My sister brought some leftover chicken enchilada soup she had made over to my mom's one night. It was so delicious. She told us she bought a pouch of a mix and added chicken, corn, and rice. It was so good, I decided I wanted to make it this week. When I went to the store, I only found one mix, and it was 4 dollars. I was then inspired to try to make it from scratch. I searched for chicken enchilada soup recipes and came across a few copycats for Chili's chicken enchilada soup. A few had velveeta, which I don't usually buy, but I did find one with cheddar, so I decided to give it a try. YUM!!! This soup is awesome!
Note- this recipe calls for Masa Harina. This is a corn flour that can be used to make tortillas, tamales, and this soup! It can be found either in the ethnic food or with the flours.
Chicken Enchilada Soup
(Chili's copycat)- Original Recipe found on Allrecipes.com
2 boneless skinless chicken breasts cut into small cubes and cooked
1/2 onion diced
1-2 garlic cloves diced
4 cups chicken broth
3 cups water, divided
1 cup masa harina
1 can red enchilada sauce
1 1/2 cup shredded cheddar
1 tsp salt
1 tsp chili powder
1/2 tsp cumin
1. Prepare a large pot with cooking spray and heat over medium high. Add onions and garlic and cook until soft and translucent. Add chicken broth and 1 cup water.
2. In a bowl, combine 2 cups of water and masa harina and mix until well combined. Add mixture to soup and stir in.
3. Add enchilada sauce, cheddar, salt, chili powder, cumin and stir to combine. Bring to a boil. When boiling, add chicken and lower heat to simmer. Simmer 30 minutes.
I think I am going to add in corn and rice next time.
Showing posts with label cheese. Show all posts
Showing posts with label cheese. Show all posts
Tuesday, August 23, 2011
Tuesday, November 23, 2010
Chicken Enchilada Casserole
Our freezer was completely full and with Thanksgiving coming up, I needed to make space for my turkey. In the freezer was a half bag of frozen chicken breasts, so I decided to start there. Whenever I see a bag of frozen chicken breasts, a few meal ideas come to mind...chicken enchiladas, chicken parmesean, or stuffed chicken breasts. I was craving chicken enchiladas, so I decided to go with those. When I started getting everything together, I realized I didn't have a can of green chilis like the recipe calls for. I did notice though that we had a can of Rotel tomatoes with green chilis, so I decided to use them. Usually I do not put tomatoes in my enchiladas, but I had no choice. It turned out delicious! I didn't feel like rolling the enchiladas because I was in a hurry, so I made a casserole. It was a hit!
Chicken Enchilada Casserole
1 can cream soup (we only had cream of celery and it worked fine, but I would recommend cream of chicken and I use low fat)
1 1/2 cups sour cream (I use low fat)
1 - 1 1/2 pounds cooked chicken breasts cubed
1 onion diced
1 Tbsp chili powder
1 can Rotel tomatoes with green chiles
1 package tortillas
2 cups shredded cheese (I usually use sharp cheddar, but a mexican blend would work great as well)
1. Preheat oven to 350 F
2. Saute diced onions over medium heat until translucent. Add chili powder and stir to combine. Mix in cooked chicken and Rotel tomatoes and heat through.
3. Meanwhile in a medium bowl, stir together sour cream and cream soup. Stir until well combined.
4. Add half or 2/3 of sour cream soup mixture to chicken and tomatoes. Stir well until combined. Heat through and remove from heat.
5. Prepare a 9x13 baking dish with cooking spray. Layer the bottom of the dish with tortillas. Cover with chicken/tomato/cream mixture. Top with layer of tortillas. Spread remaining sour cream mixture over top. Sprinkle with cheese.
6. Cover pan with foil and bake at 350F for 15 minutes. Remove foil and continue to bake until cheese is melty.
Chicken Enchilada Casserole
1 can cream soup (we only had cream of celery and it worked fine, but I would recommend cream of chicken and I use low fat)
1 1/2 cups sour cream (I use low fat)
1 - 1 1/2 pounds cooked chicken breasts cubed
1 onion diced
1 Tbsp chili powder
1 can Rotel tomatoes with green chiles
1 package tortillas
2 cups shredded cheese (I usually use sharp cheddar, but a mexican blend would work great as well)
1. Preheat oven to 350 F
2. Saute diced onions over medium heat until translucent. Add chili powder and stir to combine. Mix in cooked chicken and Rotel tomatoes and heat through.
3. Meanwhile in a medium bowl, stir together sour cream and cream soup. Stir until well combined.
4. Add half or 2/3 of sour cream soup mixture to chicken and tomatoes. Stir well until combined. Heat through and remove from heat.
5. Prepare a 9x13 baking dish with cooking spray. Layer the bottom of the dish with tortillas. Cover with chicken/tomato/cream mixture. Top with layer of tortillas. Spread remaining sour cream mixture over top. Sprinkle with cheese.
6. Cover pan with foil and bake at 350F for 15 minutes. Remove foil and continue to bake until cheese is melty.
Sunday, November 21, 2010
Au Gratin Potatoes
Mom made us a DELICIOUS ham for dinner and I was trying to think of something to go along with it. We had half of a bag (1.5 pounds) red skinned potatoes left from a dinner last week, so I decided to use them up. I didn't want to make mashed potatoes and risk us being tired of them by Thanksgiving. I decided to go with an au gratin potato dish. It was a hit!
Now my review, it called for a whole onion. While it was very tasty, I would prefer less onion, and I think it would be fine with even no onion. Just something you may want to keep in mind.
Au Gratin Potatoes
1.5 pounds potatoes (I used baby red potatoes and I left the skin on)- sliced to 1/4 inch thick slices
1 sweet onion (optional, or use less) diced
2 garlic cloves minced
3 Tbsp butter (I used Smart Taste margarine)
3 Tbsp flour
1/2- 1 tsp salt
2 cups milk
1.5 cups cheese (I used a mixture of colby-jack, american, and italian cheese)
1. Preheat the oven to 375F
2. Arrange half of the potatoes in a greased 1 quart casserole dish. Cover with onions and garlic. Cover with the rest of the potatoes.
3. In a medium saucepan over medium heat, melt butter. Add flour and whisk to combine. Cooke for 1 minute. Add milk and whisk until thickened (almost boiling- I usually have to turn my heat up, but if you do, make sure to whisk continuously). When thickened, add cheese and whisk until combined.
4. Pour cheese mixture over potatoes. Cover with foil and cook at 375F for 1 hour (or until potatoes are cooked through)
Now my review, it called for a whole onion. While it was very tasty, I would prefer less onion, and I think it would be fine with even no onion. Just something you may want to keep in mind.
Au Gratin Potatoes
1.5 pounds potatoes (I used baby red potatoes and I left the skin on)- sliced to 1/4 inch thick slices
1 sweet onion (optional, or use less) diced
2 garlic cloves minced
3 Tbsp butter (I used Smart Taste margarine)
3 Tbsp flour
1/2- 1 tsp salt
2 cups milk
1.5 cups cheese (I used a mixture of colby-jack, american, and italian cheese)
1. Preheat the oven to 375F
2. Arrange half of the potatoes in a greased 1 quart casserole dish. Cover with onions and garlic. Cover with the rest of the potatoes.
3. In a medium saucepan over medium heat, melt butter. Add flour and whisk to combine. Cooke for 1 minute. Add milk and whisk until thickened (almost boiling- I usually have to turn my heat up, but if you do, make sure to whisk continuously). When thickened, add cheese and whisk until combined.
4. Pour cheese mixture over potatoes. Cover with foil and cook at 375F for 1 hour (or until potatoes are cooked through)
Tuesday, May 26, 2009
Smoky Mac and Cheese
I had so many tasty recipes over the weekend, so I am going to be posting more than one blog today.
Saturday was my 10 year high school reunion which was held at a park. We were having a bbq and asked to bring a side dish. I mulled over it for a while trying to decide what to make that others wouldn't also be making. I ended up choosing to make a mac and cheese, but wanted it to be different. Instead of using typical cheeses (cheddar, american, etc) I used smoked gouda. It was SO good! The entire tray was eaten. Even my picky eater husband enjoyed it.
Smoky Mac and Cheese
1 lb dry pasta
8-10 oz of smoked gouda cheese shredded
4 oz cheddar shredded
2 cups whole milk
1/2 tsp paprika
salt and pepper to taste
1 tsp cornstarch
Bacon cooked and chopped
1. Salt water and bring to a boil and cook pasta according to directions on box (salt is important here because the gouda is not a very salty cheese)
2. In a medium saucepan, combine milk, cheeses, paprika, salt and pepper. Bring a boil over medium high heat stirring constantly to avoid scalding milk. Continue to heat until all cheese has melted.
3. My cheese sauce was very thin at this point so I made a slurry of cornstarch and the hot cheese sauce. If yours is not thin, you can skip this step. If you add the cornstarch right into the sauce it is very lumpy. Take a small amount (1 Tbsp) of the cheese sauce and put into a small bowl. Add the cornstarch and mix until combined, then add all of the mixture into the pot of the cheese sauce and continue to heat until thickened.
4. Put pasta in serving dish, pour cheese sauce over and sprinkle with chopped bacon to garnish.
Mac and cheese is very versatile and you could make this with pretty much any cheese you would like.
Saturday was my 10 year high school reunion which was held at a park. We were having a bbq and asked to bring a side dish. I mulled over it for a while trying to decide what to make that others wouldn't also be making. I ended up choosing to make a mac and cheese, but wanted it to be different. Instead of using typical cheeses (cheddar, american, etc) I used smoked gouda. It was SO good! The entire tray was eaten. Even my picky eater husband enjoyed it.
Smoky Mac and Cheese
1 lb dry pasta
8-10 oz of smoked gouda cheese shredded
4 oz cheddar shredded
2 cups whole milk
1/2 tsp paprika
salt and pepper to taste
1 tsp cornstarch
Bacon cooked and chopped
1. Salt water and bring to a boil and cook pasta according to directions on box (salt is important here because the gouda is not a very salty cheese)
2. In a medium saucepan, combine milk, cheeses, paprika, salt and pepper. Bring a boil over medium high heat stirring constantly to avoid scalding milk. Continue to heat until all cheese has melted.
3. My cheese sauce was very thin at this point so I made a slurry of cornstarch and the hot cheese sauce. If yours is not thin, you can skip this step. If you add the cornstarch right into the sauce it is very lumpy. Take a small amount (1 Tbsp) of the cheese sauce and put into a small bowl. Add the cornstarch and mix until combined, then add all of the mixture into the pot of the cheese sauce and continue to heat until thickened.
4. Put pasta in serving dish, pour cheese sauce over and sprinkle with chopped bacon to garnish.
Mac and cheese is very versatile and you could make this with pretty much any cheese you would like.
Sunday, May 3, 2009
Calzones...Yum!
So tonight I tried out a new recipe I found on foodnetwork.com. I bought ricotta about 1 week ago and I had forgotten to use it for the recipe I intended it for. I went online looking for something to use it in and I came across a recipe for Ham Calzones on foodnetwork.com. I LOVE calzones and my hubby loves pizza (he has never had a calzone), so I figured why not! I tried to make it lower in fat by using less mozzerella. They came out tasty, but I would recommend forgoing the diet for one night and using the cheese it calls for....mine was not gooey enough. The dough I found I used less flour than it called for. I also tried to use some whole wheat flour. So instead of all white flour, I used 1 cup of whole wheat flour and 1.5 cups of white flour. I also did not use the wine in the dough...not my thing. I waited to serve so it would set up, but it might be more gooey if served right out of the oven. For sauce, we used Ragu pizza sauce. So here is the original recipe...
Ricotta and Ham Calzone
Recipe courtesy Mario Batali
Prep Time:
20 min
Cook Time:
25 min
Level:
Intermediate
Serves:
4 servings
Ingredients
1 recipe basic bread dough, recipe follows
1/2 cup fresh ricotta cheese
1/3 pound prosciutto cotto or ham, cut into 1-inch chunks
1/2 pound fresh mozzarella, cut into 1-inch chunks
2 eggs
Sea salt and freshly ground black pepper
1/4 cup freshly grated pecorino cheese
Extra-virgin olive oil, for the crust
Pizza paddle
Directions
I recommend buying a prepared tile baking stone for all pizza and bread working at home. They are available at gourmet shops and specialty chef supply stores.
Preheat the oven to 400 degrees F.
Prepare the bread dough as directed, cutting the dough into 2 pieces.
In a medium-sized mixing bowl, combine the ricotta, prosciutto, mozzarella, 1 egg, and pecorino. Using a wooden spoon, stir the filling until well combined. Set aside.
Using a lightly floured rolling pin, roll the dough out into 2 rounds.
Coat the pizza paddle with the sea salt. Place 1 dough round on the paddle spread with coarse sea salt.
Spoon the filling onto the center of the dough round laid out on the pizza paddle. Using your fingers, dab a little extra-virgin olive oil all around the edge of the dough. Fold each round over itself to make a half-moon shape. Using your fingers, crimp the edges, sealing the calzone.
In a small bowl, use a fork to beat the remaining 1 egg. Using a pastry brush or your fingers, dab the top of the calzone with the egg mixture, which will help the top turn a beautiful golden brown.
Place in the oven and cook until the dough is cooked through and golden brown, about 25 minutes. Cut into 4 pieces and serve immediately.
Basic Bread Dough:
1/4 cup light red wine or white wine
3/4 cup warm water
1 package yeast
1 tablespoon honey
1 teaspoon kosher salt
1 tablespoon extra-virgin olive oil
3 cups all-purpose flour
Combine the wine, water, and yeast in a large bowl and stir until dissolved. Add the honey, salt, and the olive oil and mix thoroughly. Add 1 cup of the flour and mix with a wooden spoon to make a loose batter. Add 2 more cups of the flour and stir with the spoon for 2 to 3 minutes to incorporate as much flour as possible.
Bring the dough together by hand and turn out onto a floured board or marble surface. Knead for 6 to 8 minutes, until you have a smooth, firm dough. Place the dough in a lightly oiled bowl and cover with a towel. Set aside to rise in the warmest part of the kitchen for 45 minutes.
After 45 minutes, cut the risen dough into 2 equal pieces and knead each portion into a round. Cover again and let rise for 15 minutes. The dough is now ready to be used.
I still have ricotta left over, so stay tuned for some other use for ricotta cheese.
Ricotta and Ham Calzone
Recipe courtesy Mario Batali
Prep Time:
20 min
Cook Time:
25 min
Level:
Intermediate
Serves:
4 servings
Ingredients
1 recipe basic bread dough, recipe follows
1/2 cup fresh ricotta cheese
1/3 pound prosciutto cotto or ham, cut into 1-inch chunks
1/2 pound fresh mozzarella, cut into 1-inch chunks
2 eggs
Sea salt and freshly ground black pepper
1/4 cup freshly grated pecorino cheese
Extra-virgin olive oil, for the crust
Pizza paddle
Directions
I recommend buying a prepared tile baking stone for all pizza and bread working at home. They are available at gourmet shops and specialty chef supply stores.
Preheat the oven to 400 degrees F.
Prepare the bread dough as directed, cutting the dough into 2 pieces.
In a medium-sized mixing bowl, combine the ricotta, prosciutto, mozzarella, 1 egg, and pecorino. Using a wooden spoon, stir the filling until well combined. Set aside.
Using a lightly floured rolling pin, roll the dough out into 2 rounds.
Coat the pizza paddle with the sea salt. Place 1 dough round on the paddle spread with coarse sea salt.
Spoon the filling onto the center of the dough round laid out on the pizza paddle. Using your fingers, dab a little extra-virgin olive oil all around the edge of the dough. Fold each round over itself to make a half-moon shape. Using your fingers, crimp the edges, sealing the calzone.
In a small bowl, use a fork to beat the remaining 1 egg. Using a pastry brush or your fingers, dab the top of the calzone with the egg mixture, which will help the top turn a beautiful golden brown.
Place in the oven and cook until the dough is cooked through and golden brown, about 25 minutes. Cut into 4 pieces and serve immediately.
Basic Bread Dough:
1/4 cup light red wine or white wine
3/4 cup warm water
1 package yeast
1 tablespoon honey
1 teaspoon kosher salt
1 tablespoon extra-virgin olive oil
3 cups all-purpose flour
Combine the wine, water, and yeast in a large bowl and stir until dissolved. Add the honey, salt, and the olive oil and mix thoroughly. Add 1 cup of the flour and mix with a wooden spoon to make a loose batter. Add 2 more cups of the flour and stir with the spoon for 2 to 3 minutes to incorporate as much flour as possible.
Bring the dough together by hand and turn out onto a floured board or marble surface. Knead for 6 to 8 minutes, until you have a smooth, firm dough. Place the dough in a lightly oiled bowl and cover with a towel. Set aside to rise in the warmest part of the kitchen for 45 minutes.
After 45 minutes, cut the risen dough into 2 equal pieces and knead each portion into a round. Cover again and let rise for 15 minutes. The dough is now ready to be used.
I still have ricotta left over, so stay tuned for some other use for ricotta cheese.
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