Top with: Salsa, sour cream, guacamole, tomatoes, and/or jalapenos
Directions:
Preheat oven to 350F.
In a large bowl, mix together the cream of chicken soup, sour cream, 1/3 cup enchilada sauce, salt, and pepper. Add chicken and diced green chilis. Mix until everything is combined.
Pour 1/4 cup enchilada sauce into the bottom of an 8-inch x 8-inch baking pan and spread it out until the bottom is covered. Use 3 tortillas to cover the bottom of the pan. I cut or tear them in half to fill gaps.
Spread 1/3 of the chicken mixture over the tortillas. Cover chicken mixture with 1/3 cup enchilada sauce. Use 3 more tortillas to cover the first layer.
Add another 1/3 of the chicken mixture and spread out over the tortillas. Add 1/3 cup of enchilada sauce and 1 cup shredded cheese over the chicken mixture. Using 3 more tortillas, cover the second layer.
Add remaining chicken mixture and spread over tortillas. Add another 1/3 cup enchilada sauce over chicken mixture. Cover the third layer with remaining tortillas.
Using remaining sauce, pour over the entire top of the casserole. Try to cover as much of the tortillas as possible to keep them from drying out while the casserole bakes. Spread the remaining cup of cheese over the top of the sauce.
Bake for 25 to 30 minutes, until cheese is melted and casserole nice and bubbly.
Remove from oven and let rest for 5 to 10 minutes before serving for easy to serve portions.
2 lbs. flank or sirloin steak, cut into 1/4 inch strips
Salt and pepper
Oil
4 garlic cloves, minced
1 c. soy sauce
1 c. water
2/3 c. brown sugar
2 TBSP ginger, minced
4 TBSP water
4 TBSP cornstarch
Green onions, sliced
Directions:
Season beef with salt and pepper.
Heat oil in a skillet, and when oil begins to sizzle, brown meat in batches until all meat is browned – do not crowd. Transfer meat to a plate when browned.
In the Instant Pot, select saute and when it reaches HOT, add some oil; then add the garlic and sauté 1 minute. Add soy sauce, water, brown sugar, and ginger. Stir to combine.
Add browned beef and any accumulated juices. Select High Pressure. Set timer for 12 minutes.
When beep sounds turn pressure cooker off and use a quick pressure release. When valve drops carefully remove the lid.
Combine the cornstarch and water, whisking until smooth. Add cornstarch mixture to the sauce in the pot stirring constantly. Select Simmer and bring to a boil, stirring constantly until sauce thickens. Stir in green onions.
In a medium bowl, toss together the chicken, cornstarch, and a pinch of black pepper.
To make the sauce: Combine the honey, soy sauce, fish sauce, chili paste, and ketchup in a bowl.
In a skillet, heat oil over medium heat. When the oil shimmers, add the chicken and brown all over, until it becomes crispy, about 5 minutes. Add the garlic, ginger, and peppers, cook another 2-3 minutes, until the garlic is fragrant.
Pour in the sauce and bring to a boil over medium-high heat. Cook until the sauce coats the chicken, about 5 minutes.
Remove from the heat and stir in the basil.
Serve the chicken and sauce over bowls of rice. Top with cashews and additional basil.
4 chicken breasts cooked & shredded or all the breast meat of one large rotisserie chicken
1/4 cup green onions, chopped
1/2 pack sliced almonds toasted
1 bag lettuce of choice
1 small bag snap peas
1 small can mandarin oranges drained
Crunchy wonton strips
Dressing
2/3 c. red wine vinegar
2/3 c. vegetable oil *or sesame oil is great here too
2/3 c. soy sauce
6 TBSP sugar
2 TBSP ginger paste
1 tsp. salt and pepper
Directions:
Shred the chicken breast meat from a rotisserie chicken.
Mix up the dressing – half will be used to marinade the chicken and pasta and remaining as a salad dressing.
Cook the pasta until al dente, remove the pasta from the water.
In a large bowl while the pasta and chicken are still warm, add the dressing and toss. Cover the bowl with plastic wrap and chill in the refrigerator until chilled.
Marinate chicken & pasta in the fridge overnight, or for a few hours until chilled.
Toast the sliced almonds in a dry pan, remove from pan.
In a large bowl add the marinaded pasta and chicken, green onions, almonds, snap peas, mandarin oranges. Toss with salad dressing.
In a separate bowl add the salad greens and toss with dressing.
On individual plates, add the salad greens and top with the pasta salad. Top with Crunchy wonton strips.
In a large heavy bottomed pot (like a dutch oven), melt butter over medium-high heat.
Add onion, carrots and celery. Cook for 5 minutes, until vegetables being to wilt. Add garlic and cook for 1 minute more.
Add flour and stir to combine. Cook for 1 minute.
Add evaporated milk and chicken stock and quickly stir to combine.
Bring to a boil and add chicken, thyme, black pepper and salt. Let soup simmer, uncovered, while you make dumplings.
In a large bowl, whisk together flour, baking powder, pepper, salt and thyme. Make a well in the center of the flour mixture and pour the milk and butter into the center of it.
Using a wooden spoon (or rubber spatula), stir together until dough ball forms. If your dough seems too dry, you can add an extra tablespoon of milk.
Using a large** sized cookie scoop, scoop dough and drop directly into the simmering soup. Place them around the pot, not all in the same place.
Once all dumplings have been added, gently press them down so the soup runs over just the tops of them.
Place the lid on your pot and lower the heat a little to a low simmer (you don’t want the bottom of the soup to burn but also want the soup to still be simmering to cook the dumplings).
Cook for 15 minutes, gently stir the soup/dumplings and then cut one dumpling in half to make sure they are cooked through.
If the dumplings are cooked through, serve hot! If not, cook an additional 2-3 minutes and check again.
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