MAX'S RED CURRY CHICKEN

 

Max says,
"This is the easiest, quickest and tastiest Red Curry Chicken recipe I have ever made"...

Servings: 4-6
Prep: 20 Mins.
Cook: 20 Mins.
 
INGREDIENTS:
 
2 tablespoons red curry paste

2 (13.6 oz.) cans unsweetened coconut milk
1 large chicken breast, cut into bite-size pieces
1 medium yellow onion, largely diced
1 carrot, sliced
3 ribs celery, sliced diagonally
¾ of a medium green bell pepper, diced
½ teaspoon garlic powder
1 tablespoon dried parsley
Kosher salt and freshly ground black pepper, to taste
 
--Prepared steamed rice for serving
 
METHOD:
 
If using, cook rice according to package directions.
 
Place all curry ingredients into a medium saucepan and bring to boil; reduce heat to low and continue cooking for 10 minutes, or until vegetables reach your desired doneness (Max likes his cooked about ½ way). 

Serve over steamed rice. ~ Enjoy!

I get this Red Curry Paste
by the case
from Amazon Prime...

 

SANDRA'S REFRIGERATED PICKLED RED ONIONS

It's terrific how these pickled red onions become so crispy

while being refrigerated in this flavorful brine

giving you a delicious sweet-spice vib...

Yield: (6) 1/2-Pint Size Mason Jars, or (3) Pint-Size

Prep: 15 Mins.

Cook Brine: 30 Mins.

Refrigerate: Min. of 3 days, or up to 1 month

INGREDIENTS:

Brine:

(*Note: I prepare pots of brine about 6 hours beforehand to ensure it has sufficient time to cool so it's ready when I began the jarring process. Or, to speed up the cooling process; once the brine has cooled somewhat, carefully place entire pot in sink filled with cold water, just so water is about 1/4 the way up from outside bottom of pot.)

4 cups water

2 cups white distilled vinegar

1/4 cup pickling spice

3/4 cups white granulated sugar

1/4 cup dark brown sugar

Onions:

3 medium red onions, thinly sliced from top to core direction to 1/8"

METHOD

Add all brine ingredients to a large non-reactive pot (I use stainless steel); stir to combine. Bring brine to a boil, cover, reduce heat and let simmer for 30 minutes.

Let cool completely with lid on – Important! (See *note above.)

Strain the brine through a colander, lined with a double layer of paper towels, into a large bowl to catch the pickling spice and provide for a clear brine when jarring the red onions.

Pack sliced red onions into jars. Use a glass heatproof measuring cup to assist in pouring the brine mixture from the bowl into each jar to within 1/4" of rim.

Use a teaspoon to press the onions down into the vinegar and pop up any air bubbles in the jars. Let the pickled onions cool to room temperature for 1 hour. Refrigerate a minimum of 3 days, or up to 1 month. Always keep them chilled in the refrigerator (do not store in pantry). ~ Enjoy!

~~~~~~~~~~~~~~~~~

Tip: These pickled red onions are fabulous and incredibly delicious when added to appetizers, tacos, burritos, nachos, burgers, sandwiches, salads, etc.

SANDRA’S SUMMER CUCUMBER-ONION-RED BELL PEPPER SALAD

A wonderful refreshing, light and healthy

summertime salad that’s a great

accompaniment to any barbecue or main dish... 

Servings: (4)

Prep: 10 Mins.

INGREDIENTS

1 cucumber, peeled, cut in quarters lengthwise, then into ½” chunks

½ small yellow onion, thinly sliced

½ red bell pepper, cut into ½” pieces

¼ teaspoon freshly chopped oregano (or 1/8 teaspoon dried)

1 teaspoon freshly chopped sweet basil (or ½ teaspoon dried)

1 tablespon red wine vinegar

1 tablespoon extra virgin olive oil

Kosher salt and freshly ground pepper to taste

METHOD

Add all ingredients to a small glass/ceramic (non-reactive) bowl, and toss to combine.  Refrigerate for 15 minutes prior to serving to allow flavors to meld.  Toss a final time, and serve. ~ Enjoy!

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Tip:  I made this salad with what I had on hand today, although feel free to also include fresh tomato wedges and kalamata olives if you wish, just increase the amount of red wine vinegar, extra virgin olive oil and herbs, accordingly.

SANDRA’S REFRESHING TOMATO CUCUMBER and BASIL SALAD

A vibrant and delicious salad
you can prepare in minutes
that is so very refreshing and satisfying...

Servings: (4)

Prep: 15 Mins.

INGREDIENTS

1 cucumber peeled, and sliced

1 cup grape tomatoes, quartered

¼ red onion, julienned

1 tablespoon fresh torn basil

2 teaspoons apple cider vinegar

2 teaspoons extra-virgin olive oil

Kosher salt

Freshly ground black pepper

METHOD

In a medium glass bowl, toss together grape tomatoes, cucumber, onion, basil, apple cider vinegar, and olive oil.  Add kosher salt and pepper, to taste.

Let salad stand 15 minutes for flavors meld prior to serving.

SANDRA’S CANDIED PECAN, APPLE and GOAT CHEESE SALAD with HONEY and RED WINE VINAIGRETTE

All of the flavors marry together so well that
they knock this salad out of the park,
and it's absolutely a quick fix with
a bit of preparing beforehand...

Serves: 4

Prep: 10 Mins. 

--(With candied pecans 

and vinaigrette 

made ahead of time)

INGREDIENTS (all organic)

Salad:

2 cups fresh spinach, stems removed and torn

2 cups romaine, torn

¼ cup parsley, sprigs only

1/4 cup honey and red wine vinaigrette 

½ cup candied pecans 

2 gala apples, cored and diced

½ cup goat cheese crumbles

METHOD

Prepare the honey and red wine vinaigrette (can be made ahead of time).

Honey and Red Wine 
Vinaigrette 
Recipe

Prepare the candied pecans (cab be made ahead of time).

Candied Pecans 
Recipe

To assembly salad, place spinach, romaine, parsley in a serving bowl, and toss with a ¼ cup of vinaigrette.  Add apples, goat cheese, and candied pecans, and toss just before serving. ~ Enjoy!

~~~~~~~~~~~~~~~

Tip:  This salad is a favorite of mine to take to functions, especially during the summer BBQ season...

SANDRA’S ‘GO-TO’ HONEY and RED WINE VINAIGRETTE

In 5 minutes you can prepare

this phenomenal vinaigrette

that pairs superbly with most

any tossed salad...

Yields: 1 cup

Prep: 5 Mins.

INGREDIENTS

1/4 cup red wine vinegar

1/4 cup honey

1 cloves garlic, minced

½ teaspoon kosher salt

½ teaspoon white pepper

½ cup light olive oil

METHOD

To make the vinaigrette, in a blender, combine red wine vinegar, honey, garlic, kosher salt, and white pepper. 

Place lid on blender and blend on high. While blender is running, remove center of lid and add oil in a steady stream, and run until vinaigrette is emulsified. 

Vinaigrette can be stored in refrigerator for about 2-3 weeks. Shake well before serving. ~ Enjoy!

SANDRA’S SPRINGTIME BACON RED POTATO and KALE SOUP

Unbelievably satisfying and wholesome soup;
perfect for a sunny springtime day...

Servings: (6)

Prep: 10 Mins.

Cook: 30 Mins.

INGREDIENTS

6 slices of bacon, cut crosswise into ½” wide strips

½ yellow onion, diced

2 cloves garlic, minced

¼ teaspoon red pepper flakes

4 cups low-sodium chicken broth

5 medium red potatoes, scrubbed and chopped

1 bunch of kale (stems removed), and torn into small pieces

1 teaspoon dried oregano

1 teaspoon smoky paprika

1 cup heavy cream

1/4 cup freshly grated Parmesan

2 teaspoons dried parsley

--Prepared warm and crusty garlic bread

METHOD

In a dutch oven over a medium heat, brown the bacon, and then remove to a plate. Retain drippings in pot, and add onions and saute while scraping bits from bottom. After about three minutes, add the garlic and red pepper flakes and saute for 30 seconds.  

Add the chicken broth, potatoes, oregano, and raise the heat to bring soup to a gentle boil.  Add the heavy cream and Parmesan, and stir to combine, then cover pot.  

When potatoes are tender, after about 15 minutes, reduce heat and add the bacon, kale, and parsley; stirring to incorporate.  Check for consistency; adding more broth or heavy cream if need be at this point. Remove from heat after three minutes.  

Serve in soup in bowls, with warm and crusty garlic bread alongside. ~ Enjoy!

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Tip:  I like to either tear or cut my kale into rather small pieces when adding this delicious veggie to soups and stews (it's a "texture thing," I guess).

SANDRA’S QUICK N’ HEALTHY PICKLED CUCUMBERS and RED ONIONS

A favorite snack of mine to munch on
during mid-day,
or I use these pickled veggies
as a quick addition to salads,
sandwiches, burgers,
or as a side dish...

Exciting: My recipe was recently featured  on
http://thehomesteadsurvival.com/pickled-cucumbers-red-onions-recipe/

Servings: (6)

Prep: 10 Mins.

Marinate: 1 day

INGREDIENTS

1 medium unpeeled organic cucumber

--score outside flesh lengthwise using a fork, and cut into ¼” slices

¼ organic red onion, cut into ¼” strips

½ teaspoon celery seeds

Pinch of kosher salt

Pinch of granulated sugar

¼ cup apple cider vinegar 

1-3/4 cup cold filtered water

METHOD

Layer the cucumber slices in a wide-mouth pint-sized canning jar, add a pinch of celery seeds, and a layer of red onion strips.  Repeat this layering until jar is filled.  Add the pinches of kosher salt and sugar on top.  Fill jar with the apple cider vinegar and filtered water.  

Cover jar, and store in refrigerator to marinate for 1 day.  

Serve as a snack, side dish, or on your favorite sandwiches and burgers, or an addition to salads. ~ Enjoy!

SANDRA’S PORK ITALIAN RED SOUP with STEAMED RICE

I created this recipe using ingredients 
I readily had on hand this evening.
I must say, this is a keeper!

Servings: (4)

Prep: 5 mins. |
Cook: 25 to 30 mins.

Posted: by Sandra

INGREDIENTS

1 tablespoon olive oil

1.5 lbs. pork loin, cut into 1” x ½” strips

½ teaspoon freshly ground pepper

½ yellow onion, julienned

½ red bell pepper, julienned

1 stock of celery, diagonally sliced

2 garlic cloves, minced

1 (14.5 oz. can) Italian diced stewed tomatoes, with juices

2-1/2 cups low-sodium chicken broth

1 tablespoon tomato paste

1 tablespoon balsamic vinegar

1/2 tablespoon worcestershire sauce
1 tablespoon dried parsley

1 teaspoon dried basil

1 teaspoon dried oregano

2 cups romaine lettuce, julienned

Garnish:

--2 green onions, sliced

--Also, prepared steamed rice

METHOD

Heat a large skillet over medium-high heat with olive oil.  Add the pork and freshly ground pepper, and cook until lightly seared about 5 to 7 minutes.  Add the onions, red pepper, and celery, and saute until onions are translucent, about 5 to 7 minutes.  Add all the remaining ingredients, except the romaine lettuce and green onions.  Cover and reduce heat to low, and let it simmer for 15 minutes. 

Add the romaine lettuce, and stir just until wilted. 

Serve over steamed rice in bowls, and garnish each with green onions. ~ Enjoy!

SANDRA’S TASTY RED POTATO BACON and FRESH VEGETABLE SOUP



I have a produce order arriving today, 
so I created this wonderful soup 
with ingredients on hand - 
It's spectacular - I hope you try it...

Servings: (6)
Prep: 5 Mins. |
Cook: 20 to 25 Mins.

Posted by Sandra

INGREDIENTS:

4 slices smoky bacon, cut into 1” slices
5 red potatoes, scrubbed and cut into ½” cubes
1 Vidalia onion, roughly chopped
1 carrot, scrubbed and chopped
1 red bell pepper, roughly chopped
1 small jalapeno, de-seeded and deribbed, and finely chopped
2 garlic cloves, minced
¼ teaspoon freshly ground pepper
¼ teaspoon Creole seasoning (or Cajun)
4 cups beef broth
1 tablespoon red wine vinegar
1 (14 oz. jar) prepared pizza sauce [or 1-2/3 cup of my homemade recipe here]
1 teaspoon dried sweet basil
1 bunch fresh broccoli florets, cut in half

METHOD:

Heat a heavy-bottom pot over medium-high heat, and brown the bacon. Remove bacon pieces and drain on a paper towel lined plate, while reserving 2 tablespoons drippings in pot. Add all the remaining ingredients, except browned bacon and broccoli, cover, and bring to boil. Reduce heat to a simmer and cook for 10 minutes. Add the bacon and broccoli florets, and re-cover, and continue to simmer for an additional 10 to 15 minutes, just until potatoes are tender – Enjoy.


------------------------


Tip: I like to serve this hearty soup with a nice garden salad and/or warm crispy bread on the side ;)

SANDRA’S CRISPY RED CHARD CHIPS



Excellent eaten as is, 
or along side sandwiches,
including when crumbled and 
sprinkled over pasta or soup dishes...

Servings: (2 to 4)
Prep: 5 Mins. |
Bake: 35 Mins.

Posted by Sandra








INGREDIENTS

1 bunch of red chard, rinsed, dried, and stems removed
2 teaspoons olive oil
2 teaspoons fresh lemon zest

Beautiful, rinsed chard

pinch of cayenne
1/8 teaspoon sea salt
1/8 teaspoon freshly ground pepper

METHOD

Preheat oven to 250 degrees.

Cut chard into 2’ squares and/or pieces, and dougle-check that they are thoroughly using paper towels. Toss in a medium bowl with olive oil, lemon zest, cayenne, sea salt, and ground pepper; coat the chips evenly.

Chard cut into chips

Spread onto 2 foil-lined baking sheets, and bake for 30 minutes, until lightly brown and crisp. Using a flat spatula, place chips onto serving platter. – Enjoy as you would any other chips!


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Tip: These Red Chard Chips are best eaten directly after baking them while they're super crispy!

SANDRA'S GRILLED FRESH VEGETABLE MEDLEY

I was inspired by my brother 
who barbecued
while visiting me here in Juneau 
when he grilled a similar side dish...

Servings: (2 to 4)
Prep: 5 Mins. |
Grill: 10 to 15 Mins.,
depending desired crispiness

Posted: by Sandra at:

Special Equipment: 
--Grilling Basket
--Charcoal Grill (preferably)


INGREDIENTS

1 red onion, chopped into 1” pieces
1 red bell pepper, chopped into 1” pieces
1 yellow bell pepper, chopped into 1” pieces
1 zucchini, quartered lengthwise, and chopped into 1” pieces
1 cup of crimini mushrooms, quartered lengthwise
--(or button mushrooms)
2 teaspoons olive oil
kosher salt, and ground pepper, to taste
½ cup store-bought yoshida sauce
--(or for Sandra’s recipe, click here: Sandra's Homemade Yoshida Sauce)

METHOD

Set an empty heatproof medium bowl aside with the grilling basket inside of it, including another small bowl with containing just the yoshida sauce with a basting brush, and a set of tongs.

In a large ziploc bag, place all the cut up veggies into it, and drizzle with olive oil. Sprinkle them with kosher salt, and ground pepper, to taste. Toss to coat inside the veggies inside bag, and pour into the grilling basket sitting inside the medium bowl (this is to prevent drips while transporting back and forth to grill).

Place just the grilling basket of seasoned veggies on the grill over indirect heat, and using the pastry brush – dip it in the yoshida sauce and let the sauce drizzle over the veggies, an then give them a gentle toss with tongs. Repeat every 2 minutes, until your desired crisp-tender doneness is achieved; about 10 to 15 minutes. – Enjoy!


~~~~~~~~~~


Tip: This sounds like a lot of veggies, but believe me they cook down quite a bit.  I’m sure you’ll love this recipe – it’s one of our “go-to” side dishes for sure. Also, you might wish to incorporate 1” pieces of summer squash, asparagus, green beans, etc. Let your imagination go wild! Further,  feel free to roast them using a baking pan at 400 degrees in the oven for the same amount of time using the same method to drizzle the sauce every couple of minutes.

SANDRA'S HOMEMADE PIZZA SAUCE

After many different attempts 
to make the perfect pizza sauce,
this one's a keeper!

Yields: (Appx. 3 cups)
Prep: 5 Mins. |
Cook: 25 Mins.

Posted: by Sandra

INGREDIENTS

3 tablespoons olive oil
1 onion, diced
3 cloves of garlic, chopped
½ teaspoon red pepper flakes
1 teaspoon dried oregano
2 (14.5 oz. cans) crushed tomatoes
2 tablespoons roughly chopped fresh basil
Pinch of granulated sugar
Kosher salt and freshly ground pepper, to taste

METHOD

Heat the olive oil in a medium skillet over medium-heat, add the onions and saute until translucent, about 3 minutes. Add the garlic, red pepper flakes, and oregano, and then sauté for 2 minutes. Stir in the crushed tomatoes, and basil, and sugar. Season with salt and pepper to taste, reduce heat to low and simmer for 15 minutes. Remove and let cool to room temperature before spreading on pizza crust – Enjoy!

MAX’S FAMOUS SHRIMP PASTA SALAD

When Max makes his famous shrimp pasta salad,
there is never any left as it is one of the
first side dishes people tend to gravitate to...

Servings: (6 to 8)
Prep: 10 Mins. |
Cook: 15 Mins.

Posted by Max via Sandra

INGREDIENTS

½ lb. elbow pasta, cooked and cooled
--(Max prefers Barilla due to the ridges in the macaroni)
½ lb. cooked cocktail shrimp
--(Max gets his at SuperBear)
5 eggs, hard-boiled, peeled and chopped
2 ribs of celery, chopped
6 radishes, thinly sliced
3 green onions, sliced
2 tablespoons chopped hot and sweet pickle slices
--(Max prefers Snacker brand)
1 small can of sliced black olives, drained
1 cup mayonnaise
--(more or less to your desired moistness)
1-1/2 tablespoons dijon mustard
1-1/2 tablespoons red wine vinegar
½ teaspoon old bay seasoning
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon paprika
2 tablespoons fresh parsley, chopped
½ teaspoon kosher salt
½ teaspoon freshly ground pepper

METHOD

Cook pasta according to package directions.  Drain in colander while running cold water over noodles to quickly cool.  Pour drained pasta in a large bowl, and add the remaining ingredients.  Gently fold to combine. Let stand, covered, for a minimum of 1 hour in refrigerator for flavors to meld. After one hour, taste for seasonings, and add additional kosher salt and freshly ground pepper, if needed. - Enjoy!

SANDRA'S CHECKERBOARD RED KING SALMON and HALIBUT over GARLIC FETTUCCINI

An eye-pleasing and tasty
creation that turned
out to be heavenly
in its deliciousness...

Servings: (4 to 6)

Prep: 15 Mins. |
Bake: 15 to 20 Mins.

Posted by Sandra

INGREDIENTS

***Fish
1 lb. skinless and boneless red king salmon fillet
1 lb. skinless and boneless halibut fillet
1 cup low-sodium chicken stock
1 tablespoons cold butter, cut into small cubes
Kosher salt and ground pepper, to taste

***Pasta
½ lb. roasted garlic fettuccini (prepared according to pkg.), reserving 1/3 cup of pasta water for sauce

***Béchamel Basil Sauce
2 tablespoons butter
¼ cup onion, finely minced
2 garlic cloves, minced
A tiny pinch of freshly grated nutmeg
1-1/2 cups half-and-half
1 teaspoon dried sweet basil
1/8 teaspoon cayenne
1 bay leaf
1 whole clove
Kosher salt and ground pepper to taste
1/3 cup reserved pasta water (See above)

METHOD

Preheat oven to 350 degrees. Spray a 9”x9x2” square baking dish, and set aside.

Slice the fillets evenly into 2” cubes, and arrange in a checkerboard fashion in square baking dish, (alternating salmon and halibut cubes next to each other – see photo), and sprinkle with kosher salt and ground pepper to taste. Pour 1 cup of chicken broth over fish cubes, and dot tops of fish with butter pieces. Cover baking dish, and bake in oven for 15 to 20 minutes, just until fish flakes.

Begin making the pasta according to directions.

Meanwhile, start the béchamel basil sauce by placing a medium saucepan over medium-heat. Add 2 tablespoon of butter to melt, add the onions and cook until translucent. Add the garlic and saute for 30 seconds longer. Add 2 tablespoon of flour and whisk for 1 minute more (to cook out flour flavor). While whisking, add the basil, cayenne, bay leaf, whole clove, nutmeg, half-and-half, and 1/3 cup of pasta water and continue whisking until sauce comes to a boil. Remove from heat, and discard bay leaf and whole clove.

Drain the roasted garlic fettuccini in a colander, and place in serving dish, pour the béchamel basil sauce over the top. Remove the fish from the oven and lay it out on top of pasta in a checkerboard fashion (again, refer to photo). – Enjoy!


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[Credit:  I was inspired by a suggestion made by a friend named Casey Mapes in Yakutat, Alaska - Thank you buddy!]

SANDRA'S HOMEMADE ROASTED RED PEPPER SAUCE

A fantastically versatile sauce
that is great with most any seafood, shellfish,
meat, or poultry entree...

Yields: (3/4 cup)
Prep: 10 mins.

Posted by Sandra

INGREDIENTS:

4 whole jarred roasted red bell peppers
1 tablespoon fresh parsley
¼ cup sour cream
¼ cup mayonnaise
1 teaspon lemon juice
1 teaspoon worcestershire sauce
1 teaspoon honey
--(For the homemade recipe click here:  Alaska Fireweed-Clover Honey)
2 teaspoons red wine vinegar
1 clove garlic, grated
1 teaspoon onion, grated
Kosher and ground pepper, to taste

METHOD

Puree the all the ingredients in the blender, taste for seasoning, and add salt and pepper as desired. - Enjoy!


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Tip: Can be refrigerated up to 2 days. This sauce is wonderful with seafood, or as a dip for jalapeno poppers, chicken tenders, etc. It is also great as a sandwich spread, or a salad dressing, or toss with prepared pasta.

SANDRA'S HAM and POTATOES AU GRATIN

A splendid side dish to add to any entree, 
or to take to a get-together...

Servings: (4)
Prep Time: 15 Mins. |
Cook Time: 45 Mins.

Posted by Sandra

INGREDIENTS

4 cups red potatoes (*par-cooked in microwave to speed baking time)
½ yellow onion, chopped
6 tablespoons butter
3 tablespoons all-purpose flour
3 cups milk
2 cups medium shredded cheddar cheese
½ teaspoon garlic powder
½ teaspoon paprika
½ teaspoon ground mustard powder
½ teaspoon salt
¼ teaspoon freshly ground pepper
1-1/2 cups cooked ham, cut into ½” cubes

***Topping (Halfway through cooking)
¼ cup panko breadcrumbs
2 tablespoons parmesan cheese
½ teaspoon paprika
1 tablespoon, butter melted

METHOD

*Carefully pierce the whole-unpeeled red potatoes with a knife, and place on glass pie plate and microwave on high for 5 minutes to par-cook them, and set aside to cool.

Meanwhile, in a saucepan melt butter over medium-heat; stir in onions and saute until translucent, add flour and continue (switching to a whisk, and whisking constantly for 1 minute so flour flavor cooks out.) Gradually add milk; whisking until mixture thickens and bubbles. Add cheese, garlic powder, paprika, ground mustard, and salt and pepper; stirring until the cheese melts, and then remove from heat.

Preheat oven to 375 degrees.

Cut the unpeeled par-baked red potatoes into ½” cubes, and place them with the cubed ham into an oil-sprayed 9”x13” baking dish (placed over a foil-lined baking sheet in case of potential drippings). Pour sauce over potato mixture and fold gently to combine.

Cover dish with foil, and bake for 30 minutes. Meanwhile, mix the topping ingredients in a small bowl. Remove baking dish from oven after 30 minutes, and sprinkle with topping mixture, and then return to oven, uncovered, and continue baking for 15 final minutes.

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--TIP: This is an entree in itself, which I like to serve with a garden salad alongside.

SANDRA'S CHICKEN ENCHILADAS with RED and GREEN SAUCE

This is a fabulous recipe to also change up with using halibut
shrimp, crab, turkey, and cooked n'
shredded meats of any type, including burger...

Servings: (6)
Prep Time: 15 mins. |
Cook Time: 30 mins.

Posted by Sandra

INGREDIENTS

4 boneless skinless chicken breast, cooked – cooled & shredded
1 tablespoon olive oil
1 cup chopped white onions
2 garlic cloves, minced
2 tablespoons dried cilantro
2 cups pre-shredded cheddar cheese, divided
1 (15 oz. can) red enchilada sauce, (I prefer ‘medium’ spice)
1 (8 oz. can) green enchilada sauce
1 cup sour cream, divided
½ teaspoon onion powder
½ teaspoon garlic powder
Kosher salt and freshly ground pepper, to taste
12 (8”) corn tortillas

METHOD

Preheat oven to 350 degrees.

Shred cooled chicken using two forks, and set aside.

In a medium skillet, heat to medium-high heat and saute onion in olive oil until translucent, adding garlic, and cilantro, then mix together and continue sauteing 30 seconds. Remove from heat (divide in half).

Pour 1/3 of the red enchilada sauce to coat the bottom of a 9x13 baking dish that has been lightly sprayed with oil beforehand.

In a small bowl, combine the chicken, ½ the onions, and cilantro mixture, the green sauce, ½ cup sour cream, 1 cup of shredded cheddar cheese, onion powder, garlic powder, and salt and pepper, to taste, while gently folding so as not to break up chicken further.

Microwave tortillas for 20 seconds just until soft (so they do not break apart while folding). Place the filling inside tortilla; roll them up and place in baking dish (seam side down). Repeat until your baking dish is full. Pour remaining 2/3rds of the red sauce to cover the tortillas. Sprinkle the enchiladas with other ½ of the onions, and cilantro mixture, including remaining 1 cup of cheese.

Bake for 30 minutes. - Enjoy!


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Garnish options: Shredded iceberg lettuce, chopped tomatoes, sour cream, sliced avocados, and chopped cilantro.

Serving options: With refried beans (adding: cumin, picante sauce, cilantro, garlic and onion powder to beans while heating) topping beans with shredded cheddar cheese. Also, with steamed rice (once cooked, toss with 1 can diced Mexican-spiced tomatoes—heated first for 2 minutes in the microwave). Both of these can be served on the side.