Chicken & Street Corn Enchiladas

Looking for a creamy, cheesy dinner that’s easy to pull together with leftover chicken? These Chicken & Street Corn Enchiladas are packed with flavor, layered with cheesy goodness, and finished with a smooth, tangy sauce that takes them over the top.

Ingredients:

• 10 soft taco shells

• 2 cups cooked, shredded chicken (rotisserie works great!)

• 11 oz La Mexicana Rojo's Mexican Style Street Corn Dip

• 2 cups shredded Monterey Jack cheese

• 4 Tbsp butter

• 4 Tbsp flour

• 2 cups chicken broth

• 1 cup shredded Pepper Jack cheese (add more if you like it spicy!)

• 1 (4 oz) can diced green chilies

• 1 cup sour cream

Directions:

1. Prep the pan.

Preheat oven to 350°F. Lightly grease a 9×13 baking dish.

2. Assemble the enchiladas.

• Spread a spoonful of Street Corn Dip onto each taco shell.

• Add a sprinkle of Monterey Jack cheese and some shredded chicken.

• Roll up each tortilla and place seam-side down in the prepared pan.

• Sprinkle any leftover Monterey Jack cheese over the top.

3. Make the sauce.

• In a medium saucepan, melt the butter over medium heat.

• Stir in flour and cook for 1 minute, whisking constantly.

• Slowly add chicken broth, whisking until smooth. Continue cooking until thickened and bubbly.

• Stir in Pepper Jack cheese until melted.

• Add sour cream and green chilies, stirring until combined. Do not boil (this keeps the sour cream from curdling).

4. Bake.

• Pour the sauce evenly over the tortillas in the pan.

• Cover with foil and bake for 25 minutes.

• Remove foil and broil on high for 3 minutes, or until the cheese on top is melted and golden.

5. Serve & enjoy!

Let cool slightly before serving. Pair with a side of rice, beans, or a crisp salad for a complete meal.

Butter Chicken

 Ingredients:

For the Chicken Marinade:

• 2 chicken breasts cut into bite-size pieces
• 1/2 cup plain yogurt, greek or regular
• 1-1/2 TBSP Garlic
• 1 TBSP ginger
• 2 tsp Garam Marsala
• 1 tsp Tumeric
• 1 tsp Cumin
• 1 tsp Chili Powder

In a bowl, combine yogurt and all the spices together. Add chicken pieces and stir till it's all covered.  Let marinate overnight!

For the Sauce:

• 1 Tbsp Olive Oil
• 2 Tbsp Butter, separated
• 1/2 cup onion chopped finely
• 2 Tbsp Ginger
• 2 Tbsp Garlic
• 2 tsp Garam Marsala
• 1 tsp Chili Powder
• 2 tsp Cumin
• 1/2 tsp ground Cayenne Pepper
• 2 Tbsp Tomato Paste
• 16 oz Tomato Sauce
• 2 Tbsp sugar
• 2 Cups Half and Half Cream
• 2 Tbsp Butter

1. Heat oil and 1 Tbsp butter in a  large skillet over medium-high heat.  When sizzling, add chicken pieces in batches so you are making sure not to crowd the pan.  Fry until browned for only 2 minutes on each side.  Set aside and keep warm in a low-temperature oven.  
2. Add another Tablespoon of butter to the same pan.  Fry the onion until they start to sweat (about 4 minutes ) while scraping up any browned bits stuck on the bottom of the pan.
3. Add garlic and ginger and saute for 1 minute until fragrant, then add Garam Marsala, Chili Powder, Cumin, and Ground Cayenne Pepper.  Let cook for about 20 seconds until fragrant, while stirring occasionally.
4. Add Tomato Sauce, Sugar, and Half and Half. 
5. Add Chicken with the juices back into the pan.
6. Let simmer for about 10-15 minutes, stirring occasionally until the sauce thickens and becomes a deep brown-red color.  Add 2 Tbsp butter at the end and let simmer for another 5-10 minutes. 
7. Enjoy!!!

Chicken Tetrazzini

I have made a lot of tetrazzini in my years but this recipe I believe is one of the best.  I really liked the chardonnay in it.  This is NOT for the person on a diet.  We paired it with watermelon.  Figured it would cancel each out for calories - right??

1 stick butter 

1/2 cup flour
2 cups heavy whipping cream
1 (14 oz can) chicken broth
1/3 cup chardonnay
1 Tablespoon chicken granules
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1 teaspoon pepper
3 cups cooked chicken breasts, shredded
8 ounces spaghetti, cooked and drained
1/2 cup shredded Parmesan cheese
1 small can mushrooms or fresh  mushrooms - to your tasting

2 T butter
1/2 cup panko crumbs
1/4 teaspoon salt

Preheat oven to 325.  Melt 1 stick of butter in a large pot over medium-high heat.   Whisk in the flour until blended and cook for 1 minute, whisking constantly.  Stir in cream, broth, wine, and seasonings and bring to a boil.  Lower the heat and cook for 7-8 minutes or until thick and bubbly, whisking constantly.   Remove from heat and stir in chicken, pasta, mushrooms and cheese.   Spoon mixture into a greased 13x9 baking dish.  Melt 2 tablespoons of butter in a skillet and stir in panko crumbs until they start to brown.  Remove from heat, stir in salt and sprinkle crumb mixture over the top of the chicken mixture.  Bake for 20 minutes.  Let stand 5 to 10 minutes before serving.

 

Macaroni Chicken Casserole

This recipe came from one of my good friends Janice.  She is one of the girls that I stamp with each month.  We take turns stamping at each others house and the hostess cooks supper while the rest of us bring the side dishes.

2 Cups uncooked Macaroni
2 Cups cooked Chicken
2 Cups Chicken Broth or Milk
2 Cans Chicken of Mushroom Soup
2 Tablespoon minced onion
1/2 lb grated cheese

Mix all ingredients together and put into greased casserole dish.  Bake at 350 for one hour covered.  Let sit for a few minutes before serving.

Creamy Chicken Hotdish

If you are from Minnesota you call it hot dish.  If you are from Iowa you call it a Casserole. Well since I am an official Minnesotan I am going to call this hot dish.  This is a good hot dish when you need to feed a lot of people.  It goes a long way.  Serve this with peas and some buns from scratch and you have the ultimate comfort food. 

1/2 cup chopped onion
1/4 cup butter
1 (12 oz) cooked and drained egg noodles
2 (10 oz) cans cream of chicken soup - undiluted
1 (14.5 ) can chicken broth - or homemade - whatever you like
1 cup sour cream
2 cooked chicken breasts shredded or cubed - what ever you prefer

2 cups shredded cheese
36 Ritz crackers
1/4 cup melted butter

1. Preheat oven to 350.
2. In a large pot over med-high heat, saute onions in butter until onions are tender.
3. Add in cream of chicken soup, sour cream and cheese; gradually stir in broth.
4. Cook over medium heat until cheese melts; stir in chicken and egg noodles; taste and adjust seasoning with salt and pepper.
5. Transfer mixture to a greased 2 ½ quart casserole.
6. Crush up Ritz crackers and add melted butter.  Sprinkle cracker crumbs over hot dish.
7. Bake in a preheated oven for 30-35 minutes or until heated through and golden brown.

Creamy Chicken Gnocchi Soup

There is something about a rich creamy soup that brings me back to my childhood.  My mom used to make the best creamy chicken noodle soup.  I honestly haven't tried to duplicate hers as she did it off the top of her head. Some day I will have to try.  But until than try this creamy chicken soup.  If you don't like gnocchi try noodles.  But give the gnocchi a try I think you will like it.  I mean how bad can a potato dumpling be??

1 stick butter
1 small onion
2 celery stalks
2 carrots
1 tsp fresh garlic
1/2 cup flour
8 cups chicken broth
1/2 tsp. thyme
1/2 tsp. marjoram
1/2 tsp. white pepper
4 cups half and half
1 box (15 oz) potato gnocchi
4 cups cooked chicken breast*

Melt butter, saute onions, carrots, celery and fresh garlic.  Add flour.  (You want it to be thick and pasty looking.  Gradually add chicken broth.  Stir until thickened.  Add chicken and seasonings.   Add half and half.  Bring to a boil.  Let simmer for about an hour.  Add gnocchi. Turn down to medium and let gnocchi float to top.  Once gnocchi floats to top they should be done.  I generally try one of the gnocchi to make sure it is soft before serving.  You don't want to cook too long as they could get soggy. 

*Note:  If you are short on time just buy a rotisserie chicken or rotisserie chicken breast and cut it up.  Just make sure that you add the stock from the bottom of the package.  It just adds a little bit more chicken flavoring.   

Creamy Chicken and Noodles

I love any chicken and noodles.  So when I seen this recipe I instantly knew I would have to try it.  I tried it when my sister came to visit and she thought it was good so I knew it was a keeper. 

Ingredients:

1 (0.6 oz) envelope Italian dressing mix
1 (8.0 oz) package wide egg noodle
2 Tbsp butter, softened
3 cups cooked chicken
1 cup whipping cream or evaporated milk
1/4 cup fresh grated Parmesan cheese

Directions:

 

Cook noodles according to package directions; drain well, and return noodles to pan.

 

Stir in the 2 Tbsp butter and toss to coat.  Stir in chopped chicken, milk, cheese, and the dressing mix.  Cook mixture over medium high heat, tossing to coat evenly approximately 5 minutes or until thoroughly heated.  Serve immediately.