Chicken Enchilada Pie

I normally make chicken enchiladas rolled up using corn tortillas.  This time I made a pie instead.  I wanted it to last longer than 1 or 2 days.

You will need:

1 rotisserie chicken(I get the garlic flavored one and you will only need part of the it)
1 small onion chopped
2-3 garlic cloves chopped
4-6 whole roasted green peppers chopped
1 can nacho cheese soup or sauce
1 small can enchilada sauce(I use the red sauce)
corn tortillas
2-4c grated cheese(I used the fiesta cheese that has a mixture of cheeses in it)

Heat the oven to 350 degrees

Saute the onion and garlic in a bit of oil until it the onion is translucent.  Mix around 2 cups of the chicken shredded, the chopped green peppers, 1 cup of grated cheese, and the nacho cheese in a large bowl.  Add the onions and garlic and mix.  You might want to add a bit of milk to thin the chicken mixture.  Don't add too much or it will be soupy.

Pour around half of the can of enchilada sauce in the bottom of a 13x9 inch cake glass cake pan.  Spread it around.  Lay 6 corn tortillas on top of the sauce.  The tortillas will overlap a bit, but that is okay.  Spread a third of the chicken mixture on top of the tortillas.  Sprinkle some grated cheese on this.  Repeat 2 more times.  Add the final layer of tortillas to the top of the pie.  Spread the remaining enchilada sauce on top of the final layer of tortillas.  Sprinkle whatever amount of grated cheese you want on top.  I like cheese, so, I tend to put lots of cheese on top.

Cook it in the oven until it is heated thoroughly and the cheese is melted on top.  It will take anywhere from 30-45 minutes to be thoroughly heated.  Keep an eye on it so that the cheese on top doesn't burn.

Suggested garnishes:  shredded lettuce, chopped onions or chopped green onions, diced tomatoes, sour cream, sliced olives, Picante sauce, and Habenaro sauce(for those who like it spicy).

I'll add a picture as soon as I can get one taken......

Turkey Kiev

I wanted something different for Thanksgiving dinner.  Neither one of us can sit down and finish a whole turkey between the two of us.  We can only handle so much turkey before we are tired of it.

This is what I came up with.....

It's a cross between a Kiev and Cordon Bleu.  I call it Turkey Kiev.  =)

Here is the list of ingredients that you will need:

3-4 turkey cutlets
1 c fresh or frozen broccoli chopped
1-2 garlic cloves chopped
1/8 c chopped onions
6-7 slices of Swiss cheese
1 c flour
2 eggs beaten
1 c bread crumbs
1/2 c grated dry parmesan cheese
1T Italian seasoning
salt
pepper
butter
oil
toothpicks

Melt some butter in the frying pan.  Saute the garlic, onions, and broccoli in the pan.  You can add a bit of salt to it if you want.  Set it aside...

You can either butterfly your cutlets or you can just simply pound them until they are approximately 1/4 of an inch thick.  I was in a bit of a hurry and didn't butterfly mine.  Nor did I pound them that thin.  It still turned out ok.

After you get done pounding them add 1 1/2 slices of Swiss cheese to the center of each turkey.  Divide the broccoli mixture between the cutlets and then roll them up.  Put 2 toothpicks in the rolled up turkey to hold it together.   Set them aside.

Mix the parmesan cheese, Italian seasoning, and bread crumbs together in a pie pan or shallow container.  Put your flour in a pie pan or a shallow container. 

Heat some oil in a frying pan.  Not sure how much I used.  I never measure it.

Salt and pepper your rolled up cutlets.  Roll them in the flour.  Dip them in the eggs and then roll them in the parmesan mixture.

Add the turkey to the hot oil and cook until done.  Sorry, I didn't time it, so, I can't tell you how long it will take to cook.  I believe it was less than a half hour though.

Enjoy!

Reminder.....don't forget to take the toothpicks out before you serve it!