Category Archives: Main Dish

Beef, Chicken, Main Dish, Make Ahead, Mexican, Pork

Chimichangas

September 23, 2011 Sharon Leave a comment

1 lb cooked beef or cooked pork or cooked chicken (3 cups)

1 (16 ounce) jar salsa

1 (16 ounce) can refried beans

1 (4 ounce) can diced green chili peppers

1 (1 1/4 ounce) envelope burrito seasoning mix or taco seasoning mix

16 flour tortillas (7- or 8-inch)

16 ounces monterey jack cheese or cheddar cheese, cut into sixteen 5 x 1/2 inch sticks

salsa (optional)

sour cream (optional)

Using two forks, shred cooked meat or chicken (should have about 3 cups). In a large skillet combine meat or chicken, salsa, beans, undrained chili peppers, and seasoning mix. Cook and stir over medium heat until heated through. In another skillet heat tortillas, one at a time, over medium-low heat about 30 seconds per side. For each chimichanga, place 1/3cup meat mixture atop a tortilla, near one edge. Top with a cheese stick. Fold in sides; roll up, starting with cheese side. Bake, covered, in 350 degree F oven for 30 minutes. Uncover and bake 10 minutes more or until heated through. Serve with salsa, dairy sour cream.

To prepare, wrap frozen chimichangas individually in foil. Bake in a 350 degree F oven about 50 minutes or until heated through. (Or, thaw chimichangas in refrigerator overnight. Bake about 30 minutes.) Unwrap. Bake 10 minutes more or until tortilla is crisp and brown. Or, heat about 1/4-inch depth of oil in a skillet. Cook desired number of frozen chimichangas, uncovered, in hot oil about 25 minutes (about 18 minutes if thawed) over medium-low heat or until golden, turning often. Make-Ahead Tip: To freeze, place chimichangas in freezercontainers. Seal, label, and freeze for up to 6 months.

8 Servings

Chicken, Main Dish, Slow Cooker

Chicken Stroganoff – Slow cooker

September 23, 2011 Sharon Leave a comment

4 skinless, boneless chicken breast halves – cubed
1/8 cup margarine
1 (.7 ounce) package dry Italian-style salad dressing mix
1 (8 ounce) package cream cheese
1 (10.75 ounce) can condensed cream of chicken soup
1 can mushroom

Put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours.
Add cream cheese, soup and mushrooms, mix together and cook on high for another 1/2 hour or until heated through and warm.

Chicken, Main Dish

Chicken Stroganoff

September 23, 2011 Sharon Leave a comment

2 tablespoons olive oil

3 onions, medium, thinly sliced

1 red bell pepper, thinly sliced

1 1/2 teaspoons salt

1/2 teaspoon fresh ground black pepper

8 ounces button mushrooms, thinly sliced

4 boneless chicken breasts, thinly sliced

1 cup dry white wine

1 cup chicken broth

2 tablespoons barbecue sauce

1 teaspoon Worcestershire sauce

2 tablespoons Dijon mustard

1 teaspoon hot pepper sauce

1/2 cup sour cream

Heat 1 tablespoon of the oil in a large saucepan over medium heat. Add the onions and cook, stirring frequently, until soft, about 8 minutes. Add the bell pepper, 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper, and the mushrooms. Continue cooking until the mushrooms give up their liquid, about 6 minutes, and are tender. Place the vegetables in a colander, reserving both vegetables and liquid. You should have about 1/2 cup of liquid. Return pan to heat and add the remaining 1 tablespoon of oil. Season the chicken with the remaining 1 teaspoon of salt and 1/4 teaspoon of pepper. Cook the chicken in batches until golden brown and cooked through, about 5 minutes. Add it to the vegetables. Pour the wine, broth, and vegetable liquid into the pan and bring to a boil. With a wooden spoon, loosen any brown bits stuck to the pan and let cook in the sauce. Add the barbecue sauce, Worcestershire, mustard, and hot sauce. Whisk until smooth. Boil until the liquid has reduced by half, to about 11/4 cups. The liquid should thicken slightly. Reduce heat and whisk in the sour cream. Do not let the sauce boil. Return the vegetables and chicken to pan and simmer until heated through. Serve over rice, pasta, or toast. 6 Servings

Chicken, Main Dish, Pasta

Chicken Sonora

September 23, 2011 Sharon Leave a comment

One of my favorite and fastest dinners. A copy-cat of Ruby Tuesday’s dish.

1 pound chicken breasts, cooked and chopped
1/2 package penne or ziti
1 12 oz. jar Alfredo sauce with sun dried tomatoes
1 16 oz. can black beans
1 10 3/4 ounce can Rotel Tomatoes

Grill or broil chicken and cut into bite-sized pieces. Boil pasta according to pkg. directions. Drain Rotel Tomatoes and black beans – rinse beans. Combine all in a pan and warm through. Serve with garlic bread and a salad.

8 Servings

Chicken, Main Dish, Mexican

Chicken Relleno

September 23, 2011 Sharon Leave a comment

6 skinless, boneless chicken breast halves (about 1-1/2 pounds total)
1/3 cup cornmeal
1/2 of a 1-1/4-ounce package (2 tablespoons) taco seasoning mix
1 4-ounce can whole green chili peppers, rinsed, seeded, and cut in half lengthwise (6 pieces total)
2 ounces Monterey Jack cheese, cut into six 2×1/2-inch sticks
2 tablespoons snipped fresh cilantro or fresh parsley
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper
1 8-ounce jar taco sauce or salsa
1/2 cup shredded Monterey Jack or cheddar cheese (optional)
Fresh cilantro sprigs (optional)

Place each chicken breast half between 2 pieces of plastic wrap. Pound lightly into a rectangle about 1/8 inch thick. Remove plastic wrap.

In a bowl combine cornmeal and taco seasoning mix. Place egg in another bowl; beat lightly.

For each roll, place a chili pepper half on a chicken piece. Place a cheese stick atop chili pepper near an edge. Sprinkle with some of the cilantro or parsley, black pepper, and red pepper. Fold in sides; roll up jelly-roll style, starting from edge with cheese .

Dip rolls into egg and coat with cornmeal mixture. Place rolls, seam sides down, in a shallow baking pan. Bake, uncovered, in a 375 degree F oven for 25 to 30 minutes. Heat taco sauce. If desired, sprinkle chicken with shredded cheese. Serve with taco sauce or salsa. If desired, garnish with cilantro sprigs.

Makes 6 servings