Chicken Enchiladas

2-3 chicken breasts (cooked and cut)
1 4oz can of green chilies
1/2 onion (chopped)
Butter
1 pkg cream cheese
1 cup whipping cream
1 cup half/half
10 corn tortillas
cheese- your choice (mozzarella, cheddar, or jack)
salt and pepper to taste


Saute onion and green chilies in butter. Soften cream cheese in microwave. Combine cooked chicken, green chilies, onion, and cream cheese. Butter corn tortillas on both sides, fill with chicken mixture and roll. Place in casserole dish seam side down. Combine cream, half/half, salt and pepper, pour over the enchiladas. Top with cheese. Bake at 350 for 30 mins.

Baked Creamy Chicken Taquitos

A friend of ours made this when we came over for dinner the other night. They were so good. Josh ate like eight of them. So fantastic!

Recipe by OurBestBites.com

Ingredients:
1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic
3 T chopped cilantro
2 T sliced green onions

2 C shredded cooked chicken
1 C grated pepperjack cheese

small corn tortillas
kosher salt
cooking spray

Directions:
Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

You can prepare up to this step ahead of time. Just keep the mixture in the fridge.

Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.

Then roll it up as tight as you can.

Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

Dip 'em in salsa, sour cream, guacamole, or this dressing.

Chicken Marbella

This is a recipe that my boss used at a party a few months ago.

I LOVED it!

So I asked her for the recipe.
Sorry, I didn't take pictures... but I stole one off line! ;o)

Apparently she found it on epicurious... here
I plan on exploring this site more at a later date

The recipe is HUGE!!!!!!!
So I am going to reduce it on here for you!
I halved the recipe ... it was still too much... luckily we had friends who were willing to help us eat it ;o)

Okay, just a note... I change recipes around all the time.  In this case I used thighs instead of whole chicken, but the original recipe is above so if you want to do it the standard way, you can.


Recipe:
~2.5lb chicken thighs
1/4 head of Garlic 
(I would estimate around 3 cloves for this, but go ahead and check)
1 TBS dried Oregano
Coarse Salt and Pepper to taste 
(I just used regular and it worked fine)
2 TBS Red wine vinegar
2 TBS Olive Oil
1/4 cup pitted prunes
Trust me on this... they are good
1/8 (or 2 TBS) cup pitted green olives
2 TBS Capers
2 Bay leaves
I love Bay leaves... so I added more than the recipe called for.
1/4 cup brown sugar (or 1TBS Honey and 1TBS Molasses if you don't like the refined sugars)
1/4 cup White Wine
1TBS Fresh Parsley
you sprinkle this on top... so once again this is a relative number.

Preparation:

Preheat oven to 350 degrees.

In a large bowl combine chicken quarters, garlic, oregano, pepper to taste, vinegar, olive oil, prunes, olives, capers and juice, and bay leaves. Cover and let marinate, refrigerated, overnight.

Arrange chicken in a single layer in one or two large, shallow baking pans and spoon marinade over it evenly. Sprinkle chicken pieces with brown sugar and pour white wine around them.

I just mixed everything including sugars and wine 

then dipped the chicken and got it covered in the sauce

then laid it out in the casserole dish poured the rest of the sauce over it

and stuck it in the fridge over night, next day I just pulled it out,

turned it over to re soak the chicken, and tossed it in the oven.

Bake for 50 minutes to 1 hour, basting frequently with pan juices. Chicken is done when thigh pieces, pricked with a fork at their thickest, yield clear yellow (rather than pink) juice.

With a slotted spoon transfer chicken, prunes, olives and capers to a serving platter. Moisten with a few spoonfuls of pan juices and sprinkle generously with parsley or cilantro. If desired, salt chicken to taste. Pass remaining pan juices in a sauceboat.

To serve Chicken Marbella cold, cool to room temperature in cooking juices before transferring to a serving platter. If chicken has been covered and refrigerated, allow it to return to room temperature before serving. Spoon some of the reserved juices over chicken.

Even though I quartered this recipe it still fed 8 adults... so be prepared for leftovers or personal adaptation