Chicken Enchiladas (Cosby family recipe) (post made by Levi)

 Ingredients

*Note: almost all measurements here are not exact, whatever is available/cheap/on hand will probably work fine*

1-2 lbs chicken or equivalent size rotisserie, diced 

1 or 1/2 onion (type and amount depend on your preference), diced

1 block cream cheese, softened

1/2 pound pepper jack cheese, shredded

12 tortillas, cooked if not precooked (2 per person in our family, if you have fewer people you can scale the recipe to fit or just have more leftovers)

1 8 oz bag Frontera green chili enchilada sauce (or 10 oz can of Great Value enchilada sauce or whatever similar amount of green chile enchilada sauce you can find)

1 1/2 teaspoons Cumin (or until chicken is well seasoned in step 3)

1/2 teaspoon Chili powder (or until chicken is lightly seasoned in step 3)

Cream if desired

*make sure the ratio of cumin to chili powder is 3:1*

Recipe:

1. Sautee onions (use a large pan here if using raw chicken)

2. Add chicken, cook (unless using precooked chicken, in which case just add to onions and turn off heat)

3. Add seasonings, stir well, turn off heat. 

4. Add cream cheese. If not soft enough, microwave in 10 second increments until a thumb easily dents it

5. Add about 1/4 C of the sauce

6. Add a little of the pepper jack cheese

8. Spray a 9 x 13 pan with cooking spray

9. If desired, drizzle bottom of pan with cream and some sauce

10. Fill each tortilla with ~3/4 C filling and roll up, place in bottom of pan side by side

11. Drizzle with rest of sauce, top with rest of pepper jack cheese

White Chicken Chili

 

Ingredients

4 servings

3

Tbsp. unsalted butter

2

Tbsp. extra-virgin olive oil

1

medium onion, finely chopped

4

garlic cloves, thinly sliced

1

lb. ground chicken, preferably dark meat

1½

tsp. Diamond Crystal or 1 tsp. Morton kosher salt, plus more

1

tsp. chili powder

1

tsp. ground cumin

½

tsp. ground coriander

Freshly ground pepper

2

4-oz. cans diced green chiles

2

15.5-oz. cans white beans, rinsed

3

cups low-sodium chicken broth

Sliced avocado, sour cream, cilantro leaves, sliced jalapeños, corn chips, and lime wedges (for serving)

Preparation

1. Step 1

   Heat 3 Tbsp. unsalted butter and 2 Tbsp. extra-virgin olive oil in a large Dutch oven or other heavy pot over medium-high until butter is melted. Cook 1 medium onion, finely chopped, and 4 garlic cloves, thinly sliced, stirring occasionally, until onion is softened, 4–6 minutes. Add 1 lb. ground chicken, preferably dark meat, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, 1 tsp. chili powder, 1 tsp. ground cumin, and ½ tsp. ground coriander; season with freshly ground pepper. Cook, stirring often and breaking up chicken with a wooden spoon, until combined and chicken is no longer pink, 3–4 minutes. Add two 4-oz. cans diced green chiles and cook, stirring often and continuing to break up chicken, until chicken is cooked through, 2–3 minutes. 

   Step 2

   Add two 15.5-oz. cans white beans, rinsed, and 3 cups low-sodium chicken broth to pot and bring to a boil. Reduce heat and simmer, stirring occasionally and mashing some of the beans with spoon, until flavors are melded and chili is slightly thickened, 8–10 minutes. Taste and season with more salt and pepper if needed.

   Step 3

   Divide chili among bowls and top with sliced avocado, sour cream, cilantro leaves, sliced jalapeños, and corn chips. Serve with lime wedges for squeezing over.