Green Chili Chicken Enchilada Stack

Green Chili Chicken Enchilada Stack

Green Chili Chicken Enchilada Stack with
sour cream and green salsa. Olé!

Serves – 2

Difficulty – So Easy a 2Year Old Could Make Them

Prep Time – 10-15 Minutes

Cook Time – 45 Minutes

Ingredients:

4 LC Corn Tortillas (make these ahead)

1 to 1-1/4 serving Green Chili Pulled Chicken (yep, leftovers, indeed)

4 oz Colby Jack or Monterey Jack Cheese

Purple Onion to your preference (optional)

Optional:

Sour Cream

Green Salsa

Avocado

In 2 individual casseroles, place part of leftover Green Chili Pulled Chicken on the bottom of the casserole. Top with a little cheddar and place LC Corn Tortilla over it. Repeat layer order for the second layer. Place second LC Corn Tortilla on top of second layer. Top with a little Green Chili Pulled Chicken. Finish with cheese and onions as the last layer. (Onions are optional.)

Bake at 350° for 30-45 Minutes or until hot and bubbly all the way through. Remove from oven and top with your choice of sour cream, green salsa and avocado. Serve piping hot with a cold side salad made with homemade apple cider vinaigrette and avocado, cucumber, tomato, onion and mixed lettuce!

SusieT’s Notes:

This is four forks for sure. I don’t care what protein you make this green chili with – it rocks! It’s close to an 11 (cuz our amps go up to 11 – for all you Spinal Tap fans). Seriously. It hits on all levels. It’s Tex Mex. It’s cheesy, gooey, hot from the oven, hot from the peppers (but not heat bomb hot), and has a satisfying bulk to it.

For little effort, you walk away full to the bones but not gross full fealing like you sometimes feel after eating at a Mexican Restaurant - remember your BLC (Before Low Carb) Days? Ugggh. Blech!

Every time I make something like this, I shake my head in amazement. Can this really be diet food?

I mean, it’s a HUGE serving and including the sour cream and salsa, the Green Chili Chicken Enchilada Stack only has 514 calories? And it gives you a wallop of Vitamins A, C and Calcium??? I just find that amazing!?

Please try these. You won’t regret it.

And you will never look at leftovers the same way again. Leftovers should never LOOK like leftovers! Leftovers in our house are as stealthily disguised as...well, as stealthily disgued as the great wrestler, El Muy Chupacabre! Olé!

Green Chili Chicken Enchilada Stack Nutritional Information

Single Serving (without sour cream, salsa or onions, included in counts)

Green Chili Chicken Enchilada Stack Nutritional Information

Single Serving Includes Sour Cream And Salsa (onions are optional)

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Green Chili Pulled Chicken

Yield – 6 Large Servings
Difficulty – Easy
Prep Time – 15Minutes
Cook Time – 4-6 Hours Crock Pot, Low

Ingredients:



Green Chili Pulled Chicken served over green beans and
topped with cheese, green salsa, and sour cream.

 3 Large Chicken Breasts, bone-in with skin (emphasis on LARGE, sub out 6 small)

2, 7oz Cans Green Chilis, chopped (or sub for REAL   freshly roasted green chilis like Hatch!)

1, 14.5oz Can Rotel Tomatoes, original recipe (with liquid)

1/2c Green Salsa (I used Herdez Brand)

1.5 Large Onions, chopped

1 Medium Green Bell Pepper, seeded and chopped (about 3oz)

1/2c Flat Leaf Parsley, fresh (or sub for 1/4c dried flakes)

2c Chicken Broth, Low Sodium if possible

1 Tbsp Olive Oil

The Spices:
1 tsp Thyme, dried
1 tsp Cumin, ground
1 tsp Coriander, ground
1 tsp Granulated Garlic Powder
½ tsp Black Pepper, ground
½ tsp Kosher Salt
1 Pinch Cayenne Pepper (or ½ tsp if you’re like me)

2oz Cream Cheese


Roast, skin, seed and chop green chilis if you’re using fresh chilis. If not, then open the cans while you’re opening the Rotel and green salsa! Be sure to add the liquid present with the canned veg.


Chop onion and green bell pepper, coarse chop is fine for this application.


Heat olive oil in a pan and add sliced garlic. Stir for a minute and add onion and green bell pepper. Sauté veggies over medium high heat until they begin to brown a bit and are tender. Remove veggies to the crock pot.


Optional step (brown chicken breasts in a splash of olive oil).
(Note: This step is up to you. Half the time I do it and the other half, I don’t. I make it with frozen meat or defrosted meat. Sometimes I like the color and flavor imparted by browning meat, sometimes I’m too lazy to care and just getting it in the crockpot is more important! So choose your battles!)

Technically, I usually “sandwich” the breasts between flavor elements. That means, I put a few of the veggies and garlic and spice on the bottom of the crock pot, then add the chicken, then top with everything else. I think it makes a moister environment to cook the meat. Add all other ingredients EXCEPT the cream cheese.

Set crock pot on low, cover and don’t lift the lid again for at least 4 hours. Check it at 4 hours if you can. You can cook it longer of course, but I don’t like dried-out chicken. You are looking to see that the breasts are done and tender. If you start from frozen breasts, I would add an hour or 1-1/2 hours to the cooking time.

When done, remove meat and shred it with the tines of a fork. Shredding the meat makes more volume than it would if you simply chop it.

Add shredded chicken back to the crock pot liner. Add cream cheese and stir to mix well.  (Cream cheese replaces the brown roux normally made to thicken green chili.)

Serve and prepare to be comforted! YUM!

SusieT's Notes:

If I had more forks than four, I would put them all in! This is beyond a 4-forker! Let's face it this whole post is one big SusieT note! So I have nothin' left to add, except don't be put off by the amount of ingredients. Just chunk it all in the pot and get on with your day. The dishes you can make using Green Chili Pulled Chicken as a base number as big as your imagination! We even love it over scrambled eggs, topped with cheese for breakfast.

Try it! You'll thank me!

Nutritional Information

Full Recipe

Single Serving

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Spicy Sambal Spinach

Serves 2
Difficulty – Easy
Prep Time – 2 Minutes
Cook Time – 4 Minutes

Ingredients:


Spicy Sambal Spinach with grape tomatoes, pine nuts,
and garlic.

6oz Baby Spinach, fresh
2 tsp Sambal Oelek
2 Large Cloves Garlic
1 tsp Olive Oil
Kosher Salt and Black Pepper to taste
8 Grape Tomatoes – optional
1 Tablespoon Pine Nuts - optional


Make Ahead Tip: Toast pine nuts if desired on a roasting pan in the oven at 300° until golden. You will need to stir these frequently to prevent burning. Takes about 5 minutes. Make up a bunch of the toasted pine nuts and use them to top anything you can imagine!

Quarter tomatoes and set them aside.
Peel and thinly slice garlic cloves. (I’m not a big fan of pre-prepared garlic. Buy a head and slice it on demand.) Heat sauté pan on high until hot. Add olive oil and garlic and stir for about 1-2 minutes, or until you see the garlic slices just beginning to brown.
Add spinach, salt, and pepper. Let spinach sit in pan undisturbed for about 30 seconds. Stir spinach and move it in the pan so that the bottom spinach is on top and the top is on bottom. Keep tossing until it’s just at the “wilted” stage.

Turn off heat on the stove and add Sambal Oelek. And quartered grape tomatoes and pine nuts. Stir through and serve hot off the stove!


SusieT Notes:
Sambal Oelek is seriously good stuff man. It adds a chili-garlic sauce heat with a touch of salty-vinegar edge and works great with protein or veggies. It’s also a good substitute for Harissa – that Middle Eastern chili condiment that is difficult to find here in the States. Keep it refrigerated after opening and it stays happy for a while – but it won’t last that long…

Nutritional Information Entire Recipe:

Nutritional Information Single Serving:

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Scotch Eggs

 

Scotch Egg with pork rind, pamesan, coconut
flour breading.



Serves 6 (in most families)

Difficulty – Too advanced for our dog, Boo!

Prep – 30 Minutes

Cook Time - 35-40 Minutes

1 lb Jimmy Dean or Owen’s Country Sausage, Hot Flavor (turkey sausage works too)

6 Leftover Easter Eggs

2 Tbsp Yellow Onion, minced

1 Fresh Habanero, skinned and minced (sub Serrano or Jalapeno), fresh

½ tsp Granulated Garlic Powder

Black Pepper

1/2c Parmesan Cheese

1/2c Pork Rinds

1/8c Coconut Flour (I use Bob’s Red Mill Brand)

Preheat oven to 400°.

Process pork rinds in food processor into fine crumbs like breadcrumbs. Combine pork rind crumbs with parmesan cheese, coconut flour and garlic powder. Mix well and set aside.

Finely mince onion and chili. You can use the food processor if you’d prefer – I do, it’s already dirty from the pork rinds! Combine veggies with crumbled, raw bulk sausage and add spices.

Divide sausage mixture into 6 equal portions and roll into meatballs.

Here’s where we get tricky! Cut off two portions of plastic wrap and wrap two dinner plates with the plastic wrap. One of the plate gets the plastic wrapped on the front side of the plate and the other one gets the plastic wrapped on the back!

Place one ball of meat onto the center of one plate and top with the back of the plastic wrapped second plate. Now smoosh the top plate down on top of the sausage ball and press until it’s about 1/8” big. You will have to use a bit of pressure for this.

Peel off the top layer of plastic if it stuck to the smooshed sausage. You now have a round disc of raw meat. Place egg in center of disc and use the bottom layer of plastic to wrap the meat up around the egg. Press meat together to form one smooth cohesive sheath of meat around the egg. Repeat on remaining 5 eggs.

Sprinkle pork rind, cheese, coconut flour mixture onto a dry plastic or foil wrapped surface. Roll each sausage-egg ball around on the sprinkled surface to coat it well with the crumb mixture. Repeat on remaining 5 sausage-eggs.

Place eggs on foil lined baking sheet and bake at 400° for 35-40 minutes or until sausage is cooked through and breading is golden. You may have to watch the temperature and turn them a time a time or two during cooking. If they look like they are browning too quickly, reduce heat to 325 or 350°.

Serve this with HM (Homemade) Ranch Dip or Jalapeno Cilantro Ranch - unless you make the version with the maple syrup!

SusieT’s Notes:

You can prepare these up to the night before and store them in the ice box. Cook them just before serving. Serve these hot!  We love to eat them as part of a festive brunch. But they can also be cooked, chilled and rewarmed for breakfast on the run! Stick a wooden skewer in them and call it a sausage pop! MMMmmmmm!

Tastes like Candy too! Well they don’t actually taste like candy, unless you add an optional tablespoon or two of sugar free maple syrup to the sausage mixture. Hey! Don’t criticize me. I’m just sayin’…maybe you should spread your wings a little!

OK Nutritional Values for all these leftover chickadee recipes will have to come later. Wish I had time to discuss the recipe for the Mother and Child Reunion, but that will have to be for another Easter!