Chicken Enchilada Cass:

Recipe is from Bitchin Cameros Blog.

Chicken Enchilada Casserole

2 cups masa harina
1 cup water
1 tbsp. salt

1 rotisserie chicken, meat removed and shredded
3 cups cooked brown rice
2 15 oz. cans black or kidney or pinto beans, rinsed and drained
1 tbsp. olive oil
2 yellow onions, thinly sliced
3 poblano peppers, thinly sliced
1 15 oz. can hominy
4 cups Enchilada sauce
2 cups shredded cheddar cheese

Preheat the oven to 375° and grease your biggest casserole dish (I think mine is 8″ by 11″ and 3″ deep). Now, make your tortilla dough by mixing the masa harina, water and salt together in a bowl until there are no big dry crumbs. Set aside.

Set a large skillet over medium-high heat and add the olive oil, onions and peppers. Saute until the onions begin to get translucent and a little brown, about 5 – 7 minutes. Remove from heat and set aside.

Now, assemble your casserole. Add the rice to the greased casserole dish in an even layer, then repeat with the beans, peppers and onions, hominy and chicken. Pour the enchilada sauce evenly over the dish, using a silicone spatula to spread it out.

Add your tortilla crust by dumping the masa flour over the top of the casserole and using your fingers to crumble and spread the dough in an even layer over the top. It’s ok if your dough is a little dry – the Enchilada sauce and cheese will moisten it a bit. Finally, spread the shredded cheese over the top.

Place in the center of the oven for 35 minutes. Remove from oven and let stand for 5 – 10 minutes before slicing and serving.

Makes 8 servings.

Orange Chipotle Carnitas:

3 LBS Pork Shoulder/Butt – cut into 4 manageable peices
3 canned Chipotle chiles + 3 T. Adobo sauce
2 Oranges – zested & juiced
2 cloves Garlic – peeled


In a food processor, combine chipotles, adobo, zest, juice and garlic – process til well combined.

~Lay pieces of pork in a medium sized crockpot – pour orange chipotle mixture on top of meat and let cook on low for about 8 hrs (or dutchoven @ 300*F for 3 ½ - 4 hrs).

Remove meat from liquid (set liquid aside). Shred meat with a fork or by hand and set aside.

In a large sauté pan, heat left over liquid to a simmer & let reduce for about 5 minutes. Add shredded meat to the pan and toss to coat meat in the liquid. Let the meat brown for a minute before tossing a few more times until there is barely any liquid left in the pan and the meat is uniformly browned. Serve warm with desired accompaniments.

Chicken Enchiladas 2 :

Chicken Enchiladas with Tomatillo Cream Sauce

3 c. chopped cooked chicken
1 (8oz) pkg cream cheese, softened
1 (8oz) container sour cream
1 c. mont. jack cheese, shredded
1 onion, chopped
1/4 c. chopped cilantro
2 cloves garlic, minced
1/2 tsp salt
1/2 tsp ground black pepper
24 (6 in.) corn tortillas
1 c. colby jack, shredded
sliced green onions

Preheat oven to 350. Lightly grease 2 13x9x2 baking dishes. In a large bowl, combine chicken and next 8 ingredients. Microwave tortillas for 45 seconds in batches of 8. Spoon 2 tbsps of mixture down the center of each tortilla, fold around filling and place, seam side down, in prepared baking dishes.

Spoon Tomatillo Cream Sauce evenly over enchiladas. Sprinkly with shredded cheese. Bake 35-40 minutes or until hot and bubbly. Garnish with sliced green onions.

Tomatillo Cream Sauce

1 (28oz) can tomatillos, drained
1 (14.5oz) can chicken broth
1 jalapeno, chopped
2 tsps cumin
2 tsps chili powder
1/2 tsp salt
1 c. heavy whipping cream

In a large skillet, combine tomatillos, broth, chilies, cumin, chili powder, and salt. Bring to a boil over medium heat; reduce heat and simmer 20 minutes. Remove from heat and blend mixture until smooth (I just leave it on the stove and use my immersion blender). Stir in cream and cook 2 minutes on low to thicken.

Balsamic Chicken:

Giada's recipe.

1 cup good quality balsamic vinegar
3/4 cup ketchup
1/3 cup brown sugar
2 cloves garlic, minced
1 Tbsp. Worcestershire sauce
1 Tbsp. dijon
1/2 tsp. salt
1/2 tsp. freshly ground pepper
1 chicken, cut into 8 pieces

Preheat the oven to 425.

Combine the first 8 ingredients together in a small saucepan, and stir until all ingredients are incorporated. Simmer over medium heat until reduced by 1/3, about 15-20 minutes.

Meanwhile, season your chicken pieces with salt and pepper and rub with a little olive oil. Roast in the preheated oven for about 25 minutes. Brush reduced sauce on the chicken and continue to roast until cooked through, about 25 minutes longer. Brush with additional sauce before serving.

Bourbon Chicken:

Recipe from Recipezar.


2 lbs boneless chicken breasts, cut into bite size pieces
1-2 tablespoon olive oil
1 garlic clove, crushed
1/4 teaspoon ginger
3/4 teaspoon crushed red pepper flakes
1/4 cup apple juice
1/3 cup light brown sugar
2 tablespoons ketchup
1 tablespoon cider vinegar
1/2 cup water
1/3 cup soy sauce



Directions:
Heat oil in a large skillet.
Add chicken pieces and cook until lightly browned.
Remove Chicken.
Add remaining ingredients, heating over medium heat until well mixed and dissolved.
Add chicken and bring to a hard boil.
Reduce heat and simmer for 20 minutes.

Cilantro chicken w/ poblano sauce:

This recipe from Epicurious.

2 chicken breasts
1.5 tbsp chopped fresh cilantro
2 cloves garlic (original recipe called for 1 clove for 4 breasts...but we love garlic)
Added: 1 tsp finely chopped onion
Added: dusting of chili powder, salt, cumin, and cayenne
Added: grated manchego cheese
Poblano sauce: 2 roasted poblano peppers, 2 cloves garlic, 1/2 small onion, 8 oz chicken broth, added 1/4 c light cream; added salt
Directions

Cut a pocket into each chicken breast.
Mix cilantro, garlic, onion, and manchego cheese; fill each pocket with the mixture. Coat the chicken with the spices and a touch of olive oil. Place in a baking dish and bake on 400 for approximately 12-15 minutes, flipping once.


Make the sauce: roast peppers , peel skin off, and chop. I kept some of the seeds because we like heat. Then, heat olive oil in a small pot and saute onions and garlic. Add peppers and broth and bring to a simmer for 1 minute. Transfer to a blender and puree. Return to pot, add cream and bring to a simmer. Season with salt.
Serve sauce over chicken

Orange/ Chipotle Carnitas:

3lb Pork Shoulder/Butt – cut into 4 manageable peices
3 canned Chipotle chiles + 3 T. Adobo sauce
2 Oranges – zested & juiced
2 cloves Garlic – peeled


~In a food processor, combine chipotles, adobo, zest, juice and garlic

Lay pieces of pork in a medium sized crockpot – pour orange chipotle mixture on top of meat and let cook on low for about 8 hrs (or dutchoven @ 300*F for 3 ½ - 4 hrs).

Remove meat from liquid (set liquid aside). Shred meat with a fork or by hand and set aside.

In a large sauté pan, heat left over liquid to a simmer & let reduce for about 5 minutes. Add shredded meat to the pan and toss to coat meat in the liquid. Let the meat brown for a minute before tossing a few more times until there is barely any liquid left in the pan and the meat is uniformly browned.

Kung Pao:

Serves 2 as a main entree, or 4 as part of a multi-course meal ( Rachel Ray Recipe)

16 ounces chicken breast
2 cloves garlic, minced
1 tablespoon minced ginger
5 to 6 scallions
At least 10 dried red chilis
2 tablespoons peanut oil
1 tablespoon whole Sichuan peppercorns
At least one handful of dry roasted peanuts

For marinade:
1/2 teaspoon salt
1 tablespoon light soy sauce
1 teaspoon Shaoxing rice wine
1 1/2 teaspoon cornstarch


For sauce:
3 teaspoons sugar
1 teaspoon cornstarch
1 teaspoon dark Soy sauce
1 teaspoon light Soy sauce
2 teaspoons dark rice vinegar
1 teaspoon sesame oil
1 tablespoon chicken stock or water


Cube chicken breast and mix in the marinade mixture. Let stand while you prepare the other ingredients.



If you haven't done so already, mince the garlic and peel and slice the ginger. Roughly chop the white parts of scallions, and thinly slice the green parts for garnish. Leave the dried chilis whole, or if you're really worried about seeds falling out, slice them in half and take out as many seeds as possible (wear gloves!)

In another bowl, mix together the ingredients for the sauce and set aside. (Note: Different brands of soy sauces vary in terms of saltiness, so taste your sauce. If it's too salty, add some sugar and water to dilute.)

Heat a wok with oil over high heat. Before the wok begins to smoke, add the chilis and Sichuan peppercorn. Stir-fry briefly until the chilis are slightly blistered and black and oil is slightly fragrant. Add chicken cubes and stir-fry 3 minutes.



Add garlic, ginger, and scallions, and stir-fry until fragrant, about 2 minutes. Pour in sauce and mix to coat the other ingredients. When the sauce is thickened and shiny, stir in peanuts. Mix to coat, and cook for another 1 to 2 minutes.



Transfer to plates, garnish with thinly sliced scallions, and serve.

Alton Brown's Enchilada Lasanga:

For the sauce

2 dried chipotle chiles (stems and seeds removed), diced
4 garlic cloves, minced
2 1/2 teaspoons chili powder
1 1/2 teaspoons whole cumin seeds, toasted and ground
3 cups tomato sauce
2 cups chicken broth
salt and fresh ground black pepper

For the filling

1 tablespoon canola oil
8 ounces boneless, skinless chicken breasts, cubed
8 ounces boneless, skinless chicken thighs, cubed
1 1/4 cups diced onion
salt
1 large garlic clove, minced
1 teaspoon dried oregano
12 6" corn tortillas
3 cups shredded queso fresco, divided

To prepare the sauce

In a medium saucepan, add chiles, garlic, chili powder, cumin, tomato sauce and chicken broth - season with salt and fresh ground black pepper. Bring to a boil - reduce the heat to low and simmer until the chiles are soft, about 15 minutes. Remove from the heat and set aside.

To prepare the filling

Preheat the oven to 350 degrees.

In a large skillet, heat oil over medium-high. Add chicken and sauté until cooked through, about 7 to 9 minutes. Scoop out chicken and place on a plate. Add onions into the skillet and season with salt - reduce heat to medium-low and cook, stirring often, for about 6 minutes. Stir in garlic and oregano - continue to cook until the onions are tender, about 2 to 3 more minutes. Stir chicken back into the skillet - remove from the heat and set aside.

Place about 1/2 cup of the sauce into the bottom of a 9" x 13" baking dish coated with nonstick spray. Dip 4 tortillas into the remaining sauce and arrange them into the bottom of the dish. The fourth tortilla should be cut into thirds or in half so the bottom of the dish is evenly covered. Top with half of the chicken mixture and 1 cup of the cheese. Using 4 more tortillas, repeat the process of dipping them and layering with the remaining chicken and 1 cup of cheese, ending with the last 4 dipped tortillas on top. Pour remaining sauce over the top and sprinkle on the remaining cheese.

Cover dish with foil and place into the oven to bake for 30 minutes. Uncover the dish and continue to bake until the cheese on top if bubbly, about 10 more minutes.

Makes about 6 to 8 servings.

Slow cooked Chicken/ Crn. Brd Cassarole:

This recipe is from the cooking with the Risser's website: ourfamilymenu.blogspot.com

Cornbread Enchilada Casserole
Ingredients
1 small can diced green chiles (4 oz i think)
1/2 cup of your favorite salsa
3 to 4 chopped scallions (I used 1/4 cup onion)
2 cups shredded cooked chicken
1 can black beans, rinsed and drained
1 can corn with red & green peppers, drained
1 (10 oz.) can enchilada sauce
1/2 cup egg substitute (I used 2 eggs)
1 (8.5 oz) package corn muffin mix
2 Tblsp chopped roasted red bell pepper
1 1/2 cups (6 oz) shredded Mexican cheese
for garnish - sour cream, fresh cilantro

Directions

Place salsa, scallions, chicken, beans, corn, half the chilies, and enchilada sauce into the cooker; stir well. Cover with lid and cook on LOW for 4 hours.


Combine the other half of the chiles, corn muffin mix, egg substitute, and chopped red pepper in a bowl. Spoon batter evenly over the bean mixture in the cooker. Cover and cook 1 hour until the crust is done.


Sprinkle the cheese over the corn bread, turn off the crockpot and let it sit 5 minutes until the cheese melts. Top each serving with a tablespoon of sour cream and additional cilantro, optional. Makes about 6 servings

Enchilada Suisa's:

This recipe is courtesy of Mary Ellen's Cooking Creation's, probably the best Chicken Enchilada's that I have ever had!

Also, they should probably be made a day ahead of time, to let the flavor mix well.

Tomatillo Sauce:


10 small/medium tomatillos; remove husks and wash; cut into halves or quarters
2 jalapenos, roughly chopped
1 onion, roughly chopped
3 cloves garlic, roughly chopped
EVOO
Salt to taste
1 cup cilantro, thoroughly washed
1 tbsp butter
1 tbsp flour
1/2 cup light cream
3 oz Monterrey Jack cheese



Combine the first 5 ingredients in a baking dish. Roast on 450 degrees for about 20 minutes, or until tomatillos are tender.


In a pot, melt butter and add flour to make a roux.
Add roasted veggies, cilantro, and the salt. Mix everything together and then puree.
Slowly add the cream.
Add the cheese and stir until melted.



Let lightly simmer until you are ready to assemble your enchiladas, stirring occasionally.

ChickenMarinanade( Should marianade for @ 4 hrs):


1/2 c EVOO
2 cloves garlic, chopped
1 jalapeno, chopped
1/3 bunch of cilantro,
1 tbsp chili powder
1/2 tbsp cumin
1 tsp Mexican oregano
1/4 tsp cayenne pepper
2 tbsp lime juice - added about an hour before cooking.After removing the chicken from the marinade, I sauteed it until golden brown on all sides, then let it cool, shred.





After shredding the cooled chicken, add these to the mix:

1/2 red pepper, diced
1 green pepper, diced
3 tbsp cream cheese
1/4 c shredded Mexi Cheese
Dash each of chili powder and cumin


Saute peppers and for a few minutes.
Add cream cheese and shredded cheese, stir until creamy.
Season with spices.


Coat the bottom of a baking dish with some of the tomatillo sauce.
Take a tortilla shell and add the pepper/cheese mixture, then some chicken, and top with a sprinkle of shredded cheese. Roll it and put into the baking dish, seam side down. Continue, until all of the ingridients are gone, it will be a tightly squeezed in cassarole.


Spoon the sauce over the enchiladas, and finish with a sprinkling of shredded cheese.
Cover and bake on 375 for about 25 minutes.

Pepper stuffed Chicken Breast:

2/3 cup sour cream ( Fat Free)
1/3 cup mayonnaise( I use fat free)
4 scallions chopped
2 small jalapeno's, seeded and diced
handfull of cilantro, chopped
4 small poblano peppers
6 oz Pepper Jack cheese,( I used the pre- shredded)
1/2 cup buttermilk( I used low fat)
1 cup crushed tortilla chips ( I used Spicy baked black bean)
Salt, Pep, Cumin, and Chili Pwd to taste
EVOO


Cilantro Sauce Put the Sr. Crm,mayonnaise, scallions, jalapeno and cilantro. Stir cover and refrigerate until serving.


Roast poblano peppers over hot grill,or broil in oven. Turn to make sure they evenly roast and cook until skin is charred and blistering. Place roasted peppers in plastic bag to steam. When cool enough to handle, cut vertical slit in peppers and remove seeds and stem ends.

Remove skins by gently scraping with knife. Rinse, dry w/ paper towels. Then sprinkle each Pep half way w/ cheese.


375F Flatten the chicken w/ a mallet. Place pepper in centre of each breast. Fold sides over and roll up, enclosing pepper completely. Secure with wooden toothpicks. Pour buttermilk in a bowl. Place crushed tortillas in separate dish and add seasonings, stirring to blend. Start dipping stuffed chicken in buttermilk and roll in tortilla mixture, pressing lightly to coat all sides. Set aside.

Sauteeach chicken breast 3 - 5 minutes per side until lightly browned. Remove chicken to baking sheet coated with baking spray. Bake 20 - 25 minutes until chicken

remove toothpicks, and top with Cilantro Sauce.

Garlicky Chicken Stffed Shell's:

1 box uncooked jumbo pasta shells apx, 40
6 cloves garlic
2 boneless skinless chicken breasts, chopped
30 oz fat free ricotta cheese
1/3 cup Italian breadcrumbs
salt,black pepper, parsley
4 large basil leaves
1/3 cup fat-free half and half
28 oz pasta sauce
1/4 cup Parmesan cheese


Preheat oven to 375 degrees. Cook pasta shells according to package directions and drain. Separate onto a cutting board to prevent the shells from sticking. Add ingredients garlic through fat-free half and half to a food processor and process until just combined. S&P to taste.


Spoon 1/2 cup sauce in the bottom of the baking dish. Fill the cooked shells with ricotta mixture and place filled-side up in the baking dish. Spoon as much of the remaining sauce over the shells. Bake covered with foil for 15-20 minutes, remove foil and continue baking for 5 minutes. Sprinkle with Parmesan cheese and serve.

Arroz Con Pollo:

1 teaspoon vegetable oil
6 small brst, boneless, skinless
1/4 teaspoon ground black pepper
3/4 teaspoon salt
1 medium onion, finely chopped
1 medium green bell pepper, cut into 1-inch pieces
1 lemon
1-1/2 cups long grain white rice
1 clove garlic, minced
1/8 teaspoon cayenne pepper
14-1/2 oz can chicken broth
1-1/4 cups water
1/3 cup pimiento-stuffed olives, drained and chopped

Saute chicken and sprinkle with black pepper and salt. Add onion and green pepper to pan. About 10 minutes.

Peel, off the lemon rind.

Stir lemon rind, rice, garlic, cayenne, broth, water and remaining 1/2 teaspoon salt into mixture in skillet and bring to a boil over high heat. Reduce heat to low, cover and simmer 20 minutes.

Remove pan from heat and stir in olives.