Add 1 cup onion and cook, stirring occasionally, until softened, about 3 minutes. Add 3 cloves garlic and cook, stirring, for 1 minute. Bring to a boil, stirring occasionally. Reduce heat to a simmer. Cover and cook for 20 minutes. Add 2 cups shredded chicken and 4 ounces cream cheese, stirring until the cream cheese is melted. Return the pot to medium heat and cook until hot, 1 to 2 minutes....
Add onion and poblano; cook, stirring occasionally, until softened, 4 to 5 minutes. Add cumin and cayenne; cook, stirring constantly, for 30 seconds. Whisk flour and 1/4 cup broth in a small bowl; set aside. Add the remaining 1 3/4 cups broth to the pan and bring to a boil over medium-high heat. Whisk in the flour mixture and simmer, whisking often, until thickened, 2 to 3 minutes. Whisk in sour cream....
Chicken thighs are tender and flavorful, but chicken breast or leftover chicken will work well too. ThisChicken Fajita Casseroleis filling, satisfying and comes together in a snap. A squeeze of lime juice balances the spiciness out while corn tortilla strips and melty cheese complete the dish. Photo: Photographer: Rachel Marek, Food stylist: Holly Dreesman Top with a sprinkling of fresh cilantro if you like. Keep reading for our expert tips, including how to cut down on prep time....
These 5-ingredient quesadillas take just 10 minutes to make. If you like a little heat, use pepper Jack cheese in the filling. Add peppers and onions; cook, stirring occasionally, until crisp-tender, about 2 minutes. Photo:Photographer: Brie Goldman, Food Stylist: Addelyn Evans, Prop Stylist: Gabriel Greco Transfer the mixture to a small bowl. Wipe the skillet clean. Place tortillas on a cutting board. Photographer: Brie Goldman, Food Stylist: Addelyn Evans, Prop Stylist: Gabriel Greco...
This versatile dish is perfect for a cozy dinner, and can be easily adjusted to suit your preferences. To kick up the heat, add a chopped jalapeno to the veggie mixture. And tortilla strips add a delightful crunch that complements all the softer elements of this soup. Photo:Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Priscilla Montiel Stir in 2 cups shredded chicken; simmer, undisturbed, for 5 minutes....
Transform leftover chicken into a hearty burrito filling! Stir in chicken and kale; cook until thickened, 1 to 2 minutes. Stir in Cheddar, cilantro, lime zest, lime juice and salt. Spread 3/4 cup filling on the bottom third of each tortilla, then roll tightly, burrito-style. Individually wrap the burritos tightly in foil and place in a sealable plastic bag. Freeze for up to 3 months. To reheat one frozen burrito, unwrap and transfer to a microwave-safe plate....
The spiced chicken atop these bowls is ready fast with the help of the broiler. Serve with warm whole-wheat pita for scooping up extra hummus at the bottom of the bowl. Line a rimmed baking sheet with foil. Toss chicken with 1 tablespoon oil, cumin, paprika, cayenne and 1/8 teaspoon salt. Spread evenly on the prepared pan. Broil until just cooked through, 5 to 7 minutes. Meanwhile, mash garlic and the remaining 1/8 teaspoon salt into a paste with a fork....
Yana Gilbuena has traveled the world, celebrating the cuisine of her Filipino heritage with pop-up kamayan dinners. Her hometown of Bacolod City is known for this dish. Reserve 1/2 cup of the marinade for basting. Photo: Jenny Huang Add chicken to the bowl and massage the marinade into it. Cover the chicken and the reserved marinade and refrigerate separately for 8 hours. When ready to cook, preheat half the grill to medium-high; leave the other half unheated....
Add more serrano if you like it hot. Add onion and cook, stirring occasionally, until soft, 2 to 3 minutes. Add tomatoes, garlic, ginger, serrano, tomato paste, turmeric, salt and pepper. Bring to a simmer. Reduce heat to maintain a simmer, cover and cook for 10 minutes. Add chicken and increase heat to maintain a lively simmer. Cook, stirring occasionally, until the chicken is almost cooked through, about 5 minutes....
Stir panko, Parmesan, Italian seasoning and onion powder together in a shallow dish. Whisk egg and lemon zest together in another shallow dish. Sprinkle chicken cutlets with 1/4 teaspoon each salt and pepper. Photo:Photographer: Rachel Marek, Food stylist: Holly Dreesman, Prop stylist: Gabriel Greco Dip 1 cutlet in the egg mixture, coating both sides. Transfer to the panko mixture, coating generously and pressing to adhere. Repeat with the remaining cutlets....
If you like the heat, add jalapeno slices at the end. These quick nachos work well with shredded chicken breast or rotisserie chicken if you have leftovers around. Line a rimmed baking sheet with parchment paper or foil. Photo: Jennifer Causey Arrange tortilla chips in a single layer on the pan. Sprinkle the chips evenly with 1 cup cheese. Sprinkle the chicken evenly over the cheese and chips. Sprinkle tomatoes and beans evenly over the chicken layer and top evenly with the remaining cheese....
The orzo makes it filling without weighing it down. Reduce heat to medium and gently boil, undisturbed, for 5 minutes. Stir in orzo and cook, undisturbed, until the orzo is tender, 8 to 10 minutes. Photo: Photography / Jennifer Causey, Styling / Melissa Gray / Kay Clarke Daily Values (DVs) are the recommended amounts of nutrients to consume each day. (-) Information is not currently available for this nutrient....
We like tender, flavorful chicken thighs, but chicken breast will work too. If you dont have hot paprika, add chili powder or cayenne pepper to taste. Add chicken; cook, stirring occasionally, until browned all over, 8 to 10 minutes. Photo:Photographer: Robby Lozano, Food Stylist: Margaret Dickey, Prop Stylist: Julia Bayless Add paprika, salt and hot paprika; cook, stirring constantly, until fragrant, about 1 minute. Add tomatoes, scraping the bottom of the pot to loosen browned bits....
