Chicken
Chicken Enchiladas

Chicken Enchiladas

This recipe is my go-to-comfort food.  I made it easy enough to put together on a busy weeknight because I took a few short cuts (canned enchilada sauce and leftover rotisserie chicken).  I also have a tip about how to prepare your tortilla shells.  Enjoy!

Ingredients:

2 cups of shredded rotisserie chicken

2 28 oz cans of enchilada sauce

1 can of refried beans

2 cups of shredded cheese (plus some left over for topping)

1 8 oz package of softened cream cheese

1 package of soft flour tortillas

Directions:

Preheat oven to 375 degrees.

In a large saucepan, heat one can of the enchilada sauce.  Add shredded chicken and bring to a simmer.

Add both cheeses and a stir until combined.  Remove from heat and let sit.

Meanwhile, grab your tortilla shells.  Over a low fire on a gas stove, lightly char each side of the tortillas.  (Careful not to burn.). Once all tortillas have been successfully charred, place them in a stack under a wet paper towel to rest.  (This is important so that the tortillas do not dry out an remain flexible for wrapping.

Open the second can of enchilada sauce and pour about 1 cup of sauce into the bottom of a casserole dish.  Reserve remaining for topping.

To begin assembly, grab a tortilla and spread it with two spoonfuls of canned refried beans.  Add cooled chicken and cheese mixture.  Roll the stuffed tortilla up and place it seam-side down in the casserole dish.  Repeat until your casserole dish is full.

Pour remaining enchilada sauce on top.  Sprinkle with more shredded cheese.  Cover with foil.  Bake for 30 minutes.

Cast Iron Skillet Chicken

Cast Iron Skillet Chicken

Looking for a one pan dish that makes roasting chicken easy?  Try this recipe using a cast iron skillet.  You won’t believe how easy this is!

Ingredients:

1 whole chicken, cleaned and patted dry

Olive oil

salt

pepper

1 lemon

1 shallot, sliced

1 cup of chicken broth

2 tsp of Dijon Mustard

2 Tbsp of butter

1 tsp of rosemary

Looking for a one pan dish that makes roasting chicken easy?  Try this recipe using a cast iron skillet.  You won’t believe how easy this is!

 

Directions:

Preheat oven to 450 degrees.  Place cast iron skillet in oven to heat for 10 min.

Meanwhile, coat the chicken in olive oil and season with salt and pepper.

Remove hot skillet from oven.  Place chicken in skillet.  Cook at 450 degrees for 20-30 minutes, or until chicken registers an internal temperature of 120 degrees.

Turn off oven.  Remove chicken from oven and slice a lemon, cut side down, around the chicken.  Place the chicken back in the.oven (oven is off) and leave from 15-20 min until chicken registers an internal temperature of 160 degrees.

Place chicken on separate plate.  Tent with foil and allow to rest.

In the same skillet with the juices from the chicken, squees the lemon juice from the roasted lemons.  Add shallot and cook over medium heat for 3 minutes.  Add mustard.  Stir to combine.  Add chicken broth and allow to reduce for 10 minutes.  Whisk in. butter, salt, pepper and rosemary until butter is melted.  Carve chicken and serve.