White Enchiladas

This recipe comes from my mom’s kitchen.  It is a quick and painless meal.  The hardest part is deciding how cheesy do you want your enchiladas!  And mom, thanks for saving us time in the kitchen!
-AF

White Enchiladas

1 lb. chicken breasts, skinless and boneless

16 oz. sour cream

1 can cream of chicken soup

1 can diced green chilies

8 large flour tortillas

8 oz cheddar cheese (or more if you like it cheesy)

Boil chicken until cooked. Shred chicken.  In bowl combine green chilies, cream of chicken, and sour cream.  Spoon cream mixture on tortilla, spread a small handful of chicken on top, then add a handful of cheese.  Place stuffed tortilla, seam down,  in a greased 8 1/2 X 11” pan.  Continue with the rest of tortillas.  Spoon the rest of the cream mixture over the top of the enchiladas.  Sprinkle with extra cheese on top.

Cook for 30 minutes in a 350 degree oven.

Great leftovers, perfect meal to bring to a friend, and you can make ahead and freeze.

If you want, start with cream mixture then add cheese and onions.

Thai Chicken Strudel

This strudel is a hit for brunches, lunches, and dinners.  The twist is in the Thai peanut sauce.  Do not let the phyllo dough intimidate you.  It is easy to work with, you just have to think ahead.  I always put my phyllo dough in the refrigerator the night before.  The trick is to keep your dough damp while using it.  Just lay it out and keep a clean, damp clothing covering it as you work.  Show that phyllo dough who is boss!
-AF

Chicken Thai Strudel

2 chicken boneless, skinless chicken breast

3/4 cup bottled Thai peanut sauce (on the Asian aisle)

2 green onions, chopped

2 carrots, grated

1 cup shredded Monterey Jack cheese

2 T chopped cilantro

10 sheets of phyllo dough (freezer section)

1 stick butter, melted

Boil chicken breasts in water.  To add flavor throw in celery and onions or boil in chicken broth.  In a bowl, shred chicken and mix with peanut sauce, carrots, onions, cheese, and cilantro.  Butter the baking sheet and lay out 1 slice of phyllo, brush with butter.  Repeat until all 10 sheets are used.  Sprinkle the chicken mixture along the long side of the dough.  Roll up, brush with butter, and bake seam side down at 375 degrees for 20 to 30 minutes until golden brown.  Once out of the oven let the strudel sit for 5 minutes.  Then slice into 1 inch slices.

The chicken mixture can be made ahead of time and refrigerated until you are ready to make the strudel.

Chicken Noodle Soup

A classic Chicken Noodle Soup has healing powers (at least we think so).  Full of yummy chicken and big noodles, it is sure to warm you up and fill your tummy.

Keep Stirring!- Amanda

Look at all those noodles!

Chicken Noodle Soup 

1 lb. boneless, skinless chicken, cut into cubes

5 celery stalks, chopped

1/2 white onion, chopped

2 garlic cloves, minced

4 T butter, divided

2- 32 oz. chicken broth (99% fat free)

2 bay leaves

salt and pepper to taste

8 oz wide egg noodles

Brown chicken in skillet, add pepper* for taste.  In a large soup pan, sauté onions, celery, and garlic in 2 T of butter until tender.  Add chicken broth, bay leaves, and remaining butter.  Bring to a boil and let simmer for at least 15 minutes.  Then bring to boil again.  Once the soup is boiling, add the noodles.  Stir occasionally until noodles are cooked (about 7 minutes).  Remove bay leaves before serving.  We usually garnish our soup with oyster soup crackers.  Great as leftovers too.

*I season with Fiesta Brand fajita seasoning- straight from Texas.  A great cook and friend, Tita, taught me to use this seasoning to spice up chicken and beef.  Thanks, Tita!

Chicken and Rice Casserole

Chicken and Rice recipes have been around kitchens for years.  This is a tasty spin on a good winter classic.  Enjoy and you can thank me later for the spare time you had whipping up this dish!

Chicken and Rice Casserole

 1 box Uncle Ben’s Long Grain and Wild Rice (use the original with all 23 herbs, trust me!)

4 chicken breasts, cooked and chopped

1 can cream of celery soup

1/2 c mayo

1/4 c sour cream

1 can slice water chestnuts

1 small jar of pimentos

1 small onion, chopped

1/4 t salt

1/4 t pepper

Cook the rice according to the directions on box.  Then spray 9 x 13 inch dish with cooking spray.  When rice is cooked, mix the rest of the ingredients in greased dish.  Bake at 350 degrees for 30 minutes.  Could it be any easier!

Chili Blanco, Baby!

Trying to stay warm and create a little magic in the kitchen.  I had to share my Chili Blanco recipe.  This crockpot recipe entered my life a few years ago and instantly had me jiving in the kitchen.  I have added a few spices to give it a little punch.  It’s easy and delicious.  It gives you plenty of time to stir up a yummy dessert (recipe to follow soon).  Stay warm and keep stirring!

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Chili Blanco

4 boneless, skinless chicken breasts, cut in small pieces

3 cloves chopped garlic

1 large onion, chopped

1 t dried oregano

1/2 t crushed red pepper

1/4 t cayenne pepper

1 t cumin

1 (14 oz) can chicken broth

1 (16 oz) can white beans, drained and rinsed

1 (16 oz) can cannellini beans, drained and rinsed

1 (4.5 oz) can chopped green chilies

1 (16 oz) white corn, drained

3 T fresh lime juice

2 T fresh cilantro, chopped

salt and pepper to taste

Lightly brown chicken in skillet with 1 clove garlic and 1/2 cup chopped onion.  Once browned, place all ingredients into crockpot.  Now add spices- add cumin, oregano, cayenne, red pepper, green chilies, 2 cloves garlic, and chicken broth.  Cook on low for 5 hours.  Stir in all beans, corn, lime juice and cilantro.  Cook another hour.  Sample taste add salt and pepper as desired.

Serve Chili Blanco with flour tortillas, white corn tortillas and/or tortilla chips.  Have fun with garnishing- add monterey jack cheese or pepper jack cheese.  I cut up limes to give an extra squeeze.

Great leftovers!

Spicy Chicken Tortilla Soup

It’s that time of year that I want to make soup.  My Spicy Chicken Tortilla Soup is my go-to.  Don’t let the spice list intimidate you.  It’s super easy and will become your favorite soon.  Hey, if you want to spice it up, add a can of Rotel.  I dare you!

Spicy Chicken Tortilla Soup

1 medium onion, chopped

2 cloves garlic, minced

2 T vegetable oil

1 (4 oz) can green chilies, chopped

1 (15 oz) can Italian-style stewed tomatoes, chopped, reserving juice

4 cups chicken broth

1 t lemon pepper

2 t Worcestershire sauce

1 t chili powder

1 t ground cumin

1/2 t hot sauce (I use Tabasco)

4 T flour

1/2 cup water

1 lb. boneless, skinless chicken breast, cut into small cubes

1/3 cup sour cream

salt and pepper to taste

tortilla chips

shredded cheddar cheese

In a large saucepan or soup pot, cook the onion and garlic in oil over moderately low heat for 5 minutes or until the onion is softened.  Add the chilies, tomatoes with their juice, broth, lemon pepper, Worcestershire, spices, and hot sauce.  Then simmer the mixture for 20 minutes.

In a small bowl,combine the flour and water.  Whisk the flour mixture into the soup. Be careful to make sure the flour mixture is dissolved.  Bring the soup back to a boil and simmer for 5 minutes.  Add the chicken and simmer for 5 minutes or until the chicken is cooked through.  Stir in sour cream.  Salt and pepper to taste.

I garnish our individual soups with sour cream, shredded cheese, and tortilla chips. This soup is good as leftovers the next day.  It will be hotter the second day.

Sante Fe Chicken

It does not get much easier!  Sante Fe Chicken is a little dish I have been making for years.  It is requested by family and friends.  If they only knew how easy it was.  I’m letting the secret out.

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Sante Fe Chicken

2 T oil
4 chicken breast, boneless, cut in small cubes
1 t paprika
1 t salt
1/4 t pepper
2 garlic cloves, finely minced
1 bell pepper, chopped
1 white onion, chopped (or red)
1 can Rotel
1 cup water
1 1/2 cup instant rice
1 cup shredded cheddar cheese

Heat oil in electric skillet or large skillet.

Sprinkle chicken with paprika, salt, & pepper.

Cook chicken in oil for approximately 4-7 minutes, stirring occasionally.

Add bell pepper, onion, & garlic.  Cook an additional 2-3 minutes.

Add Rotel and water.  Bring to a boil.

Stir in rice.

Sprinkle with cheese.

Turn off heat and cover tightly with lid.

Let stand for 5 minutes.

Serve with chips, salsa, sour cream, and chips.