Green Chile Chicken Enchiladas with Sour Cream Recipe!
An easy to make yummy winter dish!
1 lb chicken breast diced
4 to 6 ounces chopped Green Chile
1 cup sour cream
1 medium onion, chopped
1 tablespoon vegetable oil
8 (8 inch) flour tortillas softened
1 1⁄2 cups grated Monterey jack cheese or 1 1⁄2 cups Mexican blend cheese
1⁄4 cup butter
1⁄4 cup flour
15 ounces chicken broth
In a frying pan, cook chicken and onion together in oil over medium-high heat until chicken is just done. Divide cooked chicken evenly between 8 tortillas and add 1 1/2 tablespoons cheese to each tortilla. Roll enchiladas and place seam-side down in a 9″ by 13″ baking dish that has been lightly sprayed with no-stick cooking spray. Melt butter in a medium saucepan. Stir in flour to make a roux, stir and cook until bubbly, and gradually whisk in chicken broth then bring to boiling, stirring frequently. Remove from heat then stir in the sour cream and Green Chile. Pour sauce evenly over enchiladas. Top with remaining 3/4 cup cheese and bake at 400° F for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbling. Please to enjoy!
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Potatoes au Gratin with Green Chile!
6 russet potatoes, peeled and sliced thin
1 clove garlic, peeled and sliced in half
1 cup grated Gruyere cheese
1/2 cup to 3/4 cup roasted Green Chile chopped
3 cups heavy cream
Salt and freshly ground white pepper
3 tablespoons fresh chives, minced
Preheat the oven to 375°. Rub the cut sides of a garlic clove on the bottom and sides of a 9 x 13-inch casserole or 6 individual oval gratin dishes (10 1/2-inch). The gratin is easier to assemble by first prepping all of the ingredients. Peel and slice the potatoes, placing the potatoes immediately into large bowl of ice water as you work to prevent browning. Grate the cheese and place the cream in a large saucepan over a medium heat and bring to a simmer.
Drain and pat dry the potatoes in a dishtowel then add into the saucepan of simmering cream for 5 minutes. Using a slotted spoon, remove the potato slices placing half in the baking dish or individual baking dishes to create the first layer. Sprinkle with a pinch of salt and white pepper. Put in the chopped green Chile, arrange flat in a single layer over the potatoes. Adjust the quantity of Chile to suit your individual taste.
Cover the Chile with the remaining potatoes, pressing down to smooth evenly. Pour the remaining cream from the saucepan over the potatoes, distributing evenly if making individual gratins, top with the grated Gruyere cheese and another sprinkle of salt and white pepper.
Place the gratin(s) on a baking sheet and bake in a 375° oven for about 45 minutes, or until the potatoes are tender and the top is browned and bubbly. Remove from the oven and allow to rest about 10 minutes before serving. Sprinkle the top the minced fresh chives and serve. The gratins may be made a day or two ahead, store covered in the refrigerator. Reheat in covered with foil in a 350° oven for about 30 minutes. Should be about 6 to 8 servings.
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A Posole, Pork, and Green Chile Recipe from Beth at Budget Bites!
1 small yellow onion
2 Tbsp vegetable or canola oil
2 Tbsp flour
2 Tbsp mild chili powder
3 oz. tomato paste
1/2 tsp cumin
1/2 tsp garlic powder
1/4 tsp cayenne pepper
3/4 tsp salt
2 cups water
3 cups chicken broth
4 oz. Hatch Green Chile diced
12 oz. Posole
1.5 cups shredded pork
1 fresh lime
1/2 bunch fresh cilantro
Posole: Soak posole overnight, then rinse well. Boil posole in salted water for approximately two hours. Drain off water & put posole aside.
Finely dice the onion, then add it to a large soup pot along with the canola oil. Sauté the onion in the oil over medium heat for 3-5 minutes, or until it is tender and transparent. Add the flour and chili powder and continue to sauté for two minutes more. The mixture will be fairly dry, so stir continuously to prevent burning. Add 2 cups water, tomato paste, cumin, garlic powder, cayenne pepper, and salt to the pot. Whisk the ingredients together until the tomato paste is dissolved. Allow the mixture to come to a simmer, at which point it will thicken. Finally, add the chicken broth, shredded pork, diced chiles, and posole. Stir to combine and then heat through (about 10 minutes). Cut the lime into wedges and roughly chop the cilantro. Top each bowl with chopped cilantro and a wedge of lime to squeeze over top.
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Hatch Green Chile Chicken Enchiladas
A very tasy & fun recipe from Julie at the “Lovely Little Kitchen”.
1 tablespoon butter
1 tablespoon flour
1 cup chicken broth
1/4 cup heavy cream
2 tablespoons chopped Hatch green chile
2 1/2 cups shredded Monterey jack cheese
Garnish: Avocado slices, green onions, fresh cilantro
1 cup chopped or shredded cooked chicken
1 14 ounce can black beans, drained and rinsed
1 14 ounce can corn, drained and rinsed
1/4 cup chopped Hatch Green Chile
2 ounces cream cheese, softened
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon salt
8 soft taco size flour tortillas
Preheat oven to 350 degrees.
For the Sauce:
In a medium pan, melt butter over medium high heat. Whisk in flour to form a paste and cook for about 2 minutes. Gradually whisk in the chicken broth, and bring to a gentle boil, whisking occasionally. When the sauce has thickened slightly, stir in the heavy cream, green chile, and 1/2 cup of the cheese. Stir until smooth. Remove from heat and set aside.
For the Filling:
In a large bowl, mix together chicken, black beans, corn, green chiles, cream cheese, and spices. Divide the mixture between eight flour tortillas. Pour enough sauce to cover the bottom of a greased 9 by 13 baking dish. Roll the tortillas around the filling, and place in the pan seam side down. Pour remaining sauce over the filled enchiladas, and sprinkle remaining cheese over the top. Bake for 30 minutes uncovered, or until hot and bubbly and the cheese is beginning to brown. Garnish with avocado, green onions and fresh cilantro.
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A Quick & Easy Chicken Quesadilla Recipe!
This avocado chicken quesadilla recipe is a delicious quesadilla with a Balsamic Reduction that is ready in 30 minutes. Perfect for a weeknight dinner or lunch. From Denise at the “Sweet Peas & Safron” website.
1/2 cup balsamic vinegar
1 tablespoons brown sugar
4 12- inch tortillas
16 slices of mozzarella cheese
1 bunch of fresh basil approx 10 leaves per quesadilla
1 pint of cherry tomatoes halved (approx 8-10 tomatoes per quesadilla)
1 1/2 cups shredded rotisserie chicken
4 to 8 ounces of Green Chile
salt and pepper
2 avocados sliced (half avocado per quesadilla)
In a small pot, combine the vinegar and brown sugar, stirring until sugar is dissolved. Bring to a boil, reduce heat, and simmer (uncovered), stirring occasionally, for 10-15 minutes, until the mixture is reduced by half. Cool as much as possible before serving (place in fridge if possible). Best chilled overnight, but may be used once cooled to room temperature.
Spray a large non-stick frying pan with oil and heat over medium heat. While pan is heating, assemble your quesadillas by scattering mozzarella, basil leaves, tomato halves, chicken, Green Chile and the avocado slices over half of the tortilla. Season with salt and pepper. Transfer to frying pan, flip the empty side over the filled side. Place a dinner plate over the quesadilla, cover with a pot lid, and cook until golden brown, 2-4 minutes. Gently flip the quesadilla, re-apply the dinner plate and pot lid, and cook until the other side is golden brown, another 2 or so minutes.
Serve immediately, and don’t forget to drizzle generously with the balsamic drizzle!
Recipe from From Denise at the “Sweet Peas & Safron” website.
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