GREEN CHICKEN ENCHILADAS

 

I like green enchilada sauce, but finding it in stores here to buy has been a problem. So you know me, I'm going to figure it out, so I went through several recipes and decided this is a good recipe to use to make your own Homemade Green Enchilada Sauce to go over The Green Chicken Enchiladas. This dish is so good you will enjoy staying home and making Mexican food yourself.

Get the RECIPE TO MAKE THE Green Enchilada Sauce here

WHAT YOU NEED
1 package (10 oz.) Ranchero® Queso Fresco cheese
¼ Cup of Cacique® Crema Mexicana or Sour Cream
3 chicken breasts, pan fried or grilled, and shredded
1 dozen corn tortillas
2 cups green enchilada sauce
½ cup cilantro, chopped
1-2 jalapeños or Serrano chilies, minced

HOW TO MAKE IT

Preheat oven to 350°F.

In a mixing bowl, combine chicken, chilies, ½ package Queso Fresco, and 4 tablespoons of enchilada sauce then set aside.

In a medium-sized saucepan, bring the remaining enchilada sauce to a boil then lower heat. Dip each tortilla, one at a time, in the sauce until soft. (about 10 seconds) Carefully place each tortilla on a plate.

Spoon chicken mixture and cheese mixture onto the tortilla. Roll and arrange enchiladas seam side down in pan. Repeat with each tortilla.

Cover enchiladas with remaining sauce and bake for 15 - 20 minutes. Top with remaining cheeses and bake for 5-7 minutes or until cheese starts to brown. Remove from oven and drizzle with Cacique® Crema Mexicana. Garnish with cilantro and serve hot. You can use Sour Cream instead of Creama

This is a new family favorite

HOMEMADE GREEN ENCHILADA SAUCE

I wanted to make Green Chicken Enchiladas but I could not find a good Green Enchilada sauce so I found several recipes on making my own and so this is the recipe I used to make it, and we like it. You can puree it or leave it chunky how you like it! They turn out delicious yes they do.

Find the Recipe for the Green Chicken Enchiladas HERE

YIELD: 2-3 CUPS OF SAUCE
What you need:
 2 tablespoons oil
 1/2 cup finely chopped onion
 1-2 garlic cloves, finely minced
 3 tablespoons flour
 1/4 teaspoon cumin
 1/4 teaspoon black pepper
 1 1/2 cups low-sodium chicken or vegetable broth
 1 cup Anaheim or poblano chiles, roasted and peeled OR 1 cup canned diced green chiles, rinsed and drained
 1/4 teaspoon dried oregano
 1/2 teaspoon salt
 1 medium jalapeno, finely diced (optional)

How to make it:
In a medium saucepan, heat the oil over medium heat until hot. Add the onion and garlic and cover. Cook for 5-6 minutes, stirring once or twice to make sure the garlic and onions aren't sticking (adjust the heat if they are). Cook until the onions are soft but not browned.
Stir in the flour and cook for 2-3 minutes, stirring constantly. It's ok if the flour clumps around the onions, just keep stirring to let the flour get golden and toasty.
Gradually add the broth, whisking quickly and constantly to smooth out any lumps.
Add all the remaining ingredients and bring to a boil. Reduce the heat to low and simmer for 30 minutes, stirring occasionally. The sauce should be silky and thickened - able to coat a spoon but still drip off. Add more broth to thin out if needed.
Add additional salt to taste, if needed. The sauce can be processed in a blender if you prefer a smoother consistency. It will keep well in the fridge for up to 2 weeks. Otherwise, it can be frozen - probably up to a month or two if well sealed.

NOTES

To roast them, the chiles can be placed on top of a low flame on a gas stovetop and rotated until they are blackened all over. Let them cool slightly in a covered bowl before sliding off the skins and using in the recipe (alternately, the chiles can be broiled in the oven until the skins are bubbly and blackened).

Potato Spinach Sausage Soup

This soup is just what a chilly day calls for, it's not too rich but it's full of flavor for sure, hearty and warm.

What you need:
1 pound ground  sausage(your choice)
1 large sweet onion, diced
3 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes

1/2 teaspoon smoked paprika

a shake of garlic powder, onion powder, salt and pepper
3 large baking potatoes, peeled and thinly sliced
24 ounces chicken broth
24 ounces water

1/2 stick of butter
2 cups spinach or kale, chopped

1 cup chopped mushrooms(optional)

12 ounces heavy cream

How to make it:

In a large Dutch oven over medium heat, brown sausage until cooked through. Add onions, garlic and red pepper flakes and seasonings and cook for an additional 4-5 minutes, stirring frequently. Drain excess fat and return pot to the stove.

Add potatoes, chicken broth and water to the sausage mixture. Now add butter and continue cooking over medium heat until the potatoes are cooked through.

Add heavy cream and spinach or kale and continue cooking for an additional 10-15 minutes. Salt and pepper to taste.

Notes:

To kick things up a notch, substitute hot italian sausage for the sausage and increase the amount of red pepper flakes. Please note the color of the soup may take on an orange color with this substitution due to the spices in hot sausage.

Fish Tacos

  

#recipeideas #whatsfordinner #Ilovetocook 
What's for dinner? Fish Tacos are so good, and kids will eat them right up. These are easy to make when you're in a hurry for a good dinner. The toppings can change depending on how you like them, and so can the dressings.

Serves 4-6

Ingredients

1 11-oz. box frozen breaded fish sticks 

1/2 teaspoon chili powder 

5 cups coleslaw mix (cabbage and carrots) 

1/4 cup mayonnaise 

2 tablespoons lime juice 

1/4 teaspoon chopped seeded canned chipotle chili in adobo(optional)

Salt and pepper 

8 5 1/2-inch corn tortillas, warmed 

1 cup tomato salsa

hot sauce if you like

extra toppings: avocados, extra onions

How to Make It

Preheat oven to 475ºF. Line a baking sheet with foil. Arrange fish sticks on baking sheet and sprinkle with chili powder. Bake until crispy, 11 to 13 minutes.

While fish sticks are baking, combine coleslaw mix, mayonnaise, lime juice and chipotle in a medium bowl. Season with salt.

Place some slaw on top of each tortilla, top with 2 fish sticks, the cabbage mix, onions and a spoonful of salsa, fold up and serve.

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Fresh Apple Crumble

#baking #Ilovetobake #desserts #whatsfordinner

Got fresh Apples? Then make this quick dessert and your family will love you more

You can use Gala, Granny Smith, Fiji or any good cooking apple

What you need:
6-8 large baking apples, peeled and sliced
3/4 c. sugar
1 t. cinnamon
½ t. nutmeg
Dash salt
1 c. packed brown sugar
1 c. flour
½ c. butter, melted

Fresh Cream to top it with or Ice Cream is good but optional

How to make it:
Place apples in a greased 9x13 baking dish. Sprinkle with sugar, cinnamon, nutmeg and salt. Combine brown sugar, flour and butter. Sprinkle over apple mixture. Bake at 350º for 40-45 minutes or until apples are tender.

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Guacamole

 

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What's for dinner? 

You can make this avocado salad smooth or chunky depending on your tastes.

Ingredients

3 avocados - peeled, pitted, and mashed
1 lime, juiced
1 teaspoon salt
1/2 cup diced onion(red is good)
3 tablespoons chopped fresh cilantro
2 roma (plum) tomatoes, diced(optional)
1 teaspoon minced garlic
1 pinch ground cayenne pepper (optional)

Directions

In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately. 

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Chicken Chilaquiles

#recipeideas #whatsfordinner #Ilovetocook #cookingonthesmoker #cookingchinese #cookingchicken

What's for dinner? 

Love Mexican foods? Yes we do too, here is a simple casserole that taste good and doesn't require too many ingredients makes a quick dinner.

Serves 6
Ingredients
4 boneless, skinless chicken breast halves

1 onion diced

4 garlic cloves minced

1-2 jalapeno peppers diced(seeds removed if you don't want the heat)
8 (6-inch) corn tortillas (preferably stale)
2 (10 ounce) cans tomatoes with green chiles
    (or substitute 2 1/2 cups salsa)
1 (15 to 16 ounce) can black beans, drained
1/4 cup chopped fresh cilantro (optional)
1 cup non-fat plain yogurt (or an 8-ounce container) or use Sour Cream
8 to 10 ounces grated Monterey jack cheese or Cheddar cheese
    (or more if desired)

Toppings: Chives or Green onions diced, sour cream, guacamole, cilantro chopped fine

if you like,

Directions
Heat oven to 375 degrees F. Spray an 8- or 9-inch square baking dish (or similar casserole) with nonstick cooking spray.
Heat about 1 inch of water in the bottom of a wide skillet. Bring to a boil. Add chicken breasts. Reduce heat to medium-low and simmer chicken breasts for 10 minutes Flip and cook 4 minutes more. Remove from heat and set aside. Now add onions,. garlic and jalapeno all diced to pan and saute.
Cut tortillas in half. Spread about 3/4 cup of the tomatoes in the bottom of the casserole. Cover the bottom with tortilla halves. Dice the chicken
Begin building layers of ingredients on top of the tortillas: Sprinkle with half the chicken, then spread on half the remaining tomatoes. Spoon on half the black beans and sprinkle with cilantro. Dollop on half the yogurt and sprinkle with half the cheese. Top with more tortilla halves.
Again build layers. Start with chicken, then tomatoes, black beans and cilantro. Top with cheese. Bake 30 minutes, or until cheese is melted and casserole is hot. Let stand 10 minutes before serving. Top with the toppings you like as listed in recipe. Enjoy
Serves 6

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Smoked Top Sirloin Roast

Smoked top sirloin roast recipe was made using simple rub of Montreal steak rub(you can make your own) I added sea salt, garlic powder and onion powder too. Turns out juicy and tender

What ingredients you will need:
1 top sirloin beef roast (4-6 pounds) (other types of roasts can be used too)
3 tbsp sea salt
1/4 cup Montreal steak spice

How to make it
Trim the roast of any excess fat. If desired, tie the roast up with kitchen twine.
Rub the roast down with the sea salt and then rub the roast with the Montreal steak spice, garlic powder, onion powder. Place in fridge till ready to cook, I leave it in the fridge to sit at least an hour before cooking. You can season it up and leave sit covered overnight too. I just cover with foil

Set up smoker for 250F using apple wood, or other wood of choice. Be sure to soak wood chips at least 2-3 hours or overnight is good. I put soaked chips on one side of tray and beef broth or a mix of broth and water will work.

Lay the roast on a smoker rack and smoke until 135 internal temp which will be really rare, or until desired doneness. We like ours a little more cooked so it may need cooked longer. Cook at least 3 hours generally but watch the temperature of your smoker and hopefully you have an idea how hot it cooks before making this recipe, because you don't want to open the smoker too often to let out the smoke and heat.

Remove the roast from the smoker and let rest for 10 minutes. Slice and serve.

Served with Pea and Cheese Salad, and fresh tomatoes

It's so good

Cheesy Chicken Broccoli Mash Pie

I served this with homemade bread, delicious

This cheesy chicken dish is topped with mashed potato balls filled with more cheese, french fried onions and some parsley, the dish has 3 kinds of cheese and broccoli for your vegetable all in one dish.

SERVES 5-6 people

What you need:

4 chicken breasts, diced into chunks\

1 onion, diced

3-4 cloves of garlic, diced

2-3 tb butter
2 tb flour
1/2 tsp dijon mustard
1/4 tsp cayenne pepper

salt and pepper

1/4 tsp ground nutmeg
2 1/2 cups whole milk

1/2 cup cheddar
1/2-2/3 cup parmesan
1/2-2/3 cup mozzarella
1 bag of frozen broccoli,  or head of fresh cut into florets and parboiled
10 cups mashed potatoes
4 green onions, or a few chives chopped
salt and pepper, a dash of garlic powder, onion powder
1 1/3 cups mozzarella, shredded or sliced
1 tsp dried chopped Parsley 

Chives, to serve

Directions

Heat a frying pan over a medium heat. Add your chicken breasts and fry off for a couple of mins until golden, crisp and tender. Remove from the pan.

Add half your butter to the pan. When melted, add your onion and fry for 5-10 mins until soft and starting to caramelise. Add your garlic and cook out for 2 min.

Tip the rest of your butter into the pan and, once melted, add your flour. Cook out for 2 mins, then gradually pour in your milk in small increments, whisking all the while until you have a smooth sauce. 

Once all the milk has been added, bring to a boil then simmer for 2 mins until thickened. Add your cheddar, mozzarella, nutmeg, salt and pepper. Stir until your cheese melts.

Pop your chicken back in the pan along with your broccoli and stir until everything is coated.

Mash your cooked potatoes either in a potato ricer or with a potato masher. Stir through green onion, or chives, cheddar and salt until totally combined. Stir in 1-2 cups of fried onions and parsley. Take a handful and roll into a tennis ball size, then repeat with your remaining potatoes.

Pour your chicken and broccoli mixture into a lightly pam sprayed baking dish and top with your potato balls. Lay your mozzarella slices or sprinkle more cheese over the top, then take to the oven to bake for 25 mins.

Sprinkle with chives, then serve!

Chicken and Dumplings quick and easy meal

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#comfortfoods #comfortfoodrecipes

It's time for soup! Anytime is right for comfort foods I say, and this is a comfort food. It's quick and easy to make, you don't have to make dumplings from scratch with this recipe, just buy ready to serve biscuits either in a can or frozen bag and take out 3-4 cut up in quarters and you will have dinner in no time. 

What you need to make it:

1/2 cup butter or margarine

1 onion diced or sliced thin

3-4 cloves of garlic minced or sliced small

1 cup celery sliced or diced
1/2 cup flour
3-4 cups milk or broth works too
1 Tbsp chicken bouillon or 3 cubes
1 pkg fresh or frozen chicken, thawed, cubed(2 cups)
1/2 tsp white pepper

1 tsp poultry seasoning(or Italian seasoning or a mixture of herbs that go into poultry seasoning)

1/2 tsp salt(I use himalayan or sea salt)

1/2 to 1 cup sliced carrots
1-2 cup or more frozen or fresh peas, corn, any vegetable you have or prefer works here
3-4 Giant Grand Biscuits cut into 4 pieces each(I use Grands)

How to make it:

In a large pot drizzle about 3 turns of olive oil, let it get nice and hot

then add your onion, garlic and celery and cook till translucent and tender.

Set this mixture aside. In the same pot if needed add a little more oil

cook chicken and stir occasionally till cooked through. Remove set aside with onion mixture
Melt butter, add flour gradually, whisking all the time. Add milk or broth
gradually, whisking vigorously so it doesn't lump. Add bouillon and white
pepper. Continue to stir occasionally over very low heat until mixture
begins to thicken. When sauce is thickened, add chicken and cooked onion, celery and garlic to the pot, drop biscuits by small teaspoonfuls into simmering sauce. Cover
tightly and check after 7- 10 minutes. Npw add the rest of your vegetables and simmer. When dumplings are done, stir and serve. It will be hot. 

I served this with a side salad so delicious.

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