Chicken Corn Enchiladas With Pico De Gallo Food

SKILLET-ROASTED CHICKEN WITH PICO DE GALLO

Skillet-Roasted Chicken with Pico de Gallo image

We love roasting chicken in our Lodge® cast iron pans, but were looking to spice it up a bit and came up with this dish--it's very easy. It was definitely a crowd-pleaser and I'm already being asked to make it again! I just made this for the two of us, but the recipe would be easily scalable!

Provided by AmyLeighNY

Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes

Time 50m

Yield 2

Number Of Ingredients 15

Ingredients

1 large red onion, divided
1 large tomato - cored, seeded, and diced
1 jalapeno pepper, seeded and minced
1 small garlic clove, chopped
⅓ cup chopped fresh cilantro
2 teaspoons olive oil
1 small lime, juiced, divided
2 teaspoons cayenne pepper
2 teaspoons ground ancho chile pepper
2 teaspoons ground cumin
2 teaspoons dried oregano
2 teaspoons salt
2 teaspoons ground black pepper
2 boneless, skin-on chicken thighs
2 tablespoons olive oil, divided

Steps:

Chop 1/4 of the red onion and place in a small mixing bowl. Cut remaining onion into rough wedges and reserve for the chicken.
Add tomato, jalapeno, garlic, and cilantro to the chopped onion. Add olive oil and 1/2 of the lime juice; stir mixture together and set aside.
Preheat the oven to 375 degrees F (190 degrees C).
Mix cayenne pepper, chile pepper, cumin, oregano, salt, and pepper together in a small bowl.
Trim and clean chicken thighs. Lightly brush both sides with olive oil, then coat with the spice mixture.
Heat remaining olive oil in a cast iron skillet over high heat until you can see steam coming up from the pan. Add chicken and sear on both sides until skin is crispy, 3 to 4 minutes per side. Remove from the heat. Sprinkle with reserved onion wedges and remaining lime juice.
Place in the preheated oven and cook until chicken is no longer pink in the center and the juices run clear, 12 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Plate chicken and top with pico de gallo.

Nutrition Facts : Calories 380.9 calories, Carbohydrate 20.4 g, Cholesterol 58 mg, Fat 26.5 g, Fiber 6.1 g, Protein 19.3 g, SaturatedFat 4.6 g, Sodium 2397.9 mg, Sugar 6.7 g

PICO DE GALLO CHICKEN QUESADILLAS

Pico de Gallo Chicken Quesadillas image

Flour tortillas filled with chicken breast, onions, peppers, pico de gallo, and Monterey Jack cheese.

Provided by Tony Cortez

Categories World Cuisine Recipes Latin American Mexican

Time 55m

Yield 4

Number Of Ingredients 14

Ingredients

2 tomatoes, diced
1 onion, finely chopped
2 limes, juiced
2 tablespoons chopped fresh cilantro
1 jalapeno pepper, seeded and minced
salt and pepper to taste
2 tablespoons olive oil, divided
2 skinless, boneless chicken breast halves - cut into strips
½ onion, thinly sliced
1 green bell pepper, thinly sliced
2 cloves garlic, minced
4 (12 inch) flour tortillas
1 cup shredded Monterey Jack cheese
¼ cup sour cream, for topping

Steps:

In a small bowl, combine tomatoes, onion, lime juice, cilantro, jalapeno, salt, and pepper. Set pico de gallo aside.
In a large skillet, heat 1 tablespoon olive oil. Add chicken and saute until cooked through and juices run clear. Remove chicken from skillet and set aside.
Put the remaining 1 tablespoon of olive oil in the hot skillet and saute the sliced onion and green pepper until tender. Stir in the minced garlic and saute until the aroma is strong. Mix in half of the pico de gallo and chicken breast meat. Set aside; keep warm.
In a heavy skillet, heat one flour tortilla. Spread 1/4 cup shredded cheese on the tortilla and top with 1/2 the chicken mixture. Sprinkle another 1/4 cup cheese over the chicken and top with another tortilla. When bottom tortilla is lightly brown and cheese has started to melt, flip quesadilla and cook on the opposite side. Remove quesadilla from skillet and cut into quarters. Repeat with remaining ingredients. Serve quesadillas with sour cream and remaining pico de gallo.

Nutrition Facts : Calories 673.2 calories, Carbohydrate 72.8 g, Cholesterol 65 mg, Fat 29.1 g, Fiber 6.7 g, Protein 31 g, SaturatedFat 10.9 g, Sodium 978.5 mg, Sugar 7.2 g

CHICKEN AND CORN ENCHILADAS

Chicken and Corn Enchiladas image

From Bon Appetit The Christmas Season cookbook. This makes a lot and sounds like it would work well for a buffet and you can make them one day ahead.

Provided by lazyme

Categories Chicken Breast

Time 1h5m

Yield 16 serving(s)

Number Of Ingredients 10

Ingredients

3 cups cooked chicken, shredded
1 1/2 cups red onions, sliced
1 1/2 cups frozen corn kernels, thawed
1/4 cup sour cream
1/2 cup fresh cilantro, chopped
1 teaspoon ground cumin
2 cups monterey jack pepper cheese, hot and grated (about 8 ounces)
3 cups salsa, purchased thick and chunky mild
3 cups red enchilada sauce
16 (6 inch) corn tortillas

Steps:

Lightly oil 15x10x2-inch glass baking dish.
Mix first 6 ingredients and 1 cup cheese in medium bowl.
Season chicken filling to taste with salt and pepper.
Mix salsa and enchilada sauce in large bowl.
Heat heavy medium skillet over high heat.
Add 1 tortilla and cook until heated through, about 10 seconds per side.
Brush tortilla with some of sauce mixture.
Spoon 1/3 cup chicken filling into center of tortilla.
Roll up.
Place seam side down in prepared baking dish.
Repeat with remaining tortillas, some sauce and remaining filling.
(Can be made 1 day ahead. Cover and chill enchiladas and remaining sauce separately).
Preheat oven to 350ºF.
Spoon remaining sauce over enchiladas.
Sprinkle with remaining 1 cup cheese.
Cover with foil.
Bake until heated through, about 35 minutes (or up to 45 minutes for refrigerated enchiladas).