Easy Chicken & Cheese Enchiladas
1 can (10.7 oz.) Campbell’s Condensed Cream of Chicken Soup
½ C. sour cream
1 C. Pace Picanté Sauce
2 tsp. chili powder
2 C. chopped cooked chicken
½ C. shredded Monterey Jack cheese
6 flour tortillas (6”), warmed
1 small tomato, chopped
1 green onion, sliced
- Stir the soup, sour cream, picanté sauce and chili powder in a medium bowl.
- Stir 1 cup picanté sauce mixture, chicken and cheese in a large bowl.
- Divide chicken mixture among tortillas. Roll up the tortillas and place seamside up in 2 qt. shallow baking dish. Pour remaining picanté sauce mixture over filled tortillas. Cover baking dish.
- Bake at 350º for 40 minutes or until enchiladas are hot and bubbling. Top with tomato and onion.
CampbellsKitchen.com
Classic Chicken and Dumplings
1 egg
3 T. cold water
2 T. peanut oil
½ tsp. salt
1 C. all-purpose flour (not unbleached)
1 (4 to 4 ½ lb.) broiler-fryer chicken, quartered
1 tsp. salt
5 C. chicken stock or broth
2 C. water
2 stalks celery
1 med. Onion, peeled and sliced in half
3 hard-cooked eggs, sliced
2 T. cold butter, cut in ¼“ cubes
¼ C. whipping cream
ground black pepper
- For dumplings, in medium bowl whisk together egg, cold water, oil and the ½ tsp. salt. Stir in flour. Mix until well-blended and elastic. Cover and refrigerate 2 hours.
- Season chicken, including back and neck, with the 1 tsp. salt. Set aside. In 6 quart Dutch oven combine chicken stock, water, celery, onion and pinch of salt. Bring to a boil. Add chicken pieces, placing leg quarters and backbone first. Place breast, skin side down on top. Reduce heat to just below simmer. Cover, leaving ½“ opening.
- Cook 30 to 45 minutes or until breasts are just done; remove. Continue cooking leg quarters 30 to 40 minutes until tender; remove chicken and vegetables. Set broth in pot aside. Discard vegetables. Set chicken aside. Cool. Remove skin. Pull meat from bones, tearing into large pieces. Set aside. Discard bones.
- For dumplings, turn dough onto well-floured surface. Roll very thin, about 1/16”; cut in 1 ½ by 2 ½“ pieces. Return broth to boiling. Season well with additional salt. Add dumplings to broth, shaking pot occasionally. Do not stir. Cook 3 to 5 minutes. Add reserved chicken. Reduce to simmer. Add butter, cream and few grindings of black pepper. Gently lay hard-cooked eggs on top of other ingredients. Cook 2 minutes. Remove from heat; cover. Let stand 10 minutes. Serves 8.
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