Chicken and Sun Dried Tomato Enchiladas

A new take on a classic recipe, this dish combines the tang of sun dried tomatoes and goat cheese with the heat of buffalo sauce and the warm comfort of chicken. This recipe serves 4-5

Ingredients:

2 cups cooked chicken

8 oz. sun dried tomatoes, packed in oil

1 medium onion, sliced

3 cloves garlic, minced

1 tsp. garlic powder

4 tbsp. butter

1/4 cup hot sauce (more or less depending on how spicy you like it)

1 cup chicken stock

8 oz. goat cheese

10 corn tortillas

1/2 cup shredded monteray jack cheese

Directions:

1. In small saucepan, melt butter, add hot sauce and chicken stock and bring to boil. Continue to cook until liquid reduces by close to half and thickens slightly.

2. Drain sun dried tomatoes, reserving oil.

3. In small skillet, heat tomato infused oil and saute onions and garlic until translucent. Drain and set aside. In same skillet, lower heat and add chicken, garlic powder, and half of the tomatoes to warm oil. Toss to coat then set aside.

4. Preheat oven to 350 degrees and spray baking dish with cooking spray.

5. To assemble enchiladas: place one tortilla on a plate, add a small amount of chicken w/sun dried tomatoes, some of the sauteed onions, and approximately a tablespoon of goat cheese. Drizzle just a touch of the sauce over and roll up. Place seam side down in the prepared baking dish. Repeat until all enchiladas are rolled and in the dish. Top with remaining sun dried tomatoes and any remaining onions. Pour sauce over all and top with shredded cheese.

6. Bake @ 350 degrees for 30 minutes.

Serve with a dollop of sour cream.

Shrimp and Chicken Risotto

This risotto dish is creamy, a bit tangy, and oh sooo good!

1/2 cup cooked chicken

24 medium cooked shrimp

2 tbsp. butter

3 cloves garlic, finely chopped

1 small shallot, finely chopped

1 cup uncooked arborio rice

3 cups well seasoned chicken broth (note, if broth is not well seasoned, add a bit of Adobo seasoning)

1/4 cup sherry

1 tbsp. lemon zest

1/2 tsp. curry powder

juice of 1 lemon

1 oz. cream cheese

1/4 cup grated parmesan cheese

4-5 green onions, chopped

1. In small saucepan, heat chicken broth to simmering and keep on stove.

2. In large saucepan, melt 2 tbsp. butter, add garlic and shallot and saute for 1-2 minutes. Add rice and saute for additional 2-3 minutes. Add sherry and stir, cooking until sherry is absorbed.

3. Add 1/2 cup simmering chicken broth to rice and cook, stirring constantly, until liquid is absorbed.

4. Add the lemon zest, lemon juice, and curry powder and stir in completely.

5.Continue to add broth, 1/2 cup at a time, stirring constantly. Cook until the liquid is absorbed between additions. With the last addition, the rice should be tender on the outside and still just a bit firm inside. Continue to cook until most of last addition of broth is absorbed.

6. Add cream cheese and parmesan cheese and stir in until completely incorporated.

7. Add chicken, shrimp, and 1/2 of the green onion (mostly the white part here). Stir in and cook until warmed through.

8. Use the green part of the chopped green onions as garnish on top of each serving. Don't forget this step; the freshness of the green onion is really the crowning touch!