CHICKEN ENCHILADAS RECIPE

Author: Phil Sinner Master Chef

CHICKEN ENCHILADAS

Servings: 6
Ingredients:

4 Chicken breast
1 c Tomato, canned; mashed
1/3 c Onion; chopped fine
1 tb Salt
1 tb Garlic powder
Salsa verde
Salsa Colorado
Sour cream
Tortillas, corn
Oil

——————————-SALSA COLORADO——————————-24 Chiles, red, mild, dried,4 tb Oil,10 Garlic clove; mincedSalt to taste,6 tb Flour
——————————–SALSA VERDE——————————–4 lb Tomatillos, peeled,1/2 c Onion; finely chopped,1/4 c Oil,1 ts Salt,1 ts Garlic; chopped
In large pot, boil chicken in water to cover until tender; reserve 2 cupsbroth.

CHICKEN WITH FRUIT SALSA

Author: Phil Sinner Master Chef

CHICKEN WITH FRUIT SALSA

Servings: 6
Ingredients:

6 Broiler-fryer chicken breast
-halved,skinned and boned
1.5 tb Cilantro,chopped
1.5 ts Ginger root,minced
1/3 ts Salt,divided
1 c Roma tomato,seeded
2/3 c Fresh pineapple,diced
1/3 c Green onion,sliced
1 4 oz can diced green
-chilies,drained
1.5 tb Lemon juice
3 tb Butter

Make pineapple salsa by mixing together in small bowl, cilantro, gingerroot, 1/8 tsp salt, tomato, pineapple, onion, chilies and lemon juice.

AVACADO CHICKEN WITH SALSA

Author: Phil Sinner Master Chef

AVACADO CHICKEN WITH SALSA

Servings: 4
Ingredients:

1 lb Boneless chicken breast
-halves
Chili powder,salt and pepper to taste
1 Ripe avocado diced 1/2"
2 tb Fresh lime juice
1/2 c Chunky salsa
2 Tomato,chopped
3 Green onions with
-tops,thinly sliced
4 Heated corn tortillas

Arrange chicken around the edges of a 9′ pie plate or baking dish. bake at 350*F for 45 minutes. add remaining ingredients. Cook for 30 more minutes.

TACO CHICKEN CASSEROLE

Author: Phil Sinner Master Chef

TACO CHICKEN CASSEROLE

Servings: 8
Ingredients:

1 c Chopped onion small
2 tb Margarine
1 cn Chopped chilies 4 oz.
2 c Tomato juice
1 lb Cheddar cheese diced
1 tb Chili powder
1/3 ts Garlic powder
2 c Chopped chicken breast,
-cooked
1 Dozen tortillas
1 c Grated cheese

Lay corn tortillas in bakink pan. Distribute all other ingredients evenly over the tortillas. bake at 350* F for 30 minutes

SPICY CHICKEN IN BROWN SAUCE

Author: Phil Sinner Master Chef

SPICY CHICKEN IN BROWN SAUCE

Servings: 6
Ingredients:

3 Whole chicken breasts,split
-,boned and skinned
3 tb Vegetable oil
2 c can tomato sauce
1/3 c Picante sauce
3 tb Unsweetened cocoa powder
1 ts Ground cumin
1 ts Oregano
1/3 ts Garlic salt

Dash EACH: cloves,nutmeg,ground allspice.
Cover chicken with plastic wrap and Pound chicken to 1/2′ thick. Lightly brown in oil in large skillet, about 3 minutes each side; Combine remaining ingredients; mixwell. Pour over chicken in skillet. Bring to boil.Reduce heat; cover and simmer,gently,10 minutes.Remove chicken to serving platter; keep warm.Cook and stir sauce until slightly thickened,about 4 to 6 minutes. Lay sauce over chicken.

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MEXICAN CHICKEN BREASTS

Author: Phil Sinner Master Chef

MEXICAN CHICKEN BREASTS

Servings: 8
Ingredients:

4 Chicken breasts, split and skinned
5Eggs
1/3 c Bottled taco sauce
1/2 ts Salt
1 3/4 c Fine dry seasoned bread crumbs
1 tb Chili powder
1.5 tb Ground cumin
1 tb Garlic powder
1 tb Dried whole oregano,
-crumbled
1/4 c Butter melted
Shredded Iceburg lettuce
Shredded Longhorn or Cheddar
-cheese
Tomato wedges
Dairy sour cream

Saute Chicken then add remaining spices. Place on platter and top with lettuce, tomatoes and Sour Cream.

GREEN CHICKEN ENCHILADAS

Author: Phil Sinner Master Chef

GREEN CHICKEN ENCHILADAS

Servings: 6
Ingredients:

1/2 lb Tomatillos,diced
1/2 c Water
1 Clove garlic,whole, crushed
2 Serrano chiles diced
1/3 ts Salt
1/3 ts Pepper
1/2 c Cilantro leaves,loosely
-packed,chopped
2 Whole chicken breasts
Lightly salted water
1 c Chicken stock
1 c Peanut oil
8 Corn tortillas
1 c Sour cream
1 lb Monterey Jack cheese,grated

Saute Chicken, heat tortillas and place on bottom of pan, add all spices. place on platter, add cheese and sour cream.

CHICKEN FAJITAS JALAPENO

Author: Phil Sinner Master Chef

CHICKEN FAJITAS JALAPENO

Servings: 8
Ingredients:

8 oz Boneless chicken breasts
1/3 c Lime juice
3 tb Water
2 Clove garlic
Jalapeno Flavor Process
-Cheese Product
Lettuce
Green onions
Tomatoes
Ripe olives
Flour tortillas

Marinate chicken breasts in lime juice, water and garlic. Serve as normal fajitas.

SPICY CHICKEN QUESADILLAS

Author: Phil Sinner Master Chef

SPICY CHICKEN QUESADILLAS

Servings: 4
Ingredients:

2 tb Olive oil
2 Boneless chicken breasts,
-cut into strips
1 tb Chili sauce
2 Jalapeno pepper, seeded and
-minced
4 six inch flour tortillas
1.5 c Shredded Cheddar cheese
3 tb Canola oil or plain
-vegetable oil

cook chicken, mix all ingredients and serve with tortillas.

GRILLED CHICKEN ACHIOTE

Author: Phil Sinner Master Chef

GRILLED CHICKEN ACHIOTE

Servings: 6
Ingredients:

10 ea Chicken Breast Halves; *
1/3 c Achiote Sauce Base; Below
1.5 c Orange Juice
3 tb Vegetable Oil
1 tb Basil Leaves; Dried
1 tb Cinnamon; Ground
1/3 ts Salt

—————————–ACHIOTE SAUCE BASE—————————–1/3 c Achiote Seeds;(AnnottoSeeds), 1/3 c Orange Juice, 1/3 c Vinegar; White, 1 ts Red Chiles; Ground, 1/2 ts Pepper, 1 ea Clove Garlic-crushed
* There should be 10 breast halves (about 3.5 lbs) which should be boned and skinned.