These are definitely not a regular on our menu. Once you glance through the line-up of ingredients, you'll understand why! But occasionally we splurge. Like for birthdays! Russell requested these for his birthday dinner. We had coconut cilantro rice to go along with these babies (minus the cilantro for the kiddos).
5 chicken breasts, cooked and shredded (I cooked my chicken in the crockpot on high for about 5 hours, then shredded it. You don't even need to put anything in with the chicken, just season with salt and pepper.)
8 oz cream cheese (I used low-fat)
1 1/2 cups sour cream (Again, used low-fat)
20 ounces green enchilada sauce
Flour tortillas (I was able to get 16 out of this recipe.)
1 1/2 lbs monterey jack cheese, shredded
1 can black beans, drained and rinsed (optional)
Chopped cilantro (optional)
In a saucepan over medium heat, stir together cream cheese, sour cream, and enchilada sauce until cream cheese is melted and smooth.
Spray 2 9x13 pans lightly with cooking spray. Fill tortillas with sauce, chicken, cheese, and beans. Roll and place side by side in pan. If you have any remaining chicken or beans, sprinkle over top of enchiladas. Spread remaining sauce over enchiladas and sprinkle with remaining cheese.
Bake at 350 degrees for 30 minutes, uncovered. Sprinkle cilantro over top if desired.
Showing posts with label Chicken. Show all posts
Showing posts with label Chicken. Show all posts
16 June 2010
14 June 2010
Just like Carrabbas Chicken Bryan
Recipe source: thepioneerwoman.com/tasty-kitchen
Okay, so I've never had Chicken Bryan at Carrabbas. This was just the title of recipe given, but I can say that this was dang good. Make this. You won't be sorry!
FOR SAUCE
2 Tablespoons Butter
1 Tablespoon Finely Chopped Garlic
1 Tablespoon Finely Chopped Yellow Onion
½ cups Chicken Broth
¼ cups Freshly Squeezed Lemon Juice (I did not use fresh.)
10 Tablespoons Unsalted Butter, Cut Into Small Pieces (if you use salted, be sure to leave the rest of the salt out, or else it will be TOO salty!)
1-½ cup Finely Sliced Sun-dried Tomatoes
¼ cups Chopped Fresh Basil
½ teaspoons Kosher Salt
½ teaspoons White Pepper
_____
FOR CHICKEN:
6 whole Chicken Breasts
1 Tablespoon To 2 Tbsp Extra Virgin Olive Oil
½ teaspoons Salt
½ teaspoons Black Pepper
8 ounces, weight Goat Cheese, Softened To Room Temperature (I found this over by the deli, where you can get specialty cheeses.)
For the Sun-Dried Tomato Sauce:
Place butter, garlic, and onion in large skillet over medium heat and saute until garlic and onion are tender and transparent.
Add chicken broth and lemon juice. Increase heat to medium-high and simmer to reduce by half.
Reduce heat to low. Add cold butter one piece at a time. Add sun-dried tomatoes, basil, salt, and pepper and stir to blend ingredients. Set aside.
For the chicken:
Heat some olive oil in a large skillet over medium heat. Sprinkle chicken with salt and pepper, then place on skillet. Cook evenly on both sides until cooked through
Divide goat cheese evenly between chicken breasts, placing some on each breast for the last two minutes of cooking.
To serve, place cooked chicken on serving platter and spoon Sun-Dried Tomato Sauce over chicken.
Okay, so I've never had Chicken Bryan at Carrabbas. This was just the title of recipe given, but I can say that this was dang good. Make this. You won't be sorry!
FOR SAUCE
2 Tablespoons Butter
1 Tablespoon Finely Chopped Garlic
1 Tablespoon Finely Chopped Yellow Onion
½ cups Chicken Broth
¼ cups Freshly Squeezed Lemon Juice (I did not use fresh.)
10 Tablespoons Unsalted Butter, Cut Into Small Pieces (if you use salted, be sure to leave the rest of the salt out, or else it will be TOO salty!)
1-½ cup Finely Sliced Sun-dried Tomatoes
¼ cups Chopped Fresh Basil
½ teaspoons Kosher Salt
½ teaspoons White Pepper
_____
FOR CHICKEN:
6 whole Chicken Breasts
1 Tablespoon To 2 Tbsp Extra Virgin Olive Oil
½ teaspoons Salt
½ teaspoons Black Pepper
8 ounces, weight Goat Cheese, Softened To Room Temperature (I found this over by the deli, where you can get specialty cheeses.)
For the Sun-Dried Tomato Sauce:
Place butter, garlic, and onion in large skillet over medium heat and saute until garlic and onion are tender and transparent.
Add chicken broth and lemon juice. Increase heat to medium-high and simmer to reduce by half.
Reduce heat to low. Add cold butter one piece at a time. Add sun-dried tomatoes, basil, salt, and pepper and stir to blend ingredients. Set aside.
For the chicken:
Heat some olive oil in a large skillet over medium heat. Sprinkle chicken with salt and pepper, then place on skillet. Cook evenly on both sides until cooked through
Divide goat cheese evenly between chicken breasts, placing some on each breast for the last two minutes of cooking.
To serve, place cooked chicken on serving platter and spoon Sun-Dried Tomato Sauce over chicken.
04 May 2010
Easy-peasy ranch chicken sandwiches
I was looking for something fast and easy and DELICIOUS for dinner the other night. What's easier than canned chicken and a few mix-ins? Seriously, I was surprised how good this was. The bread for the sandwiches is the focaccia bread from an earlier post. You can even make it ahead of time to make things even quicker. The bread is what took these sandwiches over the top. I doubled the focaccia recipe and topped one with tomatoes, olives, and parmesan cheese and the other with only parmesan cheese. Both were delicious! We had some really yummy roasted potato wedges to go along with the sandwiches. They seriously tasted like french fries! I'll post that recipe on another day, but it is definitely one that I make over and over as will this sandwich recipe!
Focaccia bread
1 can shredded chicken breast
5 tbsp light mayo
1/2 pkg dry ranch dressing mix (1/2 oz.)
1/3 cup craisins
Mix chicken, mayo, dressing mix, and cranberries. Slice open focaccia bread and spread mixture between slices. And enjoy!
Focaccia bread
1 can shredded chicken breast
5 tbsp light mayo
1/2 pkg dry ranch dressing mix (1/2 oz.)
1/3 cup craisins
Mix chicken, mayo, dressing mix, and cranberries. Slice open focaccia bread and spread mixture between slices. And enjoy!
22 April 2010
Barbecue Chicken Pizza
Recipe source: picky-palate.com
This pizza is super fast to make and is so delicious, I could seriously eat a whole pie! It's SO good and actually can be very calorie conscious. This is another one where I don't mind the fat free ranch. The ranch taste is very subtle, so it's not obvious when you don't have the good stuff. Also, I am too lazy to make my own barbecue chicken for this, but that's what makes it so fast! I swear by the brand "Curly's". It is my favorite to use in this recipe. You can buy the prepared tubs of pulled barbecue chicken over by the lunch meat (that's where ours is).
As far as the cheese goes, you can use whatever you love. My favorite cheese to use on pizza is the Sargento brand mozzarella/provolone blend. But anything works for this recipe, even cheddar. For this recipe, I use one recipe of pizza crust to make two pizzas. It creates a thinner crust, but it works well, plus it's half the cals! But if you'd like thicker, just use one recipe for one pizza. I also divide the tub of chicken between the two pizzas, but again, you can pile it all on one, if you're up for it! Anyway, here you go!
One recipe pizza dough (Click here for the one we love)
1/2 cup fat free ranch dressing
1 tub Curly's pulled barbecue chicken
8 ounces shredded cheese
Chopped cilantro (if you are anti-cilantro, you can leave it off. But if you aren't, don't , because it's so good on this pizza!)
Press pizza dough into two round pizza pans. Spread 1/4 cup ranch dressing over each crust. Divide tub of chicken between two pizzas, and spread evenly over pizzas. Sprinkle 4 ounces of cheese and chopped cilantro over each pizza.
Bake at 475 degrees for 12-15 minutes.
This pizza is super fast to make and is so delicious, I could seriously eat a whole pie! It's SO good and actually can be very calorie conscious. This is another one where I don't mind the fat free ranch. The ranch taste is very subtle, so it's not obvious when you don't have the good stuff. Also, I am too lazy to make my own barbecue chicken for this, but that's what makes it so fast! I swear by the brand "Curly's". It is my favorite to use in this recipe. You can buy the prepared tubs of pulled barbecue chicken over by the lunch meat (that's where ours is).
As far as the cheese goes, you can use whatever you love. My favorite cheese to use on pizza is the Sargento brand mozzarella/provolone blend. But anything works for this recipe, even cheddar. For this recipe, I use one recipe of pizza crust to make two pizzas. It creates a thinner crust, but it works well, plus it's half the cals! But if you'd like thicker, just use one recipe for one pizza. I also divide the tub of chicken between the two pizzas, but again, you can pile it all on one, if you're up for it! Anyway, here you go!
One recipe pizza dough (Click here for the one we love)
1/2 cup fat free ranch dressing
1 tub Curly's pulled barbecue chicken
8 ounces shredded cheese
Chopped cilantro (if you are anti-cilantro, you can leave it off. But if you aren't, don't , because it's so good on this pizza!)
Press pizza dough into two round pizza pans. Spread 1/4 cup ranch dressing over each crust. Divide tub of chicken between two pizzas, and spread evenly over pizzas. Sprinkle 4 ounces of cheese and chopped cilantro over each pizza.
Bake at 475 degrees for 12-15 minutes.
23 March 2010
Barbecue Pineapple Chicken
This recipe is easy easy easy.......is that too many easy's??? NO WAY! I cannot get enough easy's when it comes to cooking and this one is really great.
These amounts can be changed with how many people you are feeding, but this is what I do for our family:
1 bottle bbq sauce of choice
1 big can pineapple chunks (including juice)
*6-8 frozen chicken strips (or 2-3 chicken breasts cut into strips, and it doesn't have to be frozen if you don't want, you will just cook it for less time)
There are two ways of cooking this meal, I have tried both and it is delicious either way
1.) Put all ingredients in crock pot and cook on low for 4-5 hours (I did all day because I was at work all day but it doesn't need that long.)
2.) Put all ingredients in baking dish and put in 35o degree oven for 45 min to an hour, or until the chicken is done.
And I usually serve this with mashed potatoes but it is great with rice too.
*This recipe makes quite a bit of sauce depending on the bottle of bbq sauce you use, and so you can add more chicken to go with the amount of sauce and the amount of people you are feeding :)
See, I told you EASY EASY EASY!!!!! (and scrumptious of course!!!!)
Liz
These amounts can be changed with how many people you are feeding, but this is what I do for our family:
1 bottle bbq sauce of choice
1 big can pineapple chunks (including juice)
*6-8 frozen chicken strips (or 2-3 chicken breasts cut into strips, and it doesn't have to be frozen if you don't want, you will just cook it for less time)
There are two ways of cooking this meal, I have tried both and it is delicious either way
1.) Put all ingredients in crock pot and cook on low for 4-5 hours (I did all day because I was at work all day but it doesn't need that long.)
2.) Put all ingredients in baking dish and put in 35o degree oven for 45 min to an hour, or until the chicken is done.
And I usually serve this with mashed potatoes but it is great with rice too.
*This recipe makes quite a bit of sauce depending on the bottle of bbq sauce you use, and so you can add more chicken to go with the amount of sauce and the amount of people you are feeding :)
See, I told you EASY EASY EASY!!!!! (and scrumptious of course!!!!)
Liz
20 March 2010
Bajio Chicken
Recipe source: realmomkitchen.blogspot.com
This chicken is so, SO good. We LOVE to use it in taco salad, but I'm sure it would also be great in tacos or burritos.
5 chicken breasts
1/2 cup salsa
1 Tbsp cumin
1/2 cup plus 2 tbsp brown sugar
1 4 oz. can diced green chilies
3/4 cup Sprite (Sprite Zero works great! And it has NO calories.)
Salad dressing: mix 1 part ranch with 1 part salsa. So good! (I am usually not an advocate of fat free ranch, but I actually didn't mind it in this dressing since it is mixed with the salsa.)
Combine all ingredients in a crock pot. Cook on low for 5-6 hours or high 2.5-3 hours. Remove chicken and shred. Return to crock pot and cook 1 more hour. Thicken the juices with a little cornstarch mixed in water. (I mixed 1/4 cup of cornstarch with 1/4 COLD water, and then mixed it in to the chicken, and it seemed to do the job.)
Serve with corn chips, cheese, lettuce, tomatoes, olives, green onions, red or yellow bell pepper, and anything else you like on your taco salad.
This chicken is so, SO good. We LOVE to use it in taco salad, but I'm sure it would also be great in tacos or burritos.
5 chicken breasts
1/2 cup salsa
1 Tbsp cumin
1/2 cup plus 2 tbsp brown sugar
1 4 oz. can diced green chilies
3/4 cup Sprite (Sprite Zero works great! And it has NO calories.)
Salad dressing: mix 1 part ranch with 1 part salsa. So good! (I am usually not an advocate of fat free ranch, but I actually didn't mind it in this dressing since it is mixed with the salsa.)
Combine all ingredients in a crock pot. Cook on low for 5-6 hours or high 2.5-3 hours. Remove chicken and shred. Return to crock pot and cook 1 more hour. Thicken the juices with a little cornstarch mixed in water. (I mixed 1/4 cup of cornstarch with 1/4 COLD water, and then mixed it in to the chicken, and it seemed to do the job.)
Serve with corn chips, cheese, lettuce, tomatoes, olives, green onions, red or yellow bell pepper, and anything else you like on your taco salad.
07 February 2010
Great Chicken Recipe
Hey, I saw this on "Dinner and a Movie" and it works really great and is pretty calorie conscious, too. Give it a try. Dad
1/2 tsp. celery salt
1/2 tsp. paprika
1/8 tsp. pepper
1/2 cup plain low fat yogurt
1 tbsp. lemon juice
1 tsp. worchestershire sauce
Dash of garlic powder
3 chicken breast halves, skin removed
3/4 cup crushed cornflakes
Blend all ingredients except chicken and cornflakes; mix well. Pour yogurt mixture over chicken and let set in refridgerator overnight. Next day coat each piece of chicken in cornflake crumbs. Place in a shallow non-stick baking dish. Bake at 350 for 45-60 minutes or until golden brown. Baste once during baking.
Enjoy!
1/2 tsp. celery salt
1/2 tsp. paprika
1/8 tsp. pepper
1/2 cup plain low fat yogurt
1 tbsp. lemon juice
1 tsp. worchestershire sauce
Dash of garlic powder
3 chicken breast halves, skin removed
3/4 cup crushed cornflakes
Blend all ingredients except chicken and cornflakes; mix well. Pour yogurt mixture over chicken and let set in refridgerator overnight. Next day coat each piece of chicken in cornflake crumbs. Place in a shallow non-stick baking dish. Bake at 350 for 45-60 minutes or until golden brown. Baste once during baking.
Enjoy!
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