Posts tagged #Entrées - Poultry

White Chipotle Chicken Chili

Recipe: White Chipotle Chicken Chili

Ingredients

  • ½ cup butter
  • 1 large onion, chopped
  • 2-4 garlic cloves, minced
  • ½ cup flour
  • 2 - 40 ounce cans chicken broth
  • 1 tablespoon cumin
  • 2 – 4 ounce cans green chilies, chopped
  • 1 teaspoon chili powder
  • ¼ - ½ teaspoon red pepper
  • 2 teaspoons dried chipotle peppers
  • 4 boneless, skinless chicken breasts, cooked and chopped
  • 2 - 15 ounce cans great northern beans
  • 1 cup sour cream
  • 2-3 cups Monterey jack cheese, divided

Instructions

  1. Sauté onions and garlic in butter.
  2. Add flour and allow to thicken.
  3. Add chicken broth, a little at a time, stirring until smooth.
  4. Add cumin, green chilies, the other spices, chicken, and the beans.
  5. Bring to a boil, lower heat to medium and simmer 30 – 60 minutes.
  6. Stir in sour cream and 2 cups of Monterey jack cheese right before serving.
  7. Garnish with additional cheese. Serve with corn bread.

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Posted on October 18, 2011 and filed under Entrées.

Green Chile Chicken Enchiladas

Recipe: Green Chile Chicken Enchiladas

Summary: The flavor of these enchiladas is really delicious, and mildly spicy. For those wishing to have a little more "heat", you can add a couple chopped jalapeños to the enchilada sauce .

Ingredients

  • 2 tablespoons olive oil
  • Salt, pepper, and cumin
  • 4 boneless, skinless chicken breasts
  • 1 4 ounce can chopped green chiles
  • 4 cloves garlic, diced
  • 2 – 16 ounce jars green enchilada sauce
  • ½ cup light sour cream
  • ½ cup skim milk
  • ½ teaspoon cumin
  • 12 – 6 inch corn tortillas
  • 1½ cups Monterey Jack cheese, shredded
  • 1 tablespoon fresh cilantro, chopped

Instructions

  1. Season chicken with salt, pepper and cumin. Heat olive oil in large skillet and place seasoned chicken in skillet. Brown chicken breasts, 4 – 5 minutes on each side.
  2. Remove chicken and slice. Return chicken to skillet, along with green chilies and garlic. Continue to cook chicken until cooked thoroughly.
  3. Whisk sour cream and milk together. Add enchilada sauce and cumin. Warm tortillas in microwave, 30 seconds or so.
  4. Assemble enchiladas by dipping each tortilla in enchilada sauce mixture, lay tortilla flat, spoon on about 1/4 - ½ cup sliced chicken, and top with 1 tablespoon cheese. Roll tortilla tightly and place in sprayed 9x13 baking pan. Assemble the remaining enchiladas and place in pan.
  5. Pour remaining enchilada sauce mixture over the enchiladas, top with remaining cheese.
  6. Bake at 350° for 30-40 minutes, or until sauce and cheese are bubbly and delicious. Remove from oven and top with chopped cilantro. Serves 6 – 8.
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Posted on January 9, 2011 and filed under Entrées.