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Chicken Enchiladas

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Chicken Enchiladas

A staple for almost any group event I do. Start with a simple deli roasted chicken and end with the most luxurious and delicious white enchiladas...ever.


Makes 8

Ok, so there's a little whipping cream in this - just don't eat the whole thing yourself, ok?

INGREDIENTS

  • 3 cups shredded cooked chicken - one of those deli roasted chickens is perfect for this

  • 1 cup Salsa Verde (green salsa)

  • 1-4 ounce can chopped green chilies

  • 1-2 tablespoons chopped chipotles in sauce (more if you like it hotter)

  • 8 - 8 inch flour tortillas

  • 1 cup chicken broth

  • 2 cups whipping cream

  • 1.5 cups Monterey Jack cheese, shredded

  • 1/4 cup fresh chopped green onions for garnish

  • Optional: top with chorizo crema (see recipe here)

DIRECTIONS

  1. Mix first 4 ingredients in bowl.

  2. Pour 1/2 the whipping cream in the bottom of a 9x13-baking dish.

  3. Pour chicken broth in bowl and one by one submerge each flour tortilla.

  4. Place approximately 1/8 chicken mixture in each wet tortilla and roll up.

  5. Place all 8 side by side in dish, sprinkle with cheese, and pour remaining whipping cream over top.

  6. Bake at 350 for 30 minutes.

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Yogurt Chicken

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Yogurt Chicken

That's kind of a crappy title, just know it's tremendous. Cumin, turmeric, garlic... mmm.

Ingredients

  • 8 ounces plain non-fat Greek yogurt
  • Zest and juice of 1lemon
  • 2 cloves garlic, crushed
  • 2 tablespoon avocado oil (extra-virgin olive oil works too)
  • 1 tablespoon Sriracha
  • 1/3cup chopped fresh cilantro, set aside 2 tablespoons for garnish
  • 1 teaspoon Kosher salt
  • 1 tablespoon cumin
  • 1 tablespoon tumeric (if you don’t have you could sub curry)
  • 1 pound skinless & boneless chicken thighs (or breasts if you must but it just won’t be as juicy)

DIRECTIONS

  1. Put everything except chicken in a large bowl and whisk well to combine
  2. Set aside about ⅓ cup of the marinade, and add chicken to the rest - make sure it’s well coated with the marinade, cover and refrigerate 3 hours up to overnight
  3. Remove chicken from fridge about 20 minutes before cooking
  4. Pre-heat grill to high
  5. Cook chicken until done, approximately 5minutes a side, serve with extra sauce

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Green Onion/Ginger Sauce

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Green Onion/Ginger Sauce

A classic Chinese oil based sauce - or more accurately a classic Hainanese sauce, this is a simple and delicious add to almost any protein.

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Asian Steak Marinade

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Asian Steak Marinade

Sometimes a little change-up is a good thing, and this is definitely a good thing. And by the way, you could use this on almost steak, but it was amazing on this skirt. 


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