247tasty

Yield: 4 Servings

This White Chicken Enchilada is going to be your new favorite! All you need are these simple ingredients and a couple of minutes! Everybody is going to love it, for sure. Enjoy!

Ingredients:

2 c shredded chicken about 1 big chicken breast
Salt and pepper
2 c of chicken broth
2 c shredded Monterey Jack cheddar cheese
1 c sour cream
8 flour tortillas soft shell
3 tbsp flour
3 tbsp butter
1 4-ounce can of diced green chiles

Directions:

Prepare the oven and preheat it to 218 degrees C or 425 degrees F.

Apply cooking spray to the inside of a 9×13-inch baking dish.

Cook the chicken breast, then use two forks to shred it into small pieces.

Add the shredded chicken breast into a mixing bowl together with 1 cup of shredded cheese. Stir until well incorporated.

On a clean, flat surface, put a tortilla and fill it with the chicken mixture. Roll and seal the sides. Put it into the prepared baking dish. Repeat the process with the rest of the tortillas and chicken mixture.

Place a saucepan on the stove and turn the heat to medium. Add butter and allow it to melt.

Sprinkle 3 tablespoons of flour, then whisk and cook for a minute to remove the raw taste.

Stir in 2 cups of chicken broth until well blended. Let it simmer for about 5 minutes or until the texture becomes smooth.

Add the can of chilis, sour cream, salt, and pepper. Stir until well incorporated. Remove from the heat.

Add the mixture on top of the tortillas and spread it evenly.

Scatter 1 cup of cheddar cheese on top of the enchiladas.

Place the baking dish in the preheated oven and bake the White Chicken Enchiladas for about 20 to 25 minutes or until the top turns golden brown.

Remove the enchiladas from the oven.

Serve with cilantro and salsa. Enjoy!

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Prep Time: 35 Mins | Cook Time: 35 Mins | Total Time: 1 Hr 10 Mins | Yield: 16 Enchiladas

The combination of all the ingredients in these enchiladas is insanely delicious! From the ground beef to the melted cheese, they are just loaded with delicious flavors!

Ingredients:

4 tbsp unsalted butter
6 tbsp All-Purpose flour
4 c unsalted beef broth
1 lb. 80/20 ground beef
4 tbsp TAK’s Tex-Mex Blend or a packet of store-bought taco seasoning, if desired
1 tsp chili powder
A pinch of black pepper
1 ½ tsp Kosher salt
1 tsp cumin
1 c Cheddar cheese, freshly grated
1 c Monterrey Jack cheese, freshly grated
16-20 corn tortillas
1 tbsp olive oil
1 yellow onion, finely diced

Directions:

Prepare the oven and preheat it to 175 degrees C or 350 degrees F.

Apply cooking spray to the inside of a 9×13-inch casserole dish.

Place a large pan on the stove and turn the heat to medium-high. Add olive oil and allow it to become hot.

Add the onion to the hot pan, then saute for a few minutes until translucent.

Stir in the ground beef and Tex-Mex blend, then stir and cook for a few minutes until crumbly and brown. This usually takes about 10 minutes. Move the mixture into a mixing bowl.

Reduce the heat to medium, then add butter to the pan and allow it to melt.

Add flour, then whisk and cook for about 2 minutes to remove the raw taste.

Slowly add the beef broth, then stir continuously until well blended. Make sure to scrape the bottom of the pan to get the browned bits.

Sprinkle pepper, salt, chili powder, and cumin. Stir until well blended. Cook for about 7 to 10 minutes or until the texture becomes thick.

Spoon a bit of the sauce into the prepared casserole dish and spread it evenly.

In the bowl with the ground beef, add 1/4 cup of cheddar and Monterey Jack cheese. Stir until well blended.

Heat the tortillas in the microwave for about a minute. Wrap the tortillas with dampen towels for this step.

Fill each tortilla with 2 tablespoons of the beef mixture, then roll it up. Lay them into the prepared casserole dish and arrange them in a single layer.

Add the rest of the sauce on top of the enchiladas and spread it evenly. Scatter the rest of the cheese on top.

Cover the baking dish with foil, then place it in the preheated oven and bake for about 20 minutes.

Remove the cover and bake for 15 more minutes or until done.

Remove from the oven and let the enchiladas sit for a few minutes before serving. Enjoy!

Note:

Make sure to use unsalted beef broth.

Nutrition Facts:

Calories 243 Calories from Fat 117 Fat 13g20% Saturated Fat 6g38% Cholesterol 40mg13% Sodium 408mg18% Potassium 338mg10% Carbohydrates 19g6% Fiber 3g13% Protein 12g24% Vitamin A 370IU7% Vitamin C 0.6mg1% Calcium 195mg20% Iron 2.9mg16%

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Prep Time: 15 Mins | Cook Time: 1 Hr | Total Time: 1 Hr 15 Mins | Yield: 4 Servings

This Roasted Chicken is stuffed with herbs that everyone is going to love! This is roasted chicken at its finest! In just 1 hour and 15 minutes, dinner will be served! Try this recipe now. You will not be disappointed, I promise. Enjoy!

Ingredients:

A bunch of thyme + 1 tbsp fresh thyme
½ onion
3 tbsp butter, melted
1 head of garlic sliced in half horizontally
1 whole young chicken about 3 ½ pounds
Lemon slices for serving
½ tsp black pepper
1 tsp salt

Directions:

Prepare the oven and preheat it to 200 degrees C or 400 degrees F.

Use paper towels to pat dry the chicken. Discard any giblet and fold the wings towards the breasts. Use kitchen twine to tie the legs together.

Add thyme, salt, pepper, and melted butter into a mixing bowl. Stir everything until well blended.

Rub the chicken all over with the butter mixture. Make sure to coat the insides too.

Fill the chicken with thyme, onion, and garlic. Lay it onto a large baking dish.

Place the baking dish in the preheated oven and roast the chicken for about 1 hour to 1 hour and 15 minutes or until an inserted instant-read thermometer reaches a temperature of 165 degrees F.

Remove the Roasted Chicken with Garlic & Herbs from the oven and spoon the juices over. Let it sit at room temperature for at least 15 minutes before cutting.

Serve and enjoy!

Notes:

Place any leftovers in an airtight container, then put them in the fridge. They can last up to 4 days. Reheat for a few minutes before serving again.

Nutrition Facts:

Calories: 506 kcal, Carbohydrates: 5g, Protein: 36g, Fat: 37g, Saturated Fat: 14g, Cholesterol: 165mg, Sodium: 792mg, Potassium: 427mg, Fiber: 1g, Sugar: 1g, Vitamin A: 577IU, Vitamin C: 15mg, Calcium: 47mg, Iron: 2mg

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Prep Time: 10 Mins | Cook Time: 35 Mins | Total Time: 45 Mins | Yield: 5 Servings

You can enjoy these Garlic Butter Chicken Thighs in less than an hour of cooking time! All you need are 6 basic ingredients to make the best dinner dish. This is a must-try recipe!

Ingredients:

1 tbsp olive oil
Fresh parsley, chopped
1/4 c butter
5 cloves garlic, crushed
Salt and black pepper to taste
5 chicken thighs, skin on and bone in

Directions:

Prepare the oven and preheat it to 200 degrees C or 400 degrees F.

Use paper towels to pat dry the chicken thighs. Sprinkle salt and pepper, then rub each to coat.

Place a cast-iron skillet on the stove and turn the heat to medium. Add olive oil and allow it to become hot.

Add the chicken thighs into the hot skillet, then sear each side for about 5 minutes or until they turn golden brown. Remove any accumulated fat. Add butter and allow it to melt.

Stir in the minced garlic and saute for about a minute or just until aromatic.

Transfer the skillet to the preheated oven and bake the chicken thighs for about 30 minutes or until done.

Remove the Garlic Butter Chicken Thighs from the oven, then spoon the delicious sauce on top.

Sprinkle freshly chopped parsley on top of the chicken thighs to garnish.

Serve and enjoy!

Notes:

Feel free to use a baking dish to cook the chicken thighs.

Use an instant-read thermometer to check if the chicken thighs are cooked through. It should read about 165 degrees F.

Place any leftovers in an airtight container, then put them in the fridge. They can last up to 4 days or 3 months in the freezer. Reheat for a few minutes before serving again.

I highly recommend using chicken thighs for this recipe for the best result!

Nutrition Facts:

Serving: 1/5 Calories: 214 kcal (11%) Carbohydrates: 1g Protein: 15g (30%) Fat: 18g (28%) Saturated Fat: 8g (50%) Polyunsaturated Fat: 2g Monounsaturated Fat: 7g Cholesterol: 96mg (32%) Sodium: 130mg (6%) Potassium: 15mg

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Prep Time: 15 Mins | Cook Time: 15 Mins | Total Time: 30 Mins | Yield: 3 to 4 Servings

Super crispy chicken tenders with your favorite dipping sauce! This is an epic recipe that you will surely enjoy prepping! In just 30 minutes, you can have the best dish to serve your loved ones! You don’t need to worry about oil because this is oven-baked! I’m pretty sure you already know how it would taste. All you need to do is to follow these easy steps, and you are good to go. Enjoy!

Ingredients:

BREADCRUMBS

Oil spray
1 1/2 c panko breadcrumbs

BATTER

1 1/2 tablespoons Dijon mustard (or other mustard)
2 tablespoons flour
1 Egg
Black pepper
1 tablespoon mayonnaise
1/2 teaspoon salt

CHICKEN

Oil spray
500 grams / 1-pound chicken tenderloins (or breast, cut into 2/3-inch / 1.5 cm thick slices, lengthwise)

Directions:

Prepare the oven and preheat it to 400 degrees F or 200 degrees C.

Scatter the Panko breadcrumbs onto a baking tray, then spray them with oil.

Place the tray in the preheated oven and bake the breadcrumbs for about 3 to 5 minutes or until they turn golden brown.

Remove the breadcrumbs from the oven and move them into a mixing bowl.

In a mixing bowl, add all the ingredients for the batter. Stir everything until well blended.

Put the chicken tenderloins into the batter, then toss until coated well.

Add each tenderloin into the bowl with the Panko bread crumbs, then toss to coat. Make sure to coat them well.

Bake the chicken for about 20 minutes or until done.

Serve and enjoy!

Notes:

You can serve these chicken tenders with Honey Mustard Sauce, Ranch sauce, or pretty much any dipping sauce that you like!

Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.

Nutrition Facts:

Serving: 248g Calories: 416cal (21%) Carbohydrates: 29g (10%) Protein: 42g (84%) Fat: 12g (18%) Saturated Fat: 2g (13%) Cholesterol: 163mg (54%) Sodium: 973mg (42%) Potassium: 705mg (20%) Fiber: 1g (4%) Sugar: 2g (2%) Vitamin A: 130IU (3%) Vitamin C: 2mg (2%) Calcium: 85mg (9%) Iron: 2.9mg (16%)

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Prep Time: 20 Mins | Cook Time: 15 Mins | Total Time: 35 Mins | Yield: 6 Servings

Chicken over pita bread and topped with salad and sauce, what’s not love? This awesome recipe will teach you the best dish to serve today! I’m sure everyone is going to love it. Try it now!

Ingredients:

Chicken Marinade:

2 tbsp Extra Virgin Olive Oil
1 tbsp Red Wine Vinegar
¼ c Greek Yogurt
2 tsp Oregano
2 pounds of Chicken Breast cut into pieces
1 tsp Pepper
3 tbsp Fresh Lemon Juice
1 ½ tsp Salt

Tzatziki Sauce:

1 tbsp Red Wine Vinegar
1 cucumber, grated and squeezed to drain
1-2 tsp Salt
3 Garlic Cloves, finely diced
1 ½ c Greek Yogurt
1 tbsp Lemon Juice
2 tbsp Extra Virgin Olive Oil
1 tbsp Fresh Dill diced

Greek Salad:

1 tbsp Extra Virgin Olive Oil
4-6 Greek Pita Breads Naan bread, or Flatbread
Salt and Pepper to taste
3 Tomatoes, diced
¼ Red Onion, diced
Feta Cheese
2 Cucumber, peeled and diced
2 tbsp Fresh Italian Parsley diced

Directions:

For the Chicken:

In a resealable bag, add olive oil, salt, pepper, oregano, chicken, lemon juice, and yogurt. Seal the bag and shake it until the chicken pieces are coated well. Let the chicken marinate for 30 minutes to 24 hours.

For the Tzatziki Sauce:

Add garlic, dill, salt, yogurt, vinegar, olive oil, and lemon juice into a mixing bowl. Stir everything until well blended.

Add the grated cucumber and stir to combine. Taste and add more seasonings if needed.

Remove excess water from the cucumber by squeezing it.

For the Greek Salad:

In a large mixing bowl, add olive oil, cucumber, salt, pepper, tomatoes, parsley, and red onion. Toss to combine.

Place a skillet on the stove and turn the heat to medium-high. Add oil and allow it to become hot.

Add the chicken into the hot skillet, then cook for about 10 minutes or until all sides turn golden brown. Transfer to a clean plate.

Add chicken over pita bread, then top it with Greek salad and Tzatziki sauce.

Serve and enjoy!

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Prep Time: 20 Mins | Cook Time: 30 Mins | Additional Time: 5 Mins | Total Time: 55 Mins | Yield: 6 Servings

Meatballs smothered in a delicious and creamy sauce! This recipe never gets old! This is a family favorite! I like to serve this over egg noodles or mashed potatoes! You have to try this recipe. It is so worth the effort!

Ingredients:

Salsbury Steak Meatballs:

1 tbsp olive oil (plus more)
1 large Egg
2 tsp EACH: Worcestershire sauce, low sodium soy sauce, AND ground mustard powder
1 ¼ lbs. ground beef
1 tsp EACH: garlic powder AND onion powder
¼ c grated onions
2 tbsp ketchup
⅔ c panko bread crumbs

Mushroom Gravy:

4-6 cloves garlic, minced
3 tbsp all-purpose flour
2 tsp EACH: Worcestershire sauce, dijon mustard, AND low sodium soy sauce
2 c low sodium beef stock
3 tbsp butter
½ c onion, sliced in 1/4-inch thickness
6-8 medium baby Bella mushrooms, chopped

Directions:

Add all the ingredients for the meatballs into a large mixing bowl aside from the oil and ground beef. Stir everything until well incorporated. Let it rest for at least 5 minutes.

Add the ground beef into the bowl, then stir until well blended. 18 to 22 meatballs out of the mixture. Use your clean hands for this step.

Place a large skillet on the stove and turn the heat to medium-high. Add 1 tbsp of oil and allow it to become hot.

Put the meatballs into the hot skillet and arrange them in a single layer. Cook all sides for about 9 minutes or until they turn brown. Transfer onto a clean plate. You might cook the meatballs in batches.

In the same skillet, add 1 tbsp of butter and allow it to melt. Stir in the mushrooms and saute for 3 minutes or until brown.

Add the garlic and onions, then saute for a few minutes until aromatic and soft.

Melt the rest butter in the skillet. Sprinkle flour, then whisk and cook for about a minute to remove the raw taste.

Slowly add the beef broth, then scrape the bottom of the skillet to get the browned bits.

Add the soy sauce, Worcestershire sauce, and mustard. Stir everything until well blended and simmer for 3 minutes or until the texture becomes thick.

Bring the meatballs back into the skillet, then toss to coat with the delicious sauce. Cook for another 4 minutes. Dish out!

Serve over egg noodles or mashed potatoes. Enjoy!

Notes:

Don’t forget to spoon the delicious sauce over each serving.

Add a bit of water if the texture of the sauce becomes too thick.

Taste first before adding more seasonings.

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Prep Time: 15 Mins | Cook Time: 35 Mins | Total Time: 50 Mins | Yield: 5 Servings

Talk about a complete meal! You can enjoy rice and chicken in one pot! Cooked to perfection in less than an hour, you can expect only good things about this dish! Try this recipe now!

Ingredients:

2 tbsp olive oil
1 c white rice uncooked
1 tsp garlic powder
1 c salsa
1 tsp dried oregano
5 chicken thighs, bone-in, and skin on
1 yellow onion, diced
1/2 red bell pepper, minced
1 tbsp garlic, minced
1 tsp ground cumin
1 tbsp chili powder
2 c chicken stock
Parsley, minced for garnish (optional)
1/4 tsp paprika
1 tsp kosher salt
1/4 tsp cayenne pepper

Directions:

Prepare the oven and preheat it to 175 degrees C or 350 degrees F.

Place cast-iron skillet on the stove and turn the heat to high.

Sprinkle salt, chili powder, cayenne pepper, garlic powder, cumin, paprika, and oregano over the chicken thighs. Rub each to coat.

Lay the chicken thighs into the hot skillet with the skin part first. Sear for about 5 minutes.

Turn the chicken over and sear the other side for 3 more minutes. Transfer them onto a clean plate.

In the same skillet, add olive oil and allow it to become hot. Stir in the onions, then saute for about 3 minutes or until soft.

Add the garlic and saute for about a minute or just until aromatic.

Stir in the red bell pepper, uncooked rice, salsa, and rice until well incorporated. Cook for one minute.

Bring the chicken thighs back into the skillet together with the chicken stock.

Cover the skillet and transfer it to the preheated oven. Bake for 35 to 40 minutes or until done.

Serve and enjoy!

Nutrition Facts:

Serving: 1g | Calories: 434 kcal | Carbohydrates: 50g | Protein: 29g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 110mg | Sodium: 1101mg | Potassium: 683mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1215IU | Vitamin C: 19mg | Calcium: 65mg | Iron: 2mg

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Prep Time: 15 Mins | Cook Time: 10 Mins | Total Time: 25 Mins | Yield: 4 Servings

This will be love at first bite, for sure! This Garlic Butter Shrimp Scampi is going to be your new favorite! The combination of butter, lemon juice, herbs, and a lot more made the shrimp very delicious! Serve it over cooked linguine and you have yourself a meal to remember!

Ingredients:

1 1/2 pounds large shrimp, peeled and deveined, tails on or off
2 tablespoons freshly squeezed lemon juice
4 cloves garlic, minced
Salt and pepper, to taste
8 ounces linguine, optional
3 tablespoons fresh parsley, chopped
1/4 teaspoon crushed red pepper flakes
3/4 c unsalted Challenge Butter, cubed, divided

Directions:

Place a large pot with water on the stove and turn the heat to high. Allow the water to boil.

Add pasta and a bit of salt, then cook for a few minutes until al dente. Drain and rinse with cold water to stop the cooking process.

Place a large skillet on the stove and turn the heat to medium. Add 1/2 of the butter and allow it to melt.

Stir in the garlic and red pepper flakes into the skillet, then saute for about a minute or just until aromatic.

Add the shrimp, then turn the heat to medium-high. Sprinkle salt and pepper to season the shrimp. Cook for 3 minutes or until all sides turn pink.

Add lemon juice, parsley, and the rest of the butter. Stir to combine.

Top each serving of pasta with the shrimp.

Sprinkle freshly chopped herbs on top to garnish.

Serve and enjoy!

Notes:

Place any leftovers in an airtight container, then put them in the fridge. They can last up to 4 days. Reheat for a few minutes in the oven at over 275 degrees F before serving again.

Leftovers can last up to 3 months in the freezer.

Nutrition Facts:

Calories: 668 Sugar: 1.8 g Sodium: 212.6 mg Fat: 36.3 g Carbohydrates: 44.1 g Protein: 42.2 g Cholesterol: 365.2 mg

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