In a big pot, brown 1 large/2 small chicken breasts and diced onions in olive oil. Add 1 T butter, cumin, chili powder, and ¼ c flour; sautee a couple mins. Add 2½-3 c chicken broth, 1 can cannellini beans (drained), and 1 can diced green chilis (drained). Cover and simmer until chicken is done and soft, ~30 mins. Shred chicken. Stir in a couple spoonfuls of hummus (alternatively, add garlic when adding spices), a couple spoonfuls of plain yogurt, and some grated Monterey Jack cheese. Stir in frozen corn. Makes 4 servings.
Tag: chicken
Enchilada Sauce
- 1 14.5oz can fire-roasted tomatoes
- 1 t chilis in adobo sauce
- ½ t chili powder
- ¼ t cumin
- ¼ t garlic powder
- ¼ t onion powder
- salt and pepper
Whaz all in blender, then simmer in a saucepan for a while.
When ready to assemble enchiladas, reserve half of sauce for bottom of pan and top of enchiladas, then stir into remaining sauce:
- 1 c shredded Monterey Jack cheese
- 1 cooked chicken breast, chopped; or 1 14.5oz can black beans, drained and rinsed
- #putarugulaonit
NEXT TIME:
Try smoked paprika, and a pinch of oregano