Name: Green Chicken Enchiladas
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 12 tortillas (I use the medium size golden blend tortillas); 4 - 8 ounces cream cheese (depending how creamy you like); 1 1/2 pound cooked and shredded chicken; 3 cups shredded Mexican blend cheese; For Sauce:; 1 large 28 ounce can green enchilada sauce; 1 cup sour cream; 2 Tablespoons lime juice; 2 teaspoons cumin; 3 cloves garlic; 1/2 bunch cilantro

Green Chicken Enchiladas

May 5, 2021 by Holly

This is one of my family’s favorite meals. It’s not too spicy for kids and still has plenty of flavor. My favorite tortillas for enchiladas are the golden blends. Part corn, part flour tortillas. More pliable and tender but also hold up really well to being baked in a sauce. If you have corn or flour that’s fine too.

I like the medium size since they fit so well in a 9 by 13 pan.

I don’t often use canned sauces but it sure makes this quick and easy! And adding a few ingredients gives it a great flavor boost.

My favorite black beans are what I always serve with these. Sometimes I even make 2 pans of these and divide one pan into freezer containers for quick lunches.

Green Chicken Enchiladas

May 5, 2021

by Holly

Cuisine Mexican

Category Chicken / Turkey Mexican

Prep Time

20 minutes

Cook Time

30 minutes

Total Time

50 minutes

Ingredients

12 tortillas (I use the medium size golden blend tortillas)
4 – 8 ounces cream cheese (depending how creamy you like)
1 1/2 pound cooked and shredded chicken
3 cups shredded Mexican blend cheese

For Sauce:

1 large 28 ounce can green enchilada sauce
1 cup sour cream
2 Tablespoons lime juice
2 teaspoons cumin
3 cloves garlic
1/2 bunch cilantro

Instructions

If your tortillas are stiff separate into 2 stacks of 6, wrap in foil, and warm in 350 degree oven for 10-15 minutes until warm and pliable.
Place all sauce ingredients in blender and puree until smooth.
Pour 1/2 cup of sauce in the bottom of a 9 x 13 pan.
Make filling. In a small saucepan combine the cream cheese and 1 cup of the sauce over medium heat.
Whisk until smooth. Remove from heat and add shredded chicken and 1 1/2 cups of the cheese.
Stir to combine.
Divide filling between the tortillas (about 1/3 cup per tortilla), roll up, and place in pan.
Repeat with remaining tortillas. Top with remaining sauce and 1 1/2 cups cheese.
Bake uncovered at 375 degrees for 30 minutes.

Tags

burritos,

chicken,

enchiladas,

mexican,

verde

Filed Under: Chicken / Turkey, Mexican Tagged With: burritos, chicken, enchiladas, mexican, verde

Pad Thai

July 8, 2020 by Holly

I have experimented a long time trying to recreate our favorite Thai restaurant’s pad thai at home. This version checked all the boxes!
At an Asian market I picked up some “red pepper powder” similar to these found online. They were the flavor I was missing in previous batches. They are more like flakes then powder and are moderately hot with more flavor than heat. If you don’t have them you could also use crushed red pepper flakes or chili sauce to add to desired heat level.
I’ve made the sauce with tamarind paste before but I was all out this time and to my surprise this version was just as good!

Pad Thai

July 8, 2020

by Holly

Cuisine Thai

Category Asian Pasta

Persons

Prep Time

20 minutes

Cook Time

20 minutes

Total Time

40 minutes

Ingredients

8 ounces pad thai rice noodles
2 Tablespoons oil, divided
6 garlic cloves, minced
1 pound meat (I use chicken or shrimp)*
2 eggs, whisked
2 green onions, thinly sliced
1 cup bean sprouts
1/4 cup finely chopped peanuts

For Sauce:

3 Tablespoons brown sugar
2 Tablespoons fish sauce
2 Tablespoons rice vinegar
1 Tablespoon lime juice
1/4 teaspoon paprika
1/4 teaspoon red pepper powder (more if desired)

Instructions

Start by preparing the rice noodles. Cover with very hot water and stir to separate. Leave for 15-20 minutes until just a little firmer than desired. Rinse well with cold water and toss with 1 Tablespoon of the oil and set aside. (Or follow the directions on your package but don’t cook all the way since the noodles will cook a little more with the other ingredients.)
While the noodles soften prepare all the other ingredients and whisk together sauce ingredients in a small bowl and set aside.
In a large skillet or wok over medium high heat add the oil.
When hot cook the meat in batches so as not overcrowd the pan.
Add garlic and saute until fragrant.
Push the meat to one side of the pan and add the eggs.
Scramble until cooked then mix in with the meat.
Add the reserved noodles and sauce. Cook until well combined and noodles are cooked to desired texture.
Top with bean sprouts, green onions, and peanuts.

*For chicken or beef, cut chicken breasts or steak in very thin slices and season with salt and pepper. For shrimp, devein and remove tails.

Tags

beef,

chicken,

pad thai,

rice noodles,

shrimp,

thai

Filed Under: Asian, Pasta Tagged With: beef, chicken, pad thai, rice noodles, shrimp, thai

Grilled Greek Chicken Kabobs

May 4, 2020 by Holly

I first shared this recipe about 10 years ago. (10 years?! No wonder there are so many recipes on here!) It was buried in a blurry picture and did not do this gem justice. I make it often still (which says a lot because I love alot of variety!) and it remains one of my most favorite meals. I especially love it served with cucumber salad with za’atar and sourdough naan but I have also served it with rice, as a burger alternative for BBQs. It is just crazy good combined with grilled lemons. Which I could squeeze over ANYTHING and love!

I have cooked this on an indoor grill pan and it is still so good. My favorite is cooked on an outdoor grill though to get just a little char and extra flavor. But if you don’t have a grill this recipe is worth making!

Grilled Greek Chicken Kabobs

May 4, 2020

by Holly

Cuisine Greek

Category Chicken / Turkey Grilling / Smoking

Persons

Prep Time

2 hours

Cook Time

15 minutes

Total Time

2 hours, 15 minutes

Ingredients

1 1/2 – 2 pounds boneless, skinless chicken breasts, cut into 1 1/2 inch cubes
1 cup plain yogurt (I use homemade whole milk yogurt, greek is fine too)
2 Tablespoons olive oil
8 cloves garlic, minced
1 tsp dried thyme
1 tsp dried oregano
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

Optional:

White or sweet onions, cut in large chunks
Lemons
Fresh basil

Instructions

Combine everything but chicken in a bowl, stir together until combined.
Add chicken and toss until well coated. Cover and refrigerate for at least 2 hours.
Remove chicken from marinade, place on skewers (alternate chicken with onions if using) and grill.
Cut lemons in half and grill until charred.
Top chicken with fresh basil and squeeze lemon over top.

Tags

chicken,

grilled,

grilling,

kebobs,

lemon

Filed Under: Chicken / Turkey, Grilling / Smoking Tagged With: chicken, grilled, grilling, kebobs, lemon

Crispy Baked Garlic Parmesan Chicken Wings

April 29, 2020 by Holly

These chicken wings have a super crunch factor. Have you ever had a frico? It’s like a cheese crisp. These are basically coated in that crisp crunchy cheese! No frying necessary!

Can you see the crunch?!

Crispy Baked Garlic Parmesan Chicken Wings

April 29, 2020

by Holly

Category Appetizers / Dips / Snacks Chicken / Turkey

Prep Time

5 minutes

Cook Time

40 minutes

Total Time

45 minutes

Ingredients

2 1/2 pounds chicken wings (wingettes and drumettes)
1/2 cup freshly grated Parmesan cheese

For coating:

1 Tablespoons baking powder
2 Tablespoons cornstarch
2 Tablespoons flour
1 teaspoon kosher salt

For garlic butter:

4 Tablespoons unsalted butter, melted
6 garlic cloves, minced
1 teaspoons minced parsley

Instructions

Heat oven to 450 degrees.
Whisk all of the coating ingredients together in a large bowl.
Add chicken and coat thoroughly.
Spread out on a parchment lined baking tray.
Bake for 30 minutes, then toss with garlic butter and cheese.
Return to oven for 10 minutes. (If they aren’t as crisp as desired broil for an additional few minutes.)

Tags

appetizers,

chicken,

chicken wings,

parmesan

Filed Under: Appetizers / Dips / Snacks, Chicken / Turkey Tagged With: appetizers, chicken, chicken wings, parmesan

Chicken and Dumplings

October 31, 2011 by Holly

My mom used to make this with one or two whole chickens. We would have a big batch, since we not only had a large family, but there was many times friends there to eat as well.

I don’t recall ever meeting someone who didn’t like it either. : )

Seeing as how crazy the last couple of weeks have been, I’m making simple comfort food dishes all week, giving my hubby and daughters lots of extra hugs and kisses, and counting all my blessings twice. : )

CHICKEN AND DUMPLINGS

1 pound boneless, skinless chicken breasts

5 cups water

5 cups chicken stock

3 stalks celery, sliced

3 carrots, sliced

1 tsp dill weed, optional

DUMPLINGS:

2 1/4 cups flour

1 T baking powder

3/4 tsp salt

5 T shortening

1 cup milk

Pour water and stock in a large pot along with chicken breasts and bring to a boil.

Simmer about 30 minutes, or until chicken is cooked through. Remove and shred chicken then add back to broth along with carrots, celery, and dill and simmer 10 minutes longer.

Taste, adjust seasonings, add salt and pepper if needed.

Make dumplings: Mix flour, baking powder, and salt together in a medium bowl.

Cut shortening into mixture using a knife or pastry blender.

Add milk, stir in just until mixture comes together.

Bring soup up to a boil, then drop dumplings in by spoonful.

Cook uncovered 10 minutes, then cover and cook about 10 more minutes.

NOTE: for herb dumplings, add 2 or 3 T chopped chives or other herbs to flour.

Chicken and Dumplings

October 31, 2011

by Holly

Category Chicken / Turkey Soups / Stews

Ingredients

1 pound boneless, skinless chicken breasts
5 cups water
5 cups chicken stock
3 stalks celery, sliced
3 carrots, sliced
1 tsp dill weed, optional

DUMPLINGS:

2 1/4 cups flour
1 T baking powder
3/4 tsp salt
5 T shortening
1 cup milk

Instructions

Pour water and stock in a large pot along with chicken breasts and bring to a boil.
Simmer about 30 minutes, or until chicken is cooked through. Remove and shred chicken then add back to broth along with carrots, celery, and dill and simmer 10 minutes longer.
Taste, adjust seasonings, add salt and pepper if needed.
Make dumplings: Mix flour, baking powder, and salt together in a medium bowl.
Cut shortening into mixture using a knife or pastry blender.
Add milk, stir in just until mixture comes together.
Bring soup up to a boil, then drop dumplings in by spoonful.
Cook uncovered 10 minutes, then cover and cook about 10 more minutes.
NOTE: for herb dumplings, add 2 or 3 T chopped chives or other herbs to flour.

Tags

chicken,

dumplings,

soup

Filed Under: Chicken / Turkey, Soups / Stews Tagged With: chicken, dumplings, soup

BBQ Chicken Wraps

July 26, 2011 by Holly

My husband’s favortie new hobby is to see if I can successfully replicate dishes he orders when we eat out. We don’t eat out much so I don’t mind. : )

I was glad he requested this one, since it was ridiculously easy to make at home.

And we’ve had WAY too much craziness going on around these parts. Between helping my Grandma get moved into a retirement home, (at almost 97 years old!), helping clean out her home she’s lived in for over 70 years, a few flu bugs, and various other things, this is a great quick dinner! Hope you like it too!

BBQ CHICKEN WRAPS

Large Spinach flour tortillas

Chicken breast, shredded (or leftover chicken)

BBQ Sauce

Cheddar Cheese, shredded

Lettuce, shredded

Ranch Dressing

Tortilla Strips*

Heat chicken in a pan, adding enough bbq sauce to coat chicken.

Layer in tortillas with cheese, lettuce, a little ranch dressing and tortilla strips.

*To make tortilla strips, Cut corn tortillas in thin strips (about 1/4″ wide).

Heat a couple inches of oil in a high-sided pan over medium-high heat.

Fry tortilla strips until golden, drain on paper towels.

BBQ Chicken Wraps

July 26, 2011

by Holly

Category Chicken / Turkey Sandwiches / Wraps

Prep Time

15 minutes

Cook Time

15 minutes

Total Time

30 minutes

Ingredients

Large Spinach flour tortillas
Chicken breast, shredded (or leftover chicken)
BBQ Sauce
Cheddar Cheese, shredded
Lettuce, shredded
Ranch Dressing
Tortilla Strips*

Instructions

Heat chicken in a pan, adding enough BBQ sauce to coat chicken.
Layer in tortillas with cheese, lettuce, a little ranch dressing and tortilla strips.

*To make tortilla strips, Cut corn tortillas in thin strips (about 1/4″ wide). Heat a couple inches of oil in a high-sided pan over medium-high heat. Fry tortilla strips until golden, drain on paper towels.

Tags

BBQ,

chicken

Filed Under: Chicken / Turkey, Sandwiches / Wraps Tagged With: BBQ, chicken

Creamy Chicken Chili

August 27, 2010 by Holly

This is another of those recipes I scribbled on a scrap of paper- who knows where it originated from. If I had known I was going to have a food blog I would have kept track better! I altered it a few times, and we really like this easy, hearty, satisfying dish.

CREAMY CHICKEN CHILI

1 lb boneless, skinless chicken breasts, cut into 1/2 inch cubes (about 2 breasts)

1 medium onion, chopped

1 1/2 tsp garlic powder

1 T oil

2 cans (15 1/2 oz each) white beans, rinsed and drained (I used Cannelini)

Or cooked dry beans

1 can (14 1/2 oz) chicken broth

1/2 diced red bell pepper (more if you like)

1 tsp salt

1 tsp ground cumin

1 tsp dried oregano

1/2 tsp pepper

1/4 tsp dried chipotle chili pepper

1/2 cup sour cream

1/4 cup whipping cream

Fresh cilantro, for serving, optional

Heat oil in a large pan, then add chicken, onion, and garlic powder.

Cook until chicken is cooked through.

Add beans, broth, pepper, and seasonings.

Bring to a boil, then reduce heat and simmer for 30 minutes.

Take off heat and add sour cream and whipping cream.

Garnish with cilantro if desired.

Serve in bread bowls or with tortilla chips.

Makes about 6 servings.

Creamy Chicken Chili

August 27, 2010

by Holly

Category Chicken / Turkey Soups / Stews

Persons

Ingredients

1 lb boneless, skinless chicken breasts, cut into 1/2 inch cubes (about 2 breasts)
1 medium onion, chopped
1 1/2 tsp garlic powder
1 T oil
2 cans (15 1/2 oz each) white beans, rinsed and drained (I used Cannelini)
Or cooked dry beans
1 can (14 1/2 oz) chicken broth
1/2 diced red bell pepper (more if you like)
1 tsp salt
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp pepper
1/4 tsp dried chipotle chili pepper
1/2 cup sour cream
1/4 cup whipping cream
Fresh cilantro, for serving, optional

Instructions

Heat oil in a large pan, then add chicken, onion, and garlic powder.
Cook until chicken is cooked through.
Add beans, broth, pepper, and seasonings.
Bring to a boil, then reduce heat and simmer for 30 minutes.
Take off heat and add sour cream and whipping cream.
Garnish with cilantro if desired.
Serve in bread bowls or with tortilla chips.

Tags

chicken,

chili,

turkey

Filed Under: Chicken / Turkey, Soups / Stews Tagged With: chicken, chili, turkey

Oriental Chicken Salad

August 4, 2010 by Holly

This was based on a copycat recipe for Applebee’s Oriental Chicken Salad. I’m not sure where it came from, since it was just a scribble on an index card from a long time ago. I’ve adjusted it to our liking, and it’s one of my favorite meals. I know I’m a bit of a salad junkie, but at least I’m a discerning salad junkie. Now if you’ll excuse me, I’m going to go add this to my menu for the week.

ORIENTAL CHICKEN SALAD

4 cups chopped Romaine lettuce

2 cups shredded red cabbage (green is okay too)

2 cups chopped Napa cabbage

1 cup shredded carrots

1/2 cup sliced green onions

1/2 cup sliced almonds

1 cup chow mein noodles

1 bunch fresh cilantro, chopped

about 3-4 cups sliced chicken tenders (you could use premade if you like)

Toss everything together in a large bowl.

DRESSING:*

3 T honey

1 1/2 T rice wine vinegar

1/4 cup mayonnaise

1 tsp dijon mustard

1/8 tsp sesame oil

Whisk together, serve tossed with salad or on the side.

*We don’t like alot of dressing, but you could double this if need be for your tastes.

Oriental Chicken Salad

August 4, 2010

by Holly

Category Chicken / Turkey Salad / Dressings

Ingredients

4 cups chopped Romaine lettuce
2 cups shredded red cabbage (green is okay too)
2 cups chopped Napa cabbage
1 cup shredded carrots
1/2 cup sliced green onions
1/2 cup sliced almonds
1 cup chow mein noodles
1 bunch fresh cilantro, chopped
about 3-4 cups sliced chicken tenders (you could use premade if you like)

DRESSING:

3 T honey
1 1/2 T rice wine vinegar
1/4 cup mayonnaise
1 tsp dijon mustard
1/8 tsp sesame oil

Instructions

Toss everything together in a large bowl.

DRESSING:

Whisk together, serve tossed with salad or on the side.
*We don’t like a lot of dressing, but you could double this if need be for your tastes.

Tags

chicken,

chinese,

salad

Filed Under: Chicken / Turkey, Salad / Dressings Tagged With: chicken, chinese, salad

Chicken Strips and Honey Mustard

May 26, 2010 by Holly

My girls and hubby love chicken strips for a special treat, and I make baked versions all the time. But sometimes when you’re craving something really crunchy, the baked ones just don’t taste the same.
For a special treat these make for a happy family!

I whipped up some honey mustard sauce with them and I couldn’t believe how much everyone loved them! They were very crunchy and tender, and all around great. We don’t eat fried food often in our home so they were a fun treat, and even stayed crunchy the next day.

CRUNCHY CHICKEN STRIPS WITH HONEY MUSTARD

Chicken Strips and Honey Mustard

May 26, 2010

by Holly

Category Chicken / Turkey Sauces / Condiments

Prep Time

10 minutes

Cook Time

30 minutes

Total Time

40 minutes

Ingredients

CHICKEN STRIPS

2 or 3 chicken breasts, cut into 1/2″ strips (or chicken tenderloins)
2 1/2 cups Buttermilk (approx.)
2 cups flour
1 teaspoon smoked paprika
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon garlic powder
Vegetable or Canola Oil

HONEY MUSTARD

1/2 cup Dijon mustard
1/2 cup honey
1 T cider vinegar
pepper, to taste

Instructions

Put the chicken in a bowl and cover with buttermilk (make sure to leave 1/2 cup of buttermilk for later.)
Let marinade for 15 or 20 minutes, or longer.
In another bowl combine flour with seasoning.
Drizzle in buttermilk, stirring gently with a fork as you add it (about 1/2 cup).
If you have too big of clumps in the flour, just use your fingers to gently break them up.
Coat the chicken a few pieces at a time in the flour.
Place on a plate, continue until chicken is all coated.
Heat 1 to 1 1/2 inches of oil in a heavy skillet (I prefer cast iron because it retains the heat well) over medium to medium high heat.
When oil sizzles well when you sprinkle flour in it, it’s ready. You can also check with a thermometer, you want 350-360 degrees.
Fry the chicken, a few pieces at a time making sure the pan doesn’t get crowded.
Cook for a few minutes per side, until cooked through and golden and crispy.
You can put them on a paper towel lined plate after cooked, or I put them on a wire rack set on a cookie sheet in a warm oven while I finished cooking them to keep them warm.

HONEY MUSTARD

Whisk all together in a bowl till well combined.
If time allows, let flavors combine in fridge for awhile.

Tags

chicken,

chicken strips,

dip,

honey mustard

Filed Under: Chicken / Turkey, Sauces / Condiments Tagged With: chicken, chicken strips, dip, honey mustard

Posole

February 16, 2010 by Holly

This is one of those great comfort food dishes. We love it on rainy days, or whenever we want a simple, inviting meal. It’s also a great “pantry dish” because you use a lot of canned items. I sometimes use leftover shredded rotisserie chicken stashed in the freezer. And for those “fresh cilantro emergencies” I occasionally buy an extra bunch of cilantro and freeze it in a container of chicken stock. Just add to the soup and let it melt in. And feel free to adjust the spices to your families liking. I hope you love it as much as we do.

POSOLE

1 T oil
1 medium white onion, chopped
1 red bell pepper, chopped
4 garlic cloves, minced
2 or 3 chicken breasts, cooked and shredded
29 oz can hominy, drained & rinsed
16 oz tomato sauce
2 c chicken stock
1 tsp chili powder
1 tsp cumin
salt and pepper
1/2 c chopped fresh cilantro

Saute oil, onion, red pepper, and garlic in a pot.
Add chicken, hominy, tomato sauce, stock, chili powder, cumin, and salt and pepper to taste.
Simmer 30-60 minutes.
Add cilantro and serve.
Serve with: Shredded cheese, sliced green onions, sour cream, tortilla chips, and tortillas or soft wrap bread to dip. (You can also serve with avocado slices, shredded lettuce, olives, or just about anything you’d put in a taco-we just prefer it simple)

Posole

February 16, 2010

by Holly

Category Mexican Soups / Stews

Ingredients

1 T oil
1 medium white onion, chopped
1 red bell pepper, chopped
4 garlic cloves, minced
2 or 3 chicken breasts, cooked and shredded
29 oz can hominy, drained & rinsed
16 oz tomato sauce
2 c chicken stock
1 tsp chili powder
1 tsp cumin
salt and pepper
1/2 c chopped fresh cilantro

Instructions

Saute oil, onion, red pepper, and garlic in a pot.
Add chicken, hominy, tomato sauce, stock, chili powder, cumin, and salt and pepper to taste.
Simmer 30-60 minutes.
Add cilantro and serve.

Serve with:

Shredded cheese, sliced green onions, sour cream, tortilla chips, and tortillas or soft wrap bread to dip. (You can also serve with avocado slices, shredded lettuce, olives, or just about anything you’d put in a taco-we just prefer it simple)

Tags

chicken,

mexican

Filed Under: Mexican, Soups / Stews Tagged With: chicken, mexican

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Green Chicken Enchiladas

Ingredients

For Sauce:

Instructions

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Pad Thai

Ingredients

For Sauce:

Instructions

*For chicken or beef, cut chicken breasts or steak in very thin slices and season with salt and pepper. For shrimp, devein and remove tails.

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Grilled Greek Chicken Kabobs

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Optional:

Instructions

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Crispy Baked Garlic Parmesan Chicken Wings

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For coating:

For garlic butter:

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Chicken and Dumplings

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BBQ Chicken Wraps

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Instructions

*To make tortilla strips, Cut corn tortillas in thin strips (about 1/4″ wide). Heat a couple inches of oil in a high-sided pan over medium-high heat. Fry tortilla strips until golden, drain on paper towels.

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Creamy Chicken Chili

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Oriental Chicken Salad

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Chicken Strips and Honey Mustard

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CHICKEN STRIPS

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HONEY MUSTARD

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Posole

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