My son requested chimichangas a couple years back for dinner, and I wanted a healthier alternative to the normally fried dish. Feel free to substitute turkey. These are easy to make, especially when you are pressed for time.
Ingredients:
1 tsp chili powder
1/2 tsp ground cumin
1/4 tsp salt
2 chicken breasts (cooked and shredded)
1/2 cup shredded cheddar cheese
1/2 cup sour cream
4 10-inch flour tortillas
1/2 cup salsa
Preheat oven to 450. Combine chicken, chili powder, cumin, salt, cheese and sour cream. Stack tortillas and wrap in paper towels. Microwave for 10 to 15 seconds until heated through (this makes them easier to fold).
To assemble each chimichanga, place filling on a warm tortilla, just below center. Fold bottom edge up and over filling just until mixture is covered. Fold in sides; toll up tortilla (you can secure with toothpick if necessary). Spray a glass baking dish with non stick cooking spray before placing chimichangas in dish. Coat tops with non stick cooking spray and sprinkle with cheddar cheese. Bake for 7 to 10 minutes until tortillas are slightly brown and crisp.
To serve, top with salsa. Garnish with favorite topppings: sour cream, guacamole, onions, etc.
Showing posts with label chicken. Show all posts
Showing posts with label chicken. Show all posts
Saturday, February 18, 2012
Wednesday, January 4, 2012
Shredded Chicken Sandwiches
A couple years back, I decided for one of our family get togethers that instead of our usual sloppy joes, I would serve shredded chicken sandwiches. I could not find a recipe that I liked, so I experimented. The result is a definite crowd pleaser in my family. This is a frequent request and whenever I make this, I can count on my son to eat 5 to 6 sandwiches. The other great thing about this dish is that it cooks on low in the crockpot, so you can mix the night before, and then your biggest problem is remembering to put it on before you leave in the morning or while you are getting ready for your guests. Feel free to experiment with cheeses and seasonings. Depending on what I have on hand, I have added asiago cheese to the mixture as well. This is also a perfect way to use leftovers if you have leftover chicken from a previous meal. I hope your family enjoys!
Ingredients:
3 to 4 chicken breasts
2 T lemon juice
1 can cream of chicken soup
1/2 C sour cream
1/3 cup 1% milk
1 tsp garlic salt
1 tsp onion salt
2 tsp paprika
1/2 tsp pepper
1/3 cup parmesan cheese
1/2 tsp season salt
Poach the chicken breasts. I have found the easiest way to do this is to clean and cut up the chicken into bite size chunks. Put into a 2 quart microwable bowl, add lemon juice and cover with water, so liquid is about 1 inch above the chicken. Microwave on high for about 8 minutes, or until chicken is cooked through. Let cool. Rinse and pat dry.
Shred or chop cooled chicken. I like to use my Pampered Chef Food Chopper, one of my favorite kitchen tools. Put into large crockpot.
Add cream of chicken soup, sour cream, garlic salt, onion salt, season salt, pepper, paprika, and parmesan. Mix well. Add 1/3 cup milk to make the mixture slightly creamy. Cook in the crockpot on low, at least 3 - 4 hours.
Ingredients:
3 to 4 chicken breasts
2 T lemon juice
1 can cream of chicken soup
1/2 C sour cream
1/3 cup 1% milk
1 tsp garlic salt
1 tsp onion salt
2 tsp paprika
1/2 tsp pepper
1/3 cup parmesan cheese
1/2 tsp season salt
Poach the chicken breasts. I have found the easiest way to do this is to clean and cut up the chicken into bite size chunks. Put into a 2 quart microwable bowl, add lemon juice and cover with water, so liquid is about 1 inch above the chicken. Microwave on high for about 8 minutes, or until chicken is cooked through. Let cool. Rinse and pat dry.
Shred or chop cooled chicken. I like to use my Pampered Chef Food Chopper, one of my favorite kitchen tools. Put into large crockpot.
Add cream of chicken soup, sour cream, garlic salt, onion salt, season salt, pepper, paprika, and parmesan. Mix well. Add 1/3 cup milk to make the mixture slightly creamy. Cook in the crockpot on low, at least 3 - 4 hours.
Friday, December 30, 2011
Chicken Won Ton Wrappers
Years ago, I had a version of this at a friend's dinner party and thought that they were delicious. All members of my family agree, and they are now a staple at just about every family function. The beauty of these appetizers is that they are tasty and look great, yet are extremely easy to prepare.
Ingredients:
3 to 4 chicken breasts
2 T lemon juice
8 oz ranch dressing
2 T paprika
won ton wrappers
Tools:
mini muffin pan
food chopper
Poach the chicken breasts. I have found the easiest way to do this is to clean and cut up the chicken into bite size chunks. Put into a 2 quart microwable bowl, add lemon juice and cover with water, so liquid is about 1 inch above the chicken. Microwave on high for about 8 minutes, or until chicken is cooked through. Let cool. Rinse and pat dry.
Preheat oven to 375. Shred or chop cooled chicken. I like to use my Pampered Chef Food Chopper, one of my favorite kitchen tools. Once all chicken is chopped, add 6 to 8 oz ranch dressing and the paprika. You will want to add enough dressing so that the mixture is moist, but not so much that you have an excess of dressing.
Place one won ton wrapper into each mini muffin cup and add a heaping tablespoon of the chicken mixture. Bake for 7-8 minutes or until golden brown. Serve warm.
Ingredients:
3 to 4 chicken breasts
2 T lemon juice
8 oz ranch dressing
2 T paprika
won ton wrappers
Tools:
mini muffin pan
food chopper
Poach the chicken breasts. I have found the easiest way to do this is to clean and cut up the chicken into bite size chunks. Put into a 2 quart microwable bowl, add lemon juice and cover with water, so liquid is about 1 inch above the chicken. Microwave on high for about 8 minutes, or until chicken is cooked through. Let cool. Rinse and pat dry.
Preheat oven to 375. Shred or chop cooled chicken. I like to use my Pampered Chef Food Chopper, one of my favorite kitchen tools. Once all chicken is chopped, add 6 to 8 oz ranch dressing and the paprika. You will want to add enough dressing so that the mixture is moist, but not so much that you have an excess of dressing.
Place one won ton wrapper into each mini muffin cup and add a heaping tablespoon of the chicken mixture. Bake for 7-8 minutes or until golden brown. Serve warm.
Thursday, December 29, 2011
Chicken Paprikas
Being part Hungarian, one our favorite dishes is Chicken Paprikas. One of the gifts that I received from my grandma for my shower was the Secrets of Hungarian Cookery, 180 Hungarian Favorites cookbook. The original recipe calls for the chicken to be fried and then cooked on the stove or in an electric fry pan. I have found it easier to bake in the oven, and have changed the recipe slightly to incorporate some Polish elements that my husband loves.
Ingredients:
1 onion chopped
1 T paprika
1 cut up whole chicken, or drumsticks and chicken breasts on the bone
1 15 oz. can chicken broth
1 15 oz. can stewed tomatoes
salt
pepper
8 oz. sour cream
1 T flour
Preheat oven to 375. Spray a roasting pan with non-stick cooking spray. Place chicken in the pan, add cut up onion, salt and pepper to taste, sprinkle 1 T paprika on the chicken and then add the can of stewed tomatoes and chicken broth. Bake for 45 min to 1 hour, until chicken is done. While chicken is roasting in oven, make dumplings (see below). As a side note, our family of 4 generally goes through a double batch of dumplings with dinner.
Remove chicken to a platter and cover with foil to keep warm. Strain broth and drippings to a saucepan, to use as a base for the gravy. Over low heat, add 1 tsp paprika and 8 oz. of sour cream. To slightly thicken the gravy, add 1 T flour. Whisk until smooth. Serve over chicken and dumplings.
Dumpling recipe:
1 C flour
2 eggs
1/2 c milk
1 tsp salt
Mix the above ingredients together. Either use a dumpling maker or scrape bits into a pot of boiling water. Cook for 15 minutes, stirring often. Rinse with cold water and drain. Add 1-2 tsp of butter.
Ingredients:
1 onion chopped
1 T paprika
1 cut up whole chicken, or drumsticks and chicken breasts on the bone
1 15 oz. can chicken broth
1 15 oz. can stewed tomatoes
salt
pepper
8 oz. sour cream
1 T flour
Preheat oven to 375. Spray a roasting pan with non-stick cooking spray. Place chicken in the pan, add cut up onion, salt and pepper to taste, sprinkle 1 T paprika on the chicken and then add the can of stewed tomatoes and chicken broth. Bake for 45 min to 1 hour, until chicken is done. While chicken is roasting in oven, make dumplings (see below). As a side note, our family of 4 generally goes through a double batch of dumplings with dinner.
Remove chicken to a platter and cover with foil to keep warm. Strain broth and drippings to a saucepan, to use as a base for the gravy. Over low heat, add 1 tsp paprika and 8 oz. of sour cream. To slightly thicken the gravy, add 1 T flour. Whisk until smooth. Serve over chicken and dumplings.
Dumpling recipe:
1 C flour
2 eggs
1/2 c milk
1 tsp salt
Mix the above ingredients together. Either use a dumpling maker or scrape bits into a pot of boiling water. Cook for 15 minutes, stirring often. Rinse with cold water and drain. Add 1-2 tsp of butter.
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