Mexican dishes are at the top of the charts these days. Here’s one to tempt your taste buds. My recipe was recently featured on Daily News About Food.
Ingredients:
1 (10 oz) can enchilada sauce
12 corn tortillas
1 1/2 lbs. breast meat chicken, cooked
1 1/2 cups Cheddar cheese, shredded
1 1/2 cups Mexican cheese, shredded
1 can diced green chiles
1/2 cup diced green onions, including green tops
1/2 cup sliced black olives
1 carton commercial sour cream
Warm enchilada sauce in microwave safe bowl until heated through, about 2 minutes in the microwave. Dip each tortilla in warmed sauce to soften. Slice breast meat into 12 lengthwise pieces and place one piece of chicken on each tortilla. Sprinkle about 1 Tbls of each cheese over chicken and sprinkle chiles evenly amongst the tortillas, about 1 1/2- 2 tsp each. Roll each tortilla and place into greased 9″ x 13″ baking dish, seam sides down. Pour remaining sauce over tortillas, then sprinkle remaining cheeses on top. Bake without covering, @ 375 degrees until heated through, about 15-20 minutes. Set green onions, olives and sour cream in small serving dishes so guests can top their enchiladas as desired. Yield 6 servings.
What is your favorite enchilada recipe?
Posted by Diane | Posted in Chicken Recipes, Salads | Posted on 20-05-2009
Ingredients:
2 cups cooked, diced chicken
1/2 cup halved, seedless grapes
1/2 cup celery, diced
1 tsp. prepared mustard
1 tsp. lemon juice
1 tsp. sugar
1/2 tsp. salt
1/4 tsp. lemon pepper
1/4 cup chopped green onions
3/4 cup sour cream
Combine chicken, grapes and celery in a bowl. Blend the next five ingredients together in a separate bowl until well mixed. Add green onions and stir together, then fold sour cream into mixture. Pour over chicken mixture and gently fold ingredients in. For best flavor, chill well before serving. Serve on salad greens or toasted bread. Yield: 3 cups.
Do you have a favorite chicken salad recipe to share?
From “Cooking Light”
Ingredients:
6 (6 oz.) skinned chicken breast halves
1/2 tsp. salt
1/4 tsp. black pepper
2 tsp. vegetable oil, divided
40 garlic cloves, peeled (about 5 whole garlic heads)
1 cup dry white wine (or fat free, less-sodium chicken broth)
1 cup fat-free, less-sodium chicken broth
1/2 tsp. dried herbes de Provence or Thyme
Sprinkle chicken with salt and pepper. Heat 1 tsp. oil in a Dutch oven over medium high heat. Add half the chicken; cook three minutes on each side or until browned. Remove from pan. Repeat procedure with 1 tsp. oil and remaining chicken. After removing chicken, add garlic to pan and cook four minutes or until lightly browned, stirring frequently. Add wine, broth and herbes de Provence, scraping pan to loosen browned bits. Return chicken to pan; cover, reduce heat and simmer 30 minutes or until chicken is tender. Yield: 6 servings.
