Chicken Enchiladas

Ingredients

1 medium onion, chopped fine
2 jalapenos, seeded and chopped fine
1 teaspoon canola oil
3 cloves garlic, minced
3 tablespoons chili powder
2 teaspoon cumin
1 tablespoon sugar
1 can (15 oz.) tomato sauce
1 cup water
1 tomato, seeded and chopped
salt and pepper
1 pound boneless, skinless chicken breasts
1 cup shredded sharp white cheddar cheese, divided
1 cup shredded monterey jack cheese, divided
1/2 cup fresh cilantro, minced
12 (6-inch) soft corn tortillas
cooking spray

Directions

Combine the onion, jalapeno and oil in a large saucepan over medium heat. Cook, stirring often, until the onions and peppers have softened, 8-10 minutes. Stir in the garlic, chili powder, cumin and sugar, and cook just until fragrant, less than 30 seconds. Mix in the tomato sauce, water, and chopped tomato. Bring the sauce to a simmer, lower the heat and cook until slightly thickened, about 5 minutes.

Nestle the chicken into the sauce. Reduce the heat to low, cover and cook until the chicken is completely cooked through (160˚ F on an instant-read thermometer), about 12-20 minutes. Transfer the chicken to a plate and set aside to cool.

Strain the sauce through a large mesh strainer into a medium bowl, pressing down on the onions and tomatoes to extract as much liquid as possible. Transfer the reserved solids to a large bowl and set aside. Season the sauce with additional salt and pepper to taste.

Shred the chicken into bite size pieces and add to the bowl with the onion mixture. Add in ¼ cup of the enchilada sauce, ½ cup of each of the shredded cheeses, and the cilantro. Stir to combine.

Preheat the oven to 425˚F. Spray a 9 x 13″ baking dish with cooking spray. Stack the tortillas on a plate, cover with plastic wrap, and microwave for 40-60 seconds, until warm and pliable. Spoon 1/3 cup of the chicken mixture evenly down the center of a tortilla. Roll up the tortilla around the filling tightly, and place in the prepared baking dish, seam-side down. Repeat with the remaining filling and tortillas.

Lightly spray the tops of the enchiladas with cooking spray. Place in the oven, uncovered, for 7 minutes or until the tortillas start to brown slightly.

Reduce the oven temperature to 400˚F. Remove the enchiladas from the oven and pour the sauce oven the top. Sprinkle with the remaining shredded cheese. Cover the dish with foil and bake for 20 minutes.

Remove the foil and bake for 5 more minutes, until the cheese is browned. Remove from the oven and let stand 10 minutes before serving.

From Annie’s Eats

Advertisements

Chicken with Pesto Mushroom Cream Sauce

Ingredients

4 boneless, skinless chicken breasts
salt & pepper to taste
3 tablespoons vegetable oil
1-2 large portobello mushroom heads, sliced in bite sized pieces
6 garlic cloves, minced
1 cup heavy cream
1/2 cup low sodium chicken broth
1/4 cup prepared basil pesto (homemade or store bought)
2 tablespoons lemon juice

Directions

Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon of oil in a large skillet over medium high heat until just smoking. Cooking chicken until golden brown, about 3 minutes per side. Transfer to plate and tent with foil.

Add remaining oil to skillet and cook mushrooms until browned, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds, add cream, broth and chicken to skillet, scraping up any browned bits, and bring to a boil. Reduce heat to low, cover and simmer until chicken is cooked through, about 15 minutes.

Transfer chicken to serving platter and tent with foil. Return skillet to high heat and simmer until sauce is thickened, about 5 minutes, Off heat, stir in pesto and lemon juice and season with salt & pepper. Serve sauce on the side or over chicken.

From What’s Cookin, Chicago?

Southwest Stuffed Bell Peppers

Ingredients

4 very large or 6 medium sweet peppers (red, yellow, or orange)
1 tablespoon salt
1 cup white rice, brown rice or quinoa
2 tablespoons olive oil
1 onion, diced
3 garlic cloves, minced
1/2 – 1 jalapeno, minced (or 1 3 ounce can of mild green chilies)
1 14 ounce can black beans, drained and rinsed
1 cup frozen corn kernels
2 green onions, sliced
1/2-1 teaspoon chipotle chili powder (you can start with 1/2 teaspoon and add more to taste)
1 teaspoon kosher salt, plus more to taste
1/4 black pepper, plus more to taste
1 14.5 ounce can diced tomatoes, preferably fire roasted
1 1/4 C jack or pepperjack cheese, divided
3-4 tablespoons chopped fresh cilantro
tortilla chips

Instructions

Preheat oven to 350°F. Prepare peppers by washing, slicing tops off, and removing insides. Bring 4 quarts of water to a boil and add 1 tablespoon salt. Boil whole peppers for about 3-4 minutes, until they begin to soften. Remove from water with tongs and place on paper towels to drain.

Add rice to boiling water and cook as per directions on package.

Heat oil in a 12-inch skillet over medium-high heat. Add onions, garlic, and jalapeno (or chilies) and cook until softened, about 5 minutes. Add corn, beans, green onions, chipotle chili powder, kosher salt, and pepper. Stir until corn and beans are heated through, about 5 minutes. Place peppers in a baking dish. Remove skillet from heat and add rice, tomatoes, 1 cup cheese, and cilantro. Stir to combine well and give it a taste. Add additional salt, pepper, and chipotle powder to your liking. Then evenly divide mixture between peppers.

Top peppers with remaining 1/4 cup cheese and crushed tortilla chips.

Bake at 350°F for about 30 minutes.

From Our Best Bites

Chicken Chow Mein

Ingredients

1 tablespoon oil
2 chicken breasts, diced
2 cloves garlic, finely chopped
1 onion, thinly sliced
2 carrots, sliced into matchsticks
1 red pepper, diced
2-3 blocks egg noodles
100 g beansprouts
3 tablespoons soy sauce
1 tablespoon sugar
1/2 teaspoon salt
1 teaspoon sesame oil

Directions

Cook the noodles as directed on the pack, rinse and drain well. Heat the oil in a wok or deep-sided frying pan. Stir-fry the chicken for 4 minutes. Add the garlic, onion, carrots and red pepper and cook for a further 2-3 minutes. Add the beansprouts, soy sauce, sugar, salt, sesame oil and noodles. Mix the ingredients well, heat through and serve.

From Sharwood’s

Three Cheese Stuffed Shells

Ingredients

8 ounces, weight jumbo pasta shells
30 ounces, weight whole milk ricotta cheese
8 ounces, weight parmesan cheese, grated, divided
1/2 cup grated Romano cheese
1 whole egg
12 leaves basil, chiffonade
2 tablespoons minced parsley
salt and pepper, to taste
2 tablespoons olive oil
1/2 whole medium onion, chopped
5 cloves garlic, minced
1/2 pound ground beef or Italian sausage
1/2 cup red wine or beef stock
1 28 oz. + 1 15 oz. can crushed tomatoes
2 tablespoons sugar
1/2 teaspoon salt
2 tablespoons minced parsley

Directions

Cook pasta shells for half the cooking time; make sure not to overcook. Drain and rinse in cool water. Set aside.

Heat olive oil in large skillet or dutch oven over medium-high heat. Add onions and garlic and saute for a minute or two. Add Italian sausage and brown, breaking it up into small pieces as it cooks. Pour in red wine and let it cook for a minute or two.

Pour in cans of crushed tomatoes and stir. Add sugar and salt. Bring to a boil, then reduce heat to low. Cover and cook 30 to 45 minutes, stirring occasionally. Check for seasonings; can add crushed red peppers if you like a little heat.

In a separate bowl, mix ricotta, half the Parmesan, Romano, egg, salt and pepper, basil, and 2 tablespoons parsley. Stir until combined.

To assemble, coat the bottom of a baking dish with sauce. Fill each half-cooked shell with the cheese mixture. Place face down on the sauce. Repeat with shells until cheese mixture is gone. Top shells with remaining sauce. Sprinkle on extra Parmesan.

Bake at 350°F for 25 minutes, or until hot and bubbly.

From The Pioneer Woman

 

Fettucine Alfredo

Ingredients

pasta
1-2 chicken breasts, diced
1 tablespoon olive oil
salt and pepper, to taste
3 tablespoons butter
2 cloves garlic, smashed
1 1/2 cups heavy cream
1 1/2 cups Parmesan cheese, freshly grated
salt and pepper, to taste

Directions

Bring a large pot of water to boil for cooking the pasta. While you are waiting, dice and cook the chicken. Heat the oil in a skillet over medium high heat. Season both sides of the chicken with salt and pepper. Add to the skillet and cook until brown on one side, 3-5 minutes. Then flip and cook until browned on the other side and cooked through, an additional 3-5 minutes. Remove to a plate and let rest for a few minutes. Cover with foil to keep warm while you prepare the sauce.

Once the pasta water is boiling, cook the pasta until al dente.

To make the sauce, melt the butter in a medium saucepan over medium heat. Add the garlic and cream, and bring to a simmer. Reduce the heat to medium-low and continue to cook until thickened, about 5 minutes. Mix in the Parmesan cheese and stir until completely melted. Season with salt and pepper to taste.

Serve pasta topped with the alfredo sauce and grilled chicken pieces. Garnish with chopped fresh herbs, if desired.

From Annie’s Eats

Mushroom Rice Pilaf

3 tablespoons unsalted butter
2 tablespoons olive oil
1 onion, finely minced
1-2 cloves minced garlic
1 1/2 teaspoons kosher salt
Freshly ground black pepper
8 oz cremini mushrooms, sliced
2 cups long grain rice
3 cups low-sodium chicken broth
1 bay leaf
1 sprig fresh rosemary
1-2 tablespoons minced fresh parsley

Melt the butter and olive oil in a hot skillet over medium low heat. Add the onion and garlic and season with the salt and pepper; cook until the onions are soft, about 5 minutes. Add the sliced mushrooms and cook until caramelized.

Add the rice and stir until coated with the butter and olive oil. Increase the heat to medium-high. Let the rice cook until toasted, stirring occasionally, about 5 minutes more.

Stir in the broth, bay leaf, and rosemary. Bring to a simmer over low heat, cover, and cook until all the broth has been absorbed by the rice and the rice is tender, Stir in the parsley and fluff the rice with a fork and serve.

From What’s Cooking, Chicago?