|Chicken (Master Chefs)|
|by Bruno Loubet|
This volume is part of a series which brings together 24 chefs and cookery writers to present ten of their favourite recipes.
Results 1 - 10 of 729 for chicken enchilada chili
Boil whole chicken with seasoning in ... pieces. Combine soup, chili and sour cream ... degrees for 1 hour. Remainder can be double wrapped in foil and frozen.
Boil chicken tenderloin in water ... Ending with layer of cheese on the top. Bake at 350°F for 30 to 40 minutes. Let cool for 10 minutes. Cut and serve.
Saute onion and ... tender. Stir in enchilada sauce, sour cream, ... to soften. Divide chicken for tortillas. Sprinkle ... garnish with peppers. 4 servings.
Bone and dice chicken and add to sauces, spices, onion and chilies. Bring to simmer in saucepan (approximately 5 minutes).
Heat oil, dip ... pan, fill with chicken. Divide chicken ... Top with cheese. SAUCE: Fry onion in butter, add green chilies, soup and milk, bring to boil.
Mix soup, sour cream, green chili, salt and chicken together. Pour a ... of mixture over enchiladas. Bake at ... 25 to 30 minutes. I use a 9x12 inch pan.
Heat oven to 350 degrees. Mix chicken, 1 1/2 ... green onions. Bake 5 minutes longer. (Substitute cheddar cheese for Monterey Jack.) Yield: 8 to 12 servings.
In small casserole ... amount of green chili sauce, spread over ... cheese, 1/2 diced chicken and more grated ... minutes before cutting into squares to serve.
Saute chicken with garlic and ... minutes at 350 degrees. Serve with chopped onion, shredded lettuce, pace picante sauce, and hot flour tortillas. Serves 4.
Shred chicken; mix with ... mixture. Place in casserole layer style with cheeses between each layer. Bake at 350 degrees for 20 minutes to melt cheeses.
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