Sunday, January 05, 2014

Chicken and Dumplings

I had left over canned biscuits from Christmas, so thought I would use them in place of homemade.... works pretty good!

1 onion, chopped
3 carrots, chopped
2 stalks celery, chopped
1/2 cup peas
1/2 tsp. thyme leaves
1/4 tsp tumeric
1/8 tsp pepper
3 Tbls. olive oil
8 cups chicken broth
1/2 cup half and half
1 rotisserie chicken, removed from bones and cut up
1 pkg canned refrigerated biscuits

Saute onion in olive oil just until soft, add carrots, celery, peas, thyme and turmeric, continue to saute for a few minutes, add chicken broth. Simmer for 20 minutes, add chicken, continue simmering for 5-10 minutes. Pour in half and half. Cut biscuits into 1/4's, drop into simmering chicken, loosely cover and simmer for 15-20 min.

Ladle up and enjoy!

Chicken Enchiladas

1 rotisserie chicken
1 onion, chopped
2 cups Jack cheese, shredded
10 fajita size flour tortillas
1/4 butter
1/4 flour
2 cups chicken broth
1/4 tsp cumin
1 small can chopped green chilies
1 cup sour cream

Preheat oven to 350.

Pull chicken off bones, and shred with two forks or cut up with kitchen scissors, then set aside.
Saute onion until soft, add to chicken and toss with 1 cup Jack cheese.

Evenly divide chicken mixture on tortillas,  roll up, lay seam side down in a 13x9 pan .

Make a roux -Melt butter in a saucepan, add flour cook for 2-3 minutes constantly stirring.
Slowly whisk in chicken broth, bring to a boil, reduce heat, add cumin and green chilies, then simmer for a few minutes.  Remove from heat; stir in sour cream.  Pour sauce over the enchiladas and sprinkle remaining cheese over all.

*Bake at 350 for 20 minutes, then place under broiler for just 3 minutes.

Serve with Spanish rice, guacamole etc...


*at this point you can cover with foil and freeze if you wish, or refrigerate for a few hours until ready to bake later in the day.