Blogs, Recipes

Chicken Enchiladas

These easy chicken enchiladas are stuffed with shredded chicken and cheese, topped with homemade enchilada sauce, and CHEESE! They’re baked until the cheese is deliciously melted, the sauce bubbly and the tortillas are slightly crispy. 

I love transforming leftover rotisserie chicken into new recipes especially these enchiladas!  You can totally use chicken breast, but grabbing a rotisserie chicken from the supermarket will save you a lot of time. Ultimately, you won’t be able to tell the difference, thanks to the flavor and moisture you’ll add when you toss together the filling.

Seriously the homemade enchilada sauce really makes it outstanding, so don’t skip that step! 

You can assemble the enchiladas a day in advance or freeze for future baking — just be sure to bring it to room temperature before baking. You’ll know it’s done when the sauce is bubbling, the cheese is melted, and the ends of the tortillas are nice and crisp.

As for serving, sprinkle with sliced black olives, chopped  fresh cilantro and a dollop of sour cream are just about all this easy casserole needs.

INGREDIENTS 

Sauce 

  • 2 tablespoons olive oil
  • 2 tablespoons all-purpose flour
  • 4 tablespoons chili powder 
  • ½ teaspoon red pepper flakes
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon dried oregano
  • 2 cups chicken stock

Enchiladas

  • 2 tablespoons olive oil
  • 1 rotisserie chicken or 1.5 pounds boneless skinless chicken breasts, diced into small 1/2-inch pieces
  • 1 small white onion, diced
  • 1 (4-ounce) can diced green chiles
  • Salt and freshly-cracked black pepper
  • 8 large corn or flour tortillas
  • 3 cups Mexican-blend shredded cheese
  • Optional Toppings: Black Olives, Chopped Cilantro and Sour cream

INSTRUCTIONS

Preheat the oven to 350°F.  

Prepare your enchilada sauce.

Heat oil in a small saucepan over medium-high heat.

Add flour and whisk together over the heat for one minute. 

Stir in the remaining seasonings (chili powder through oregano). 

Then gradually add in the stock, whisking constantly to remove lumps. 

Reduce heat and simmer 10-15 minutes until slightly thickened.

Remove pan from heat and set aside.

Prepare the chicken.

In a large sauté pan, heat oil over medium-high heat. 

Add onion and sauté for 3 minutes, stirring occasionally.  

Add diced chicken and green chiles, and season with a generous pinch of salt and pepper.  Sauté the mixture for 6-8 minutes, stirring occasionally, or until the chicken is cooked through.

If using already cooked rotisserie chicken, cook until heated through and covered in spices. 

Remove pan from heat and set aside.

To assemble the enchiladas

Set up an assembly line including: tortillas, enchilada sauce, chicken mixture, and cheese. 

Lay out a tortilla, and spread two tablespoons of sauce over the surface of the tortilla.  

Add a generous spoonful of the chicken mixture in a line down the center of the tortilla, then sprinkle with 1/3 cup cheese. 

Roll up the tortilla and place in a greased 9 x 13-inch baking dish.

Assemble the remaining enchiladas.  

Then spread any remaining sauce evenly over the top of the enchiladas, followed by any extra cheese.

Bake the enchiladas

Bake uncovered for 20 minutes, until the enchiladas are cooked through and the tortillas are slightly crispy on the outside.  

Remove the pan from the oven and serve the enchiladas.

Blogs, Recipes

Chicken Marsala

Chicken Marsala with Cauliflower rice

Perfect for weekend OR weeknight cooking, this is one chicken recipe you will make time and time again. This Chicken Marsala recipe is equally as good as what you’ll get at an Italian restaurant so it’s the perfect thing to make on your own, and of course a great dish to serve to guests. It’s a classic dish that does not disappoint!

It’s no wonder it’s one of the most ordered chicken dishes in restaurants! Made with golden, crispy, pan-fried chicken, crispy prosciutto, a mushroom-filled creamy Marsala wine sauce and a good kick of garlic, this Chicken Marsala recipe is next-level!

So let’s talk about wine pairings. You don’t want to go too big with this dish. A big red like a Cabernet will overwhelm not only the chicken, but the subtle sweetness of the Marsala sauce. You’re better off going with a full bodied white like Scout & Cellar Clean-Crafted™ Chardonnay, or Pinot Gris. Not a white wine fan? Go for a light to medium bodied red like Pinot Noir. 

So there you have it, my easy and delicious Chicken Marsala recipe, and the wines that I recommend with it. Crack open a bottle of something awesome, and get cooking. 

INGREDIENTS 

For the chicken:

  • 1 cup all-purpose flour, divided
  • 1 teaspoon kosher salt and freshly grounded pepper
  • 4 boneless, skinless chicken breasts or thighs
  • 3 tablespoons olive oil
  • 2 tablespoons unsalted butter

For the Marsala sauce:

  • 2 tablespoons unsalted butter, as needed
  • 4 ounces prosciutto, thinly sliced and diced
  • 8 ounces mushrooms, quartered
  • 3 small shallots chopped
  • 3 cloves garlic, minced
  • 3/4 cup dry Marsala wine
  • 3/4 cup low-sodium chicken broth
  • 1 teaspoon freshly ground pepper
  • 1/4 cup heavy cream
  • flat leaf parsley

INSTRUCTIONS

Arrange a rack in the middle of the oven and heat to 200°F. 

Mix the flour and salt in a small bowl and set aside.

Pound the chicken thin. Working with 1 chicken breast at a time, place inside a gallon zip-top bag and pound with the flat side of a meat mallet or rolling pin to an even 1/4-inch thickness. 

Set the flattened chicken breast aside and repeat with the remaining breasts.

Return the flattened breasts to the bag and add the flour mixture. Seal the bag and shake to coat.

Heat the oil in a 12-inch straight-sided skillet over medium-high heat until shimmering. 

Add the butter, followed by 2 of the chicken breasts. Fry until golden-brown on both sides, 3 to 4 minutes per side. 

Remove the browned chicken to a baking dish or rimmed baking sheet. Repeat with the remaining 2 chicken breasts. 

Cover the chicken with aluminum foil and place in the oven to keep warm.

Keep the heat on medium-high. If there isn’t grease left from frying the chicken, add up to 2 tablespoons more butter to the pan. Lower the heat to medium and add the prosciutto to the drippings in the pan, saute for 1 minute to render out some of the fat

Add the mushrooms and cook until their juices start to release, about 3 minutes.

Add the shallots and garlic and cook until fragrant, about 1 minute. 

Add the Marsala and scrape the bottom of the pan to remove any browned pieces. Add the broth and simmer until reduced by half and starting to thicken, about 15 minutes.

Add the cream and return the chicken to the sauce. Cook until the sauce thickens and the chicken is well-coated, 3 to 5 minutes.

Plate the chicken, then top it with the mushrooms and sauce, and garnish with chopped parsley. Viola, fini! 

That was easy huh!? Why go to an Italian restaurant and pay $15-20 when it’s so easy to do at home?

http://www.scoutandcellar.com/whiskawaykitchen