If your family is like mine, we love Mexican food. Tacos, Fajitas, Quesadillas…you name it. My husband and I especially love Enchiladas but after cooking the chicken, waiting for it to cool so I can shred it, then filling the tortillas…well I don’t make them very often. Until now. Thanks to a rotisserie chicken, this recipe is quick and easy to pull together. I served it alongside some Mexican Rice and a small salad.
1 rotisserie chicken, removed from the bone and shredded
1 small onion, chopped
1 tablespoon butter
1 small can Enchilada sauce
1 cup cheddar cheese, shredded
1) Preheat oven to 350 degrees.
2) Over medium heat, melt butter and saute onions until transparent and slightly brown.
3) Place shredded chicken into the bottom of a greased 8×8 pan. Sprinkle cooked onions over chicken. Top with Enchilada sauce. Stir until chicken is covered evenly.
4) Sprinkle cheese over chicken mixture.
5) Bake for 15-20 minutes or until bubbly. Top with sour cream and green onions. Enjoy!
This recipe was adapted from The Key Ingredient.
Like I’ve told many of you who have stayed at the B&B, I can make just about anything as long as it has an egg in it but weeknight dinners are not my friend. The thought of dirtying the kitchen partnered with finding something the picky taste buds of my kiddos will enjoy sometimes seems overwhelming. I came across this recipe and my hubby has actually named it a TOP 5 dinner and suggested that it be added to our regular weeknight rotation. Therefore, the recipe must be shared with the world!
Honey Sesame Crockpot Chicken – as adapted from Chef-in-Training.com
- 2 pound boneless, skinless chicken breasts
- Salt and pepper
- 1 cup honey
- 1/2 cup soy sauce
- 3 tablespoons diced onion
- 4 tablespoons ketchup
- 2 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- 4 teaspoons cornstarch dissolved in 6 Tablespoons water
- Sesame seeds
- Season both sides of chicken with lightly with salt and pepper, put into crock pot.
- Combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes in a small bowl. Pour over chicken.
- Cook on low for 3-4 hours or just until chicken is fully cooked.
- Remove chicken from crock pot; leave the sauce. Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water and pour into crock pot. Stir to combine with sauce.
- Replace lid and cook sauce on high for ten more minutes or until slightly thickened.
- Cut chicken into pieces then return to the crockpot. Coat the chicken with the sauce before serving.
- Sprinkle with sesame seeds and serve over rice.