Tag Archives: Onion

Take Two: Roasted Chicken Enchiladas

11 Jun

This is one of my new favorite take two recipes!  These recipes use my leftovers (yuck) and turn them into something new.  Earlier this week I feasted on delicious Roasted Lemon Herb Chicken.  In fact, I snacked on it for two and a half days!  I just couldn’t bring myself to eat any more of my beloved chicken by the third evening, so had to change things up. 

These Roasted Chicken Enchiladas are so quick.  You already did the hard part by cooking the chicken, now all you have to do is chop and assemble the ingredients.  You can put an exciting dinner on the table in only 20 minutes.

Roasted Chicken Enchiladas (serves 4)

  • 2 16 oz jars of Old El Paso Thick and Chunky Salsa (medium heat)
  • 1 1/2 cups Roasted Chicken
  • 1 1/2 cup shredded Mexican Blend Cheese
  • 1/2 medium yellow onion, diced
  • 1/2 jalapeno, minced
  • 1 1/2 tbs fresh cilantro, chopped
  • 1 tsp salt, plus sprinkle
  • 1/2 tsp ground pepper, plus sprinkle
  • 1/2 tsp red pepper flakes
  • 5-6 flour tortillas

Preheat your oven to 350 degrees.  In a large mixing bowl pour 3/4 of first salsa jar.  Add onion, jalapeno, 1 tbs of chopped cilantro, pepper, salt and red pepper flakes.  Stir and add in leftover shredded Roasted Chicken.  Set aside.

Pour remaining 1/4 of first jar of salsa into a glass 9×13 baking dish.  This will keep the enchiladas from sticking to the bottom of  your dish.  Feel free to add a bit more from the second jar if need be. 

Take a tortilla and fill it with a palm-sized amount of your chicken filling.  Sprinkle a little shredded cheese (you will use a 1/2 cup inside your tortillas), and roll up tortilla.  Put your rolled up tortilla with the flap side down in the baking dish.  Repeat until you have used up all of your filling, approximately 5-6 tortillas.  If you have any leftover filling pour over the top of your enchiladas, and then pour the rest of the second jar of salsa on top of your enchiladas.  Spread around so all of the rolled tortillas are covered, this will ensure they do not get dry.  Transfer dish to the oven and cook uncovered for 10 mins.  I know this doesn’t seem like much time, but remember we are using previously cooked chicken!  This is mainly to combine the flavors and warm up the dish. 

Sprinkle the remaining cup of cheese over top of the enchiladas and bake for 5 more mins.  Remove from oven and garnish with a sprinkle of chopped cilantro to finish. 

Now all I need is a nice chilled margarita!  Who’s buying?

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Roasted Lemon Herb Chicken

9 Jun

I don’t think there’s anything better than the smell of roasting chicken, which is saying a lot since I’m generally a baked goods girl.  The only smell that can top it in my book is  Roasted Lemon and Herb Chicken

You already know I’m not a fan of leftovers, but I can snack on a rotisserie or roasted chicken for days.  Things were busy again at work this past week, so that was exactly what I had in mind.  Here’s my quick and easy recipe for roasted, mouth-watering chicken that will feed you for days.

Roasted Lemon Herb Chicken

  • 4 1/2 lb roasting chicken
  • 1 1/2 medium yellow onion, cut into wedges
  • 2 heads of garlic, cut in half
  • 2 lemons, cut into quarters
  • 1/2 lb carrots, peeled and chopped
  • 3 sprigs of rosemary
  • 3 sprigs of thyme
  • 1 tsp pepper, plus sprinkle
  • 1 1/2 tsp salt, plus sprinkle
  • 2 tbs butter, melted

Preheat oven to 425 degrees.  Peel and chop onion into small wedges.  I ended up having three sections for each half onion I chopped.  Next cut two unpeeled heads of garlic in half, the cut lemons into quarters.  Reserve two quarters of the lemon for inside the chicken.  Afterwards, peel and chop carrots into medium chunks, about 2 inches thick.  Transfer all of these ingredients into a roasting pan and sprinkle with salt and pepper.

Remove all giblets from inside the chicken cavity.  Place your bird on top of the chopped ingredients.  Sprinkle the top of the bird and inside the cavity with 1 1/2 tsp salt and 1 tsp pepper.  Stuff remaining two lemon quarters, rosemary, and thyme inside chicken cavity.  Melt 2 tbs of butter in the microwave and spread evenly all over the chicken, making sure to get the legs and wings.

Cook in the oven at 425 degrees for 55-60 minutes, or until a meat thermometer reads 165 behind the chicken leg.  The juices should also run clear from the holes.  Let your chicken rest for 20 minutes before serving with roasted onions (yum) and carrots.  Behold my gorgeous bird!

Oh and I bet mashed potatoes would be the perfect accompaniment.  Stay tuned for a perfect take two recipe with my leftovers!

Chickpeas 2 Ways: Italian & Indian

28 Nov

After rolling myself out of my parents’ house, I got hungry (again).  I was craving veggies in a major way after days of carb-loading (sour cream & cream cheese mashed potatoes anyone), and needed to make something straight out of the pantry since I was without groceries.  I looked in my bare cabinets, and pulled out a can of chickpeas.  Eureka!

I love creating multiple recipes with different flavor profiles from the same base ingredients.  It’s a way for me to make left-overs exciting and new!  Last time I shared my meatball recipes.  Now I bring you Chickpeas 2 ways.

Indian Chickpea Curry (serves 1)

  • 1/2 of a 15.5 oz can of chickpeas (garbanzo beans)
  • 1/2 medium onion, diced
  • 1 tbs garlic, minced
  • 1 tbs tomato paste
  • 1 cup chicken stock
  • 1 tbs olive oil
  • 1 tsp garam masala
  • 1/2 tsp curry powder
  • 1/2 tsp cumin
  • sprinkle of ginger
  • salt & pepper to taste

Heat 1 tbs olive oil over medium heat.  Add 1/2 a can of chickpeas and diced onions, then sprinkle with salt and pepper.  Saute for 5 mins. 

Add tomato paste and 1/2 cup of chicken broth to pan.  Add garam masala, curry powder and cumin to pan.  Stir, and continue to cook over medium heat until sauce thickens, about 7-10 mins.  Add additional 1/2 cup of chicken stock and sprinkle ground ginger over top.  Add salt and pepper to taste, and stir.  Cook for about 5 more mins and take off the heat.  Your chickpeas should be soft, and will be perfect served over a bowl of brown rice!

Italian Chickpea, Spinach and Tomato Stoup (serves 2)

  • 1/2 of a 15.5 oz can of chickpeas (garbanzo beans)
  • 1/2 medium onion, diced
  • 1 tbs garlic, minced
  • 2 tbs tomato paste
  • 1 cup chicken stock
  • 1 tbs olive oil
  • 1/2 cup water
  • 3 oz fresh spinach
  • 1/2 cup orzo (small grain pasta that looks like rice)
  • 1 14 oz can of diced tomatoes with juice
  • 1 tbs pepper
  • 1 tsp salt

Heat 1 tbs olive oil over medium heat.  Add 1/2 can of chickpeas and diced onions , then season with salt and pepper.  Saute for 5-7 mins.  Add tomato paste, 1/2 cup of water, spinach and canned tomatoes to the pot.  Continue to cook over medium heat until chickpeas are tender and spinach has wilted.  About 7 mins.  Add cup of chicken stock and orzo, then bring to a boil. 

Continue to cook at a boil until orzo is cooked, approximately 7 minutes, stir periodically or orzo will stick to the bottom of the pot.  Add salt and pepper and stir. 

I love this stoup (Rachael Ray’s term for a cross between stew and soup), because it’s hearty and healthy after days of indulgence!  Plus I found a way to make 3 meals out of ingredients in my apartment.  You can re-create this meal for a few bucks at the store.  Yay for cheap/free food!