Month: September 2019

Paleo “Cheesy” Chive Biscuits
September 28, 2019

Paleo “Cheesy” Chive Biscuits

I love the “I NAILED IT” feeling I get when I make something and it taste just like I imagined it would! These biscuits are delicious, the onion and “cheese” flavor shine through magically ! Guess what ? They also freeze beautifully. I am so …

Uncategorized
-
by Jeanette Ferguson
Buffalo Chicken Sweet Potato Tater Tot Casserole
September 14, 2019

Buffalo Chicken Sweet Potato Tater Tot Casserole

I don’t even know how this came to be. Well I kind of do… I was walking around Barons (my local grocery store), and when I’m not in a hurry I love to browse and take my time looking at ingredients and getting inspired. I …

Uncategorized
-
by Jeanette Ferguson
Creamy Chipotle Chicken Enchiladas
September 14, 2019

Creamy Chipotle Chicken Enchiladas

This dish will change your life. They are creamy, spicy, meaty and hearty! They are so special and best of all easy to make. I cook the chicken in the Instant Pot, blend up the tasty sauce, shred the chicken, stuff and bake! So darn good and protein packed. I used Siete Almond Flour tortillas, to keep them gluten free, but you can use any kind of tortillas you like. You can also use Vegan Cream Cheese and Vegan cheese to make them dairy free.

Creamy Chipotle Chicken Enchiladas

Spicy, creamy savory goodness !
Print Recipe Pin Recipe
Prep Time 35 minutes
Cook Time 30 minutes
Servings 8 servings

Equipment

  • Instant Pot

Ingredients
  

Chicken

  • 2 chicken breast bone and skin on
  • 1 cup water
  • 1 onion diced
  • 6 garlic cloves whole
  • 1 teaspoon dried oregano
  • 3 teaspoons sea salt
  • 1 teaspoon ground black pepper

Sauce

  • 4 ounces regular or vegan cream cheese
  • 1-4 chipotle's in adobo
  • salt and pepper to taste
  • reserved liquid from chicken

Other ingredients

  • 8 flour tortillas I used Siete Almond Tortillas
  • 3 cups shredded cheese I used Monterey Jack
  • 1 container cultured cottage cheese optional

Instructions
 

  • Preheat oven to 400
  • Place the chicken, water, onion, garlic, oregano, salt and pepper in the Instant Pot. Set for 10 minutes and allow for natural release.
  • Remove the chicken, allow to cool, shred and set aside.
  • Reserve the remaining ingredients in the Instant Pot and place in blender with the cream cheese, chipotle peppers, salt and pepper to taste.
  • Blend until smooth.
  • Warm the tortillas on a hot skillet sprayed with oil. It helps make them pliable and stay together and not fall apart.
  • Start building your enchiladas by pouring some of the sauce in your pan or casserole (I used a cast iron pan).
  • Reserve enough sauce and cheese to cover the top of your enchiladas.
  • Place a warm tortilla on a cutting board or clean counter, stuff with chicken, cottage cheese, some sauce and cheese. Place in pan.
  • Repeat until you've made all 8 of your enchiladas.
  • Pour the remaining sauce and sprinkle with remaining cheese.
  • Bake for 25 minutes until bubbly and golden brown.
Uncategorized
-
by Jeanette Ferguson
Ahi Poke-viche
September 7, 2019

Ahi Poke-viche

I have a dear sweet friend named Sara. Sara and her lovely husband Ryan ocean fish. Guess who gets phone calls when they catch something amazing? That would be me! I love that I have friends that truly get me and know that the ultimate …

Uncategorized
-
by Jeanette Ferguson