Eriserry -Thrissur Style (With Mathanga & Van Payar)

Ingredients

Red moong beans(van payar)-1 cup(soaked overnight and washed properly)

Yellow Pumpkin (mathanga)-15 small pieces

Chilly Powder-1/4tsp

Turmeric powder-1/4 tsp

Grated coconut -3/4 of 1

Cumin seeds(jeerakam)-1/2tsp

Small onion-2

Curry Leaves-1 string

Water

Seasoning

Mustard seeds-1 tsp

Curry leaves-1 string

Dry red chilly-2

Coconut Oil-2tsp

Preparation

Add washed moong  beans , chilly powder ,turmeric powder ,salt , curry leaves and water to a pressure cooker and cook (water level should be higher than beans) Then remove it from fire and keep aside to settle down the pressure ..When pressure is settled open the cooker and add pumpkin pieces and again pressure cook (2 whistle)

In the meanwhile grind grated coconut (1/2) with cumin seeds and small onions to a  paste( Add 1 tbsp of water to grind).No need to grind so finely

Then open the cooker and add this paste and allow it to boil for few minutes ..In between taste the curry and add salt or chilly powder if needed.. Boil till it attain its consistency (semi medium gravy.Neither too thick nor too thin)..For seasoning  heat coconut oil in a pan and add dry chilly, mustard seeds and curry leaves. Saute them and pour this to the curry.. Now  add a handful of grated coconut to the same pan and  fry it.When it become golden brown colour  add this fried coconut to the erissery ..Now ur tasty Eriserry is ready to serve ..

(If the pumpkin is not ripe enough then u can add 1/2 tsp of sugar .That wil increase the taste)

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Beetroot Pachadi

Ingredients

Beetroot-1cup(grated)

Ginger-1tsp(grated)

water-1/2cup

Curry Leaves-1 string

Green Chillies-2(chopped)

Mustard seeds-1/2tsp

Curd-1cup

Salt-to taste

Coconut Oil-1tsp

Preparation

Mix grated beetroot with salt and ginger .Keep this for 15 minutes..Heat coconut oil in a kadai and splutter mustard seeds ,add green chilly , curry leaves and saute for 1 minute.Then add the beetroot mixture, stir well. Add water, close the kadai and cook in a low flame….When the beetroot is fully cooked remove from fire and allow to cool .Beet the curd with a spoon .Mix the curd to the cooled beetroot and stir well..Check the salt .. So now the pachadi is ready to serve ….

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Cheru Naranga Kichadi/Lemon Kichadi

Ingredients

Lemon – 3

Green Chilly – 2

Ginger – 1 small piece

Thick coconut milk-1/4 cup

Curd – 1/2 cup

Salt – to taste

Sugar – one pinch

Mustard seeds-1/4 tsp

Curry leaves – 1 string

Dry red chilly – 2

Preparation

Steam the lemons till they become soft..

When cool cut in to small pieces.

Mix with salt and keep aside for 6 hours ..

If u can keep for overnight then its too good ..

Add chopped green chilly and ginger to the lemon and mix well..

Now take thick coconut milk and add .

Also add curd and pinch of sugar …Check the salt ..Add if needed..

Finally heat oil in a kadai and splutter mustard seeds,dry red chilly and curry leaves ..

Add this to the lemon mix ..

So the tasty and simple lemon kichadi is ready to serve …

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Chakka Erissery

Ingredients

Raw jack fruit -2 cups(better to take jack fruit which is just about to ripe )

Chakka kuru-10

Turmeric powder-1/4tsp

Chilly powder-1/2tsp

Water-2cups

Salt-to taste

Grated coconut-1 1/4 coconut

Cumin seeds-1/4tsp

Coconut oil-2tbsp

Mustard seeds-1/4tsp

Dry red chilly-5

Curryleaves-2strings

Preparation

Chop each jack fruit pods into 4- to 5 pieces.Wash well ..Cook along with salt, chakka kuru,turmeric powder,water and chilly powder.If u r cooking in cooker 2 whistle is enough.

In a blender grind 1 coconut and cumin seeds along with very small amount of water .Not grind too fine paste..

Add this mix to the cooked jack fruit .

Mix and boil well in low flame.

In a pan heat coconut oil,splutter mustard seeds,dry red chilly and curry leaves .

When done add 1/4 portion of one coconut and roast the coconut in a medium flame till it become golden brown colour.

Add this seasoning to the jackfruit-coconut mix.

Switch of the fire and close the pan for 10 to 15 minutes.

So the very tasty traditional chakka erissery is ready to serve

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Simple Currynaranga(Vadukapuli) Achar-Onam Special

In this special occasion i am going to introduce u a very simple pickle …Curry naranga (vaduka puli) with white chilly..Its  a real great combination..The smell its self is enough ……. So dear friends try this out in this onam and enjoy ….

Ingredients

Curry Naranga-1

White chilly(vella mulaku)-10(make to slit)

Vinegar-to the top level

Salt-to taste 

Preparation

Peel the lemon and cut into small pieces..Take a vessel add these lemon pieces ..To this add white chilly slits,salt and vinegar …Stir well ..Taste it add vinegar and salt if required …Pour this into a tight container and can use the very next day …..So enjoy this simple pickle …..

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Cabbage Thoran

Ingredients

Cabbage-1/2 of  1 small (chopped finely.If u have chopper, u can chop it in a chopper also)..

Small onion(shallots) -6 nos

Ginger -a small piece

Green chilly-2

Grated coconut-1/4 of 1

Curry leaves- 1 string

Mustard seeds-1tsp

Turmeric powder- 2 pinch

Oil-2tsp

Preparation

Crush ginger,green chilly,curry leaves,small onion together.add this to the chopped cabbage,salt,coconut and turmeric ..Mix all these together well with hands …Keep aside for 10 minutes.Heat oil in a non stick pan .Splutter  mustard seeds .After spluttering the mustard seeds add the cabbage mix.stir thoroughly.Then cover with a lid and cook for 10 minutes in low flame..In between open the lid and stir the cabbage .Open the lid and stir for 5 more minutes .So with in no time the thoran is ready ..

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Cabbage-Beans-Carrot Poriyal

Ingredients

Cabbage-1/2

Carrot-1

Beans-10

Grated Coconut-1/2

Small Onion-5

Green Chilly-4

Ginger-small Piece

Garlic-1

Curry Leaves-10

Coconut Oil-2Tbsp

Preparation

Wash all the vegetables and drain properly..Then chop the cabbage ,beans and carrot finely..(U can use chopper for chopping cabbage ) Now just crush ginger,garlic,3 small onion ,2green chilles and 5 curry leaves ..Then mix well these crushed spices to the vegetables ,salt and grated coconut together ..U should mix properly with ur hand ..Then heat coconut oil in a pan and add the mixed vegetables and salt for 5-6 minutes in low flame.Its better not to over cook the vegetables .. .If u want to be cooked well then u can increase the time..Check the salt..Now remove from the fire. Now crush 2 small onion,curry leaves and 2 green chilly and add to the cooked cabbage thoran and close with a lid …so ur thoran is ready to serve …

 NOTE : If u want u can season with mustard seeds..And can use turmeric powder also..

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Pachamaga Aviyal

Ingredients

Plantain (pacha kaya)-1

Yam(chena)-1/4 cup

Long beans(aching a payar)-3

Ash gourd(kumbalaga)-1/2 cup

Raw Mango(pacha maga)-half of one

Turmeric Powder(majal podi)-1/4 tsp

Green chilly(pacha Mulaku)-3

Drumstick(muringakaya )-2

Curry leaves-few

Cumin seeds(jeerakam)-1/2 tsp

Shallots(cheriya ulli)-3

Coconut oil-2 tbsp

Salt-to taste

Water-1 1/2 cup

Grated coconut(thega chirakiyathu)-3/4 of 1

Preparation

Cut all the vegetables including mango into long thin pieces .

Wash them well and cook the vegetables excluding mango by adding turmeric powder ,salt ,few curry leaves and 1 1/2 cup of water.cover the pot and cook in low flame .

When 3/4 th done add mango pieces and  cook.

In a blender add grated coconut,cumin seeds,green chilly ,salt and shallots .

Grind this to a semi medium consistency ..not fine paste ..

Add this  coconut mix to the cooked vegetables and mix well..

Check the salt ..

Allow to boil for 5 minutes in low flame ..Stir occasionally..

Finally sprinkle coconut oil and fresh curry leaves (rub curry leaves between in fingers )

Close the pan for few minutes b4 serving .(by that time the aroma of coconut oil and curry leaves will spread all over the aviyal)

So tasty pacha maga aviyal is ready…

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Easy & Tasty Aviyal in Cooker (Especially for Bachelors..)

Ingredients

Raw plantain (pacha kaya)-1

Ash Gourd (Kumbalaga)-1/2cup

Drumstick (muringakaya)-2

Elephant Yam(chena)-1/2cup

Beans-3

Long beans-2

Snake Gourd(padavalanga )-1/4cup

Carrot-1/2

Shallots(cheriya ulli)-18

Ginger -2 small pieces

Curry leaves-2strings

Green Chilly-6

Turmeric powder-1/4tsp

Coconut Oil-2tbsp

Salt-to taste

Yogurt-3tsbp(beat with a spoon)

Grated Coconut-1/2 of 1 coconut

Cumin powder-1/4tsp or cumin seeds-15

Preparation

Wash and cut all the vegetables into lengthwise pieces (u can use any vegetable except 

brinjal,ladies finger and pumpkin) .

Crush (chathakkuka) 10 shallots ,one piece ginger ,1string curry leaves and 4 green chilly .

In a cooker pour all vegetables ,crushed onion mix,turmeric powder,salt and 1tbsp of coconut oil 

and mix them well.

Add 1/4 cup of water .

Pressure cook until the steam began to come .Don`t wait for the whistle to come .Switch off the 

gas and wait for 3 minutes.Then open the cooker by pouring water over it .

Make sure water is not too much or else the dish will be watery and not thick when done .(So after the vegetables are done if u feel the water is more than enough then drain the excess water 

to a bowl .)

By this time blend coconut ,3 shallots and cumin powder together (no need to grind ,just give a 

whip).

Add 3tbsp of curd to the cooked vegetables and mix well .(If u feel the sourness is not enough u 

may add more)

Check the salt .If u feel more salt is needed then add needful amount of salt to the coconut 

mixture and mix well..

Add this coconut mix and the onion mix(Crush 5 shallots ,1 piece ginger ,2 green chilly and 1 

string curry leaves )to vegetables and add 1 tbsp of coconut oil .

Just try to cover the vegetables by coconut and onion mix (kai kondu nannayi pothy vakkuka) .

Switch on the gas and allow the steam to come through the aviyal (in low flame for 5 minutes ).

Turn off the gas and carefully stir the aviyal ..Transfer this to a serving bowl .

Sprinkle 1 tsp of coconut oil and close the bowl ..Serve hot with rice

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Aviyal-North Kerala Style

Ingredients

Carrot-1

Potato-1

Green plantain(pacha kaya)-1

Beans-2

Long Beans-2

Cucumber(vellarikka)-small portion

Chilly Powder-1/4 tsp

Turmeric Powder-1/2tsp

Green chilly -2

Curry Leaves-few

Coconut Oil-

Curd-3tsp

Salt-To Taste

Small Onions -8nos

Cumin seeds(jeera)-1/4tsp

Grated Coconut -1

(U can use more or less vegetables )

Preparation

At first cut all the vegetables length wise of 1 inch length ..Put all the vegetables into a cooking pan and add turmeric powder,chilly powder ,salt ,curry leaves ,1tsp of coconut oil and water upto 3/4 of the vegetables.close the lid and cook it in a medium heat and stir in between..when the vegetables are 3/4 cooked turn of the gas..

In a blender grind grated coconut ,small onions,green chillies,cumin seeds,curry leaves(5no) ..Dont grind too much ..Here we dont need to grind as a fine paste ….

Then add this paste to the vegetables and mix well and cook for few mins in a low heat ..Don`t overcook …When done add curd and mix well..Now garnish with coconut oil and curry leaves and close the pan with lid for few mins and let the aroma spread into the curry ..Then transfer the aviyal into a serving dish and decorate with curry leaves…

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Easy Greek Chicken Casserole

Easy Greek Chicken Casserole

Prepare and cook this easy one-dish meal with chicken, potato, green beans and feta cheese in only one pot and save both space and cleanup. You can decrease the sodium by using less anchovy paste or by replacing it with the olives

This easy one-dish meal is prepared and cooked in only one pot, saving you space and cleanup. You can decrease the sodium by using less anchovy paste or by replacing it with the olives.

Yield: 4 servings (serving size: 2 thighs and 2 cups potato mixture)

Ingredients

• 1 tablespoon olive oil
• 2 cups chopped onion (about 1 large) 
• 2 tablespoons dried thyme
• 1 to 2 teaspoons black pepper
• 10 garlic cloves, minced 
• 6 cups (1/2-inch) cubed red potato (about 2 pounds)
• 2 cups (1-inch) cut green beans (about 1/2 pound) 
• 1/4 cup water
• 2 tablespoons anchovy paste or finely chopped olives
• 2 (14.5-ounce) cans no-salt-added diced tomatoes, undrained 
• 8 skinned, boned chicken thighs (about 1 pound) 
• 1/2 cup (2 ounces) crumbled feta cheese

Preparation

1. Preheat oven to 375°.
2. Heat olive oil in a large Dutch oven over medium heat. Add the onion, and sauté for 3 minutes. Add the thyme, pepper, and garlic; sauté 1 minute. Increase heat to medium-high. Add potato; sauté 8 minutes or until potato begins to brown. Stir in green beans, water, anchovy paste, and tomatoes. Remove mixture from heat. Nestle chicken thighs into potato mixture. Top with feta cheese. Cover and bake at 375° for 45 minutes.

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Mexican Chicken Casserole with Charred Tomato Salsa

Mexican Chicken Casserole with Charred Tomato Salsa

Instead of the usual jarred salsa often called for in Mexican casserole, this recipe features a homemade salsa made with charred tomatoes that are mixed with cilantro and fresh lime juice. Charring the tomatoes gives a rich flavor to the salsa, which is a good match for this chicken-and-veggie-packed dish

Yield: 8 servings

Ingredients

• Salsa:
• 8 plum tomatoes, halved and seeded 
• 3 garlic cloves, peeled and crushed 
• 1 small onion, peeled and chopped 
• 1 seeded jalapeño pepper, quartered
• Cooking spray
• 1/3 cup chopped fresh cilantro
• 3 tablespoons fresh lime juice
• 1/8 teaspoon black pepper
• Casserole:
• 1 cup chopped onion 
• 1 cup fresh or frozen corn kernels
• 1 cup diced zucchini 
• 1 cup chopped red bell pepper 
• 3 cups shredded cooked chicken breast 
• 1 tablespoon minced garlic 
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 (10-ounce) can green chile enchilada sauce
• 1 (4-ounce) can chopped green chiles
• 12 (6-inch) corn tortillas
• 1 cup (4 ounces) shredded Monterey Jack cheese
• 1 cup (4 ounces) crumbled feta cheese

Preparation

1. 1. Preheat broiler.
2. 2. To prepare salsa, combine first 4 ingredients on a baking sheet coated with cooking spray. Broil 20 minutes or until charred, stirring once. Remove from oven; cool slightly. Place tomato mixture in a food processor; add cilantro, lime juice, and pepper. Process until smooth. Set aside.
3. 3. Preheat oven to 350°.
4. 4. To prepare casserole, heat a large nonstick skillet over medium-high heat. Lightly coat pan with cooking spray. Add 1 cup onion, corn, zucchini, and bell pepper; sauté 6 minutes or until tender. Add chicken and next 5 ingredients (through green chiles); sauté 2 minutes or until thoroughly heated. Remove from heat.
5. 5. Spread 1/2 cup salsa over the bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange half of tortillas over salsa. Spoon 2 cups chicken mixture evenly over tortillas. Top with 3/4 cup salsa. Sprinkle with 1/2 cup of each cheese. Repeat layers, starting with remaining tortillas and ending with remaining cheeses. Bake at 350° for 25 minutes until bubbly.

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Green Chile-Chicken Casserole

Green Chile-Chicken Casserole

This cheesy south-of-the border casserole is perfect for serving a crowd. If you only have a few people to serve, divide the recipe between two smaller baking dishes and freeze one for another meal.

Just about every New Mexican home has a favorite version of this chicken casserole recipe. This one features the convenience of canned cream of chicken soup, and you can make it a day ahead.

Yield: 12 servings (serving size: about 3/4 cup)

Ingredients

• 1 1/3 cups fat-free, less-sodium chicken broth 
• 1 cup canned chopped green chiles, drained
• 1 cup chopped onion 
• 1 cup fat-free sour cream 
• 3/4 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon freshly ground black pepper
• 2 (10 1/2-ounce) cans condensed 98% fat-free cream of chicken soup, undiluted (such as Campbell's)
• 1 garlic clove, minced 
• Cooking spray
• 24 (6-inch) corn tortillas
• 4 cups shredded cooked chicken breast (about 1 pound) 
• 2 cups (8 ounces) finely shredded sharp cheddar cheese 

Preparation

1. Preheat oven to 350°.
2. Combine the first 9 ingredients in a large saucepan, stirring with a whisk. Bring to a boil, stirring constantly. Remove from heat.
3. Spread 1 cup soup mixture in a 13 x 9-inch baking dish coated with cooking spray. Arrange 6 tortillas over the soup mixture, and top with 1 cup chicken and 1/2 cup cheese. Repeat layers, ending with the cheese. Spread remaining soup mixture over cheese. Bake at 350° for 30 minutes or until bubbly.

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Hearty Tex-Mex Squash-Chicken Casserole

Hearty Tex-Mex Squash-Chicken Casserole

The addition of yellow squash, bell pepper and frozen chopped spinach sets this Tex-Mex chicken casserole apart from the rest and is a great way to include more veggies at your dinner table.

Yield: 6 to 8 servings

Ingredients

• 1 (10-ounce) package frozen chopped spinach, thawed
• 3 medium-size yellow squash, thinly sliced 
• 1 large red bell pepper, cut into 1/2-inch pieces 
• 1 yellow onion, thinly sliced
• 2 tablespoons peanut oil
• 3 cups shredded cooked chicken or turkey
• 12 (6-inch) corn tortillas, cut into 1-inch pieces
• 1 (10 3/4-ounce) can cream of celery soup, undiluted*
• 1 (8-ounce) container sour cream* 
• 1 (8-ounce) jar picante sauce 
• 1 (4.5-ounce) can chopped green chiles, undrained
• 1 (1.4-ounce) envelope fajita seasoning
• 2 cups (8 ounces) shredded sharp Cheddar cheese, divided* 

Preparation

1. Drain chopped spinach well, pressing between paper towels to remove excess moisture.
2. Sauté squash, bell pepper, and onion in hot oil in a large skillet over medium-high heat 6 minutes or until tender. Remove from heat. Stir in spinach, chicken, next 6 ingredients, and 1 1/2 cups cheese. Spoon into a lightly greased 13- x9-inch baking dish.
3. Bake at 350° for 30 minutes. Sprinkle evenly with remaining 1/2 cup cheese, and bake 5 more minutes.
4. *Reduced-sodium, reduced-fat cream of celery soup, light sour cream, and reduced-fat sharp cheddar cheese may be substituted.

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Chicken Tetrazzini

Chicken Tetrazzini

Top the creamy pasta mixture with both shredded Cheddar and Parmesan in this super cheesy tetrazzini. Go ahead and make it now and freeze it until you need a ready-made meal.

Prep: 20 min., Bake: 35 min.

Yield: Makes 12 servings

Ingredients

• 1 (16-ounce) package vermicelli
• 1/2 cup chicken broth 
• 4 cups chopped cooked chicken breast (see recipes on page 166)
• 1 (10 3/4-ounce) can cream of mushroom soup
• 1 (10 3/4-ounce) can cream of chicken soup
• 1 (10 3/4-ounce) can cream of celery soup
• 1 (8-ounce) container sour cream 
• 1 (6-ounce) jar sliced mushrooms, drained
• 1/2 cup (2 ounces) shredded Parmesan cheese
• 1 teaspoon pepper
• 1/2 teaspoon salt
• 2 cups (8 ounces) shredded Cheddar cheese 

Preparation

1. Prepare vermicelli according to package directions; drain. Return to pot, and toss with chicken broth.
2. Stir together chopped cooked chicken and next 8 ingredients in a large bowl; add vermicelli, and toss well. Spoon mixture into 2 lightly greased 11- x 7-inch baking dishes. Sprinkle evenly with Cheddar cheese.
3. Bake, covered, at 350° for 30 minutes; uncover and bake 5 more minutes or until cheese is melted and bubbly.
4. Note: Freeze unbaked casserole up to 1 month, if desired. Thaw casserole overnight in refrigerator. Let stand 30 minutes at room temperature, and bake as directed.

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Mexican Chicken Casserole

Mexican Chicken Casserole

Instead of filling individual tortillas separately as you do in a traditional enchilada recipe, simply layer the tortillas, chicken mixture, and cheese in the baking dish. Sprinkle crushed tortilla chips over the top to give this creamy casserole a bit of crunch.

Zesty, creamy and loaded with chicken, it's no wonder why this Mexican chicken casserole is one of our top-rated recipes.

Yield: 8 servings (serving size: 1 cup)

Ingredients

• 1 cup fat-free, less-sodium chicken broth
• 2 (4.5-ounce) cans chopped green chiles, divided
• 1 3/4 pounds skinned, boned chicken breasts 
• 2 teaspoons olive oil
• 1 cup chopped onion 
• 1 cup evaporated skim milk
• 1 cup (4 ounces) shredded Monterey Jack cheese
• 1/4 cup (2 ounces) tub-style light cream cheese 
• 1 (10-ounce) can enchilada sauce
• 12 (6-inch) corn tortillas
• Cooking spray
• 1/2 cup (2 ounces) shredded reduced-fat extra-sharp cheddar cheese 
• 1 ounce tortilla chips, crushed (about 6 chips) 

Preparation

1. Combine broth and 1 can of chiles in a large skillet; bring to a boil. Add chicken; reduce heat, and simmer 15 minutes or until chicken is done, turning chicken once. Remove chicken from cooking liquid, reserving cooking liquid; cool chicken. Shred meat with two forks, and set aside.
2. Preheat oven to 350°.
3. Heat oil in a large nonstick skillet over medium-high heat. Add 1 can of chiles and onion; sauté 3 minutes or until soft. Add reserved cooking liquid, milk, Monterey Jack, cream cheese, and enchilada sauce; stir well. Stir in shredded chicken; cook 2 minutes. Remove from heat.
4. Place 4 tortillas in the bottom of a 2-quart casserole coated with cooking spray. Spoon 2 cups chicken mixture over tortillas. Repeat layers twice, ending with chicken mixture. Sprinkle with cheddar cheese and chips. Bake at 350° for 30 minutes or until thoroughly heated. Let stand 10 minutes before serving.

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Chicken Portobello Lasagna

Chicken Portobello Lasagna

Cheesy meets creamy in this decadent chicken and spinach lasagna that's accented with the meatiness of portobello mushrooms. (See more chicken lasagna and spinach lasagna recipes)

Prep: 20 min., Cook: 10 min., Bake: 1 hr., Stand: 10 min.

Yield: Makes 6 servings

Ingredients

• 1 (10-oz.) package frozen chopped spinach, thawed
• 1 tablespoon butter
• 3 (6-oz.) PILGRIM'S PRIDE EatWellStayHealthy Boneless, Skinless Chicken Breasts, diced
• 1 (8-oz.) package sliced fresh baby portobello mushrooms
• 1 (10 3/4-oz.) can reduced-fat cream of mushroom soup
• 1 (8-oz.) container reduced-fat sour cream
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• 1 (8-oz.) block 2% reduced-fat sharp Cheddar cheese, shredded
• 6 no-boil lasagna noodles
• 3 tablespoons grated Parmesan cheese

Preparation

1. 1. Preheat oven to 350°. Drain spinach well, pressing between paper towels.
2. 2. Melt butter in a large Dutch oven over medium-high heat; add chicken and mushrooms, and sauté 10 minutes or until chicken is done and mushrooms are tender. Remove from heat. Stir in spinach, soup, and next 3 ingredients; fold in cheese.
3. 3. Spoon one-fourth of chicken mixture in a lightly greased 8- x 8-inch baking dish. Arrange 2 noodles on top of mixture. Repeat layers twice; top with remaining chicken mixture. Sprinkle with Parmesan cheese.
4. 4. Bake, covered, at 350° for 45 minutes; uncover and bake 15 minutes or until bubbly. Let stand 10 minutes before serving.
5. Note: To make ahead, prepare recipe as directed through Step 2. Cover and chill at least 8 hours or up to 24 hours. Let stand at room temperature 30 minutes; proceed with recipe as directed.

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Enchiladas de Pollo (Chicken Enchiladas)

Enchiladas de Pollo (Chicken Enchiladas)

According to one online reviewer, "If you're thinking enchiladas, try this one!" The recipe is extra cheesy with both Monterey Jack and Cheddar, but it will also be fine if you choose to use only one type of cheese.

This tasty chicken enchilada casserole is a great way to use leftover chicken. The family-friendly dish is lightly spiced with green chiles, so it's delicious even for the tiny palates at your table.

Yield: 4 servings (serving size: 2 enchiladas and about 2 1/2 tablespoons sour cream)

Ingredients

• Filling:
• 3 cups water
• 1/4 teaspoon salt
• 8 black peppercorns 
• 1 onion, quartered 
• 1 bay leaf
• 1 pound skinless chicken breast halves 
• 3/4 cup (3 ounces) shredded Monterey Jack cheese, divided
• 3/4 cup (3 ounces) shredded reduced-fat extra-sharp cheddar cheese, divided 
• 1/2 cup chopped onion 
• Sauce:
• 2/3 cup 2% reduced-fat milk
• 1/4 cup chopped fresh cilantro
• 1/4 cup egg substitute
• 1/8 teaspoon salt
• 1 (11-ounce) can tomatillos, drained
• 1 (4.5-ounce) can chopped green chiles, undrained
• Remaining ingredients:
• 8 (6-inch) corn tortillas
• 2/3 cup fat-free sour cream 

Preparation

1. To prepare filling, place first 6 ingredients in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 45 minutes. Remove chicken from cooking liquid; cool. Remove chicken from bones; shred with 2 forks. Discard bones. Reserve broth for another use.
2. Preheat oven to 375°.
3. Combine chicken, 1/2 cup each Monterey Jack and cheddar cheeses, and 1/2 cup onion in a bowl; set aside.
4. To prepare sauce, place milk and next 5 ingredients (milk through chiles) in a food processor; process until smooth.
5. To prepare tortillas, fill a medium skillet with 1 inch of water; bring to a simmer. Dip 1 tortilla in water using tongs. Spoon 1/2 cup filling in center of tortilla; roll tightly, and place in an 11 x 7-inch baking dish. Repeat procedure with remaining tortillas and filling.
6. Pour sauce over enchiladas. Cover and bake at 375° for 20 minutes. Uncover; sprinkle with 1/4 cup each Monterey Jack and cheddar. Bake an additional 5 minutes or until cheeses melt. Top with sour cream.

Note:

According to one online reviewer, "If you're thinking enchiladas, try this one!" The recipe is extra cheesy with both Monterey Jack and Cheddar, but it will also be fine if you choose to use only one type of cheese.

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Parmesan Chicken and Rice Casserole

Parmesan Chicken and Rice Casserole

Bake chicken thighs along with a savory rice mixture and top with Parmesan cheese. Both the brown rice and the shredded Parmesan contribute to the slightly nutty flavor of the casserole.

Parmesan cheese adds a nutty, salty flavor. Garnish the dish with a thyme sprig, if you like.

Yield: 4 servings (serving size: 2 chicken thighs and 1 cup rice)

Ingredients

• Cooking spray
• 1 cup chopped onion 
• 2 garlic cloves, minced 
• 2 (3 1/2-ounce) bags boil-in-bag brown rice
• 1/3 cup dry white wine 
• 8 skinless, boneless chicken thighs (about 1 3/4 pounds) 
• 1 1/2 teaspoons chopped fresh thyme
• 1/2 teaspoon salt
• 2 cups fat-free, less-sodium chicken broth 
• 3 tablespoons whipping cream
• 1/3 cup (1 1/2 ounces) shredded Parmesan cheese

Preparation

1. 1. Preheat oven to 450°.
2. 2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion to pan; sauté 2 minutes. Add garlic; sauté 30 seconds. Remove rice from bags; add to pan. Sauté 30 seconds. Stir in wine; cook 30 seconds or until liquid almost evaporates. Spoon rice mixture in an even layer into a 13 x 9–inch baking dish coated with cooking spray.
3. 3. Arrange chicken thighs in a single layer over rice mixture; sprinkle evenly with thyme and salt. Combine broth and cream, stirring well; pour over chicken and rice mixture.
4. 4. Bake at 450° for 15 minutes. Sprinkle with cheese. Bake an additional 5 minutes or until chicken is done.

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Light King Ranch Chicken Casserole

Light King Ranch Chicken Casserole

This lightened version of one of our most popular recipes is almost identical to the original version, but made with reduced-fat cheeses and low-fat canned soups.

For an easy, satisfying, and healthy chicken casserole dinner, check out this lightened up version of one of our most popular chicken dishes of all time.

Ingredients

• 1 large onion, chopped 
• 1 large green bell pepper, chopped
• Vegetable cooking spray
• 2 cups chopped cooked chicken breasts
• 1 (10-ounce) can fat-free cream of chicken soup, undiluted
• 1 (10-ounce) can fat-free cream of mushroom soup, undiluted
• 1 (10-ounce) can diced tomato and green chiles 
• 1 teaspoon chili powder
• 1/2 teaspoon pepper
• 1/4 teaspoon garlic powder
• 12 (6-inch) corn tortillas
• 1 (8-ounce) block reduced-fat Cheddar cheese, shredded 

Preparation

1. Sauté onion and bell pepper in a large skillet coated with cooking spray over medium-high heat 5 minutes or until tender.
2. Stir in chicken and next 6 ingredients; remove from heat.
3. Tear tortillas into 1-inch pieces; layer one-third tortilla pieces in bottom of a 13- x 9-inch baking dish coated with cooking spray. Top with one-third chicken mixture and one-third cheese. Repeat layers twice.
4. Bake at 350° for 30 to 35 minutes or until bubbly.
5. Note: Freeze casserole up to 1 month, if desired. Thaw in refrigerator overnight, and bake as directed.

Note:

Serve with a veggie-loaded salad and vinaigrette. For added Southwest flavor, whisk a few dashes of hot sauce into the dressing.

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