3 posts tagged “cheese”
I cheated by using a can of enchilada sauce. I had it in the cupboard and figured I should use it. Anyway, this was extremely tasty.
2 tablespoons olive oil
3 skinless boneless chicken breasts
Salt and pepper, to taste
3 teaspoons cumin powder
2 teaspoons garlic salt
2 cloves garlic, minced
1 cup frozen corn
4 chipotle chilies, canned in adobo
1 15 oz can diced tomatoes, drained
1 cup Cheddar cheese, shredded
6 corn tortillas
1 15 oz can green enchilada sauce
Coat
large skillet with oil. Season chicken with garlic salt, pepper, and
cumin. Brown chicken over medium heat, allow 7 minutes each side or
until no longer pink. Remove chicken to a platter, allow to cool.
Saute
garlic in chicken drippings until tender. Add corn and chiles. Stir
well to combine. Add tomatoes, saute 1 minute. Add more cumin.
Pull
chicken breasts apart by hand into shredded strips. Add shredded
chicken to skillet, combine with vegetables. Dust the mixture with
flour to help set.
Microwave tortillas on high for 30 seconds. This
softens them and makes them more pliable. Coat the bottom of 9 inch
glass baking dish with a a small amount of enchilada sauce. Spoon 1/4
cup chicken mixture in each tortilla. Fold over filling, place
enchiladas in each pan with seam side down. Top with remaining
enchilada sauce and cheese.
Bake for 15 minutes in a preheated 350 degree oven until cheese melts.
Dinner tonight...
1 cup long grain rice, uncooked
1 cup frozen peas
2 cups water
2 tsp salt
2 tbsp butter
1 1/2 cups diced chicken, cooked
2 tbsp flour
1/4 tsp pepper
1/3 cup milk
1/2 cup water
1 1/2 cup cheddar cheese, shredded
1 tsp dijon mustard
4 slices swiss cheese
1/4 cup panko bread crumbs
In a medium saucepan, combine rice, water, pease, and 1 tsp salt. Bring to a boil, covered, and allow to cook for 2 minutes. Then, turn down to simmer until the rice is completely cooked.
In a saucepan, melt your butter.. Stir in flour (roux time!), pepper, and remaining 1 tsp salt. Continue cooking until bubble. Stir in milk, water, and dijon mustard. Keep cooking and stir until sauce thickens. Add chicken and the rice and peas and mix well. Place in a baking dish, cover with the slices of swiss, and sprinkle the panko bread crumbs on top.
Bake at 375 degrees for 15-20 minutes.
3 cups all-purpose flour
1 tbsp sugar
1 tsp salt
1 tbsp baking powder
2 tsp dill (if using fresh, use 2 tbsp)
2 cup finely grated cheddar cheese
12 oz beer
Glaze: 1 egg & 2 tsp water, beaten
Preheat oven to 375 degrees. Combine flour, sugar, salt, baking powder, dill, and cheddar in a large mixing bowl. Slowly stir in beer and mix just until combined (I use my hands here... it's far easier). Spread dough in a greased 8 inch loaf pan, brush with glaze, and bake until golden brown and a toothpick stuck in the center comes out clean - about 45 minutes.
Cool in the pan on a rack for 10 minutes. Remove from the pan and cool 10 more minutes. Serve warm or at room temperature (and I put butter on my slice - YUM!)
