Chicken Enchilada Stuffed Baked Potatoes Food

CHICKEN ENCHILADA-STUFFED SQUASH

Steps:

• Preheat the oven to 425 degrees F. Place the squash halves in a large microwave-safe bowl with 1/4 cup water; cover loosely with plastic wrap. Microwave until fork-tender, about 15 minutes.
• Meanwhile, heat the olive oil in a medium saucepan over medium-high heat. Add the onion and poblano and cook, stirring, until slightly softened, about 2 minutes. Add the garlic, cumin, 1/2 teaspoon salt and a few grinds of pepper; cook, stirring occasionally, until the vegetables soften, about 3 minutes. Add the enchilada sauce and chicken. Bring to a simmer and cook until the sauce slightly thickens, about 5 minutes. Stir in the cilantro and season with salt and pepper.
• Place the acorn squash cut-sides up in a 9-by-13-inch baking dish. Divide the chicken filling evenly among the squash halves and top with the cheese. Bake until the cheese is lightly golden and melted, 10 to 12 minutes. Top with sour cream and more cilantro.

GREEN CHICKEN ENCHILADA-STUFFED BAKED POTATO

Steps:

• Place chicken breast in a large saucepan and cover with 1 inch of water. Bring to a boil, reduce heat, and simmer for 15 minutes.
• Transfer chicken to a cutting board and let cool until easily handled. Shred chicken.
• Heat a large skillet over high heat. Add chicken to the skillet and sprinkle with cumin. Stir in green enchilada sauce and bring to a boil. Reduce heat and simmer until sauce is thickened, about 8 minutes.
• Place potatoes on serving plates. Cut potatoes open and divide butter between the two. Fluff with a fork. Stuff potatoes with chicken mixture and top with Cheddar cheese, olives, and sour cream.

POTATO-STUFFED ENCHILADAS

Steps:

• Peel and dice the potatoes, dice the tomatoes, thinly slice the green.
• onions, coursely chop the onions, mince the garlic cloves.
• Sauce: Heat olive oil in heavy skillet.
• Add onions and garlic and saute; 5 minutes.
• Mix in cumin seeds, chili powder, oregano, cinnamon and saute; 1 minute.
• Add enchilada sauce and tomato sauce, simmer 2 minutes.
• Mix in lime juice.
• Season to taste with salt and cayenne.
• (Sauce can be prepared 2 days in advance and reheated before use.).
• Enchiladas: Heat oil in large heavy skillet.
• Add potatoes and cook until golden, stirring often, about 8 minutes.
• Reduce heat.
• Add chili powder and cumin, cook 2 minutes.
• Add tomatoes, green onions and tomato sauce.
• Cover and cook until potatoes are tender, about 6 minutes.
• Add 1/3 cup Jack cheese, egg, cilantro and jalapeno; stir until cheese melts.
• Season with salt and cayenne; set aside.
• Brush tortillas with oil and fry briefly in a hot nonstick pan, about 30 seconds on each side.
• Top each tortilla with 1/3 cup filling.
• Roll up and place, seam side down, in baking dish.
• Preheat oven to 450 degree F.
• Pour sauce over enchiladas.
• Sprinkle with feta cheese and remaining Jack cheese.
• Cover pan with foil and bake until heated through and bubbling, about 30 minutes.
• Serve with sour cream if desired.

CHICKEN ENCHILADA BAKE

Steps:

• Preheat oven to 375°. In a greased 13x9-in. baking dish, layer half of each of the following: chicken, enchilada sauce, sour cream, tortillas and cheese. Repeat layers., Bake, covered, 40 minutes. Uncover; bake until bubbly, about 10 minutes longer. Let stand 15 minutes before serving. If desired, sprinkle with parsley. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165° If desired, sprinkle with parsley.