Almond-Crusted Chicken Burgers

burger-collage

Chicken burgers are so yummy, but knowing what goes into them is scary to say the least. These chicken burgers are so amazing, you will want to eat them often. The first time I made them I was playing around with grinding my own chicken. I used all breast meat and they were great. The second time I used breast and thigh and they were even better. You will need a food processor to make these. Dressing them with typical chicken burger staples like lettuce, tomato, and mayo is excellent.

You can elevate them to another level by making buffalo chicken burgers; simply dip them in Frank’s Red Hot sauce, top with a dab of blue cheese dressing, and a little lettuce for an outstanding burger. The coating on the burger is really what makes them so special. It’s sweet, crunchy, a bit spicy – and yes – healthy. I fried them before freezing them, but they can be spritzed with oil spray and baked for a lighter take. When ready for a chicken burger, pull one out of the freezer and pop it in your toaster [or regular] oven. Place on a grilled bun with your favorite toppings and enjoy!

Chicken Burger Breading
1 c. unsalted dry roasted sliced almonds
4 c. corn flakes
2 tbsp. Granulated sugar
1/4 c. sesame seeds
1 tsp. red pepper flakes

Chicken Burger Filling
3 fresh chicken breasts (cut into 1 in. cubes)
3 fresh chicken thighs (cut into 1 in. cubes)
1 tsp. Frank’s Red Hot sauce
1 tsp. Salt
1/2 tsp. black pepper
2 tsp. olive oil

Instructions
In a food processor, add all of the ingredients for the topping. Pulse until it resembles coarse cornmeal (there will still be some small pieces of almonds that are visible). I prefer mine slightly coarse, but if you prefer a finer grind, pulse more. Remove from processor and set aside.

On a cutting board, cut up all of the chicken into 1-inch chunks. Divide the cut thighs and breast meat in half and place half of each type of chicken into the food processor. Add 1 tsp. of olive oil. Close the cover and pulse repeatedly until you achieve the texture that appeals to you. It can be blended to your liking (finer or chunkier). When the first batch is done, place in a large bowl and add the remaining chicken and another tsp. of olive oil to the food processor and blend the remaining chicken. Add to the bowl along with the remaining ingredients (Frank’s Red Hot sauce, salt, pepper) and mix thoroughly. Grab enough chicken to make a chicken patty. Divide your breading mixture in half and begin breading the chicken patty with the crumbs. The breading will stick beautifully to the chicken.

In a 10″ skillet add 1/2 cup of vegetable oil and heat on medium-high. The oil should not be smoking; if it is, lower it a bit. Place 2-3 patties in the pan and fry. The patties should get a nice golden-brown color after about 1 minute, and then you can flip and cook for another minute or so, adjusting for the thickness of your patties. They will feel firm when they are done, but it’s a good idea when cooking any meats to cut the thickest patty to check for doneness. Remove from the skillet and drain on a paper plate with paper towel liner. Let them cool and layer with parchment paper, place in a ziplock bag and freeze.

This recipe will yield 17 1/2-inch chicken burgers. Or go ahead and make chicken nuggets for an easy and quick kids meal.
Chicken Burger

Homemade Pasta

imageFor years I have been trying to find a pasta recipe that I like. My issue has always been the texture of the dough. I love homemade pasta because it tends to be soft and tender. Every time I have ever made it the recipe has always called for semolina flour, which creates a stiff and rubbery texture. I finally found a great recipe. This comes from a lovely Italian lady named Lidia.

I was just fooling around one day when I tried the recipe. I had no intentions of even making pasta. The husband was outside working and in like 5 minutes this ball of dough was resting on the counter. It rested for 1 hour and then I cut it into 4 pieces and rolled one quarter out by hand. I cut it into wide noodles called pappardelle. I have always remembered my grandmother making pasta. She used to roll it out with a machine. The way she checked the thinness of her pasta was to lay it on a piece of newspaper. If you could see words behind the pasta it was thin enough. Really technical stuff here.

So, I make the pasta(5 minutes), I rest the pasta(1 hour), I boil the pasta(1-2 minutes) and then I taste it. It is so tender and soft and flavorful. It seriously was the best pasta I have ever tasted. After the hubby came in for lunch and I presented him with a plate of pasta, embellished with fresh slices of garlic, olive oil, salt and pepper, and copious amounts of freshly sliced parmesan cheese, I got the word. He states that he has never had a dish of pasta that good in his life. He then makes a joke about waiting 28 years of marriage to finally get a good dish of pasta from his Italian wife. Haha, I’m not offended!

I begin thinking about all the ways I want to make this pasta. Next stop was Canneloni, I also stuck with Lidia and used her recipe for the filling. This time I rolled the pasta out into a long rectangle. Added a scoop of filling in a line, rolled it, cut it and placed it into a pan prepared with tomato sauce. The possibilities are really endless.

Fresh Pasta

2 cups of Organic Unbleached Flour, plus more for working the dough
1/4 cup of olive oil
2 whole large eggs
3 TBSP water

In a food processor (or by hand), add 2 cups of flour and pulse to aerate. In a measuring cup add the eggs, olive oil, and water and beat with a fork just to incorporate. With the food processor running, pour slowly through the feed tube the mixed wet ingredients.

pasta mixing

 

Just as soon as a ball is formed stop mixing and remove the dough onto a floured cutting board. Knead for about a minute with flour into a smooth ball of dough.

 

pasta dough rest

 

Place into a ziploc bag and let sit on the counter for an hour. When the hour is up, have a pot of water boiling with 1 tsp salt and 1 tbsp. olive oil in the water. Cut the ball of dough into 4 pieces.

pasta rolled out

 

 

Roll out one quarter of the dough with flour. As you roll the dough thinner and thinner, continue dusting with flour so it doesn’t stick to the table or rolling pin.

 

 

 

cut pasta

When you achieve the desired thickness, cut it into whatever size pasta strips you want. Keep it dusted with flour until you boil it, when ready to drop it into the boiling water, shake off excess flour. Boil for 1-2 minutes  and remove the pasta from the water. Have the sauce of your choice ready to add to your fresh pasta.

 

Enjoy this fabulous pasta!

pasta with alfredo sauce

 

Argentinian Steak Chimichurri

Skirt steak with homemade Argentinian Chimichurri sauce

Skirt steak with homemade Argentinian Chimichurri sauce

I don’t know about you but, we have parsley, lots and lots of parsley. When I look at excessive amounts of parsley I think of Chimichurri sauce. I cannot even put into words how amazing this steak is, YOU HAVE TO MAKE THIS. We had some skirt steak and some flank steak in our freezer, but you can use other cuts if you want to. However, if you are willing to purchase these cuts of beef to make this, you will not be sorry. They get marinated, grilled whole and then sliced across the grain, then drizzled with Chimichurri sauce. They are super tender and perfect for fajitas or soft tacos. Tonight I served this with an Organic Bamboo infused Gluten free rice. Just a word or two about this rice…I first bought it in Portland, Maine at a specialty shop. The first time we made it we were hooked. I knew I wasn’t going to be in Portland anytime soon, so I went on line and purchased 6 bags, here is the link …Lotus Foods Jade Pearl Bamboo Rice. Or if you have Amazon prime, get it there with free shipping. It’s Organic, Non GMO, and Gluten Free and it tastes amazing.

The Chimichurri sauce is super flavorful and although you may be apt to leave out some of the crushed red pepper, thinking it may be too hot, Don’t do it. Believe me, the sauce is not hot. I think that the vinegar changes something because it’s barely hot. This marinade and sauce is just bursting with flavor.

Marinade:
In a Large Ziploc Bag place the following ingredients with thawed or fresh steak…
Juice of 2 fresh Limes
1/2 cup olive oil
2 cloves of fresh garlic minced
1/2 TBSP Himalayan sea salt or Sea salt
up to 2 lbs Steak
knead the marinade into the steak and refrigerate
marinate the steak in the fridge for no less than 3 hours and no more than 8 hours

Chimichurri Sauce:
1/2 cup coarsely chopped parsley
6 tablespoons Apple Cider vinegar
8 large garlic cloves, minced (5 tablespoons)
4 tablespoons oregano leaves
4 teaspoons crushed red pepper
1 tsp sea salt
1/4 tsp freshly ground pepper
1 cup extra-virgin olive oil
Place all ingredients in cuisinart or blender and pulse until still a bit chunky, not to a puree but close.
let sit for 20 minutes to develop all the flavors. Stir well before drizzling on steak.
chimichurri
Grill Steak on a very hot grill, to your liking. When steak is done grilling, let sit and rest for 10 minutes, slice on the bias against the grain of the meat and drizzle generously with sauce. Serve with your favorite side. Enjoy!

Stuffed Cabbage Rolls

Stuffed Cabbage 6This is one of my all time favorites! I really can’t think of one person in the family that didn’t love my moms stuffed cabbage. I always ate mine the way my father ate his, cut in half, smashed with a fork and then drowned in tomato broth. They take a little bit of work, but they are worth it.

 

 

Recipe:
1 Jumbo Cabbage, core removed, (do not cut cabbage in half-leave whole)
4 lbs ground beef
5 eggs
1 TBSP Salt
1/2 TBSP black pepper
1/2 medium onion finely chopped
1/2 TBSP granulated garlic
1/2 C. grated parmesan cheese
1 handful of fresh parsley chopped
1/2 tsp Oregano
2 cups of Instant cooked rice ( I like to use Annie Chuns sprouted brown rice that is fully cooked, just needs to be heated in the microwave)

60-80 ounces of tomato juice, warmed
(I like to use Pomi strained tomatoes, as they are GMO and BPA free)
1/2 stick butter, melted
1/2 tsp salt and 1/4 tsp pepper
mix together and set aside

Stuffed cabbage 1Steaming the Cabbage
Bring a large pot half-full of water to a boil. Place the cored Cabbage in the water. As the outer leaves begin to steam they will pull away from the cabbage, remove them as they do and place on a plate. Continue to cook and remove layer by layer, cutting away when necessary from the whole head. If there are any very thick stalky parts of the cabbage, thin them out by cutting with a knife the thickest parts so they will not be tough when eating. When you have removed the best leaves of the cabbage and feel there are no more big enough to stuff, turn off the water and reserve the small head for another meal.

Stuffed Cabbage 2Filling:
In a large mixing bowl or a table top mixer with paddle attachment, mix up the ground beef, salt, black pepper, onion, garlic, parmesan cheese, parsley, oregano, and cooked rice.

Prepare a large enough work surface to roll up the cabbage with the beef mixture. Lay the piece of cabbage on the work surface, fill with a generous amount of filling, roll and tuck the sides in as you roll up the cabbage. Place in a large covered pot so they cannot open up open side down. Layer until all the cabbage and beef is used up.Stuffed cabbage 3

Stuffed Cabbage 4Pour the tomato juice mixture into the pot and completely submerge all of the cabbage rolls. Cover and bring to a bubbling simmer between low and medium heat. Leave covered for approximately 1 hour. Be sure that the temperature is not too hot so they do not stick and burn on bottom. Stir in a circle (like spinning the cabbages clockwise around the inside of the pot) occasionally to keep them from sticking to bottom.
Any tomato juice leftover can be added as the cabbage cooks and the juices begin to evaporate, add as needed. After and hour of cooking, check a cabbage roll for doneness, if the cabbage is really tender and the center is done, turn them off. If they need a little longer, cook as necessary. Plan on a two hour window of cooking time. They will stay piping hot in the pan for a long time, at least an hour, after they are cooked.

Linguini Bolognese Alfredo

Linguini BologneseI think most Italians make Bolognese without Alfredo! Typically the sauce is made with a generous amount of ground meat, beef, pork, and or sausage! When I served this in the restaurant for whatever reason it always had Alfredo. The alfredo gives it a whole other element of richness. I made this today because I had a very lean day of vegetable soup and fresh fruit. I felt okay about a high fat supper. Especially since now they are saying “Fat doesn’t make you Fat, sugar does”. Works for me. Our household has been avoiding sugar, milk, and wheat among other things. I actually made my alfredo with almond milk instead of cream. I also, used Jovial brand Einkorn flour Linguini. Einkorn isn’t like other whole wheat. It’s the original ancient grain, untouched, unmodified and really good for you. If you get the chance do a little research on it.

Bolognese Sauce

In a medium sauce pot on med heat sauté until tender…
1/4 c. chopped onion
1/4 c. olive oil

add:
1 lb. uncooked ground beef, cook through
add:
1/2 tsp sea salt
2 cloves minced fresh garlic
1 teaspoon basil or julienne fresh basil
1 teaspoon oregano
1 Carton Pomi Chopped Tomatoes
simmer on med, stirring frequently until water has absorbed, 20 min or so.

While the Bolognese is simmering make the Alfredo sauce
Alfredo sauce recipe here

Make your Pasta, any package of pasta you like. It doesn’t have to be a string pasta like linguini or spaghetti, it can be Penne, Pappardelle or Ziti. Cook by the package instructions. When ready drain and top with a good portion of the meat sauce and then add a ladle or two or three of Alfredo. Shave some fresh Parmesan cheese over top. Serve with garlic bread if you like. Now grab a glass of red wine like one of my favorites… Dreaming Tree Cabernet Sauvignon and Enjoy!

Grilled Marinated Lamb Chops

Grilled Lamb ChopsMarinated Lamb chops are some of my families favorite things. If you are contemplating what to make for a family dinner here’s a thought…Aside from being delicious and easy to eat like a little lollipop, they are a great item for a holiday dinner for two reasons. One…They are an item that gets cooked outside on the grill, good for me because no mess in the kitchen means less cleanup and Two…I don’t have to cook the main course. I usually prepare the marinade 3 days ahead of time and get them marinating. This in an of itself, is a blessing, more time for me to put more effort into my side dishes, desserts, and decor. It really does take the pressure off.

Last christmas we had Lamb chops. I made them because my brother TJ and my son Eric absolutely love them. I probably bought too many but I wasn’t sure how many to make since they are small and each lamb chop is like two bites. However, 4-5 per person is more than enough. Some people will only eat 2-3 and others may eat 5-6, but it all averages out. And, if you have numerous side dishes like I always do, you will be doing the right thing by only allowing for 5-6 per person. It was pretty funny last year, everyone on my brothers side of the table was trying to make him look bad by piling all of their lamb chop bones on his plate at the end of the meal. As I began to clear the plates and his plate was handed to me, my eyes grew really big and my mouth dropped open. I’m thinking he ate like 15 chops only to hear his exclamation…UHT! Everyone exploded into laughter as you would need to know my brother to understand this to be funny!

Grilled Lamb Chops

Two large Ziploc Bags
2 lemons
1 1/2 cups of Olive Oil
1 bunch of fresh Rosemary, stems removed and chopped really finely with a knife on a cutting board, almost to a powder
2 tbsp. salt
2 tbsp. black pepper
8 fresh cloves of garlic minced
2 racks of Lamb chops left whole to marinate and be grilled (I buy the airtight pkg. of two racks of lamb at Sam’s club.They sell them in grocery stores usually 1 rack to the pkg. They are pretty expensive but they are definitely cheaper by the two pack. 1 rack will serve two people and cost you about 7-8 dollars per person.)

Marinade
open both ziploc bags and juice a lemon into each bag
add 3/4 c. olive to each bag
add 3 TBSP chopped rosemary to each bag
add 1 TBSP salt and pepper to each bag
add half of the minced garlic to each bag
mix well and add 1 whole rack of lamb to the bag, massage the marinade into the lamb.
Each day leading up to the day you cook them, take them out of the refrigerator and massage the marinade, you may have to let them get to room temp for an hour or so.
Place back in the fridge and on the day you will be cooking them take them out of the fridge and let them come to room temp before grilling them.

Ready to Grill
Preheat your grill as hot as it will go. 500 degrees is ideal. Place the racks on the hottest spot and get the outside good and crisp fast on both sides so the inside stays rare or medium-rare.
This will not take that long if you get the grill really hot. Remove the racks and let them rest in a warm place for about 10 minutes, slice them into chops, arrange on a pretty platter and serve.
If you desire, serve them with a bernaise sauce or make a delicious drizzle with olive oil, lemon, salt and pepper.

This entree will surely please even the fussiest of guests. It really isn’t any more expensive than a prime rib or a seafood meal. Go ahead and splurge, you deserve it.

Veal Marsala

Veal MarsalaFor an evening meal that feels like you went to a fine restaurant make this Marsala recipe. It takes under 30 minutes to get to the table. This recipe is so flavorful and rich. Use Veal or Chicken cutlets over any kind of pasta or serve alongside mashed potatoes and a vegetable.

 

 

Ingredient List
1 pound of veal cutlets or chicken cutlets
1 c. flour
salt and pepper
vegetable oil for frying
shallots (optional)
1 c. sliced fresh mushrooms
1 c. beef stock
2 cloves fresh garlic
1 c. marsala cooking wine
1/2 c. heavy cream
fresh chopped parsley
1/2 pound of pasta of your choice

Prep the cutlets
dredge them in seasoned flour
(1 cup flour, 1/2 tsp. salt, 1/2 tsp. pepper)
lay them out and prepare your pan for frying

Pasta of your choice:

Prepare a pot with boiling water that has 1 tsp. salt and 1 TBSP. oil
When boiling turn on your skillet and begin warming the oil and butter to cook the cutlets. Add the pasta per the directions on the package to the boiling water. While your pasta is cooking you will be browning the cutlets. After the pasta has cooked for exactly half the recommended time, turn off the burner and let your half cooked pasta sit in the water. This will give you time to finish the other part of the meal and the pasta will be perfect when you are ready.

In a large skillet melt…
1/2 stick of butter and 3 TBSP olive oil on med to med high heat.
when the oil and butter are good and hot add the cutlets and brown them on both sides, about 3-4 minutes per side
remove from the pan when browned and set aside.

add to the skillet:
1/8 cup chopped shallots
1 cup of sliced fresh mushrooms
sauté until tender
add:
1 or 2 garlic cloves minced, saute for 30 seconds
add:
3/4 cup of marsala wine
let cook on med high for 3-4 minutes
add:
1 c. Beef stock
let cook on med high for 3-4 minutes
add:
1/2 cup heavy cream
1 tbsp fresh Parsley
add all the cutlets back in and let simmer on med heat for a couple minutes

Somewhere in the middle of the simmering process, you will drain your pasta and add it to the finished product in the skillet stir it all around and then serve with a sprinkling of fresh ground pepper and salt and some fresh slices of parmesan cheese. Now all you need is a glass of Dreaming Tree Wine….Enjoy!

Ground Lamb Casserole

lamb casserole 2I have gone a little crazy for Lamb lately. I am just blown away by the flavor. Move over beef, because you have been replaced. It’s sometimes hard to come by, so when I see it in the store I grab a few and freeze them. I am not much of a crock pot girl, but I do love one pan dinners. This casserole is so tasty and cheesy and comforting, I guarantee you will love it. I wish I could tell you that lamb is better for you, I really can’t. It does contain higher levels of protein, but the fats are about the same. However, where beef is so mass produced and they fatten them up with grain, I would suspect that more sheep are grass-fed. This casserole is layered and baked. It’s creamy, hearty and has all the components, protein, starch, and vegetable in one pan. I knew it was good when my son had 4, yes you heard me correctly, 4 servings at the dinner table. Forget about leftovers, not happening!

Ground Lamb Casserole
Preheat oven to 375 degrees and bake for 20-25 minutes

Potatoes
6 medium sized potatoes washed and sliced 1/4 ” thick slices
place slices in pot, fill just to top of slices with water,and boil until tender
Drain and place into a 13×9 inch glass baking dish, this is your first layer.
set aside

Cheese sauce
6 qt sauce pot add:
4 tsp butter and melt
4 tbsp flour
stir together and you have a roux
add:
2 1/2 cups milk, whisk in briskly
1/4 tsp nutmeg
1/2 tsp salt
1/2 tsp pepper
stir until thickened and then shut off burner…
add:
2 cups shredded cheddar cheese and 4 slices of american cheese; whisk in until smooth and creamy.
set aside

Ground lamb
1 medium onion cut in half and sliced into 1/8″ slices
2 tbsp olive oil
saute onions over medium high heat until tender
add:
2 lbs ground lamb or divide and use half ground beef and half ground lamb
cook with onions until done, lower heat to medium
add:
2 rounded tbsp flour, sprinkle over cooked meat, stir in completely
add:
1 tsp better than bouillon beef base
1 cup water
The mixture will thicken up into a gravy
turn off heat
add:
1 cup frozen or fresh Corn, optional
1 cup frozen or fresh peas, optional
add:
1 cup of the cheese sauce,  stir into the meat mixture…

pour the mixture on top of the potatoes, this is your second layer

Third layer
Pour the remaining cheese sauce over the top of the meat mixture.

Fourth layer
1 cup breadcrumbs
2 tbsp melted butter
1 cup shredded cheese
mix and sprinkle all over the top.
Bake, Eat and Enjoy!

Buffalo Chicken Pizza

Yes, this is the one. The one that wasn’t on the menu! The buffalo chicken pizza that the employees would get on occasion for supper. We were busy at T.J.’s, really busy and at the end of the night, the employees were hungry and tired. So, occasionally we would make pizzas for supper. It took a load off the cooks at the end of the night, not having to cook for 25 people and they could just clean up. Brian and I would make like 8 large pizzas, all varieties, and the employees would get a pizza party. Buffalo Chicken pizza was a favorite. I always used hand breaded fried chicken strips chopped finely and tossed in wing sauce. At home I tend to use un-breaded chicken, broiled, boiled or grilled, usually leftover from a supper. I chop it and toss in a generous amount of wing sauce. Any chicken will do. I buy the fresh dough balls but you can make it if you so choose. I prefer homemade Bleu Cheese dressing because it is chunkier with lots more blue cheese than you get with store bought. Use what ever brand of Bleu Cheese dressing you like. You could always add crumbled bleu cheese to the store bought if you were not interested in making it. Bleu cheese dressing is just one of those items that I always have on hand and it’s always homemade. This pizza is outrageous!

Preheat oven to 450 degrees
Makes one 16″ pizza
Bake for approximately 9-12 minutes or until it looks browned and crisp

1 dough ball
let the dough-ball come to room temperature before you try stretching it. You can use flour or oil to stretch the dough. I use oil…the dough may be springy and may be resistant to stretching to the size of your pan. If so, after stretching it, let it rest for 5 minutes and then try again, it will stretch to the size you want easier the second time around. Be careful not to rip or tear the dough. Also, while it is resting for 5 minutes, keep it covered with saran wrap or a damp towel so it doesn’t crust over. Place in a pizza pan or on a pizza screen. Take a fork and dock the dough a few times to keep air bubbles from forming while cooking.

1 – 1 1/2 cups of Bleu cheese dressing. Cover the dough.
3 cups of cooked chicken, shredded or chopped tossed in
3/4 cup of FRANKS RED HOT SAUCE or more if you wish
distribute the chicken evenly over the dressing.

mix together two cheeses…
12 oz bag shredded cheddar cheese
12 oz bag shredded mozzarella cheese
use as much of the cheese to generously cover the chicken

Bake for 9-12 minutes until bottom is crisp, let the baked pizza rest for 5 minutes before cutting.

Chicken Enchiladas with Poblano Cream Sauce!

chicken enchilada revised lastChicken Enchiladas are one of our favorite meals. Usually, when you think of an enchilada, it has a red sauce and melted cheese. These have a homemade poblano pepper white sauce that is finger-licking good. When I decided that I wanted to make enchiladas, I went to a popular food site and looked at many recipes, I decided on one by Olga Gonzalez, and glad I did. I have added a few of my own changes, but for the most part it’s the same. I fire-roasted my poblanos the first three or four times that I made this recipe. Then one time I did not, I put the whole peppers in the pot and boiled them without fire-roasting them. I feel that the finished product was just as satisfying without the added step. If you don’t wish to have any heat in the sauce you can remove the seeds and core from the peppers before boiling them and it will lessen the heat. They really aren’t very hot to begin with though. Additionally, I like to add corn and black beans to the top for added flavor.

Chicken Enchiladas
Preheat oven to 400 degrees, Bake  20-25 minutes

In a 7 qt. pot with lid add:
2-3 chicken breast, boneless and skinless
2 1/2 c. chicken stock
4 poblano peppers (optional: fire roasted, (see note at bottom) and rubbed clean of charred skin)
4 large cloves of fresh garlic
1/2 large onion quartered
16 oz sour cream (this will be added to the food processor with the pureed vegetables at the end)
1 tsp of Chipotle seasoning or southwest seasoning(this will be added to your shredded chicken)

Place burner on med heat and simmer the chicken, peppers, onions, and garlic covered for about 1/2 hour or so. Lower the heat and remove the chicken and set aside to cool. When the chicken is cooled separate into shreds and set chicken aside. Remove the peppers, garlic and onions from the chicken stock. Remove the seeds and core from the peppers and place in food processor with the onions and garlic, process to a puree. Add the sour cream and process and set aside. While the chicken stock is still in the pot simmering on low, make a roux (recipe below) and whisk it into the stock until it is thickened up like a chicken gravy. Taste it and if needed add 1/2 tsp of better than bouillon chicken base or a bouillon cube to give it a boost of flavor.

Roux
2 Tbsp. butter melted
2 Tbsp. all purpose flour
stir together in a small fry pan

Now to finish the poblano cream sauce
Place the puree of onions, garlic, peppers and sour cream, back in the pot and whisk it together.
your sauce is now ready to use.

Place the cooled shredded chicken in a bowl.
Add 1 Tbsp of southwest seasoning or chipotle seasoning
1/2 tsp. salt
1/2 tsp of black pepper
1/2 cup Black beans drained and rinsed
1/2 cup whole kernel corn thawed
1/2 cup of Spinach thawed and squeezed of excess water
2 cups shredded cheddar cheese
toss all of these ingredients together

1 pkg of 10 large flour tortillas or 15 small corn tortillas
Prepare a 13″ x 9″ glass pan or metal pan by coating the bottom of pan with sauce.

When ready to stuff, fill the center of a tortilla shell with a 1/2 cup or so of the chicken and cheese filling, spread the chicken to the edges of the tortilla, drizzle a small amount of the sauce inside the tortilla and roll up. Place in prepared pan seam side down. Finish filling the tortillas until they are all filled and fitted snugly into the pan.

Topping:
Poblano cream sauce
1/2 cup mozzarella shredded cheese
1/2 cup cheddar shredded cheese
any remaining filling or garnish with more corn and black beans

Pour the remaining sauce over the enchiladas. Sprinkle the mixture of cheeses, black beans and corn all over the top. Bake for 20 minutes until browned and bubbly. It may seem like alot of sauce but it’s really not. The enchiladas will soak it up. Serve with your favorite sides. These reheat awesome.

chicken ench revised pan cooked

This recipe has been revised 🙂

NOTE: If you choose to fire roast the peppers here is how it is done. Turn on a gas burner and with a pair of tongs hold pepper over the flame and rotate pepper until all skin is charred. Let pepper sit for a few minutes to cool and hold pepper under running water and rub off the charred skin. Now your peppers are ready to boil.

fire roasted poblanofire roasted poblano 2