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Easy Enchilada Casserole by Jeannette

8/10/2013

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3 Chicken Breast
1/2 tsp Salt
1/2 tsp Onion Powder
1/2 tsp GarlicPpowder
Olive Oil

2 c Long Grain Rice
2 tomatoes
2 medium potatoes
1 small can organic Pinto Beans
1 Chicken boulion
1 Tbsp Olive Oil
4 cups Water
1 can Ro-Tel Diced        Tomatoes with Green Chiles

1 lg can Green Echilada Sauce
6 Flour Tortillas
1 1/2 c shredded Cheddar Cheese


This dish serves 6 to 10 people
  • Wash boneless chicken breast and place in baking dish.
  •   Sprinkle on top the Salt, Onion Powder and Garlic Powder. 
  • Then sprinkle on Olive Oil.
  • Bake in 350 degree oven for 45 min approximately till juices run clear.
In Rice Cooker Add:
  • Long grain rice
  • Wash tomatoes (medium size) then dice
  • Peel potatoes then dice small
  • Drain Pinto Beans and add to rice cooker
  • Chicken boullion 
  • Olive Oil
  • Water
Turn rice cooker on and cook until done

Preheat oven to 350 degrees  In a deep 13x9 pan put a little of the green enchilada sauce.  Put the first layer of flour tortillas, wetting both sides in green sauce.  Add a couple of small ladles of rice mixture over tortillas and add some of the baked chicken breast that has been sliced into 2" x "x 1/2" pieces.  Spoon a little green enchilada mix over the top.  Now wet two more flour tortillas in enchilada sauce and layer over the top, pressing into the dish.  Layer two, spread more of the rice mixture over the dish, add sliced chicken breast and pour 1 can of Ro-Tel over the mixture.  Spoon more enchilada sauce and wet two tortillas in sauce and layer.
You can have 2-3 layers depending on pan size. At the end add the rest of the green enchilada sauce over the dish and top with shredded cheese.
Cover with foil (do not press foil into cheese) and tent with toothpicks.
Cook for approximately 50 minutes to an hour.  Should be fairly bubbly when you take it out.  


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Chicken Enchilada Chili with White Beans by Jeannette

7/3/2013

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2 whole chicken
1/2 tsp salt
1 tsp heaping of ground cumin
1 Tbsp coconut oil
1 lg can of Green Enchilada Sauce

1 lb of White Nav Beans
1 lb of Other White Beans  (I used Peruvean beans)
  • 1 tsp salt
  • 1 tbsp garlic powder
  • 1/2 tsp black or white (preferably) pepper
  • 1/4 tsp red chili pepper flakes
  • 1 heaping tsp chili pepper
  • 1tsp heaping of cumin
  • 2 carrots diced
  • Water
  • 1 carton of chicken stock or 1 tbsp chicken bouillon 

The reason I cook the beans separate from the meat is because they cook at different rates. I like the beans to be creamy but not fully bursted so thethey take longer to cook than chicken.
  • Remove skin from chicken, 
  • Remove as much bone as possible (take off back, wings etc). 
  • Trim off excess fat and throw away w/bones
  • Wash chicken and pat dry with paper towel
  • Pre-brown chicken on skillet with coconut oil
  • Place chicken in crockpot with the 1/2 tsp salt, 1 tsp cumin and cover with the green enchilada sauce
  • Let chicken cook overnight at medium heat
  • In a bigger crockpot combine rinsed beans and the spices listed, diced carrots, chicken stock (or chicken bouillon) and cover with water
  • to about 3-4" above bean line
  • Cook overnight on low

  • In the morning add chicken with enchilada sauce to bean mixture . You can keep it on low or warm.  Let flavors meld together. Add more seasoning according to your taste.
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    Cold Rice Noodle & Chicken Asian Salad by Jeannette

    7/3/2013

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    1 package (200 g) dry rice verimicelli noodles
    3 cups of sliced lettuce 
    1 carrot julienne sliced
    1 cucumber julienne sliced
    1 chicken breast
    2 tbsp coconut oil (sautee oil)
    pinch salt
    pinch black pepper
    1/2 tsp garlic powder (not salt)
    1/2 tsp onion powder
    1/2 tsp ginger powder
    2 scallions diced

    Dressing
    1/3 cup low sodium soy sauce
    1/3 cup rice wine vinegar
    2 Tbsp fish sauce
    2 Tbsp asian sriracha chili sauce, 
    2 tablespoons sesame oil
    3 tbsp Sweet Thai garlic chili sauce
    1/3 cup water


    This dish can be used for family dinners or gatherings.  If taking to an oneg make sure to refrigerate.  Bring extra dressing with you or do not add dress until ready to eat as noodles will absorb dressing and become dry.  

    • Put rice noodles into bowl with hot water and set aside to soften.
    • Sautee diced chicken breast in pan under med high heat with coconut oil.
    • Add to the chicken the spices (salt, black pepper, garlic powder, onion powder, ginger powder).
    • Stir fry in pan until cooked thoroughly.
    • Set aside when cooked fully at low temperature
    • To make dressing combine all ingredients; soy sauce, rice wine vinegar, fish sauce, sriracha, sesame oil,sweet Thai garlic sauce  and water.
    • Beat or blend dressing to combine all ingredients into suspension.
    • Check rice noodles if they need to be softer heat water to a slow boil and place rice noodles into water about 5 min until fully soft.  
    • Remove noodles from water, place in sieve and  wash thoroughly with cold water to stop the cooking and remove excess starch.
    • Place noodle in large salad bowl, add chicken mixture, add sliced lettuce, scallions, julienne carrots and cucumbers, and pour dressing over the top.
    • Combine thoroughly using tongs.
    • Optional:  Add chopped cilantro and lime 

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      Author

      Whether it's a weekly meal or Shabbat--You can make wonderful dishes very quickly.

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