Category : Chicken

Enchiladas Suizas

Ingredients

Sauce:

  • 2 pounds tomatillos, husked
  • 1 jalapeno pepper, seeded
  • 1/2 cup crema Mexicana (or substitute sour cream if unavailable)
  • 3 garlic cloves
  • 1 cup fresh cilantro leaves
  • 1 tsp chicken bouillon granules
  • 1 tsp salt

Filling:

  • 2 1/2 cups chicken breast, cooked and shredded
  • 2 cups Monterey jack cheese, shredded and divided
  • 1/2 tsp cumin

Approximately 12 corn tortillas

Additional toppings, such as avocado, sour cream, fresh cilantro

Instructions

  1. Preheat oven to 375 degrees Fahrenheit and grease a 13×9 inch baking dish.
  2. Cover tomatillos and jalapeno pepper with water in a large saucepot. Bring to a boil then reduce to a simmer for 10-12 minutes until vegetables are slightly soft. Drain the water and set aside to cool slightly.
  3. In a blender, combine crema, garlic, cilantro, chicken bouillon, salt, and cooled vegetables. Puree until smooth.
  4. In a large bowl, combine chicken, 1 cup cheese, cumin, and 1/2 cup verde sauce.
  5. Spread 1 cup verde sauce in the bottom of the greased baking dish.
  6. Heat the tortillas:
    • Separate the tortillas into stacks of 6.
    • Wrap each stack of 6 in damp paper towels.
    • Microwave each stack on a plate for 1 minute.
  7. One at a time, add about 2 tbsp of filling to a tortilla and roll tightly. Then place seam-side-down in the baking dish. Place them side-by-side in a single layer.
  8. Pour remaining sauce evenly over the enchiladas then sprinkle with remaining 1 cup cheese.
  9. Bake uncovered 20-25 minutes.

Comments

Source: Taste of Home Enchiladas Suizas Recipe

2-21-2026 |

Thai Yellow Curry with Meat and Potatoes

Ingredients

  • 1 pound boneless skinnless chicken breasts, cubed
  • 1/3 cup yellow curry paste
  • 10 potatoes, cubed (or two cans of potatoes)
  • 14 oz can coconut cream (coconut milk works fine if you can’t find coconut cream)
  • Optional: 2 tsp fish sauce and 2 tbsp brown sugar

Instructions

  1. Saute chicken and curry paste for 3-5 minutes.
  2. Add potatoes and stir to coat.
  3. Add coconut cream (and fish sauce and brown sugar, if you’re including them).  Simmer for 20-30 minutes or until fully cooked.  Add water if too thick.

We always serve it with rice (jasmine or basmati) and toasted naan.

Comments

Original recipe also calls for half an onion, sliced and sauteed, as a first step.  But Hank & I hate onions, so we always skip that.  Sometimes we add julienned carrots instead.  We almost always make with canned potatoes, but (of course) the fresh potatoes taste better.

The homemade curry paste is time consuming, but once that is made, the curry itself is fast and easy!

The leftover curry thickens up nicely in the fridge and tastes EVEN BETTER than when it’s fresh.

Source: pinchofyum.com

8-14-2016 |

Smoky Chipotle Chicken Chili

Ingredients

  • 2 tablespoons olive oil
  • 1 red bell pepper, roughly chopped
  • 1 orange or yellow bell pepper, roughly chopped
  • 1 poblano pepper, roughly chopped
  • 1 yellow onion, roughly chopped
  • 1 red onion, roughly chopped
  • 3 cloves garlic
  • 2 tablespoons chili powder
  • 1 lb ground chicken
  • 2 chipotle chilies, finely chopped
  • 2 tablespoons adobo sauce
  • 1 1/2 cups crushed tomatoes
  • 1 cup chicken stock
  • 1 16 ounce can of black beans, drained and rinsed
  • 1/4 cup sour cream (optional)
  • Optional toppings: cheese, scallions, guacamole, sour cream, fritos, chives

Instructions

  1. In a large heavy bottom pot, add the olive oil over medium high heat.
  2. Add the red and orange bell pepper, poblano pepper and yellow and red onion and saute for 10-12 minutes until the vegetables start to cook down. Add the garlic and chili powder and saute for 1-2 more minutes.
  3. Next, add the ground chicken. Break it up into pieces with a wooden spoon and saute until golden brown. You don’t want any pink pieces of chicken left.
  4. Once the chicken is cooked, add chopped chipotle chili peppers, adobo sauce, crushed tomatoes and chicken stock. Stir to combine and reduce the heat to medium. Add the drained black beans and simmer for 1 hour until the chili thickens.
  5. Once the chili has thickened, you can reduce the heat to low and keep it on the stove until you are ready to serve. Optional: stir in 1/4 cup of sour cream to give it a little bit of a silky texture.
  6. Serve it with toppings of your choice and enjoy.
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Skillet-Toasted Penne with Chicken Sausage

Ingredients

  • 6 cups unsalted chicken stock (such as Swanson)
  • 2 tablespoons olive oil, divided
  • 8 ounces uncooked penne pasta
  • 1 cup sliced sweet onion
  • 13 ounces Italian chicken sausage, casings removed
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon minced Calabrian chiles or hot red chiles
  • 1/4 teaspoon kosher salt
  • 0.5 ounces grated Parmigiano-Reggiano cheese (about 2 tablespoons)
  • Oregano leaves (optional)

Instructions

  1. Bring stock to a simmer in a saucepan (do not boil). Keep warm over low heat.
  2. Heat a large skillet over medium heat. Add 1 tablespoon oil to pan; swirl to coat.
  3. Add pasta; cook 5 minutes or until toasted, stirring frequently. Remove pasta from pan.
  4. Add the remaining 1 tablespoon oil, onion, and sausage to pan; cook 4 minutes or until browned, stirring to crumble.
  5. Remove sausage mixture from pan. Reduce heat to medium-low. Return pasta to pan.
  6. Add stock, 1 cup at a time, stirring constantly until each portion of stock is nearly absorbed before adding the next (about 35 minutes total), stirring frequently. Stir in sausage mixture, juice, chiles, salt, and cheese. Garnish with oregano, if desired.
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Stove Top Easy Chicken Bake

Ingredients

  • 2 pkg Stove Top Stuffing Mix for Chicken
  • 1.5 lb chicken breasts, cut into bitesize pieces
  • 1 can (10.75 oz) condensed cream of chicken soup
  • 1 can (or a little less) chicken broth
  • 16 oz frozen mixed vegetables, thawed and drained

Instructions

  1. Preheat oven to 400.
  2. Prepare stuffing as directed.
  3. Mix remaining ingredients in 13×9 inch baking dish sprayed with cooking spray.
  4. Top with stuffing and bake 30 minutes or until chicken is done.
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Chicken & Biscuits

Ingredients

  • 1 can (10.75 oz) condensed cream of chicken soup
  • ¾ cup sour cream (divided)
  • 2 cups chopped chicken (cooked)
  • 1 pkg (16 oz) frozen mixed vegetables (thawed)
  • 1 cup mild cheddar cheese
  • 1 cup all-purpose baking mix
  • 3 tbsp milk

Instructions

  1. Preheat oven to 375.
  2. Combine soup, ½ cup sour cream in 8 inch square baking dish.
  3. Stir in chicken, vegetables, and cheese.
  4. Mix baking mix, rest of sour cream, and milk just until mixture forms soft dough.
  5. Spoon into 6 mounds over chicken mixture.
  6. Bake 35 min or until biscuits are golden brown and chicken is hot and bubbly.
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