Woksearedchickenwithasparagusandpistachos Recipes

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CREAMY WHITE CHICKEN ENCHILADAS



Creamy White Chicken Enchiladas image

These enchiladas freeze beautifully and are fast to make. I like cooking the chicken breasts in my Instant Pot®, although a rotisserie chicken can be used for even faster recipe prep.

Provided by thedailygourmet

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h30m

Yield 8

Number Of Ingredients 14

3 large skinless, boneless chicken breast halves
½ cup water
1 medium onion, chopped
1 (4 ounce) can diced green chiles
1 cup shredded Monterey Jack cheese
1 (10 ounce) package corn tortillas, warmed
3 tablespoons butter
3 tablespoons all-purpose flour
1 cup water
1 teaspoon chicken stock concentrate (such as Better than Bouillon®)
½ teaspoon ground cumin
1 cup plain Greek yogurt
½ cup pepper Jack cheese
½ cup shredded Monterey Jack cheese

Steps:

  • Place chicken breasts, water, and onion in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Drain off water. Shred chicken using 2 forks. Mix in green chiles.
  • Combine chicken mixture with Monterey Jack cheese. Spoon some of the chicken filling into the middle of each tortilla and roll up tightly. Grease a 9x13-inch casserole dish; arrange filled tortillas in the dish.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Melt butter in a saucepan over medium heat. Stir in flour and cook for 1 minute. Add water, chicken stock concentrate, and cumin; whisk until smooth. Cook over medium heat until thick and bubbly, about 5 minutes. Stir in Greek yogurt, pepper Jack cheese, and Monterey Jack cheese. Do not boil, as yogurt may curdle.
  • Pour sauce over enchiladas in the casserole dish.
  • Bake in the preheated oven until cheeses melt, about 22 minutes. Broil on high until top browns, about 3 minutes.

Nutrition Facts : Calories 364.8 calories, Carbohydrate 21.4 g, Cholesterol 88.7 mg, Fat 18.7 g, Fiber 2.7 g, Protein 27.7 g, SaturatedFat 10.2 g, Sodium 475.1 mg, Sugar 2.5 g

CHEESY ASPARAGUS CHICKEN



Cheesy Asparagus Chicken image

Came up with this one night a few years ago when I was trying to come up with something new for dinner. My husband discovered that asparagus wasn't so bad with this meal.

Provided by PlayingInTheKitchen

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h

Yield 6

Number Of Ingredients 5

6 skinless, boneless chicken breast halves
1 (1 ounce) package dry ranch dressing mix
1 (10.75 ounce) can condensed cheddar cheese soup
1 pound fresh asparagus, trimmed
6 slices Swiss cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with foil.
  • Place chicken breasts on the baking sheet and sprinkle with 3/4 of the ranch dressing packet.
  • Bake chicken in the preheated oven until lightly browned and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Remove from oven and spoon Cheddar cheese soup over the chicken breasts. Sprinkle with remaining ranch dressing mix.
  • Place asparagus spears on the chicken breasts. Top each chicken breast with a slice of Swiss cheese.
  • Return chicken to oven and bake until the asparagus is slightly tender and the cheese is hot, about 15 more minutes.

Nutrition Facts : Calories 310.1 calories, Carbohydrate 11.7 g, Cholesterol 95.3 mg, Fat 12.8 g, Fiber 2 g, Protein 34.6 g, SaturatedFat 6.7 g, Sodium 805.8 mg, Sugar 2.6 g

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