Not My Recipe: White Chicken Enchiladas with Sour Cream Sauce by Hip2Save

Oh man. You’re going to want to bathe in this sauce. Seriously, consider yourself warned. Tonight’s Not My Recipe post is Hip2Save’s White Chicken Enchiladas with (aforementioned dangerously amazing) Sour Cream Sauce. Simple ingredients, just a few steps, ooey-gooey-cheesy-goodness. Oh, AND THE SAUCE. On the day I decide to give up and that healthy eating serves no point because End of Days, I will eat this sauce on everything until it’s over.

This has comfort written all over it. And it’s completely easy to make – nothing fancy and no extra-special skills required to pull it together. It’s just all good. That’s it. Good with a capital G. GOOD with all caps. This is not my recipe, sadly. But holy moly do I wish it were.

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20-Minute Coconut Curry with Chicken and Vegetables

Well. It’s here. Long sleeves. Jackets even. A deep desire to wear sweatpants and snuggle under blankets and watch movies all day. Leaves changing colors. Cool weather. Yep. It’s here. It’s comfort food season. My love of curry dishes grew exponentially when I started making my own. The belly warming game is on point. And they’re actually very simple to make, quick, infinitely modifiable, and fill your kitchen up with warm delicious smells almost immediately. This one is no exception. The fact that there are leftovers to enjoy for lunch tomorrow is the bonus of all bonuses. Here you go.

WHAT YOU NEED
* vegetable oil
* 3-4 large boneless skinless chicken breasts, about even in thickness, cut into small chunks
* 1 sweet onion, chopped
* 1 red bell pepper, chopped
* few handfuls of green (or different varieties) beans, trimmed
* 4T curry powder
* 1T Thai red curry paste
* 2 13.5oz cans coconut milk
* 2t sugar
* juice of 1 lime, plus lime wedges for serving
* handful fresh cilantro, roughly chopped

WHAT TO DO
Drizzle a large pan or skillet with oil over medium heat.

Add the chicken, onions, peppers, and beans to a large wok or sauté pan and cook for 2 minutes, stirring occasionally. Sprinkle the curry powder over the pan and cook about 6 more minutes, or until the chicken is cooked through, stirring occasionally.

Add the red curry paste, coconut milk, sugar, and lime juice to the pan. Stir until the sauce starts to boil. Reduce heat to medium-low and cook another 3-5 minutes.

Serve in a bowl over rice, garnished with a big pinch of the chopped cilantro. Squeeze a lime wedge over the bowl before diving in (but don’t *actually* dive in!).

Loaded Greek Chicken Nachos

It’s been crazy hot here for the last week or two. To quote a friend, “like, July hot.” To which I responded, “like, equator hot.” To which another friend responded, ” like walking on the surface of the sun hot.” And yet, for some totally unexplainable reason, I hadn’t planned some get-them-in-while-you-still-can grill-based meals! While you could definitely make the chicken for this dish any of a number of ways, there really is nothing like that grill flavor, right? And easy homemade pita chips take this up a serious notch, I’m telling you. And besides that, everything else is really chopping, mixing, and layering. A perfect weeknight meal on every level–if you like awesomeness. Here you go.

WHAT YOU NEED
for the pita chips
* 4-8 whole wheat pitas, cut into wedges
* olive oil
* salt
for the toppings
* 2 chicken breasts, grilled and cut into small chunks
* 1 large tomato, cut into smallchunks 
* 1 large cucumber, cut into small chunks
* 1/2 a small red onion, diced
* ~7oz jar sliced kalamata olives
* 4oz crumbled feta cheese
* handful fresh dill, chopped
* handful fresh parsley, chopped
for the yogurt
* 1C Greek yogurt
* juice of 1/2 a lemon
* pinch salt
* 1T fresh dill, chopped

WHAT TO DO
Preheat the oven to 400 degrees Fahrenheit. Lay out the wedges of pita in a single layer on a baking sheet and drizzle lightly with olive oil. Bake 10-12 minutes, until crisp and slightly golden. Allow the pita to cool a bit, then separate each wedge into its halves and lay out on a serving platter. 

While the pita is in the oven, grill and chop the chicken and chop the veggies. Mix together the yogurt, lemon, salt, and dill.

Layer the chicken and all the vegetables on top of the pita chips. Serve topped with a dollop of the yogurt mixture.

White Bean Chicken Chili

I’m a little disappointed that it was cool enough to consider chili a viable option this week. But it is what it is. Chili is such a great one-pot meal. So many ways to change it up, both through the recipe itself and in how you serve it. This version is a perfect example–make it spicier or milder, go all low and slow or work the shortcuts for a busy night. Any way you cut it, you’re going to end up with a potently flavor-rich bowl of hearty, heathy, belly-warming goodness. Here you go.

WHAT YOU NEED
* 2 small sweet onions, diced
* 3T olive oil
* 1 4-5oz can mild diced green chilis
* 4t minced garlic
* 32oz low-sodium chicken broth
* meat from 1 storebought roasted rotisserie chicken, sheedded (or if you have enough time, roast your own chicken)
* 2 15oz cans cannellini beans, drained and rinsed
* juice of 1 large lime
* 1T cumin
* 1t dried oregano
* 1t salt
* 1/2t ground black pepper
* 1/4t cayenne pepper (or more if you want a bit more of a kick)
* 1/3C fresh cilantro leaves, chopped

WHAT TO DO
Add the olive oil to a large pot and heat over medium-high heat to warm.

Add the onion and diced green chilis. Cook for about 5-7?minutes, or until the onions turn soft and translucent, stirring occasionally.

Add the garlic and stir to combine. Then sauté for about 2 minutes, stirring occasionally.

Place 1 cup of the beans into a blender with about 1/2 a cup of water and blend into a paste-like consistency. 

Add that paste, plus the broth, shredded chicken, the rest of the beans, the lime juice, cumin, oregano, salt, pepper, and cayenne pepper, and bring to a boil. Boil gently for 10-15 minutes, or until the liquid has reduced so that the chili is as thick as you like it. If it gets too thick, add a little more broth or water to thin it out.

Add the cilantro, stir to combine, and cook another 2 minutes. Then taste and adjust seasonings if necessary. 

Serve topped with any of your choice of chili garnishes. Some of our favorites: homemade tortilla strips, diced avocado, diced tomato, freshly shredded sharp cheddar cheese, more fresh chopped cilantro, sour cream or Greek yogurt… and so on! Enjoy!