In the Kitchen

In association with Sligo Today

Chicken Enchiladas

Added: 05/07/14 : 14:37:46




Serves 5







Ingredients

2 pounds skinless, boneless chicken breast meat - cut into chunks

1 (10.75 ounce) can condensed cream of chicken soup

1 1/4 cups sour cream

1/4 teaspoon chili powder

1 tablespoon butter

1 small onion, chopped

1 (4 ounce) can chopped green chilies, drained

1 (1.25 ounce) package mild taco seasoning mix

1 bunch green onions, chopped, divided

1 cup water

1 teaspoon lime juice

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

5 (12 inch) flour tortillas

3 cups Cheddar cheese, shredded, divided

1 (10 ounce) can enchilada sauce

1 (6 ounce) can sliced black olives


Directions

Place the chicken in a large pot and add water to cover. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the chicken pieces are no longer pink, about 10 minutes. Shred chicken by placing two forks back to back and pulling meat apart. Set the shredded chicken aside. Meanwhile, combine the cream of chicken soup, sour cream, and chili powder in a saucepan. Bring to a simmer over low heat, stirring occasionally, then turn off the heat and cover to keep warm.

Heat the butter in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the shredded chicken, chopped green chilies, taco seasoning, half of the bunch of chopped green onion, and water. Allow to simmer for 10 minutes. Stir in the lime juice, onion powder, and garlic powder; simmer for an additional 10 minutes.

Preheat an oven to 350 degrees F (175 degrees C). Stir 1 cup of the soup mixture into the skillet with the chicken mixture. Spread the remaining soup mixture on the bottom of a 9x13 inch baking dish.

Fill each tortilla with chicken mixture. Sprinkle Cheddar cheese over the chicken filling before folding the tortillas, reserving half of the shredded cheese for topping the enchiladas. Fold tortillas over the filling and place seam-side down in the prepared pan.

Pour enchilada sauce evenly over the enchiladas. Cover with the remaining 1 1/2 cups of Cheddar cheese. Sprinkle the reserved chopped green onions and the sliced olives on top of the cheese. Bake in the preheated oven until filling is heated through and the cheese is melted and bubbling, about 25 minutes.

Dessert Nachos

Added: 05/07/14 : 14:44:55




"These are exactly what the name says: dessert nachos. It sounds a little strange, but they are creamy, crunchy, chocolaty, and sweet. The slight saltiness of the nachos goes perfectly with the sweet chocolate and salty-sweet peanut butter."


Serves 4





Ingredients


1/3 cup peanut butter

2 tablespoons confectioners' sugar

1/2 cup chocolate chips

2 1/2 cups mini round corn tortilla chips

1/4 cup miniature marshmallows

1/4 cup sweetened flaked coconut



Directions


Preheat your oven.

Combine the peanut butter and confectioners' sugar in a microwave-safe bowl. Heat the mixture until the peanut butter melts, about 1 minute. Place the chocolate chips in a separate microwave-safe bowl; melt the chips in the microwave, about 1 minute.

Arrange the tortilla chips into an even layer on a baking sheet. Drizzle the peanut butter mixture and the melted chocolate over the chips. Scatter the marshmallows and coconut over the chips.

Place under preheated broiler until the marshmallows begin to brown, 2 to 3 minutes. Serve hot.