Why are they "gringo" chicken enchiladas, you ask? Honestly, Curtis never came across any enchiladas that looked like this when he was living in Mexico. Their origins definitely lie north of the Rio Grande.
That said, they are pretty darn tasty.
CURTIS' GRINGO CHICKEN ENCHILADAS
12 flour tortillas
Filling:
2 cups chicken
2 cups cheese
½ cup chopped onion
1 10 oz. can enchilada sauce*
Sauce:
2 10 oz. cans cream of chicken soup
1 4 oz. can diced green chilies
1 cup cheese
½ cup sour cream or yogurt
¼ t. salt
Dice up the chicken (turkey breasts are sometimes cheaper and just as good) and onion. Cook chicken; toss onion in at the last 5 minutes. Add the cheese to the chicken/onion mixture. If you let the chicken cool 10 minutes or so, the cheese won't melt as much, but it's up to you.
Get out a 9x13" pan (I like glass best). Put a little enchilada sauce in the bottom and swirl it around to keep the tortillas from sticking to the pan.
If you are blessed with a gas stove, cook the tortillas over a flame for 10 to 15 seconds each side. This will add to the taste, trust me. Then put 1-2 spoonfuls of enchilada sauce on the tortilla and spread it around. Put a good dollop of the filling in it, roll it up and place it in the 9x13" pan.
When all the tortillas that will fit are filled and placed in, put the rest of the chicken mixture (if any) on top. Pour the sauce over the enchiladas, making sure it coats well. Sprinkle the remaining enchilada sauce and a handful of cheese over the top.
Cover with aluminum foil and bake at 350 degrees for 30-40 minutes, uncovering for the last ten minutes. Serve and bask in the oohs and aahs from the crowd.
Serves about 8 gringos.
Source: the manly Curtis Houghton
*We usually use green enchilada sauce for chicken enchiladas, but you do you.
Showing posts with label chicken. Show all posts
Showing posts with label chicken. Show all posts
Monday, April 23, 2018
Tuesday, March 13, 2018
Chicken Noodle Casserole
Yeah, we already have a tuna noodle casserole on the site. But we made this the other night and it was SUPER DELICIOUS, so we're passing it on.
CHICKEN NOODLE CASSEROLE
12 oz. egg noodles, cooked and drained
2 10 oz. cans chunk chicken breast, drained (or the same amount of rotisserie or boiled chicken meat)
2 10 oz. cans cream of chicken soup
1 cup mayonnaise
1 cup milk (or use water)
1 bunch green onions, finely chopped (or use half an onion, diced fine and sautéed until soft)
2 cups shredded cheddar cheese
1½ cups frozen peas and carrots
1 cup panko breadcrumbs
enough melted butter to moisten the breadcrumbs
Preheat oven to 350° F. Spray a 9x13" baking dish with nonstick cooking spray.
In a large bowl, combine chicken, cream soup, mayonnaise, milk (or water), onions, cheese and frozen peas and carrots. Stir until combined, then gently stir in cooked noodles. Pour into baking dish. Combine breadcrumbs and butter and sprinkle over the top of the casserole.
Bake, uncovered, about 30-35 minutes or until edges are bubbly and top is golden brown. The cheese and mayo will sort of disappear into the cream of whatsit sauce, creating savory casserole goodness. You can also substitute other frozen green veggies for the peas and carrots if you prefer them, or if you don't happen to have peas and carrots in the freezer (we used a bag of frozen broccoli instead and it turned out fantastic).
Serves 6 happy people.
Source: shamelessly stolen and tweaked from the Internet.
CHICKEN NOODLE CASSEROLE
12 oz. egg noodles, cooked and drained
2 10 oz. cans chunk chicken breast, drained (or the same amount of rotisserie or boiled chicken meat)
2 10 oz. cans cream of chicken soup
1 cup mayonnaise
1 cup milk (or use water)
1 bunch green onions, finely chopped (or use half an onion, diced fine and sautéed until soft)
2 cups shredded cheddar cheese
1½ cups frozen peas and carrots
1 cup panko breadcrumbs
enough melted butter to moisten the breadcrumbs
Preheat oven to 350° F. Spray a 9x13" baking dish with nonstick cooking spray.
In a large bowl, combine chicken, cream soup, mayonnaise, milk (or water), onions, cheese and frozen peas and carrots. Stir until combined, then gently stir in cooked noodles. Pour into baking dish. Combine breadcrumbs and butter and sprinkle over the top of the casserole.
Bake, uncovered, about 30-35 minutes or until edges are bubbly and top is golden brown. The cheese and mayo will sort of disappear into the cream of whatsit sauce, creating savory casserole goodness. You can also substitute other frozen green veggies for the peas and carrots if you prefer them, or if you don't happen to have peas and carrots in the freezer (we used a bag of frozen broccoli instead and it turned out fantastic).
Serves 6 happy people.
Source: shamelessly stolen and tweaked from the Internet.
Wednesday, November 16, 2016
Chicken-Corn Soup
For our occasional Soup Nights in fall, winter and early spring, I try to make at least one offering that can be enjoyed by people with dietary restrictions (in the past, our guests have been Type 2 diabetics, celiacs, vegans, and people with food allergies). Here's one I put together for a guest whose doctor had taken her off onions, garlic and dairy products. It takes some extra prep work because dairy, onions and garlic are in many, MANY prepared foods. Despite the ingredient restrictions, I think it turned out pretty tasty.
Get a package of raw cashews (Trader Joe’s sells them), dump them in a bowl, cover with water and let sit in the fridge overnight. Blend cashews and water very thoroughly, until the mixture reaches the consistency of cream. This keeps in the fridge for about a week.
Chicken prep:
1 whole raw chicken
your favorite gluten-free soy sauce (I used San-J Tamari)
Roast the chicken using your preferred method, basting with gluten-free soy sauce for a flavor boost. Let it cool a bit, pick the meat from the bones and reserve for later, and make chicken broth from the carcass (taking care not to add onion or garlic to the broth). Now forge boldly ahead with the recipe!
Soup:
3 cups frozen corn kernels
1 quart homemade chicken broth (see above)
2 T. Nucoa or other dairy-free margarine, or use oil
4 T. cashew cream (see above) or other dairy-free cream substitute
2 t. cumin seed, freshly toasted in a dry pan, then ground in a mortar
A good dash of nutmeg
A couple good dashes of cayenne pepper
Salt and fresh-ground pepper to taste
Reserved chicken meat (see above)
Additionals/optionals:
cooked crumbled bacon (check that the bacon is gluten-free -- all bacon should be, but sometimes cross-contamination occurs in processing)
chopped chives (NOTE: some folks who can't eat onions also can't eat chives, so keep 'em separate)
In a medium stockpot, melt margarine. Add corn, chicken stock, cumin, nutmeg, cayenne and pepper and let it simmer until the corn is cooked. Transfer in batches to a blender and blend about 4 minutes, or until it’s really velvety smooth. Return to the pot and add chicken meat and cashew cream, and heat through. Salt to taste. Serve with bacon and chives on the side for diners to garnish as desired.
Feeds many.
The freshly-toasted and ground cumin and soy sauce give this soup a great savory note that offsets the sweetness of the corn and cashew cream. In fact, if I were to do this again I'd add more cumin, but try it this way first, then adjust to your taste.
By the way, guests who didn't have dietary restrictions also OM NOM NOMmed this soup until it was gone, so really, it's good.
Contributor: Soozcat
CHICKEN-CORN SOUP
Cashew cream:Get a package of raw cashews (Trader Joe’s sells them), dump them in a bowl, cover with water and let sit in the fridge overnight. Blend cashews and water very thoroughly, until the mixture reaches the consistency of cream. This keeps in the fridge for about a week.
Chicken prep:
1 whole raw chicken
your favorite gluten-free soy sauce (I used San-J Tamari)
Roast the chicken using your preferred method, basting with gluten-free soy sauce for a flavor boost. Let it cool a bit, pick the meat from the bones and reserve for later, and make chicken broth from the carcass (taking care not to add onion or garlic to the broth). Now forge boldly ahead with the recipe!
Soup:
3 cups frozen corn kernels
1 quart homemade chicken broth (see above)
2 T. Nucoa or other dairy-free margarine, or use oil
4 T. cashew cream (see above) or other dairy-free cream substitute
2 t. cumin seed, freshly toasted in a dry pan, then ground in a mortar
A good dash of nutmeg
A couple good dashes of cayenne pepper
Salt and fresh-ground pepper to taste
Reserved chicken meat (see above)
Additionals/optionals:
cooked crumbled bacon (check that the bacon is gluten-free -- all bacon should be, but sometimes cross-contamination occurs in processing)
chopped chives (NOTE: some folks who can't eat onions also can't eat chives, so keep 'em separate)
In a medium stockpot, melt margarine. Add corn, chicken stock, cumin, nutmeg, cayenne and pepper and let it simmer until the corn is cooked. Transfer in batches to a blender and blend about 4 minutes, or until it’s really velvety smooth. Return to the pot and add chicken meat and cashew cream, and heat through. Salt to taste. Serve with bacon and chives on the side for diners to garnish as desired.
Feeds many.
The freshly-toasted and ground cumin and soy sauce give this soup a great savory note that offsets the sweetness of the corn and cashew cream. In fact, if I were to do this again I'd add more cumin, but try it this way first, then adjust to your taste.
By the way, guests who didn't have dietary restrictions also OM NOM NOMmed this soup until it was gone, so really, it's good.
Contributor: Soozcat
Monday, June 29, 2015
Thai Chicken Soup
This is different from the Thai "lettuce soup" previously posted. And it looks delish.
THAI CHICKEN SOUP
1 T. vegetable oil
1 onion, thinly sliced
2 cloves garlic, minced
2 T. green curry paste (or use red curry paste)
6 cups low sodium chicken broth
1 15 oz. can coconut milk
1 T. fish sauce or more according to taste
2 red bell peppers, thinly sliced
4 oz. thin rice noodles
2 small skinless boneless chicken breasts, about 1 lb. total, very thinly sliced crosswise
1 T. or more fresh lime juice, to taste
1 cup fresh cilantro, lightly chopped
Heat vegetable oil in a large pot. Add onions and cook until translucent. Add garlic and curry paste and cook 1-2 minutes. Add the chicken broth, coconut milk and fish sauce and cover, bringing to a boil. Add bell pepper and noodles and simmer, uncovered, until noodles are al dente, about 3 minutes. Add chicken and simmer until just cooked through, about 3 minutes. Stir in lime juice and cilantro. Diners may add more fish sauce and lime juice if they want.
Makes 4 servings.
Contributor: Karin Buck
THAI CHICKEN SOUP
1 T. vegetable oil
1 onion, thinly sliced
2 cloves garlic, minced
2 T. green curry paste (or use red curry paste)
6 cups low sodium chicken broth
1 15 oz. can coconut milk
1 T. fish sauce or more according to taste
2 red bell peppers, thinly sliced
4 oz. thin rice noodles
2 small skinless boneless chicken breasts, about 1 lb. total, very thinly sliced crosswise
1 T. or more fresh lime juice, to taste
1 cup fresh cilantro, lightly chopped
Heat vegetable oil in a large pot. Add onions and cook until translucent. Add garlic and curry paste and cook 1-2 minutes. Add the chicken broth, coconut milk and fish sauce and cover, bringing to a boil. Add bell pepper and noodles and simmer, uncovered, until noodles are al dente, about 3 minutes. Add chicken and simmer until just cooked through, about 3 minutes. Stir in lime juice and cilantro. Diners may add more fish sauce and lime juice if they want.
Makes 4 servings.
Contributor: Karin Buck
Tuesday, November 25, 2014
Poultry Brine
If you want to get your turkey ready for Thanksgiving, or just have a really special roast chicken, you can dunk your bird in this brine to make it succulent and delicious. You're welcome!
(You can find juniper berries at well-stocked spice shops and in some import stores like Cost Plus.)
POULTRY BRINE
1¼ gallons cold water
1 cup kosher salt
½ cup sugar
1 bunch fresh thyme or 2 tablespoons dried thyme
2 bay leaves, torn in pieces
½ head garlic cloves, peeled
3 allspice berries, crushed
2 juniper berries, crushed
15-20 peppercorns, crushed (this was Curtis' addition)
Use a large pot that can easily hold the brine and the poultry you intend to brine. Add all ingredients and heat, stirring until sugar and salt dissolve. Allow brine to cool completely, adding ice if necessary to speed the process. Then add poultry, covering with a plate or weight to keep poultry submerged. Refrigerate 24 hours before removing poultry from brine. Rinse poultry briefly under fresh running water and rub skin with oil to encourage browning (otherwise your bird will be tender and juicy but a little pale).
This recipe makes enough brine to cover a chicken, duck or capon. Brine recipe may be doubled or tripled to cover a larger bird. Have fun!
Contributor: Soozcat (via several brining recipes)
(You can find juniper berries at well-stocked spice shops and in some import stores like Cost Plus.)
POULTRY BRINE
1¼ gallons cold water
1 cup kosher salt
½ cup sugar
1 bunch fresh thyme or 2 tablespoons dried thyme
2 bay leaves, torn in pieces
½ head garlic cloves, peeled
3 allspice berries, crushed
2 juniper berries, crushed
15-20 peppercorns, crushed (this was Curtis' addition)
Use a large pot that can easily hold the brine and the poultry you intend to brine. Add all ingredients and heat, stirring until sugar and salt dissolve. Allow brine to cool completely, adding ice if necessary to speed the process. Then add poultry, covering with a plate or weight to keep poultry submerged. Refrigerate 24 hours before removing poultry from brine. Rinse poultry briefly under fresh running water and rub skin with oil to encourage browning (otherwise your bird will be tender and juicy but a little pale).
This recipe makes enough brine to cover a chicken, duck or capon. Brine recipe may be doubled or tripled to cover a larger bird. Have fun!
Contributor: Soozcat (via several brining recipes)
Monday, October 6, 2014
Company Chicken Rolls
Company coming? Time for chicken rolls!
COMPANY CHICKEN ROLLS
Rolls:
2 cups chicken, cooked and cubed
4 oz. canned mushrooms, drained
2 frozen canisters Pillsbury Crescent Rolls
3 oz. cream cheese
3 oz. cream cheese with chives
¼ cup margarine or butter, softened and beat
⅛ teaspoon pepper
melted butter for dipping
1 cup breadcrumbs
¾ teaspoon sage
½ cup finely chopped nuts
Gravy:
4 cups chicken broth
1 tablespoon butter
4 tablespoons cornstarch
Preheat oven to 350 degrees. Cream together mushrooms, cheese, margarine and pepper. Fold in chicken and roll about ⅛ cup of mixture into each crescent roll. Dip in additional melted margarine/butter, then in breadcrumbs, sage and nuts. Place rolls on a greased cookie sheet and bake 20-30 minutes.
Near the end of baking time, in a skillet combine chicken broth and butter and heat to near boiling. Add cold water to cornstarch to make a slurry and stir it into the skillet to thicken the gravy. (Hint: the better your chicken broth is, the better your gravy will be.)
Serve rolls with gravy and jellied cranberry sauce. Makes about 16 rolls.
Contributor: Marjorie Clark
COMPANY CHICKEN ROLLS
Rolls:
2 cups chicken, cooked and cubed
4 oz. canned mushrooms, drained
2 frozen canisters Pillsbury Crescent Rolls
3 oz. cream cheese
3 oz. cream cheese with chives
¼ cup margarine or butter, softened and beat
⅛ teaspoon pepper
melted butter for dipping
1 cup breadcrumbs
¾ teaspoon sage
½ cup finely chopped nuts
Gravy:
4 cups chicken broth
1 tablespoon butter
4 tablespoons cornstarch
Preheat oven to 350 degrees. Cream together mushrooms, cheese, margarine and pepper. Fold in chicken and roll about ⅛ cup of mixture into each crescent roll. Dip in additional melted margarine/butter, then in breadcrumbs, sage and nuts. Place rolls on a greased cookie sheet and bake 20-30 minutes.
Near the end of baking time, in a skillet combine chicken broth and butter and heat to near boiling. Add cold water to cornstarch to make a slurry and stir it into the skillet to thicken the gravy. (Hint: the better your chicken broth is, the better your gravy will be.)
Serve rolls with gravy and jellied cranberry sauce. Makes about 16 rolls.
Contributor: Marjorie Clark
Monday, September 29, 2014
Chicken or Turkey à la King
Auntie Linda's recipe might seem like a skillet dinner from the '60s designed to use up leftover poultry, but the creation of this dish dates all the way back to the late 1800s. (Really. Check it out.)
CHICKEN (OR TURKEY) À LA KING
¼ cup butter or margarine, melted
¼ lb. fresh mushrooms, washed and sliced
½ green pepper, chopped
2 pimientos, chopped
3 tablespoons flour
½ teaspoon salt
1 cup chicken broth or bouillon
½ cup milk
dash pepper, fresh ground
¼ teaspoon turmeric
1 teaspoon sugar
½ cup heavy cream
2 egg yolks
2 cups cooked chicken or turkey, cubed
In a medium saucepan, sauté mushrooms, green pepper and pimientos in butter for 5 minutes. Remove from heat and stir in flour and salt until smooth. Blend in chicken broth and milk, cooking over low heat, stirring constantly until mixture thickens and bubbles. Stir in pepper, turmeric and sugar. Turn heat to low. Blend cream into egg yolks; temper the egg by adding a small amount of hot mixture to the eggs, whisking well, then slowly pour the egg mixture into the pan, stirring constantly. Add chicken or turkey and gently heat through. Serve over toast, biscuits, rice or noodles.
Makes about 6 servings.
Contributor: Linda Hart
CHICKEN (OR TURKEY) À LA KING
¼ cup butter or margarine, melted
¼ lb. fresh mushrooms, washed and sliced
½ green pepper, chopped
2 pimientos, chopped
3 tablespoons flour
½ teaspoon salt
1 cup chicken broth or bouillon
½ cup milk
dash pepper, fresh ground
¼ teaspoon turmeric
1 teaspoon sugar
½ cup heavy cream
2 egg yolks
2 cups cooked chicken or turkey, cubed
In a medium saucepan, sauté mushrooms, green pepper and pimientos in butter for 5 minutes. Remove from heat and stir in flour and salt until smooth. Blend in chicken broth and milk, cooking over low heat, stirring constantly until mixture thickens and bubbles. Stir in pepper, turmeric and sugar. Turn heat to low. Blend cream into egg yolks; temper the egg by adding a small amount of hot mixture to the eggs, whisking well, then slowly pour the egg mixture into the pan, stirring constantly. Add chicken or turkey and gently heat through. Serve over toast, biscuits, rice or noodles.
Makes about 6 servings.
Contributor: Linda Hart
Tuesday, September 23, 2014
Chicken Divan
Your basic early '60s chicken-broccoli casserole dish. Perfect for retro get-togethers, church suppers and other places where you need to feed a lot of people. Mmm mmm cream of whatsit soup!
CHICKEN DIVAN
2 10 oz. packages frozen broccoli spears (or use the same amount leftover steamed broccoli)*
1 whole chicken, cooked, skinned and boned
2 10¾ oz. cans cream of chicken soup
1 cup mayonnaise (this ain't no diet casserole)
2 tablespoons lemon juice
¾ teaspoon curry powder
1 cup Cheddar cheese, grated
Parmesan cheese to sprinkle generously on top
A little melted butter
Preheat oven to 375 degrees. On the bottom of a 9x13" casserole dish, layer broccoli. Place cut-up chicken on top of broccoli. Mix together soup, mayonnaise, lemon juice and curry powder and pour over chicken. Top with Cheddar and Parmesan. (You can also mix breadcrumbs with the Parmesan for a topping with a little more body.) Drizzle with melted butter. Cover dish with foil and bake 30 minutes or until hot and bubbly. Serve with rice. Makes 8 servings.
*This dish is also good made with asparagus, if you happen to like that sort of thing. (And who doesn't?)
Contributor: Norma Eriksson
CHICKEN DIVAN
2 10 oz. packages frozen broccoli spears (or use the same amount leftover steamed broccoli)*
1 whole chicken, cooked, skinned and boned
2 10¾ oz. cans cream of chicken soup
1 cup mayonnaise (this ain't no diet casserole)
2 tablespoons lemon juice
¾ teaspoon curry powder
1 cup Cheddar cheese, grated
Parmesan cheese to sprinkle generously on top
A little melted butter
Preheat oven to 375 degrees. On the bottom of a 9x13" casserole dish, layer broccoli. Place cut-up chicken on top of broccoli. Mix together soup, mayonnaise, lemon juice and curry powder and pour over chicken. Top with Cheddar and Parmesan. (You can also mix breadcrumbs with the Parmesan for a topping with a little more body.) Drizzle with melted butter. Cover dish with foil and bake 30 minutes or until hot and bubbly. Serve with rice. Makes 8 servings.
*This dish is also good made with asparagus, if you happen to like that sort of thing. (And who doesn't?)
Contributor: Norma Eriksson
Sunday, September 14, 2014
Hot Chicken Salad
Julie used to make this on a fairly regular basis.
HOT CHICKEN SALAD
1 chicken, cooked, skinned, boned and cut up
⅔ cup celery, finely chopped
2 tablespoons onion, minced
2 tablespoons lemon juice
1½ cups mayonnaise (yes, that much. Just do it, OK?)
1 can evaporated milk
4 cups cooked rice
3 cans condensed cream of chicken soup
Topping:
1 cup crushed cornflakes or fine breadcrumbs
1 cup almonds, chopped
6 T. butter, melted
Preheat oven to 350 degrees. Mix everything but the topping together and sling it into a 9x13" pan. Mix together the topping ingredients and sprinkle over the top of the casserole. Bake 1 hour. Do the Dance of Deliciousness. Serves about 8.
Contributor: Julie Buck (shamelessly stolen from Kristi)
HOT CHICKEN SALAD
1 chicken, cooked, skinned, boned and cut up
⅔ cup celery, finely chopped
2 tablespoons onion, minced
2 tablespoons lemon juice
1½ cups mayonnaise (yes, that much. Just do it, OK?)
1 can evaporated milk
4 cups cooked rice
3 cans condensed cream of chicken soup
Topping:
1 cup crushed cornflakes or fine breadcrumbs
1 cup almonds, chopped
6 T. butter, melted
Preheat oven to 350 degrees. Mix everything but the topping together and sling it into a 9x13" pan. Mix together the topping ingredients and sprinkle over the top of the casserole. Bake 1 hour. Do the Dance of Deliciousness. Serves about 8.
Contributor: Julie Buck (shamelessly stolen from Kristi)
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