Spicy Avocado Chicken Enchiladas

I found these on Pinterest a while back, and finally got around to making them after a friend raved about how good they were. I feel like enchilada recipes are a dime a dozen, but these did not disappoint. I really like the sauce (especially how light it is!)) and the little spicy kick it has - I would eat it on its own! I wasn't sure how spicy they would turn out in the end, so just in case I made my 2 year-old a chicken quesadilla with no sauce, but I don't think these were so spicy where she couldn't have had one too.

But, even though I LOVE avocado I'm actually not a big fan of it when its cooked and warm, so when I make these again I will probably leave those out of the filling and just enjoy them as chicken enchiladas with some fresh mashed avocado or guacamole on top. Just a personal preference :)

Here is the recipe from The Novice Chef, with my changes noted.


Ingredients


for the sauce: 
1 Tbsp. butter
1 Serrano pepper, minced (remove the seeds first if you want it more mild)
2 garlic cloves, minced
1 Tbsp. flour
1 cup chicken stock
1 tsp. cumin
1/4 tsp. salt
1/4 tsp. fresh ground pepper
1/4 cup chopped cilantro
1 cup salsa verde
1/2 cup fat-free sour cream

Note: After these were done I wished I had more sauce on the enchiladas. Doubling would probably be too much, so next time I'll probably try doing an extra 1/2 batch

for the enchiladas: 
3 cups chopped cooked chicken breasts (about 4 breasts)
8 oz Monterrey Jack Cheese, shredded and divided (I was forced to use cheddar after my husband secretly ate the MJ I had reserved for this recipe)
1 small yellow onion, chopped (I used much less, maybe about 1/4 cup chopped)
3 avocados, peeled and chopped
8-10 flour tortillas (I used corn, and I softened by placing them one-by-one in a pan with a little hot oil for about 30 seconds, then drained on paper towels)

Directions

Preheat oven to 375°F.

In a medium sauce pan, melt butter over medium-high heat. Saute serrano pepper and garlic, for 1 minute. Stir in flour, constantly stirring, and cook for 2 minutes. Whisk in the chicken broth, cumin, salt and pepper and bring to a low boil. Once boiling, whisk in the sour cream, salsa verde and cilantro. Remove from heat. 

Spray/grease a 9×13 baking dish. Add 3/4 cup sauce to the bottom of the pan. Add chicken, cheese, onion and avocado to the center of each tortilla and roll, placing seam-side down in the dish. Pour the remaining sauce over the enchiladas. Top with leftover cheese and bake for 15-20 minutes or until bubbling. Serve immediately.

Spaghetti Squash with Chicken and Sun-dried Tomatoes

The combination of chicken and sun-dried tomatoes is what caught my eye with this recipe, because I usually love those two things together - especially in a pasta. I was therefore intrigued by the use of spaghetti squash as the base for this instead of a pasta, making it very low-carb and therefore super diet friendly! It was a hit with the entire family, the flavors were great and you wouldn't feel like you were missing anything even with how healthy this is.

My changes to the original included adding some onion, using more sun-dried tomatoes and cooking the chicken in the skillet as opposed to using already prepared grilled chicken. I liked doing this too because then you get that extra flavor of cooked chicken in the pan before you start cooking everything else. And, even with the extra step of cooking the chicken this was still a quick, easy meal to put together and enjoyed by everyone!

Recipe adapted from Tasty Kitchen

Ingredients

1 whole Spaghetti Squash
3 Tbsp. Extra Virgin Olive Oil, divided
2 chicken breasts, pounded thin and seasoned with salt, pepper, garlic powder and onion powder
4 cloves garlic, minced
1/2 cup finely chopped onion
1 cup chicken broth, divided
1 3.5 oz pkg. sun-dried tomatoes, chopped
2 cups broccoli florets
1 cup frozen peas
2 whole chicken breasts
1/4 cups grated Parmesan cheese
salt and pepper to taste

Directions

1. Preheat oven to 375 degrees (F).

2. With a sharp knife, cut spaghetti squash in half lengthwise. Scrape/remove seeds with a spoon. Place squash halves cut side down on a baking sheet covered with foil and bake for 45 minutes. Let squash cool.

3. Using a fork, scrape the inside of the squash with the tines to remove strands. Set aside.

4. In a large, deep skillet, heat 2 Tbsp. olive oil over medium-high heat. Add chicken and cook about 4-5 minutes on each side, until golden brown and cooked through. Remove from pan and let cool slightly before slicing into thin strips.

5. Add remaining 1 Tbsp. oil to skillet. Add garlic and onion; saute 3-4 minutes. Add 1/4 cup of chicken broth, sun-dried tomatoes, and broccoli and saute 5 minutes. Add peas, sliced chicken, and remaining 3/4 cup of chicken broth. Shake about 1/4 cup parmesan cheese into mixture (just enough to thicken the chicken broth). Reduce heat to medium-low, cover skillet and simmer for about 3 minutes.

6. Serve on top of the squash strands with fresh shaved parmesan cheese.

Baked Chicken with Dijon and Lime

I was intrigued by this recipe, mostly because of the ingredients and the low calories (214 for 2 small thighs!), and was crossing my fingers that it would turn out better than my previous attempt at a mustard-sauced chicken (you can see that recipe here) , and I'm happy to report that I can definitely recommend this one! The other one I linked to is all over Pinterest and had some great reviews, but I was extremely disappointed in it. It had waaayyy too much mustard for my taste - almost inedibly so - and even my mustard-loving husband wasn't too thrilled with the end result. I still cringe just thinking about it! This one, however, had just the right hint of mustard and the lime juice worked well to complement it.

I was still a little scared after tasting all the sauce ingredients mixed together, so I added a couple tablespoons of light sour cream to the mix and was so happy with how it turned out!

Recipe posted here with my changes, but you can see the original at Skinny Taste.

Ingredients

4 chicken thighs, skin removed (keep the bone in for better results)
3 Tbsp. Dijon mustard
1 Tbsp. light mayonnaise
2 Tbsp. light sour cream (my addition)
1 clove garlic, crushed
1 lime, squeezed, and lime zest
3/4 tsp pepper
salt
dried parsley (I used dried thyme)

Directions

1. Preheat oven to 400°. Rinse the chicken and remove the skin and all fat. Pat dry; place in a large bowl and season generously with salt.

2. In a small bowl combine Dijon, mayonnaise, sour cream, lime juice, lime zest, garlic and pepper. Mix well. Pour over chicken, tossing well to coat.

3. Spray a large baking pan with cooking spray to prevent sticking. Place chicken to fit in a single layer. Top the chicken with dried parsley. Bake until cooked through, about 30-35 minutes. Finish the chicken under the broiler until it is golden brown. Serve chicken with the pan juices drizzled over the top.

Cilantro Chicken

I make this yummy chicken every so often, and every time I do I have to go find it over on Marci's blog because until now I've never bothered to put it on my own. So this last time I decided to add it here so I could access it more easily, and also because I want to share because its pretty fantastic!

The chicken bakes up nice and moist, the chips add some texture and the cilantro-infused salsa gives it great flavor. I've found you can use pretty much any salsa and it works great because of the added cilantro. Oh and don't forget the cheese cause that makes everything better!

And, I can even enjoy this when I'm counting calories...just omit the chips and top with just a little bit of cheese...still fantastic!


Ingredients

2 Tbsp. lime juice
2 Tbsp. vegetable oil
1 Tbsp. honey
4 chicken breasts, pounded thin
1 cup finely crushed tortilla chips
16 oz. thick-n-chunky salsa (I didn't use it all)
2 Tbsp. minced fresh cilantro (I used extra)
1 cup shredded Monterrey Jack Cheese

Directions 

1. Combine lime juice, honey, and oil. Dip chicken in lime juice mixture then coat with crushed chips. Place in ungreased 9 x 13 baking dish. Bake uncovered @ 350 degrees for 45 minutes or until juices run clear.

2. Combine salsa and cilantro in a small bowl. Pour over chicken then sprinkle with cheese. Bake for 20 more minutes or until the cheese melts.

Smoky Buffalo-Style Chicken Chili Bowls

I found this recipe in a Rachael Ray mag and it sounded like something we would enjoy, and it was! It was a light, easy meal, too spicy for my little one but you could fix that by not adding so much chipotle. Not sure where the "buffalo-style" part comes in but it was good so I'm not gonna worry about that :) Quite healthy too, which is the best part...even with a few chips and some cheese on top it still fell well within my current eating guidelines - yay!

I was a little concerned when I went to make it that it wouldn't be hearty enough for my husband, so even though I made some plain white rice for him to mix with his - and he liked it that way - I honestly don't think it needed it!

Ingredients
from Everyday with Rachael Ray

2 Tbsp. extra-virgin olive oil
2 lbs. ground chicken or turkey breast (I used chicken, about 1.5 lbs)
2 carrots, chopped
3 - 4 stalks celery with leafy tops, finely chopped
1 onion, chopped
4 cloves garlic, chopped or grated
Salt and pepper
1 small can chipotle chiles in adobo sauce
1 15-oz. can tomato sauce
2 cups chicken stock
A couple of handfuls thin blue-corn tortilla chips, such as Xochitl brand, lightly crushed
1 cup shredded pepper jack cheese
3/4 cup blue cheese crumbles (I didn’t add this)
About a palmful pickled jalapeno chile pepper rings

Directions

1. Heat the EVOO, 2 turns of the pan, in a soup pot over medium-high heat. Add the meat and cook to brown, stirring to crumble. Add the carrots, celery, onion and garlic; season with salt and pepper. Cook over medium heat, stirring occasionally, until the vegetables are softened, 10 minutes or so.

2. Place the chipotles and adobo sauce in a food processor or blender and puree. Spoon 2 rounded tablespoons into a small bowl and combine with the tomato sauce to make a chipotle-infused tomato sauce.(Scoop the remaining pureed chipotle into a small, resealable plastic bag, then mark the bag and freeze--the next time you need chipotle, just cut off a piece.)

3. When the vegetables are tender, stir in the chile-tomato sauce and chicken stock. Simmer for a few minutes to thicken and combine the flavors.

4. Meanwhile, switch on the broiler and position a rack in the center of the oven. Arrange 4 bowls on a baking sheet and fill with the buffalo chili. Top with an even layer of the tortilla chips, cheeses and jalapeno rings. Broil for a couple of minutes to brown the cheese and crisp the chips. (Better than a basket of wings, and better for you!)

Chicken Marsala

In the words of my 2 year-old whenever she likes something: "Yum, yum, yum!" This was something out-of-the-ordinary from our usual dinner fare but I am happy to report it will be making its way onto the regular rotation. I had eaten Chicken Marsala before but never attempted my own, this recipe inspired me since it was so easy to put together.

I'm usually put off by strong wine/alcohol taste in food, and I was concerned with this one while the sauce was reducing because it had such a deep aroma, and was therefore pleasantly surprised at how mild-tasting it actually was. The sauce comes together nicely and is perfect over the thin, crispy chicken. My only change? Doubling the mushrooms, of course! I could just eat those in the sauce and be happy :)

Chicken Marsala
from Savory Sweet Life


Ingredients

2 skinless, boneless, chicken breasts
salt and freshly ground black pepper
1/2 cup all purpose flour or corn starch for gluten-free
up to 1/2 cup olive or vegetable oil
8 ounces container of mushroom, sliced and cleaned (I used 2 containers)
2 tablespoons butter
1/2 cup sweet Marsala wine
1/4 cup chicken stock
1/4 cup sherry or dry white wine (I used dry sherry)
Optional: 2 tablespoons heavy cream (I added a little half-and-half)
Garnish with chopped parsley or oregano

Instructions

1. Split each chicken breast through the middle to make 2 pieces. Place plastic wrap over them and pound each one flat using a meat tenderizer/mallet until they are about a quarter inch thick. Season a good amount of salt and pepper on both sides of each piece. Place some flour on a plate and and dredge each piece of chicken in it.

2. Heat the oil over medium-high heat and when the oil is hot fry each piece of chicken for 3-4 minutes on each side until they are golden brown (this may require you to do this in 2 batches). Remove chicken and place them on your serving platter covering them with foil. carefully soak up any remaining oil with paper towels and discard. 

3. Reduce the heat to medium and add butter and mushrooms. Saute mushrooms for 4-5 minutes making sure to season them with salt and pepper lightly. Add marsala wine, sherry, cream, and chicken stock allowing the liquid to reduce slightly – approx. 3 minutes. Pour mushrooms and sauce over chicken and serve. Enjoy!

Lemon-Sage Chicken Cutlets

I had some sage leftover from Thanksgiving that I hadn't opened and therefore was miraculously still fresh and perfect, and I was happy to find this recipe to use it in. I really enjoy sage but it seems to only be called for in Thanksgiving-ish dishes (stuffing, butternut squash, etc), so this one appealed to me because it can be enjoyed anytime!

I was definitely intrigued by the process of flour first, egg second, but the chicken actually came out light and crispy and not "eggy" at all. The lemon flavor just peeks through and is a nice complement for the sage. I also skipped the wine/broth/butter sauce at the end, and even though I think it would be good this chicken was yummy without it!

 Recipe from Food Network

 Ingredients

2 large skinless, boneless chicken breasts (about 1 1/4 pounds)
Kosher salt and freshly ground pepper
All-purpose flour, for dredging
2 large eggs
Juice of 1 lemon, plus lemon wedges for serving
3 tablespoons extra-virgin olive oil
4 sprigs sage, leaves only (I added about 8)
1/2 cup dry white wine
3/4 cup low-sodium chicken broth
1 to 2 tablespoons unsalted butter

Directions

1. Slice each chicken breast in half horizontally to make 2 thin cutlets. Sprinkle lightly with water, place between two sheets of plastic wrap and pound until 1/4 inch thick. Season with salt and pepper.

2. Pour some flour into a shallow dish and season with salt. Lightly beat the eggs with the lemon juice in another shallow dish.

3. Heat the olive oil in a large skillet over medium heat. Dredge the cutlets in the flour, shaking off any excess; dip in the lemon-egg mixture, coating both sides. Add the cutlets to the skillet and cook until golden on the bottom, about 2 minutes. Add the sage leaves to the skillet, then turn the cutlets and cook until golden on the other side, about 2 more minutes. Transfer the cutlets and sage to a paper towel-lined plate.

4. Pour out any remaining oil from the skillet. Add the wine and chicken broth and cook over medium-high heat until reduced by half, about 5 minutes. Add the butter and swirl until melted.

5. Transfer the chicken to a platter. Top with the fried sage and drizzle with the pan sauce. Serve with lemon wedges and grains on the side.

Lemon Chicken Puff

I'd seen this recipe on Marci's blog and had always been curious about it (exactly how does that puff work?), but never got around to trying it until now. This dish is like two of my favorites...a chicken pot pie with just a bottom crust...or the chicken divan that I like to serve with biscuits or puff pustry cups on the side, but here the biscuit is built right in! I liked all the veggies and the filling had good flavor, just a hint of lemon. My curiosity about the puff was also solved, it just puffs right up as it bakes - wow :) This one is also so easy to put together, and I'm going to be on the hunt for more fillings for this fun puff!


From On My Menu

Ingredients

*Popover Puff:
3 T. butter, divided
1 c. milk
6 eggs
1 c. flour
1/2 t. salt

*Chicken and Veggie Filling:
2 medium carrots, peeled and thinly sliced
1 cup broccoli florets
1 medium potato, diced
1/2 cup chopped onion
1 Tbsp. butter
2 Tbsp. lemon juice
1 can cream of chicken soup
2 cups diced cooked chicken
1/4 cup sour cream
1 tsp. onion powder
1 tsp. garlic powder
1/4 tsp. pepper (or more)
1/2 c. shredded cheddar cheese

Directions

1. Preheat oven to 450 degrees. Melt 2 T. butter in microwave and whisk together with milk and eggs. Put 1 T. butter in bottom of baking dish and place in oven until melted.

2. Add flour and salt to egg mixture and whisk until smooth. Pour batter into dish (on the melted butter) and bake 20 min. (I take out the top rack in my oven - it's gets pretty "puffed")

3. Reduce heat to 350 degrees and bake 10-15 more minutes until puffed and golden brown.

4. While the shell is baking, melt 1 T. butter in large sauce pan and stir in carrots, broccoli, potatoes and onion. Cook until veggies are tender. Add lemon juice, chicken and cream of chicken soup. Stir in spices and continue stirring until heated through. Stir in cheese keep warm until the puff is ready.

5. Remove puff from oven and allow to cool and middle to fall, forming a shell.
Spoon filling into center of puff and enjoy.

Chicken Tamale Casserole

I didn't take a picture of this one, but trust me when I say you need to make this! Its definitely going to be added in to our regular rotation. Easy to put together and its simply delicious...even my almost 2 year-old willingly cleaned her plate.

I wanted leftovers, so I sort-of doubled the corn bread mixture but left everything else the same and I actually think it turned out perfect that way. I posted my version here, but you can see the original recipe from Cooking Light here.

Ingredients

1 cup (4 ounces) preshredded 4-cheese Mexican blend cheese, divided
2/3 cup fat-free milk
2 large eggs
2 tsp. ground cumin
1/2 tsp. chili powder
1 (14 3/4-ounce) can cream-style corn
2 (8.5-ounce) boxes corn muffin mix
1 (7-ounce) can chopped green chiles, drained
Cooking spray
1 (10-ounce) can red enchilada sauce (such as Old El Paso)
2 cups shredded cooked chicken breast (I cooked a breast, then shredded it and simmered it a while in some water with taco seasoning, garlic powder, onion powder, and cumin)
1/2 cup sour cream

Directions

1. Preheat oven to 400°.

2. Combine 1/4 cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 13 x 9–inch baking dish coated with cooking spray.

3. Bake at 400° for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining 3/4 cup cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into pieces; top each serving with sour cream.

Asian-style Chicken Noodle Soup

The story behind this soup is that I saw a recipe for something similar in a magazine in the Orlando airport and it looked so good...but I didn't buy the magazine and by the time I got home I had totally forgotten which one it was, and I couldn't stop thinking about that soup! I therefore decided to come up with my own version and see if it turned out how I was hoping it would - and luckily it did! I am a definite soup lover, but I've never been a big fan of homemade chicken noodle soup (okay I'll confess that I did consume an insane amount of the Campbell's condensed variety in college, though!), but the "Asian-style" twist turns this into something I'll be making again and again.

Ingredients

1/2 lb. (1/2 box) linguine or other noodle-type pasta
6 cups chicken broth
1 Tbsp. lime juice
2 Tbsp. low-sodium soy sauce
2 Tbsp. rice vinegar
1 tsp. sesame oil
1 tsp. Sriracha
1 tsp. sugar
2 Tbsp. minced fresh ginger
2 cloves garlic, minced
2 heads baby bok choy, chopped
1 cup chopped cooked chicken (or more, if desired)
1/4 cup cilantro, cilantro
4 green onions, chopped
Crispy wonton skins, for garnish

Directions

1. Cook linguine according to package directions. Drain and set aside.

2. In a large pot, combine chicken broth and the next 8 ingredients. Bring to a boil, then reduce heat and simmer 15 minutes. Stir in bok choy and chicken, and cook 3-4 minutes, until bok choy is slightly wilted. Turn off heat and add in linguine, cilantro, and green onions. Serve piping hot, garnished with crispy wonton skins.

Buffalo Chicken Nuggets

Every so often, I get a craving for buffalo wing sauce. Not the actual wings themselves, just the sauce. Weird, I know. The cravings got really bad when I was pregnant with my first child. And you can't very well just chug the sauce out of the bottle, that would be even weirder.

So to satisfy this craving, I usually end up going with some sort of boneless "wing", since I'm not a huge fan of the messy traditional ones. These little nuggets definitely satisfied a craving tonight, and what I liked most about them is that you just get the subtle wing flavor without it being too overpowering (or messy!), and the sauce adds the perfect kick to a plain nugget. This just might be how I satisfy my cravings from now on.


Ingredients

2 large boneless, skinless chicken breasts, cut into 1" pieces
1/3 cup Frank's Red Hot
1 cup flour
1 tsp. salt
1/2 tsp. paprika
Vegetable oil, for frying (about 1/4 cup)
Ranch or blue cheese, for dipping

Directions

1. Combine chicken and Frank's in a large bowl. Refrigerate at least an hour (preferably a few hours).

2. Heat oil in a large skillet over medium heat. In a shallow dish, combine flour, salt, and paprika. Remove chicken from sauce and toss in flour to coat, then place in skillet. Fry until golden brown and cooked through, about 8-10 minutes. Serve with ranch or blue cheese.

Note: You can also pound the chicken out and cut into large patties, and prepare using the same directions, then place on hamburger buns to make buffalo chicken sandwiches.

Slow Cooker Latin Chicken

I realize the picture above looks like a funky pile of beans, but let me assure you that the flavors of this one were great. It was a little change from the usual chicken crockpot meal, and I think we'll be making this one again (posted recipe includes my changes).

Slow Cooker Latin Chicken
from Allrecipes Ingredients

1 tablespoon olive oil
1 lb. chicken thighs salt and ground black pepper to taste
1/2 cup loosely packed cilantro leaves, divided
1 large sweet potato, cut into chunks
1 red bell pepper, cut into strips
1 (15.5 ounce) can black beans, rinsed and drained
3/4 cup chicken broth
1 cup hot salsa
2 tsp. ground cumin
1/2 tsp. ground allspice
3 large cloves garlic, chopped
lime wedges, for garnish

Directions

1.Heat the olive oil in a large skillet; season the chicken thighs with salt and pepper. Sprinkle 1/4 cup cilantro over the chicken thighs; brown the chicken in the frying pan, 3 to 5 minutes each side.

2. Arrange the chicken in the bottom of a slow cooker. Place the sweet potatoes, red bell pepper, and black beans on top of the chicken. Mix together the chicken broth, 1/4 cup cilantro leaves, salsa, cumin, allspice, and garlic together in a bowl; pour into the slow cooker. Set slow cooker to LOW and cook for 4 hours. Garnish with lime wedges to serve (we put it all over plain rice, with some corn tortillas on the side).

Baked Chicken Linguine

A little different way to serve up a chicken pasta...creamy and hearty and the french fried onion topping adds a perfect little bit of crunch.

Ingredients

1/2 lb. (1/2 box) linguine
2 tsp. olive oil
1 tsp. Worcestershire sauce
1 cup chopped onion
1 - 8 oz. pkg white mushrooms, chopped
3 cloves garlic, minced
1 bunch fresh spinach, chopped (about 3 loosely-packed cups)
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 cup mayonnaise
3/4 cup milk
2 tsp. lemon juice
2 cups chopped cooked chicken
1/2 small can (2.8 oz) french fried onions

Directions

1. Preheat oven to 375 degrees. Cook linguine according to package directions; drain.

2. Meanwhile, in a large skillet heat olive oil and Worcestershire over medium heat. Add onion, mushrooms, and garlic and cook, stirring occasionally, until onions are tender, about 5-6 minutes. Stir in spinach and cook until just wilted, about 1-2 minutes. Remove from heat.

3. In a large bowl, combine soups, mayo, milk, and lemon juice. Stir in chicken and spinach mixture, then stir in linguine. Pour into a lightly greased 8x8 baking dish.

4. Bake 25 minutes or until heated through and bubbly. Top with french fried onions and cook 5 minutes more.

Chinese 5-Spice Oven Fried Chicken

I took this one from Marci's blog (she got it from Family Circle), because I'm always looking for new, easy ways to make chicken the whole family will like. This recipe did not disappoint...the panko make for a crispy coating and the Chinese 5-Spice was a nice flavor that differed from our usual offerings. The only thing I would add for this is a dipping sauce, so I'll work on that for next time.

Ingredients

1 1/2 cups panko bread crumbs
1 tsp. Chinese five spice powder
1 tsp. salt
1/4 cup honey
1 Tbsp. lemon juice
1 broiler-fryer chicken (about 3-1/2 pounds), cut into 8 pieces, skin removed (I used 2 really big chicken breasts)

Directions
1. Heat oven to 450 degrees F. Fit a large rimmed baking sheet with a wire rack. Coat rack with nonstick cooking spray.

2. In a shallow dish, whisk together panko, Chinese five spice and salt. In a medium-size bowl, whisk together honey, 1 tablespoon warm water and lemon juice.

3. Dip each piece of chicken into the honey mixture, shaking off excess. Roll in the panko mixture, pressing to adhere and place on the prepared rack.

4. Bake chicken pieces at 450 degrees F for 15 minutes. Spritz chicken with nonstick cooking spray and bake an additional 30 minutes or until internal temperature registers 170 degrees F on an instant-read thermometer. (I only baked mine an additional 15 minutes and the chicken was done)

5. Remove chicken from oven and serve immediately.

Saucy Mozzarella Chicken

I adapted this recipe from one I found on Allrecipes, where it was called "Mozzarella Parmesan Chicken". I decided to change the name for mine, because I felt like it was misleading...calling something Parmesan Chicken to me implies its breaded, fried or baked, then covered in a pasta sauce...and this is not that. So now its "Saucy Mozzarella Chicken", which I think is much more descriptive of the actual dish.

This chicken had good flavor, and covering anything with creamy sauce and cheese usually means a winner in my book. I think I might make a few more changes when I make this again, but it really is quite delish just as it is. I served this with the Orzo and Fresh Tomatoes (recipe in the preceding post).

Saucy Mozzarella Chicken
adapted from Allrecipes
Ingredients

4 skinless, boneless chicken breast halves (pounded out)
1 (10.75 ounce) can cream of celery soup (99% fat-free works fine)
1 (10.75 ounce) can condensed cream of mushroom soup
1/4 cup water
1/4 cup diced onion
3 cloves garlic, minced
1 (4 oz) can sliced mushrooms
3 Tbsp. grated Parmesan cheese
4 slices low-fat mozzarella cheese

Directions

1.Preheat oven to 350 degrees F (175 degrees C).

2.Place chicken breasts in a 9x13 inch baking dish coated with cooking spray, in a single layer. Cover with the celery soup (I put it into a bowl first and stir to loosen it up) and bake uncovered for 20 minutes. Turn chicken pieces over and bake for another 15-20 minutes, until browned. Remove from oven.

3.Combine the mushroom soup, water, onion, garlic, mushrooms and Parmesan in a medium bowl. Pour mixture over chicken, and stir slightly to combine with the celery soup. Top each breast with a mozzarella cheese slice, pushing the cheese down into the sauce. Bake for 20 minutes more until bubbly and golden brown.

Buffalo Chicken Mac and Cheese

Warning: This recipe uses almost a whole stick of butter. And half-and-half. And 3 different cheeses. Its not light or healthy or any of that boring stuff - it is straight up a plate of amazing cheesy goodness. So don't say I didn't warn you...but also don't let that stop you from enjoying it!

The "buffalo" flavor is very subtle, but it adds just that little something special that takes a plain macaroni and cheese to a new level. And with the cheese combo and the panko topping, this is a delicious, comforting guilty pleasure.

Buffalo Chicken Macaroni and Cheese

from Food Network Magazine

Ingredients

7 tablespoons unsalted butter, plus more for the dish
Kosher salt
1 pound elbow macaroni
1 small onion, finely chopped
2 stalks celery, finely chopped
3 cups shredded rotisserie chicken
2 cloves garlic, minced
3/4 cup hot sauce (preferably Frank's)
2 tablespoons all-purpose flour
2 teaspoons dry mustard
2 1/2 cups half-and-half
1 pound yellow sharp cheddar cheese, cut into 1-inch cubes (about 3 1/2 cups)
8 ounces pepper jack cheese, shredded (about 2 cups)
2/3 cup sour cream
1 cup panko (Japanese breadcrumbs)
1/2 cup crumbled blue cheese
2 tablespoons chopped fresh parsley

Directions

Preheat the oven to 350 degrees F and butter a 9-by-13-inch baking dish. Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 7 minutes. Drain.

Meanwhile, melt 3 tablespoons butter in a large skillet over medium heat. Add the onion and celery and cook until soft, about 5 minutes. Stir in the chicken and garlic and cook 2 minutes, then add 1/2 cup hot sauce and simmer until slightly thickened, about 1 more minute.

Melt 2 tablespoons butter in a saucepan over medium heat. Stir in the flour and mustard with a wooden spoon until smooth. Whisk in the half-and-half, then add the remaining 1/4 cup hot sauce and stir until thick, about 2 minutes. Whisk in the cheddar and pepper jack cheeses, then whisk in the sour cream until smooth.

Spread half of the macaroni in the prepared baking dish, then top with the chicken mixture and the remaining macaroni. Pour the cheese sauce evenly on top.

Put the remaining 2 tablespoons butter in a medium microwave-safe bowl and microwave until melted. Stir in the panko, blue cheese and parsley. Sprinkle over the macaroni and bake until bubbly, 30 to 40 minutes. Let rest 10 minutes before serving.

Cantonese Chicken and Mushrooms

I found this recipe in the December 2010 Food Network Magazine, and decided to give it a try since it seemed easy enough and I am always looking for new Asian recipes (mostly because I love to use my wok!).

I give this one a thumbs up because although it tastes like it came from a take-out carton, its actually quite low in calories - score!

Ingredients

1 1/4 lbs. boneless, skinless chicken breasts, cut into 1.5" pieces

1/2 cup oyster sauce

2 Tbsp. cornstarch

2 Tbsp. peanut oil

6 scallions, cut into 1" pieces

8 thin slices peeled ginger

3 cloves garlic, coarsely chopped

8-10 oz. sliced mushrooms, such as cremini or shiitake

12 oz. baby bok choy, cut crosswise into 1.5" pieces

1 1/4 cups low-sodium chicken broth

2 tsp. toasted sesame oil

Cooked rice, for serving (optional)

Directions

1. Toss the chicken with the oyster sauce in a bowl. Mix the cornstarch with 3 tablespoons cold water in another bowl. Place both bowls near the stove with the remaining ingredients.

2. Heat a wok or deep skillet over high heat until hot. Add the peanut oil, then the scallions, ginger and garlic, and stir-fry about 20 seconds. Add the chicken mixture and stir-fry until the meat is no longer pink on the outside, 2 to 3 minutes. Stir in the mushrooms and bok choy.

3. Add the broth and sesame oil to the skillet and bring to a boil over high heat. Add the cornstarch mixture, return to a boil and cook, tossing, until the chicken is cooked through and the sauce is thick and glossy, 2 to 3 minutes. Serve with rice, if desired.


Per serving: Calories 303; Fat 12 g (Saturated 2 g); Cholesterol 90 mg; Sodium 415 mg; Carbohydrate 12 g; Fiber 2 g; Protein 38 g

Mexican Chicken with Jalapeno Popper Sauce

Marci posted this recipe on her blog (and she got it from another blog, but if you search for this recipe it seems that it comes up on every blog, for good reason!), and I told her that as soon as I was out from under the spicy food ban at my parents house, I was making this chicken. So this was one of the first meals I made here in Denver, and luckily it did not disappoint!

The chicken by itself was so flavorful, but you add that sauce and oh that sauce! The only issue I had was mine came out a little runny, not sure why...and actually I might even add another jalapeno...just thinking about it I already can't wait for next time!

Ingredients

3 Chicken Breasts
A sprinkle of Cumin per breast
A sprinkle of Chili Powder per breast
A sprinkle of Salt per breast
2 cloves of garlic, minced
3 jalapenos, seeded and chopped
8 oz. cream cheese
2 cups chicken broth
3 slices bacon
3/4 cup shredded Cheddar or Colby Jack
1 Tbsp. fresh Cilantro, chopped + more for garnish

Directions

Fry bacon until crisp. Remove to paper towel-lined plate.

Sprinkle chicken with seasonings while the bacon crisps. Add the chicken to the hot bacon fat in the skillet. Cook chicken, turning every few minutes, until juices run clear and no longer pink. Remove from skillet and keep warm.

Add chopped jalapenos to the skillet and cook for a couple of minutes. Add garlic and cook for 30 seconds to a minute more, until fragrant.

Add chicken broth, deglazing pan. Bring to a boil.

Add cream cheese and stir until melted and smooth. Add in shredded cheese and bacon, stirring until the cheese in melted. Turn off heat and stir in cilantro.

Serve chicken on a bed of Mexican or Taco rice (cilantro lime rice works perfect) and topped with sauce. Garnish with additional cilantro if desired.

Chicken Enchiladas with Roasted Tomatillo Chile Salsa

The little brother requested chicken enchiladas for his birthday dinner, and although there are a few recipes that I really like, I decided to try something new.

I found this recipe by Tyler Florence on the Food Network website, and not only did it look good it had great reviews. As I was reading throguh the recipe it sounded a little familiar, and then I realized that Marci had posted it awhile back on her recipe blog, and gave it a rave review as well. I didn't need much more convincing that this was the way to go!

These were really delicious. The roasted tomatillo salsa had great flavor; I want to make some more just to eat with chips! I liked how the enchiladas were moist and saucy, without being "creamy". These are a bit time comsuming, but I would say its definitely worth it.


Ingredients

Roasted Tomatillo Chile Salsa:
1 pound tomatillos, husked
1 white onion, peeled, sliced, quartered or whole
4 garlic cloves
2 jalapenos
2 teaspoons ground cumin
1 teaspoon salt
1/2 cup chopped cilantro leaves
1/2 lime, juiced

Enchiladas:
Extra-virgin olive oil
1/2 medium onion, diced
3 garlic cloves, chopped
1 1/2 teaspoon ground cumin
1/4 cup all-purpose flour
2 cups chicken stock, storebought
Chopped cilantro leaves
1 deli roasted chicken (about 3 pounds), boned, meat shredded
Salt
Freshly ground black pepper
10 large flour tortillas
1/2 pound Monterey Jack cheese, shredded
2 cups sour cream
Chopped tomatoes and cilantro leaves, for garnish

Directions

Preheat oven to 400 degrees F.

For the salsa:
On a baking tray, roast tomatillos, onion, garlic and jalapenos for 12 to 15 minutes. Transfer the roasted vegetables and any juices on the bottom of the tray to a food processor. Add the cumin, salt, cilantro, and lime juice and pulse mixture until well combined but still chunky.
*Note: I made the salsa the day before, and just refrigerated it until it was time to prepare the enchiladas. Definitely saved me some time!

Enchiladas:
Meanwhile heat a 2 count of olive oil in a medium saucepan over medium heat. Add the onion and cook until soft and caramelized - this should take 5 to 7 minutes. Add the garlic and cumin then cook for a further minute. Sprinkle on the flour and stir to ensure the flour doesn't burn then gradually add the chicken stock to make a veloute. Continue stirring over a low simmer until the flour cooks and the liquid thickens. Turn off the heat, add half of the roasted tomatillo chile salsa, some additional fresh chopped cilantro and fold in the shredded chicken meat. Season, to taste, with salt and pepper.

Change the temperature of the oven to 350 degrees F and begin assembling the dish. Take a large baking dish and smear the bottom with some of the reserved tomatillo salsa.
Now take the flour tortillas and briefly flash them over the stove-top flame (or put them briefly under the broiler if using an electric stove).
Using a shallow bowl, coat each tortilla lightly with the reserved salsa mix. Put a scoop of the shredded chicken-enchilada mix on top of the tortilla followed by a sprinkle of the shredded cheese. Fold the tortilla over the filling and roll like a cigar to enclose it. Using a spatula place the tortillas in the baking dish and continue to do the same with all the tortillas. Finally pour over some more of the salsa and top with the remaining shredded cheese.
Bake uncovered for about 30 minutes until bubbly and cracked on top. Garnish, cilantro and tomato.

*Notes: I tripled the recipe for the salsa, followed the remaining directions as listed, and ended up with enough filling/salsa to make 16-17 enchiladas, using the flour tortillas. I would suggest at least doubling the salsa recipe so you're sure to have some leftover to enjoy!

Chicken Enchiladas with Tomatillo Cream Sauce

*Photo from Cooking with Paula Deen

Who doesn't love a good chicken enchilada? There are so many recipes out there, each one just a little varied in its own way...but honestly, you can't go wrong with any form of creamy, cheesy goodness!

I've hesitated to post any chicken enchilada recipes because I haven't felt like any of the ones I've some across thus far are anything spectacular. My mom has made this version, courtesy of Paula Deen, a couple times now though, and I really think they are worth recommending. Its the yummy sauce made with tomatillos and heavy cream (no scrimping here - you gotta use the real thing...Paula would have it no other way!) that puts these over the top.

Warning: This recipe makes a LOT, but be prepared to not wanna share :)

Chicken Enchiladas with Tomatillo Cream Sauce
from Cooking with Paula Deen


Ingredients

3 cups chopped cooked chicken
1 (8-ounce) package cream cheese, softened
1 (8-ounce) container sour cream
1 (8-ounce) package Monterey Jack cheese, shredded
1 onion, chopped
1/4 cup chopped fresh cilantro
2 cloves garlic, minced
1/2 tsp. salt
1/2 tsp. ground black pepper
24 (6-inch) corn tortillas
Tomatillo Cream Sauce ( recipe follows)
1 (8-ounce) package Colby and Monterey Jack cheese blend, shredded
Sliced green onions (optional)

Tomatillo Cream Sauce

1 (28 oz.) can of tomatillos, drained
1 (14 oz.) can chicken brotj
1 (4 oz) can of chopped green chiles
2 tsp. ground cumin
2 tsp. chili powder
1/2 tsp. salt
1 cup heavy whipping cream

In a large skillet, combine tomatillos, chicken broth, chilies, cumin, chili powder, and salt. Bring to a boil over medium heat; reduce heat and simmer for 20 minutes. Remove from heat. Pour mixture into a blender or food processor, and pulse mixture several times until smooth. Return to skillet; stir in cream and cook over low heat for two more minutes.

Directions

1. Preheat oven to 350°F. Lightly grease two 13x9-inch baking dishes.

2. In a large bowl, combine chicken and next 8 ingredients. Spoon 2 tablespoons chicken mixture down center of each tortilla. Fold sides over, enclosing filling. Place filled tortillas, in a single layer, seam side down, in prepared baking dishes.

3. Spoon Tomatillo Cream Sauce evenly over enchiladas. Sprinkle with shredded cheese. Bake 35 to 40 minutes, or until hot and bubbly. Garnish with sliced green onions, if desired.