Southwestchickenenchiladadip Recipes

Steps:

• In a large saucepan, combine water, 1 tablespoon oil, salt and pepper; bring to a boil. Stir in rice. Reduce heat; simmer, covered, 15-17 minutes or until liquid is absorbed and rice is tender., Meanwhile, sprinkle taco seasoning over both sides of chicken. In a large skillet, heat remaining oil over medium heat. Add chicken; cook 4-5 minutes on each side or until a thermometer reads 165°., In a microwave, heat beans until warmed. To serve, gently stir cilantro, lime zest and lime juice into rice; divide among four bowls. Cut chicken into slices. Place chicken and beans over rice; top as desired.

Steps:

• In a bowl, mix the shredded chicken, light cream cheese, green onions, diced tomatoes with green chile peppers, garlic, and cilantro. Season with chili powder, cumin, oregano, and paprika. Cover, and chill at least 2 hours.

Steps:

• Saute garlic in oil over medium heat to release flavor. Do not brown. Add onions and continue to saute until onions become translucent. Add tomatoes, jalapenos, green chiles, chicken cubes, chili powder, cumin, mexican oregano, and salt. Bring to boil, lower heat and simmer for 10 to 12 minutes. Set filling aside.
• Fry tortillas in vegetable oil, over medium high heat, just long enough to make soft and flexible. Do not allow to crisp. Remove to paper towels and cover until ready to assemble enchiladas.
• Heat half and half with bouillon cube. Do not boil. Gradually add 4 oz shredded monterey jack cheese and whisk until smooth. Dip tortillas into cheese sauce. Place 2 to 3 T of the chicken mixture along with 1 T of each grated cheese on each tortilla and toll up.
• Arrange seam-side down in a greased 13 inch baking pan. Pour remaining cheese and bake, loosely covered at 350 degree oven for 30 minutes. Garnish with sliced scallions and salsa.

Steps:

• Preheat oven to 350 degrees F.
• Spray a 9- x 13-inch baking dish with vegetable oil cooking spray.
• In a medium bowl, combine chicken, chilies, sauce, cumin, garlic and jalapeno.
• Place 1 tablespoon cheese and 1/4 cup chicken mixture in center of each tortilla; roll up and place seam side down in baking dish.
• In a medium bowl, combine sour cream and chicken broth.
• Pour over enchiladas and top with remaining cheese.
• Bake uncovered 15-20 minutes.

Steps:

• Mix all ingredients together in a mixing bowl until well blended.
• Transfer the mixture to a lightly greased/sprayed baking dish.
• Bake uncovered at 350 degrees for 30 minutes, or until the edges are lightly golden brown.
• Serve with tortilla chips.

Steps:

• In a large mixing bowl, stir together the cheddar cheese, mayonnaise or salad dressing,HALF of the ripe olives,green chili peppers, garlic powder, and hot pepper sauce until well combined.
• Spread the mixture into a 9 inch quiche or pie plate.
• Bake in a preheated 350 degree oven for about 20 minutes, or until heated through.
• Sprinkle with the tomato, remaining olives, and green onions in three rings, starting at the edge of the plate.
• * I like to start with the tomatoes, green onions, then the olives.*.
• Serve warm with chips of your choice.
• * Can also be heated in the microwave. Cook,uncovered, on high power for 4-6 minutes or until heated through, stirring twice during the cooking process.

Steps:

• Put cream cheese in a microwave-safe bowl and microwave until the cream cheese is slightly softened.
• Add chicken, taco seasoning, and salsa. Mix thoroughly. Top with Monterey Jack cheese, then cover.
• Microwave for another 6-10 minutes. Stir and serve with tortilla chips.

Steps:

• Melt butter in the bottom of a large heavy saucepan. Saute onions in butter until tender.
• Stir in flour and cook to create a light roux.
• Slowly stir in chicken broth, then add remaining ingredients.
• The flour tortillas will take a while to start absorbing the liquid and become dumpling-like. Simmer for at least two hours until tortillas become swollen and soft, replacing liquid with water or chicken broth as it evaporates and is soaked up by the tortillas. I usually start mine about 2:00 in the afternoon and let it simmer for several hours until dinner.