Well, it’s Tuesday again! Time for a new recipe…or two. I’m still waiting for you guys to share some recipes with me. I’ve talked to a ton of you who say you’ve been loving these new recipes! Share the love people!!! Leave us one in your comments!
Acapulco Chicken (courtesy of my friend Mischa)
2-3 pounds of boneless skinless chicken breasts
1 can Cream of Chicken soup
1 8oz container of sour cream
1 4 oz can of diced green chilis
Cheddar & Monterey Jack cheese – shredded
8 large or 10 medium tortillas
1/4 cup milk
1 can Cream of Chicken Soup
8 oz. container of sour cream
oregano, salt, and pepper to taste
Dice chicken and cook in medium sized pot. Drain. Add 1 can of soup, 1 container of sour cream, diced green chilis, and a handful of cheese. Stir. Bring to a boil then simmer 5-8 minutes, stirring occasionally. Pour mixture into tortillas, roll, and place in greased pan. Mix ingredients for sauce. Bring to a boil. Pour over tortillas. Sprinkle with cheese until covered. Bake at 350 degrees for 30 minutes.
Chicken-Green Chili Straws with Jalapeno Honey Dip
1 1/2 cups cooked chicken thigh meat, chopped
1/2 cup sour cream
1/3 cup shredded Mexican cheese blend (recommended: Kraft or Sargento)
1 (4-ounce) can diced green chiles
2 tablespoons chopped fresh cilantro leaves
1 teaspoon ground cumin
1 package egg roll wrappers
1 cup honey
3 tablespoons chopped pickled jalapenos
1 tablespoon cider vinegar
Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
In a large bowl, combine chicken, sour cream, cheese, green chiles, cilantro, and cumin. Mix well to combine.
Arrange egg roll wrappers on a flat surface. Place a small
amount of filling in the lower third (towards 1 corner) of each
wrapper. Fold over the bottom corner of the wrapper, tightly roll up 1
turn and then fold in the sides. Dip your finger in water and run it
along the corner and edge. Tightly roll up the rest of the way, sealing
the edges and seam shut. Place "straws" on prepared baking sheet and
spray with cooking spray. Bake 10 to 12 minutes, until golden brown.
Meanwhile, in a small bowl, combine honey, pickled jalapenos and vinegar. Mix well and serve alongside straws.
This recipe came courtesy of Robin Miller over at Food Network. Go check em’ out!