The Whole Enchilada! Salsa Verde Sour Cream Chicken Enchiladas! Bulk Cooking Recipe!

Let's make meal number 4 from our roasted chicken!  Today we are making a delicious pan of Salsa Verde, sour cream, chicken enchiladas today!  These are super easy to make, quick to get on the table and this pan will feed between four and six people, depending on how many they choose to eat.  I planned for two enchiladas per person, however if you have younger kids they may eat less.  I only enjoyed one and was full and satisfied.  These are rich and delicious.  So, this may stretch further than four people.

I have used flour tortillas, shredded chicken, sour cream, cream of chicken soup, cheddar and pepper jack cheese to make this very satisfying and filling meal.  Paired with an avocado salad, green salad or jicama and orange salad this will be a completely delicious and well rounded meal.  You could even add fresh spinach to the filling to include more greens.    As economical, budget stretcher meals go, this one is one of my favorites!

The secret to this dish is definitely in the sauce!  You can choose to start with a homemade cream of chicken, but this is a quick recipe so I make no apologies for using the canned soup.  The sauce is simple.  Sour cream, cream of chicken soup and a healthy dose of your favorite jarred salsa verde sauce.  I sometimes like to also add a small can of chopped green chilies to add more of that flavor.  

The filling is simple.  shredded chicken, shredded cheddar cheese and a bit of the sauce.  All mixed together to make a thick but workable filling for the tortillas.  I divided the filling evenly between eight "fajita sized" flour tortillas.  I prefer the Cesareo style tortillas because they are a bit thicker and roll much easier.  Spreading the filling across the middle portion of the tortilla then rolling tightly into a compact cigar.  I fit all of these into a foil pan and they were perfectly snug.  You can feel free to use your favorite baking dish to make this as well.  Just be sure the enchiladas have enough space to spread out on each end.  You don't want them folded up on themselves.  

When all the enchiladas were filled and snugly set in their cooking pan, I poured the creamy sauce over them and spread it evenly.  As this bakes the sauce will cook down into all the crevices and become even more delicious.  I then topped this with a generous handful of pepper jack cheese.  You can add more or less to your preference and if you like a different type of cheese then go for it!  I think just about anything would be great with the exception of Mozzarella which has no business around Mexican style cooking.

This bakes up in just around a half hour, uncovered and is bubbly, cheesy, creamy and amazing.  Everyone is going to love this one.  Even people who think they don't like enchiladas will love this.  The creamy sauce is the key!   This casserole is best made and eaten fresh.  Leftovers are alright, however not exceptional due to over sogginess of the tortilla after it sits post cooking.   If you should have leftovers, they should be stored in an airtight container in the refrigerator and eaten within 3 days.  

I don't recommend this recipe for freezer banking due to the sour cream.  Once frozen and thawed this will "break" making the sauce separate and look unappetizing and not become creamy upon baking.  So this should not be frozen before or after cooking.  

I hope that you give this salsa verde sour cream chicken enchilada recipe a try and I hope you love it!  I hope that you give bulk cooking a try some time soon!

Happy Eating!

You can get a printable version of this recipe on my website by clicking here:  http://bit.ly/2j1ZWyK

You can see how I made this in my YouTube video:

Noreen's Kitchen

Salsa Verde Sour Cream

Chicken Enchiladas

Ingredients

2 cups cooked chicken, shredded 2 cans, cream of chicken soup’ 2 cup sour cream 1 cup green chili salsa

1, 4 ounce can, chopped green chilies 8, medium sized flour tortillas 1 cup sharp cheddar cheese, shredded 1 cup pepper jack cheese, shredded

Step by Step Instructions

Preheat oven to 350 degrees.

In a large bowl, combine cream of chicken soup, sour cream, green chili salsa and additional chopped green chilies.  Whisk together until well combined.  Set aside.

In a separate bowl, combine chicken and sharp cheddar cheese along with 1 cup of the prepared sauce mixture.  Blend together well, to make a somewhat thick paste like consistency.

To prepare the enchiladas, place a tortilla down on the work surface in front of you.  Spread approximately 2 tablespoons of the chicken mixture, across the tortilla, in a line, just off center, toward you.  Roll up the tortilla tightly.  Place into a baking dish that comfortably fits the width of the enchilada.  Continue filling and rolling until the chicken mixture and the tortillas are used.

Pour the sauce over the prepared enchiladas in the pan.  Spread evenly.  Don’t worry too much about getting the sauce down in all the nooks and crannies.  That will happen as it bakes.

Top with the shredded pepper jack cheese.

Bake for 30 to 45 minutes until the pan is bubbly and the cheese is melted and lightly browned on the top.

Remove from oven and allow to rest for five to ten minutes before serving.  This will help the enchiladas to set up a bit before you attempt to lift them out of the pan in one piece. 

Leftovers should be stored in an airtight container in the refrigerator and eaten within three days.

This recipe is not recommended for freezing either before or after baking due to the inclusion of sour cream which may separate and break after thawing.

Fresh and Fabulous! Fire Roasted Green Chili and Onion Salsa Verde Recipe!!

Let's put some of those fresh, fire roasted green chlies to work for our dinner shall we?  This recipe for fire roasted green chili and onion salsa verde is delicious and super simple!  This goes together in no time and if you already took the time to roast your chilies, then this is doubly easy!

I used about six of the fire roasted chilies for this batch of salsa verde.  I put the chilies along with 1 sweet onion that I sliced and charred on the grill in the blender.  I added 2 or 3 cloves of garlic, a good handful or about 1/2 cup packed of fresh cilantro and a 2 tablespoons to 1/4 cup of lime juice and a teaspoon of salt.  You don't want to leave the salt out here or it will be very bland.

Blend that smooth.  Taste for seasoning.  You can add whatever you like here.  Cumin, lime powder and zest would be great or some oregano and even a pinch of chipotle or cayanne pepper would be nice depending on your heat tolerance.  

I took two additional peppers and one thick slice of charred onion and chopped them roughly.  I added them to the blended salsa and stirred well.  This will give some body and toothsomeness to the salsa and it will also give you a good hearty bite when you dip your chip in there.

You can use this to serve with chips, spoon over a burger or make some wicked chicken salsa verde or even green chili stew.  This is a great base as a cooking sauce for a slow cooker meal or even a quick green chili enchilada at the end of a long day.  I even like this spooned over scrambled eggs.  Divine!

You can also do this with canned, whole green chilies if you can find them, but that will not give you the delicious smoky flavor that you get from the fire roasting.  

So there is something amazing you can do with those roasted chilies we made.  I plan on spooning this over my green chili burger very soon.  I also plan on using this on some eggs for breakfast!  No matter what you use it for, you are not going to want to be without it once you give it a try!

So, as always, I hope you try this and I hope you love it!

Happy Eating!

Noreen's Kitchen

Fire Roasted Green Chili & Onion

Salsa Verde

Ingredients

6 anaheim chilies, fire roasted and peeled 1 large sweet onion, sliced and charred 1/4 cup lime juice

3 cloves garlic, minced 1/2 cup packed, fresh cilantro 1 teaspoon salt

Step by Step Instructions

Place 4 chilies and all but one slice of onion along with cilantro, garlic, lime juice and salt into the cup of a high powered blender or food processor. 

Process until pureed consistency.

Pour into a bowl and set aside.

Chop remaining green chili and slice of onion roughly.

Add chopped chilies and onion to the bowl of puree and stir well.

Taste for seasoning.

You can spice this up any way you like.  Add cumin, oregano, cayenne or even some chipotle powder for a kick.

Enjoy as a cooking sauce or served as a dip or spooned over a burger or in a taco or even over scrambled eggs.

Enjoy!

You can get a printable copy of this recipe here:  http://bit.ly/29rbV4p

You can see how I made this in my YouTube video:

How To Fire Roast Green Chilies At Home! A Serious Summer Treat!

Summer is on and we are heading right into the thick of it!  Independence day is almost here and we have all things picnic and BBQ on our mind.  So on that note we are embarking on a theme for July of perfect picnic and bbq foods.  Today we begin with some amazing and easy fire roasted green chilies!  

Green chili season is just about here for those of us who grew up in the southwest and remember the middle of summer being the time when Hatch green chilies would be abundant and being fresh roasted at the farmer's market, at the swap meet and just about anywhere else you can think of!  

I lived in Northern Arizona for a long, long time and July was always when the fire roasters would show up at the Flagstaff Farmer's Market.  Giant mesh drums set over open flames.  The drums were filled with Hatch green chilies fresh out of New Mexico fields.  The smell is intoxicating and the sheer volume has you pick up on that delicious fragrance from a mile away, quite literally.  

The deep green peppers would go into that drum by the barrel full and the roasting man would turn that drum until those peppers were soft, black and blistered,  That is the time when you would request the amount you would like.  He would put them in a paper sack and away you would go.  Ready to create something wonderful.

The drive home would be difficult because the smell of those chilies is amazing and you want to just dig right in!  You can't get home fast enough to slap one on a freshly grilled burger with melted pepper jack cheese on top!  

Enough reminiscing though!  You don't have to live in New Mexico or Arizona to enjoy fire roasted green chilies at home!  Keep in mind that Hatch green chilies will be available soon in the stores and I can even get them in my area so if you find them buy a case and make your own salsa because it will be amazing!  But you can do this with Anaheim chilies with no problem.  

Get your grill good and hot.  No matter if it is charcoal or gas.  Just get it nice and hot.  Then pop those peppers right on that grill.  When you hear them start popping and crackling you will know that the magic is beginning to happen!  You want to keep turning and turning and turning until the skin is black and blistered all around the pepper and they become soft and no longer have a stiffness to them.

When you have removed the peppers from the grill you want to put them into a large bowl.  Then back into the kitchen!  Fill the bowl up with cold water and begin to gently rub the charred skin off the peppers.  It should come off quite easily.  The gently pull the stem off and run your finger down the side to split the pepper open.  Dunk it back in the water and wash the seeds away the best you can.  Then into an awaiting plate or bowl.  

You can use these peppers to make pork green chili, chicken salsa verde, green chili sauce, chunky roasted green chili and onion salsa, or green chili burgers.  You will want to use these in about a week and if you can't just pop them in the freezer until you are ready to use them.

It is not recommended to can these on their own, however you could use them in a recipe calling for green chilies if you are canning up some salsa or other dish.  You will want to research that on your own.  

I hope you see how easy it is to fire roast your own green chilies at home.  I hope you give this a try and I hope you love it because there really is nothing better than a fresh fire roasted chili on your burger!  

Happy Eating!!

You can see how I did this in my YouTube Video:

A Twist On A Classic! Mango Pineapple Salsa!

Here is a delicious and fresh twist on salsa that you may not have considered!  Salsa directly translates to simply "sauce" in Spanish do just about anything qualifies.  However we have come to know and love salsa as a dip that is typically full of tomatoes, jalapenos and other peppers along with onions, lime juice and spices.  Today I want to share with you a different kind of salsa that I know you are going to love and that is perfect to take to summer gatherings.  Just as perfect on a chip as it is draped over a beautifully grilled piece of chicken, fish or pork, you are going to want to give this delicious mango and pineapple salsa a try!

I have always been a fan of fruit with grilled meats or even used in a glaze for chicken, pork or fish.  This is like a fresh chutney that will compliment a grilled chicken breast fabulously.  The sweet mango along with the sweet and tangy pineapple complimented by lime juice and the mild heat from both the red onion and jalapeno, this is a real winner.  

One of the secrets to making a fruit salsa like this that is both savory and sweet is the way you cut the ingredients.  I, personally feel that it is important to cut the fruit in a fairly small and even dice and the jalapeno and onion at a mince, which would be even smaller.  You don't want to bite into a big chunk of jalapeno so this will even out the flavors and make everything meld together really well.

This salsa is best when made fresh, but you can make this a day ahead and then store in the fridge until ready to serve.  That way if you are getting ready for a party you won't be chopping things at the last minute!

If you like yours a bit on the spicier side, you can always add a bit of minced habenero pepper if you dare, but be sure to warn guests that you have done that because they may get a very unpleasant surprise!  While a little would be  nice warm heat, a whole pepper may be too much so start off with just a little.  

This mango and pineapple salsa if perfect to take along to holiday picnics and barbecues or even as a nice alternative to a summer potluck or church gathering.  I always love to take something different and seasonal and fresh!  This certainly fits the bill!

I hope you give this fresh and fruity mango and pineapple salsa a try and I hope you love it!

Happy eating!

Noreen's Kitchen

Mango Pineapple Salsa

Ingredients

1 cup diced fresh mango 1 cup diced fresh pineapple 2 tablespoons fresh jalapeno, minced 1 tablespoon cilantro, chopped

1/2 cup red onion, minced 2 tablespoons fresh lime juice 1 tablespoon honey 1/2 teaspoon salt

Step by Step Instructions

Combine all ingredients together in a large bowl and stir to combine. 

Serve with chips or over grilled meats.

Store unused portion in an airtight container in the refrigerator for up to three days.

This is best made and eaten fresh so only make what you think you will use in a few days.

You can see how I made this in my YouTube video here:

A Fiesta At Your Table! Pico De Guaco! Fresh Homemade Guacamole!

Many of you know I grew up in Arizona.  Born in New Jersey, but moved to Az. when I was 10 we moved from the pastoral beauty of the garden state to the foothills of the grand canyon state.  That is where my family lived until 10 years ago.  Now we live in North Carolina, the gateway to the south.  While I love where I live now, I love Arizona and I miss her especially when it comes to good Mexican food!  So today I am going to share with you my way of making a great guacamole. 

The name comes from an Aztec dialect via Nahuatl āhuacamolli [aːwakaˈmolːi], which literally translates to "avocado sauce".  Avocados were first cultivated in South Central Mexico to Central America and as far south as Peru.  They made their way into Mexican cuisine and have been a staple ever since.

My version of guacamole is kind of like a combination of two of my favorite things on every Mexican restaurant table.  Guacamole and pico de gallo.  The first you know, the latter, if you don't is a delicious fresh salsa made with tomato, onion, jalapeno, cilantro and lime juice.   You can sometimes purchase this premade, but trust me, fresh made is best.  Take the two dips and mix them together for an amazing, fresh and creamy dip that will have you reaching for the chips or the tortillas or anything else you can think of to dip or smear this heavenly concoction.

The combination is quite simple really.  Mashed avocados, tomato, white onion, jalapenos or if you prefer, finely diced bell pepper, garlic, cilantro, lime juice and salt.  You can also throw in a dash of black pepper, and even some hot sauce.  You control the heat level here so add more or less jalapeno or none at all.  Garlic also provides a bit of heat so you can adjust that as well.  Mash the avocado, mix in everything else and you are all set.  Voila!  Pico -de-guaco!  Grab the chips and enjoy!

A word of warning.  I have seen a lot of recipes where people include either mayonnaise or sour cream as part of the guacamole.  I am hear to tell you that this is just wrong, wrong, wrong.  Guacamole, does not need the addition of a creamy ingredient to be creamy.  Sour cream may be pushing it for me, but mayo is just stepping over a culinary line that one should never go over!  Mayo has it's place in many things, but guacamole is not one of them.  If you are one of those mayo including folks,  this is not a way to call you out.  I will not apologize for this one though!  Keep the mayo for the tuna and keep it out of the guac!  This will conclude the warning part of my blog!  LOL!

This dip is really best made and eaten right away, however you can store this in the fridge for up to three days in an airtight container.  The avocado may tend to brown a little, but you can add a bit more lime juice, but not too much or it will be much too runny to enjoy.  Do that right before you put it away. 

Dipping is the most popular way to enjoy my pico-de-guaco, but for a light lunch think about making a quick wrap with some of the spread on a flour tortilla, topped with more tomatoes, onion and some shredded lettuce.  If you have some leftover grilled chicken or steak, this would be a great addition as well.  Roll that up, cut it in half and you have an amazing lunch ready to go in no time.  Also great for packing to take to work or school for a quick meal on the go! 

I think you are going to love this version of guacamole, my pico-de-guaco is an awesome way to enjoy a southwestern favorite like the kind I grew up eating in Arizona!  I hope you will give this a try and I hope you love it!

Happy Eating!

Noreen's Kitchen

Pico De Guaco

2 ripe avocados, mashed 1 cup diced roma tomato 1/2 cup diced white onion 2 cloves garlic, minced

2 tablespoons fresh jalapeno, minced 2 tablespoons fresh cilantro, minced 2 to 4 tablespoons fresh lime juice Salt to taste

Ingredients

Combine avocado, tomato, onion, jalapeno, garlic and cilantro together in a bowl.  Blend well.

Add lime juice a tablespoon at a time until you get the right consistency and flavor.  You want this to be thick but not runny. 

Add salt to taste and even some cracked black pepper and or hot sauce if you are so inclined.

Serve with tortilla chips, flour or corn tortillas or as an addition to a guacamole salad like you get on the side at a Mexican restaurant!

You can get a printable copy of the recipe on my website:

http://bit.ly/1OKkHMI

You can see how to pick the perfect avocado in my video here:

http://bit.ly/1To4VpJ

See how I made this in my YouTube video!