Salad w/ Chicken,Asparagus & Potato

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I get tired of the same old salads. We have a great garden full of fresh salad fixins – lettuce, spinach, herbs, tomatoes, etc. (thank you husband), but I don’t just want lettuce/carrots/tomatoes/cucumbers over and over – that shiz gets OLD. I go to restaurants and always see yummy salad combinations, so I tried to think of ways to make a healthy salad with some new ingredients. Pretty easy process here and quite yummy. Enjoy!

Ingredients:

  • Lettuce mix of your preference
  • 1.5 cup small potatoes – cut into halves. You can use red potatoes and just cut them into quarters
  • One medium sized chicken breast
  • 1 tsp sage
  • 1 tsp rosemary
  • 1 tsp garlic powder
  • Approx 10 stalks of asparagus – ends removed and chopped into 2 inch pieces
  • 1/2 cup shredded mozzarella or parmesan cheese – your choice!
  • 3 tablespoons EVOO
  • salt
  • pepper
  • 1/2 cup Lemon Rosemary Salad Dressing

Directions

  1. Place chicken in tupperware container, lid off.
  2. Sprinkle chicken breast w/ salt and pepper. Add in 1 tbsp EVOO and rosemary, sage and garlic powder. Put lid on and shake well to coat chicken. Let marinate at least 1 hour.
  3. Before beginning rest of process, remove chicken from fridge and let warm up a bit, will cook faster if not ice cold from fridge
  4. Heat oven to 400 degrees
  5. Turn on grill (for chicken)
  6. In  bowl mix 1 tbsp EVOO and chopped asparagus, Add a small pinch of salt and pepper. Lay onto foil lined baking sheet.
  7. Repeat step 3, but this time do this with the potatoes and put on separate foil lined baking sheet.
  8. Put asparagus and potato trays into oven for 10 minutes.
  9. Cook your chicken on the grill. You can cook in a pan on stove top, but I prefer the grill. Usually takes about 10 min (5 min each side) on a hot grill.
  10. When oven timer goes off, test asparagus with fork. Should be easy to pierce with fork but not mushy at all. Usually asparagus are good at 10 minutes but continue to cook to your liking. I usually test one out to see how I like the texture. Snack! If asparagus done – pull from oven. Set aside.
  11. Turn potatoes and place back in oven for 5 more minutes. At end of 5 min test potatoes, should be soft, if not put in for 3 more minutes at a time to ensure you don’t over cook them. When potatoes are done, pull from oven. Set aside.
  12. To assemble salad, use large mixing bowl (can use same one used to toss veggies in olive oil).
  13. Place lettuce mix in bowl, add asparagus, add potatoes. Add 1/4 cup dressing and toss to coat. Add more dressing as you wish.
  14. Place salad mix into bowls for serving
  15. Slice chicken and place chicken on top of lettuce.
  16. Sprinkle with cheese.
  17. Serve!
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Lettuce and herbs from my garden

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chicken marinating

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asparagus and potatoes roasting in oven

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mixing all salad ingredients (step 13)

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salads topped with chicken and cheese!

 

Southwest Pizza

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Sometimes I want pizza, but I want to also cook and not feel as bad for ordering delivery. I used to work at a pizza restaurant in high school, so making my own pizza not only brings back memories, but its fun and cheaper! Now, I aint gonna lie – this is definitely more work than hitting up papajohns.com, but it tastes SO. MUCH.BETTER. Don’t fret, I didn’t make it all from scratch – there are some ‘pre-made’ items in the ingredients list that help shorten the process. My kiddo is too little to help right now, but I think making pizza at home will be/would be a fun activity as well. So here we go…

Ingredients:

  • Boboli pizza crust – original
  • Jar of pizza sauce – whatever you prefer, I went w/ a local brand
  • 1 medium chicken breast
  • 4 – 5 slices of bacon
  • 1/2 cup chopped red pepper
  • 1 cup canned corn
  • 2 cups shredded mozz cheese
  • 1 cup shredded cheddar cheese
  • 1/4 cup chopped basil
  • 2 tbsp EVOO
  • 1/2 cup water
  • 2 tbsp balsamic vinegar
  • salt
  • pepper

Directions:

  1. Preheat oven to 450 degrees
  2. Cook bacon in oven to desired temperature/crispiness. I usually place on a foil-lined pan and turn it about every 3-4 minutes to ensure it doesn’t burn too much on one side. Usually takes 10 min or so for 4 slices at 450 degrees. Take out of oven and place on plate lined /w paper towels.
  3. Pat chicken breast dry and sprinkle lightly w/ salt and pepper
  4. Heat EVOO and balsamic over medium heat – add chicken breast to pan. Cover.
  5. Flip chicken at about 4 minutes. The vinegar will want to burn off and stick to the pan, add in water about 2 tbsp at a time to ensure there is always liquid in the bottom of the pan. Cover again.
  6. Let chicken cook another 4-5 minutes, adding water to ensure the vinegar doesn’t burn or stick. Cover again.
  7. Once chicken is cooked through, pull from pan onto cutting board and let rest for 5 min.
  8. Slice chicken thinly.
  9. Chop bacon into small pieces
  10. To assemble pizza, start with the crust on a pizza pan
  11. Spread pizza sauce to within 3/4 inch of the edge
  12. Sprinkle with 1 cup mozzarella cheese
  13. Layer chicken onto the mozzarella cheese
  14. Sprinkle red peppers over the pizza next
  15. Next layer on corn, and bacon
  16. Lastly cover with remaining cup mozzarella cheese and cheddar cheese (can use less as you finalize the pizza)
  17. Put into oven and back for approx 12-14 minutes. Checking to ensure crust is a golden brown.
  18. Pull from oven and sprinkle with chopped basil
  19. Serve!

 

Made-to-order Chicken Pot Pie

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I love chicken pot pie. LOVE. This dish is so comforting. Creamy herbaceous gravy with chicken, peas, carrots, celery, onion…and BISCUITS. I approach chicken pot pie a bit differently – thanks to inspiration from my mother-in-law (insert my shout-out to Martha).

I personally love to have leftovers after most meals. Many dishes are actually better the next day, I love having meals to take to work for lunch, its very convenient – and cheaper than eating out. The problem w/ regular chicken pot-pies (in my opinion) is  at the intersection of leftovers and the pie crust. The crust does not reheat well – it gets all soggy and bleh. This is my approach to having chicken pot pie that is AMAZINGly delicious with plenty for leftovers without the soggy crust. These pot-pies become ‘made to order’ which is actually really easy and kinda’ like magic. Ta-da!

INGREDIENTS:

  • 1 can grands biscuits – bake according to package directions
  • 1 rotisserie chicken – about 2.5 cups shredded chicken
  • 1.5 cup frozen peas
  • 1 can of corn
  • 4 small carrots – peeled and chopped into discs
  • 2 celery ribs – medium dice
  • 1 small onion – medium dice
  • 1/2 cup flour
  • 4 tbsp butter
  • 2 cups chicken broth
  • 1 cup heavy whipping cream
  • 2 cloves garlic minced
  • 1 tbsp dried ground sage
  • 1 tsp dried rosemary
  • 1 tsp ground thyme
  • salt and pepper

*You can use a bag of frozen veggies if you wish (peas/carrots/corn), but be sure to let them thaw so the water from the veggies doesn’t water down your dish. You’ll skip step 4 and just add the thawed veggies at step 9.

DIRECTIONS:

  1. Thaw peas almost completely in the microwave – you don’t want them to be mushy, they can still be a bit cold as they will heat through in the sauce
  2. Heat oven to 375 degrees
  3. In large deep skillet melt 4 tbsp butter over medium to medium/high heat
  4. Add carrots, celery, onion, garlic and all herbs (sage, rosemary, thyme) and sauté for a few minutes until onions begin to turn translucent.
  5. Add flour and cook/stir for about 3 minutes
  6. Add chicken broth slowly, bit by bit and stir until the sauce begins to thicken.
  7. Cook for about 3 more minutes
  8. Add cream and continue to stir until thick and bubbly – again about 3 more minutes
  9. Add in chicken, peas and corn
  10. Add 3 pinches of salt and 2 pinches of pepper (more or less – whatever you prefer)
  11. Cook until bubbly again and heated through
  12. Spoon into baking dish.
    • This is where the magic happens. Only spoon in as much as you need for this serving for you/family/friends. I did about 5 large serving spoon-fulls for me, my husband and my son into a medium size dish.
    • The remaining chicken mixture you can put into a tupperware dish and refrigerate for leftovers
  13. Cut the biscuits in half and place them on top of the chicken mixture. You can tear up biscuits and fill in the empty spaces as needed.
    • Save other biscuits for future servings. DO NOT put biscuits in the fridge. Keep them in a Ziploc bag or tupperware container at room temperature.
  14. Bake for 15 minutes
  15. Remove from oven and serve!
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Biscuits – baked and ready to go!

 

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shredded rotisserie chicken

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Cooking onion, celery, carrots, garlic & herbs

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adding flour

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adding chicken broth

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adding heavy whipping cream

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stirring until bubbly

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added chicken, corn and peas

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stirring until heated through

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in baking dish

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added biscuits on top – ready to cook!

For leftovers (made to order!):

  • Put however much chicken mixture you want into a baking dish – based on how many people you are serving
  • Cut biscuits in half and place on top of chicken mixture
  • Bake at 375 for 20-25 minutes until mixture is bubbly and biscuits are hot on top

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Creamy Chicken & Wild Rice Soup

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This soup is so comforting and delish. As new parents we are ALL about meal prep…IE: what can we make a lot of and toss in the freezer for quick meals on week nights? Soup is an amazing option for lunches, dinners, period. Its my new favorite food!

Before my husband heads to work he pulls a mason jar of soup out of the freezer and places in the fridge. When home – pour it into a pot on the stove, heat it up and eat. Voila! Its much better for you and comes with much less guilt than ordering a pizza or hitting the BK drive-thru when exhausted after a long day and sleepless night before. We also made it over the Christmas holiday with my family and it was a big hit.

This soup is SO easy to make and I know you’ll love it.

INGREDIENTS:

  • 3/4 cup uncooked wild rice blend
  • 1 cup chopped yellow or white onion
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1 stick of butter, cut into 1 tbsp chunks
  • 2 clove minced garlic
  • 4 cups low-sodium chicken broth
  • 1/2 cup water
  • 1/4 tsp of each dried thyme, marjoram, sage and rosemary
  • 1 rotisserie chicken – shredded (or you can shred chicken breasts or chicken thighs on your own)
  • 1/2 cup flour
  • 1 1/2 cups milk
  • 1/2 cup heavy cream
  • Salt
  • Pepper

DIRECTIONS:

  1. Prepare rice according to directions listed on package.
  2. As the is rice cooking, in a large pot, melt 2 Tbsp butter over medium heat. Add onion, carrots and celery and sauté until slightly tender, about 5 minutes
  3. Add in garlic and sauté another minute or so
  4. Add chicken broth, thyme, marjoram, sage, rosemary and season with salt and black pepper to taste.
  5. Meanwhile reduce heat to low and add cooked rice.
  6. Add shredded chicken to soup. Keep on low temperature.
  7. In a separate medium saucepan (you can just rinse/wipe the rice pan), you will start the roux by melting the remaining 6 Tbsp butter over medium heat.
  8. Whisk in flour and cook 1 1/2 minutes, whisking constantly. Then, while whisking vigorously, slowly pour milk into butter/flour mixture.
  9. Stir this roux constantly until it thickens. Add the roux/milk mixture to soup/broth mixture in pot and cook about 5 minutes longer, or until soup is thickened (you can simmer the soup for a longer period of time if you want the rice to soften more, just cover with lid first and stir occasionally. **I don’t use all the roux every time, pour in as much as you like or don’t like to satisfy the texture you prefer — up to you!
  10. Stir in heavy cream and serve warm.
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Carrots, celery, & onion chopped

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The wild rice blend we used

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Rotisserie chicken shredded

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Cooked wild rice

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Broth poured into cooked vegetable mix

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butter and flour – ready for roux

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roux (milk mixture)

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Soup mix after roux is added

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Final product once all ingredients included

EASY Pesto Bruschetta Chicken

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YUMMO!

This chicken is so easy. Like SO easy and really yummy. I can’t really say much else. I cooked this with roasted cauliflower and balsamic glaze – which you can make yourself by reducing balsamic vinegar, but I buy it in bulk since I use it so often. You can buy it at most grocery stores already ‘glazed’ up with all the work done for you!

INGREDIENTS:

  • Two chicken breasts
  • 1 tbsp olive oil
  • 1 cup pesto sauce (purchased or made from scratch. Here is my pesto sauce recipe.)
  • 1/2 cup sliced tomatoes (I used grape tomatoes b/c that’s what was in my pantry)
  • 1/2 cup shredded mozzarella cheese
  • Salt
  • Fresh ground pepper
  • Balsamic glaze
  • Your choice of vegetable side

DIRECTIONS:

  1. Preheat oven to 375 degrees.
  2. Cut any excess fat off of chicken
  3. Cover each chicken breast with plastic wrap and pound until they are thin and the same thickness.
  4. Sprinkle salt and pepper lightly on both sides of the chicken breast
  5. Heat olive oil to medium heat
  6. Place chicken breast in the pan and sear for about 2 minutes on each side.
  7. Remove from heat
  8. Spray a small glass or metal baking dish with non-stick spray or oil
  9. In the pan, place both chicken breasts.
  10. Top each chicken breast with 1/2 cup of pesto. Spread out across the breast evenly.
  11. Cover with foil and place in oven for 25 minutes
  12. Uncover and bake for another 5 minutes
  13. Check temperature of chicken, it should be at 165 when using a thermometer.
  14. When complete, pull from oven. Sprinkle each chicken breast with half of the cheese.
  15. Uncover. Place back in oven on low broil for about 1-2 minutes until cheese is brown and melted. Keep your eye on the chicken as you don’t want to broil too long and dry out the chicken.
  16. Pull from oven and let rest for a few minutes.
  17. Plate and top with tomatoes, then drizzle with balsamic glaze.
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Chicken searing in pan

 

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Chicken in pan, covered in pesto

 

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Chicken baked in pesto for 25 minutes

 

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Chicken post-cheese broil

 

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Final product – served with roasted cauliflower

 

 

Crispy Honey Chipotle Chicken Tacos

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I saw this recipe online…and for all the recipes I find, I always do a bit of tweaking to make them my own, suit my flavor preferences, and just doing it exactly the same as someone else is cheating! 🙂 Changing them is much more fun anyways. This is a really delicious recipe, and the chicken itself would be great just for a meal or an appetizer. This is also a great way to fry chicken breasts without dropping into frying oil. I know this isn’t qualified as ‘health food’ but its better than a deep fryer, that is fo’ sho’. These tacos will appeal to everyone, no matter their taste bud likes. I think you could easily turn this into a salad if you removed the tortilla. Lots of fun ideas for this super crispy, sweet & spicy chicken. Hope you love these as much as we did.

INGREDIENTS:

  • Two boneless chicken breasts
  • 1 cup panko breadcrumbs
  • 1/2 cup regular breadcrumbs (no seasoning)
  • 1 cup flour
  • 2 eggs – whisked
  • 3/4 cup honey
  • 1/2 cup brown sugar
  • 4 tablespoons ketchup
  • 1/4 cayenne pepper
  • 2 chipotles in adobo sauce – pull two small peppers from can and puree in a food processor
  • 1 tbsp siracha or your preference of hot sauce
  • 2 tbsp minced garlic
  • 3 tbsp apple cider vinegar
  • 1/4 cup chicken broth
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/2 cup water
  • 1.5 tbsp corn starch
  • 1/2 cup butter melted (unsalted butter)
  • non-stick spray
  • corn tortillas
  • ranch dressing
  • avocado slices
  • chopped cilantro – about 2 tbsp
  • 1 lime cut into 4 wedges
  • extra salt & pepper on the side

DIRECTIONS:

  1. Heat oven to 450 degrees
  2. Prepare a baking sheet by spraying it with non-stick spray
  3. Cut each breast into three long strips. Then cut those strips in half. You should end up with about 12 total strips give/take.
  4. Sprinkle the chicken strips lightly with salt and pepper.
  5. Find three shallow bowls. In #1: combine both bread crumbs. In #2: pour in eggs. In #3 pour in flour, measured salt & black pepper and cayenne pepper
  6. Starting with your right hand, pick up a chicken tender and drop into the flour. Turn around to coat well. Drop into the egg bowl but do not touch the eggs w/ your right hand.
  7. Now with your left hand, turn the strip around in the egg until coated well. Continuing to use your left hand, remove from the egg and drop into the bread crumb bowl. Using your left hand still, coat the strip in the breadcrumbs pressing down to ensure they stick. Remove from bowl and place on baking sheet.
  8. Continue with right hand/left hand process to keep your hands from getting totally sticky with all the ingredients. Keep lining the baking sheet w/ chicken strips leaving space in between them.
  9. Once all strips are breaded and on the pan, wash hands and you are now done with the bowls.
  10. Take melted butter and pour all around the chicken strips, directly onto the baking sheet.
  11. Put in oven and set timer for 10 minutes.
  12. In a sauce pot on the stove top, add the following ingredients: honey, ketchup, chipotle puree, garlic, hot sauce, brown sugar, vinegar, onion powder and a pinch of salt and pepper. (A ‘pinch’ is how much you can pick up between your thumb and pointer finger – its about 1/8 teaspoon)
  13. Turn heat to medium-high and whisk until ingredients are combined well.
  14. In a small bowl whisk together corn starch and water. Set aside for now.
  15. When timer goes off, using tongs, flip the chicken onto the other side and set timer for 8 minutes.
  16. When sauce is bubbly and thick, add in the starch mixture. Continue whisking as the sauce becomes thick.
  17. Add in chicken broth and turn heat to low.
  18. When chicken is done, remove pan from oven and turn oven off. Allow chicken to cool for about 5 minutes so the crust sets up.
  19. Heat tortillas in cooling oven or in microwave. (I usually wrap in damp cloths in microwave or oven to keep them moist)
  20. Using tongs, drop fried chicken strips one by one into the sauce. Moving around until they are covered – about 10 seconds. Pull from sauce and set on a plate.
  21. Continue until all chicken strips are ‘dipped’ and on the side plate.
  22. Pull tortillas from microwave or oven.
  23. Put 2-3 strips on each tortilla (sometimes I doubled up the tortillas if they were too thin)
  24. Top with avocado, ranch dressing and cilantro. Squeeze a bit of lime juice onto the top and serve on the side too.
  25. Enjoy!

HELPFUL NOTE: You will have sauce leftover, so I put it in a small mason jar to freeze so I can do this again with sauce that is already done! (I’m a smart cookie sometimes).

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This is gross…but fun

 

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Breading the chicken

 

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Chicken breading assembly line

 

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Chicken after its breaded…ready for oven

 

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Sauce ingredients – before cooking

 

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Chicken done cooking

 

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Dipping chicken in sauce

 

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Chicken post-dipping

 

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Final product!

 

Sour Cream & Cheesy Chicken Enchiladas

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Mmmmm cheesy chicken gooeyness

Chicken Enchiladas are my jam. Yes, I am 34, hip and so cool that I can use phrases like ‘my jam’.These enchiladas are SO good. Honestly, the best part about chicken enchiladas is how they taste on DAY #2! Wait for it…they get better. So if you aren’t a leftover person, you are missing out my friends. I have been making these for a very long time, but just changed up my approach to the chicken and it is so much better!

Now, I wouldn’t lie to ya’ – these should not be filed in the ‘healthy’ recipe section. I’ve just gotten back into my major gym routine and I barely eat all day due to my crazy work routine, so my dinners can be calorie bombs and I deserve it! 🙂  By making these choices you can decrease the fat/calorie content: use corn tortillas, not flour. use low fat cheese and reduce the overall quantity of cheese. You can remove the cheese within the tortillas and it won’t taste that much different. Use light sour cream (never use fat free, that tastes like children’s craft paste). User buttermilk instead of heavy whipping cream.

This recipe makes 10 large enchiladas. I usually make one pan to serve that night, then I freeze a batch for later. If you do freeze a batch, you shouldn’t cook them first, just wrap tightly, freeze, thaw and THEN bake. Keeps them from getting mushy.

I have two options for how to cook your chicken so be sure to read through the instructions first to see how you want to attack the chicken. So, now that I’ve built this up…vamos! Lets make enchiladas!

INGREDIENTS

    • 4 medium sized chicken breasts
    • 1.5 cup chicken broth
    • 10  tortillas – small
    • 1 large onion diced
    • 4 small cans green chiles – chopped
    • 1 whole jalapeño – remove seeds and finely chop
    • 4 gloves of garlic finely chopped
    • 1 teaspoon paprika
    • 1/2 cup Heavy Cream
    • 3 tbsp butter
    • 3 tbsp flour
    • 1 1/4 cup light sour cream
    • 1 cup Monterey jack cheese
    • 1 cup pepper jack cheese
    • salt and pepper to taste
    • Your favorite salsa (optional garnish/side)
    • chopped cilantro for garnish (about 3 tbsp)

Marinade for chicken breasts

  • 2 Tbsp olive oil
  • Grated zest from 2 limes
  • Juice from 2 limes, about 1/3 cup
  • 1 cup of your favorite salsa
  • 3 Tbsp chopped cilantro
  • 1 tbsp cumin
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

DIRECTIONS:

  1. Mix marinade ingredients
  2. Poke fork holes in the chicken breasts
  3. Place chicken breasts and marinade in Ziploc bag or container with tight fitting lid.
  4. Turn/toss bag to coat chicken and let marinate for at least 3 hours, no more than 24 hours. If you don’t have time, just start marinading when you start cooking and that will just have to do.
  5. Heat grill to medium heat.
  6. Cook chicken until heated 165 degrees through. Takes about 7-10 minutes. Ensure its cooked through but not dry. Check often to ensure its not overcooked!
  7. Another option for cooking chicken if you don’t grill:
    • Simmer the non-marinated (plain) breasts in hot water on the stove-top. Pull from hot water when cooked. (You can pull the breasts out and cut them to see if they are done cooking, if not just toss back in the water until cooked – aka: no pink).
  8. Pull from grill (or hot water) and immediately shred. Using two dinner forks, pull and shred apart the chicken discarding any cartilage or fatty parts. (If you did the boil method, add in all the marinade ingredients to the shredded chicken). Set the shredded chicken aside.
  9. Heat oil in a skillet over medium heat
  10. Toss the onions, garlic and jalapeño and 2 cans of chiles in the skillet and cook for 4-5 minutes until onions and jalapeños are soft. Don’t burn the garlic!
  11. Remove 1/2 of the vegetables and place in a small bowl. You will use these in step 16.
  12. Add in chicken into the pan with the remaining 1/2 of veggies, and toss until all is mixed well. About 1 or 2 minutes. Remove from pan and set aside in another bowl.
  13. In same pan, melt the butter (medium heat). Sprinkle in flour and whisk until smooth.
  14. Slowly add in heavy cream, then 1 cup chicken broth and 1/2 tsp paprika.
  15. Add in the other 2 cans of green chiles and the rest of the paprika (1/2 tsp)
  16. Add in the cooked vegetables from step 12.
  17. Add in sour cream
  18. Add in 1/2 cup Monterey jack cheese
  19. If the sauce is too thick, pour in the remaining chicken broth and continue to stir until the sauce is a thick consistency.
  20. Stir until thick, melted and slightly bubbly.
  21. Toss in about 2 pinches of salt and about 1-2 tsp of pepper. (this is how I like it so you can add s&p for yourself and adjust as needed)
  22. Turn off heat and stir occasionally to prevent ‘milk film’ on top and to ensure it doesn’t stick to the bottom.
  23. Stack the 10 tortillas, wrap in damp paper towels and microwave for 30-45 seconds until heated through. Leave in microwave.

Assembly & baking of the enchiladas:

  1. Heat oven to 350 degrees
  2. Lightly oil the bottom of two baking pans, I used 9×13 glass
  3. Pull the tortillas from the microwave
  4. in the center of the tortilla place a small amount of cheese
  5. Top with the shredded chicken mixture
  6. Roll tightly and place seam side down in the baking dish
  7. Continue until all enchiladas are rolled
  8. Pour sauce over the enchiladas – be sure to slowly drizzle to cover all areas. You may have to lift one end of the pan and then the other to spread sauce around evenly if you missed a spot.
  9. Top each pan with the remaining cheese and place in oven
  10. Cook for 30 minutes
  11. Remove and let sit for 10 minutes
  12. Sprinkle chopped cilantro over enchiladas
  13. Serve with your favorite salsa on top!
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Grilling the chicken!

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Shredding the chicken

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Shredded chicken

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Cooking onion, jalapeño, and garlic

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Adding chicken and green chiles to the pan

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All chicken mix ingredients

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Cooking the sauce – butter and flour mix

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Adding chiles and paprika to the sauce

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Cheese on tortilla

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Adding chicken mix on top of cheese

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Enchiladas rolled, cheese covered, and baking

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Final product w/ cilantro on top!

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Final produce with a fresh grilled veggie salad

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Leftovers on Day #2. Reheated enchiladas with a fresh tomato on top!