Or if it's even a good idea/possible?Does any one know how, or knows a recipe to deep fry a whole ham, like you would a turkey or chicken?
Southern
Deep Fried Ham By Rick Boyd
Deep Fried Ham
鈥?7-10 lb. uncooked ham (bone in skin on)
鈥?Marinade (See recipe below or your favorite marinade)
鈥?Peanut oil (for your deep fryer, aprox.5 gallons, less for a larger ham)
鈥?8-10 servings
鈥?Cooking Time: 35 minutes for a 10 lb. ham
鈥?Preparation time: 35 minutes prep time
Always, always, always operate your turkey fryer outside in the open and never, never, never under an overhang or in your garage. Always monitor the oil temperature until you are done. Never walk away and leave unmonitored. If you do, it will look like the space shuttle taking off upside down and your equipment will be ruined not to mention your pride.
2. Thaw your ham completely.
3. Place the ham in your perforated turkey fryer basket and put in your pot.
4. Now fill the pot with water until it covers the ham.
5. Remove the basket with the ham in it while draining all the water back into the pot and mark where the water level is. This is now the spot you use for your oil level.
6. Drain all the water out of the pot and dry.
7. Fill your pot with the oil to where you marked the pot.
8. Inject your marinade (See marinade recipe below) into several places throughout the ham and again, pat completely dry. If you have a rub, now is when you would apply it to the outside of your ham. ( I always inject my ham 24 hours in advance to allow the marinade to saturate the meat and increase the flavor of the meat )
9. Bring your oil temperature up to 375 degrees.
10. Now place your ham into your perforated turkey fryer basket and slowly lower the basket containing your ham into the oil while wearing a long sleeve shirt and construction gloves for protection. This process can take up to 2 minutes to lower to avoid the oil boiling over the top of the pot.
11. Place your turkey fryer thermometer into the oil and constantly monitor the temperature maintaining 350 degree. Place the lid on the pot slightly ajar to allow the thermometer to stay in the oil.
12. Cook for 3 陆 minutes per pound. Your ham will be done when the internal temperature reaches 160 degrees measured is several places with a meat thermometer.
13. Turn off your gas removing the heat source. Remove the basket and let the oil drain back into the pot. Place the ham in an aluminum pan and let cool for 15 minutes.
14. Now share your masterpiece with your friends and neighbors.
Please be careful due to the fact that hams are full of water. Once seared, it will be sealed. Always lower in the oil slowly. Please see the link to our website for frying turkeys for further safety instructions.Does any one know how, or knows a recipe to deep fry a whole ham, like you would a turkey or chicken?
it would be the same as turkey but at a slightly lower temperature. if you were cooking a turkey at 350 try 325 for ham. also make sure to use small hams bone in; a ham is much more dense than turkey . the down side is because ham isn't protected by an outer skin it going absorb some grease on its outer layers. also the oil will not be as usable after word and if you do use it your food will taste like ham
I don't think its a good idea. Ham is already cured, frying it would probably make it taste like a hot dog.
I'd get extra home owners insurance!
I've never heard of it being done but, by god your a genius! Oh that sounds just ... so good... and now im craving something that doesent even exist! Good one!.... lol!
Please let me know if you try it! Im very interested... and very hungry!
xxx
I'm not entirely certain that this would be possible. The two problems would be that the ham would not have enough moisture to remain juicy and that it might be too thick and dense to cook well. Deep frying will take a lot of the moisture out of something, so you want to be certain that there is a lot to begin with. You'll also want to make certain that you cook at a significantly lower temperature than you you would for a turkey, as the ham is solid and doesn't have the interior cavity that a turkey or chicken does.
If you decide to attempt this recipe, make certain that you use a small ham 10 lbs. at the maximum, and cook around 275-280 degrees. If you go higher, you might risk overcooking the outside before the inside has the chance to heat up.
you have to realise....we Americans would fry anything! like possum...i dont really care for possum but i love the little taters cooked in the gravy
Monday, November 21, 2011
Recipe for taco salad ? I like the one you get from taco casa with the meat, not chicken?
and I am interested in a layered style any suggestions for a nice home made one?Recipe for taco salad ? I like the one you get from taco casa with the meat, not chicken?
i make one all the time whenever it is taco night in my house. start with your beef in the bottom, then cheese, sour cream, salsa, refried beans, lettuce tomatoes and olives, drizzle with a little italian dressing and fan chips around the edge of the bowl.Recipe for taco salad ? I like the one you get from taco casa with the meat, not chicken?
WARNING: DELICIOUS
This easy taco salad recipe is made with ground beef, lettuce, shredded cheese, tomatoes, ripe olives, and corn chips, along with taco sauce and other ingredients.
INGREDIENTS:
1 pound lean ground beef
1/2 envelope onion soup mix, about 1/4 cup
3/4 cup water
a few dashes hot pepper sauce
1 medium head lettuce, shredded, about 4 cups
1 cup shredded sharp Jack or Cheddar cheese
1 large tomato, chopped
1/2 cup sliced black olives
1/4 cup chopped green bell pepper
2 cups corn chips
taco sauce
PREPARATION:
Brown beef in a heavy skillet; drain off excess fat. Sprinkle onion soup mix over beef and stir in water. Simmer, uncovered, until liquid cooks away, about 8 to 12 minutes. Stir in hot pepper sauce.
In a large bowl, combine shredded lettuce, shredded cheese, tomato, olives, and green bell pepper; toss. For each serving, place lettuce mixture on salad plate or bowl, top with some of the meat mixture and garnish taco salad with corn chops. Serve with taco salad with taco sauce.
This taco salad serves 4 to 6.
For homemade corn taco chips, cut corn tortillas into strips and fry briefly in hot oil and use as the garnish for taco salad.eye makeup pictures
i make one all the time whenever it is taco night in my house. start with your beef in the bottom, then cheese, sour cream, salsa, refried beans, lettuce tomatoes and olives, drizzle with a little italian dressing and fan chips around the edge of the bowl.Recipe for taco salad ? I like the one you get from taco casa with the meat, not chicken?
WARNING: DELICIOUS
This easy taco salad recipe is made with ground beef, lettuce, shredded cheese, tomatoes, ripe olives, and corn chips, along with taco sauce and other ingredients.
INGREDIENTS:
1 pound lean ground beef
1/2 envelope onion soup mix, about 1/4 cup
3/4 cup water
a few dashes hot pepper sauce
1 medium head lettuce, shredded, about 4 cups
1 cup shredded sharp Jack or Cheddar cheese
1 large tomato, chopped
1/2 cup sliced black olives
1/4 cup chopped green bell pepper
2 cups corn chips
taco sauce
PREPARATION:
Brown beef in a heavy skillet; drain off excess fat. Sprinkle onion soup mix over beef and stir in water. Simmer, uncovered, until liquid cooks away, about 8 to 12 minutes. Stir in hot pepper sauce.
In a large bowl, combine shredded lettuce, shredded cheese, tomato, olives, and green bell pepper; toss. For each serving, place lettuce mixture on salad plate or bowl, top with some of the meat mixture and garnish taco salad with corn chops. Serve with taco salad with taco sauce.
This taco salad serves 4 to 6.
For homemade corn taco chips, cut corn tortillas into strips and fry briefly in hot oil and use as the garnish for taco salad.
Does Anyone Know How To Make ';Chicken A La King'; Or Have A GOOD Recipe For It?
Back in the day there used to be these ';TopShelf'; or ';Hormel'; brand meals at the grocery store that made to not be refridgerated and they could be kept on the shelf. Well, there was one called Chicken A La King and it was awesome.They don't make it anymore.(This was back in the early 90's) It was in a creamy white sauce with chicken breast, mushrooms, red bell peppers, carrots, a little bit of onion maybe and white rice. Does anyone have a GOOD recipe for this? Many thanks to all who reply. God bless you.Does Anyone Know How To Make ';Chicken A La King'; Or Have A GOOD Recipe For It?
Take left over cooked chicken (remove from bone and chop up) or can use canned white meat chicken or tuna if you want tuna ala king - about 3-4 0z per person.
Put in adequate size frying pan - add 2 T margarine or butter per person. Head on medium heat til butter is melted and chicken is getting warm. Add finely 1/4 c. chopped green onion, 1 garlic clove chopped very fine or minced - 1/4 c. celery and then add half cup froz green peas per person. All these things are optional but put in what you like..
Make a roux: Stir all ingredients well and then add a T of flour per person. It should not be all stiff but just enough flour to make a thin paste. Stir it good. When butter starts to brown add milk or you can use half and half if you want it to be super rich and creamy. Pour 1 cup milk in and stir well and then keep adding milk by the 1/2 cup til you have a creamy gravy.
You can salt and pepper to taste.
Serve over cooked rice or toast points. My husband likes it over untoasted bread. ?? :)
Good luck!Does Anyone Know How To Make ';Chicken A La King'; Or Have A GOOD Recipe For It?
CHICKEN ALA KING
Preparation - Easy but takes a little time
Prep: 15 min - Cook: 40 min
Serves 4
An old standby that is a nice change and tasty.
4 TB Butter
1/4 cup flour
1/4 cup finely chopped onion, about 1/2 medium onion
6 oz fresh mushroom, cleaned %26amp; saut茅ed in butter or canned
1/3 cup drained and diced pimiento
2 chicken breasts, cooked and diced (or 2 cups left-over chicken) or microwave or braise chicken in a 1/4 cup water and a splash of white wine
1 tsp salt
1 tsp Worcestershire sauce
1/4 tsp ground nutmeg
1/8 of tsp ground white pepper 3 or 4 turns or pepper mill
1 1/2 cups 2 % milk
1/2 cup Half %26amp; Half
Frying pan, saucepan
HEAT 4 TB butter in a non-stick pan.
SAUT脡 onions %26amp; mushrooms till onions are transparent over medium heat (about 8 minutes).
ADD Flour, salt and nutmeg stirring till mixture is smooth.
GRADUALLY add the milk and the Worcestershire stirring constantly with a wooden spoon, finishing with the Half and Half.
KEEP stirring till mixture thickens to a creamy texture, 5 - 8 minutes.
ADD the chicken and the pimiento.
STIR till heated through.
ADJUST for seasoning.
Serve over cooked white rice, hot biscuits or toast.
Serve with a fresh tomato salad; addition of fresh arugula is delicious.
enjoy
Take left over cooked chicken (remove from bone and chop up) or can use canned white meat chicken or tuna if you want tuna ala king - about 3-4 0z per person.
Put in adequate size frying pan - add 2 T margarine or butter per person. Head on medium heat til butter is melted and chicken is getting warm. Add finely 1/4 c. chopped green onion, 1 garlic clove chopped very fine or minced - 1/4 c. celery and then add half cup froz green peas per person. All these things are optional but put in what you like..
Make a roux: Stir all ingredients well and then add a T of flour per person. It should not be all stiff but just enough flour to make a thin paste. Stir it good. When butter starts to brown add milk or you can use half and half if you want it to be super rich and creamy. Pour 1 cup milk in and stir well and then keep adding milk by the 1/2 cup til you have a creamy gravy.
You can salt and pepper to taste.
Serve over cooked rice or toast points. My husband likes it over untoasted bread. ?? :)
Good luck!Does Anyone Know How To Make ';Chicken A La King'; Or Have A GOOD Recipe For It?
CHICKEN ALA KING
Preparation - Easy but takes a little time
Prep: 15 min - Cook: 40 min
Serves 4
An old standby that is a nice change and tasty.
4 TB Butter
1/4 cup flour
1/4 cup finely chopped onion, about 1/2 medium onion
6 oz fresh mushroom, cleaned %26amp; saut茅ed in butter or canned
1/3 cup drained and diced pimiento
2 chicken breasts, cooked and diced (or 2 cups left-over chicken) or microwave or braise chicken in a 1/4 cup water and a splash of white wine
1 tsp salt
1 tsp Worcestershire sauce
1/4 tsp ground nutmeg
1/8 of tsp ground white pepper 3 or 4 turns or pepper mill
1 1/2 cups 2 % milk
1/2 cup Half %26amp; Half
Frying pan, saucepan
HEAT 4 TB butter in a non-stick pan.
SAUT脡 onions %26amp; mushrooms till onions are transparent over medium heat (about 8 minutes).
ADD Flour, salt and nutmeg stirring till mixture is smooth.
GRADUALLY add the milk and the Worcestershire stirring constantly with a wooden spoon, finishing with the Half and Half.
KEEP stirring till mixture thickens to a creamy texture, 5 - 8 minutes.
ADD the chicken and the pimiento.
STIR till heated through.
ADJUST for seasoning.
Serve over cooked white rice, hot biscuits or toast.
Serve with a fresh tomato salad; addition of fresh arugula is delicious.
enjoy
Can I use for recipe chicken breasts instead of thighs?
The recipe is pulled chicken sandwiches. Will it be a lot of difference because of the white? ( I dont have the thighs.) Can I use for recipe chicken breasts instead of thighs?
Breasts are generally dryer and not as flavorful... might make the pulled chicken a little dryer and more bland.
brests are also against the grain, while thighs are with the grain, so when you pull the meat apart, the breasts won't be as long and stringy, which gives the signature texture of pulled-meats.Can I use for recipe chicken breasts instead of thighs?
Try marinating the breasts in a mild 'red' wine like marsala or port ... leave them covered overnight and take them out just before cooking. Both wines do leave some flavor behind, but 'pulling' usually has a lot of herbs and spices added during the cooking, so the flavor should be just fine ... but don't try simply cooking the breasts the same way as the thighs without marinating, because the breast (white) meat is much drier than the thighs, and the meat won't 'pull' as well and will taste more dry, too.
People claim dark meat is juicier and has more flavor. White meat is leaner with less flavor ( supposedly). You can totally do it. When I cook meat for my husband ( I'm a veg.), I use breasts because he hates dark meat. They are pretty much interchangable with some slight variations, but not enough to really throw off your recipe.
dark thigh meat is a lot moister than breast meat.. The breasts might be OK for the recipe, but you risk it will be dry. Add some olive oil (or vegetable oil) to the recipe-maybe 2 1-2 tablespoons. This may help.
Nope. It will make no differencem at all. You may need to cook the breast meat more carefully as it is more delicate. It will actually taste better as it is higher quality meat.
I don't see why not, I think it will be even better than the thighs, all white meat should be even better than dark. You won't have any veins to worry about in the white meat.
It will be a bit drier than the original recipe, so you might have to add a bit more sauce/mayonnaise, but it will still be good.
well the dark meat is moister then white but once the breast are cooked you will be able to pull the meat off and im sure there is sauce being added so the white meat will not be dry
should taste great!
Depends on what the other ingredients are. Dark meat has a bit more fat and therefore you may need to adjust an ingredient to allow for more liquid.
White meat has less fat than dark meat; so you might want to add some oil to the recipe so the sandwiches aren't dry.
yes you can use that they usually say thighs cause they are more moist
It will taste different.Do you have any pork? Pork would be better than the dark meat on the thighs.
It might not take as long to cook, so I would just keep an eye on it to make sure it doesn't dry out.
I am sure you are fine either way. We have a recipe that uses pork chops and we use chicken breast.
why cook chicken breasts? Why not hamster breasts? Or people breasts?
yea, that will be even better, the breasts are even softer than thighs
chicken breast is just white meat and a little less tender than thighs...it will be fine good luck
it'll probably be just as good!
Breasts are generally dryer and not as flavorful... might make the pulled chicken a little dryer and more bland.
brests are also against the grain, while thighs are with the grain, so when you pull the meat apart, the breasts won't be as long and stringy, which gives the signature texture of pulled-meats.Can I use for recipe chicken breasts instead of thighs?
Try marinating the breasts in a mild 'red' wine like marsala or port ... leave them covered overnight and take them out just before cooking. Both wines do leave some flavor behind, but 'pulling' usually has a lot of herbs and spices added during the cooking, so the flavor should be just fine ... but don't try simply cooking the breasts the same way as the thighs without marinating, because the breast (white) meat is much drier than the thighs, and the meat won't 'pull' as well and will taste more dry, too.
People claim dark meat is juicier and has more flavor. White meat is leaner with less flavor ( supposedly). You can totally do it. When I cook meat for my husband ( I'm a veg.), I use breasts because he hates dark meat. They are pretty much interchangable with some slight variations, but not enough to really throw off your recipe.
dark thigh meat is a lot moister than breast meat.. The breasts might be OK for the recipe, but you risk it will be dry. Add some olive oil (or vegetable oil) to the recipe-maybe 2 1-2 tablespoons. This may help.
Nope. It will make no differencem at all. You may need to cook the breast meat more carefully as it is more delicate. It will actually taste better as it is higher quality meat.
I don't see why not, I think it will be even better than the thighs, all white meat should be even better than dark. You won't have any veins to worry about in the white meat.
It will be a bit drier than the original recipe, so you might have to add a bit more sauce/mayonnaise, but it will still be good.
well the dark meat is moister then white but once the breast are cooked you will be able to pull the meat off and im sure there is sauce being added so the white meat will not be dry
should taste great!
Depends on what the other ingredients are. Dark meat has a bit more fat and therefore you may need to adjust an ingredient to allow for more liquid.
White meat has less fat than dark meat; so you might want to add some oil to the recipe so the sandwiches aren't dry.
yes you can use that they usually say thighs cause they are more moist
It will taste different.Do you have any pork? Pork would be better than the dark meat on the thighs.
It might not take as long to cook, so I would just keep an eye on it to make sure it doesn't dry out.
I am sure you are fine either way. We have a recipe that uses pork chops and we use chicken breast.
why cook chicken breasts? Why not hamster breasts? Or people breasts?
yea, that will be even better, the breasts are even softer than thighs
chicken breast is just white meat and a little less tender than thighs...it will be fine good luck
it'll probably be just as good!
I need an authentic chicken and dumplings recipe?
Hello. I need a wonderful down south chicken and dumplings recipe!
Please help!!I need an authentic chicken and dumplings recipe?
SOUTHERN STYLE CHICKEN %26amp; DUMPLINGS
1 stewing chicken, cut up
4 celery stalks
1 med. carrot, cut into 1/2 inch slices
1 sm. onion, sliced
2 tsp. salt
1/8 tsp. pepper
5 c. water
1/2 c. Bisquick
In large pot place all ingredients except 1/2 cup Bisquick. Bring to boil and cover, lower heat and cook for 2 hours or until chicken is tender. When done, make dumplings.
Take chicken and vegetables out of stew. Bring stew to boil and add the 1/2 cup Bisquick to make the gravy. Let boil until all lumps are out, stir to keep from sticking. When ready, drop dumplings in gravy, push in with fork to coat the dumplings. Cook for 10 minutes. Debone chicken in meantime. Put chicken and vegetables back in gravy with dumplings and cook 15 minutes more. May be served over rice.
OLD FASHIONED EGG DUMPLINGS:
1 c. Bisquick
1 egg
1 tbsp. milk
Mix thoroughly with fork. Drop dough by tablespoon into gravy.
OR
SOUTHERN CHICKEN N' DUMPLINGS
2-3 chicken breast (with bone and skin)
water
1 stick of butter
3 cups self-rising flour
1 cup milk
1/2 cup vegetable oil
salt and pepper, to taste
Place chicken and butter in a Dutch oven and cover with water. Boil on medium-high until chicken is done. Remove chicken, debone, and pull apart.
Return chicken to broth and set heat to medium.
Dumplings: Place flour in a large bowl and make a well in the middle. Add milk and vegetable oil. Stir to make a firm dough. Knead dough a few times until dough is no longer sticky. Add more flour, if necessary.
Roll out dough on a floured surface and cut into strips. Drop dough into broth. Stir frequently. More water may be added to make a larger quantity without diluting flavor. Add salt and pepper to taste.
Cook 10-15 minutes on low.
OR
SOUTHERN CHICKEN %26amp; DUMPLINGS
1 chicken
2 eggs
1 stick butter
1 chicken bouillon cube
Celery, optional
2 c. flour
1/2 tsp. salt
3-4 c. milk
1 onion, optional
Cook chicken and debone; reserve the stock. (May cook celery and onion with chicken.) In separate bowl, mix together flour, eggs, salt and enough broth to make dough soft. Separate dough in half and roll out on floured board; roll out thin like pie crust. Flour dough good and cut in 2 x 4 inch strips.
Drop in boiling broth. Put butter, milk and chicken bouillon in with stock before adding dumplings. Cook until dumplings are tender. Stir frequently.
JMI need an authentic chicken and dumplings recipe?
This is from Central Texas.
Flour, season and Brown chicken until crispy. Place in pot and cover with water. Add chicken bouillion cubes - 1 per 2 cups of water.
After chicken is tender, you can drop in canned biscuits that have been mositened and floured or make them yourself using a bit more milk - like 2-3 T so they are softer then ones you roll out, then just squeeze off in equal golf ball sized portions and coat with a fine coat of flour when you plop them in.. It is important that the heat remain steady - so don't use and electric frying pan as it will go on and off and spoil the dumplings. After 20 min at a good bubbling boil, remove a dumpling and check to see if it is done in the middle. Will be dry and tender but not slimey on the inside.
If it is not 'thick' enough for your taste, then you can mix 1/4 cup flour or corn starch with a cup of cold water til it has NO lumps and pour it in and stir well. That will thicken in abour 4-5 min.
Be sure to taste for Salt and add if you need to.
I think seasoning (salt %26amp; pepper) and browning the chicken gives it a lovely flavor and sometimes you get some krispings in your gravy which are yummy.
Good luck!
Good luck!!
Cook the chicken in a pressure cooker or just a pot. You can use water but I prefer using chicken broth instead. Once the chicken is cooked pull it out of the water and add the dumplings. You can find premade dumplings in the freezer section. They are just as good. Put a few in at a time while stirring and allow the broth to come back to a boil before adding more. Once all the dumplings are in the pot reduce the heat to medium low and let the dumpling simmer. While the dumplings are cooking pull all the meat off the chicken and add it back into the pot. Let that simmer till the dumplings have fluffed up from absorbing some of the liquid. That's all you need to do.
Go to AOL Search - type in - Old Fashioned Chicken %26amp; Dumplings Recipe - a page will pop up w/boo coo's of recipes to select from.
Have you ever tried taking white flour tortilla's, slice in strips. Dump a couple cans of fat free low sodium chicken broth in a pot %26amp; bring it to a boil. Drop the strips of white flour tortilla's singly into the hot broth, they will swell %26amp; cook. Open a 7 or 12 ounce can of cooked white meat chicken %26amp; stir into the mixture. Stir lightly or you will break up the dumplings. Don't cook too long or dumplings will get mushy. Very good - easy %26amp; simple.
Please help!!I need an authentic chicken and dumplings recipe?
SOUTHERN STYLE CHICKEN %26amp; DUMPLINGS
1 stewing chicken, cut up
4 celery stalks
1 med. carrot, cut into 1/2 inch slices
1 sm. onion, sliced
2 tsp. salt
1/8 tsp. pepper
5 c. water
1/2 c. Bisquick
In large pot place all ingredients except 1/2 cup Bisquick. Bring to boil and cover, lower heat and cook for 2 hours or until chicken is tender. When done, make dumplings.
Take chicken and vegetables out of stew. Bring stew to boil and add the 1/2 cup Bisquick to make the gravy. Let boil until all lumps are out, stir to keep from sticking. When ready, drop dumplings in gravy, push in with fork to coat the dumplings. Cook for 10 minutes. Debone chicken in meantime. Put chicken and vegetables back in gravy with dumplings and cook 15 minutes more. May be served over rice.
OLD FASHIONED EGG DUMPLINGS:
1 c. Bisquick
1 egg
1 tbsp. milk
Mix thoroughly with fork. Drop dough by tablespoon into gravy.
OR
SOUTHERN CHICKEN N' DUMPLINGS
2-3 chicken breast (with bone and skin)
water
1 stick of butter
3 cups self-rising flour
1 cup milk
1/2 cup vegetable oil
salt and pepper, to taste
Place chicken and butter in a Dutch oven and cover with water. Boil on medium-high until chicken is done. Remove chicken, debone, and pull apart.
Return chicken to broth and set heat to medium.
Dumplings: Place flour in a large bowl and make a well in the middle. Add milk and vegetable oil. Stir to make a firm dough. Knead dough a few times until dough is no longer sticky. Add more flour, if necessary.
Roll out dough on a floured surface and cut into strips. Drop dough into broth. Stir frequently. More water may be added to make a larger quantity without diluting flavor. Add salt and pepper to taste.
Cook 10-15 minutes on low.
OR
SOUTHERN CHICKEN %26amp; DUMPLINGS
1 chicken
2 eggs
1 stick butter
1 chicken bouillon cube
Celery, optional
2 c. flour
1/2 tsp. salt
3-4 c. milk
1 onion, optional
Cook chicken and debone; reserve the stock. (May cook celery and onion with chicken.) In separate bowl, mix together flour, eggs, salt and enough broth to make dough soft. Separate dough in half and roll out on floured board; roll out thin like pie crust. Flour dough good and cut in 2 x 4 inch strips.
Drop in boiling broth. Put butter, milk and chicken bouillon in with stock before adding dumplings. Cook until dumplings are tender. Stir frequently.
JMI need an authentic chicken and dumplings recipe?
This is from Central Texas.
Flour, season and Brown chicken until crispy. Place in pot and cover with water. Add chicken bouillion cubes - 1 per 2 cups of water.
After chicken is tender, you can drop in canned biscuits that have been mositened and floured or make them yourself using a bit more milk - like 2-3 T so they are softer then ones you roll out, then just squeeze off in equal golf ball sized portions and coat with a fine coat of flour when you plop them in.. It is important that the heat remain steady - so don't use and electric frying pan as it will go on and off and spoil the dumplings. After 20 min at a good bubbling boil, remove a dumpling and check to see if it is done in the middle. Will be dry and tender but not slimey on the inside.
If it is not 'thick' enough for your taste, then you can mix 1/4 cup flour or corn starch with a cup of cold water til it has NO lumps and pour it in and stir well. That will thicken in abour 4-5 min.
Be sure to taste for Salt and add if you need to.
I think seasoning (salt %26amp; pepper) and browning the chicken gives it a lovely flavor and sometimes you get some krispings in your gravy which are yummy.
Good luck!
Good luck!!
Cook the chicken in a pressure cooker or just a pot. You can use water but I prefer using chicken broth instead. Once the chicken is cooked pull it out of the water and add the dumplings. You can find premade dumplings in the freezer section. They are just as good. Put a few in at a time while stirring and allow the broth to come back to a boil before adding more. Once all the dumplings are in the pot reduce the heat to medium low and let the dumpling simmer. While the dumplings are cooking pull all the meat off the chicken and add it back into the pot. Let that simmer till the dumplings have fluffed up from absorbing some of the liquid. That's all you need to do.
Go to AOL Search - type in - Old Fashioned Chicken %26amp; Dumplings Recipe - a page will pop up w/boo coo's of recipes to select from.
Have you ever tried taking white flour tortilla's, slice in strips. Dump a couple cans of fat free low sodium chicken broth in a pot %26amp; bring it to a boil. Drop the strips of white flour tortilla's singly into the hot broth, they will swell %26amp; cook. Open a 7 or 12 ounce can of cooked white meat chicken %26amp; stir into the mixture. Stir lightly or you will break up the dumplings. Don't cook too long or dumplings will get mushy. Very good - easy %26amp; simple.
Does anyone know a good recipe for Roti and chicken curry filling?
And also the chicken curry and potato filling? It's a carribean dish, the roti is the wrap and the chicken curry goes inside...i used to love getting this when i was younger when i travelled to trinidad and tobago, i havent had it in years and i would love to know how to make it if anyone knows the recipe!!!Does anyone know a good recipe for Roti and chicken curry filling?
Hey sorry, I don't have any clue about this.
You answered one of my questions in the pregnancy forum and I'd like you to read it again, I added a little. If you don't mind of course.
Couldn't find any other way to get a hold of you! Hope you don't mind
Hey sorry, I don't have any clue about this.
You answered one of my questions in the pregnancy forum and I'd like you to read it again, I added a little. If you don't mind of course.
Couldn't find any other way to get a hold of you! Hope you don't mind
I need a chicken enchilada recipe!?
INGREDIENTS
1 bunch cilantro
1 cup sour cream
2 (7 ounce) cans jalapeno salsa
2 (7 ounce) cans prepared green chile salsa
2 skinless, boneless chicken breast halves, cooked and shredded
1 onion
12 (6 inch) flour tortillas
2 cups shredded Cheddar cheese
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DIRECTIONS
To Make Sour Cream Mixture: In a blender or food processor, puree cilantro, sour cream, jalapeno salsa and 1/2 can of the green chile salsa. Set aside.
To Make Chicken Mixture: In a large bowl, combine shredded chicken, onion and the remaining 1 1/2 cans of green chile salsa. Mix well.
Preheat oven to 350 degrees F (175 degrees C).
Heat tortillas in conventional or microwave oven until soft. Pour enough of the sour cream mixture into a 9x13 inch baking dish to coat the bottom. Place 2 heaping tablespoonfuls of the chicken mixture in each tortilla, roll up and place seam side down in the baking dish. Pour remaining sour cream mixture over all and top with shredded cheese.
Cover dish tightly with aluminum foil and bake at 350 degrees F (175 degrees C) for about 30 minutes, or until dish is heated through and bubbling.I need a chicken enchilada recipe!?
I've seen someone do a good one of these on youtube, just watch that.I need a chicken enchilada recipe!?
Chicken Enchilada Ingredients
20 Corn Tortillas
4 Pound Chicken
3 Cups Shredded Monterrey Jack Cheese
4 Ounces Sour Cream
1 Cup Buttermilk
3 Cups Chicken Broth (you will make this using the chicken in the first step.)
1 Tablespoon Chili Powder
1/2 teaspoon Garlic Powder
1/2 teaspoon Salt
1 teaspoon Ground Cumin Powder
4 Tablespoons Corn Oil
5 Tablespoons Flour
2 Sliced Jalapeno Peppers
1 Chopped Onion
Chicken Enchilada Equipment
2 Large Sauce Pans
Frying Pan
Cheese Grater
Spatula, or Tongs
Spoon
Measuring Spoons
Measuring Cups
The Bird
First Step: The Dreaded Bird
Ok, lets get started! If this is your first time boiling a chicken it looks scary, but don't worry it wont bite (usually.) Most of the gross stuff is already taken care of.
If your chicken is frozen like a brick just fill up your sink with water and drop it in and let it sit there till it acts more like a refrigerated one. If it came in a plastic wrapper just leave it on during this step. This could take a few hours. If it is not frozen then just ignore this comment.
Take the chicken out of the wrapper and put it in an extra large sauce pan. If you cook it in the plastic wrapper it will taste funny. Now cover the chicken with water. Put in 1/2 teaspoon of garlic powder. Put the lid on the sauce pan and let the chicken cook on a burner set on medium low for at least 2 hours. Once this is done see if it is tender. If it isn't then you will need to cook it for about 20 more minutes. Once it is done take the chicken out of the broth and save the broth for your enchilada sauce. If the enchilada sauce does not have chicken broth in it, it will be NO good. This is one of our secrets to great Mexican food. Now place the chicken on a cookie sheet to cool.
De-boning and Spicing Chicken
Second: De-boning Chicken
Once you have removed the broth from the chicken, and the chicken has cooled, take the skin off. Then take all the meat off of the bones. Just reach down and grab the meat and leave the bones. Now this is the important part: keep the meat and through the bones and cartilage away.
Now take the chicken meat and mix it with:
1/2 teaspoon Salt
1/2 teaspoon Ground Cumin
1 Teaspoon Chili powder
Grating Cheese
Third Step: Grating Cheese
Grate 3 Cups of Monterrey Jack Cheese.
frying Corn Tortilla
Fourth Step: Frying Corn Tortillas
Now it is time to fry the tortillas. Just fill a skillet 1/4th inch full of corn oil. Then Place it on a medium high burner and let it heat up. Then take one of the tortillas and carefully place it in the skillet and count 5 real seconds, flip it over, count another 5 real seconds and then remove it from the skillet. You will want to blot the grease off. You will need to fry around 20 of these. This is so that you will have one or two extra.
(If you have never fried any thing before there are some safety rules to hot oil. One: Never leave it unattended. If you do, it could start your house on fire. Two: If you have children make sure it is out of their reach and the handle of the skillet is not hanging off where they could grab it. Three: Use the proper utensils to fry, this never includes your hands. I know My hand is in the picture, but I can tell you from experience hot oil hurts!) I am not trying to scare you, just trying to make this an enjoyable experience.
Buttermilk Enchilada Sauce
Fifth Step: Mixing Buttermilk Enchilada Sauce
Stir the following ingredients together in the sauce pan. Make sure this is done over a burner set on medium low:
4 Tablespoons Corn Oil
5 Tablespoons Flour
1 teaspoon Salt
1 teaspoon Ground Cumin Powder
1/2 teaspoon Garlic Powder
1 Tablespoon Chili Powder
Once this is done stir in:
3 Cups of the chicken broth made from first step
Adding Buttermilk
Now is the time to add the 1 Cup Buttermilk. Stir it in well and continue to stir on medium low until the enchilada sauce has thickened to the consistence of thin gravy.
Dipping Tortilla
Sixth Step: Dipping Tortillas
Now don't worry we will take you through assembling the first one:
Dip one tortilla in the buttermilk enchilada sauce. Then lay it on a plate. (Assemble these on a different plate from the one you serve them on. This tip will keep the serving plate neat and attractive for a professional looking presentation.)
Building Chicken Enchiladas
Seventh Step: Assembling Chicken Enchiladas
Now put 1/4th cup chicken mixture, 1/4th cup cheese, 1 Tablespoon onion and 1/4th cup of enchilada sauce on the dipped tortilla.
Add another dipped tortilla, and another layer of chicken/cheese/onion. Now top it off with a third tortilla.
Topping
Eighth Step: Topping Chicken Enchiladas
At this point you should have three tortillas and two layers of filling.
Top the enchilada off with a sprinkle of cheese, onion, chicken, and then 1/2 cup of buttermilk enchilada sauce. Then finish it off by putting a dollop of sour cream and a few slices of Jalape帽o pepper.
Sliding
Ninth Step: Sliding
This is the last step!! Just slide your chicken enchilada onto the serving plate.
You did it! Now sit down and enjoy your meal!
Hi ,this is something i make quite often because its a family favorite,and always serve them with Green chili stew (chili verde.
chicken/cheese enchiladas.
4 cups shredded chicken
4 cups shredded monteray jack cheese ( or your preference.)
canned green chilis(i use Hatches whole green chilis)chopped.
10-12 large flour tortillas.
sauce (recipes follow)
dip tortilla in sauce put chicken ,cheese and green chilis on one end and roll up ,lay in a baking dish.when finished with the enchiladas pour leftover sauce on top.(if sauce is thick at this time thin with water)
bake at 350 for 20-30 min.covered with foil at the end top with cheese and allow to melt. serve. (smotherd in green chili is awesome.
GREEN CHILI STEW (Chili Verde)
2 lb. lean pork - cut into cubes (leave some fat on for flavor)
5 cloves garlic, crushed
Salt and pepper to taste
2 lg. onion, chopped
6 fresh tomatillos (depending on size)
1/2 tsp. cumin seed, crushed or 1 tsp cumin powder
1tsp corriander
1/4 cup cocoa powder
1 lg. can green chiles, Hatches brand is good), chopped
6 fresh peppers (i use a mix of red green and yellow.chopped.
Place meat, onion,garlic, salt and pepper into pan and brown lightly. Transfer all to stew pot on high heat and
add remaining ingrediants.
(Prepare tomatillos by removing husks, washing and cutting into quarters. )before adding
Turn STOVE to low heat and cook until meat is tender. serve as a stew.
Green sauce for enchiladas
1large can cream of chicken soup
1cup chopped canned green chilis
1 sm.onion grated
2 cups chicken broth
1 tsp cumin powder
1tsp chili powder
salt to taste.
pinch cayenne (optional)
stir together and use to dredge tortillas for enchiladas.
red/brown sauce
4 tbs fat,oil or lard
2tbs chili powder
1 tbs cumin
1 tsbs flour
1 tbs garlic powder
salt
mix these over low heat and then turning up the heat add water untill you have a med thick sauce it will thicken more as it cools so if it looks thin leave it be, but you do want it thick enough to coat your tortillas.
use to dredge your tortillas for enchiladas.
ive used both of these sauces to make chicken enchiladas but our favorite is the green one.
hope ive been helpfull.
peace%26gt;%26lt;%26gt;
hey! i had to come back to tell you Ive used chicken in place of pork in the green chili stew with good results.
I got this on allrecipe.com awhile back. It's really good. I have given the recipe to family members and they love it as well.
INGREDIENTS
* 3 cups cooked chicken meat
* 1 cup sour cream
* 1 (14.5 ounce) can diced tomatoes
* 1 teaspoon chili powder
* 1/4 cup chopped onion
* 2 green onions, chopped
* 1 tomato, diced
* 1 (6.5 ounce) can canned tomato sauce
* 1/2 cup salsa
* 2 teaspoons chili powder
* 1/4 teaspoon dried oregano
* 1/4 teaspoon dried parsley
* 8 (8 inch) flour tortillas
* 6 ounces shredded Cheddar cheese
* 1 (2 ounce) can chopped black olives, drained (optional)
DIRECTIONS
1. In a large bowl combine the chicken, sour cream, canned diced tomatoes, 1 teaspoon chili powder, chopped onion, green onion, and fresh diced tomato. Mix well and set aside.
2. In a medium saucepan combine tomato sauce, salsa, 2 teaspoons chili powder, oregano and parsley. Bring to a boil, then reduce heat to low and simmer for 10 minutes.
3. Preheat oven to 350 degrees F (175 degrees C).
4. Fill tortillas with chicken mixture and fold together, laying snugly in a lightly greased 9x13 inch baking dish. Pour simmered sauce over the top, then sprinkle with shredded cheese and chopped olives.
5. Bake at 350 degrees F (175 degrees C) for 30 minutes, or until cheese is melted and bubbly.
This is how I do them, super easy.
Cook 3-4 chicken breasts, chop up pretty small.
Mix together 2 cans cr of chicken soup with 2 sm cans chopped green chili and juice and about 1 cup sour cream.
Reserve about 1.5 cups of this sauce for top.
Take flour tortilla, add some chicken, some sauce and some cheese, roll and put in baking dish. Repeat until dish is full. Thin sauce a little with milk and pour over enchiladas. Sprinkle with cheese and bake at 375 until melted and bubbly.
You can add whatever you like to this, onions, green peppers, olives. Make it your own. Always yummy!
all the recipes on here are great but what you need is to add cream cheese to each enchilada before you roll them up. it makes a big difference. and is so good.
This is our family recipe and is awesome! Very simple too!
Chicken Enchiladas
4T. Butter
1 Onion, chopped
3 Cans of chicken breast, drained
1/2 to 1 whole can of diced chili's
1 (8 oz) block of cream cheese
Salt
Corn Tortillas
2/3 to 1 cup of whipping cream
1 C. Montery Jack cheese
Melt butter and saute onions.
Mix in chicken, chilis, cream cheese, and season with salt.
Heat a little oil up in a small skillet and dip tortillas in to soften
them, you could also probably use the microwave.
Spoom about 1/4 cup of filling in each tortilla and roll up. Lay in a 9 x 13 in. pan, that has been sprayed with nonstick spray.
Pour the cream all over the tortillas and sprinkle with cheese.
Bake at 375 degrees for 20 minutes.
(These also freeze really well. Just don't pour cream over untill you take them out of freezer.)
These enchiladas are really great!!! I am certain you would enjoy them as most everyone loves this recipe!
1 cup onions, diced
1/2 cup green peppers, diced
2 tablespoons butter or margarine
2 cups cooked chicken or cooked turkey
1 (4 ounce) can green chili peppers, chopped
3 tablespoons butter or margarine
1/4-1/2 cup flour (I use 1/2 cup)
1 teaspoon ground coriander
3/4 teaspoon salt
2 1/2 cups chicken broth
1 cup sour cream
1 1/2 cups monterey jack cheese
12 (8 inch) flour tortillas
1. In a large saucepan cook onion and green pepper in the 2 tablespoons of butter until tender.
2. Combine onion mixture in a bowl with chopped chicken and green chili peppers.
3. Set aside.
4. For sauce, in the same pan melt 3 tablespoons butter.
5. Stir in flour, coriander and salt.
6. Stir in chicken broth all at once.
7. Cook and stir till thickened and bubbly.
8. Remove from heat.
9. Stir in sour cream and 1/2 cup of the cheese.
10. Stir 1/2 cup of the sauce into the chicken mixture.
11. Fill each tortilla with about 1/4 cup of the chicken mixture.
12. Roll up and arrange in a 13x19x2 baking dish.
13. Pour remaining sauce over and sprinkle with remaining cheese.
14. Bake, uncovered in a 350 oven about 25 minutes or until bubbly.
15. Can be made ahead of time and frozen. Place a large sheet of heavy duty foil in your baking dish with enough foil over the end to fold up and over the frozen casserole. Make the casserole up until you are ready to bake it. Freeze it solid. Remove frozen casserole from your dish and encase in the excess foil for storage. This frees up the dish for other meals. When you wish to heat it, remove foil from the still frozen casserole, and place back into the dish that you froze it in initially to thaw; bake as directed.
Hope you enjoy!!!eye makeup pictures
1 bunch cilantro
1 cup sour cream
2 (7 ounce) cans jalapeno salsa
2 (7 ounce) cans prepared green chile salsa
2 skinless, boneless chicken breast halves, cooked and shredded
1 onion
12 (6 inch) flour tortillas
2 cups shredded Cheddar cheese
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DIRECTIONS
To Make Sour Cream Mixture: In a blender or food processor, puree cilantro, sour cream, jalapeno salsa and 1/2 can of the green chile salsa. Set aside.
To Make Chicken Mixture: In a large bowl, combine shredded chicken, onion and the remaining 1 1/2 cans of green chile salsa. Mix well.
Preheat oven to 350 degrees F (175 degrees C).
Heat tortillas in conventional or microwave oven until soft. Pour enough of the sour cream mixture into a 9x13 inch baking dish to coat the bottom. Place 2 heaping tablespoonfuls of the chicken mixture in each tortilla, roll up and place seam side down in the baking dish. Pour remaining sour cream mixture over all and top with shredded cheese.
Cover dish tightly with aluminum foil and bake at 350 degrees F (175 degrees C) for about 30 minutes, or until dish is heated through and bubbling.I need a chicken enchilada recipe!?
I've seen someone do a good one of these on youtube, just watch that.I need a chicken enchilada recipe!?
Chicken Enchilada Ingredients
20 Corn Tortillas
4 Pound Chicken
3 Cups Shredded Monterrey Jack Cheese
4 Ounces Sour Cream
1 Cup Buttermilk
3 Cups Chicken Broth (you will make this using the chicken in the first step.)
1 Tablespoon Chili Powder
1/2 teaspoon Garlic Powder
1/2 teaspoon Salt
1 teaspoon Ground Cumin Powder
4 Tablespoons Corn Oil
5 Tablespoons Flour
2 Sliced Jalapeno Peppers
1 Chopped Onion
Chicken Enchilada Equipment
2 Large Sauce Pans
Frying Pan
Cheese Grater
Spatula, or Tongs
Spoon
Measuring Spoons
Measuring Cups
The Bird
First Step: The Dreaded Bird
Ok, lets get started! If this is your first time boiling a chicken it looks scary, but don't worry it wont bite (usually.) Most of the gross stuff is already taken care of.
If your chicken is frozen like a brick just fill up your sink with water and drop it in and let it sit there till it acts more like a refrigerated one. If it came in a plastic wrapper just leave it on during this step. This could take a few hours. If it is not frozen then just ignore this comment.
Take the chicken out of the wrapper and put it in an extra large sauce pan. If you cook it in the plastic wrapper it will taste funny. Now cover the chicken with water. Put in 1/2 teaspoon of garlic powder. Put the lid on the sauce pan and let the chicken cook on a burner set on medium low for at least 2 hours. Once this is done see if it is tender. If it isn't then you will need to cook it for about 20 more minutes. Once it is done take the chicken out of the broth and save the broth for your enchilada sauce. If the enchilada sauce does not have chicken broth in it, it will be NO good. This is one of our secrets to great Mexican food. Now place the chicken on a cookie sheet to cool.
De-boning and Spicing Chicken
Second: De-boning Chicken
Once you have removed the broth from the chicken, and the chicken has cooled, take the skin off. Then take all the meat off of the bones. Just reach down and grab the meat and leave the bones. Now this is the important part: keep the meat and through the bones and cartilage away.
Now take the chicken meat and mix it with:
1/2 teaspoon Salt
1/2 teaspoon Ground Cumin
1 Teaspoon Chili powder
Grating Cheese
Third Step: Grating Cheese
Grate 3 Cups of Monterrey Jack Cheese.
frying Corn Tortilla
Fourth Step: Frying Corn Tortillas
Now it is time to fry the tortillas. Just fill a skillet 1/4th inch full of corn oil. Then Place it on a medium high burner and let it heat up. Then take one of the tortillas and carefully place it in the skillet and count 5 real seconds, flip it over, count another 5 real seconds and then remove it from the skillet. You will want to blot the grease off. You will need to fry around 20 of these. This is so that you will have one or two extra.
(If you have never fried any thing before there are some safety rules to hot oil. One: Never leave it unattended. If you do, it could start your house on fire. Two: If you have children make sure it is out of their reach and the handle of the skillet is not hanging off where they could grab it. Three: Use the proper utensils to fry, this never includes your hands. I know My hand is in the picture, but I can tell you from experience hot oil hurts!) I am not trying to scare you, just trying to make this an enjoyable experience.
Buttermilk Enchilada Sauce
Fifth Step: Mixing Buttermilk Enchilada Sauce
Stir the following ingredients together in the sauce pan. Make sure this is done over a burner set on medium low:
4 Tablespoons Corn Oil
5 Tablespoons Flour
1 teaspoon Salt
1 teaspoon Ground Cumin Powder
1/2 teaspoon Garlic Powder
1 Tablespoon Chili Powder
Once this is done stir in:
3 Cups of the chicken broth made from first step
Adding Buttermilk
Now is the time to add the 1 Cup Buttermilk. Stir it in well and continue to stir on medium low until the enchilada sauce has thickened to the consistence of thin gravy.
Dipping Tortilla
Sixth Step: Dipping Tortillas
Now don't worry we will take you through assembling the first one:
Dip one tortilla in the buttermilk enchilada sauce. Then lay it on a plate. (Assemble these on a different plate from the one you serve them on. This tip will keep the serving plate neat and attractive for a professional looking presentation.)
Building Chicken Enchiladas
Seventh Step: Assembling Chicken Enchiladas
Now put 1/4th cup chicken mixture, 1/4th cup cheese, 1 Tablespoon onion and 1/4th cup of enchilada sauce on the dipped tortilla.
Add another dipped tortilla, and another layer of chicken/cheese/onion. Now top it off with a third tortilla.
Topping
Eighth Step: Topping Chicken Enchiladas
At this point you should have three tortillas and two layers of filling.
Top the enchilada off with a sprinkle of cheese, onion, chicken, and then 1/2 cup of buttermilk enchilada sauce. Then finish it off by putting a dollop of sour cream and a few slices of Jalape帽o pepper.
Sliding
Ninth Step: Sliding
This is the last step!! Just slide your chicken enchilada onto the serving plate.
You did it! Now sit down and enjoy your meal!
Hi ,this is something i make quite often because its a family favorite,and always serve them with Green chili stew (chili verde.
chicken/cheese enchiladas.
4 cups shredded chicken
4 cups shredded monteray jack cheese ( or your preference.)
canned green chilis(i use Hatches whole green chilis)chopped.
10-12 large flour tortillas.
sauce (recipes follow)
dip tortilla in sauce put chicken ,cheese and green chilis on one end and roll up ,lay in a baking dish.when finished with the enchiladas pour leftover sauce on top.(if sauce is thick at this time thin with water)
bake at 350 for 20-30 min.covered with foil at the end top with cheese and allow to melt. serve. (smotherd in green chili is awesome.
GREEN CHILI STEW (Chili Verde)
2 lb. lean pork - cut into cubes (leave some fat on for flavor)
5 cloves garlic, crushed
Salt and pepper to taste
2 lg. onion, chopped
6 fresh tomatillos (depending on size)
1/2 tsp. cumin seed, crushed or 1 tsp cumin powder
1tsp corriander
1/4 cup cocoa powder
1 lg. can green chiles, Hatches brand is good), chopped
6 fresh peppers (i use a mix of red green and yellow.chopped.
Place meat, onion,garlic, salt and pepper into pan and brown lightly. Transfer all to stew pot on high heat and
add remaining ingrediants.
(Prepare tomatillos by removing husks, washing and cutting into quarters. )before adding
Turn STOVE to low heat and cook until meat is tender. serve as a stew.
Green sauce for enchiladas
1large can cream of chicken soup
1cup chopped canned green chilis
1 sm.onion grated
2 cups chicken broth
1 tsp cumin powder
1tsp chili powder
salt to taste.
pinch cayenne (optional)
stir together and use to dredge tortillas for enchiladas.
red/brown sauce
4 tbs fat,oil or lard
2tbs chili powder
1 tbs cumin
1 tsbs flour
1 tbs garlic powder
salt
mix these over low heat and then turning up the heat add water untill you have a med thick sauce it will thicken more as it cools so if it looks thin leave it be, but you do want it thick enough to coat your tortillas.
use to dredge your tortillas for enchiladas.
ive used both of these sauces to make chicken enchiladas but our favorite is the green one.
hope ive been helpfull.
peace%26gt;%26lt;%26gt;
hey! i had to come back to tell you Ive used chicken in place of pork in the green chili stew with good results.
I got this on allrecipe.com awhile back. It's really good. I have given the recipe to family members and they love it as well.
INGREDIENTS
* 3 cups cooked chicken meat
* 1 cup sour cream
* 1 (14.5 ounce) can diced tomatoes
* 1 teaspoon chili powder
* 1/4 cup chopped onion
* 2 green onions, chopped
* 1 tomato, diced
* 1 (6.5 ounce) can canned tomato sauce
* 1/2 cup salsa
* 2 teaspoons chili powder
* 1/4 teaspoon dried oregano
* 1/4 teaspoon dried parsley
* 8 (8 inch) flour tortillas
* 6 ounces shredded Cheddar cheese
* 1 (2 ounce) can chopped black olives, drained (optional)
DIRECTIONS
1. In a large bowl combine the chicken, sour cream, canned diced tomatoes, 1 teaspoon chili powder, chopped onion, green onion, and fresh diced tomato. Mix well and set aside.
2. In a medium saucepan combine tomato sauce, salsa, 2 teaspoons chili powder, oregano and parsley. Bring to a boil, then reduce heat to low and simmer for 10 minutes.
3. Preheat oven to 350 degrees F (175 degrees C).
4. Fill tortillas with chicken mixture and fold together, laying snugly in a lightly greased 9x13 inch baking dish. Pour simmered sauce over the top, then sprinkle with shredded cheese and chopped olives.
5. Bake at 350 degrees F (175 degrees C) for 30 minutes, or until cheese is melted and bubbly.
This is how I do them, super easy.
Cook 3-4 chicken breasts, chop up pretty small.
Mix together 2 cans cr of chicken soup with 2 sm cans chopped green chili and juice and about 1 cup sour cream.
Reserve about 1.5 cups of this sauce for top.
Take flour tortilla, add some chicken, some sauce and some cheese, roll and put in baking dish. Repeat until dish is full. Thin sauce a little with milk and pour over enchiladas. Sprinkle with cheese and bake at 375 until melted and bubbly.
You can add whatever you like to this, onions, green peppers, olives. Make it your own. Always yummy!
all the recipes on here are great but what you need is to add cream cheese to each enchilada before you roll them up. it makes a big difference. and is so good.
This is our family recipe and is awesome! Very simple too!
Chicken Enchiladas
4T. Butter
1 Onion, chopped
3 Cans of chicken breast, drained
1/2 to 1 whole can of diced chili's
1 (8 oz) block of cream cheese
Salt
Corn Tortillas
2/3 to 1 cup of whipping cream
1 C. Montery Jack cheese
Melt butter and saute onions.
Mix in chicken, chilis, cream cheese, and season with salt.
Heat a little oil up in a small skillet and dip tortillas in to soften
them, you could also probably use the microwave.
Spoom about 1/4 cup of filling in each tortilla and roll up. Lay in a 9 x 13 in. pan, that has been sprayed with nonstick spray.
Pour the cream all over the tortillas and sprinkle with cheese.
Bake at 375 degrees for 20 minutes.
(These also freeze really well. Just don't pour cream over untill you take them out of freezer.)
These enchiladas are really great!!! I am certain you would enjoy them as most everyone loves this recipe!
1 cup onions, diced
1/2 cup green peppers, diced
2 tablespoons butter or margarine
2 cups cooked chicken or cooked turkey
1 (4 ounce) can green chili peppers, chopped
3 tablespoons butter or margarine
1/4-1/2 cup flour (I use 1/2 cup)
1 teaspoon ground coriander
3/4 teaspoon salt
2 1/2 cups chicken broth
1 cup sour cream
1 1/2 cups monterey jack cheese
12 (8 inch) flour tortillas
1. In a large saucepan cook onion and green pepper in the 2 tablespoons of butter until tender.
2. Combine onion mixture in a bowl with chopped chicken and green chili peppers.
3. Set aside.
4. For sauce, in the same pan melt 3 tablespoons butter.
5. Stir in flour, coriander and salt.
6. Stir in chicken broth all at once.
7. Cook and stir till thickened and bubbly.
8. Remove from heat.
9. Stir in sour cream and 1/2 cup of the cheese.
10. Stir 1/2 cup of the sauce into the chicken mixture.
11. Fill each tortilla with about 1/4 cup of the chicken mixture.
12. Roll up and arrange in a 13x19x2 baking dish.
13. Pour remaining sauce over and sprinkle with remaining cheese.
14. Bake, uncovered in a 350 oven about 25 minutes or until bubbly.
15. Can be made ahead of time and frozen. Place a large sheet of heavy duty foil in your baking dish with enough foil over the end to fold up and over the frozen casserole. Make the casserole up until you are ready to bake it. Freeze it solid. Remove frozen casserole from your dish and encase in the excess foil for storage. This frees up the dish for other meals. When you wish to heat it, remove foil from the still frozen casserole, and place back into the dish that you froze it in initially to thaw; bake as directed.
Hope you enjoy!!!
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