The Cookbook


Wednesday, September 15, 2010

Chicken Dishes

Chicken and Rice

6 C. cooked chicken

2 boxes long grain & wild rice (cooked)

3 cans cream of chicken soup

1 can cream of mushroom soup

1 pint Cream (half & half)

2 C. grated cheddar cheese


1 stick butter

2 C. chopped celery

2 C. chopped green pepper

2 C. chopped onion

Mix all ingredients reserving half of cheese for topping. Bake in oven until hot. Serves 25.

Chicken Enchiladas

Extra virgin olive oil

½ med. Onion, diced

5 garlic cloves, chopped

1 ½ tsp. ground cumin

¼ C. flour

2 C. chicken stock (not low sodium)

Chopped cilantro leaves (lots)

1 deli roasted chicken (about 3 lbs.), boned, meat shredded


Freshly ground black pepper

10 lg. (but not burrito size) flour tortillas

¾ lb. Monterey Jack cheese, shredded

2 C. sour cream

Chopped tomatoes and cilantro leaves, for garnish

Preheat oven to 400º

  • 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 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 (I looked it up, it’s a white sauce). 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 350º and begin assembling the dish. Take a large baking dish and smear the bottom with some of the reserved tomatillo salsa (see recipe above).
  • Now take the flour tortillas and briefly flash them over the stove top flame (of put them briefly under the broiler if using an electric stove). Using a shallow bowl, coat each tortilla lighly 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.

Laura’s Best Recipes, September 2010

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