Recipes: November 2014

Tuesday, November 11, 2014

*** New Mexican Ristra Chile Chicken Enchiladas

6 corn tortillas
1 lb boneless, skinless chicken thighs
1 pint ristra chile red enchilada sauce, DIVIDED
1/2 onion, thinly sliced
1 small jar/can (~1/4-1/2 cup) green chilies (or more to taste)
1/2 tsp minced garlic, about 1 clove
1/2 tsp chili powder
chicken broth (enough to cover the chicken in the saucepan)
1/3 cup shredded Pepper Jack cheese
1/3 cup shredded Cheddar cheese
1/4 cup crumbled Cotija cheese (optional)

Put the chicken in a saucepan and cover with chicken broth. Bring to a boil. Reduce to a simmer and simmer for 10-12 minutes, until the chicken is no longer pink.

Meanwhile, if using home-canned enchilada sauce, bring the sauce to a boil in a separate pot, then simmer for at least ten minutes.

Remove the chicken, reserving the broth. Using a stand mixer with a standard mixing blade (on very low speed) shred the chicken, or just use a pair of forks.

Place the chopped onion and garlic in a frying pan, add a 1/4 cup of the chicken broth, and saute until all the broth is evaporated. Add the green chilies and another 1/4 cup of the chicken broth and cook until the rest of the broth is evaporated.

Add the chicken, 1/2 tsp chili powder, and 1/2 cup enchilada sauce.

Pour 1/4 cup the enchilada sauce into the bottom of the casserole dish you will use for the enchiladas, then swirl it around to coat the bottom.

Microwave the tortillas in a stack between two damp paper towels for 30-45 seconds. Reheat as necessary.

Fill the enchiladas: place 1/6 of the filling into a tortilla. Sprinkle with a tiny bit of the Pepper Jack and Cheddar (you want some left over after filling all 6 tortillas). Roll it up, then place in the casserole dish. Repeat with the other tortillas.

Once the enchiladas are in the dish, pour the rest of the enchilada sauce evenly over the top, then sprinkle the remaining Pepper Jack and Cheddar on top.

Bake at 400 F for 15 minutes, until cheese on top has melted.

Pull out and let rest for 5 minutes, then top with Cotija cheese just before serving.

Makes 6 enchiladas, 5 WW PointsPlus each (~180 calories)

*** Vegan Stuffing

http://www.free-easy-vegan-recipes.com/vegan-stuffing.html

1/2 recipe makes enough for 6-8

3 lb whole chicken
2 cups chicken stock
4 cloves garlic, minced (2 tsp)
1 Tbsp chopped fresh thyme
1 Tbsp chopped fresh rosemary
1 lemon

zest, DIVIDED
juice, DIVIDED

2 Tbsp olive oil
(optional) freshly ground black pepper
2 tsp cornstarch
1 Tbsp water

In a small bowl, combine garlic, thyme, and rosemary; rub half of the mixture inside the chicken. Rub the inside with 1 Tbsp of the lemon juice and 1 tsp of the lemon zest.

In a pressure cooker, heat oil over high heat. Add chicken and brown on all sides. Pour in stock and remaining lemon juice; sprinkle with remaining garlic mixture.

Lock the lid in place and bring to full pressure over high heat. Reduce heat to medium-low, just to maintain even pressure, and cook for 25 to 30 minutes. Remove from heat and release pressure quickly (water method, or quick release valve). Chicken should be very tender, with an internal temperature of 170 F. If necessary, cook again for 5 more minutes.

Transfer chicken to a carving board and tent with foil to keep warm. Slowly stir in the cornstarch to the bit of water in a small bowl. Bring the reserved cooking juices to a boil, then whisk in the cornstarch slurry. Cook, whisking for about 3 minutes, or until gravy is thickened. Season to taste with pepper and stir in remaining lemon zest.

Makes 4 quarters, roughly 15 WW PointsPlus each. ?????

WEIGH THE RESULTING CHICKEN AND FIGURE OUT POINTS