Ingredients 2 lbs chicken thighs 1 small onion 3 cloves garlic 3 adobo chilies in sauce (½ can) 1 tablespoon chili powder 1 teaspoon paprika 2 teaspoons cumin 2 teaspoons oregano 1 bay leaf (optional) 1 cup chick stock or ½ can Mexican beer Salt and pepper Small tortillas Sour cream Steps 1. Prepare chicken Trim excess fat from the chicken thighs. 2. Make braising liquid Slice onion and mince garlic. Combine with all spices, beer or stock and adobo chilies in the Insta-Pot. ...
Ingredients 2 10oz packages frozen chopped broccoli 6 cups shredded cooked chicken breast 2 tsp extra-virgin olive oil 1 (8 oz) package sliced mushrooms 2 garlic cloves, minced ½ tsp dried thyme 1 (10 ¾ oz) can cream of mushroom soup 1 cup chicken broth ½ cup light mayonnaise ½ cup nonfat plain Greek yogurt ⅔ cup freshly grated Parmesan cheese 1 tsp curry powder 1 Tbsp butter, melted Steps Preheat the oven to 350°F. Spray a 2-quart casserole or 13 x 9-inch baking dish with nonstick spray. Remove the outer wrappers from the boxes of broccoli. Open one end of each box. Microwave on full power for 2 minutes, until thawed. Drain and put into the prepared baking dish. Top with the chicken. Meanwhile, heat the oil in a large nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring frequently, until they release their juices and thoroughly brown, about 10 minutes. Add the garlic and thyme during the last minute of cooking time. Add to the baking dish with the chicken and broccoli. In a medium bowl, whisk together the soup, broth, mayonnaise, yogurt, ⅔ cup of the Parmesan cheese, the curry powder, and pepper. Pour over the broccoli-chicken mixture and mix well with a spatula. Grate the bread over the large holes of a box grater to make coarse soft crumbs. Combine the bread crumbs, melted butter, and the remaining 2 tablespoons Parmesan cheese in a small bowl until blended; sprinkle evenly over the top of the casserole. Bake, uncovered, until the filling is bubbly around the edges and the topping is lightly browned, 30-40 minutes.
Ingredients 2-3 chicken breasts 2 Tbsp olive oil 2 cloves garlic minced 1 medium onion diced 1 (4oz) can diced green chilies ½ tsp salt 2 tsp chili powder 1 tsp cumin 2 (10oz) cans green chili enchilada sauce ⅔ cup red enchilada sauce 2 cups shredded cheddar cheese 1 cup sour cream Penne pasta Steps Cook chicken, drain and shred (you can use a rotisserie chicken to make it even easier). Meanwhile, boil pasta according to package and chop the veggies. Heat olive oil in a deep skillet and cook onions for about 3-5 minutes. Add garlic and red pepper and cook for another 3-5 minutes. Add cooked chicken, green chilies, cumin, chili powder, salt and enchilada sauces. Let simmer for about 8-10 minutes. Add cheese and stir until melted. Add in the sour cream. Do NOT bring to a boil. Cook on low heat Stir until well mixed and heated through. Drain pasta and return to pot. Pour sauce over pasta and mix well. Served and garnish with avocado, tomato, green onions and a dollop of sour cream.