Chicken and Cheese Enchiladas Verde

Recipe & picture courtesy of Redbook

Prep Time: 1 hour
Cook Time: 20 minutes
Makes 22 enchiladas

• 1 1/2 lb poblano chiles
• 3 tbsp olive oil
• 2 lb tomatillos (16 medium), husked, rinsed
• 4 large cloves garlic, unpeeled
• 2 large white onions, chipped (3 cups)
• 24 corn tortillas
• 2 cups chicken broth
• 1/2 cup cilantro, chopped
• 1 1/2 tsp salt
• 1 cup creme fraiche or sour cream
• 6 cups shredded roast chicken (from 2 roasted chickens)
• 1 lb shredded Monterey Jack cheese (4 cups)

1. Heat broiler. Place chiles on a baking sheet; lightly brush with 1 tbsp of the oil. Broil as close to the heat source as possible, 8-10 minutes, turning frequently, until skins are blackened all over. Transfer to a plastic food storage bag or paper bag; let cool. Scrape off charred skins; cut off stems, halve chiles, and remove seeds; coarsely chop.
2. Place tomatillos and garlic on broiler pan rack; broil close to heat source, 15 minutes, turning frequently, until tomatillos and garlic are charred in spots and soft. Remove skins from garlic and chop.
3. Heat remaining oil in a large Dutch oven over medium-high heat. Add onions; cook 8 minutes. Add chiles, tomatillos, garlic, 2 corn tortillas, torn into small pieces, and broth. Bring to a boil, reduce heat, and simmer 10 minutes. Remove from heat; when cool enough to handle, transfer mixture to food processor with cilantro and salt; pulse until sauce is just slightly chunky. Transfer to a bowl; whisk in creme fraiche until blended.
4. Spread 3/4 cup of sauce thinly on bottom of 2 (13×9×2 inch) baking dishes. In a large bowl, combine chicken with 1 cup sauce and toss to lightly coat (sauce can be made up to 2 days ahead and refrigeratedl; thin with more broth or water before using).
5. Heat oven to 350°F. Stack 11 of the remaining tortillas on a microwave-safe plate and cover with a moist paper towel. Microwave 1 minute, until heated through and pliable. To assemble enchiladas, dip a tortilla into sauce just to moisten and top with a heaping 1/4 cup chicken mixture and 2 1/2 tbsp cheese. Roll up tortilla snug and transfer to a baking dish. Repeat with remaining 10 tortillas.
6. Soften remaining tortillas in microwave and assemble second baking dish with enchiladas. Spoon remaining sauce and cheese over top of enchiladas. (Can be covered and refrigerated up to 1 day ahead; bring to room temperature before baking.)
7. Bake 20 minutes, or until heated through and sauce is bubbly. Remove enchiladas from baking dishes with a spatula and serve immediately.

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Chicken Taco Patties

Recipe & picture courtesy of Rachael Ray

SERVES 4 

• 1 pound ground chicken
• 1 cup chopped onion, plus more for serving
• 2 tablespoons finely chopped canned jalapeño chiles
• 1 tablespoon chili powder (a palmful)
• 1 tablespoon grill seasoning (a palmful)
• 1 clove garlic, finely chopped
• 1 tablespoon extra-virgin olive oil (EVOO)
• 1 cup shredded monterey jack cheese
• 4 whole wheat hamburger buns
• 1 romaine lettuce heart, shredded
• 1 cup taco sauce

1. In a medium bowl, combine the chicken, 1 cup onion, jalapeños, chili powder, grill seasoning and garlic. Form four patties.
2. Heat the EVOO, 1 turn of the pan, in a skillet over medium heat. Add the patties and cook for 4 minutes on each side. When they’re almost done, top each patty with a mound of cheese and cook until melted. Layer the bun bottoms with the lettuce, a chicken patty, taco sauce, extra onion and a bun top.

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Chicken Enchiladas

Recipe courtesy of Family Circle

Makes: 10 enchiladas
Cook: 10 minutes
Prep: 20 minutes
Bake: 23 minutes

• 4 tablespoons unsalted butter
• 1 onion sliced
• 1 pound boneless, skinless chicken breasts, cut into small dice
• 1 can (4 ounces) diced green chiles, drained
• 3 ounces cream cheese
• 1/2 teaspoon salt
• 1/3 cup vegetable oil
• 10 fajita-size flour tortillas
• 1/3 cup half-and-half
• 1 cup grated Monterey jack cheese

1. Heat oven to 350°F. Coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray.
2. Melt butter in a large nonstick skillet over medium-heat. Add onion and cook for 5 minutes, stirring occasionally. Add chicken and cook 5 more minutes. Stir in chiles, cream cheese and salt. Turn off heat and stir until smooth.
3. Place oil in a small skillet and heat over medium-high heat. Place a tortilla in the oil and cook for a few seconds until tortilla becomes limp. Remove to a paper towel lined tray and repeat with the remaining tortillas.
4. Spoon about 1/3 cup of the filling down the center of each tortilla. Roll and set seam side down in baking dish. Pour half-and-half evenly over the top and sprinkle with the grated cheese.
5. Bake uncovered at 350°F for 23 minutes or until top is golden. Allow to cool slightly before serving.

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Stuffed Steak

Recipe courtesy of Better Recipes

Serves 4

Marinade

• 1/2 c soy sauce
• 1/4 c brown sugar
• 1 tsp grated fresh ginger
• 1 tsp garlic powder
• 1/4 c rice wine

Steak

• 4 thickly sliced Sirloin Steaks
• 4 Green Peppers, chopped
• 4 Onions, chopped
• 8 oz. box mushrooms, chopped
• 2 cloves garlic, minced
• Olive oil
• 8 oz. Monterey Jack cheese, cut up

1. Mix ingredients for Marinade.
2. Cut a pocket sideways into the steak (not all the way through.) Add steak to marinade. Allow to marinate for 1-2 hours in refrigerator.
3. Lightly saute Peppers, Onions, Mushrooms and Garlic in a little olive oil. Lift meat from marinade; discard marinade. S
4. poon about HALF of the peppers, onions, mushrooms and garlic inside the pocket. Grill on your Foreman or on outside Grill. When steak is nearly done, add about HALF of the cheese into the side of the steak.
5. After grilling, serve steaks topped with the remaining sauteed vegetables and cheese.

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