chicken – Oven Love

16 Summer Chicken Recipes

Natalie — Mon, 24 Jun 2013 06:30:17 +0000

Good day, darlings!

I have been noticing some trends on my Pinterest recipe boards and I thought I might take some time to share my latest favorites with you. I’ve been all about collecting summery chicken recipes, so here are 16 tasty meals to get that protein in this summer. There’s something for everyone- kabobs, burgers, wraps, salads, crock pot meals and a garbage-free CHIK FIL A KNOCK OFF RECIPE. So yeah, something for everyone.

Cluck, cluck, cluck.

Row 1: Chipotle Chicken Kabobs with Avocado Cream Sauce, Caribbean Chicken, Cheddar Jalepeno Chicken Burgers with Guacamole, Crockpot Tex Mex Chicken Lettuce Wraps

Row 2: Grilled Chicken Salad with Chipotle Honey Vinaigrette, Barbecued Chicken, Thai Grilled Chicken Breasts, Raspberry Chicken Thighs

Row 3: Greek Chicken Burgers, Cashew Chicken Mango Salad, Garbage-Free Chik Fil A Nuggets, Slow Cooker Jerk Chicken

Row 4: Pineapple Chicken Kabobs, Pineapple Grilled Chicken, Paleo Jalepeno Chicken Burgers, Tropical Quinoa Lettuce Wraps

Traditional Bone Broth: Tips, Tricks and More

Natalie — Wed, 27 Mar 2013 19:13:04 +0000

As you probably know, I’ve been working on healing some stomach problems (are you tired of hearing about it yet? haha). The first time I read about the healing power of bone broth was through the Weston A. Price Foundation. It made a lot of sense to me- finally I understood why homemade chicken soup was said to be such a good remedy! Then I did more research and found the GAPS diet, which is big on bone broth and affirmed everything else I had read. I won’t go into detail about all of the benefits here (check out the links at the end of the post), but I did want to explain my broth routine and what I’ve learned along the way.

When I drink broth:

With most meals, to help with digestion.
In the morning before breakfast (if I’m not ready to eat yet).
When I go out and I’m not sure if there will be any food that I can eat, but don’t have time to pack food.
When I have stomach pain.

Really, I could drink it anytime. I usually sip it from a mug like I would drink tea. I drink it plain, with sea salt, or sometimes I stir in a spoonful of coconut oil or grass-fed butter (sounds weird, but it tastes really good and helps keep me feeling full. Just stir it around with a spoon as you’re drinking it so your lips don’t get oily!)

How I make broth:

For chicken: I typically cook a whole chicken (roast or boil), pick off most of the meat and then put the bones and skin in the crockpot. I cover the bones with filtered water and cook on low for a day or two. Sometimes I add salt, sometimes I forget. Sometimes I add peppercorns or a few bay leaves or vegetable peelings, but usually I keep it simple. Sometimes I add a tablespoon of raw apple cider vinegar, as well (to help get even more nutrients out of the bones). Don’t be alarmed if the vinegar makes the broth a bit cloudy.
For beef: I usually get beef bones that are meant specifically for broth/soup, so I’ll just throw them in the slow cooker or a pot, remove any meat and add it to a soup (since it’s not a a lot of meat) and then return the bones and continue cooking the broth.
For fish: I can’t get sustainable whole fish around here, so I haven’t done this myself, but if I did, I would stick the bones and the head in a pot/crock pot with the same method. (I don’t think I would really drink this one on it’s own- probably just use it for soups).

My Broth Tips:

I never throw away bones- I store them in the freezer along with vegetable clippings (onions, carrot and celery) if I’m not making broth right away or if I only have a few bones.
Try to include some skin (for the fat) and the joints of the animal if you can- the joints help to create gelatin (especially wing tips/knuckle bones, etc).
Don’t be afraid if your broth looks like jelly after it cools down. That’s a good thing! Gelatin is very nourishing and it will return to liquid state when you heat it.
You can roast the bones before you use them for stock if you want deeper flavor or a darker broth.
Store broth in the refrigerator (it will keep for a few weeks) or freezer. I like to use glass jars.
Reheat broth on the stove so you don’t kill the nutrients (as opposed to the microwave). It’s a pain when you’re in a hurry, but I do it in a small saucepan or in a tea kettle.
There will be a layer of fat at the top of your broth (see above)- this is a good thing! It is full of good nutrition, don’t throw it away! It will melt down into the broth when you heat it up.
Be careful not to burn your mouth on hot broth. Broth smells so good cooking in my house and I like to scoop cups of it right out of the slow cooker, but it is REALLY HOT. Wait for fresh broth to cool down a bit.

Anyone else out there drinking broth? I can’t be the only one! Are you intimidated by the process! Please feel free to comment with your questions and I’ll gladly answer. If you’re interested in learning more about bone broth, here are some links I’ve found helpful:

Bone Broth: 12 Days of Gelatin

Perpetual Soup: The Easiest Bone Broth You’ll Make

Traditional Foods 101: Bone broth, Broth and Stocks

How to Make Health Boosting Bone Broth

Top 5 Reasons Bone Broth is The Bomb

The Wonders of Gelatin and How to Get More in Your Stock

Chicken, Coconut and Lentil Soup

Natalie — Fri, 19 Oct 2012 00:45:00 +0000

I’ve got a thing for soup lately.

Maybe because it’s getting cooler, maybe because I’m trying to include more bone broth in my diet, maybe because you can just throw anything you want into a pot and call it soup.

And this soup is really about just that- throwing a bunch of semi-related ingredients into a pot and waiting until they magically melt together into something delicious. How does it happen?? You wouldn’t think all of this stuff would go together, but it does. It really does.

If you set out to make this, I beg you- please put your thinking cap/game face on at the grocery store and DO NOT forget the naan. It is essential. You will be super sad if you forget it which will put you in no mood to whip up some naan from scratch. Trust me.

Get the naan and make your soup. And then save me a bowl.

Chicken, Coconut and Lentil Soup

Prep time

20 mins

Cook time

45 mins

Total time

1 hour 5 mins

adapted from Scaling Back and 101 Cookbooks

Author: Oven Love

Recipe type: soup

Serves: 6-8

Ingredients

2 tablespoons coconut oil
1 onion, finely chopped
1 red bell pepper cut into ½ inch dice
1 fresh jalapeno or serrano chili, finely chopped, including seeds (I used just ½ to keep the spice down)
1 tablespoon fresh peeled and minced/grated ginger
2 garlic cloves, finely chopped/grated
1 tablespoon curry powder
½ teaspoon cinnamon
2 teaspoons salt
⅓ cup tomato paste
7 cups chicken stock
1 can unsweetened coconut milk
1 15-ounce can of chickpeas (or about 2 cups pre-soaked)
2 cups lentils (preferably red; I used green, which is what I had on hand)
2 cups shredded cooked chicken
1 tablespoon freshly squeezed lime juice
fresh cilantro and lime wedges for serving

Instructions

Heat the coconut oil in a dutch oven or large soup pan and add the onions, bell pepper and jalapeno and cook for 5-7 minutes until the vegetables have softened and start to take on some color.
Add the garlic, ginger, spices and tomato paste and continue to cook for 2-3 more minutes until the mixture is toasty and fragrant.
Add the chicken stock, coconut milk, chicken, lentils and chickpeas and cook uncovered for 20 to 30 minutes, depending on how soft you like your lentils.
At the end of cooking, add the lime juice to taste and adjust with more salt if desired. Serve the soup topped with a sprinkling of fresh cilantro and some extra limes on the side.

Thai Chicken Taquitos

Natalie — Wed, 03 Oct 2012 07:00:00 +0000

I felt like a real genius with this one, you guys.

This crazy Thai/Mexican fusion taquito idea just popped into my brain and would not leave until I made it happen. All I could think about was peanut sauce for days. Days! Then another idea called Chicken Satay Lettuce Wraps became best friends with the taquito idea and I had no choice but to go full force with it.

Here’s how it’s gonna go down.

You’re going to put some chicken in a crockpot with some coconut milk and forget it. Then you’re going to remember it, shred it, mix it up with some other goodies and stuff it into some lettuce and then into your face. And you’re going to have to set aside half of the filling before you dig in because you will probably eat it all without thinking about it, then be super-bummed when you remember the whole taquito thing. So set it aside, for the love! Then the next day, remember it again, roll it up in some tortillas and dip those gems into the peanut sauce.

Go visit MPMK for the Lettuce Wraps and Peanut Sauce recipes.

This is a double duty crockpot dinner, people! You don’t want to miss it.

Thai Chicken Taquitos

Prep time

15 mins

Cook time

20 mins

Total time

35 mins

These taquitos are part of a double duty dinner! The filling is made with leftovers from my Crockpot Chicken Satay Lettuce Cups.

Author: Oven Love

Recipe type: Main, Appetizer, Snack

Cuisine: Thai

Serves: 5-6

Ingredients

½ recipe of Chicken Satay Lettuce Wrap filling*
12-14 corn tortillas
olive oil cooking spray
sea salt
Peanut Sauce, for dipping

Instructions

Preheat the oven to 400 degrees. Prepare a baking sheet with parchment paper or a silicone baking mat.
Microwave 2 tortillas at a time for about 15 seconds or until warm and pliable. Fill each tortilla with about 2 tablespoons of filling and roll tightly. Place on the baking sheet with the open seam down, cover with cooking spray and sprinkle with sea salt. Repeat until your filling is gone.
Bake the taquitos for 15-20 minutes or until golden brown and crispy. If you’d like them to get even crispier, turn on the broiler for a few minutes (but watch them closely so they don’t burn). Remove from the oven and serve hot with peanut sauce for dipping.

Sesame Quinoa with Chicken and Snap Peas

Natalie — Mon, 27 Aug 2012 19:24:00 +0000

I’m not sure what took me so long, but I am on board with this quinoa business.

I’m pretty late to the party, I know.

You might have seen the salmon/spinach/feta/quinoa concoction on MPMK last week?

Since I’m on this quinoa kick, I pulled up Jessica’s recipe (which I’ve had pinned for aaaaages) and had to make it happen.

(My sesame kick is a close second to my quinoa kick.)

The recipe was genius to start- all I did was add some snap peas, a teensy bit more soy sauce and another handful of sesame seeds and I was good. to. go.

I am not ashamed to say I scarfed this down in under five minutes.

Mostly because there was a little baby trying to pull it directly away from me and onto the floor, but also because it tasted amazing. Or as Elliott would say- “Mama, it’s dewishus!”

Sesame Quinoa with Chicken and Snap Peas

Prep time

15 mins

Cook time

25 mins

Total time

40 mins

adapted from How Sweet It Is

Author: Oven Love

Serves: 4

Ingredients

1 cup uncooked quinoa, rinsed
3 garlic cloves, minced
½ tablespoon toasted sesame oil
½ tablespoon olive oil
2 cups low-sodium chicken stock
2 boneless, skinless chicken breasts, cooked and shredded
1 cup sugar snap peas, rinsed and rough chopped
6 green onions, sliced
2 tablespoons toasted sesame seeds, plus more for serving
3 tablespoons olive oil, for dressing
2 tablespoon toasted sesame oil, for dressing
1 Tablespoon low-sodium soy sauce, for dressing (gluten-free if necessary)

Instructions

Heat a saucepan over medium heat and add ½ tablespoon of sesame and olive oil. Add in garlic and quinoa and stir to coat, then toast for 3-4 minutes, stirring occasionally. Add in chicken stock and increase heat to high, bringing the quinoa to a boil. Reduce to a simmer and cover, cooking for 15 minutes, or until water is absorbed and quinoa can be fluffed with a fork. Whisk together dressing ingredients and set aside.
Add in chicken, snap peas, green onions and dressing, tossing well to coat. Add in sesame seeds and toss once more. Top with more sesame seeds and serve.

Greek- Inspired Slow Cooker Chicken

Natalie — Fri, 01 Jun 2012 10:46:00 +0000

My darling friend Joy of Fearless Freezer Cooking is here on Oven Love to share some summer freezer tips with us as well as the recipe for this yummy Greek chicken. I’ve enjoyed this recipe twice (once while in Joy’s freezer co-op and once after Lucy was born) and it was so good that I had to ask Joy to share it with everyone. It’s as easy as ever- you freeze the chicken in the marinade and throw it into the slow cooker without even thawing. Joy is the best! Here’s a little introduction to the queen of freezer cooking:

Joy is a stay-at-home wife & mother to two wonderful children. She is a fourth generation freezer cook. Growing up with freezer cooking as a way of life made it hard for her to understand how folks could NOT use their freezers. After being asked again and again for help, she started her Facebook page to give her tips & insight so that others will be Fearless Freezer cooks, too!

(photo by Natalie.)

Hello Oven Lovers! I’m Joy, guest posting today for my sweet friend, Natalie! I enjoy freezer cooking, how about you? I’m here to give you some super simple summer ideas for freezer cooking.

One of the easiest ways to start freezer cooking it to use a marinade. When you freeze fresh meat with a marinade, it starts marinating as it freezes. Then, when you are ready to use it, toss in the fridge the day before and it marinates as it thaws. So simple!

I love that marinated meats are usually cooked on the grill or in the slow cooker. My house doesn’t get heated up this way. When preparing a meat and marinade recipe, I like to follow this plan:

Mix up all the marinades I will be using.
Label the freezer bags I will be using with name of recipe, date, and reheating instructions.
Divide up the meat between the freezer bags.
Divide up the marinade between freezer bags.
Seal and freeze flat.

One of the benefits of this type of freezer cooking is that you can make up several meals in a short amount of time. Another benefit is that you can control the serving size. For instance, many marinade recipes call for four to six chicken breasts. While our kids are still young, we only need two or three chicken breasts per meal. So, for ONE marinade recipe, I divide it between TWO bags for two meals. That’s also saving me money!

A few of my favorite freezer marinades:

Use a bottle of Italian dressing (I like Seven Seas Viva Italian by Kraft.) Grilled chicken tastes great in Italian dressing- it’s especially tasty on salads.
We really enjoy the homemade Teriyaki marinade recipe in Mary Beth Lagerborg’s Once a Month Cooking, however it suggests baking, not grilling. I think Teriyaki flavors would also be good for pork kabobs or some cuts of beef. (Here is a similar Teriyaki recipe from Once A Month Mom.)
This garlic balsamic marinade recipe comes from Once a Month Mom. It is delicious and the pork cooks so moist when grilled. The flavors would be great on chicken, too.
We also like marinating steaks or London Broil in Worcestershire sauce. So simple and so tasty.

I hope these ideas inspire you! You’ll find the recipe for the Greek-inspired chicken below. I’d love to hear some of your favorite marinade recipes!

(Recipe by Mommie Cooks, via Joy and Once A Month Mom.)

Greek- Inspired Slow Cooker Chicken

Prep time

20 mins

Cook time

8 hours

Total time

8 hours 20 mins

Author: Joy from Fearless Freezer Cooking

Recipe type: Main Dish

Ingredients

1 Lemon, Juiced
4 Garlic Cloves, Minced
¼ Cup Olive Oil
½ Cup White Wine
¼ Cup Chicken Broth
1 tsp Dill
1 tsp Rosemary
1 Tbsp Balsamic Vinegar
¼ tsp Pepper
½ tsp Salt
1 Whole Chicken, Broken into it’s Respective Pieces (Or 4 chicken breasts or thighs. If you’re using chicken breasts, they will likely fall apart because they get so tender- that’s why the chicken above looks shredded and the one in Mommie Cooks’ post is not.)
Egg noodles, black olives and Feta cheese for serving

Instructions

Add all the ingredients with the exception of the chicken to the marinade.
Mix up well.
Add in the chicken and coat all the pieces completely.
*If freezing, freeze now. You can put it directly from the freezer to the slow cooker, just add about 2 hours to the cooking time.*
Cook on low for 6 to 8 hours or on high for 4 to 6 hours.
Serve over noodles with sauce from the slow cooker spooned over the noodles and a little feta and olives for good measure.

My Favorite Baked Chicken Nuggets

Natalie — Tue, 17 Apr 2012 11:28:00 +0000

You know you’re a mom when not only do you a) have a favorite chicken nugget recipe, but b) you have a favorite baked chicken nugget recipe. What’s that you see in my driveway? A minivan? Someone save me before I buy any mom jeans!

Just kidding! I love motherhood. Wouldn’t trade it. My house is often filled with little ones, and chicken is usually something you can bet at least half of them will like. (Coincidentally, my toddler decided to boycott chicken the last time I made these.) I think most moms would say they prefer baked recipes instead of fried ones, even though usually the fried stuff tastes so much better (check out this CFA knock-off recipe, it looks amazing). But behold, a tasty baked chicken nugget recipe!

This is my go-to chicken nugget recipe for play dates, parties, snack time and easy dinners. If you keep Panko breadcrumbs on hand, you probably have everything you need to make these in a pinch. If I’m serving them for a group, I like to provide ketchup, honey, barbecue sauce and honey mustard for dipping. Kids (and most adults, right?) love dipping sauces, so they’re a must to have on hand.

Finally, a kid-friendly nugget recipe you can feel good about.

Now excuse me while I go adhere a family of stick figures to the back of my van.

(Just a joke! Love to all the mamas out there with van decals.)

My Favorite Baked Chicken Nuggets

Prep time

30 mins

Cook time

20 mins

Total time

50 mins

adapted from Martha Stewart- http://www.marthastewart.com/318646/panko-crusted-chicken-bites-with-apricot

Author: Oven Love

Recipe type: Main

Serves: 8

Ingredients

Nonstick cooking spray
½ cup flour (you can use all-purpose, whole wheat, all purpose, etc)
1 teaspoon garlic powder
½ teaspoon smoked paprika (use regular paprika or cayenne pepper as a substitute)
Coarse salt and freshly ground pepper
2 large eggs
1½ cups panko breadcrumbs
2 tablespoons extra-virgin olive oil
½ cup freshly grated Parmesan cheese
4 large boneless, skinless chicken breast halves (about 2 pounds), cut into 1-inch cubes

Instructions

Preheat oven to 375 degrees. Line a baking sheet with parchment paper and fit with a wire rack. Spray with cooking spray; set aside.
Place flour, garlic powder and smoked paprika in a large bowl and season very generously with salt and pepper. Whisk eggs in another large bowl with 2 tablespoons water until well combined. Place the breadcrumbs in a third large bowl, and drizzle with olive oil; toss to coat. Stir in cheese and cayenne and mix well.
Place chicken pieces in the seasoned flour and toss to coat. Working in 3 batches, shake off any excess flour from chicken pieces and transfer to egg mixture; stir to combine. Transfer coated chicken pieces with a slotted spoon to the breadcrumb mixture and toss until completely coated. Place the breaded chicken pieces on a rack-lined baking sheet, spacing them evenly apart. Repeat process until all the chicken is breaded. Bake until golden brown and chicken is cooked through, 18 to 20 minutes.

Chicken, Kale and Broccoli Casserole

Natalie — Wed, 07 Mar 2012 01:28:00 +0000

Let’s start this with a .. YUM.

Reasons to try this recipe: It’s full of healthy greens.
Dark, beautiful, curly kale and a little family-friendly broccoli. I like greens on their own, but when you add pasta and cheese? That’s a win.

It’s freezable.
I made the full recipe; baking up half of it for our meal and freezing half of it for a future dinner. I love that I only had to cook once, but I get to eat it twice (and not as leftovers).

It’s tasty.

Big bites of pasta, creamy ricotta cheese, perfectly moist chicken and dark, flavorful greens. Pair it with a salad and you can feel great about what you’re feeding your family.This is a solid weeknight meal- try it soon.
(And do not fear the kale! It’s your body’s best friend, I swear.)

Chicken, Kale and Broccoli Casserole

Prep time

30 mins

Cook time

45 mins

Total time

1 hour 15 mins

adapted from Martha Stewart- http://www.marthastewart.com/862208/chicken-and-kale-casserole

Author: Oven Love

Recipe type: Main

Serves: 4

Ingredients

¾ lb. large or jumbo pasta shells
2 tablespoons olive oil
1 large onion, diced
3 garlic cloves, minced or pressed
1 bunch kale, stems and ribs removed, coarsely chopped
1 head broccoli, chopped into florets
2 cups cooked chicken, shredded or chopped
1 large container ricotta cheese
zest of 1 lemon
¾ cup grated Parmesan cheese

Instructions

Preheat oven to 350 degrees. In a large pot of boiling salted water, cook pasta according to package instructions. Drain; return to pot. In a large skillet, heat olive oil over medium-high. Add onion and garlic; cook until onion is beginning to soften, 4 minutes. Add kale and broccoli, cover, and cook until almost tender, about 5 minutes. Transfer to pot with pasta.
Stir in chicken, ricotta, lemon zest, and ½ cup Parmesan; season with salt and pepper. Transfer mixture to a 9-by-13-inch baking dish; top with ¼ cup Parmesan. Bake until top is golden, 30 minutes.
To freeze: Cook pasta al dente according to package instructions. Drain and rinse with cold water; return to the pot. In a large skillet, heat olive oil over medium-high. Add onion and garlic; cook until onion is beginning to soften, 4 minutes. Add kale and broccoli, cover, and cook until almost tender, about 5 minutes. Transfer to pot with pasta. Stir in chicken, ricotta, lemon zest, and ½ cup Parmesan; season with salt and pepper. Transfer mixture to a 9-by-13-inch disposable baking dish (or two 8-by-8-inch baking dishes); top with ¼ cup Parmesan. Let cool to room temperature, cover with aluminum foil and freeze.
To reheat from frozen: Bake casserole (straight from the freezer) at 350 degrees for 60-90 minutes or until completely warmed through, removing the foil for the last 20 minutes of baking. You can also thaw in the fridge the day before and bake at 350 for 30-45 minutes.

Guest Post: Chicken Parm Bake

admin — Wed, 08 Feb 2012 12:00:00 +0000

Hello, Oven Lovers! I’m Jessica (from Jessica Lynn Writes and The Tale of Two Kitchens) and I’m so happy to be here today! I know Natalie from my days of living in Georgia, and as much as I love living my new digs in Italy, I miss seeing her face almost every day and getting to taste all the delicious creations she makes in the kitchen.

I’m thrilled she asked me to pinch-hit for her while she soaks up some quality time with her new bundle of joy, Lucy, but I have to be honest: she left me with some very large oven mitts to fill; Natalie simply rocks in the kitchen. I wracked my brain figuring out what to share with you, but then, as I made this dish for the umpteenth time, I realized it would be perfect.

This is what I’d take over to her family one night if I still lived near her so she wouldn’t have to worry about dinner. It’s actually what I’ve been taking to all the new parents out here—it turns out Italy is the place to have babies.

This Chicken Parm Bake is unbelievably easy and so delicious that I almost don’t want to let the secret out. I love that there’s virtually nothing to clean up, it can be put together in no time, and even though it’s baked it has more flavor than some chicken parms I’ve tasted in restaurants. True story.

Truth be told, you can guestimate and just wing-it with the measurements (enough oil to cover the bottom, half a jar of sauce, plenty of cheese to please, etc.), and if I’m making it for someone else I use a foil container so it can go straight from the oven over to their house.

Chicken Parm Bake

Prep time

20 mins

Cook time

30 mins

Total time

50 mins

Author: Oven Love

Recipe type: Main

Serves: 4

Ingredients

1 pound chicken breast, chopped in bite-sized pieces (can use whole tenderloins if you want to make it even easier)
½—1 Tbs olive oil
2 or 3 garlic cloves minced
¼ tsp red pepper flakes (optional)
salt and pepper to taste
2 cups favorite pasta sauce (about half a jar)
5-10 basil leaves, julienned (or ½ teaspoon dried basil)
8 ounces shredded mozzarella (divided)
4 ounces Parmesan (divided)
5-ounces package, croutons

Instructions

Preheat oven to 350F (180C). In a casserole dish (square, small size, or even individual dishes), mix olive oil, crushed garlic and red pepper flakes; spread mixture around to bottom of the dish. Place chicken on top of oil; sprinkle with salt and pepper.
Pour marinara sauce over chicken; spread evenly to cover. Sprinkle chopped basil over sauce. Cover sauce with ¾ of the cheese (mozzarella and Parmesan).
Next, cover every nook and cranny with croutons. Steal one crouton, eat it, and enjoy. Sprinkle the rest of the cheese over the croutons.
Bake, uncovered, for about 30 minutes or until cheese is golden brown and starts to bubble and meat reaches an internal temperature of 155 degrees. (If meat isn’t fully cooked yet—usually if you’re cooking them frozen or whole, cover with foil and continue cooking until meat is cooked.)

Freezer-Friendly Chicken Enchiladas

Natalie — Mon, 23 Jan 2012 21:15:00 +0000

Forgive me if I don’t have much to say today.

I am now living in the Land Beyond Due Dates (again) and I’m having trouble thinking of anything more than this baby’s pending arrival. My brain and body are fried from weeks of early contractions and the last few sleepless nights of false labor. Can’t complain, though- I am lucky to be able to keep this baby healthy in here. Some ladies have to fight tooth and nail to keep their babies in, and I have been so blessed with healthy pregnancies.

See, I’m already off on a baby tangent. Moving on to the main event:

Apparently this dish has been making the internet rounds lately. I didn’t know this until I recognized the recipe over on Kristina’s blog (which you should check out immediately, she’s the cutest on the planet and has great recipes!) Now that I’ve eaten them, I can understand why they’ve been so popular. The savory red sauce, the delicious mix of two melty cheeses, the crispy crunch of the tortilla edges.. it all comes together to make a perfect bite.

The original recipe doesn’t need any help, but I did add my own freezer instructions to it so you can make this meal even easier to prepare. For me, the full recipe made two 8×8 pans of enchiladas as well as the single serving pictured here. I cooked the small serving and one 8×8 for our dinner and put the second 8×8 in the freezer for another time. Hardly any extra work for a whole extra dinner.

If you haven’t already beat me to it, I hope you have a chance to try these out!

Freezer-Friendly Chicken Enchiladas

Prep time

1 hour

Cook time

25 mins

Total time

1 hour 25 mins

via Annie’s Eats, originally from America’s Test Kitchen; freezer instructions added by Oven Love

Author: Annie’s Eats/America’s Test Kitchen/Oven Love

Recipe type: Main

Serves: 8

Ingredients

1 medium onion, chopped fine
2 jalapenos, seeded and chopped fine
1 teaspoon canola oil
3 medium cloves garlic, minced
3 Tablespoons chili powder
2 teaspoons ground cumin
3 teaspoons sugar
1 15-oz can tomato sauce
1 cup water
1 large tomato, seeded and chopped
1 pound boneless, skinless chicken breasts (about 2 large breasts)
1 cup extra sharp white cheddar, shredded
1 cup Monterey jack cheese, shredded
½ cup minced fresh cilantro
12 (6-inch) soft corn tortillas
cooking spray
salt and ground black pepper

Instructions

Preheat oven to 425.
Combine the onion, jalapeno, ½ teaspoon salt, and oil in a large saucepan. cover and cook over medium-low heat, stirring often, until the onions and peppers have softened, 8-10 minutes. Stir in the garlic, chili powder, cumin, and sugar, and cook until fragrant, less than 30 seconds. Stir in the tomato sauce, water, and chopped tomato. Bring to a simmer, and cook until slightly thickened, 5 minutes.
Nestle the chicken into the sauce. Reduce heat to low, cover, and cook until chicken is cooked through (thickest part reaches 160 degrees), about 12-20 minutes. Transfer the chicken to a plate, and set aside to cool.
Strain the sauce through a strainer into a medium bowl, pressing the onion mixture to extract as much liquid as possible. Transfer the onions to a large bowl and set aside. Season sauce with additional salt and pepper to taste.
Shred the chicken into bite-sized pieces. Add to the onion mixture, and add ¼ cup of the enchilada sauce, 1 cup cheese, and the cilantro. Toss to combine.
Stack the tortillas on a plate and cover with plastic wrap; Microwave on high until warm and pliable, 40-60 seconds. Spread the tortillas on a clean work surface, and spoon ⅓ cup of the chicken mixture evenly down the center of each. Tightly roll each tortilla and lay seam-side down in a greased 9×13 inch baking dish.
*To freeze, stop here and see instructions below.*
Lightly spray the tops of the enchiladas with cooking spray. Place in the oven, uncovered, for about 7 minutes, or until the tortillas start to brown slightly (skip this step if you don’t like the crunch).
Reduce heat to 400. Remove enchiladas and pour sauce evenly on top. Top with the remaining cheese. Cover dish with foil, and bake an additional 20 minutes, or until heated through.
Remove foil and bake another 5 minutes, until cheese browns. Remove from oven and let stand 10 minutes before serving. Serve with sour cream, guacamole, salsa, additional cilantro, etc.
To Freeze: Cover the dry enchiladas with aluminum foil and freeze. Freeze the sauce separately in a Ziploc freezer bag. Freeze the remaining cheese in a separate Ziploc bag as well.
To reheat after freezing: Let the enchiladas, sauce and cheese thaw in the refrigerator (putting it in the fridge in the morning should be fine). Preheat the oven to 400. Pour sauce on top of the thawed enchiladas and top with the cheese. Recover with foil and bake 20 minutes or until heated through. Remove the foil and bake another 5-10 minutes until the cheese browns. Remove from oven and follow serving directions above.