Any Home Bakers Here?

[PorchChickens3]

Chicken Enchiladas With Homemade Sauce

• 2 tablespoons avocado oil (or olive oil)
• 1 small white onion, peeled and diced
• 1.5 pounds boneless skinless chicken breasts, diced into small 1/2-inch pieces
• 1 (4-ounce) can diced green chiles
• sea salt and freshly-cracked black pepper
• 1 (15-ounce) can black beans, rinsed and drained
• 8 large flour tortillas
• 3 cups Mexican-blend shredded cheese
• 1 batch red enchilada sauce
• optional toppings: fresh cilantro, chopped red onions, diced avocado, avocado, sour cream, and/or crumbled cotija cheese
• Preheat oven to 350°F. Prepare your enchilada sauce.
  1. In large sauté pan, heat oil over medium-high heat. Add onion and sauté for 3 minutes, stirring occasionally. Add diced chicken and green chiles, and season with a generous pinch of salt and pepper. Sauté the mixture for 6-8 minutes, stirring occasionally, or until the chicken is cooked through. Add in the beans and stir until evenly combined. Remove pan from heat and set aside.
  2. To assemble the enchiladas, set up an assembly line including: tortillas, enchilada sauce, chicken mixture, and cheese. Lay out a tortilla, and spread two tablespoons of sauce over the surface of the tortilla. Add a generous spoonful of the chicken mixture in a line down the center of the tortilla, then sprinkle with 1/3 cup cheese. Roll up tortilla and place in a greased 9 x 13-inch baking dish.
  3. Assemble the remaining enchiladas. Then spread any remaining sauce evenly over the top of the enchiladas, followed by any extra cheese.
  4. Bake uncovered for 20 minutes, until the enchiladas are cooked through and the tortillas are slightly crispy on the outside. Remove pan from the oven and serve the enchiladas while they’re nice and warm, garnished with lots of toppings.
  5. Store any leftovers in a sealed container in the refrigerator for up to 3 days, or freeze for up to 3 months.

Sauce:
2 tablespoons avocado oil (or olive oil, or any other neutral oil)
2 tablespoons all-purpose flour*
4 tablespoons chili powder (not cayenne!*)
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon dried oregano
2 cups chicken or vegetable stock

Heat oil in a small saucepan over medium-high heat. Add flour and whisk together over the heat for one minute. Stir in the remaining seasonings (chili powder through oregano). Then gradually add in the stock, whisking constantly to remove lumps. Reduce heat and simmer 10-15 minutes until slightly thickened.
Use immediately or refrigerate in an air-tight container for up to 3 days.

I like to serve it with yellow rice and refried beans.

 

[BullChick]

Duckling likes mushrooms and lobster and lemons. She liked hot stuff until she was told it was bad. Ditto with all fruits and vegetables except peas. She never liked peas. She has a pear allergy, and I am still unsure of blueberries since she stopped eating them.

 

[Susan Dye]

She isn’t. She eats them elsewhere. I’m glad. I know mushrooms are in many things. I feel special that as my %^*#•^ *#}£{ husband’s third wife, my m-i-l stopped making green bean casserole with mushroom soup regardless of who’s eating it.

My late husband just did not like mushrooms period. Thought they tasted like dirt, I tried telling him they "earthy" tasting. So, for more than 20 yrs no more stroganoff and green bean casserole made with cream of celery soup. Actually, the green bean casserole wasn't half bad. So don't feel bad, people adjust. Or, they pig out on mushrooms when you're not around .

 

[Susan Dye]

Chicken Enchiladas With Homemade Sauce

• 2 tablespoons avocado oil (or olive oil)
• 1 small white onion, peeled and diced
• 1.5 pounds boneless skinless chicken breasts, diced into small 1/2-inch pieces
• 1 (4-ounce) can diced green chiles
• sea salt and freshly-cracked black pepper
• 1 (15-ounce) can black beans, rinsed and drained
• 8 large flour tortillas
• 3 cups Mexican-blend shredded cheese
• 1 batch red enchilada sauce
• optional toppings: fresh cilantro, chopped red onions, diced avocado, avocado, sour cream, and/or crumbled cotija cheese
• Preheat oven to 350°F. Prepare your enchilada sauce.
  1. In large sauté pan, heat oil over medium-high heat. Add onion and sauté for 3 minutes, stirring occasionally. Add diced chicken and green chiles, and season with a generous pinch of salt and pepper. Sauté the mixture for 6-8 minutes, stirring occasionally, or until the chicken is cooked through. Add in the beans and stir until evenly combined. Remove pan from heat and set aside.
  2. To assemble the enchiladas, set up an assembly line including: tortillas, enchilada sauce, chicken mixture, and cheese. Lay out a tortilla, and spread two tablespoons of sauce over the surface of the tortilla. Add a generous spoonful of the chicken mixture in a line down the center of the tortilla, then sprinkle with 1/3 cup cheese. Roll up tortilla and place in a greased 9 x 13-inch baking dish.
  3. Assemble the remaining enchiladas. Then spread any remaining sauce evenly over the top of the enchiladas, followed by any extra cheese.
  4. Bake uncovered for 20 minutes, until the enchiladas are cooked through and the tortillas are slightly crispy on the outside. Remove pan from the oven and serve the enchiladas while they’re nice and warm, garnished with lots of toppings.
  5. Store any leftovers in a sealed container in the refrigerator for up to 3 days, or freeze for up to 3 months.

Sauce:
2 tablespoons avocado oil (or olive oil, or any other neutral oil)
2 tablespoons all-purpose flour*
4 tablespoons chili powder (not cayenne!*)
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon dried oregano
2 cups chicken or vegetable stock

Heat oil in a small saucepan over medium-high heat. Add flour and whisk together over the heat for one minute. Stir in the remaining seasonings (chili powder through oregano). Then gradually add in the stock, whisking constantly to remove lumps. Reduce heat and simmer 10-15 minutes until slightly thickened.
Use immediately or refrigerate in an air-tight container for up to 3 days.

I like to serve it with yellow rice and refried beans.

Man that sounds good!

 

[pennyJo1960]

Thank you for the recipe @PorchChickens3

 

[Susan Dye]

View attachment 2120368

That's a good hand. Pung of own wind, all pungs, and a pair.

Anyway, I'm planning on making pizza sometime. Don't know when.

Anyway, I feel the need to tell you all this. I am having some problems with my medication. Seeing my psychiatric doctor on Tuesday. My depression is very bad.

I should be fine until then, but please keep me in your thoughts.

Jared

Take care Jared. Have you tried a hot line for depression? Might it help to get you through till Tuesday? Hang in there. Wishing you the best.

 

[ronott1]

Chicken Enchiladas With Homemade Sauce

• 2 tablespoons avocado oil (or olive oil)
• 1 small white onion, peeled and diced
• 1.5 pounds boneless skinless chicken breasts, diced into small 1/2-inch pieces
• 1 (4-ounce) can diced green chiles
• sea salt and freshly-cracked black pepper
• 1 (15-ounce) can black beans, rinsed and drained
• 8 large flour tortillas
• 3 cups Mexican-blend shredded cheese
• 1 batch red enchilada sauce
• optional toppings: fresh cilantro, chopped red onions, diced avocado, avocado, sour cream, and/or crumbled cotija cheese
• Preheat oven to 350°F. Prepare your enchilada sauce.
  1. In large sauté pan, heat oil over medium-high heat. Add onion and sauté for 3 minutes, stirring occasionally. Add diced chicken and green chiles, and season with a generous pinch of salt and pepper. Sauté the mixture for 6-8 minutes, stirring occasionally, or until the chicken is cooked through. Add in the beans and stir until evenly combined. Remove pan from heat and set aside.
  2. To assemble the enchiladas, set up an assembly line including: tortillas, enchilada sauce, chicken mixture, and cheese. Lay out a tortilla, and spread two tablespoons of sauce over the surface of the tortilla. Add a generous spoonful of the chicken mixture in a line down the center of the tortilla, then sprinkle with 1/3 cup cheese. Roll up tortilla and place in a greased 9 x 13-inch baking dish.
  3. Assemble the remaining enchiladas. Then spread any remaining sauce evenly over the top of the enchiladas, followed by any extra cheese.
  4. Bake uncovered for 20 minutes, until the enchiladas are cooked through and the tortillas are slightly crispy on the outside. Remove pan from the oven and serve the enchiladas while they’re nice and warm, garnished with lots of toppings.
  5. Store any leftovers in a sealed container in the refrigerator for up to 3 days, or freeze for up to 3 months.

Sauce:
2 tablespoons avocado oil (or olive oil, or any other neutral oil)
2 tablespoons all-purpose flour*
4 tablespoons chili powder (not cayenne!*)
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon dried oregano
2 cups chicken or vegetable stock

Heat oil in a small saucepan over medium-high heat. Add flour and whisk together over the heat for one minute. Stir in the remaining seasonings (chili powder through oregano). Then gradually add in the stock, whisking constantly to remove lumps. Reduce heat and simmer 10-15 minutes until slightly thickened.
Use immediately or refrigerate in an air-tight container for up to 3 days.

I like to serve it with yellow rice and refried beans.

Thanks for the recipe!

 

[igorsMistress]

View attachment 2120368

That's a good hand. Pung of own wind, all pungs, and a pair.

Anyway, I'm planning on making pizza sometime. Don't know when.

Anyway, I feel the need to tell you all this. I am having some problems with my medication. Seeing my psychiatric doctor on Tuesday. My depression is very bad.

I should be fine until then, but please keep me in your thoughts.

Jared

Good luck Jared! Will definitely be thinking of you.

 

[jnicholes]

Thanks, guys. I really appreciate it. Thanks for all the support. I will keep you all updated.

On a side note, I got a hold of this. It made me quite happy.

Just so you know, it's public domain.

 

[pennyJo1960]

Sop correct me if I am wrong but MahJong I play also