The Jan Ririe Collections- Chicken Enchiladas

 Chicken Enchiladas

 prep time: 15 MINUTES    

cook time: 45 MINUTES     total time: 60 MINUTES    yield: 8 SERVINGS

• 2 tablespoons avocado oil (or olive oil)
• 1 small white onion, peeled and diced
• 1 1/2 pounds boneless skinless chicken breasts, diced into small 1/2-inch pieces
• 1 (4-ounce) can diced green chilies
• sea salt and freshly-cracked black pepper
• 1 (15-ounce) can black beans, rinsed and drained
• 8 large flour tortillas
• 3 cups Mexican-blend shredded cheese
• 1 batch red enchilada sauce
• optional toppings: fresh cilantro, chopped red onions, diced avocado, sour cream, and/or crumbled cotija cheese

Cook Mode Prevent your screen from going dark

---

INSTRUCTIONS

1. Prep oven and enchilada sauce. Preheat oven to 350°F.  Prepare your enchilada sauce.
2. Sauté the filling mixture. In large sauté pan, heat oil over medium-high heat. Add onion and sauté for 3 minutes, stirring occasionally.  Add diced chicken and green chiles, and season with a generous pinch of salt and pepper.  Sauté the mixture for 6-8 minutes, stirring occasionally, or until the chicken is cooked through.  Add in the beans and stir until evenly combined.  Remove pan from heat and set aside.
3. Assemble the enchiladas. To assemble the enchiladas, set up an assembly line including: tortillas, enchilada sauce, chicken mixture, and cheese. Lay out a tortilla, and spread two tablespoons of sauce over the surface of the tortilla.  Add a generous spoonful of the chicken mixture in a line down the center of the tortilla, then sprinkle with 1/3 cup cheese. Roll up tortilla and place in a greased 9 x 13-inch baking dish. Assemble the remaining enchiladas.  Then spread any remaining sauce evenly over the top of the enchiladas, followed by any extra cheese.
4. Bake. Bake uncovered for 20 minutes, until the enchiladas are cooked through and the tortillas are slightly crispy on the outside.  Transfer the baking dish to a wire baking rack.
5. Serve. Serve the enchiladas immediately while they’re nice and hot and melty, garnished with lots of fresh toppings. Enjoy!

Slow Cooker Mexican Chicken

Two Peas and Their pod

Ingredients

•  1 15 oz can diced tomatoes
•  2 15 oz cans black beans, rinsed and drained
•  1 14.4 oz can chicken broth
•  1 4 oz can diced green chiles
•  1/2 yellow onion diced
•  2 cloves garlic minced
•  1/4 cup chopped cilantro
•  1 tablespoon fresh lime juice
•  1 teaspoon ground cumin
•  1 1/2 lbs boneless skinless chicken breast
•  Salt and black pepper to taste
•  Optional toppings: chopped green onion shredded cheese, avocado, cilantro, sour cream

Instructions

1. In a slow cooker, combine diced tomatoes, black beans, chicken broth, green chiles, onion, garlic, cilantro, lime juice, and cumin. Add the chicken breasts.
2. Cook on low for 6-8 hours or on high for 4-6 hours. When the chicken is cooked, remove from slow cooker and shred. Return shredded chicken to slow cooker and stir. Season with salt and black pepper, to taste. Cook for an additional 30 minutes to thicken. Serve over rice or cilantro lime quinoa.
3. Note-you can also use the chicken to make tacos, burritos, salads, nachos, or tostadas.

I served with Chipotle Ranch and the Taco Salad

ROASTED RED PEPPER POTATO SOUP

Garden and table

2 medium yellow onions, chopped
3-4 garlic cloves
2 T EVOO
1 jar (7oz) roasted sweet peppers, undrained and chopped (roasted my own peppers)
1 can (4oz) chopped green chilies, drained
1 t  ground cumin (she recommended 2 T)
1 t salt
Didnt have 1 t ground coriander
3 C diced potatoes
2 c chopped tomatoes
3 C vegetable broth
2 T minced fresh cilantro
1 T lemon juice
Didnt have 1/2 C cream cheese ( or coconut milk)

method:
1. In your soup pot, saute onions in oil until tender. Stir in the roasted peppers, chilies, cumin, salt, and coriander. Cook and stir for 2 minutes. Stir in potatoes and broth, bring to a boil.
2. Reduce heat and cover. Simmer for 10-15 minutes until potatoes are tender. Pull off heat.
3. Pour half the soup into a blender and puree with cream cheese until smooth. Pour back into the soup pot with the other half of the soup. Heat through again on medium.  Stir in cilantro and lemon juice. Serve warm. 

10/4/18 I added too many potatoes so I poured half the soup in the blender and pureed it a bit, it turned out amazing

Costa vida Salad Dressing

The Girl Who Ate Everything

1 1 ounce package Hidden Valley Ranch Dressing mix

1 cup yogurt

1 cup Mayo

1 large or 2 small tomatillos (they are green and by the tomatoes)

1 clove garlic , minced or 1/2t of garlic powder

1 bunch cilantro , chopped

1 lime juiced or 1 t lime juice

salt and pepper

I didn't add (1/2 to 1 small jalapeno , seeds removed) or green chilies

11/13/23

One time all i had was----

ranch valley packet

1 c buttermilk

1 c yogurt

2 T canned diced green chilies

1 garlic clove

i lime cut up 

salt and pepper

Sour Creamy Enchiladas

Genius Kitchen

1lb chicken breast, diced (Or leftover chicken)
1 medium onion, minced
1 garlic clove
1 tablespoon vegetable oil
8 (8 inch) flour tortillas, softened
1 1⁄2cups grated monterey jack cheeseor 1 1⁄2 cups Mexican blend cheese, divided
1⁄4  cup butter
1⁄4  cup flour
1   (15 ounce) can chicken broth
1   cup sour cream or cream cheese
1  (4 ounce) canchopped green chilies or 2 fresh chili peppers, minced

1. In a frying pan, cook chicken, garlic and onion together in oil over medium-high heat until chicken is just done.
2. Divide cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla.
3. Roll enchiladas and place seam-side down in a 9x13" baking dish that has been lightly sprayed with no-stick cooking spray.
4. Melt butter in a medium saucepan; stir in flour to make a roux, stir and cook until bubbly, and gradually whisk in chicken broth then bring to boiling, stirring frequently.
5. Remove from heat; stir in sour cream and green chilies.
6. Pour sauce evenly over enchiladas.
7. Top with remaining 3/4 cup cheese (a baking dish may be double-wrapped and frozen at this point) and bake at 400° F for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.

The Best Hot Artichoke Dip

We tried this recipe at Anna Cash's house. It was delicious!!

Ingredients

• 1 8 oz block cream cheese (reg)
• 1 Cup Hellmann's Mayonnaise (reg)
• 1 Cup Grated Parmesan Cheese
• 4 oz can Mild Diced Green Chiles
• 12 oz Jar (or 2 - 7.5 oz jars) of Marinated Artichoke Hearts         

Directions
Preheat oven to 350 degrees F. Drain artichoke hearts, leaving a tiny bit of marinade behind. Mix all of the ingredients in a bowl. Pour into baking dish and bake on middle rack for approximately 30 minutes, until bubbling and starting to turn golden brown. Remove and serve with tortilla chips, baguette, crackers, whatever you like!

Can put it in a oiled crockpot and let it warm for 2-3 hours

5/13/20
1/2 block cream cheese
1/4c mayo
1/4c parmesan cheese
1/4c sour cream
1/2c  green chile enchilada sauce (or green chilies)
12oz chopped artichokes
14oz canned spinach (or fresh)
salt and pepper
Garlic powder

Put all ingredients on the stove top and heat up on the lowest setting, ready after 1/2 hour. Delicious!!!

Breakfast Burritos and Enchiladas

Make additional burritos or enchiladas and put in freezer

Breakfast burritos

Saute onion
Add 4 eggs
Add leftover rice
Add chopped peppers
Add black beans

Add everything to a corn or flour tortilla then roll up and freeze half.  Then the burritos you are going to be eating- lightly saute the outside of tortilla. Love to have guacamole or avocados on top



Enchiladas

1 Can of enchilada sauce (or green chilies pureed)
Refried beans
Leftover rice
Add chopped peppers
Leftover turkey meat
cheese
Flour or corn tortilla

Lightly brown the tortilla in oil to give a crunch to them.  Then add everything to the toritilla and cook on stove top or in oven 350 20 minutes.  Love to have guacamole or avocados on top