Creamy Green Chile Chicken Enchiladas

I have been looking for a good chicken enchilada recipe that didn't use cream of chicken soup and I think I have found a great one! Chris really enjoyed it and thought that I had used lots of cream of chicken soup because it was so creamy. This recipe comes from my favorite recipe website. www.melskitchencafe.com

Almost (not quite) everything I try from her postings always turns out great! I use at least 1 or 2 recipes from this website every week.

Creamy Green Chile Chicken Enchiladas

*Serves 4-6

Filling:
3 cups cooked, chopped chicken
2 (4 oz.) cans of green chiles, lightly drained
1 package (8 oz.) cream cheese, cubed
1 can white or black beans, rinsed and drained (you can really use any type of bean you prefer here)

Sauce:
2 tablespoons butter
1/2 cup chopped onion (about 1/2 medium onion)
2 tablespoons flour
1/3 cup chicken broth
¼ cup milk
¼ teaspoon salt
¼ teaspoon pepper
1 can (7 ounce) green chile enchilada sauce
½ cup sour cream

8 ounces (about 2 cups) Monterey jack cheese, shredded
8 medium (soft taco size) flour tortillas
Handful of chopped fresh cilantro

Preheat oven to 375 degrees.

In a medium bowl, combine the softened cream cheese and green chiles. Mix well. Add the chicken and black beans. Mix to combine. Set aside.

In a large nonstick skillet, melt the butter over medium heat. Add the onion and cook, stirring occasionally, until the onion softens and starts to turn translucent, about 3-4 minutes. Sprinkle the flour over the onions and stir well. Cook for 1 minute, stirring. Slowly whisk in the chicken broth and milk. As you whisk and the mixture cooks, the flour will get less lumpy around the onions and the mixture will become smooth. Cook over medium heat until the mixture is bubbling and has thickened, about 4-5 minutes. Add salt and pepper. Remove the skillet from the heat and stir in the enchilada sauce and sour cream.

Lightly grease a 9X13-inch baking dish. Spread about 1/4 cup of the sauce on the bottom of the dish. Fill each tortilla with about ½ cup of the chicken/cream cheese filling. Top with a small handful of shredded cheese, a couple tablespoonfuls for each enchilada. Save at least 1/2 cup cheese for the top of the enchiladas. Roll the tortillas up and place seam side down in the prepared baking dish. Continue filling enchiladas until the dish is full (I can easily fit 8 enchiladas in one pan).

Pour the white sauce over the top of the enchiladas. Top with remaining cheese. Bake for 20-30 minutes until the enchiladas are bubbling, hot and lightly browned. Sprinkle fresh cilantro over the top and serve.

Recipe Source: My Kitchen Cafe (melskitchencafe.com)

Chicken Enchiladas

I posted my enchilada recipe in 2008, but you can click here and go right to it. I always make extra and freeze them.

One thing I did differently this time is that I took the chicken and marinated it in olive oil, lime juice, kosher salt, seasoned pepper, garlic, and cumin for an hour. Then I browned the chicken in a skillet, diced it on a cutting board, sauteed diced onions in the same pan I cooked the chicken in, and then added the rest of the ingredients. It was pretty yum-o-riffic and I think I'll do chicken that way more often and just slice it on top of a salad or something.

Spinach Chicken Lasagna

I made this recipe up about three years ago when I had to bring dinner to two different families and feed mine in one night. It was really easy! This recipe freezes beautifully in an 8X8 pan covered with foil. I love using the cheese ravioli instead of lasagna noodles. You can also tweak it to make more of a "lasagna" taste and use meat ravioli and ground beef instead of chicken. Another way I like to tweak this recipe is to add in a layer of ricotta (or you can put cottage cheese in a food processor and it works, too) mixed with garlic and oregano. YUM!!!!

2 lbs chicken, diced, and then sauteed in olive oil with garlic and onion and oregano

1 bag fresh spinach, rinsed and dried (you can also use frozen spinach, just thaw first)

2 cups shredded mozzarella cheese

1 bag frozen cheese ravioli

1 jar of your favorite alfredo sauce (you can also use marinara if you desire)

Assembly:

Place 1/4 cup sauce in the bottom of the dish and spread around so it covers the pan.

Layer 1/2 ravioli, 1/2 chicken, 1/2 spinach, and 1/2 cheese.

Cover with sauce.

Layer the rest of the ravioli, chicken, and spinach.

Use the rest of the sauce

Sprinkle the remaining cheese on top.

To freeze:

Cover with plastic wrap, then aluminum foil.

To serve:

Thaw in fridge for 24 hours, then bake at 350 F for 25-30 minutes or until done.

Swiss Chicken

(from Remedies for the "I Don’t Cook" Syndrome)

8 boneless, skinless chicken breasts
6 oz Swiss cheese, shredded
1 pint sour cream
2 cans cream of mushroom soup
1 box stuffing mix
1/3 c butter

Place the breasts in a 9x13 pan (I added a cup of green beans.)and sprinkle with salt and pepper and the cheese. Mix the sour cream and soup and spread over the top. Melt the butter and mix with the stuffing, then sprinkle on top. Bake, covered, at 325 for 90 minutes.

Microwave Apricot Chicken

This is super simple and yummy, and since summer is here I make this so our house doesn't get all hot. Along with making rice with my microwave rice cooker. I love technology.

½ cup apricot preserves
2 tbs. soy sauce
2-4 tbs. chicken broth
1 tbs. vegetable oil
1 tsp. cornstarch
1 tsp. minced garlic
¼ tsp. ground ginger
1 large or 2 small boneless skinless chicken breasts, cut into strips
½ green pepper, chopped
½ cup salted cashew nuts, if you want (or you could use peanuts)
Hot cooked rice


In a shallow microwave-safe dish (preferably with a lid), combine the first seven ingredients. Cut chicken in thin strips, with kitchen shears or knife, into bowl. Cover
and microwave on high for 3 minutes, stirring once.
Add green pepper and cashews. Cover and microwave on high for 4 minutes or until chicken juices run clear, stirring once. Let stand for 3 minutes. Serve with rice.
***I like to double this for leftovers, by adding a little more chicken and doubling the sauce. If you double it, just add more cooking time.

Chicken Cheesesteaks with Peppers

From Everyday Food October 2008
Serves 2

1/2 lb. chicken cutlets, or leftover rotisserie chicken sliced
2 T. vegetable oil
coarse salt & ground pepper
1/2 red and 1/2 yellow bell pepper, thinly sliced
1/2 red onion, thinly sliced
2 garlic cloves, minced
3 slices provolone cheese, cut into strips
2 soft hoagie rolls, split lengthwise
mayonnaise or miracle whip

1. If not using rotisserie chicken, heat broiler with rack set 4 inches from heat. On a rimmed baking sheet lined with aluminum foil, toss chicken with 1 tablespoon oil; season with salt and pepper. Broil, without turning, until chicken is opaque throughout, 5-7 minutes. Transfer to a cutting board (save baking sheet); let cool and thinly slice. Set chicken aside.

2. On a baking sheet, toss together peppers, onion, garlic and remaining oil. Broil, tossing occasionally, until crisp-tender and slightly charred, 8-10 minutes; season with salt and pepper. Add chicken to broiled vegetables; toss, and spread in a single layer.

3. Top chicken and vegetables with cheese; broil until cheese is bubbling, only about 30 seconds to 1 minutes. Scoop out most of the middle of the rolls; discard. Spread rolls with mayonnaise (or miracle whip if you are a person who likes things to taste better!) Fill with chicken and vegetables. Serve immediately.

Crockpot Brown Sugar Chicken

6 boneless skinless chicken breast halves
1 c. brown sugar
1/4 c. lemon-lime soda
2/3 c. white vinegar
3 cloves smashed & chopped garlic
2 T. soy sauce
1 t. ground black pepper

Put chicken in crockpot. Cover with brown sugar, pepper, chopped garlic & soy sauce. Add the vinegar and pour in the soda. It will bubble.

Cover and cook on low for 6-9 hours or on high for 4-5 hours. The chicken is done when it is cooked through and falls apart. The longer you cook it, the more tender it will be.

Serve over a bowl of white rice with a a huge ladle full of the broth poured over.

Cabbage Salad

2 cups cooked chichen, cubed

1 lg. cabbage shredded

1-2 pkgs crushed Ramon noodles

4 green onions

4 tbsp sunflower seeds

4 tbsp almond slices

Dressing

3 tbsp vinegar

1/2 cup salad oil

1/2 tsp pepper

1/2 tsp Accent

2 tbsp sugar

Mix together and chill. Wait until serving to add Ramon noodles.

Chicken & Cheese Flautas

1 c. Mont Jack cheese, shredded
3/4 c. shredded cooked chicken
1 T. cumin, to taste
6 tortillas, heated
1/3 c. salsa
4 t. oil

1. Combine cheese, chicken and cumin.
2. Place 1/4 c. mix on tortilla topped with salsa and roll up tight. Brush with oil.
3. Cook over medium heat 4-6 minutes, turning to brown evenly.
4. Serve with guacamole and sour cream and salsa for dipping.
6 flautas, 3 servings, 410 calories each

Rigatoni "D"

This is a delicious pasta dish from a restaurant called Maggiano's in Atlanta. My sister made it for a me a few weeks ago and I am now a huge fan. My only advice is cook it according to directions, but then take it off the heat and wait for it to cool down and thicken a little bit. I am also giving you the trimmed down recipe, enough for 4 people. (Or 2 at dinner and 2 for lunch!)

RIGATONI "D"
2 T. olive oil
1/2 package button mushrooms
1/2 onion, chopped
1 t. garlic, minced
salt and pepper
1/2 lb. chicken breast, cut into 1" pieces
1/2 c. chicken stock
1/4 c. Marsala wine
1/8 c. White wine
1 1/2 c. heavy cream
1/2 lb. rigatoni pastas
1/2 T. fresh basil, chopped
1 T. parmesan cheese, grated
2 T. garlic butter

1. Heat oil.
2. Saute mushrooms, onion and garlic. Brown lightly.
3. Season with lots of salt and pepper.
4. Add chicken.
5. Add chicken stock and both wines. Cook until reduced by half.
6. Add cream and bring to a boil.
7. Turn down heat and simmer to skim away any impurities.
8. Cook rigatoni al dente.
9. Add drained rigatoni to chicken mixture in pan and finish with adding basil, parmesan cheese, garlic butter and salt & pepper.
10. Place heaping amount in pasta bowl and garnish with parmesan cheese and chopped parsley.

Crockpot Chicken & Rice

1 block cream cheese
1 can cream of chicken soup
1/3 cup milk
1 pkg dried Italian dressing
3-4 chicken breasts

Combine all ingredients in crockpot and cook on low for 6-7 hours
Can use over rice or noodles, but I prefer it over rice.
Cook rice separately

Lime Chicken Soft Tacos

These tacos taste so fresh and limey! It is a nice change to the usual crunchy beef tacos I make!

1 1/2 lbs. skinless, boneless chicken breast meat-cubed
1/8 cup red wine vinegar
1 lime, juiced
1 teaspoon white sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 green onions, chopped
2 cloves garlic, minced
1 t. dried oregano
10 (6") flour tortillas
1 tomato, diced
1/4 cup shredded lettuce
1/4 cup shredded monterey jack cheese
1/4 cup salsa
1/4 cup sour cream

1. Saute chicken in a medium saucepan over medium-high heat for about until almost cooked. Add vinegar, lime juice, sugar, salt, pepper, green onions, garlic and oregano. Simmer for a couple more minutes until most of the sauce has been absorbed.
2. Heat a non-stick skillet over medium heat and warm each side of tortillas. (Or just warm them up for about 45 seconds in the microwave.) Serve lime chicken mixture in warm tortillas topped with tomatoes, lettuce, cheese, salsa and sour cream.

Chicken Scampi

1/2 C butter
1/4 C olive oil
1/4 C finely chopped green onions
1 T minced garlic
juice of one lemon
2 chicken breasts boned
1 t salt
1/2 t pepper
1/4 C fresh parsley, minced
1 tomato, chopped

In skillet, hear together butter & olive oil & saute' green onions & garlic. Add lemon juice, chicken, salt, pepper, parsley. Continue cooking, stirring constantly for 5-8 minutes or until chicken's done. Add tomatoes & heat through. Serve over noodle of your choice, I like spaghetti noodles with this, but whatever you want. Just a hint, the lemon juice is the key ingredient, I just keep adding until it tastes super yummy.

Curried Chicken Noodle Soup

Ok, I'm finally getting around to posting this!

dried Asian noodles (in the Asian section at winco, or use plain old ramen!)
vegetable oil
chicken breast fillets, cut into small cubes
1 onion, sliced
1 T. finely chopped fresh ginger
2 T. curry powder
3 C. chicken stock
2 cans coconut milk
fresh basil
baby bok choy (you can also use spinach)

This is supposed to be made in a wok, which is really deep. You could also use a frying pan for sauteing, and then dump everything into a stock pot if you don't have a pan big enough. Also, this is the full recipe. It makes a TON, so I would halve it.

Heat a couple tablespoons of the oil in your pan, add the onion, and cook over low for 4-6 minutes, or until it gets soft but not brown. Add the ginger and curry powder and cook for a couple more minutes. Pour in some of the stock to loosen everything up, then transfer it to your stock pot if necessary and add the rest of the stock. Bring to a boil, then add the chicken and simmer for about 10 minutes to poach it (much easier than cooking the chicken separately). Add the coconut milk and simmer for about another 8 minutes. Add the noodles a few minutes later. Stir in the spinach/bok choy and cook for three minutes, then stir in the basil just before serving.

And that's it! The origional directions have us cooking the chicken and noodles separately, but that's just silly since it can all be done in one (or two) pans!

White Chicken Chili II

This is so yummy when it's chilly outside!

3- 15oz cans of Great Northern Beans -White -Drained
2 ½ c chopped cooked chicken
1 cup chopped onion
1 cup chopped red pepper
1 jalapeño peppers stemmed and chopped
2 cloves garlic minced
2 tsp cumin
1/2 tsp salt
½ tsp oregano
2 cans chicken broth

Simmer together for a few hours.
An hour before serving mix 2 tablespoons corn starch and water & mix into soup & stir in ½c sour cream, it will ball up and then it will simmer out. This is a single batch.

Asian Chicken Noodle Soup

2 big chicken breasts (or thighs)
2-4 garlic cloves, chopped
1 2-inch piece of fresh ginger, chopped or grated
2 carrots, chopped or shredded
2 celery ribs, chopped
2 t cumin
4 green onions, cut into matchsticks
6 cups chicken broth (I use base and water)
½ pound thin spaghetti
2 cups fresh bean sprouts (optional)
Fresh snipped parsley (optional)

I make this in the crock pot. Put everything but the spaghetti and bean sprouts in together for several hours, then break up the chicken, and add the last ingredients for about 15-20 minutes. Salt and pepper to taste and garnish with parsley. However, you could make this on the stove if you chopped and browned the chicken, then simmered it all for about 20 minutes.
This is adapted from a Rachael Ray recipe.

Lemon Chicken

Sorry, I'm tried not to monopolize the recipe blog, but I just have so many to share that I think you all will love. This chicken is excellent with paired with the nutty wild rice recipe. It has such a fresh zesty tangy flavor, it gets those taste buds going! I make this recipe for just Paul and I and just use a 1/3 of what the recipe calls for.

6 boneless, skinless chicken breasts
1/2 t. salt
1/2 c. flour
lemon pepper, to taste
1/2 c. butter
2 T. fresh lemon juice

Pound chicken to 1/4" thick. (Can use soup can if you don't have the meat mallet tenderizer.) Combine salt and flour; dredge chicken in mixture. Sprinkle a lot of lemon pepper on each side of each chicken breast. Melt butter in a large skillet over medium-low heat and saute chicken for about 5 minutes per side, or until golden brown. Add lemon juice to skillet and increase heat to make a glaze. Serve chicken and lemon butter over rice or mashed potatoes.

Crockpot Coconut Curry Chicken

This was absolutely delicious! This only tastes better as the left-overs continue. I highly recommend each of you try this, you'll find your new favorite flavor... that is if you like curry!

4 medium potatoes, peeled and chopped
1 medium sweet yellow onion, sliced
8 oz baby carrots
1 tsp minced garlic (2 cloves)
6 boneless, skinless chicken breast halves

Curry Sauce
1 can (14 oz) coconut milk
1 c chicken broth, homemade is best
1 T curry powder (or more/less to taste)
1 tsp hot pepper sauce
1/2 tsp.+ coarse salt
1/4 tsp black pepper

For serving:
Hot cooked sticky jasmine rice
Toasted flaked coconut

Spray the inside of the crock-pot with non-stick cooking spray. Place the prepared potatoes, onion, and baby carrots in the bottom of the slow cooker. Scatter the minced garlic over the carrots. The slow cooker is about half-full at this point.

Brown the chicken: Heat 1 T vegetable oil in large skillet over medium-high heat. Sauté the chicken breasts in two batches until nicely browned, about 3 to 5 minutes on each side. Transfer chicken breasts to a plate to drain.

Make the sauce: In a medium size bowl, whisk together the coconut milk, chicken broth, curry powder, and hot pepper sauce until smooth. Whisk in the salt and pepper.

Assemble the ingredients:
Place half the chicken breasts on top of the vegetables. Cover with half the sauce. Place remaining chicken and sauce in the slow cooker. Place the lid on the slow cooker. Cook covered on HIGH for one hour.

Turn heat to LOW and cook for another 4 to 4.5 hours. Do not remove the lid. Do not stir the ingredients while they cook.

Serve with hot, cooked rice. If desired, sprinkle with optional toasted coconut.

Chicken & Dumplings

I finally attempted it. Last week I made my own chicken broth. I was really sick and there wasn't anything else that sounded good to eat. It turned out delicious! Last night, I turned it into chicken & dumplings. I used to love to eat these when I was smaller and they were just as good as I remembered them to be.

Chicken Broth:

1 Rotisserie-style Chicken, torn up
3 celery ribs without leaves, cut into chunks
3 medium carrots, cut into chunks
2 medium onions, quartered
2 bay leaves
1/2 t. dried rosemary, crushed
1/2 t. dried thyme
8 whole peppercorns
2 quarts cold water

(I didn't have rosemary or thyme or whole peppercorns on hand, so I just used oregano, ground black pepper, and a tiny bit of basil, also added salt.)

1. Place all ingredients in to soup kettle. It is best to cut vegetables into large chunks, as smaller chunks will lose their flavor faster. When it appears as if stock will boil; reduce heat to low immediately or the fat will never rise to the top to skim off. Skim foam. Cover and simmer for 2 hours. Set chicken aside until cool enough to handle. Remove meat from bones. Discard bones; save meat for another use. Strain broth, discarding vegetables and seasonings. (I always wondered why you had to throw the vegetables away, it's because they are tasteless after cooking for 2 hours.) Squeeze all the juice out of the veggies first though through a small strainer.) Refrigerate for 8 hours or overnight. Skim fat from surface.

** I liked using the Rotisserie-style chicken because all the flavor roasted into that, went straight into the broth. If you don't use this chicken, I would add a small cube of chicken bouillon to the broth, for that kick of flavor.



Chicken & Dumplings:

2-5 chicken breasts, cut into chunks
4 c. chicken stock, recipe above
2 onions, chopped
3 stalks celery, chopped
2 medium carrots, chopped
3 t. salt
1 egg
1/4 c. milk
1 1/2 c. all-purpose flour
1 1/2 t. baking powder
2 T. butter
2 T. chopped, fresh parsley (optional)
1/2 t. ground black pepper

1. In a large pot, place chicken pieces and add the chicken stock, onion, celery, carrots and 2 t. of salt. Put heat on medium low and simmer, partially covered, 15-20 minutes or until chicken is tender.
2. To prepare dumplings: In a large mixing bowl, beat together the egg and milk. Add the flour, remaining salt, pepper and baking powder and mix all together. Cut the cold butter into the flour mixture until the mixture is crumbly. Add 1 T. of chopped parsley and mix. In 6 large spoonfuls, drop dumpling mixture onto the top of the simmering chicken. Cover the pot and let all simmer for 10 more minutes.
3. To make gravy: Remove 2 c. of liquid in pot and place in small pot. Add 1/2 c. cold water to 1/4 c. flour. Stir well until blended. Then add flour mixture to liquid in pot and bring to a boil. It is ready when thick and bubbly and cook 1 minute more. Dish up chicken and dumplings and pour gravy on top. Sprinkle fresh parsley on top.

Creamy Chicken Bread

This is one of Chris' favorite meals, so I thought that I would share it since I couldn't think of one of my own. I know some of you have it because I shared it once at one of our get togethers when I lived in Moscow.

1 frozen bread loaf, thawed.
2 chicken breasts, cooked
6-8 slices of bacon
6 slices Provolone Cheese
Mozarella Cheese
Ranch dressing
Parmesan Cheese

Boil chicken breasts until done. Cook bacon in pan until done. Cut up chicken and bacon and put into a bowl. Add as much Ranch Dressing as you like. The creamier the better. Roll the bread dough out into a rectangle shape. Cut stips on the side of bread, but do not cut through the center of the dough. Place the provolone cheese in the center of the bread. Put chicken, bacon & ranch mixture on top of the cheese. Sprinkle with mozarella cheese. With the strips you cut on the side of the bread, braid the strips over the mixture. When done braiding sprinkle bread top with parmesan cheese. Cook in over at 350 for 20-25 minutes!