Stretching Meals: Chicken Enchiladas & Chicken Stir Fry

 

My newest article in the Hamakua Times is titled The Magic Chickens and Stretching Meals.

 

The link for the complete article is at the bottom of this post, but I didn't share two dishes that are pictured in the post for lack of space in the newspaper.  Both dishes are really simple and not what I consider 'real recipes', but I had a reader of the paper e-mail me today asking for my Chicken Enchilada recipe, so here it is... 

 

 

Chicken Enchiladas

 

The glass baking dish I use is narrow and long -  for this one in the photo, I used two large flour tortillas and usually add two slices of cheese inside each, placed in single layers to cover the middle section of the tortilla and then 2 on top of each...we like them cheesy!  If I make smaller ones, then just one slice inside and one on top of each.

 

Flour tortillas
Leftover chicken bits, shredded
Cheese of choice (*)
Homemade or store bought salsa

 

Preheat oven to 350F
Spray a glass baking dish with nonstick spray

 

To assemble the enchiladas:
Take each flour tortilla and lay a slice of cheese then layer with some of the cooked (I use leftovers) chicken pieces which I also shred) and roll up.

 

Place each rolled and filled enchilada on the dish, side by side, add more slices of cheese on top of each or if you have a Mexican mix of shredded cheese, sprinkle some on top.  Pour the salsa over everything.

 

My homemade salsa is made by chopping fresh tomatoes, green onions, garlic and parsley - we don't care for the taste of cilantro much, so parsley or watercress is what I usually use.  All from our garden except the garlic or watercress.

 

Bake until bubbly so that cheese has a chance to melt.
(*) I have used Monterey Jack cheese

 

Serve with a scoop of sour cream

 

 

Chicken Stir Fry

 

This is so simple.  Just use any veggies you have in the fridge and add bits of cooked and shreded chicken at the last minute.  You can use any veggies in combinations that appeal to you.  

 

Greens, such as cabbage, bok choy, spinach, kale, etc

Green onions, sliced thinly lengthwise and then cut in half

Carrots, sliced thin or 'shaved' using a vegetable peeler

Celery, sliced thin

Mushrooms, sliced thin

Broccoli flowerettes

Cooked shredded chicken pieces

 

Use a small amount of oil in the bottom of wok or deep sided sauté pan and bring to high heat.  Add the vegetables that take longer to cook first and little by little add the rest.  Add the seasonings such as soy sauce and any others you prefer and finish by adding the already cooked and shredded chicken.  Toss just enough to heat the chicken through.

 

For the full article in the newspaper: 

 

The Magic Chickens and Stretching Meals