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Wednesday, May 23, 2012

Recipe Wednesday! BOK!BOK! Sweet + Sour Chicken, White Chicken Enchiladas

Quick chicken recipes that please the whole family - including picky eaters!
SKILLET SWEET + SOUR CHICKEN >>>Ingredients: *4 boneless, skinless chicken breasts *Salt and pepper, to taste *1 cup cornstarch *2 eggs, beaten *1/4 cup canola oil *¾ cup sugar *4 tablespoons ketchup *½ cup vinegar *1 Tbsp soy sauce *1 Tbsp minced garlic *Cooked rice >>>Directions: Cut boneless chicken breasts into chunks. Season with salt and pepper. Dip chicken in beaten egg, then in cornstarch. Fry in a large skillet in a little oil until brown but not cooked through. Remove chicken to a plate and set aside. In the skillet, combine sugar, ketchup, vinegar, soy sauce and garlic. Mix well and add in chicken. Cook on high for 5 minutes, then turn down and simmer for 15 minutes, turning chicken so it is evenly cooked and coated with the sauce. Serve over rice. -adapted from Let's Dish ******************************************
WHITE CHICKEN ENCHILADAS >>>Ingredients: *8 soft taco size flour tortillas *2 cups shredded Monterrey jack cheese, or white cheddar cheese, divided *2 cups shredded cooked chicken *3 tablespoons butter *3 tablespoons flour *2 cups chicken broth *1 cup sour cream *1 (4 oz) can diced green chiles *Chopped, fresh cilantro for garnish >>>Directions: Preheat oven to 425 degrees. Spray a 9x13 inch baking pan with cooking spray; set aside. Mix the chicken together with 1 cup of the cheese. Distribute the chicken and cheese mixture evenly among the tortillas. Roll up and place seam side down in the prepared pan. In a large saucepan, melt the butter. Add the flour; cook and stir for 1 minute. Add the chicken broth, whisking until smooth. Continue cooking over medium heat until sauce is thick and bubbly. Stir in the sour cream and diced green chiles. Pour the sauce in an even layer over the enchiladas. Sprinkle with remaining cheese. Bake for 20 to 25 minutes or until golden and bubbly. Sprinkle with cilantro just before serving. -adapted from Let's Dish

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