Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenCasseroles - Mexican Chicken Enchiladas By Sue Freeman
Famous Authors (View All Authors)
Casseroles - Mexican Chicken Enchiladas By Sue Freeman Post by :jackt Category :Learning Kitchen Author :Unknown Date :January 2012 Read :2220

Click below to download : Casseroles - Mexican Chicken Enchiladas By Sue Freeman (Format : PDF)

Casseroles - Mexican Chicken Enchiladas By Sue Freeman

Cooking spray
1-1/4 pounds skinned, boned chicken breast
1-1/2 cups chopped onion
4 garlic cloves, minced
1/2 cup beer
1/4 to 1/2 teaspoon ground red pepper
1 (28-ounce) can whole tomatoes, drained and chopped
1/2 cup thinly sliced green onions
1 (2-1/4-ounce) can sliced ripe olives, drained
2 (4.5-ounce) cans chopped green chiles, drained
5 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
2 cups 1% low-fat milk
2 large egg whites, lightly beaten or 6 tablespoons egg
3/4 cup (3 ounces) shredded sharp cheddar cheese
3/4 cup (3 ounces) shredded Monterey Jack cheese
6 (6-inch) corn tortillas, cut in half
1/2 cup fat-free sour cream
1/2 cup salsa

1. Preheat oven to 350 degrees.

2. Coat a large nonstick skillet with cooking spray; place over medium heat until hot. Add chicken; cook 6 minutes on each side or until done. Remove chicken from skillet; let cool. Shred chicken with 2 forks; set aside.

3. Recoat skillet with cooking spray; place over medium heat. Add onion and garlic; saute 5 minutes or until tender. Add shredded chicken, beer, red pepper, and tomatoes; cook 10 minutes or until most of liquid evaporates. Remove from heat. Reserve 1 tablespoon green onions and 1 tablespoon olives for garnish. Stir remaining green onions, remaining olives, and chiles into chicken mixture; set aside.

4. Combine flour, salt, cumin, and coriander in a medium saucepan. Gradually add milk, stirring with a whisk until blended. Place over medium heat; cook 7 minutes or until thick, stirring constantly. Gradually add hot milk mixture to egg whites, stirring constantly with whisk. Set aside.

5. Place cheeses in a bowl; toss well. Set aside.

6. Spread 1/2 cup white sauce in bottom of a 2-1/2-quart round casserole or souffle dish coated with cooking spray. Arrange 4 tortilla halves over sauce; top with 2 cups chicken mixture, 1/2 cup white sauce, and 1/2 cup cheese mixture. Repeat layers twice, ending with sauce. Set remaining 1/2 cup cheese mixture aside.

7. Bake, uncovered, at 350 degrees for 40 minutes or until hot. Sprinkle with remaining 1/2 cup cheese mixture, reserved greenonions, and reserved olives; bake an dditional 5 minutes. Let stand 10 minutes before serving. Serve with sour cream and salsa.

Yield: 8 servings (serving size: 1 wedge, 1 tablespoon sour cream, and 1 tablespoon salsa).

Note: You an assemble the casserole ahead of time; cover and chill in the refrigerator overnight, then bake at 350 degrees for1 hour or until bubbly. Or freeze casserole, thaw in refrigerator 24 hours, then bake for 1 hour or until thoroughly heated.
If you like this book please share to your friends :

Casseroles - Mexican Chicken Enchilda Pie By Kae Casseroles - Mexican Chicken Enchilda Pie By Kae

Casseroles - Mexican Chicken Enchilda Pie By Kae
2 cups shredded cooked chicken 1 medium onion, chopped 3 cloves garlic, minced 1 tablespoon olive oil 1 tablespoon chopped jalapeno 1 1/2 teaspoon ground cumin 1/2 teaspoon salt 1/2 teaspoon pepper 3 tablespoons all-purpose flour 1 cup skim milk (or 1%,2%, whole, whatever) 3 8-inch flour tortillas 1 cup shredded cheddar cheese Preheat oven to 350 F. Heat oil in a large nonstick skillet over med-hi heat. Sautee onions and garlic in hot oil, until onions

Casseroles - Mexican Chicken Enchiladas By Jennifer Casseroles - Mexican Chicken Enchiladas By Jennifer

Casseroles - Mexican Chicken Enchiladas By Jennifer
4 tbs margarine 1/4 cup flour 2 cups chicken broth 1 tsp chicken bouillon 1 cup sour cream 3 cups cooked chicken (to make it easier I use to cans of shredded chicken) 2 cups shredded cheddar cheese 1 4 oz. can chopped chilies drained 1 tsp chili powder 8 to 10 tortillas In saucepan saute onion in margarine until tender. Stir in flour and add chicken broth and bouillon. Stir untilcooking thickens mixture. Remove from heat and add chicken. Remove from heat and stir in sour cream. In large bowl combine 1 cup of the sauce, chicken, 1 cup cheese,