Chicken Pot Pie

Chicken Pot Pie

Nothing says comfort food like chicken pot pie. Chicken and vegetables in a rich and creamy sauce topped off with a flaky crust makes for a satisfying one-dish meal.

If you thought frozen pot pies were good, you need to try making a homemade one. It’s surprisingly easy to make a pot pie from scratch and I can guarantee it will be infinitely better than any store-bought version.

It’s the savory sauce that makes the big difference. This version uses simple ingredients – butter, flour, chicken stock, and cream – to create a sublime filling. I use poultry seasoning to impart flavor to the dish. If you don’t have this aromatic seasoning blend in your pantry, you can make your own by grinding together 1tablespoon each of dried rosemary, dried sage, dried thyme, and dried marjoram in a spice grinder or mini food processor. Or you can simply season your pot pie filling with a pinch of the aforementioned herbs.

Once the sauce is made, you can add chicken and your favorite vegetables. This version uses traditional ingredients like carrots, potatoes, and peas. Roasted root vegetables like parsnips and turnips are also delicious in a pot pie.

If you are short on time, you can pick up a rotisserie chicken at your local grocery store for this recipe instead of baking your own chicken. This short-cut can save you about 30 minutes in your prep time.

Once the filling is complete, top the pie with a pie dough and bake until heated through with a flaky pie crust.

Besides being delicious, another wonderful thing about pot pies is that they can be made a day in advance. If doing so, either top with the pie crust just before baking or make sure the pie filling is completely cooled before topping with the uncooked pie crust. You can also freeze the unbaked pot pie to bake on a busy day.

Enjoy!

Chicken Pot Pie

3 split chicken breasts, bone in, skin on (about 2 1/2 pounds)
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
3 cups water
1 cup peeled and finely slices carrots (about 4 carrots)
1 cup peeled and diced white potatoes (about 1 large potato)
1/2 cup finely diced yellow onion (1 small onion)
1 cup fresh or frozen peas
4 tablespoons unsalted butter
4 tablespoons all-purpose flour, plus extra for rolling out the dough
2 cups chicken stock
1 cup heavy cream
1 teaspoon poultry seasoning
2 unbaked pie crusts (9-inch), homemade or store-bought
1 large egg, lightly beaten

Preheat the oven to 375 degrees.

Rinse the chicken and pat dry with paper towels. Rub the chicken with the olive oil and generously season with salt and pepper. Place on a baking sheet and roast until cooked through, about 35 to 40 minutes. Set aside until cool enough to handle, then remove and discard the bones and the skin. Cut the chicken meat into large dice. (You should have about 3 to 4 cups of chicken.)

While the chicken is roasting, in a medium saucepan over high heat, bring the water to boil. Add the carrots, potato, onion, and peas and cook until crisp-tender, about 8 minutes. Drain well and set aside.

Raise the oven temperature to 395 degrees.

In another large pot, melt the butter over medium-low heat. Add the flour and whisk until the mixture is golden brown, about 4 to 5 minutes. Whisk in the chicken stock and cream. Add the poultry seasoning and season with salt and pepper to taste. Cook, stirring often, until thickened, about 5 minutes. Add the chicken, carrots, potato, onion, and peas. Stir to combine. Adjust the seasonings as necessary.

Pour the filling into a 9- x 13-inch baking dish. On a lightly floured surface, place the two pie crusts on top of each other. Roll the dough until it is big enough to cover the baking dish. Place the pie crust over the top. Flute the edges, if desired, and cut slits in the top for steam to escape. Brush the crust with the beaten egg. In case of overflow, place the baking dish on a rimmed baking sheet. Bake until golden brown, about 35 to 45 minutes.
Serves 8.

Cooking Tip: Sometimes I top the filling with biscuits rather than the pie crust. For a short cut, you can use canned biscuits, but I prefer homemade. Just add the biscuits 15 minutes into the cooking time to prevent burning.

From Simply Suppers by Jennifer Chandler

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Chicken Tortilla Soup

Chicken Tortilla Soup

Chicken tortilla soup is the Southwestern cousin of mom’s chicken noodle soup, just with a little more kick and a crunchy topping. And, like it’s relative, it warms the soul and makes you feel good all over.

This quick, no-fuss soup has loads of flavor and uses ingredients that are typically on hand. The soup doesn’t take long to make. In fact, it can be on your table in less than 30 minutes. It’s also an ideal way to transform leftover chicken into a tasty and satisfying dish.  It has become a favorite in my house since my good friend Melissa Petersen of Edible Memphis shared this recipe with me.

Much healthier than it tastes, this broth based soup is loaded with tomatoes, lean chicken, and heart healthy avocado. The cumin and oregano add a richness and depth to the dish without any fat. If you want a little extra kick, add a few dashes of your favorite hot sauce.

I like to top mine with a few homemade corn tortilla strips, which are surprisingly easy to make. Just cut corn tortillas into thin strips and fry for about 1 minute in a skillet with vegetable oil. If short on time, use crushed tortilla chips instead. Baked tortilla chips would be a heart-healthy alternative.

Serve with a side salad or a slice of cornbread and you have a satisfying meal.

Enjoy!

Chicken Tortilla Soup

Vegetable oil, for frying the tortillas
4 small (4-inch) corn tortillas, cut into 1/4-inch strips
Kosher salt and freshly ground black pepper
1 tbsp. olive oil
1/2 cup finely diced yellow onion (1 small onion)
1 clove garlic, minced
1/4 tsp. ground cumin
1/2 tsp. dried oregano
1 can (28-oz.) diced tomatoes with juice
3 cups chicken stock
2 cups shredded cooked chicken
3/4 cup shredded Monterey Jack cheese
1 avocado, peeled, seeded, and cut in 1/2-inch cubes
1/4 cup finely chopped fresh cilantro leaves

To prepare the tortilla strips, pour enough oil into a large stockpot so that you have a quarter-inch layer of oil. Warm the oil on medium-high heat until a few droplets of water sizzle when carefully sprinkled in the pot. In batches, fry the tortilla strips until golden brown on both sides, about 30 seconds to 1 minute per side. Use metal tongs or a slotted spoon to lift the tortilla strips out of the pan, draining the excess oil as you do so. (The tortilla strips should be fairly stiff and crisp. If not, the oil is not hot enough.) Transfer the tortilla strips to a paper towel-lined plate to absorb the excess oil. Lightly season with salt and pepper while they are still warm.

In another large stockpot over medium-high heat, warm the olive oil until a few droplets of water sizzle when carefully sprinkled in the pot. Add the onion and sauté until soft, about 5 minutes. Add the garlic, cumin, and oregano and cook until fragrant, about 1 minute. Add the tomatoes, chicken stock, and shredded chicken. Over high heat, bring the mixture to a boil. Reduce the heat to medium and simmer until the flavors have melded, about 15 minutes. Season with salt and pepper to taste.

Ladle the soup into bowls and garnish with the fried tortilla strips, cheese, avocado, and fresh cilantro. Serve immediately.

Serves 4.

Do-Ahead: The soup can be made the night before or frozen in advance. Just be sure to add the garnishes (tortilla strips, cheese, and avocado) just before serving.

Freezes well.

 

Recipe from Simply Suppers by Jennifer Chandler

Story excerpted from Jennifer Chandler’s bi-weeky Commercial Appeal newspaper column Dinner Tonight.

Photo and Food Styling by Jennifer Chandler.

 

Lemon-Oregano Chicken

 

Lemon-Oregano Chicken

A mixture of fresh herbs, lemon, and garlic tucked under the skin helps to make the chicken meat extra flavorful.

In this recipe I used lemon and oregano. But other citrus herb combinations like lime-cilantro and orange-sage are delicious too.  Basically, use your favorite flavor combination!

This recipe can also be prepared indoors on a grill pan or in the oven.

Lemon-Oregano Chicken

1/4 cup freshly squeezed lemon juice
3 tablespoons olive oil
3 tablespoons coarsely chopped fresh oregano
2 garlic cloves, minced
1 tablespoon freshly grated lemon zest
4 split, bone-in, skin-on chicken breasts (about 3 pounds)
Kosher salt and freshly ground black pepper
Vegetable oil, for the grates

In a nonreactive dish (glass or ceramic) just large enough to hold the chicken in a single layer, whisk together the lemon juice, olive oil, oregano, garlic, and lemon zest. Add the chicken breasts to the marinade and toss to coat. Marinate at room temperature for 20 to 30 minutes.

Preheat a clean grill to medium-high with the lid closed for 8 to 10 minutes. Lightly brush the grates with oil.

Remove the chicken from the marinade and shake off the excess. Run your fingers between the chicken and the skin to loosen the skin (be careful not to remove the skin). Evenly spread about 1/2 tablespoon of the dry ingredients (the lemon zest, oregano, and garlic) from the marinade under the skin of each breast. Discard the rest of the marinade. Generously season the chicken with salt and pepper.

Place the chicken on the grill. Close the lid and cook, turning once or twice, until no longer pink in the middle, 12 to 15 minutes per side. Serve warm.

Serves 4.

This recipe is from my book Simply Grilling.

Photo by the talented Justin Fox Burks.

Food styling by me!

Hot Wing Barbecue Chicken Drummies

Hot Wing Barbecue Chicken Drummies

Chicken lovers take note! This recipe is the best of both worlds – think hot wings meets barbecue chicken.  I like to be able to taste both the sweetness of the barbecue sauce and the heat of the hot sauce so I use a proportion of 3 to 1.  You can always adjust the recipe on how much heat your taste buds prefer.

Baking chicken is my go-to method of cooking for a busy weeknight supper.  If you have the extra time, these drummies would be delicious cooked on the grill. Either cooking method –  always add the sauce towards the end of the cooking time so that it doesn’t burn.

Enjoy!

Hot Wing Barbecue Chicken Drummies

12 chicken drumsticks (about 3 pounds)
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
3/4 cup barbecue sauce
1/4 cup hot sauce

Preheat the oven to 395 degrees.

Rinse the chicken and pat dry with paper towels. Place the chicken in a roasting pan and lightly coat with the olive oil. Generously season the chicken with salt and pepper. Bake until golden, about 25 minutes.

In a small bowl, whisk together the barbecue sauce and hot sauce.

Remove the roasting pan from the oven and spoon 1/2 cup of the barbecue sauce mixture over the chicken. Toss to coat. Return the baking dish to the oven and bake until the chicken is cooked through and the sauce is caramelized, about 15 minutes.

In a small saucepan or microwave, warm the remaining 1/2 cup of the barbecue sauce mixture. Pour the warm sauce over the cooked chicken. Serve warm.

Serves 4.

 

Tequila Chicken Fajitas

Tequila Chicken Fajitas

Celebrate Cinco de Mayo – or any night – with these flavorful chicken fajitas hot off the grill.

Chicken fajitas are always a crowd pleaser, inexpensive, and easy to prepare. In about 30 minutes, you can have a delicious south of the border inspired meal on the table.

The secret trick for flavorful and moist chicken is to marinate it overnight. The lemon juice, tequila, onion, garlic, and spices not only flavor the chicken but also make it more tender. I suggest marinating the chicken in a re-sealable plastic bag so you don’t have a to dirty a dish. And, if feeding your family, don’t be concerned about the tequila in this recipe. When you put it on the grill, all the alcohol burns off.

This whole meal can be prepared on the grill if you like. Instead of sautéing the peppers and onions, grill them instead.  Even the tortillas can be warmed on the grill. Wrap them in aluminum foil and warm on the grill over direct heat for 2 or 3 minutes.

To serve, arrange the chicken and vegetables on a platter. Be sure to set out an assortment of south of the border toppings: guacamole, pico de gallo, tomatillo salsa, shredded Monterey Jack cheese, sour cream, fresh cilantro, lime wedges, to name a few. Your guests will enjoy assembling their own fajitas by putting their favorite ingredients in the tortillas.

Tequila Chicken Fajitas

For the chicken:
1 cup freshly squeezed lemon juice
2 tablespoons tequila
1 tablespoon hot sauce
3 tablespoons olive oil
1/2 cup diced yellow onion (1 small onion)
3 cloves garlic, minced
1 tablespoon cayenne pepper
4 boneless, skinless chicken breasts (about 1 1/2 pounds)
Vegetable oil, for the grates
Kosher salt and freshly ground black pepper

For the fajitas:
1 tablespoon olive oil
1/2 cup thinly sliced red onion (1 small onion)
1/2 cup thinly sliced red bell pepper (1 small pepper)
1/2 cup thinly sliced yellow bell pepper (1 small pepper)
8  flour tortillas, warmed
1 cup guacamole (optional garnish)
1 cup pico de gallo (optional garnish)
1 cup shredded Monterey Jack cheese (optional garnish)

To make the chicken: In a shallow nonreactive dish just large enough to hold the chicken in a single layer, stir together the lemon juice, tequila, hot sauce, olive oil, onion, garlic, and cayenne pepper. Place the chicken breasts in the marinade and gently toss until well coated. Cover, place in the refrigerator, and marinate overnight.

Preheat a clean grill to medium-high with the lid closed for 8 to 10 minutes. Lightly brush the grates with oil.

Remove the chicken from the marinade and shake off the excess. Discard the marinade. Season with salt and pepper to taste.

Place the chicken on the grill. Close the lid and cook, turning once, until no longer pink in the middle, 6 to 8 minutes per side. Remove the chicken from the grill. Let rest for 5 minutes before slicing.

To make the fajitas: In a large skillet over medium-high heat, warm 1 tablespoon of the oil until a few droplets of water sizzle when carefully sprinkled in the pan. Add the onion, red bell pepper, and yellow bell pepper. Cook, stirring frequently, until the vegetables are soft, about 5 minutes.

To serve, thinly slice the chicken across the grain. Arrange the chicken and vegetables on a platter. Serve with warmed tortillas and your favorite toppings. Encourage diners to make their own fajitas by putting the ingredients in the tortillas.

Serves 4.

Cooking Tips:

It is best to marinate the chicken over night. If short on time, marinate for at least 2 hours.

This recipe can easily be made indoors on a grill pan.

 

Recipe from Simply Grilling by Jennifer Chandler.

Photo by the talented Justin Fox Burks.

Chicken Yakitori

Earlier this summer I was looking for new chicken dishes to try on the grill and I tried yakitori. These kebabs are a popular item on the menus of Japanese restaurants and are very simple to make at home.

Yakitori is a traditional Japanese cooking method. In fact, it is one of the fastest and easiest grilling preparations there is.  Your favorite chicken part is cut in small pieces (I prefer chicken thighs because the meat stays juicy and flavorful), skewered, and then lacquered with a sweet, syrupy sauce while grilled over direct heat.

The emphasis on this dish is the sauce … which is both sweet and savory at the same time.  It’s made from a combination of Asian ingredients such as soy sauce, mirin, sake, and fresh ginger. No need to worry about serving this to little ones. Most of the alcohol in the sake evaporates when the sauce is brought to a boil. But if you prefer, unseasoned rice wine vinegar can be substituted for the sake.

To complete the meal, serve the skewers with a bowl of hot steamed rice and a crispy Asian slaw.

Chicken Yakitori

3/4 cup soy sauce
1/2 cup mirin
1/2 cup sake
2 tbsp. finely grated fresh ginger
1 clove garlic, minced
1/4 tsp. crushed red pepper flakes
1 1/2 lbs. skinless, boneless chicken thighs, cut into 1 1/2-inch pieces
Skewers (if using bamboo, soak in water for 30 minutes)
Vegetable oil, for the grates

In a medium saucepan combine the soy sauce, mirin, sake, ginger, garlic, and crushed red pepper flakes. Over high heat, bring the mixture to a boil. Reduce the heat to medium and simmer until the sauce has thickened slightly, about 8 minutes. Remove from the heat and let cool to room temperature.

Put the chicken in a large bowl. Add 1/2 cup of the marinade and toss to coat. Cover, place in the refrigerator, and marinate for 30 minutes.

Preheat a clean grill to medium-high with the lid closed for 8 to 10 minutes. Lightly brush the grates with oil.

Remove the chicken from the marinade and shake off the excess. Discard the marinade. Thread the chicken onto the skewers.

Place the chicken on the grill. Close the lid and cook, basting with the remaining marinade and turning frequently to prevent scorching, until no longer pink the middle, about 3 to 5 minutes on each side.

Serves 4.

Cooking Tip: Mirin is sweetened rice cooking wine. It is found in the international section of most larger supermarkets.

Source: Simply Grilling by Jennifer Chandler (Thomas Nelson, 2012)

Photo by the talented Justin Fox Burks.

BBQ Chicken

You don’t have to be a pitmaster to make finger-lickin’ good barbecue chicken. These tips and tricks will have you mastering the grill like a pro.

First, start with the sauce.  Whereas bottled sauces are a tasty convenience, homemade sauces can be much tastier. Surprisingly easy to whip up using pantry staples, homemade sauces have a fresher and brighter flavor than their packaged counterparts. The recipe below is a basic barbecue sauce. But you can doctor it up by adding ingredients like honey, hot sauce and even bourbon to make your own signature sauce.

When preparing your chicken for the grill, be sure to let the meat stand at room temperature for about 30 minutes before putting it on the grates.  Taking away the chill will help your chicken cook more evenly and quickly.

For a boost of flavor, an easy trick is to season the chicken with a spicy dry rub instead of just salt and pepper. Brushing the chicken with a little oil before adding the rub will not only help the rub better adhere to the meat but will also help prevent sticking on the grill.

Two-zone grilling is especially helpful for cooking foods like bone-in chicken. Sear the chicken first over direct heat and then move it to an area with no heat to finish cooking by indirect heat. To create an indirect heating zone on your gas grill, simply turn off the burners on one side.  For a charcoal grill, place the hot coals only on one side of the grill. Also, closing the lid is essential when using indirect grilling. A closed lid helps the grill mimic an oven and evenly cook the chicken.

Finally, the key to perfect barbecue chicken is to apply the sauce when the chicken is almost done. This prevents the sauce from burning.

Enjoy!

BBQ Chicken

From Simply Grilling by Jennifer Chandler

For the Homemade Barbecue Sauce:

2 cups ketchup
1/2 cup water
1/3 cup apple cider vinegar
2 tablespoons light brown sugar
2 tablespoons molasses
1 teaspoon crushed red pepper flakes
1 teaspoon onion powder
1 teaspoon ground dry mustard
1 tablespoon Worcestershire sauce

For the Barbecue Chicken:

Vegetable oil, for grates
2 tablespoons paprika
1 tablespoon chili powder
1 teaspoon garlic powder
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
2 1/2 pounds mixed chicken parts, such as breasts, thighs, drumsticks, and wings
1 cup barbecue sauce

To make the barbecue sauce:

In a large saucepan combine the ketchup, water, vinegar, brown sugar, molasses, red pepper flakes, onion powder, dry mustard, and Worcestershire sauce. Over high heat, bring the sauce to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, until the sauce thickens, about 20 to 25 minutes. Measure out 1 cup of sauce. Refrigerate the remaining sauce for another time.

To make the chicken:

Preheat a clean grill to medium-high with the lid closed for 8 to 10 minutes. Lightly brush the grates with oil.

In a small bowl combine the paprika, chili powder, garlic powder, 2 teaspoons salt, and 1/2  teaspoon pepper. Brush the chicken with the olive oil. Generously season the chicken with the dry rub.

Place the chicken on the grill. Close the lid and cook, turning once or twice, until no longer pink in the middle, about 12 to 15 minutes per side. During the final 5 minutes of cooking, baste the chicken with the barbecue sauce. Remove the chicken from grill.

Serves 4.

The Photo was taken by the talented Justin Fox Burks.

Chicken Enchiladas with Salsa Verde

 

Cinco de Mayo may be this weekend, but you can have a fiesta any night for dinner with this simple and fast recipe.

Cooking “South of the Border” dishes at home is easy thanks to all the wonderful Mexican foods that are now available at the supermarket.

This family-friendly enchilada dish gets its flavor from the distinctive salsa verde. Salsa verde is a tangy green salsa made from tomatillos instead of tomatoes. It is possible to make your own, but it’s more convenient, and equally as tasty, to use the jarred variety.

Using short-cut ingredients like jarred salsas, shredded cheeses, and rotisserie chickens can take the stress out of cooking, without compromising flavor.

These enchiladas can be assembled up to one day in advance and refrigerated, making them perfect for both everyday dinners and for entertaining.

Chicken Enchiladas with Salsa Verde

3 cups shredded cooked chicken
1 cup sour cream
2 jars (16-ounce) salsa verde, divided
Kosher salt and freshly ground black pepper
12 small (4-inch) corn tortillas
2 cups shredded Monterey Jack cheese, divided

Preheat the oven to 350 degrees.

Place the cooked chicken in a medium mixing bowl. Add the sour cream and 1 cup of the salsa verde and toss to evenly coat. Season with salt and pepper to taste. Set aside.

Evenly spread 1 cup of the remaining salsa verde over the bottom of a 9- x 13-inch baking dish. Warm the corn tortillas according to the package directions. In the center of each tortilla, place 1/12of the chicken mixture (about 2 generous spoonfuls), sprinkle with a generous pinch of the cheese, and roll the tortilla to enclose the filling. Place the enchilada seam side down in the pan. Repeat with the remaining tortillas. Pour the remaining salsa verde over the top of the enchiladas and sprinkle with the remaining cheese. Bake uncovered until the cheese is melted and bubbly on top, about 30 minutes. Serve hot.

Serves 6.

Cooking Tip: In order to make the tortillas pliable enough to roll, you need to warm them. Warm corn tortillas on an ungreased skillet over medium-high heat for 10 seconds on each side or by wrapping up 4 to 6 tortillas between two damp paper towels and microwaving for 30 seconds.

Source: “Simply Suppers” by Jennifer Chandler

Grilled Herb Chicken with Greek Tomato-Olive Relish

A good relish can make an everyday chicken breast into a show-stopper. This Greek-inspired tomato relish from my new cookbook Simply Grilling is just such an example.

Enjoy!

Grilled Herb Chicken with Kalamata Olives, Cherry Tomatoes, and Feta Cheese

For the Greek Tomato-Olive Relish:
1 cup cherry tomatoes, quartered
1/4 cup Kalamata olives, pitted and coarsely chopped
1/4  cup finely diced red onion (1/2 small onion)
1 tablespoon olive oil
1 teaspoon red wine vinegar
Kosher salt and freshly ground black pepper
1/4 cup crumbled feta cheese
2 tablespoons thinly sliced fresh mint 

For the Herb Chicken:
Vegetable oil, for the grates
4 boneless, skinless chicken breasts (about 1 1/2 pounds)
4 tablespoons dried Italian seasoning
Kosher salt and freshly ground black pepper

To make the Greek Tomato-Olive Relish: Place the tomatoes, olives, red onion, oil, and vinegar in a medium bowl. Toss to combine. Add the feta cheese and mint and gently toss to combine. Season with salt and pepper to taste. Refrigerate until ready to serve.

To make the chicken: Preheat a clean grill to medium-high with the lid closed for 8 to 10 minutes. Lightly brush the grates with oil.

Season both sides of the chicken with the Italian seasoning, salt and pepper. Place the chicken on the grill. Close the lid and cook, turning once, until no longer pink in the middle, 6 to 8 minutes per side.

To serve, place the chicken on the plate and top with a generous spoonful of the tomato-olive relish.

Serves 4.

Cooking Tips: To evenly cook boneless, skinless chicken breasts, I suggest pounding them to a uniform thickness before grilling.

Dried Italian seasoning is a mixture of several dry herbs. To make your own, combine 1 tablespoon each of dried basil, dried parsley, dried oregano, dried marjoram, dried thyme leaves, dried rosemary, and dried sage. Store in an airtight container in a cool, dark place for up to six months.

Do-Ahead: The tomato-olive relish can be made 4 hours ahead. Store covered in your refrigerator until ready to serve.

Variation: Fresh basil would be a delicious substitute for the fresh mint.

Grill Pan Friendly: Don’t have a grill or the weather is not so great, this dish can be made inside in a grill pan.

Photo credit: Photo by the talented Justin Fox Burks.

Chicken Enchiladas with Salsa Verde

You can have a fiesta any night for dinner with this simple and fast recipe.

Cooking “South of the Border” dishes at home is easy thanks to all the wonderful Mexican foods that are now available at the supermarket.

This family-friendly enchilada dish gets its flavor from the distinctive salsa verde. Salsa verde is a tangy green salsa made from tomatillos instead of tomatoes. It is possible to make your own, but it’s more convenient, and equally as tasty, to use the jarred variety.

Using short-cut ingredients like jarred salsas, shredded cheeses, and rotisserie chickens can take the stress out of cooking, without compromising flavor.

These enchiladas can be assembled up to one day in advance and refrigerated, making them perfect for both everyday dinners and for entertaining.

Chicken Enchiladas with Salsa Verde
From Simply Suppers by Jennifer Chandler

3 cups shredded cooked chicken
1 cup sour cream
2 jars (16-ounce) salsa verde, divided
Kosher salt and freshly ground black pepper
12 small (4-inch) corn tortillas
2 cups shredded Monterey Jack cheese, divided

Preheat the oven to 350 degrees.

Place the cooked chicken in a medium mixing bowl. Add the sour cream and 1 cup of the salsa verde and toss to evenly coat. Season with salt and pepper to taste. Set aside.

Evenly spread 1 cup of the remaining salsa verde over the bottom of a 9- x 13-inch baking dish. Warm the corn tortillas according to the package directions. In the center of each tortilla, place 1/12of the chicken mixture (about 2 generous spoonfuls), sprinkle with a generous pinch of the cheese, and roll the tortilla to enclose the filling. Place the enchilada seam side down in the pan. Repeat with the remaining tortillas. Pour the remaining salsa verde over the top of the enchiladas and sprinkle with the remaining cheese. Bake uncovered until the cheese is melted and bubbly on top, about 30 minutes. Serve hot.

Serves 6.

Cooking Tip: In order to make the tortillas pliable enough to roll, you need to warm them. Warm corn tortillas on an ungreased skillet over medium-high heat for 10 seconds on each side or by wrapping up 4 to 6 tortillas between two damp paper towels and microwaving for 30 seconds.