Last time I made chicken enchiladas, I used roasted Hatch green chiles and made Roasted Chile Chicken Enchiladas. Below is another version of chicken enchiladas, this time with red sauce. In this recipe, the flavoring of the sauce comes from dried spices. You could find some red fresno peppers, roast them, and use that in the sauce. I will try that another time and get back to you with that dish. For now, enjoy this version. The red sauce has a really deep flavor from cooking the spices first and then cooking the chicken in the sauce. Delicious!
Chicken Enchiladas with Red Chile Sauce
- 1 ½ Tbsp vegetable oil or corn oil
- 1 medium onion, diced small
- 3 cloves garlic, minced
- 3 Tbsp chili powder
- 2 tsp ground coriander
- 2 tsp ground cumin
- ½ tsp salt
- 2 tsp sugar
- 12 ounces boneless, skinless chicken thighs cut into 1/4-inch-wide strips
- 2 cans tomato sauce (8 ounces each)
- ¼ cup chopped fresh cilantro leaves
- ¼ cup pickled jalapeños, chopped
- 8 ounces sharp cheddar or monterey jack cheese, grated (2 cups)
- 10 corn or flour tortillas (six-inch)
- Pre heat oven to 400 degrees.
- Heat oil in medium saucepan over medium-high heat until hot and shimmering
- Add onion and cook, stirring occasionally, until softened and beginning to brown.
- Add garlic, chili powder, coriander, cumin, salt, and sugar; cook, stirring constantly, until fragrant.
- Add chicken and cook, stirring constantly, until coated with spices.
- Add tomato sauce and 3/4 cup water.
- Stir to separate chicken pieces.
- Bring to simmer, then reduce heat to medium-low.
- Simmer uncovered, stirring occasionally, until chicken is cooked through.
- Pour mixture through medium-mesh strainer into medium bowl.
- Press on chicken and onions to extract as much sauce as possible; set sauce aside.
- Transfer chicken mixture to large plate; freeze for 10 minutes to cool.
- Combine chicken with cilantro, jalapenos, and 1 ½ cups cheese in bowl and set aside.
- Smear entire bottom of 13 by 9-inch baking dish with 3/4 cup chili sauce.
- Heat/Microwave tortillas until they are soft and pliable.
- Place warm tortillas on counter-top.
- Place 1/3 cup filling down center of each tortilla.
- Roll each tortilla tightly by hand and place in baking dish, side by side, seam-side down.
- Pour remaining chili sauce over top of enchiladas.
- Use back of spoon to spread sauce so it coats top of each tortilla.
- Sprinkle ½ cup grated cheese down center of enchiladas.
- Cover baking dish with foil.
- Bake enchiladas on lower-middle rack until heated through and cheese is melted, 30 minutes.
- Uncover and serve immediately.
- Serve with sour cream, avocado, lettuce, diced tomato, and lime wedges.
This is a very fast Asian dish you can create very quickly. You can get all your ingredients together while you are cooking the rice. Serve it with white, brown, or whip up some fried rice really quick. This is a very simple and tasty dish for a quick weeknight dinner.
Beef with Snow Peas
- ½ cup soy sauce
- 3 Tbsp sherry or cooking sherry
- 2 Tbsp cornstarch
- 2 Tbsp brown sugar
- 1 Tbsp minced fresh ginger
- 1 ½ pounds flank steak, trimmed of fat and sliced very thin against the grain
- 3 Tbsp peanut or olive oil
- 8 ounces fresh snow peas, trimmed
- 5 whole scallions, cut into 1/2-inch pieces on the diagonal
- Crushed red pepper
- Your favorite rice, cooked according to directions
- In a bowl, mix together the soy sauce, sherry, cornstarch, brown sugar and ginger.
- Add the beef to a separate bowl and pour one-third of the liquid over the top.
- Save the rest of the liquid. Toss the beef to evenly coat with marinade.
- Heat the oil in a skillet over high heat.
- Add the snow peas and stir for 45 seconds and get as much color on them as possible.
- Remove to a plate.
- Allow the skillet to get very hot again.
- With tongs, add half the meat mixture, leaving most of the marinade still in the bowl.
- Spread out the meat as you add it to skillet, but do not stir for a good minute.
- Sprinkle half the scallions over the meat.
- Flip the meat to the other side and cook for another 30 seconds.
- Remove to a clean plate.
- Repeat with the other half of the meat, allowing the skillet to get very hot again first.
- After flipping, add the first plateful of meat, the reserved liquid, the crushed red pepper and snow peas.
- Stir over high heat for 30 seconds, and then turn off the heat.
- Check seasonings and add salt only if it needs it.
- The mixture will thicken as it sits.
- Serve immediately over rice.
Mrs. Roxborough Park Ramblings made this wonderful french onion soup. What a treat! Such rich broth full of onions and the subtle taste of the brandy added at the last moment. Heavenly! The crusty baguette rounds mounded with gooey cheese on top. This was simply a decadent bowl of soup.
French Onion Soup
Adapted from Mastering the Art of French Cooking
- 1 ½ pounds (or about 5 cups) thinly sliced yellow onions
- 3 Tbsp unsalted butter
- 1 tsp olive oil
- 1 tsp salt, plus additional to taste
- ¼ tsp sugar
- 3 Tbsp all purpose flour
- 5 cups low sodium beef broth
- 3 cups low sodium chicken broth
- ½ cup dry white wine
- Freshly ground black pepper
- 3 Tbsp brandy
- 1 to 2 cups (to taste) grated mixture of Swiss and Parmesan cheese
- 1 Tbsp butter, melted
- 8 1-inch thick rounds French baguette, toasted until hard
- Melt butter and oil together in the bottom of a 5-quart saucepan or Dutch oven over moderately low heat.
- Add the onions, toss to coat them in oil and cover the pot.
- Reduce the heat to real low and let them slowly steep for 15 minutes.
- After 15 minutes, uncover the pot, raise the heat slightly and stir in the salt and sugar.
- Cook onions, stirring frequently, for 30 to 40 minutes until they have turned an even, deep golden brown.
- After the onions are fully caramelized, sprinkle them with flour and cook, stirring, for 3 minutes.
- Add the wine in full, then broth, a little at a time, stirring between additions.
- Season to taste with salt and pepper.
- Bring to a simmer and simmer partially covered for 30 to 40 more minutes, skimming if needed.
- Correct seasonings if needed.
- Go easy on the salt as the cheese will add a bit more saltiness.
- Stir in the brandy.
- Preheat oven to 325.
- Arrange four ovenproof soup bowls or crocks on a large, foil-lined baking sheet.
- Bring the soup back to a boil and divide among bowls.
- To each bowl, a tablespoon of grated cheese, and stir to combine.
- Dab your croutons with a bit of butter and float a few on top of your soup bowls, attempting to cover it.
- Mound grated cheese on top of it; how much you use will be up to you.
- Bake soups on tray for 20 minutes, then preheat broiler.
- Finish for a minute or two under the broiler to brown the top lightly.
- Grab pot holders, and serve immediately.
Typically, dirty rice has chicken livers in it. I don’t really like chicken livers, so I am going to use Andouille sausage instead. I like that much better. This is a quick weeknight dish with lots of flavor. Pair it with a salad, and you have a complete meal.
Dirty Rice Bowls
- 1 cup brown rice
- 2 cups chicken broth
- 2 chicken breasts
- 2 Andouille sausage links, medium dice
- 2 Tbsp Old Bay Seasoning
- 1 tsp paprika
- ½ tsp sugar
- ¼ tsp salt
- 2 Tbsp olive oil, divided
- ½ cup red onion, medium dice
- ½ cup bell pepper, medium dice
- 1 clove garlic
- ½ tsp red pepper flakes
- 1 14.5 oz. can of red kidney beans
- Salt and pepper
- Fresh Parsley
- Preheat oven to 425° F.
- Bring chicken broth to a boil
- Cook brown rice in broth according to package directions.
- Cut chicken breasts into long strips.
- Mix Old Bay Seasoning, paprika, salt, and sugar in a small bowl.
- In a large cast iron skillet, heat 1 tablespoon of olive oil.
- Coat both sides of the chicken strips with spice mixture.
- Sear chicken in oil for 3 minutes on each side.
- Place skillet in oven.
- Cook for 5-6 minutes or until chicken is cooked thoroughly.
- In a medium-sized sauce pan, heat remaining olive oil.
- Add onions, peppers, sausage, garlic, and red pepper flakes.
- Cook for a few minutes.
- Add cooked rice and beans.
- Saute for a few minutes to heat through.
- Salt and pepper to taste.
- Plate rice and top with chicken strips.
- Garnish with parsley.
Sometimes, a nice hearty salad with big bold flavors is what you want for dinner. Add some grilled chicken on top of this salad and serve with some crusty bread, and you got a hearty dinner that is just a salad.
Caramelized Onion, Pear, and Goat Cheese Salad with Maple Vinaigrette
- 8 ounces spring mix
- 6 ounces baby spinach
- 1 Tbsp olive oil
- 1 onion, thinly sliced
- ¾ cup chopped pecans
- 1 pear, sliced thin
- 1½ cups red grapes, halved
- ¾ cup dried cranberries
- 4 ounces crumbled goat cheese
For the vinaigrette:
- 1 Tbsp real maple syrup
- 1 Tbsp Dijon
- ¼ cup balsamic vinegar
- ½ cup olive oil
- Salt and pepper to taste
- Heat a Tablespoon of olive oil in a skillet over medium heat.
- Add the thinly sliced onion, toss to coat.
- Cook until the onion is soft and caramel brown.
- Set onions aside on a plate.
- In 350 degree oven, toast the pecans for 5-7 minutes.
- Toss together the greens, caramelized onions, pecans, pear, grapes, cranberries and goat cheese.
To make the vinaigrette,
- Place all ingredients but the olive oil in a jar, seal, and shake until well combined.
- Add the oil and shake again until smooth.
- Serve salad with vinaigrette.