I was in a huge hurry for dinner tonight...so I stopped and picked up some popcorn chicken from the local supermarket and turned it into sesame chicken in a real hurry! I made rice to go along with it and the kids loved it!
Sesame Chicken Sauce:
1 C. Chicken Broth
1 C. Sugar
2 Tbl Lemon Juice
2 Tbl Soy Sauce
2 Tbl Sesame Oil
1/2 tsp Chili Paste (you can add more to make it spicier)
1 Garlic Clove, minced
1/4 C. Cornstarch
1/2 C. Water
Bring broth, sugar, lemon juice, soy sauce, sesame oil, chili paste, and garlic to boil. Dissolve cornstarch in water and add to boiling sauce. Simmer until sauce thickens, about 2 minutes.
Then I just added my cooked popcorn chicken to the sauce and served over rice. Super easy!
Thursday, September 13, 2012
Wednesday, September 12, 2012
Creamy Chicken Enchiladas
Having friends over for dinner tonight and this is what I am making. I have made this several times out of my Taste of Home Cookbook and it always seems to be a hit!
Creamy Chicken Enchiladas
1 8oz package cream cheese, softened
2 Tbl water
2 tsp onion powder
2 tsp ground cumin
1/2 tsp salt
1/4 tsp pepper
5 C diced cooked chicken
20 flour tortillas (6 inches) at room temp
2 10 3/4oz cans condensed cream of chicken soup, undiluted
2 C sour cream
1 C milk
2 4oz cans of chopped green chillies
2 C shredded cheddar cheese
In a large mixing bowl, beat the cream cheese, water, onion powder, ground cumin, salt, and pepper until smooth. Stir in chicken.
Place 1/4 cup down the center of each tortilla. Roll up and place seam side down in two greased 9x13 pans. In a bowl, combine soup, milk, sour cream, and chillies; pour over enchiladas.
Bake, uncovered, at 350 degrees for 30-40 minutes or until heated through. Sprinkle with cheddar cheese, bake 5 minutes longer or until cheese is melted.
Yields 10 servings
Creamy Chicken Enchiladas
1 8oz package cream cheese, softened
2 Tbl water
2 tsp onion powder
2 tsp ground cumin
1/2 tsp salt
1/4 tsp pepper
5 C diced cooked chicken
20 flour tortillas (6 inches) at room temp
2 10 3/4oz cans condensed cream of chicken soup, undiluted
2 C sour cream
1 C milk
2 4oz cans of chopped green chillies
2 C shredded cheddar cheese
In a large mixing bowl, beat the cream cheese, water, onion powder, ground cumin, salt, and pepper until smooth. Stir in chicken.
Place 1/4 cup down the center of each tortilla. Roll up and place seam side down in two greased 9x13 pans. In a bowl, combine soup, milk, sour cream, and chillies; pour over enchiladas.
Bake, uncovered, at 350 degrees for 30-40 minutes or until heated through. Sprinkle with cheddar cheese, bake 5 minutes longer or until cheese is melted.
Yields 10 servings
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