1/2 of a medium-sized red onion or white onion.1 jalapeno (if you like spicy, otherwise, ditch it).1 lemon or 3 tablespoons of bottled lemonjuice.2 cloves of garlic or 1 teaspoon of bottled minced garlic.2 medium-sized tomatoes (preferably vine-ripened but any works).This makes a perfect tasty condiment for enchiladas, and a bonus snack if you have tortilla chips lying around. Ingredients & Recipe: Fresh Pico De Gallo Salsa I find myself enjoying cooking infinitely more since there’s no more cleanup afterwards. Immediately rinse your cooking dishes the second you’re done with them.For the enchilada sauce, I like to use a pot that is twice as big as 2 cans of sauce so once the sauce is boiling, it doesn’t splash everywhere.I like to throw the rice in a rice cooker before I start doing anything so the rice is ready by the time the chicken is cooked.I have found cooking to be a desirable activity since that day. I never used kitchen scissors to cut chicken and consequently, never cooked chicken, until my friend introduced me to this simple gadget.I usually use frozen chicken (I buy fresh chicken once a month) and I leave it on the counter to thaw for a few hours before I want to start cooking.– Bake in oven at 350 degrees for 10 minutes or until cheese is melted and as brown as you prefer It’s okay to have extra because some of the sauce will evaporate so its nice to have some to pour on top when serving – Once all enchiladas are in the pan, pour enough enchilada sauce on top of the enchiladas until they are covered in sauce. – Roll and place in pan with fold downwards – Optional: Add in a teaspoon of diced green chilis – Add 4-5 pieces of chicken (or if you want to get technical, 1/8 of the prepared chicken) – Add 3 tablespoons of rice (or if you want to get technical, 1/8 of the prepared rice) – Lay out tortilla (one on a plate or you can lay them all out at once on a tray!) – Pour enough enchilada sauce in the bottom of the baking pan I found that there is no noticable difference in the flavor so I stopped frying the tortillas, mostly because I decided I didn’t want to go through the added step – If you choose to, you can lightly fry the tortillas. It makes for a leaner meal if you choose not to. – Bring to a boil and then simmer for 5 minutes or so – Pour in red enchilada sauce and vegetable broth – Add flour and stir so that it becomes a paste – Heat 2 tablespoons of canola oil in a pot – Prepare white rice on stove or in rice cooker – Pour in chicken and stir fry until cooked – Heat 4 tablespoons of canola oil in a large pan over medium heat I have cooked it without marinating before when I was in a hurry and it was fine – Let it marinate for 20 minutes in the fridge. – Sprinkle the garlic granules (and/or minced garlic), cayenne pepper, black pepper, cumin, and sea salt onto the chicken and mix until evenly coated
– In a bowl, chop the chicken into 1 inch pieces, smaller if you want it to cook faster Half of a tray of chicken enchiladas once baked. Plate or tray for folding/preparing enchiladas.Baking pan – I usually use a 9 x 9 inch square pan.More canola oil in a frying pan if you choose to lightly fry the tortillas.4 tablespoons cooking oil (I used Canola).Sprinkle of sea salt or salt (about 1/3 teaspoon flat).2 tablespoons garlic granules or 2 tablespoons bottled minced garlic (or 1 tablespoon of each).Serving Size: Usually 2 per person, so this is perfect for two meals. I love this recipe because you can easily increase the ingredients (and put in the same amount of time) & have more enchiladas. Click the photo to see a Food Network video of The Pioneer Woman preparing enchilada sauce & folding the enchiladas The simple chicken recipe I learned from anxiously and haphazardly experimenting until I got it right (I cook meat like a person caring for a baby for the first time – doubtful and scared as hell). In this particular case, I learned to make the enchilada sauce and prepare the enchiladas from The Pioneer Woman. It’s totally worth the reasonable amount of time it takes to make this hearty, flavorful, and plentiful dish.Īs is typical in my kitchen, my recipes come from one of two places: my mother, and The Pioneer Woman. This recipe is one of my absolute favorites in terms of the time it takes to make the meal vs. The post Grilled Tuscan Pork Chops (Easy Marinade) Recipe appeared first on Six Sisters' Stuff.Chicken Enchiladas (half a tray) before being baked & Fresh Pico De Gallo My husband actually found this recipe for me and asked that we switch up our chicken routine and try out these pork chops instead. The summer is meant for grilling! I really think that we use our grill a couple of times a week and it seems like we mostly grill chicken.
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