LONE STAR CHICKEN ENCHILADAS
Start with deli-roasted chicken and this family-friendly casserole will be ready in no time. For a milder version, use Monterey Jack cheese in place of pepper Jack. -Avanell Hewitt, North Richland Hills, Texas
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first 6 ingredients. In a shallow bowl, combine cream and salt., Dip both sides of each tortilla in cream mixture; top with 1/4 cup chicken mixture. Roll up and place seam side down in a greased 13-in. x 9-in. baking dish. Pour remaining cream mixture over top; sprinkle with cheese. Cover and freeze for up to 6 months., To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 35-40 minutes or until heated through.
Nutrition Facts : Calories 897 calories, Fat 65g fat (37g saturated fat), Cholesterol 270mg cholesterol, Sodium 1437mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 4g fiber), Protein 45g protein.
LONE STAR CHICKEN STEW
Huey's recipe for Lone Star Chicken Stew, from a NicheDigitalMedia dvd, Sambal oelek is Indonesian in origin and is a salty paste made from ground chillies and vinegar. Way too hot for my tastes. If you don't like your food hot and spicy, omit it and use instead some of your favourite herbs. And if you are using it, be careful not to add too much salt!
Provided by bluemoon downunder
Categories Stew
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Heat oil in a - preferably non-stick - pan and sauté the onion, red bell pepper, carrot and celery until they begin to soften; add the sambal oelek and oregano and chicken pieces and cook, stirring regularly, so that the chicken and vegetables are well-coated with the sambal oelek and oregano, for about five minutes until the surfaces of the chicken pieces are well sealed.
- Add the stock, tomatoes, beans, balsamic vinegar and seasonings; simmer covered for 20-25 minutes, stirring now and again, adding more stock if necessary; stir in the coriander.
- Garnish with the sour cream and grated cheese.
Nutrition Facts : Calories 640.1, Fat 31, SaturatedFat 14.1, Cholesterol 120.1, Sodium 603.1, Carbohydrate 53.3, Fiber 12.2, Sugar 9.4, Protein 39.4
LONE STAR STEAKHOUSE & SALOON CHICKEN POT PIE SOUP - COPYCAT
Wonderful and warm for cold nights! I usually start this the night before by completing step one, and placing the chicken and broth in the refrigerator in separate containers. The next evening the finishing touches are quick and the result is delicious! (After the first time I prepared this, I left the pearl onions out. They add flavor, but I can do without the pickled taste. I also usually use skim milk and it turn out fine).
Provided by Cook4_6
Categories Savory Pies
Time 6h25m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Cook chicken, in water, for about 4-5 hours. Turn often and keep covered. Skim fat as needed but don't remove all fat.
- Transfer chicken to a plate to cool, Keep broth simmering on low.
- Add two small cans of mixed vegetables, minus the liquid from one can. When chicken is cool, tear into small bites and add to broth.
- Add chicken bouillon, poultry seasoning, sage, pearl onions, pepper and salt.
- Bake two Pillsbury pie crusts according to package directions and let cool. Set aside.
- In a shaker jar, mix flour, corn starch and milk. Shake until smooth. Add slowly to the broth, stirring constantly.
- Add Kitchen Bouquet and stir until smooth, adding more milk if necessary.
- Pour into bowls over the top of crumbled pie crust. Add a bit more crust on top.
- This makes about 4 quarts of soup, which can be frozen. Defrost and bake pie crust at the time of serving.
Nutrition Facts : Calories 620, Fat 40.1, SaturatedFat 11.1, Cholesterol 82, Sodium 547.1, Carbohydrate 37.3, Fiber 5, Sugar 2.6, Protein 26.3
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