Salsa Verde Enchiladas

I love green enchiladas and I put extra chicken in these and they were wonderful.  Great recipe.
I only used one rotisserie chicken 1/2 of the other ingredients as well.  I still had enough for two meals.








Printable Version: Salsa Verde Enchiladas

Ingredients:
2 rotisserie chickens
2 jars (16-17.6 ounce)
6 green onions ( thinly sliced)
1/4 cups fresh lime juice
1/2 cup fresh cilantro leaves, chopped
16 corn tortillas
1 container (8oz) reduced-fat sour cream
1/2 cup reduced-sodium chicken broth
1 package (8oz) shredded Mexican cheese blend
Directions:
1. Remove meat from chickens and coarsely shred; place in medium bowl (you will need 5 1/2 cups; reserve any extra for use another day). Discard skin and bones. Stir in 1/2 cup salsa verde into chicken to evenly coat.
2. Prehead oven to 350 degrees F. Grease two 13" X9" glass or ceramic baking dishes; set aside. In 12" skillet, heat remaining salsa verde, green onions, and lime juice to boiling on medium-high heat. Boil 2 minutes, stirring occasionally. Stir in 2 tablespoons cilantro; keep warm over very low heat.
3. With tongs, place 1 tortilla in salsa verde mixture; heat 10 seconds. Place tortilla on waxed paper; top with about 1/3 cup shredded-chicken mixture. Roll up tortilla and place, seam side down, in prepared baking dish with foil and bake 15 minutes. Remove foil; skrimkle with 1 cup cheese and 1 tablespoon cilantro. Bake 5 minutes longer or until cheese melts. Meanwhile, sprinkle remaining cheese and cilantro over second casserole and prepare for freezing.

Country Captain

I love my Talk About Good cookbook.  This recipe was not explained very well so I will put my notes in italics. I would use a  chicken that is already cut-up. I'm not very good at it.  You should see my chickens after the massacure.  It is not a pretty sight.  



Ingredients:
1 large fryer or young hen (preferably cut-up)
1/3 cup oil
1 can ( 14.5oz) tomatoes
1 can (14.5oz) English Peas
1 can (4.5oz) mushrooms
1 cup celery, chopped
1 medium-size onion, chopped
1/2 stick butter
1 clove garlic, minced
1/4 teaspoon thyme
1 teaspoon curry powder
Method:
Cut chicken in frying pieces, unless you followed my advice and bought one already cut-up. Salt and pepper each piece and roll in flour. Fry  in 1/3 cup oil until golden brown. While chicken is frying, put all the other ingredients into a large heavy pot with cover.  When the chicken is brown, put it into the pot. Make a brown gravy with dripping from the chicken, butter, 2 tablespoons flour.  Make a rough with the butter and flour.  Add 2 cups of milk.Add the fried chicken to the pot. Cover tightly and cook on low (300 degrees) for 3 hours.  Remove chicken from bone. Serve over steamed rice and top with parched almonds and currants.  Mrs. Larcade took first place at the Intertnational Rice Festival--judged by Gaynor Maddox--on this old family recipe. This will probably not go on my list of favorites, but I do really like the addition of almonds and raisins. I didn't have almonds, so I used toasted pine nuts.

Chicken Cacciatore

I am really enjoying Ellie Krieger's cookbook, The Food You Crave.  She cooks with healthy in mind, but she adds loads of flavor to her dishes which makes even Jud like it. He thinks of himself as a foodie because he loves to eat and it has to taste good or he will say, this might not be one we want to repeat.






Ingredients:
4 skinless bonele-in chicken breast halves (I used chicken tenders)
1/4 teaspoon salt, plus more to taste
1/4 teaspoon black pepper, plus more to taste
2 teaspoons olive oil
1 medium onion, cut in half, then thinly sliced into half-moons
1 medium red bell pepper, seeded and cut into thin strips
8 ounces white mushrooms, thinly sliced
2 cloves garlic, minced
1/2 cup dry white wine (I didn't have any so I used chicken stock)
One 14.5 ounce can no-salt added diced tomatoes, with their juices
1/2 teaspoon dried oregano
1/8 teaspoon red pepper flakes, or more to taste
Rinse the chicken and pat dry with paper towels, then sprinkle with the salt and black pepper. Heat the oil in a large skillet over medium-high heat and brown the chicken on both sides. Transfer the chicken to a plate and set aside.
Reduce the heat under the skillet to medium. Add the onions and bell pepper, cover and cook, stirring a few times until the vegetables begin to soften, about 5 minutes. Add the mushrooms and cook, uncovered and stirring occasionally until the mushrooms begin to brown, about 10 minutes. Add the garlic and cook stirring for 30 seconds. Add the wine and cook until reduced by half. Add the tomatoes and their juices, the oregano, and red pepper flakes. Simmer covered for 10 minutes. Return the chicken breasts to the pan and simmer, covered, until they are just cooked through, about 20 minutes longer. Taste and adjust the seasonings with salt, black pepper, or red pepper. If you use the chicken tenders, they are probably cooked after the first browning, so you will just cook about 5 minutes longer to get everything combined and warm.