WALNUT CRUSTED CHERRY CHICKEN #A1
A.1. Original Sauce Recipe Contest Entry. Who knew that blending flavorful A.1. with cherries would make an excellent sauce! The best thing...once it sits in the refrigerator it turns into a jam so it can used as such or add in water or stock to reconstitute it to a sauce again.
Provided by Layersofflavor
Categories Sauces
Time 35m
Yield 2 serving(s)
Number Of Ingredients 17
Steps:
- Bring a propane grill to 450 degrees.
- Add the first seven ingredients to a food processor and pulsate until walnuts are coarse. Rub oil and the seasoning blend on all sides of the chicken including under the skin. Lower the heat of the grill to 425 and grill the chicken until an internal temperature of 165 degrees is reached or until juices run clear. Remove and cover to keep warm.
- While the chicken cooks, cover cherries in water and boil for 8 minutes. Strain the cherries, reserving half of the water plus 3 tablespoons of the cherry water. If the cherries have pits remove them now. Add the cherries and the water back to the pan, reserving the 3 tablespoons of cherry water for later. Add the sugar, A.1., mustard, agave, fig jelly, and jalapeno jelly to the cherries and bring to a rapid boil for 5 minutes. To the same food processor used prior, add the reserved cherry water and the cherry mixture. Pulsate until well blended.
- Pour the cherry sauce over the chicken, top with a mint sprig and serve.
- Note: The chicken and sauce pair well with mashed potatoes, quinoa or a kale salad.
TWISTED A.1. CHERRY CHICKEN ENCHILADAS #A1
A.1. Original Sauce Recipe Contest Entry. A.1. sauce, shredded chicken thighs, and two types of cheese are encased in corn tortillas and enrobed in a dark chocolate cherry-studded enchilada sauce for a brand new twist on the traditional! Zesty, tangy, savory, and just a little sweet, these enchiladas are perfect on a cold night or with a frosty margarita.
Provided by kdfiekdi
Categories Sauces
Time 1h25m
Yield 16 enchiladas, 8 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 375 degrees. Liberally coat a 9x13 pan with non-stick spray.
- Place oil in medium saucepan and heat over medium-high heat. Add cherries, 1/2 cup onion, and chili powder to pan with oil. Cook, stirring constantly, until onions have softened and cherries have begun to release their juices, approximately 2-3 minutes. Turn heat down to medium-low. Pour enchilada sauce into pan with cherry mixture, stirring to combine. Cook, stirring constantly, until sauce begins to simmer. Sprinkle chocolate in pan with sauce, stirring until chocolate melts and sauce is uniform. Remove from heat and set aside.
- In a large bowl, stir together shredded chicken and A.1 sauce. Add remaining 1/2 cup onion, salt, pepper, garlic, sour cream, cream cheese, 1 1/2 cup Monterey Jack cheese, and 1/2 cup cheddar cheese to bowl. Stir vigorously until combined.
- Pour 1/4 cup enchilada sauce on bottom of prepared pan to coat. Place several tablespoons chicken mixture in the center of one corn tortilla, rolling around filling and placing in pan, seam-side down. Repeat until all 16 tortillas have been filled and rolled, and pan is full. Pour remaining sauce over enchiladas, covering evenly.
- Sprinkle enchiladas with remaining cheeses. Cover pan tightly with aluminum foil and place in oven for 35-40 minutes. Remove foil and sprinkle tomatoes over enchiladas. Return to oven and bake an additional 10-15 minutes until bubbly. Remove from heat and let sit 10 minutes before serving. Serves 8.
Nutrition Facts : Calories 411.7, Fat 22.7, SaturatedFat 12.1, Cholesterol 54.1, Sodium 1308.8, Carbohydrate 34.8, Fiber 5.8, Sugar 9.2, Protein 20
SIMPLE PERFECT ENCHILADAS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h15m
Yield 8 servings
Number Of Ingredients 16
Steps:
- In a saucepan over medium-low heat, combine the canola oil and flour. Whisk together and allow to bubble for 1 minute. Pour in the red sauce, chicken broth, salt and pepper. Bring to a boil. Reduce the heat and simmer while you prepare the other ingredients.
- While the sauce is simmering, brown the ground beef with the onions in a large skillet over medium-high heat. Drain the fat, add the salt and stir to combine. Turn off the heat and set aside.
- In a small skillet over medium heat, heat some canola oil. Lightly fry the tortillas just until soft. Do not crisp. Drain on a paper towel-lined plate. Repeat until all the tortillas have been fried.
- Preheat the oven to 350 degrees F.
- Spread 1/2 cup of the sauce in the bottom of a 9- by 13-inch baking dish. Next, one at a time, dip each tortilla into the sauce. Set the sauce-soaked tortilla on a plate. Place on some of the meat mixture, chilies, green onions and black olives. Top with a generous portion of grated Cheddar. Roll up the tortilla to contain the filling inside.
- Place the tortilla seam side down in the baking dish. Repeat with the rest of the tortillas and pour the remaining sauce over the top. End with a generous sprinkling of cheese and any other bits of chiles, green onions or olives you have left over from the filling.
- Bake the enchiladas for 20 minutes, or until bubbly. Sprinkle chopped cilantro over the top and serve.
CHICKEN ENCHILADAS
Mildly spicy and satisfying, these easy enchiladas stuffed with refried beans, onion and red pepper will be popular with the whole family
Provided by Sarah Cook
Categories Dinner, Lunch, Main course
Time 1h10m
Number Of Ingredients 16
Steps:
- Heat 2 tbsp of the oil in your largest pan, then fry the onions, peppers, chopped chilli and coriander stalks with half the garlic for 10 mins until soft. Stir in 2 tsp ground coriander and 2 tsp cumin seeds, then fry for 1 min more. Meanwhile, in another frying pan, fry the chicken in the remaining oil, in batches, until browned - add it to the pan of veg as it is done.
- Stir the beans, sweetcorn, coriander leaves and 150ml of the passata into the veg and chicken. In a bowl, mix the rest of the passata with the other crushed garlic clove, the remaining spices and the sugar, then set aside.
- To assemble, lay the tortillas onto a board and divide the chicken mixture between them, folding over the ends and rolling up to seal. Divide the passata sauce into the dishes you are using, then top with the enchiladas. Dot over the soured cream, sprinkle with grated cheese and scatter with the sliced chilli.
- Cool and freeze (see freezing tips, below) or, if eating straight away, heat oven to 200C/180C fan/gas 6, then bake for 30 mins, scattering with more coriander leaves to serve, if you like.
Nutrition Facts : Calories 490 calories, Fat 21 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 10 grams sugar, Fiber 2 grams fiber, Protein 35 grams protein, Sodium 2.7 milligram of sodium
CHICKEN ENCHILADAS WITH A-1 AND TEQUILA MOLE #A1
Make and share this Chicken Enchiladas With A-1 and Tequila Mole #A1 recipe from Food.com.
Provided by Chef King54
Categories Sauces
Time 1h
Yield 4 serving(s)
Number Of Ingredients 34
Steps:
- Enchiladas:.
- Thinly slice chicken thighs against the grain of the meat.
- Toss in oil, spice, A-1 and lime juice.
- Allow to marinate while the sauce and polenta are being prepared.
- Prepare bell peppers, onion and garlic - set aside for later use.
- Mole Sauce:.
- Coat the dried chili in oil and toast in the oven until bright red and fragrant.
- In a medium pot; sauté the jalapeno, onion, and garlic until softened and transparent.
- Add the tomatoes, raisins, walnuts, roasted dried chili, herbs and spices; stir and sauté for 3-5 minutes.
- Add the tequila and reduce till almost gone.
- Cover slightly with chicken stock.
- Add in the stale bread and chocolate; simmer for 20-30 minutes (Until everything is cooked through and the flavors have combined).
- Puree in the blender until smooth.
- Finish Enchiladas:.
- Sauté Chicken and julienne vegetables until cooked.
- Spoon the chicken mixture evenly into 8 tortillas.
- Divide the cheese evenly amongst the tortillas.
- Roll tortillas and place on a sprayed baking sheet.
- Brush the tortillas with melted butter and sprinkle with chili powder.
- Bake at 425 until crisp; approximately 12 minutes.
- To Plate:.
- Place 2 enchiladas on the plate.
- Use the A-1 and Tequila Mole to finish the plate.
- Enjoy!
Nutrition Facts : Calories 1192.8, Fat 72.7, SaturatedFat 27.3, Cholesterol 183.8, Sodium 3351.8, Carbohydrate 94.5, Fiber 10.6, Sugar 27.1, Protein 44.8
CHEERY CHERRY CREAM PUFFS WITH A.1. GANACHE DRIZZLE #A1
A.1. Original Sauce Recipe Contest Entry Quick and easy, this dessert tastes as wonderful as it looks! It features flaky pastry, a creamy cherry filling and a rich chocolate ganache flavored with A.1. Original Sauce! It will wow all who taste it!
Provided by Ronna F
Categories Sauces
Time 38m
Yield 6 portions, 6 serving(s)
Number Of Ingredients 9
Steps:
- Bake puff pastry shells at 425 degrees F. for 18 minutes according to package directions. Use a fork to remove the top halves and soft pastry underneath. Allow to cool.
- Bring 1 cup heavy cream to a simmer in a small saucepan over medium heat. Remove from heat. Stir in A.1. Origianal Sauce and chocolate chips. Stir until well blended and smooth. Set aside.
- To make the filling, place remaining 1/2 cup heavy cream in a medium bowl. Beat on high speed. Once cream begins to thicken, add cherry juice, vanilla and sugar. Continue to whip until cream is thick and stiff. Fold in Maraschino cherries.
- To assemble, spoon cream mixture onto pastry shell bottoms. Place pastry tops over cream. Drizzle with the A.1. ganache. Sprinkle with chopped walnuts. Serve immediately and enjoy!
Nutrition Facts : Calories 808.8, Fat 63.2, SaturatedFat 28.8, Cholesterol 81.5, Sodium 146.9, Carbohydrate 62.3, Fiber 4.7, Sugar 33.4, Protein 8.5
THREE CHEESE CHICKEN ENCHILADAS
Amazing enchiladas! Corn tortillas stuffed with a mixture of tender chicken and three delectable cheeses. Our family's favorite and a frequently requested recipe!
Provided by Laura Bodine
Categories < 4 Hours
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F.
- In a skillet heat vegetable oil over medium high heat. Fry each tortilla in oil for several seconds to soften tortillas. Drain on paper towels and set aside.
- In a large bowl combine cream cheese, sour cream and spices. Stir in chicken, 2 Cups Monterey jack (reserve the additional 1/2 cup), cheddar cheese and green onions.
- Pour enchilada sauce into a pie plate. Dip each tortilla in sauce. Fill with 1/3 cup of chicken filling and roll up. Place seam side down in a 13x9x2 pan. Repeat until all enchiladas are filled.
- Pour remaining enchilada sauce on top of enchiladas.
- Bake uncovered for 30 minutes. Sprinkle with remaining 1/2 cup of cheese and bake until melted.
- Serve with desired garnishes and enjoy!
More about "twisted a1 cherry chicken enchiladas a1 food"
EASY CHICKEN ENCHILADAS - FOOD WISHES - YOUTUBE
From youtube.com
Author Food WishesViews 896.1K
HOW TO MAKE CHEESY JALAPEñO CHICKEN ENCHILADAS | TWISTED
From youtube.com
Author TwistedViews 42.3K
EASY CHICKEN ENCHILADAS {READY IN 30 MINUTES!} - ISABEL …
From isabeleats.com
29 BEST ENCHILADA RECIPES | CHICKEN, BEEF, CHEESE & MORE - FOOD …
From foodnetwork.com
Author By
3 EASY, CHEESY ENCHILADA RECIPES - ONCE UPON A CHEF
From onceuponachef.com
A1 - MY FOOD AND FAMILY
From myfoodandfamily.com
TWISTED - THESE CREAMY CHICKEN ENCHILADAS ARE PERFECT …
From facebook.com
STUFFED CHICKEN THIGHS WITH GOAT CHEESE, WALNUTS AND SPINACH …
From food.com
EL AGAVE - 37 PHOTOS & 116 REVIEWS - YELP
From yelp.com
ONLINE MENU OF A-1 PIZZA RESTAURANT, RAYMOND, ALBERTA, T0K 2S0
From zmenu.com
CHICKEN ENCHILADAS - MENU - EL CATRIN - WARRENTON - YELP
From yelp.com
ALL RECIPES FOR YOU: TWISTED A.1. CHERRY CHICKEN ENCHILADAS #A1
From allrecipes103.blogspot.com
EL JARIPEO - 66 PHOTOS & 47 REVIEWS - YELP
From yelp.com
SMASHED A.1. SWISS BURGER RECIPE — EAT THIS NOT THAT
From eatthis.com
LOCATIONS – A1 PIZZA
From a1pizzas.ca
TWISTED CHICKEN ENCHILADAS – TWISTED TWINOLOGY
From twistedtwinology.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love