This recipe is super easy to make. I cooked my chicken ahead of time, then added the rest of the ingredients once cooled. This recipe is taken from Kraft’s “What’s Cooking” magazine Summer 2013. My kids love Mexican food, so I like to change up our usual recipes. I found that 1/2 a pound of chicken wasn’t enough, I ended up using 3 breasts of chicken and made 6 good sized tortilla pockets. I did not need the egg to seal the tortillas that I put the refried beans in as they stuck just fine. I made 3 tortillas without the beans for my kids and used the egg to seal those ones. I served my tortilla pockets with the left-over refried beans and freshly made guacamole.
2 tablespoons oil, divided
1/2 lb. (225 g) boneless skinless chicken breasts, cut into 1/2-inch pieces
1 cup Kraft 3 Cheese Mexicana Finely Shredded Cheese
1/2 cup salsa
1/2 cup frozen corn
2 tablespoons chopped fresh cilantro
1/4 teaspoon ground cumin
6 large flour tortillas
3/4 cup canned retried beans
1 egg, beaten
1. Heat oven to 400F.
2. Heat 1 tablespoon oil in large skillet. Add chicken; cook and stir 4 minutes or until done. Remove from heat. Stir in cheese, salsa, corn, cilantro and cumin.
3. Spread tortillas with beans. Spoon chicken mixture down centres of tortillas. Fold in opposite sides of each tortilla, then fold bottom over filling and once again to make rectangular packet. Brush top edge with egg; press onto packet to seal. Place, seam-sides down on baking sheet; brush with remaining oil.
4. Bake 20 minutes or until golden brown.
This recipe is basically a chicken enchilada made easy, but it does take some time, especially to cook and rest. This amazing recipe was taken from “Whitewater Cooks at Home” by Shelley Adams. A spring form pan is a must in this recipe. I made this with the salsa found in the “Lime-grilled Chicken Breasts with Avocado Salsa” recipe found on this blog. I found the La Victoria enchilada sauce at Sobeys.
1 10-inch spring form pan
6 10-inch flour tortillas
2 tbsp canola oil
2 onions, thinly sliced
2 red peppers, thinly sliced
6 chicken breasts, boneless, skinless and thinly sliced or 2 lbs ground chicken meat
1 tbsp seasoning salt
2 tsp cumin
1 tsp oregano
1 tsp chili powder
1/2 cup cream cheese
1/2 cup sour cream
2 cups monterey jack cheese, grated
1/2 cup fresh cilantro, chopped
1/4 cup chopped canned jalapeno peppers
1 cup cheddar cheese, grated
2 (398 ml) cans refried beans
1 can (283 g) enchilada sauce (La Victoria is best)
1. Heat the oil in a large frying pan over medium heat
2. Saute the onions and peppers for about 10 minutes until softened.
3. Add the sliced chicken and cook until chicken is just cooked, about 15 minutes.
4. Add seasoning salt, cumin, oregano, chili powder and saute for another 3 to 4 minutes. Remove from heat and add the cream cheese, sour cream and 1 cup monterey jack cheese.
5. Stir until combined
6. Mix in the cilantro and jalapeno peppers.
7. Brush a flour tortilla on both sides with some of the enchilada sauce. Lay tortilla in the bottom of an oiled spring form pan.
8. Spread a layer of chicken mixture on top. You will need to make 3 layers so only use 1/3 of the mix. Brush another tortilla with enchilada sauce and place on top. Press down with your fingers to glue the layers together a bit.
9. Spread this layer with one can of the refried beans, the other can is for another layer. Sprinkle with a 1/3 cup of the remaining cheese and top with another tortilla that has been brushed with enchilada sauce.
10. Continue to alternate layers of the chicken mixture with beans and cheese using the remaining 3 tortillas and enchilada sauce. Top the pie with remaining monterey jack and cheddar and cover with tin foil.
11. Bake in 350F oven for 1 hour. Remove foil and bake for another 15 to 20 minutes. Take the pie out of the oven and let rest for about 15 minutes.
12. Slice the pie into wedges and serve on top of a bed of shredded lettuce. Top with sour cream, fresh cilantro, diced avocado and salsa.
Make this!!! Seriously!! Give yourself enough time to plan for this recipe. This gem was taken from “Food” by Guy Fieri. In his description of this recipe, he says that the onion stack was the number-one-selling appetizer at his restaurant Johnny Garlic’s. I can see why! I could only find 9-inch tortillas and not 8-inch, but it didn’t make a difference, there was enough sauce for layering and dipping. I roasted 3 cloves of garlic and it worked out to a close 3/4 cup.
2/3 cup canola oil
4 cups small-diced red onion (about 2 pounds)
3 Tablespoons unsalted butter
2 Tablespoons sugar
3/4 cup roasted garlic
5 Tablespoons grated Parmesan cheese
1/4 cup mayonnaise
3 Tablespoons minced cilantro
Kosher salt and freshly ground black pepper
Twelve 8-inch flour tortillas
2 Tablespoons balsamic vinegar
1. In a large skillet over medium heat, heat the oil. Add the onion and cook for 5 minutes, stirring regularly, until browned but not overly dark. Add the butter and sugar and cook until the onion has thoroughly browned, about 20 to 25 minutes. Remove from the heat, transfer to a medium bowl, and set aside to cool.
2. Add the garlic, Parmesan, mayonnaise, cilantro, and salt and pepper to taste and stir to combine. Cover and refrigerate for at lease 4 hours.
3. Reserve one-third of the mixture in the refrigerator to use to make the dipping sauce. Evenly spread the remaining mixture on the top of 11 of the tortillas. Stack the tortillas on top of one another and top with the remaining tortilla. Wrap the tortilla stack in plastic wrap and refrigerate for 12 to 24 hours to set up.
4. Preheat the grill to medium. Cut the stack into 16 wedges. Using tongs, grill each wedge on all sides until it is warmed and grill marks appear.
5. Mix the reserved onion mixture with the balsamic vinegar to make a dipping sauce; season to taste.
6. Serve the wedges with the dipping sauce.
Serves 6 to 8