Shredded Chicken Enchiladas with Green Chile

Green Chile

  • 3 jalapeños (or more, depending on hot spicy you like it)
  • ½ white onion
  • 1 Roma tomato
  • 4 cups water
  • 1 can Cream of Mushroom soup (305g)
  • 1 tsp of chicken bouillon seasoning (to taste)
  1. Combine jalapeño, onion and tomato in a saucepan with water and boil until vegetables soften.
  2. Drain water and blend ingredients together. For a milder sauce take out the jalapeño seeds.
  3. Add cream of mushroom soup and mix thoroughly.
  4. Add salt and chicken bouillon to taste.

Chicken Enchiladas

  • 3 Chicken Breasts
  • 1 tbsp of garlic powder
  • Salt and Pepper to Taste
  • Raw Corn Tortillas (1 package)
  1. Season chicken with salt, pepper and garlic powder. Grill until thoroughly cooked through.
  2. Shred chicken once cooked.
  3. Fry raw corn tortillas until they are crispy in a frying pan (about 30 sec on high heat).
  4. Place chicken inside and roll it up.

Garnish

  • Sour Cream
  • ¼ cup chopped tomatoes
  • ¼ cup chopped onions
  • ¼ cup chopped cilantro
  • ½ cup shredded Mexican cheese
  • ½ cup lettuce
  1. Smother enchiladas in green chile.
  2. Top with cheese, sour cream, lettuce, cilantro, tomatoes and onions.

May 27, 2014. Tags: , , , , , , , , . Chicken, Main Courses, Mexican. Leave a comment.

Mama Stahl’s Jambalaya

jambalaya

  • 4 Tbsp butter
  • 1 Cup (or as much as you would like) chopped smokeded ham (like cure 81)  or tasso
  • Andouille or other good pure pork sausage (Polish)
  • 2-3 large Boneless chicken breast (sub 1/2-1 lb shelled deveined shrimp)
  • 1 ½ Cup chopped onions
  • 1 ½ Cup chopped celery
  • 1 Cup chopped green peppers
  • 1 Cup other veggies–tomatoes, squash, zucchini, etc. (optional)
  • 1 ½ tsp chopped garlic
  • 2 Cups uncooked rice
  • 4 Cups chicken stock
  • 1 tsp salt
  • 1/2 tsp white pepper
  • 1 tsp dry mustard
  • 1/2 tsp cayenne
  • ½ tsp ground cumin
  • ½ tsp black pepper
  • ½ tsp thyme
  1. Brown the sausage, tasso (ham) and chicken in butter (approx. 5 min)
  2. Add onion celery, peppers and garlic and seasonings stirring and scraping the bottom of the pot well.
  3. When everything starts to brown add rice and continue to stir 2-3 min.
  4. Add stock, stirring well.
  5. Bring mixture to a boil.
  6. Reduce heat to simmer, cover and leave about 20 minutes.

Serve with Hot creole sauce.

Hot Creole sauce

  • 2 Tbsp butter
  • ¾ Cup chopped onions
  • ½ Cup chopped green peppers
  • ¼ Cup chopped celery
  • 1 ½ tsp garlic
  • 1 Cup chopped  tomatoes
  • 1 ¼ Cup chicken stock
  • 1 Cup tomato sauce
  • 1 tsp sugar
  • ½ tsp tabasco
  • ½ tsp oregano
  • ½ tsp salt
  • ½ tsp white pepper
  • ¼ tsp cayenne pepper
  • ½ tsp paprika
  • ½ tsp thyme
  • ½ tsp basil
  1. Melt butter, sauté onions, celery, green peppers, garlic until transparent
  2. Add everything else and simmer ½ hour.
  3. You can cut cayenne pepper and tabasco if too spicy or add more to heat up.

July 21, 2013. Tags: , , , , , , , . Cajun, Chicken, Main Courses, Pork, Seafood. Leave a comment.