Archive for the ‘Chicken’ Category

Cream Cheese Enchiladas

Aug 4th, 10 / 2 Comments

I am not a big enchilada fan, I LOVE Mexican food but do not like enchiladas, except these, OMG yummy. The cream cheese in them really matches it out and makes it delicious.

I prepped all the filling the night before so the night of I just had to stuff and roll my tortillas and bake. It saved on time a lot.

Cream Cheese Enchiladas (From:  Cassie Craves)

  • 1 pkg cream cheese, softened
  • 1/2 cup sour cream
  • 2 cups prepared salsa
  • 1 cup shredded colby cheese
  • 1 cup shredded chipotle cheddar cheese
  • 2 cups cooked shredded chicken
  • 1 cup frozen corn kernels, thawed
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cumin
  • Salt and pepper
  • 8 8-inch flour tortillas
Preheat oven 325 degrees.

In a medium bowl cream together cream cheese and sour cream. Stir in 1/2 cup salsa. Stir in 1/2 cup of each type of cheese.

In a second bowl toss together the chicken, corn, cumin, chili powder, salt, and pepper.Add the chicken mixture to the cheese mixture and stir to combine.

Spread about 1/2 cup salsa in the bottom of a baking dish. Place 1/3 to 1/2 cup filling on a tortilla, roll up and put in dish seam side down. Repeat process for remaining tortillas.

Pour remaining salsa over enchiladas, spreading to coat all of them. Sprinkle with remaining cheese.

Transfer to preheated oven and bake 20 to 25 minutes until hot and bubbly.

Chicken Chow Mein

May 8th, 10 / 1 Comment

This week I suddenly got the craving for chow mein, I searched the message board and found this recipe.

It was rather simple to throw together but I will add some more spices next time as it seemed a little bland to us.

Chicken Chow Mein (From: Christine’s Cuisine)

  • 1 tbsp canola oil
  • 2 yellow onions sliced
  • 4 stalks of celery sliced diagonally 
  • 2 cups reduced sodium chicken broth
  • 2 cooked chicken breasts, diced in cubes
  • 2 tbsp cornstarch dissolved in 2 tbsp water
  • 1 package of fresh bean sprouts or 1 can of bean sprouts (drained)
  • soy sauce
  • chow mein noodles
  • cooked white or brown rice according to package directions

Saute onions and celery in oil over medium heat in a 10-inch skillet until softened (approximately 5 minutes).

Add the chicken broth and bring to a simmer. (5 – 10 mintues)

Add cooked chicken and cornstarch.  Heat until thickened – another 5 minutes.  

Add bean sprouts and a few dashes of soy sauce.  Cook until sprouts are softened.  

Serve over rice and top with chow mein noodles and extra soy sauce.

BBQ Chicken Pizza

Mar 28th, 10 / 1 Comment

Another guest post for you all, I am very excited about this, I have never tried BBQ pizza but after this recipe I will be trying it. And now on to Stephany from Realistic Eats….

The Hubs and I have been on a huge pizza kick lately. We used to buy the dough from our market, but they recently stopped carrying the dough we really enjoy – so we have now entered the phase of making our own dough – and it’s so easy! How have we not been doing this the whole time?

The Hubs has had a craving for the Lloyds bbq chicken lately – so I figured I’d make us a bbq chicken pizza – since it had been an age since I made this type of pizza.
Now seriously people, there are tons of recipes out there for BBQ chicken pizza, but really, mine is so easy you may go – why should I try this? I’ll tell you why – it’s foolproof, quick, easy and filling.
And you’re so lucky – I’m even going to share our foolproof dough recipe with you now too!
Quick Pizza Dough (From: New Good Housekeeping Cookbook)
  • 3/4 teaspoon salt
  • 1 packet quick rise yeast
  • 2 cups flour
  • 3/4 cup warm water
In your mixer with the hook attachment mix, all at once (yes, all at once!)
Blend all of the ingredients together, you may need to add a touch of water or flour depending how your dough is coming together.
When done, wrap in saran wrap (sprayed with plastic wrap), and set aside for 10-20 minutes until it doubles in size.
You’re then ready to roll it out and go make your pizza.
 
Stephany’s Quick and Easy BBQ Chicken Pizza (From: Realistic Eats)
 
  • 1 tub of Lloyds BBQ Chicken (spread over the crust) – you may use less than the tub if it’s a smaller pizza.
  • 1 onion diced thin
  • 1 can crushed pineapple – drained well
  • Monterey Jack Cheese shredded – as much as you’d like to top your pizza.
Bake at 425 for about 15-20 minutes until the crust is golden brown and enjoy!
Thank you Stephany, make sure to check Stephanys blog for many more great recipes!

Mushroom Chicken

Mar 11th, 10 / 0 Comments

I have came to terms that I will NEVER get a good picture of this dish, I have made it 3 or 4 times taking a picture every time because we love it, but everytime getting a mess. This time I decided to just go with it because we love this dish.

It is SOOO simple to throw together, for the most part is stuff we always have at home and is very tasty. We prefer this with rice but I think pasta would be good too, I always make a little extra sauce for the rice.

Mushroom Chicken (From: Paved with Good Intentions)

  • 1 chicken breast
  • 2 tsp plain yogurt
  • 4 tsp sour cream
  • 1 can mushrooms

Preheat oven to 350. Grease shallow baking dish and lay chicken in dish. Season chicken with salt, pepper, and paprika.

In a small bowl, mix yogurt and sour cream. Cover chicken with this mixture.

Top with mushrooms and bake 30 minutes.

Buffalo Chicken Enchiladas

Mar 9th, 10 / 2 Comments

Although neither Adam nor I like spicy food we are both weirdly in love with buffalo flavor. As soon as I saw these in my google reader I knew I was going to make them, I had half a thing of sweet baby rays buffalo sauce in the fridge and this was the perfect use.

I ended up using 2 chicken breasts, and 8 shells. But kept everything else with the same amount, I omitted the green onions.

We loved these, they were simple to throw together and were very delicious, I am excited to eat them for lunch today :)

Buffalo Chicken Enchiladas (From: Cassie Craves, Originally From: Pillsbury Annual Recipes)

  • 1 (10.75-ounce) can condensed cream of chicken soup
  • 1 cup refrigerated sour cream ranch dip
  • 2/3 cup chopped green onions (about 10 medium onions)
  • 3 cups chopped cooked chicken
  • 3/4 cup buffalo wing sauce
  • 12 6-inch tortillas
  • 3 cups shredded cheddar cheese

Heat oven to 350 degrees. Spray 13 x 9-inch glass baking dish with non-stick cooking spray. In medium bowl, mix soup, dip, and 1/3 cup of the onions. In large bowl, mix chicken and buffalo wing sauce until coated.

Spoon 2 tablespoons soup mixture down center of each tortilla; set remaining mixture aside. Reserve 1/2 cup cheese for garnish. Top each tortilla with about 1/4 cup chicken mixture and scant 1/4 cup cheese. Fold sides of tortillas over filling; place seam side down in baking dish. Spoon remaining soup mixture over filled tortillas.

Cover dish tightly with foil. Bake 40 to 45 minutes or until hot and bubbly.

Remove from oven. Sprinkle with reserved 1/2 cup cheese and remaining 1/3 cup onions. Bake uncovered about 5 minutes longer or until cheese is melted.

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