Chicken Enchiladas with an Avocado Cream Sauce

Chicken & Avocado Enchiladas

Prep Time: 20 minutes

Cook Time: 20 minutes

Yield: 6-8 servings

Ingredients

• Enchilada Ingredients:
• 2 Tbsp. olive oil
• 1 medium white or yellow onion, peeled and thinly sliced
• 2 poblano peppers, stemmed and thinly sliced
• 1 jalapeno pepper, finely diced (remove seeds for less heat)
• 8-10 (6-inch) flour tortillas
• 4 cups shredded cooked chicken
• 2-3 cups Monterrey Jack cheese
• optional garnish: fresh cilantro, sour cream, and/or shredded cheese

• Avocado Cream Sauce Ingredients:
• 2 Tbsp. butter
• 2 Tbsp. flour
• 2 cups chicken broth
• 3/4 cup sour cream
• 1/2 tsp. cumin
• 1/2 tsp. salt
• 1/2 tsp. garlic powder
• 1/4 tsp. pepper
• 2 California avocados, peeled and pitted
• 1/2 cup chopped fresh cilantro
• juice of one lime

Method

To Make The Enchiladas:

Prepare the "Avocado Cream Sauce" as listed below. Preheat the oven to 375? F. Grease a 9 x 13-inch baking dish.

In a large skillet, heat olive oil over medium-high heat. Add onion, poblano and jalapeno, and saute for 5-6 minutes until the onions are cooked and translucent. Remove from heat.

To assemble the enchiladas, place a tortilla on a flat surface. Spread a tablespoon or two of the avocado sauce down the middle of the tortilla. Then layer on some of the vegetable mixture, shredded chicken and cheese. Carefully roll the tortilla and place it seam side down in the baking dish. Repeat with the remaining tortillas. Drizzle the top with about half of the remaining avocado cream sauce, then cover the dish with foil and bake for about 20 minutes, or until tortillas are heated through and begin to harden.

Remove from the oven, then serve individual enchiladas drizzled with the remainder of the avocado cream sauce. You can also garnish with additional cilantro, cheese, and/or sour cream.

To Make Avocado Cream Sauce:

Melt the butter in a skillet over medium high heat. Add the flour, whisking until golden and bubbly, about 2-3 minutes. Slowly whisk the broth into the flour mixture. Bring to a boil, then reduce heat to medium-low and simmer for 5 minutes. Stir in the sour cream, cumin, salt, garlic powder and pepper, whisking if necessary to remove any lumps. Remove from heat and transfer mixture to a blender or food processor. Add avocados, cilantro and lime juice, and pulse until smooth and well-blended. (Be very careful blending hot liquids -- the heat will expand! So be sure to remove the lid occasionally so that the heat can escape.) Season with additional salt or pepper if needed.

Recipe comes from here: Chicken Avocado Enchiladas

::Mojo Drumsticks::

::Photo Credit::

AIDAN AND I HAVE AVOIDED CHICKEN ON THE BBQ FOR FEAR OF THE DREADED DRYNESS. BUT THEN WERE HOSTED BY FOLKS WHO DID IT RIGHT. WE HAVE BEEN COOKING THESE BABIES EVER SINCE.

8-10 chicken drumsticks

Marinade::1/2 cup fresh orange juice
2 Tbs soy sauce
2 Tbs fresh lime juice
2 Tbs olive oil
1 Tbs minced garlic
1/2 tsp Tabasco sauce
1/2 tsp ground cumin
1/4 tsp kosher salt
1/4 tsp pepper

Instructions:: 1. Whisk together marinade ingredients. Place in a large freezer bag with drumsticks. Press out the air and seal. Leave in the fridge for up to 8 hours. Turn over halfway. 2. Remove chicken. Empty marinade into a saucepan. Bring to a boil. Boil for one minute and use to baste the chicken on the BBQ. 3. Grill meat over direct medium heat until grill marked. Then grill on indirect medium heat for 30-40 minutes until juice runs clear. For crispy skin place back on direct heat for the last 5 minutes.

Sides:: Grilled Veggies and Grilled baguette

::Authentic Panang Curry::

ANYONE WHO HAS EVER HAD A CURRY IN A THAI RESTAURANT KNOWS THAT, IF DONE WELL, YOU WILL FIND YOURSELF LICKING THE BOWL. NOW YOU CAN LICK YOUR PLATE IN THE COMFORT OF YOUR OWN HOME. YOU WILL HAVE TO MAKE A TRIP TO A SPECIALTY GROCERY STORE, BUT IT'S WORTH IT.

::Panang Curry Paste::

The Panang (Penang) curry paste in this recipe is made up of shallots, galangal, lemongrass, kaffir lime peel, white pepper, cilantro root and shrimp paste. Roasted seeds are usually added and may certainly be pounded into the paste (1-2 tsp of each). Peanuts can also be pounded into the curry paste but in our recipe the peanuts are added to the boiling coconut milk mixture.

Ingredients:

• 5 large dried red spur chiles seeded and soaked
• 10 cloves garlic
  
• 8 fresh Thai chiles
  
• 5 sliced shallots
• 1 tsp finely sliced fresh galangal
• 1 tsp sliced fresh lemongrass
• 2 tbsp finely sliced kaffir lime rind
  
• 1 tsp finely sliced cilantro stems or root
• 2 tsp ground Thai white pepper
• 1 tsp salt (sea salt is preferred)
• 1 tsp Thai shrimp paste
  

Preparation:

1. Pound dried chilies and salt together well in a mortar and pestle. Add galangal, lemon grass, kaffir lime rind and coriander root, continue pounding until mixed.
2. Add shallots and garlic, follow with pepper and shrimp paste. Pound well after each addition.

Cook's notes: This curry paste could also be prepared in a small blender container or food processor.

::Panang Curry::

Panang curry takes it name from the city island off the West coast of Malaysia, which is also known as Georgetown. This type of curry is richer, sweeter, and creamier then the more herbal Thai red or green curries, making it very popular with foreigners.

Peanuts, a unique ingredient in this recipe, are found in only one other Thai curry, Masamam. Beef is the most famous type of Panang curry but chicken, pork, fish or even liver can also be delicious. Vegetables are not usually added to Panang curry, but tiny bitter green eggplants could be a possibility. This is a drier type of curry more like its Indian cousins, with just enough sauce to cover the meat.

Ingredients:

• 3/4 lb (400 grams) beef or chicken
  
• 3 tbsp homemade Panang curry paste
• 2 cups coconut milk
• 6 kaffir lime leaves, torn
• 1/4 cup ground roasted peants
• 1/4 tsp salt
• 3 tbsp palm sugar
  
• 2 1/2 tbsp fish sauce
• 1/2 cup Thai basil
  

Preparation:

1. Wash the beef, cut into pieces about 3 cm (about 1 inch) thick.
2. Heat 1 cup of coconut milk over medium heat until the oil surfaces. Add curry paste, stir constantly for 2 minutes until fragrant and red oil surfaces. Add the beef, and cook for a further 5 minutes or until done. Add the remaining coconut milk.
3. Season to taste with salt, fish sauce and sugar. Add roasted peanuts, stir well. Reduce the heat and simmer for 15 minutes or until the beef is tender. Stir well to combine. Sprinkle kaffir lime leaves on top, and turn off the heat.
4. Add basil in the last 5 minutes.
   

Serves 4.

::COOKS NOTES::

If you live in Ottawa, this is where I went to pick up the ingredients. BestPrice Oriental Market.

::Authentic Yellow Curry::

Yellow curry (gaeng leung or gaeng karee ) is a Thai version of Indian yellow curry, including some dried spices in the curry paste. Yellow curry paste (nam prik gaeng karee) is a mellow sweet-spicy paste blend based on turmeric and curry powder pounded together with coriander, cumin, lemongrass, galangal, shrimp paste, dried red chilies, sea salt, ginger, garlic and shallots. This mild paste is usually used in fish stews or combined with coconut milk, chicken, onions and potatoes for Yellow Chicken Curry.

::Yellow Curry Paste::

Yellow Curry Paste Ingredients:

• 12 dried Thai chilis
• 2 tsp sea salt (or coarse salt)
• 2 shallots, peeled
• 4 cloves garlic, peeled
• 1 thick slice fresh galangal (or dried galangal soaked in water until softened)
• 1 stalk lemon grass, sliced crosswise (discard tough outer leaves and the root end)
• 1 thick slice peeled ginger root
• 1 tbsp coriander seeds
• 1 tsp cumin seeds
• 2 tsp curry powder
• 1 tsp shrimp paste (kapee)

Preparation:

Dry roast corinder seeds and cumin seeds until fragrant over low flame in a heavy bottom pan (be careful not to burn). Set aside. (See a more detailed explanation of dry roasting spices).

Pound in a mortar and pestle or process in a small blender/food processor container in the following order: dried chiles, sea salt, shallots, garlic, galangal, lemon grass, and gingerroot. Process or pound until smooth but some small pieces can still be seen.

Now add the roasted spices and curry powder. Process or pound again until the seeds are completely broken up into powder and the paste is blended through. Last add the shrimp paste and gently blend in, using the mortar or processer.

::Yellow Curry::

Ingredients:

• 500 grams (about 1lb) chicken (or beef)
• 2 tbsp Yellow Curry Paste (follow link for recipe)
• 3 peeled and boiled small potatoes
• 3 cups coconut milk (3 16-oz. cans Chao Koh brand)
• 2 tbsp fried shallots (already prepared or make your own)
• 1 tsp sea salt

Preparation:

Cut meat into 2 inch thick pieces (chicken) or slices (beef).

Fry the spice mixture in 2 tbsp. of the oil used for frying the shallots (if you are ambitious and have made your own fried shallots use that oil or simply use vegetable oil) adding the coconut cream (see note from Kasma below regarding coconut cream) in small amounts.

Then add the chicken and cook without stirring. Spoon into a pot. Add the coconut milk and salt. Cook the meat until tender, add the potatoes. Remove from heat when done, dip into serving bowl, and sprinkle with fried shallots. Serve with cucumber relish.

::Yellow Chicken Curry::

Yellow Curry with Chicken (Gaeng Ka-Ri Gai) Ingredients

• 3 tbsp yellow curry paste (either from the recipe above or ready made like Nittayai brand)
• 1 lb chicken, cut into 2 inch pieces (cut through the bones with a sharp cleaver if using chicken with bones)
• 2-3 small red potatoes, scrubbed and cut into 2 inch pieces
• 1/2 tsp sea salt
• 1/2 can (16oz) coconut milk, shake before opening to mix seperated milk
• 2 tbsp fried shallots (available ready-made in a plastic jar), optional
• 1 tsp fish sauce, to taste (Golden Boy brand is recommended)

Preparation:

In a small bowl mix the curry paste with 1 Tbsp. of water to dilute. Add to the coconut milk in a medium sized sauce pan. Stir to mix. Add the chicken and potatoes, and 1/2 tsp of sea salt. Bring to a boil over medium-high heat. Cook until the meat and potatoes are cooked through, not simmering on low heat, but let the curry roll on a low boil.

At the end of cooking, taste and add fish sauce to adjust the saltiness. Cook a minute longer. Remove from heat. Garnish with fried shallots (available ready made in a plastic container), if desired. Serve with Thai jasmine rice.

::Mom's Turkey Stuffing::

1 1/2 Cup chopped celery (3 stocks)
1 Cup onion (1 large)
1/2 Cup butter
1 Tbls. fresh sage, snipped, or 1 tsp poultry seasoning
1/4 tsp black pepper
12 cups dry bread cubes
1- 1 1/4 Cup chicken broth

In large skillet, cook celery and onion in hot butter until tender but not brown.
Remove from heat and add poultry seasoning and pepper.
Place cried bread cubes in large bowl and toss with onion mixture.
Drizzle with enough chicken broth to moisten, tossing lightly to combine.
Place stuffing in 2 Quart casserole and bake, covered, in 325 degree oven for 30 to 45 minutes or heated through.

To Make Dry Bread Cubes:
Cut fresh bread into 1/2 inch cubes (you'll need 12 -14 slices for 8 cups)
Spread cubes on baking sheet and bake in 300 degree oven for 10 -15 minutes of until dry, stirring twice.
Cool- the bread will continue to crisp as it cools.

::Herb Roasted Chicken::

1 1- to 31/2- pound broiler-fryer chicken
2 Tbsp butter, melted
2 cloves garlic, crushed
1 tsp. dried basil, crushed
1/2 tsp. salt
1/2 tsp ground sage
1/2 tsp. dried thyme
1/4 tsp lemon pepper seasoning or black pepper

Rinse inside and out of chicken and pat dry with paper towel.
Skewer neck skin to back, tie legs to tail and twist wing tips under back (this is not necessary but can keep parts from burning).
Place chicken breast side up on rack in roasting pan and brush with melted butter. Rub in the garlic.
In small bowl combine all the spices and rub into the chicken.
Insert thermometer if you want to.
Roast, uncovered, in 350 degree oven for 1 1/4-1 1/2 hours or until drum stick moves easily in their sockets and chicken is no longer pink.
remove chicken from over, cover and let sit for 10 min. before carving.

( I managed to get a good amount of drippings from the chicken and made gravy from it and it was fantastic.)

BBQ Chicken Salad

Marinade 5 chicken breasts over night in a plastic bag with about 3/4 cup of BBQ sauce of your choice.
Cook up the chicken however you want - grill, fry, bake.
Allow it to cool and then shred or cut it into cubes.
Mix it up with about 1 cup mayo
1/4 cup diced celery
1/4 cup diced onion
salt & pepper to taste.

I added crumbled bacon because I had it in the fridge.

Store in the fridge until it is time for supper:)

Serve on Kaiser buns with lettuce and sliced tomatoes.

We had this for a picnic supper with Jo & Aidan with Tara's potato salad on the side. Perfect summer picnic food.

Original recipe here.

::Chicken Cordon Blue::

A longer preparation time, but then it cooks itself. This looks like a fancy meal, and offers that wow factor upon presentation, but it isn't very complicated.

Chicken Cordon Blue:
6 breasts
6 slices ham (regular deli or smoked)
6 slices Swiss cheese
flour and paprika
6 T butter
1/2 cup dry white wine
1/4 cup chicken bouillon
cornstarch
3/4 cup heavy cream

1. Place each breast between two sheets of waxpaper and pound it. (I use a rolling pin). Enjoy this step. Save up your anger and than let it all be chanelled into that poor, happless chicken breast. It should be pounded as thinly as possible without it falling apart. Place one slice of ham, followed by a layer of swiss cheese on the flattened chicken. Roll it up, and secure it with toothpicks. Don't worry too much about doing this part well. As soon as the chicken hits the skillet, it solidifies, and the toothpicks become secondary.

2.Place about 1/2 cup of flour in a ziplock. Add enough paprika to change the colour of the flour to light pink. Shake, then sprinkle the chicken rolls with it until coated on every side.

3. Melt butter in a skillet. (As always, I use a wok--which accomodates up to six pieces of chicken.) Brown chicken on all sides over medium-high heat.

4.Turn heat to low. Add 1/2 cup white wine and chicken bouillon. Cover skillet or wok and simmer for about 30 minutes. Or until chicken is cooked. Use this time to get your side dishes ready.

5. After chicken is done, remove it and keep it warm.

Gravy:

Add cornstarch and heavy cream to remaining liquid in the skillet, and simmer until a gravy is made.

Serve.

NOTES: Use good quality ingredients. If the swiss isn't great, the wine isn't dry enough or the ham isn't thick enough, so much flavour will be lost. My favourite thing to serve with this is green beans or asparagus coated in lemon butter, along with baby potatoes.

Chicken Stew & Dumplings

A "MUST-TRY" RECIPE FROM A FRIEND.
A HAVEN'T TRIED IT YET.
BUT I WILL!

Chicken and Dumplings with Leeks and Tarragon
Cook’s Illustrated, February 2005

NOTE: Start the dumpling dough only when you’re ready to top the stew with the dumplings.

Serves 6 to 8

Stew
5 pounds bone-in, skin-on chicken thighs
Table salt and ground black pepper
4 teaspoons vegetable oil
4 tablespoons unsalted butter (1/2 stick)
2 medium leeks , white and llight green parts only, cut in half lengthwise and then into 1-inch pieces
1 large onion , minced
6 tablespoon unbleached all-purpose flour
1/4 cup dry sherry
4 1/2 cups low-sodium chicken broth
1/4 cup whole milk
1 teaspoon minced fresh thyme leaves
2 bay leaves
1 cup frozen green peas
3 tablespoons minced fresh tarragon leaves

Dumplings
2 cups unbleached all-purpose flour
1 tablespoon baking powder
1 teaspoon table salt
1 cup whole milk
3 tablespoons reserved chicken fat (or unsalted butter)

1. For the Stew: Pat the chicken dry with paper towels, then season with salt and pepper. Heat 2 teaspoons of the oil in a large Dutch oven over medium-high heat until just smoking. Add half of the chicken and cook until golden on both sides, about 10 minutes. Transfer the chicken to a plate and remove the browned skin. Pour off the chicken fat and reserve. Return the pot to medium-high heat and repeat with the remaining 2 teaspoons oil and the remaining chicken. Pour off and reserve any chicken fat.

2. Add the butter to the Dutch oven and melt over medium-high heat. Add the leeks, onion, and 1/4 teaspoon salt and cook until softened, about 7 minutes. Stir in the flour. Whisk in the sherry, scraping up any browned bits. Stir in the broth, milk, thyme, and bay leaves. Nestle the chicken, with any accumulated juices, into the pot. Cover and simmer until the chicken is fully cooked and tender, about 1 hour.

3. Transfer the chicken to a cutting board. Discard the bay leaves. Allow the sauce to settle for a few minutes, then skim the fat from the surface using a wide spoon. Shred the chicken, discarding the bones, then return it to the stew.

4. For the Dumplings: Stir the flour, baking powder, and salt together. Microwave the milk and fat in a microwave-safe bowl on high until just warm (do not over-heat), about 1 minute. Stir the warmed milk mixture into the flour mixture with a wooden spoon until incorporated and smooth.

5. Return the stew to a simmer, stir in the peas and tarragon, and season with salt and pepper. Following the steps below, drop golf-ball-sized dumplings over the top of the stew, about 1/4 inch apart (you should have about 18 dumplings). Reduce the heat to low, cover, and cook until the dumplings have doubled in size, 15 to 18 minutes. Serve.

To make the dumplings:
1. Gather a golf-ball-sized portion of the dumpling batter onto a soup spoon, then push the dumpling onto the stew using a second spoon.
2. Cover the stew with the dumplings, leaving about 1/4 inch between each.
3. When fully cooked, the dumplings will have doubled in size.

Chicken Biryani

This recipe is from a book by Food & Wine magazine called 'quick from scratch one-dish meals cookbook' It's has a long list of ingredients - but you really just throw them all in the same pot and let it boil for 20 min. and it is soo good.

1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes.
1/2 cup plain yogurt
2 cloves garlic, minced
1/8 tsp cayenne
1/2 tsp ground cumin
1/4 tsp fresh-ground black pepper
1/2 tsp salt.

1. In a medium bowl, combine the above ingredients. Let sit while you prepare the rest.
2. In a large saucepan, melt the 3 T butter over moderate heat. Add the 1 onion, thinly sliced and cook until starting to soften, about 3 minutes.
3. Stir in :
1/4 tsp ground cardamom or ground coriander
1/4 tsp tumeric
5 whole cloves
1 cinnamon stick, broken in half
1 tsp salt
1 1/2 cups long-grain rice, preferably basmati
Cook, stirring for 1 minute.
4. Add the chicken mixture to the pan. Stir in 2 3/4 cups water and 1/3 cup raisins. Bring to a simmer.
Cover and simmer until rice and chicken are almost done, about 20 minutes. Remove from the heat. Let stand, covered until rice and lamb are just done, about 5 minutes. Stir in 1/3 cup chopped cashews.

The original recipe called for lamb, but I like chicken better, but you could probably also do this with stewing beef. And I know the thought of eating boiled chicken isn't that great - and I have done it with frying the chicken on the side and just adding it in at the last minute - but then the rice mixture doesn't have all the flavours from the marinade and it is not as good. and if you cook the chicken with the rice and it is nice and moist.
Also there are some exotic spices in there - that I didn't have the first time I made this - but I just went to the bulk food store and bought a small about of those spices - since you use so little - and it was definitely worth it, I've made this recipe a number of times.
Oh and don't forget to fish out the whole cloves and cinnamon sticks before serving

Thai Meatballs

First, props to Kate Masson for the recipe. She made me these meatballs for my birthday dinner this past August, and I was struck by the rich flavour. This is a very exotic tasting dish. If you like peanut sauce, and you like cilantro, you will LOVE this. If you are less adventurous in your culinary exploration, it may not be to your taste. It does qualify as easy, though, Ness.

Meatballs:
1 1/2 ground chicken
1/4 cup hoisin suace
1/4 cup bread crumbs
3 T green onions
1 T cilantro
1 egg
3 cloves garlic
1 t fresh ginger
1 t sesame oil
salt and pepper

Sauce:
1 cup coconut milk
1/3 cup hoisin sauce
2 T soya sauce
2 T peanut butter
2 T cilantro
1 T ginger
1 t lemon zest

1.Mix all meatball ingredients. Roll into 1'' balls. Bake for 20 minutes at 400 degrees.
2. Mix all sauce ingredients in a sauce pot and simmer gently, stirring regularily, for 10-15 minutes.
Serve over basmati rice.