Tuesday, October 16, 2012

Chicken Enchilidas with Green Sauce

16 corn tortillas
28oz can of Green Enchilada Sauce (I like La Victoira's mild)
1 can of Cream of Chicken Soup
3-4 chicken breasts, diced
1/2 white onion, diced
12-16oz cheese (cheddar or monterey jack work well)
Garlic Salt, Cumin, Salt, Pepper, Parsley or Cilantro (dried), Red Pepper flakes (optional), Olive Oil, Pam or other non-stick spray

Preheat oven to 375


In a large skillet, heat olive oil and add onion. Cook until soft. Add chicken, sprinkle with salt, pepper, garlic salt, and cumin. If you want them extra spicy, add some red pepper flakes. I leave them out if I'm feeding them to the little dude.

While that cooks, mix the large can of green enchilada sauce with the cream of chicken soup (undiluted) in a large bowl. Add 3/4 tblsp parsley or cilantro. Set aside. Shred the cooked chicken and onion mixture.

Spray a 9x12 baking dish, or casserole dish with Pam.
Spoon a small layer of the sauce mixture on the bottom of the pan. Top with 8 of the tortillas. (If using a 9x12 dish, I cut the tortillas in half so they will fit better.)

Top the tortillas with a little more sauce, then add chicken and sprinkle with cheese:

Top with remaining tortillas:

Finish with the remaining sauce and cheese:

Bake until bubbly and cheese starts to brown:

Monday, October 15, 2012

Chicken and Asparagus with Lemon-Thyme Cream Sauce

-3-4 small chicken breasts
-Chicken broth or white wine
-Half and half
-Olive Oil
-Asparagus (I use one whole bundle from the store)
-Garlic Salt, Dried Thyme, Salt and Pepper

Season chicken breasts with salt and pepper, brown on both sides in pan with olive oil, remove and set aside (med-high heat). In same pan, add rinsed and trimmed asparagus. Season with a little garlic salt, dried thyme, salt and pepper. (If more oil is needed add a bit). Cook for about 5-7 minutes, turn often. Remove and set aside (I put on a plate in oven at 200 degrees to keep warm).

To pan, add a little white wine (I prefer wine)or chicken broth. You need enough to cover the bottom of the pan to pick up the brown bits. Scrape the bottom of pan and let it reduce a bit. Add fresh lemon juice (I use a whole one for 4 small chicken breasts), stir. Add a little half and half and some thyme, and stir well. It will try to separate because of the lemon juice/cream mixture. I use a whisk. After it’s combined, add chicken back in, cover, lower heat and continue to cook until chicken is done. Turn off heat, add a pat of butter and stir.

Remove asparagus, put chicken on top and pour sauce over.