Creamy Chicken Enchiladas
1 ¼ pounds skinless,
boneless chicken
breast halves
2 tsp. kosher salt,
divided
2 tsp. chili powder,
divided
1 ½ tsp. ground cumin,
divided
12 (6 inch) flour
tortillas
2 Tbsp. butter
1 Tbsp. olive oil
1 small onion, finely
chopped
1 medium poblano
pepper, seeded and
chopped
1 small yellow bell
pepper, finely
chopped
1 (10 ounce) can diced
tomatoes and green
chiles (such as
RO-TEL)
½ (8 ounce) package
cream cheese
4 ounces sour cream
4 cups shredded
Cheddar-Monterey
Jack cheese blend,
divided
1 cup refried beans
1 (15 ounce) can red
enchilada sauce
Preheat the oven to 325 degrees.
Place chicken on a large sheet of foil and season with 1 teaspoon salt, 1/2 teaspoon chili powder, and 1/2 teaspoon cumin. Seal the foil around the chicken and place the packet on a rimmed baking sheet.
Bake in the preheated oven until tender and no longer pink in the center, about 50 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees. Shred cooked chicken and set aside. Increase the oven temperature to 375 degrees.
While chicken cooks, prepare tortillas. Spread both sides of each tortilla lightly with butter.
Heat a skillet over medium heat. Toast each tortilla, about 10 seconds on each side, and set aside.
Heat oil in a large skillet over medium-high heat. Add onion, poblano pepper, and bell pepper and cook, stirring often, about 2 minutes. Add remaining salt, chili powder, and cumin and cook, stirring frequently, until veggies are very tender, about 5 minutes. Reduce heat to medium-low and stir in tomatoes and cream cheese. Cook, stirring constantly, until cheese has melted. Remove from heat and stir in sour cream and 2 cups Cheddar-Monterey Jack cheese blend.
Spread about 1 tablespoon refried beans, if using, in the center of a tortilla. Add about 1/4 cup chicken filling and roll up to seal. Repeat with remaining beans and filling. Pour 1/4 cup sauce in the bottom of 9×13-inch baking dish. Arrange enchiladas in a single layer over the sauce. Pour remaining enchilada sauce over the top and spread to evenly coat. Sprinkle with remaining cheese.
Bake in the preheated oven until golden and bubbly, about 30 minutes. Let stand for 10 minutes before serving with desired toppings.
Chicken and Broccoli Stir-Fry
6 Tbsp. soy sauce
3 Tbsp. cornstarch,
divided
4 large skinless,
boneless chicken
breasts, cut into thin
strips
2 cups boiling water, or
more as needed
1 ½ Tbsp. instant
chicken bouillon
granules
½ tsp. ground ginger,
or more to taste
¼ cup canola oil,
divided
2 Tbsp. sesame oil,
divided
4 cups fresh broccoli
florets, or more to
taste
1 medium red bell
pepper, cut into thin
strips
½ green bell pepper,
cut into thin strips
1 medium onion, diced
2 Tbsp. minced garlic
½ tsp. crushed red
pepper, or more to
taste
1 cup toasted slivered
almonds
Combine soy sauce and 1 tablespoon cornstarch in a glass bowl or zip-top bag. Add chicken; stir to coat. Remove all air from baggie before sealing, or cover the bowl. Refrigerate at least 30 minutes.
Combine boiling water and bouillon granules in another bowl, stir until dissolved. Add remaining cornstarch and ginger; stir to combine.
Heat half of the canola oil and 1 tablespoon sesame oil to 365 degrees in an electric skillet or in a heavy skillet over medium-high heat. Add broccoli, bell peppers, onion, and garlic. Stir-fry until crisp-tender, 5 to 7 minutes. Remove from the skillet with a slotted spoon to a serving dish.
Heat remaining canola oil and sesame oil in same skillet to 365 degrees or medium-high heat. Add chicken mixture and crushed red pepper. Stir-fry until chicken is no longer pink in the centers and juices run clear, 7 to 10 minutes. Return vegetables to the skillet. Add bouillon mixture. Stir until thickened. Stir in optional almonds.
Mustard-Crusted Crispy Chicken Thighs
4 (4 ounce) boneless,
skinless chicken
thighs
½ tsp. adobo seasoning
Black pepper to taste
1 cup Dijon mustard
¼ cup melted butter
1 cup dry bread
crumbs
¼ cup grated Parmesan
cheese
Nonstick cooking spray
1 tsp. minced fresh
parsley
Preheat the oven to 400 degrees. Place a rack on a rimmed baking sheet.
Trim any fat off of chicken thighs and season with a light coating of adobo and pepper.
Stir Dijon and melted butter together in a shallow bowl until you have a glossy, buttery mixture. Combine bread crumbs and Parmesan cheese in another bowl.
Dip chicken thighs in the Dijon mixture until evenly coated, then dredge in the bread crumb mixture. Transfer thighs to the prepared baking sheet and spray the tops with cooking spray.
Bake in the preheated oven without flipping until no longer pink in the centers, 30 to 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F).
Garnish with parsley to serve.
Leave a Reply