Welcome to What's for Dinner Wednesday! Tonight I'd like to share an experiment from Mr. Poe's favorite food genre - chicken enchiladas.
Ingredients: 8 flour tortillas, 8 oz chicken breast (cooked and shredded), 1 cup cooked rice, 1 can cream of chicken soup, 1 can Rotel, 1/2 cup sour cream, 2 cups milk (not pictured), 8 oz of shredded cheddar cheese (divided).
Combine chicken, rice, soup, Rotel, sour cream, and 1/3 of the cheese in a medium bowl:
Place a liberal amount of the mixture on a tortilla, fold, and continue until all the tortillas are stuffed. Arrange the filled and folded enchiladas in a single layer in a casserole dish. In a small saucepan, warm the milk over med heat. Add cheese and stir frequently until the cheese melts; pour the finished cheese sauce over the enchiladas:
Bake at 350 until filling is hot, cheese sauce is bubbly, and the tops of the enchiladas are slightly browned (about 10-20 minutes depending on the starting temperature of filling ingredients). Enjoy!
Since it's the night before Thanksgiving, many of you are probably busy preparing for your holiday meal and don't want to put much thought or effort into tonight's meal. So What's for Dinner this Wednesday? Empanadas- a quick and easy dish that can be altered to use with whatever meats and veggies you have on hand.
Ingredients: 1 can of biscuits, 1-2 cups chicken (cooked and shredded), 1 small tomato, 1/4 cup jalapeno, 1/2 cup shredded cheddar cheese, 1 tsp cumin, and salt and pepper (not pictured).
Finely dice the veggies and combine with chicken, cheese and spices:
Roll out the biscuits (I use my fingers) until they're approximately 1/4 inch thick, and place on an ungreased cookie sheet. Put a heaping 1-2 tablespoons of the chicken mixture on half of the biscuit:
Fold the other half of the biscuit over the filling (to form a half-circle), and seal the empanada by pressing a fork gently along the curved edge of the biscuit:
Cook according to the biscuit package directions. Serve with salsa and sour cream, and enjoy!
It's another Whats for Dinner Wednesday here at the blog. Tonight, I'll be sharing with you another recipe that does double duty as one of Mr. Poe's favorite dishes and as something quick and easy for a Wednesday night meal.
Ingredients: burrito-size flour tortillas, cheese, cooked and shredded chicken, jalapenos (optional), and tomatoes (not pictured, optional).
On one half of the open tortilla layer cheese, chicken, and veggies:
Fold the tortilla in half, and carefully place it in a George Foreman type grill, closing the lid OR on a hot skillet or grill pan on the stove-top. After the cheese starts to ooze out just a bit, put the quesadilla on a plate, and cut it into four wedges with a pizza cutter or knife:
Serve with a huge dollop of sour cream and plenty of salsa. Enjoy!
Today's What's for Dinner Wednesday is one of Mr. Poe's favorites dishes from his favorite food genre: Fajitas.
Ingredients: 6-8 oz boneless, skinless chicken breast (or skirt steak), 1/2 package fajita seasoning, 1/2 a medium-large bell pepper, 1/8 of a medium onion, 1 cup water (not shown), 2-3 tortillas (not shown), desired toppings (not shown).
Dump seasoning and water into a medium skillet, and stir to dissolve some of the seasoning in the water. Thinly slice the chicken, onion, and pepper, and add to the liquid in the skillet. Toss to coat:
Cook on med-high heat, stirring occasionally, until the chicken is done, the pepper is tender, and the onion is transparent (approximately 15 min). Spoon over tortillas:
Top with your favorite toppings (we love cheddar, sour cream, jalapenos, and salsa), and serve. Refried beans, chips and queso dip, or chips and salsa partner wonderfully with this dish, as you can probably imagine. Enjoy!
Happy What's for dinner Wednesday, I'm actually "cheating" in that this recipe was actually made for lunch on Sunday. It was pretty tasty though, and I'm sure we'll be making it again soon (but not too soon for possibly obvious reasons). This recipe was also adapted from the back of a Knorr Rice Sides Buffalo Chicken flavor package (serves 4).
The ingredients: 1 package Knorr Rice Sides Buffalo Chicken flavor, 3/4 bottle of Moore's Buffalo sauce, 1/4 cup onion (thinly sliced), 1/2 cup green bell pepper (thinly sliced), 1Tbs olive oil, 1.5 cups cooked and diced chicken* (not shown), flour tortillas (not shown).
Prepare rice in a 2 qt saucepan according to directions on the back of the package.
Place oil, onions and peppers in a small skillet and saute on med-high till onions are translucent and peppers are slightly softened.
Turn the burner down to low, and add the cooked chicken* and buffalo sauce to the cooked veggies. Stir to coat.
Once the rice is finished cooking, place a tortilla on a plate. Layer the rice and then the chicken mixture on top. As an afterthought I wouldn't recommend this much filling in a single taco ;). Add sour cream and shredded cheddar cheese if desired.
Wrap and serve. This one was Mr. Poe's, and it was so big that he had to eat it with a fork. Mine was smaller and easier to handle.
*I had some left over empanada filling (cooked chicken (~1 cup), corn (~1/2 cup) and cheddar cheese (~1/4 cup)) that I used instead of cooking more chicken.
