Tagged: chicken

Chicken Skilletini

Chicken Skilletini by pachomp.com

Chicken Skilletini

2 tbsp. vegetable oil

1 rotisseri chicken, shredded

1 link Andouille sausage, sliced thin

2 c. Creole diced veggies

1 can stewed tomatoes

1 jar spaghetti sauce

2 cloves garlic, minced

2 tbsp. red pepper flakes (optional)

1 tbsp. minced onion

1 tbsp. salt

½ tbsp. black pepper

Angel hair pasta, prepared

Shredded parmesan

Chicken Skilletini by pachomp

In a skillet, cook chicken, sausage, and veggies in oil until veggies are tender. Add tomatoes, spaghetti sauce, and seasonings. Heat through. Add to pasta and top with parmesan.

Chicken Skilletini by pachomp.com

Serve with Garlic Asparagus and a thick slice of garlic bread.

Printable Recipe:

Chicken Skilletini

White Chicken Enchiladas

The original recipe is here. I’m getting rid of all other chicken enchilada recipes I’ve ever had because this is the shit right here!

White Chicken Enchiladas by pachomp.com

White Chicken Enchiladas

8 flour tortillas

1 pre-cooked rotisserie chicken, shredded

2 c. Monterrey Jack cheese, shredded

3 tbsp. butter

3 tbsp. flour

2 c. chicken broth

1 c. sour cream

1 (4 oz) can diced green chilies

Preheat oven to 350 degrees. Mix chicken and 1 cup cheese. Roll up in tortillas and place, seam side down, in a greased casserole dish. Melt butter in a small sauce pan over medium heat. Whisk in flour and cook for 1 minute. Add broth and whisk until smooth. Allow sauce to thicken. Remove from heat and stir in sour cream and chilies. Pour sauce over enchiladas and top with remaining cheese. Bake 20-25 minutes and then broil for a few minutes to brown the cheese.

I served this with refried beans and spanish rice.

Printable recipe:

White Chicken Enchiladas

!Arriba! Casserole

Sometimes, I like to cook complicated shit just to prove that I’m not afraid of twenty ingredient recipes.  Other times, I keep it simple because I’m a busy girl here.  This is one of the simplest recipes I know.  So simple, I should call it “Fuck It Casserole”.  Sometimes, I’ll whip up this sauce in a styrofoam bowl, bake it in a foil pan, and eat it on a paper plate with a plastic fork.  Then I just throw everything away when I’m done and the only dish to be washed is my wine glass.

¡Arríba! Casserole

1 box frozen chicken taquitos

1 can Rotel

1 can red enchilada sauce

8 oz. sour cream

2 c. Mexican cheese blend, shredded

4 green onions, chopped (optional)

Mix Rotel, enchilada sauce, and sour cream together.  In a greased casserole dish, layer the taquitos and top with the sauce.  Bake 30-40 minutes at 350 degrees.  Top with cheese and bake until cheese melts.  Sprinkle with green onions.

 Printable Recipe:

!Arriba! Casserole

Chicken Chalupacabras

I used half a Do the Salsa Chicken recipe for these chicken chalupas.  This recipe began as a copy cat recipe to Chili’s Fajita Nachos, but it has changed over the years into this.  It really doesn’t matter what toppings you use, but it’s fun to make it on tostada shells instead of chips because you get better coverage over the chip and more toppings with each bite.

Chicken Chalupacabras

6 tostadas

1 can refried beans

1/2 Do the Salsa Chicken recipe

2 cups shredded Mexican cheese blend

fajita seasoning

Toppings: sour cream, guacamole, hot sauce, slice jalapenos, etc.

Preheat oven to 350 degrees.  Lay out tostadas on a cookie sheet.  Top each with refried beans and chicken.  Bake for 15 minutes or until heated through.  Top with cheese and bake 2-3 minutes or until cheese is melted.  The fajita seasoning is like the secret sauce to this recipe.  I use Mojave Red Fajita Seasoning.  It packs a punch.

I served this with refried beans and Spanish Rice.

Corn tortillas have a longer shelf life than flour tortillas.  I will often keep a 30 pack of corn tortillas and use them throughout 4 or 5 meals, spread out between a few weeks.  Since I bought corn tortillas to make Chicken Cinchiladas, I used the same pack of tortillas to fry my own tostadas.  To do so, you just heat about a 1/4 inch of oil in a skillet on medium high heat and drop in your tortillas one at a time.  Let it cook for about 3 minutes on each side until it turns very slightly golden brown.  Let them dry on paper towels.  They will be crispy and warm when you add the toppings.  Mmmmm!!!

Printable Recipe:

Chicken Chalupacabras

Chicken Cinchiladas

I used half a Do the Salsa Chicken recipe for these chicken enchiladas.  It’s a cinch to throw together and it will look like you slaved over the stove all day instead of under your mom porn books. 😉

Chicken Cinchiladas

vegetable oil

12 corn tortillas

1/2 Do the Salsa Chicken recipe

2 cans green enchilada sauce

2 cups shredded cheddar cheese

Warm about 1/2 inch of vegetable oil in a skillet on medium high.  Cook the tortillas in the skillet one at a time, for about a minute on each side until each tortilla is flexible from the warm oil.  Stack tortillas on paper towels to cool enough to where you can handle them.  Spray a 9×13 casserole dish with cooking spray.  Roll about 1/4 cup of Do the Salsa Chicken into each tortilla, seam side down in the casserole dish.  Pour green enchilada sauce over tortillas.  Bake for 20 minutes at 400 degrees.  Top with shredded cheese and bake another 5 minutes.

I served this with refried beans and Spanish Rice.

Printable Recipe:

Chicken Cinchiladas

Do the Salsa Chicken

I got this recipe from a recipe exchange group member.  Actually, the same person that I shared this recipe also shared the recipe for Chili Coke Roast.  I have never met her, but I am definitely developing a crush for her recipes.

Do the Salsa Chicken

2 lbs. chicken breasts

1 (16 oz.) jar salsa

1 pkg. taco seasoning

Mix salsa and taco seasoning in a crockpot.  Add chicken and cook on low for 6-8 hours.  Shred the chicken with forks.

After I made this, I split the chicken in half to make Chicken Cinchiladas one night and Chicken Chalupacabras another night.  They were FABULOUS!

Printable Recipe:

Do the Salsa Chicken