Creamy Enchiladas
Category:Preheat oven to 350° degrees.
Preheat oven to 350° degrees.
In a large sauce pan, sauté the chicken and garlic powder in oil until the chicken is done. Add the beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes.
Remove from heat, stir in sour cream. Serve immediately.
In a slow cooker, combine the beans, tomatoes, corn, onion and bell pepper. Place the chicken breasts on top of the mixture.
In a large bowl, mix the enchilada sauce and the broth, gradually mixing in the milk until smooth. Pour sauce mixture over the chicken in the slow cooker.
While the grill is heating, place the maple syrup, mustard and chives in a sauce pan and boil for 1 minute.
Using a meat tenderizer, pound chicken to about 1-inch thickness.
In a large zippered bag, combine yogurt, olive oil, garlic, oregano, lemon zest and juice, salt, pepper and parsley. Gently squeeze the bag to combine until the mix comes together. Add chicken and marinade for at least 30 minutes in the refrigerator.
Dice chicken and put about 6 pieces per skewer. Squeeze juice of lemons over the skewered chicken. Sprinkle minced garlic and oregano over them.
Grease the grill and cook them over high heat, turning them regularly, basting with more lemon juice.
Serve with rice and a Greek style salad.
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Preheat oven to 350 degrees.
In a food processor, mix the cream cheese, buffalo sauce, ranch and 1 and 1/2 cups of the cheese. Fold in the chicken.
Spread in a 8x8 baking dish and top with remaining 1/2 cup of cheese.
Bake for 25-30 minutes or until bubbling. Serve warm with tortilla chips or a sliced baguette.
In a zip top bag, add the honey, oil, soy sauce, lime juice, cilantro and red pepper flakes. Taste for heat and add any additional Sriracha or red pepper flakes.
Place chicken in zip top bag with sauce and marinate overnight in the refrigerator.