How to make THE BEST Baked Green Chili Chicken and Cheese Enchiladas Recipe
Hello & welcome to the Views Kitchen! Today we’ll be showing you how to make The best and most flavorful Green Chili Chicken and cheese enchiladas. The list of ingredients can be found below, thank you for subscribing and liking our content. As always #viewsclub we love and adore you ???? Stephanie and, Cloud
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-Please make this starter recipe comfortable for your home. Lots of love, Stephanie
Ingredients for green chile enchiladas
Chicken (I used 2 Chicken Breast)
Corn Tortillas
6-8 Poblano Chiles
7-9 Tomatillos
1 Bunch Cilantro (Optional- blend it with the chile and tomatillos )
2 1/2 Cups of Cheese ( I used Oaxaca)
*Mozzarella, Munster, or queso fresco
2 cups Chicken broth ( keep extra if the sauce is too thick)
2 Tablespoons Knorr Chicken Bouillon
1 Cup Heavy Cream (you can use: Milk or Half and Half)
1 Teaspoon butter
1/2 a medium onion (Optional for the filling)
Nutmeg (Optional)
Salt to taste
Garlic (Optional- blend it with the chile and tomatillos)
#greenchilienchildas #viewsontheroad #viewskitchen #enchiladas
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???? I'm Stephanie and behind the camera, you have my sister Cloud. I started cooking at 4 years of age. What?! Yes (LOL) I pulled up a chair and my first choice was to fry an egg. I was hungry and that’s all I have to say about that experience. I would like to say I’m completely self-taught in the kitchen, but I have the lovely women in my family to thank. They taught me to honor my ancestors and to make my Mexican Cuisine comfortable for my home. I thank our creator for my curiosity and my never-ending search for the next gastronomic satiation. Cooking is a huge part of my daily life as I prepare breakfast, lunch, dinner, and snacks for my two American Korean/Mexican boys. I know who does that these days? Me, I homeschool my two boys and I’m grateful for every moment spent. ❤️ If you love our spectacular homemade recipes, Please take the time to Subscribe and support our channel. Don't forget to click the bell for notifications. We upload new recipes Monday - Thursday. After all, we wouldn't be here without you ???? Thank you ????
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Do not eat any bread! Try this easy and quick sweet potato recipe!
TITLE:
Do not eat any bread! Try this easy and quick sweet potato recipe!
INGREDIENTS:
1 sweet potato in slices.
2 eggs
3 tablespoons of honey
2 tablespoons of grated coconut
Andrew Zimmern Cooks: Mayo-Based Dips & Sauces
Now that I've taught you how to make homemade mayonnaise, here are a few ways to jazz it up for dips, marinades and sandwich spreads. Really, the possibilities are endless, so season to your liking with whatever herbs, citrus and spices you have on hand. Want a little heat? Add a minced jalapeño. Need a sauce for french fries? Roast a head of garlic. Craving a tangy dip? Stir in a scoop of plain yogurt. Looking for a party appetizer? Try my warm artichoke and crab dip. Making a cold seafood platter? Whip up a batch of my herbed aioli. You get the idea.
Recipe:
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Spicy Chicken Pasta
More recipes like this in my debut cookbook 'Comfy' and you can pre-order HERE: ☺️
This Spicy Chicken Pasta is the perfect level of spice, whilst absolutely bursting with flavour. It's easy, creamy, hearty and delicious!! Chris x
FULL RECIPE POST:
Spicy Chicken Pasta | Serves 2
????INGREDIENTS????
Chicken:
1x 9oz/250g Chicken Breast, at room temp
2 tsp Olive Oil
1/2 tsp Smoked Paprika
1/2 tsp Cayenne Pepper
1/4 tsp Salt
1/4 tsp Black Pepper
Pasta:
7oz / 200g Linguine (or other long cut pasta)
2/3 cup / 160ml Heavy/Double Cream
1/3 cup / 80ml Chicken Stock
1/4 cup / 60ml Dry White Wine
1oz / 30g Parmesan, finely grated
6 (2oz/60g) Sun Dried Tomatoes, finely diced
2 tbsp Tomato Puree (tomato paste in US)
1 tbsp Butter
1 tbsp Fresh Parsley, finely diced
1 small Onion, finely diced
1 tsp Garlic, minced
1/2 tsp Chilli Flakes
Salt & Pepper, to taste
????METHOD????
In a small bowl, combine 2 tsp olive oil, 1/2 tsp smoked paprika and cayenne pepper, and 1/4 tsp salt and black pepper.
Butterfly your chicken breast right the way through to make 2 even sized breasts. Coat in spicy marinade.
Place in a skillet over medium-high heat and fry for 3mins each side, or until nicely charred and just cooked through the centre (depending on thickness may take more or less time). Place to one side and when ready, slice into thin strips, ensuring you slice against the natural grain of the chicken and at a slight angle.
Turn heat down to medium and melt in 1 tbsp butter, scraping off the flavour from the chicken with a wooden spoon. Add your onion and fry until it begins to soften and pick up colour. Add 1 tsp garlic, fry for 1-2mins longer, then add 1/2 tsp chilli flakes. Fry for 1 min longer, then add sun dried tomatoes. Fry for another minute just to soften them, then pour in 1/4cup/60ml dry white wine. Allow the wine to completely reduce (important to burn off the alcohol, should take 5 or so mins).
Meanwhile, add 7oz/200g pasta to salted boiling water and cook until al dente. Retain a cup of starchy pasta water towards the end of cooking.
Add 2 tbsp tomato puree to the pan. Fry this for 2mins (important to sweeten the taste) then deglaze the pan with 1/3cup/80ml chicken stock. Pour in 2/3cup/160ml heavy/double cream and season to taste with salt & pepper.
Use pasta tongs to add pasta in and toss to combine. Add 1oz/30g freshly grated parmesan, 1 tbsp fresh parsley and your chicken strips. Toss again to coat, using your starchy pasta water to thin out if needed.
As always, for full nutrition, guidance and recipe notes head to the full blog post:
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FIESTA CHICKEN & CHEESE PINWHEELS
FIESTA CHICKEN & CHEESE PINWHEELS
1 package large FLOUR TORTILLAS (6 COUNT)
1 12.5 ounce can chopped WHITE CHICKEN, drained
1 (4 ounce) can GREEN CHILIES, drained
1 (4 ounce) jar RED PIMENTOS, drained, optional
1 pkg TACO SEASONING
8 ounce package CREAM CHEESE, softened
8 ounce container SOUR CREAM
1 cup shredded MEXI-CHEESE (cheddar & Monterey jack)
In a bowl stir together the chicken, chilies, pimentos, taco seasoning, cream cheese, sour cream and mexi-cheese. Spread equal amounts onto the tortillas. Roll each tortilla like a jelly roll. Cover with plastic wrap and refrigerate to cool and set for at least an hour. Slice with a serrated knife into 1-1/2 to 2 inch pinwheels. Use toothpicks to serve with Picante Sauce or your favorite salsa.
Low FODMAP Fiesta Bowls | IBS-Friendly Recipes
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Looking for an easy and flavor-packed meal ready in under 30 minutes? Try these Low FODMAP Fiesta Turkey & Rice Bowls! Lean ground turkey is cooked with red bell pepper and a low FODMAP amount of pinto beans for an added boost of fiber. The Tex Mex-inspired turkey mix is flavored with Fody’s taco seasoning and taco sauce and then served in a bowl with lime-flavored rice, lettuce, low lactose Cheddar cheese, cherry tomatoes, and Fody’s salsa. Make the bowls your very own by substituting in other low FODMAP toppings like sliced olives, sliced green onion tops, or lactose-free sour cream.
These bowls are gluten-free, onion and garlic free, low FODMAP and gut-friendly- perfect for those with IBS!
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