Twice Cooked Chicken For Tacos And Enchiladas Food

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TWICE-COOKED LEMON CHICKEN



Twice-Cooked Lemon Chicken image

Make and share this Twice-Cooked Lemon Chicken recipe from Food.com.

Provided by Feast Your Eyes

Categories     Chicken Thigh & Leg

Time 1h

Yield 6 serving(s)

Number Of Ingredients 18

6 boneless skinless chicken thighs
2 cups fresh lemon juice
1/8 cup dry sherry
6 tablespoons lemon zest, divided
2 tablespoons fresh thyme, chopped
1 tablespoon fresh rosemary, chopped
3 fresh garlic cloves, minced
1 cup all-purpose flour
1 teaspoon kosher salt
1 tablespoon paprika
1 tablespoon onion powder
1 teaspoon fresh ground black pepper
1/2 cup vegetable oil
1/2 cup light brown sugar
1/3 cup chicken broth
6 lemon slices
1/8 cup capers
2 scallions, thinly sliced

Steps:

  • Wash chicken and pat dry with paper towels.
  • Pierce each chicken piece with the tip of a sharp knife (one or two 1/2-inch slits) - This will allow the marinade to better-permeate the chicken. Set aside.
  • Place lemon juice, sherry, lemon zest (3 tablespoons), thyme, rosemary and garlic in a small mixing bowl, whisk to combine.
  • Pour the marinade into a gallon-size resealable plastic bag; add the chicken; squeeze out the air and seal the bag. Refrigerate to marinate for two hours, turning once.
  • Meanwhile, combine the flour, salt, paprika, onion powder, and black pepper in a brown paper lunch bag.
  • Remove chicken thighs from the marinade; reserve 4 tablespoons and dispose of the remaining.
  • Add each piece of chicken (one-at-a-time) to the flour mixture; seal the bag and shake to coat evenly.
  • In a large, heavy-bottom skillet, heat the oil over a medium-high flame. Add each coated chicken thigh - without over-crowding - fry until browned, about 10 to 15 minutes.
  • Preheat oven to 350 degrees F.
  • Lightly coat the bottom of a 9x13 casserole dish with a no-stick cooking spray. Arrange the browned chicken in the casserole dish and sprinkle with the brown sugar. Scatter the capers around the chicken pieces.
  • Mix the broth with the reserved marinade; pour over the chicken. Top each thigh with a lemon slice.
  • Bake chicken for about 20 to 30 minutes, or until the juices run clear and the meat is tender.
  • Remove from oven and let the chicken rest, covered in foil, for 10 minutes before serving. Transfer chicken and capers to a warmed serving platter; sprinkle with scallions and the remaining lemon zest.
  • Pour the juices from the casserole dish into small serving bowl; skim the fat off the top. Serve the juices on the side with fluffy white rice and a tossed green salad.

Nutrition Facts : Calories 449.6, Fat 21.4, SaturatedFat 3.1, Cholesterol 57.3, Sodium 489.8, Carbohydrate 46.1, Fiber 2.7, Sugar 21, Protein 17.1

SHREDDED CHICKEN FOR ENCHILADAS, TOSTADAS, TACOS...



Shredded Chicken for Enchiladas, Tostadas, Tacos... image

This is an authentic filling used for Mexican dishes such as: enchiladas, tostadas and tacos. You can easily double the recipe, as it freezes well. I always have some on hand in the freezer. Use this in place of plain shredded chicken; and it will kick an average Mexican recipe up a notch (IMHO). COOK'S NOTES: 1 whole frying chicken, giblets and excess fat removed, can be used instead of boneless chicken breasts.

Provided by JTsMom

Categories     Chicken

Time 45m

Yield 10 serving(s)

Number Of Ingredients 17

4 boneless chicken breast halves
1/2 medium onion, sliced
2 garlic cloves, smashed
1 tablespoon salt
water
2 tablespoons butter
1 garlic clove, minced
1/2 medium onion, chopped
1 medium tomatoes, seeded and chopped
1/2 green bell pepper, chopped
1 teaspoon fresh coarse ground black pepper
1 teaspoon marjoram
1/4 cup cilantro, chopped (or to taste)
1 1/2 teaspoons ground cumin
2 tablespoons tomato sauce
1 1/2 teaspoons salt (to taste)
1/2 cup chicken broth (reserved)

Steps:

  • Place first four ingredients in a pot. Add just enough water to cover the chicken.
  • Bring to a slow boil, cover, lower heat to maintain a simmer and cook until done, about 20 - 25 minutes. If using a whole chicken; cook approximately 50 - 60 minutes.
  • Remove chicken from pot, let cool and shred. (I cool my chicken in the refrigerator to be safe) If using a whole chicken; remove meat from bones and shred. Reserve broth.
  • In a large pan, melt butter over low heat.
  • Add the remaining ingredients listed, except tomato sauce, salt, and broth.
  • Sauté until soft, about 10 minutes.
  • Stir in shredded chicken and briefly sauté.
  • Add tomato sauce and ½ cup of reserved broth.
  • Salt to taste.

COPYCAT TACO BELL CHICKEN ENCHILADA BOWL



Copycat Taco Bell Chicken Enchilada Bowl image

I love to order this when going to taco bell. I requested this the other day and was told they dont offer it anymore. I was feeling in the mood for a saucy savory mexican type meal and came up with my version of it and tasted just like the real thing. It's basically a layer of beans,spanish rice,chicken,enchilada sauce,cheese,sour cream and green onions ..and oh so good!

Provided by chef FIFI

Categories     Lunch/Snacks

Time 30m

Yield 1 serving(s)

Number Of Ingredients 9

1 cup cooked chicken breast
5 tablespoons refried beans
1 cup cooked rice
3 -4 tablespoons enchilada sauce (I prefer pace brand)
1 tablespoon taco seasoning
4 tablespoons enchilada sauce
1/2 cup of shredded cheese
1 tablespoon green onion
1/2-1 tablespoon sour cream

Steps:

  • Lightly season and cube chicken and cook in a medium pan with a little bit of water,olive oil, and taco seasoning.
  • Add 3-4 Tbsp of enchilada sauce to cooked rice and mix well.
  • Layer in a salad bowl (or similiar) in this order.
  • Refried beans on bottom layer,next a layer of rice,chicken, enchilada sauce, green onions, cheese.
  • Then microwave for about 2 to 3 minutes.
  • Top with sour cream.
  • This recipe can be tripled and made in a 8x8 pan to make more servings.
  • Hot peppers and tomatoes and lettuce can be added within the layers.
  • Enjoy!

SPICY CHICKEN ENCHILADAS FOR TWO



Spicy Chicken Enchiladas for Two image

Assembled in only 15 minutes, this Mexican specialty is one you'll make often.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 2

Number Of Ingredients 12

2 boneless skinless chicken breasts, cut into bite-size pieces
1/2 cup chopped onion (1 medium)
1/4 teaspoon salt
1/4 teaspoon dried oregano leaves
1/8 teaspoon pepper
1/2 cup Old El Paso™ enchilada sauce (from 10-oz can)
1 cup shredded Cheddar cheese (4 oz)
1/2 cup sour cream
2 tablespoons Old El Paso™ chopped green chiles (from 4.5-oz can)
4 Old El Paso™ flour tortillas for burritos (8 inch) (from 11.5-oz package)
1/2 cup chopped lettuce
1/2 cup chopped tomato (1 small)

Steps:

  • Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. Heat 8-inch nonstick skillet over medium-high heat. Add chicken; cook 2 to 3 minutes, stirring frequently, until lightly browned.
  • Stir in onion, salt, oregano and pepper. Cook 3 to 5 minutes, stirring frequently, until chicken is no longer pink in center. Cool 5 minutes.
  • Meanwhile, spread 1/4 cup of the enchilada sauce in baking dish.
  • Stir 1/2 cup of the cheese, the sour cream and chiles into chicken mixture. Spoon mixture evenly down center of each tortilla; roll up and place seam side down over sauce in dish. Spoon remaining 1/4 cup enchilada sauce over tortillas. Cover with foil.
  • Bake 30 to 40 minutes or until thoroughly heated. Uncover; sprinkle remaining 1/2 cup cheese over top. Bake uncovered 4 to 5 minutes longer or until cheese is melted. Sprinkle individual servings with lettuce and tomato.

Nutrition Facts : Calories 810, Carbohydrate 61 g, Cholesterol 170 mg, Fat 4, Fiber 5 g, Protein 52 g, SaturatedFat 22 g, ServingSize 1/2 of Recipe, Sodium 1470 mg, Sugar 9 g, TransFat 2 g

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