine
* 1/2 cup freshly grated Parmesan
* 1/2 cup soft bread crumbs
* 2 tablespoons butter
Remove the outer wrappers from the box of spinach. Open 1 end of each box. Microwave on full power for 2 minutes, until thawed. Drain the spinach and put into a large bowl. Add the shredded chicken.
In a medium bowl, combine the soup, mayonnaise, sour cream, Cheddar, lemon juice, curry powder, salt and pepper, to taste, and wine. Whisk together to make a sauce. Pour the sauce over the spinach and chicken. Mix well with a spatula.
Place the mixture into an 11 by 7-inch casserole dish or 2 (9-inch) square disposable aluminum foil pans that have been sprayed with vegetable oil cooking spray. Pat down evenly and smooth with a spatula. Combine the Parmesan and bread crumbs and sprinkle over the top. Dot with the butter.
Wrap the uncooked casserole securely with plastic wrap, then with aluminum foil. Place each pan into a plastic freezer bag and seal. Place into freezer.
Allow casserole to thaw 24 hours in refrigerator. When ready to bake, remove the plastic wrap and foil. Bake uncovered at 350 degrees F for about 30 minutes until bubbly.
Paula Deen Hurry UP Chicken Pot Pie
* 2 cups chopped cooked chicken breast
* 2 hard-boiled eggs, sliced
* 1/2 cup thinly sliced carrots
* 1/2 cup frozen green peas
* 1 (10 3/4-ounce) can cream of chicken soup
* 1 cup chicken broth
* Salt and pepper, optional
* 1 1/2 cups instant biscuit mix
* 1 cup milk
* 1 stick melted butter
Preheat oven to 350 degrees F.
In a greased 2-quart casserole, layer the chicken, eggs, carrots, and peas. Mix the soup, chicken broth, and season with salt and pepper, if desired. Pour over the layers. Stir together the biscuit mix and milk, and pour this over the casserole. Drizzle butter over the topping. Bake until the topping is golden brown, 30 to 40 minutes.
* 2 hard-boiled eggs, sliced
* 1/2 cup thinly sliced carrots
* 1/2 cup frozen green peas
* 1 (10 3/4-ounce) can cream of chicken soup
* 1 cup chicken broth
* Salt and pepper, optional
* 1 1/2 cups instant biscuit mix
* 1 cup milk
* 1 stick melted butter
Preheat oven to 350 degrees F.
In a greased 2-quart casserole, layer the chicken, eggs, carrots, and peas. Mix the soup, chicken broth, and season with salt and pepper, if desired. Pour over the layers. Stir together the biscuit mix and milk, and pour this over the casserole. Drizzle butter over the topping. Bake until the topping is golden brown, 30 to 40 minutes.
Rachel Ray Chicken Mug Casserole with Biscuits
* 1 tube jumbo bake-off butter biscuits, from the dairy aisle of market
(recommended: Grands by Pillsbury)
* Sweet paprika, for sprinkling
* 1 1/2 pounds chicken breast pieces, diced
* 3 tablespoons butter
* 2 ribs celery and greens from the heart, chopped
* 1 medium yellow onion, chopped
* 1 large carrot, peeled and diced
* Salt and pepper
* 2 teaspoons poultry seasoning
* 3 tablespoons all-purpose flour
* 1 cup shredded potatoes, ready to cook hash browns,
available in sacks on dairy aisle
* 1 pint half-and-half or cream
* 1 quart chicken stock, available in boxes on soup aisle
* 1/4 teaspoon grated nutmeg, a healthy grating
* 1 cup frozen green peas
Preheat oven according to package directions and arrange biscuits on cookie sheet. You will have 4 extra biscuits. Save them for ham and cheese or egg and cheese breakfast sandwiches the next morning. Sprinkle biscuits with a little paprika and bake for 10 to 12 minutes.
In a medium pot over medium to medium high heat, cook chicken in butter 2 minutes then add veggies and season with salt and pepper and poultry seasoning. Cook 5 minutes more, add flour cook another minute. Add potatoes, then whisk in half-and-half or cream and chicken stock. Add nutmeg. Bring soup to a boil by raising heat, then turn heat back to simmer and cook soup another 10 minutes. Adjust seasonings. Add peas. Stir in to warm them through a minute.
Serve mugs of soup with biscuits on top to cap the mug: chicken mug pies!
(recommended: Grands by Pillsbury)
* Sweet paprika, for sprinkling
* 1 1/2 pounds chicken breast pieces, diced
* 3 tablespoons butter
* 2 ribs celery and greens from the heart, chopped
* 1 medium yellow onion, chopped
* 1 large carrot, peeled and diced
* Salt and pepper
* 2 teaspoons poultry seasoning
* 3 tablespoons all-purpose flour
* 1 cup shredded potatoes, ready to cook hash browns,
available in sacks on dairy aisle
* 1 pint half-and-half or cream
* 1 quart chicken stock, available in boxes on soup aisle
* 1/4 teaspoon grated nutmeg, a healthy grating
* 1 cup frozen green peas
Preheat oven according to package directions and arrange biscuits on cookie sheet. You will have 4 extra biscuits. Save them for ham and cheese or egg and cheese breakfast sandwiches the next morning. Sprinkle biscuits with a little paprika and bake for 10 to 12 minutes.
In a medium pot over medium to medium high heat, cook chicken in butter 2 minutes then add veggies and season with salt and pepper and poultry seasoning. Cook 5 minutes more, add flour cook another minute. Add potatoes, then whisk in half-and-half or cream and chicken stock. Add nutmeg. Bring soup to a boil by raising heat, then turn heat back to simmer and cook soup another 10 minutes. Adjust seasonings. Add peas. Stir in to warm them through a minute.
Serve mugs of soup with biscuits on top to cap the mug: chicken mug pies!
The Lady and Sons Chicken Pot Pie
* 4 sheets frozen puff pastry
* 1 egg, beaten
* 4 chicken breast halves, or 2 cups leftover cooked chicken
* Seasoned salt and pepper
* 2 tablespoons cooking oil
* 1/3 cup butter
* 2/3 cup all-purpose flour
* 1 quart heavy cream
* 1/4 cup chicken base
* 1 tablespoon minced garlic
* 1/2 small yellow onion, minced
* 1 cup frozen green peas, cooked
* 1 cup chopped cooked carrots
* Pinch fresh grated nutmeg, optional
Crust:
Directions
Preheat oven to 350 degrees F.
Cut each sheet of frozen puff pastry into 1-inch strips, 8 inches long. On a large cookie sheet, weave strips into a lattice large enough to cover each pot pie. Brush beaten egg onto each lattice square. Bake for 5 minutes, or until dough has risen and turned light golden brown. Set aside until ready to assemble pies. Leave oven on at 350 degrees F.
Filling:
Season chicken with seasoned salt and pepper. Heat oil in a large skillet over medium-high heat. Add chicken and saute until cooked through. Remove from heat and cut into chunks. Alternatively, you may use precooked chicken.
In a large saucepan, melt butter and then slowly add flour, stirring until consistency of peanut butter, but not brown like a roux. Slowly add cream and keep stirring. Add chicken base, garlic, and onion and stir until thickened. Add peas, carrots, nutmeg, if using, and cut up chicken. Remove from heat. Fill 4 individual oven-proof bowls with chicken mixture and then top each with a pre-cooked lattice square. Bake for 5 minutes or until bubbly. Any remaining pie filling may be frozen.
* 1 egg, beaten
* 4 chicken breast halves, or 2 cups leftover cooked chicken
* Seasoned salt and pepper
* 2 tablespoons cooking oil
* 1/3 cup butter
* 2/3 cup all-purpose flour
* 1 quart heavy cream
* 1/4 cup chicken base
* 1 tablespoon minced garlic
* 1/2 small yellow onion, minced
* 1 cup frozen green peas, cooked
* 1 cup chopped cooked carrots
* Pinch fresh grated nutmeg, optional
Crust:
Directions
Preheat oven to 350 degrees F.
Cut each sheet of frozen puff pastry into 1-inch strips, 8 inches long. On a large cookie sheet, weave strips into a lattice large enough to cover each pot pie. Brush beaten egg onto each lattice square. Bake for 5 minutes, or until dough has risen and turned light golden brown. Set aside until ready to assemble pies. Leave oven on at 350 degrees F.
Filling:
Season chicken with seasoned salt and pepper. Heat oil in a large skillet over medium-high heat. Add chicken and saute until cooked through. Remove from heat and cut into chunks. Alternatively, you may use precooked chicken.
In a large saucepan, melt butter and then slowly add flour, stirring until consistency of peanut butter, but not brown like a roux. Slowly add cream and keep stirring. Add chicken base, garlic, and onion and stir until thickened. Add peas, carrots, nutmeg, if using, and cut up chicken. Remove from heat. Fill 4 individual oven-proof bowls with chicken mixture and then top each with a pre-cooked lattice square. Bake for 5 minutes or until bubbly. Any remaining pie filling may be frozen.
Delicious Chicken Pot Pie
1¾ hours | 1 hour prep
SERVES 6 -8
* 1 cup potato, diced
* 1 cup chopped onion
* 1 cup celery, diced
* 1 cup chopped carrot
* 1/3 cup melted margarine
* 1/2 cup all-purpose flour
* 2 cups chicken broth
* 1 cup half-and-half
* 1 teaspoon salt
* 1/4 teaspoon pepper
* 4 cups chopped cooked chicken
* 2 pie crusts (either store bought or your own recipe)
1. Preheat oven to 400°F.
2. Saute onion, celery, carrots and potatoes in butter for 10 minutes.
3. Add flour to sauteed mixture, stirring well
Cook one minute stirring constantly.
4. Combine broth and half and half
5. Gradually stir into vegetable mixture
6. Cook over medium heat stirring constantly until thickened and bubbly
7. Stir in salt and pepper; add chicken and stir well
8. Pour into shallow 2 quart casserole dish and top with pie shells
9. Cut slits to allow steam to escape.
10. Bake for 40-50 minutes or until pastry is golden brown and filling
is bubbly and cooked through.
SERVES 6 -8
* 1 cup potato, diced
* 1 cup chopped onion
* 1 cup celery, diced
* 1 cup chopped carrot
* 1/3 cup melted margarine
* 1/2 cup all-purpose flour
* 2 cups chicken broth
* 1 cup half-and-half
* 1 teaspoon salt
* 1/4 teaspoon pepper
* 4 cups chopped cooked chicken
* 2 pie crusts (either store bought or your own recipe)
1. Preheat oven to 400°F.
2. Saute onion, celery, carrots and potatoes in butter for 10 minutes.
3. Add flour to sauteed mixture, stirring well
Cook one minute stirring constantly.
4. Combine broth and half and half
5. Gradually stir into vegetable mixture
6. Cook over medium heat stirring constantly until thickened and bubbly
7. Stir in salt and pepper; add chicken and stir well
8. Pour into shallow 2 quart casserole dish and top with pie shells
9. Cut slits to allow steam to escape.
10. Bake for 40-50 minutes or until pastry is golden brown and filling
is bubbly and cooked through.
Subscribe to:
Comments (Atom)