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Edited on Thu Dec-18-03 06:29 PM by CivilRightsNow
But you made me have a craving for artichoke dip, Ill have to dig my recipe up.
Usually I bring chicken enchiladas with verde and ranchero or red pepper sauce during the holidays because the red and green is festive.
Recipe-
8 chicken breasts or equivalent
10 tomitillos
2 green peppers
1 large onion
5 cloves of garlic
1/4 cup chopped cilantro + 2 tblsp
25 or 50 pack of corn tortillas ( I usually end up with around 25 sometimes 30)
1 tblsp red pepper flakes
1 cup vegetable oil (varies)
1 tsp cumin
2 tsp salt
3 poblano peppers
If you are feeling lazy- 2 pkgs of mccormick (you have to use mccormick) enchilada seasoning and corresponding amount of tomato sauce called for on the package
If not - 4 red peppers
1. In large stock pot add enough water to cover: chicken breasts, green peppers (sliced and seeded), onions( sliced and halved), 3 gloves garlic (thwap em with your knife blade before adding), red pepper, cumin and tomatillos.
2. Boil gently until meat is easily seperated from bone.
3. Drain with collander and remove whole garlic cloves. Reserve tomatillos as well as stock.
4. Add 2 tbsp of finely chopped cilantro (you can omit this, I love cilantro).
5. Bring oil to a medium heat with a depth of 1/2 to 1 inch in a frying pan and use tongs to place tortilla in briefly.. just until pliable (3-5 seconds). The oil should gently bubble around the tortilla. Drain on paper towels. (I like to use a paper grocery bag). Let cool.
Tomatillo (verde sauce)
1. Place poblano peppers under the broiler about 6 inches from the heat until the peppers are blistered (you can also do the red peppers if you want to use a red pepper sauce instead of ranchera to accompany the verde). I find it usually takes 5-7 minutes per side. You can also do this while the chicken mixture is cooking.
2. Remove from broiler and place in a ziplock freezer bag. Let cool. Skins will be easily removable-- also remove seeds. (Reserve red peppers for puree)
3. Place poblano peppers in blender or food processor with: 1 clove garlic (if you like garlic, add more.. Im a garlic lover and I add 2, but for potlucks Im usually nice to those who dont like stinky breath :)), tomatillos, 1 cup of reserved chicken stock, remaining cilantro, 1 tsp salt, 1 small onion (I like to use red but white makes a prettier sauce). Make sure to scrape down the sides a couple of times.
4. Put in a saucepan and gently boil (medium heat) for 5 minutes, add 1/2 cup of additional stock and cook for another 10 minutes.
Red Pepper Sauce
1. Remove skins and seeds from red peppers, place in blender with 1 clove garlic, 1 tsp salt and 1/8-1/4 cup of chicken stock (depending upon how thick you like your sauce)... puree until smooth and scrape down the sides often.
You can also use the mccormick seasoning packages if you prefer ranchera sauce, or just dont feel like making the red pepper sauce- I add the extra clove of garlic to it (minced) and sub chicken stock for the water it calls for.
Now... assemble your enchiladas:
1. In one half of the pan put a thin layer of green sauce.. in the other half, put red sauce. Place chicken/onion/green pepper mixture in the middle of tortilla- about 1 inch wide (adjust to your preference), roll and place in pan on appropriate side.
2. After your pan is full, pour red sauce over the appropriate half and green sauce over the other.. then top liberally with the 2 cups of shredded Monterrey Jack (Use more if you dare :))
3. Bake uncovered at 425 for about 20-25 minutes, until the cheese is melted and a little bubbly, but make sure not to dry everything out.
However, when Im not feeling that ambitious, I just make chicken, broccoli rice casserole. These are approximate, Ive been making it so long it's just a site thing.. but its really hard to screw it up :)
6 chicken breasts
2 1/2 cups broccoli
1 1/2 cups white rice
1 small log of velveeta (cube into 1/2-1 inch peices)
1 can cream of mushroom soup
1/4 c. milk
2 tsp salt
3 tsp pepper
1. Cook chicken in enough water to cover with 2 tsp salt and 1 tsp of the pepper. Drain and seperate from bone, shredding as you go to bite sized pieces.
2. Make rice by bringing 3 cups water to a boil, add rice and stir once. Reduce heat to lowest setting and cover. Dont stir again. Should take 25-30 minutes. ( you can use instant rice too, follow package instructions. You want to end up with about 4 cups of rice-- you can adjust to taste but for potlucks, rice is a filler)
3. Mix together cream of mushroom soup, milk, rice, chicken, broccoli, 2 tsp pepper and 1/2 of the cubed velveeta in 9 x 13 dish or suitable casserole dish, leave 1/2 inch clearance for bubbling and place a piece of foil underneath so you dont ruin your clean oven :)
4. Distribute the remaining velveeta cubes over the top of casserole.
5. Bake in a 350 degree oven for 30-35 minutes till bubbly.
:)
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