1. Turn the skillet on low/med heat. Between a 2 and 4. Allow it to heat up while you chop your chicken up.
2. Once completely heated add your chopped chicken and makes sure it’s laid out evenly on the skillet. Allow the chicken to cook undisturbed for 2 minutes. (Set your timer, I’m serious.)
3. Once the timer goes off, grab your spatula and move around the chicken gently for 4 mins (once again, set your timer) .
4. Once the timer goes off immediately move your chicken to a plate to rest and then check it. Perfection!
It’s all in the sauce. This enchilada sauce is so delish. There’s a bonus to this recipe as well. It can also make a great cheese dip for tortilla chips.
Typically I’ll use left over chicken or rotisserie chicken and mix in corn to use as the enchilada filling. If I don’t have chicken I’ll use white beans mixed with corn or spinach as the filling.
Once the sauce is complete, take about a cup of the sauce and mix it with your chicken filling or bean filling until all combined.
Roll your enchiladas in corn tortillas and pour the entire sauce over the enchiladas. Top with jack cheese and fresh chopped cilantro.
Enjoy!
Pan suggestion: a glass 9×13
Servings for: 10-12 enchiladas
What You Need:
4 tablespoons of unsalted butter
1/4 chopped sweet onion
1 tablespoon of jarred minced garlic
8 oz block of monterey jack cheese shredded
1/2 cup of parmesan cheese
8 oz of cream cheese
3/4 cup whole milk
1 cup of heavy cream
(2) 4oz cans of green chilies
Salt and pepper for taste
2 tablespoons of fresh chopped cilantro
Steps:
1. Begin with a medium sauce pan on a low heat (between a 2 and 4) and melt the butter. Add in your onion and garlic and sauté until onions are soft.
2. Add your heavy cream, milk, and cream cheese. Mix until cream cheese is completely melted.
3. Next add the parmesan cheese and add 3/4 cup of the jack shredded cheese. Once melted in, add both cans of green chiles.
4. Season with a couple of dashes of salt and pepper. Add the paprika and 1 tablespoon of chopped cilantro. Mix continuously on low for 5 to 7 mins.
5. Reserve a cup of the sauce and mix with your enchilada filling.
6. Once your enchiladas are rolled up and placed in your 9×13 pan, pour the remaining sauce over the enchiladas. Top the enchiladas with the remaining Monterey Jack cheese and chopped cilantro.
1 teaspoon of fresh parsley finely chopped and a little extra chopped for garnish
Steps:
1. Melt the butter in a small sauce pan on medium heat, once butter is melted add heavy cream. Allow to simmer while mixing for 2 minutes seasoning with salt and pepper.
2. Add Parmesan cheese and parsley. Add a few dashes of milk or pasta water to thin sauce out a little. Allow to cook and very low heat until ready to serve.
This recipe only requires a few ingredients and it’s delicious. I’ve only ever used this dry rub on chicken thighs, hence the title.
I prepare the dry rub, then rub it all over the chicken really good. Afterwards I allow the chicken to sit in the fridge for a couple of hours.
Then, we grill it. This dry rub with the smokey flavor from the grill really provides a great flavor.
What You Need:
1 tablespoon of chili powder
1 teaspoon of pepper
1 teaspoon of paprika
1 teaspoon of garlic powder
1 teaspoon of onion powder
2 teaspoons of salt
(Dry Rub Recipe good for 1.5 to 2 lbs of chicken)
Steps:
Mix all seasoning together in a bowl and then rub all over the chicken thighs. Be sure to open the thighs and really make sure it’s rubbed all inside as well.
Suggested Ways To Serve:
We enjoy making chicken tacos or nachos with this recipe. You can also enjoy with rice or potatoes on the side.
2 generous handfuls of grape tomatoes cut into halves
A bouquet of fresh spinach chopped lightly (the Spinach will shrink)
About 8oz (half of a 16oz packet) of thin Spaghetti (I used ‘American Beauty’)
Salt, pepper, and rosemary for taste
1/4 cup of Parmesan cheese (give or take)
Note: use my measurements as a guide. If you want less, do less. If you want more, do more. Cooking is about experimenting and getting creative!
Steps:
1. Fill a pot with water and turn on to a high-medium heat. In the meantime add 2 tablespoons (two times around the pan) of olive oil with minced garlic and grape tomatoes in a skillet. Season with salt and pepper. Sauté until tomatoes are soft and garlic becomes caramelized on a medium high setting. Add tomatoes and garlic to 2 1/2 qt dish. Keep stove on.
2. When water begins to boil, add a few good shakes salt into the water (at least 1 tablespoon. It is possible to over salt pasta water) break pasta noodles in half and add to simmering pot.
3. Add spinach to skillet with leftover garlic, season with salt and pepper, and sauté until just a little wilted. Will begin to shrink fast, watch closely. Add spinach into dish with tomatoes.
4. While pasta is still cooking, shred the rotisserie chicken and add to dish with tomatoes, garlic, and spinach.
5. Once pasta is complete (no white in the middle of the noodle) drain, and add noodles to dish.
6. Add remaining olive oil, add Parmesan cheese and mix well. Top with Rosemary.
Suggested Sides: Caesar salad and toasted French bread with olive oil and garlic.
Makes: 4-6 servings Time: 25 mins in oven (oven time can vary)
What You Need:
1 lb to 1 1/2 lbs of thin chicken breasts cut into 1/4 inch strips
1 lb of baby bell peppers cut in half and seeded
1 large yellow onion sliced
2 Tablespoons of Olive Oil
1 Tablespoon of Chili Powder
2 teaspoons of salt
1 teaspoon of pepper
1 teaspoon of paprika
1 teaspoon of garlic powder
1 large lime
8 to 10 warmed tortillas
Steps:
1. In a small bowl mix together the chili powder, salt, pepper, paprika, and garlic powder.
2. Line a sheet pan with foil. Arrange baby bell peppers on the sheet pan. Drizzle a tablespoon of olive oil onto the peppers and apply half of the seasoning from the bowl to the peppers.
3. Place the sheet of peppers under the broiler for about 15 to 20 mins until peppers begin to blacken a little and char. (If your broiler has a setting for low or high, set it to high)
4. In a medium bowl combine the chicken strips, tablespoon of olive oil, and the rest of the seasoning.
5. Pull out sheet pan and place chicken strips onto the peppers. Broil for an additional 5 minutes or until chicken is cooked through.
6. Squeeze lime over entire sheet of peppers and chicken.
Serve with warmed tortillas, sour cream, cheese, guacamole, or salsa! So easy and delish!
Enjoy!
Note: This is all made with the broiler setting on your oven. You are NOT baking these. Broilers can be tricky, it’s okay to keep opening your oven to check with the peppers. With the chicken though, 5 mins is the magic number! Don’t open the oven!
Before olive oil and seasoning is added. Add seasoning to chicken strips in a medium bowl It’s amazing what the BROILER can do! YUM! Again, don’t forget the lime!
The Wild Gems 