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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Un-Corned Beef Brisket

Serves: 8 with leftovers

Difficulty: Super Simple

Prep Time: 30 minutes if trimming whole brisket

                    15 minutes if using pre-trimmed brisket flat

Cooking Time: 6-7 hours in Crock Pot on Low

                                              4-5 hours in Crock Pot on High

                                              3-4 hours in covered pan in 400* oven

Ingredients:

Un-Corned Beef, Roasted Rutabagas, Turnips and Cabbage.

3-5lb Trimmed Beef Brisket* (or store-bought corned beef brisket)

2 palmfuls Mustard Seed

2 palmfuls Pickling Spice

8 Whole Cloves

10 Juniper Berries (I forgot these and was out)

2 Palmfuls Red Pepper Flakes

2 Palmfuls Kosher Salt

1 Palmful Black Peppercorns

½ c Country Style Dijon Mustard

4-5 cloves Garlic, peeled and smashed

4-5 sprigs Thyme, fresh

4 crumbled Bay Leaves

1 can Guinness (Can sub 1c low sodium chicken broth or 1c. water)

1 bag Boiler Onions, trimmed and peeled

6-8 Baby Carrots, sliced in half lengthwise

Coat both sides of brisket in mustard. Measure out spices and mix together in a small bowl.

Liberally coat both sides of the brisket with spice mixture and rub into the meat a little, making sure it adheres. Top with fresh thyme.

Put in 2gallon bag. Squeeze out as much air as you can. Place plastic bag in a pan to catch any drippings if the bag leaks. Park it in the ice box for a few hours or up to 24hours to marinate.

Remove meat from bag. Discard any liquid that accumulated while it marinated. Place meat on a bed of sliced onion or on top of a bag of boiler onions and baby carrots.

Pour a can of Guinness over the meat. Cover and cook 6-7 hours on low heat or 4-5 hours on high heat. Begin checking meat for doneness at 4 hours. The slower it cooks the better. Never let it run dry. Typically the brisket will render its own juice that will mix with the ale.

Once done, remove un-corned beef brisket and allow it to rest for 15 minutes. Cover it with aluminum foil to keep it from drying out.

Also, you can cook un-corned beef up to two days ahead and refrigerate. Retain the liquid and re-warm it in its own liquid on serving day. Making it a day ahead is great because then you can use a little of the fat rendered during cooking to sauté and glaze steamed cabbage and root veggies. Forget about the potatoes and try adventure! Turnips and Rutabagas are wonderful when steamed in part of the cooking broth from the un-corned beef.

*SusieT's Note: You can use a whole brisket as I did, but unless you have a lot of space in your ice box and oven, it will be a pain in the tookus! You can also buy a whole brisket and trim it into two sections: the point and the flat. Each of these sections should have some of the fat trimmed as shown in the recipe.

I prefer the point end of the brisket. Yes, it's fattier but that is exactly why I prefer it! The point end retains its moisture better during cooking. It will render out a lot of the fat and the rest that is left, helps it taste juicy and unctuous. 

Nutrition: Un-Corned Beef Per Serving



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