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

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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!

Chloe's Chicken Alfredo

Homemade Alfredo Sauce

1/2 Cup Butter
 1/2 Cups Heavy Whipping Cream
2 Teaspoons Garlic Minced (2garlic cloves)
1/2 Teaspoon Italian Seasoning
1/2 Teaspoon Salt
1/4 Teaspoon Pepper
2 Cups  Parmesan Cheese

Instructions 

• Add the butter and cream to a large skillet.
• Simmer over low heat for 2 minutes.
• Whisk in the garlic, Italian seasoning, salt, and pepper for one minute.
• Whisk in the parmesan cheese until melted.
• Serve immediately.

Creamy Chicken Casserole- chloe chose to serve the sauce and pasta separate

1 (6 oz.) package fresh baby spinach, chopped

⅓ cup refrigerated pesto sauce

1 (15 oz.) jar Alfredo sauce (the homemade recipe above)

¼ cup chicken broth

16 ounces uncooked penne pasta, cooked according to package directions

2 ½ cups chopped rotisserie chicken

4 ounces pre-shredded low-moisture part-skim mozzarella cheese (about 1 cup)

2 tablespoons thinly sliced fresh basil

¼ teaspoon paprika

Directions

Preheat oven to 375°F. Toss together spinach and pesto in a medium bowl.
Stir together Alfredo sauce and chicken broth in another bowl. Spread one-third of Alfredo mixture (about ½ cup) into a lightly greased 11- x 7-inch baking dish. Top with half of spinach mixture.
Stir together cooked pasta, chicken, and remaining Alfredo mixture; spoon half of chicken mixture over spinach mixture. Repeat layers once with remaining spinach mixture and chicken mixture.
Bake in preheated oven 30 minutes. Remove from oven, and sprinkle with cheese. Return to oven, and bake until hot and bubbly, about 5 minutes. Top with basil and paprika.

Served with Brussel Sprouts

2 lb Bag of brussel sprouts (cut each in half)

salt, pepper, olive oil, garlic powder or minced garlic

450 degrees 20 min

Leftover Turkey

1.  Turkey Tacos or Taco Salad
I added together and sauteed on the stove with  the already cooked turkey

1 chopped onion
1-2 c shredded turkey
1 garlic clove
1/2 t chili powder
1/4 t cumin
salt and pepper
1/2 t paprika
hard shell and soft shell tacos/tortillas
cilantro, chopped
1 avocado, pitted and sliced

chopped tomatoes

chopped lettuce

black or refried beans (serve on the side)
Saute onion till soft, then add everything to pan. Serve with cilantro, avocado, lettuce, and chopped tomatoes. Tadah dinner is ready. The power of eating leftovers!!!

2.  Tortilla Soup

3.  Butter Chicken with Cauliflower Rice

2 Chicken Breast or leftover precooked turkey
2 tbsps Extra Virgin Olive Oil
2 Yellow Onion (diced)
2 Garlic (cloves, minced)
2 tbsps Ginger (grated)
4 tbsps Tomato Paste
2 tsps Paprika
1 tbsp Curry Powder
2 tsps Garam Masala
1 tsp Sea Salt
1 tbsp Chili Powder
1/4 cup Water
1 cup Organic Coconut Milk (full fat)
1 head Cauliflower
1/2 Lime (juiced)
Directions:
Dice your chicken into cubes and set aside.
Heat olive oil in a large skillet over medium heat. Saute your onion, garlic and ginger. Stir in tomato paste, paprika, curry, garam masala, sea salt and chilli powder. Cook for 1-2 minute or until fragrant.
Add diced chicken and stir until cooked through, about 5-7 minutes. Add in the water and loosen the paste.
Stir in coconut milk and reduce to simmer for about 5 minutes.
Meanwhile, create your cauliflower rice by adding the florets to the food processor. Process until the cauliflower has a rice-like consistency.
Squeeze lime juice on cauliflower rice and transfer into a bowl.
Remove from heat and ladle butter chicken over cauliflower rice. Enjoy!

How To Make Congee Rice Porridge

on the stove top The Kitchn  or In a crockpot

Ingredients

1 cup rice — any kind
6 cups chicken stock, vegetable stock, or water
2 celery stems and onions (chopped and sauteed )
1 (3") piece ginger, thinly sliced
2 garlic cloves, pressed
1 1/2 teaspoons kosher salt
2T chicken boullion
(Optional, for richer congee: leftover cooked chicken wings or bones from a roasted chicken, skin removed)

• When serving add Optional garnishes:
• 
  
• -Soy sauce
• -Sesame oil
• -Thinly sliced green onions
• -Wilted greens
• -Soft- or hard-boiled egg
• -Leftover cooked chicken, pork, or beef
• -Fried garlic
• -Fried shallots
• -Pickled vegetables
• -Cubed avocado, lime wedges, cilantro, fish sauce

• Equipment
• Strainer
• 2- to 4-quart saucepan with lid

Instructions

1. Rinse the rice: Place the rice in a large strainer or colander and rinse it under cool water. The water running through the rice will usually look milky at first, but will then become clearer. It's fine if there's still some haze in the water.
2. Combine the rice and cooking liquid in the saucepan. If you're using any chicken bones, add them to the saucepan now. Or cook in a crockpot for 5-8 hours
3. Bring to a boil, then reduce to a simmer and partially cover.
4. Continue simmering for about 1 1/2 hours: Stir the congee occasionally during cooking — this will make it more creamy. If the porridge is getting a little stiff, or if you'd like a looser porridge, add more cooking liquid. The congee is ready when the rice is as soft and porridgy as you prefer.
5. Remove any bones and shred the meat: If you used any chicken bones, pull them out of the congee. Shred the meat and stir it back into the congee.
6. Serve the congee: Ladle the congee into individual bowls and garnish with whatever toppings you like.

Recipe Notes

Leftover congee can be kept in the refrigerator for up to 5 days. Warm in the microwave or on the stovetop, and stir in a little extra cooking liquid to loosen it up, if needed.

Taco salad and chipotle ranch dressing

One Lovely Life

Dressing
1 cup mayonnaise or veganaise (homemade or store-bought)
1/4 cup full-fat coconut milk (or dairy milk or water)
1 chipotle peppers in adobo
juice of 1 lime
salt, to taste

1/2t garlic powder

In a food processor, blender, or using an immersion blender, puree all ingredients (start with 1 pepper!) until very smooth. Taste and add additional salt or chipotle pepper as desired.
Dressing will keep in the refrigerator up to 1 week.

I served with Lisa Morby's Taco salad-

Romaine lettuce

lightly smashed tortilla chips

ground beef or shredded beef, pork, or chicken (look at recipe link below)

black beans

corn

chopped tomatoes
chopped peppers

shredded cheese

avocado
optional- chopped 1/2 red, 1/2 yellow, 1/2 orange peppers

I prepared, cooked and chopped everything in the morning. Then reheated the beans and beef b4 dinner and then dinner was ready in the evening!!! Delicious

#1. I have used this Crockpot Mexican Chicken for the meat, turned out delicious

#2. Or Beef Carnitas  

https://www.onelovelylife.com/slow-cooker-beef-carnitas/#tasty-recipes-22054-jump-target

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.

Chicken Soup Dumplings

1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon white sugar
1/2 teaspoon salt
1 tablespoon margarine
1/2 cup milk

Stir together flour, baking powder, sugar, and salt in medium size bowl. Cut in butter until crumbly. Stir in milk to make a soft dough.
Drop by spoonfuls into boiling stew. Cover and simmer 15 minutes without lifting lid. Serve.
To make parsley dumplings, add 1 tablespoon parsley flakes to the dry ingredients.

We all liked them, it was delicious and easier than making noodles.

Serve with Cream of Potato Soup or Chicken Veggie Chowder or Chicken Noodle

Rotini Summer Salad

1/2 pkg of rotini noodles cooked
1 chopped cucumber, some peeled
1 chopped red pepper
2 shredded carrots
1/2c sliced grape tomatoes
1/4c canned salmon or chopped chicken, but not necessary


Serve with Cilantro Lime Dressing or Italian dressing


Put everything in a bowl and EAT!

Indian Butter Chicken

Two Sleevers ( I used a pressure cooker)

1 onion chopped and sauteed

2 celery stalks chopped ans sauteed

1 14- ounce can diced tomatoes
5-6 cloves garlic
1 teaspoons minced ginger
1 teaspoon turmeric
1 teaspoon paprika
1 teaspoon salt
1 teaspoon garam masala
1/2 teaspoon ground cumin

1/2 teaspoon cayenne pepper
1 pound boneless skinless chicken thighs (or use I used leftover cooked chicken or breast, bone-in, or whatever works for you. If frozen, add 1-2 minutes to total time)
To finish
4 ounce butter cut into cubes (use coconut oil if dairy free)
4 ounce heavy cream (use full-fat coconut milk if dairy free)
1 teaspoon garam masala
1/4-1/2 cup chopped cilantro

Instructions

1. I sauteed onion for 10 min then added celery and garlic let cook 5min. Then add tomatoes, ginger, turmeric, Cayenne, paprika, salt, garam masala, cumin let simmer 15-20 min. Use immersion blender or pour sauce into regular blender and blend till smooth. Then return sauce back to pot to cook.
2. To the sauce add shredded chicken, butter, coconut milk, cilantro and its ready to be served.

Instant Pot instructions

1. Place all ingredients into a Instant Pot in the order listed, EXCEPT for the butter, cream and 1 teaspoon of the garam masala, mixing the sauce well before you place the chicken on top of the sauce. If it's frozen, push it into the sauce a bit so it defrosts better
2. Close the cooker and set for 10 mins on high, and let it release pressure naturally for 10 minutes. After that, release all remaining pressure. 
3. Open up the pot and remove the chicken carefully and set aside
4. Blend together all the ingredients, preferably using an immersion blender
5. Add the cut up butter, cream, cilantro, and garam masala and stir until well incorporated.
6. It's best to let the sauce cool just a little before adding the butter and the cream. Adding it into the boiling sauce will make your sauce very thin. If that happens, just put it in the fridge for a little and let it thicken up. It should be thick enough to coat the back of a spoon
7. Take out half the sauce and freeze for later or store in the fridge for 2-3 days
8. Add the chicken back in and heat through. Break it up into smaller pieces if you need but don't shred it.
9. Serve over rice, or zucchini noodles

Using leftover sauce

1. Use leftover cooked chicken and mix in with the gently heated sauce, let it simmer for a few for the flavors to meld together and there you go. Add some fresh cilantro on top.
2. You could also use this for Paneer Makhani. Defrost a cup of peas and 1 cup of paneer and mix gently into the heated sauce and let it simmer for a few for the flavors to meld together and there you go.