Sour Orange Buttermilk Chicken

 

SUPER MOIST

Sour Orange Buttermilk Chicken

Ingredients:
1 cup Sour Orange Marinade
8 chicken thighs, boneless and skinless
1 egg, beaten
1 cup buttermilk
1 cup flour, (I used gluten-free)
1 tsp adobo seasoning 
1/2 tsp paprika 
oil for frying

Directions:
1.  Season the chicken with salt and pepper.  Add the marinade and chicken to a plastic zip bag.  Lay it flat on a plate, sealed.  Place in the refrigerator for at least 4 hrs or overnight.  (Rotate the chicken occasionally by flipping bag over to the opposite side)
2.  Beat the egg in a medium-size bowl.  Whisk the buttermilk into the egg.  Season with salt.  Add the chicken to the buttermilk/egg mixture and make sure it completely emerges in the liquid.  Let sit for 15 mins
3.  In a separate medium-size bowl stir together the flour, adobo, and paprika.  
4.  Heat oil in a large cast-iron skillet on med/high temperature.  Preheat oven to 350 degrees.
5.  Coating the chicken:  Remove a piece of chicken from the buttermilk with kitchen tongs.  Let it drip dry.  Add the chicken to the flour mixture and coat well on both sides.  Add the chicken to the hot oil.  Cook on both sides until browned.  Fry the chicken in two separate batches to not overcrowd the pan, leaving space between each piece.  Add fried chicken to a baking sheet lined with paper towels to absorb excess oil.  When all the chicken is fried remove the paper towel from the baking sheet and discard.  Place the chicken in the preheated oven and bake for 15 mins.

Suggestions:  
1.  Add slices of oranges (skin on) to the baking sheet and bake with the chicken). Squeeze the warm orange juice over the chicken before serving.
2.  Season the chicken with sea salt immediately after it comes out of the oven.   

Marinated Sour Orange Chicken Salad

 

Marinated chicken makes the best chicken salad.  The results you get are super moist
chunks that are so tender, you can cut with a fork.  It is packed with a complete balance of earthy from the goat cheese, savory from the dill, sweet from the dates, tangy from the orange, and crunchy from the celery and almonds.  Serve this salad for lunch, as a sandwich, or whip it up into an appetizer.  Serve with pretzels, corn chips, or toast triangles.  Either way, you serve it, it will be the hit of any get-together.

Ingredients:
4 large chicken breasts (skinless/boneless)
1 cup Sour Orange Marinade (La Lechonera)
1 cup mayonnaise
4 ozs goat cheese, softened
1/3 cup red onion, chopped fine
1 TBS orange zest
6 dates, chopped fine
1/2 cup celery, ( 1 stalk), chopped fine
2 TBS fresh dill, chopped fine
1/4 cup slivered almonds

Directions:
1.  Season the chicken with salt and pepper, on both sides.  Place the chicken breasts into a large sealable bag, with the mojo.  Place on a plate with a slight lip to prevent any liquid to leak out of the seal.  Refrigerate for at least 4 hours or overnight.  Remove the chicken from the bag.  Pat dry with paper towels.  Grease a 13 x 9-inch baking dish with cooking spray.  Place the chicken into the pan.  Cover with aluminum foil.  Bake in a preheated 350-degree oven for 40 mins.  Remove the chicken from the oven and let cool.  Chop the chicken into small shredded pieces.
2.  In a medium-size mixing bowl whisk together the mayonnaise and goat cheese.  Stir in the onion, zest, dates, celery, and dill.  Taste and season with salt and pepper, if needed.  Fold in the almonds.  Serve warm or chill in the refrigerator, covered.

Serves 8 people

Gluten Free Breaded Chicken Thighs

Ingredients:

8 boneless skinless chicken thighs

1 cup mojo citrus marinade

fry oil

1 cup gluten-free flour

2 eggs, beaten

2 cups gluten-free seasoned bread crumbs

Directions:

1.  Season chicken with salt and pepper.  Lay chicken flat in a zip lock bag.  Add mojo marinade.  Place bag on a dish, preferably with a rim so the sealed end can rest on, to prevent leakage.  Refrigerate for 4 hrs or overnight.  

2.  Remove chicken from bag and pat dry with paper towels.

3.  Add your favorite fry oil to a skillet.  Heat on med/high temperature.  

4.  Set up three bowls at your work station.  Place flour, eggs, and crumbs into each separate bowls.  Dredge each piece of chicken into flour, then into the beaten egg, then into bread crumbs, covering completely with each ingredient.

Place coated chicken into the hot oil.  Fry on both sides until golden brown.  Add to a baking sheet or dish.  

5.  Preheat oven to 350 degrees.  Bake chicken for approx. 10-15 mins depending on the thickness of chicken.  Season with sea salt.

Tips:  Separate family packed chicken and place the desired amount into freezer bags.  

Add approx 1 cup of Mojo marinade to bags.  Fold up sealed end and tape to bag to prevent leaking.  Place flat in the freezer.  Thaw in the refrigerator when ready to use.

To Spice things up:  Add a few drops of hot sauce to the beaten eggs.  

GORGONZOLA BUFFALO CHICKEN PIZZA

GORGONZOLLA BUFFALO CHICKEN PIZZA

SPICY, CHEESY AND CRUNCHY ALL IN ONE SLICE.
FEEDING A CROWD HAS NEVER BEEN EASIER.
LET THE PARTY BEGIN WITH THIS HEALTHIER TAKE
OF CHICKEN BREAST.  WHEN YOU SEE THE PIZZA DISAPPEAR
YOU WILL BE STRUTTING' YOUR STUFF.   

INGREDIENTS:  

1 Three Bakers Pizza Crust

1 cup gorgonzola crumbles

1 cup cooked chicken breast, chopped

1/2 cup buffalo wing sauce, divided

1/4 cup ranch dressing

DIRECTIONS:

1.  Preheat oven to 350 degrees.

2.  Sprinkle cheese over top of pizza crust

3.  Toss chicken in half of the wing sauce, spread over cheese.  Bake for 10-12 mins or until slightly brown.  Remove from oven. 

4.  Drizzle remaining wing sauce over top and Ranch dressing on pizza.  

CREAMY GORGONZOLA DIJON CHICKEN

INGREDIENTS:
1 1/2 lbs chicken tenderloins
2 TBS olive oil
2 TBS butter
1/4 cup water
2 TBS honey
3 TBS dijon mustard
1/2 cup gorgonzola crumbles
1/4 cup sun dried tomatoes, flakes or chopped fine
salt and pepper, to taste
Fresh Parsley for garnish

DIRECTIONS:
1.  Pat chicken dry with paper towels.
2.  Heat olive oil and butter in large skillet, medium/high heat.  Add chicken, brown on both sides until almost done.  Season with salt and pepper.  Approx. 4-5 mins on each side.                          (chicken will continue to cook in sauce).
3.  Add water, honey and dijon mustard.  Stir.  Sauce will start to thicken.
4.  Top with gorgonzola and sun dried tomatoes.  Garnish with fresh parsley.

Sharp Cooper Chicken

4 large chicken breasts, cut in half lengthwise (seasoned with salt and pepper)
1/2 cup fry oil
2 eggs, beaten
2 cups seasoned breadcrumbs
2 garlic cloves
2 (28 oz) cans crushed tomatoes
1/4 cup fresh basil, chopped
1/4 cup fresh parsley, chopped
2 TBS fresh oregano, chopped
1/2 cup grated parmesan cheese, divided
1/4 tsp red crushed pepper flakes, optional
8 slices Cooper Sharp White American Cheese

Directions:
1.  Trim and slice chicken breasts.  Season with salt and pepper.
2.  Heat oil in large cast iron pan (or oven safe skillet) on med/high heat.
3.  Add breadcrumbs to medium size bowl.  Add eggs to separate medium size bowl. Beat well.
4.  Dredge each piece of chicken in egg, completely covering.  Now dredge into breadcrumbs, completely coated.  Add chicken to skillet and cook for approx. 4-5 mins, flip and brown other side (approx. additional 4-5 mins).  Remove chicken from skillet and place in dish.  Cover to keep warm.
5.  Reduce heat to med/low.  Add garlic to skillet and sauté for approx. 1-2 mins.  Add tomatoes, herbs, 1/4 cup parmesan and red pepper flakes.  Stir and simmer for 10 mins.
6.  Preheat oven to 350 degree.  Place chicken in skillet.  Bake for 12-15 mins.  Remove from oven.  Add cheese slices and place back in oven to melt cheese, approx. 1-2 mins.  Note:  Watch carefully that cheese does not burn, just melt.  Remove from oven and garnish with remaining parmesan cheese and fresh herbs.
Serves 4-6

Stuffed Chicken with Brie Waldorf Salad

This is my Waldorf Stuffed Brie Chicken Salad with wilted Spinach.  I created this recipe with a twist, from the famous "Waldorf" Salad using California Walnuts. The nutty crusted walnut exterior is surrounding a creamy brie sweet raisin and fresh cilantro herb interior, served on a "warm" spinach bed and side of an apple/celery/raisin "chilled" crunch salad.  It is the perfect combination, even for the most elite crowd.  #WaldorfSaladRefresh  @CAWalnuts


8 chicken cutlets
1 egg, beaten
5 ozs creamed brie cheese

Breading:
1 cup seasoned bread crumbs
1 cup walnuts
salt and pepper

Filling:
1 cup cilantro, unpacked
1/4 cup walntus
1/2 cup raisins
zest from 1 lemon

Salad:
2 stalk celery
1 red skin apple, cubed
1/4 cup whole walnuts
1/2 cup cilantro, unpacked
1/2 cup raisins

Dressing:
5 TBS mayo
2 TBS sugar
2 TBS vinegar
juice from 1 lemon
1/8 tsp coarse pepper

Spinach:
16 ozs fresh spinach
1 clove garlic, crushed
2 TBS butter
salt and pepper

Crusted Pistachio Chicken with Potato and Zucchini Waffle Slidders

Ingredients:
1/2 cup mashed potatoes (leftover)
2 large eggs, beaten
3 TBS brown sugar
1/3 cup vegetable oil
1 cup buttermilk
1 tsp vanilla
3 cups zucchini, grated
1/4 cup fresh parsley, chopped
1 1/2 cups potato flour
1 cup ground oats
3 tsp baking powder
3/4 tsp cinnamon
3/4 tsp ground cloves
1/4 tsp salt
1 tart apple, sliced into thin rings

Chicken Ingredients:

2 large chicken breast, cut in half lengthwise and then again cut opposite directions (making 8 sliders)
1 cup potato flour
2 eggs, beaten
1 cup ground pistachios
1 lime, zested (reserve juice)
1/4 tsp salt
1/4 tsp course black pepper
1 cup cooking oil.


Brie Aioli:

5 ozs cream brie, softened
3 TBS mayonnaise
2 TBS fresh chopped parsley
1 TBS lime juice
1/8 tsp salt
1/8 tsp course black pepper



Directions:
1.  Plug in a waffle iron.  I use one that makes round waffles that can be cut into quarters.
2.  In large bowl mix together potatoes, eggs, sugar, oil, buttermilk, vanilla, zucchini and parsley. Stir
3.  In separate bowl blend together potato flour, oats, baking powder, cinnamon, cloves and salt.
4.  Make waffles according to directions.  Break waffles into quarter pieces for slidders.  Put aside.
5.  Chicken:  Heat oil in large saute pan.  Set up dredging station by placing flour in a bowl.  Beat eggs and place in separate bowl.  Place pistachios in third bowl. Add salt, pepper and lime zest to pistachios.
6.  Season chicken with salt and pepper.  Dredge chicken into flour, then into egg, then into pistachio mixture.  Coat both sides.  Place chicken into hot oil.  Saute on med/high heat until brown.  Flip and saute remaining side until brown.  Approx. 5 mins on each side.
7.  Remove from pan and place on paper towels, cover to keep warm.  Repeat process for remaining chicken.
8.  Aioli:  In medium size bowl add all ingredients, stir well.
9.  Assemble waffle slidders by adding a piece of chicken to quarter of the waffle.  Add apple slice and dollop of brie aioli.  Top with another quarter piece of waffle.

Makes 8 slidders

Buttermilk Pistaschio Chicken Salad with Greek Yogurt Avocado Buttermilk Dressing

Ingredients:

Olive oil for sautéing
2 lbs thin sliced chicken breasts, skinless and boneless
20 Crunchmaster Roasted Garlic Crackers
1/2 cup gluten free flour
1/2 cup pistachios
1/4 cup brown sugar
1/2 tsp pepper corns
1/8 tsp sea salt
2 eggs, beaten
1/2 cup buttermilk, plus 1/4 cup for dressing
1 small avocado
2 tsp lemon juice, fresh
1/2 cup Greek yogurt
1 large handful of fresh cilantro
1 TBS brown sugar, plus 1 TBS for onions
1 TBS Cider Vinegar
salt and pepper, to taste
1 small red onion, sliced
2 TBS butter
1/4 cup balsamic vinegar
2 cups lettuce greens
1/2 cup tomatoes, chopped
1/4 cup gorgonzola cheese crumbles, (gluten free), plus 1/4 cup for dressing
1/2 cup slice cucumbers
1/4 cup pistachios (salted or sugared)

Directions:

1.  Add oil in large sauté pan.  Heat on med/high when ready to sauté chicken.
2.  In food processor, add crackers, flour, pistachios, sugar, pepper corns and sea salt.  Grind into powder.  Put aside in flat dish.
3.  In separate bowl add 2 eggs, beat.  Add 1/2 cup buttermilk, blend together.  Put aside
4.  In food processor add avocado, lemon juice, yogurt, cilantro, 1 TBS brown sugar, vinegar, 1/4 cup buttermilk, 1/4 cup gorgonzola cheese, salt and pepper.  Puree into dressing.  Chill until ready to use.
5.  Add sliced red onion to small sauce pan.  Add butter, 1 TBS brown sugar, balsamic vinegar and salt/pepper, to taste.  Heat on medium until onions are cooked, soft and balsamic becomes thickened.  Remove from heat and put aside until ready to top on salad.
6.  Dredge chicken into egg/buttermilk mixture.  Coat on both sides.  Then dredge coated chicken into breaded/flour mixture.  Coat both sides.  Place into heated sauté pan.  Repeat process for addition chicken.  When chicken in browned on both sides place on paper towels to drain excess oil.  Cut into strips.  Note:  Chicken can also be cut first into strips, breaded and then sautéed.
7.  Assemble salad with favorite lettuce greens and remaining ingredients.  Serve with dressing, extra roasted garlic chips and top with balsamic onions. 

Serves 4

Whole Grain Oats Chicken and Waffles with Maple Gravy

Waffle Batter:

1 1/2 cups flour
1 cup oats
3 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
2 Tablespoons brown sugar
2 large eggs, beaten
1 stick melted butter
1 1/2 cups buttermilk, plus extra

Oats Chicken:

1 cup oats
1 cup flour
1/2 cup pine nuts
3 Tablespoons brown sugar
1/2 teaspoon salt
2 eggs, beaten
2 pounds chicken breast (cut approx. 1/2 inch thick)
cooking oil for frying

Gravy:

1 cup buttermilk
1 cup maple syrup
1 Tablespoon corn starch
1/2 cup cilantro
1/8 teaspoon salt
1/8 teaspoon cayenne pepper

Directions:

1.  In large bowl add all ingredients for waffle mix.  Mix well.  Make waffles according to waffle iron instructions.
2.  In food processor combine dry ingredients for chicken breading. Puree into powder.  Place in bowl.
3.  In separate dish add beaten eggs.
4.  Heat large skillet with oil.  Medium to high heat.
5.  Dredge chicken pieces in egg and then coat both sides with breading.  Sautee until cooked and brown on both sides.
6.  Drain on paper towels.  Cover and put aside.
7.  In small saucepan add buttermilk, syrup and corn starch and heat on low.  Whisk to get out any lumps.  Add cilantro, salt and cayenne pepper.  Stir.  Serve on top of chicken and waffles.  Garnish with addition cilantro and pine nuts. 

Kitchen Fried Chicken

Ingredients
1 whole chicken, cut into pieces
3 beaten eggs
4 tablespoons oil

For the coating

2 cups flour
4 teaspoons paprika
1 teaspoons salt
1 teaspoon pepper
1 teaspoon poultry seasoning (or chicken stock powder)
1 teaspoon oregano
1 teaspoon tarragon
1 teaspoon parsley
1/2 teaspoon thyme
1 teaspoon chives
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon celery salt

Directions:

Sift flour and add together all the coating ingredients and grind finely with a mortar and pestle and place in a clean plastic bag. Coat each chicken piece first with the beaten egg, then with the flour mixture in the bag. Make sure you coat each piece completely with the flour.

Heat the oil in a skillet. Brown the chicken in oil slowly, uncovered. Once browned, cover the skillet and keeping frying on a very gentle heat until the chicken is fully cooked. Place on paper towels to drain out the excess oil.

Buffalo Chicken Sandwich with Blue Cheese Pesto

4 cooked Tyson chicken breasts
1/2 cup buffalo sauce, warm
4 ozs blue cheese crumbles
4 large basil leaves, chopped
2 Tbs red onion, chopped
2 Tbs olive oil
salt and pepper, to taste
4 slices lettuce
4 sandwich rolls

Directions:
1.  Heat chicken breast according to directions on package.
2.  Pour buffalo sauce in small bowl.  Dip chicken and cover both sides.
3.  In small mixing bowl add blue cheese, basil, onion, olive oil.  Season with salt and pepper.
4.  Add chicken to roll. Add lettuce and top with pesto.

Tiramisu Chicken

 

When creating dishes, I like to hold on to my heritage roots.  One of my favorite desserts is Tiramisu (made with mascarpone cheese, sugar and espresso coffee, or a very strong brewed coffee).

We all know how well versatile chicken can be.  That is why this recipe was so much fun to play with.  Now, it was time to get those taste buds rolling.  "Hey, lets combine the sweet and creamy taste of Italian Tiramisu with a comfort aromatic blend", I thought.  Well, it worked.  My family loved it.  Give it a try!!!  This recipe is certainly fit for a King.

Family tested and highly approved.

 

 

3 Tbs olive oil
8 chicken thighs, boneless and skinless
salt and pepper, to taste
6 cloves garlic, chopped
3 stalks scallions, chopped (reserve 1/4 cup for garnish)
3/4 cup coffee liqueur
1/4 cup brown sugar
6 basil leaves
1 cup chicken broth
8 ozs mascarpone cheese, warm
8 ozs fresh mushrooms, sliced
1 bag fresh spinach leaves
Favorite prepared rice

1.  In large skillet, on med heat add oil.  When oil is hot add seasoned chicken and brown on both sides.  Remove from pan, cover and reserve for later
2.  In same skillet add garlic and scallions.  Sautee until soft.
3.  Add coffee liqueur, to deglaze.  Add brown sugar and basil, stir.  Simmer for 2 mins.
4.  Add contents of skillet to blender or food processor, puree. 
5.  Add mascarpone cheese to skillet and stir quickly.  Add contents of blender back to skillet. Stir.
6.  Add fresh mushrooms and spinach.  Add chicken back to pan.  Simmer for additional 15 mins.
Add additional salt and pepper, if needed.
7.  Serve with rice, garnished with additional scallions.

Kozy Chicken and Broccoli

Ingredients:
olive oil, for sauteing
8 chicken thighs
1 cup celery, thinly diced
1 cup onion, thinly diced
3 garlic cloves, large, chopped
1/8 cup white cooking wine, for deglazing
8 ounces mushrooms, sliced
3 cups broccoli, fresh, chopped
1 (14.5 ounce) can chicken broth
1 large container of Kozy Shack "original" Rice Pudding
8 ounces sharp cheddar cheese, shredded
salt and pepper, to taste

Directions:
1.  In large skillet over medium heat add oil and chicken, cover and cook until done.  Remove from
     pan.  Keep warm.
2.  To skillet add celery, onion and garlic.  Saute until soft.
3.  Add cooking wine to deglaze pan.
4.  Add mushrooms and broccoli, cook until soft.  Add a bit of water, if needed to prevent burning.
5.  In microwavable bowl whisk together broth, rice pudding and cheese.  Heat in microwave for 2
     minutes.
6.  Add chicken back to pan and contents of bowl, stir to blend.
7.  Add salt and pepper, to taste
8.  Simmer until completely hot, stirring.   Serve

Mesquite Mediterranean Ground Chicken Burgers

I love the Mediterranean flavors of Cilantro and Feta Cheese.   These burgers are super moist by adding the cilantro, feta cheese and scallions right into the ground chicken mixture.  These are super great tasting, healthy and guilt free. The crisp crunch of the fresh cucumber is a nice asset.


2 lbs ground chicken
1/2 cup cilantro, fresh chopped
1/4 cup scallions, chopped
4 ozs Feta cheese, cubed
salt and pepper, to taste
6 slices red onion
6 slices fresh red tomatoes
1 cup shredded lettuce
1 cucumber, sliced
1/2 cup banana peppers
1/2 cup roasted red bell  peppers
6 Tbs mayonnaise

6 sesame seed hamburger buns.

In a bowl combine ground chicken, cilantro, scallions and feta cheese, add salt and pepper, to taste.  Mix well.  Mold into 6 individual patties.  Grill on mesquite flavored charcoal grill. (or mesquite flavored gas grill).

Place bottom part of buns on platter.  Place a grilled patty on top of each bottom bun. On top of each patty add, onion, tomato, lettuce, cucumber, banana peppers, roasted bell peppers and mayonnaise.  Add top bun to each burger.  Enjoy!!!

Make sure to season mixture before grilling patties.  Mixture can be made ahead of time and refrigerated to marinade flavors.

Rainbow Chicken (Chef Lily)

Ingredients:
2 large chicken breasts, sliced to thickness of choice. (trimmed)
1 cup each: Fruity Pebbles Cereal and Multi Grain Cherrios, ground
1/2 cup sunflower seeds, ground
2 eggs, beaten
salt and pepper, to taste

Directions:
1.  In large skillet heat fry oil (olive oil, canola oil or vegetable oil)
2.  Beat eggs, place in separate bowl
3.  Ground cereals and seeds together, place in separate dish
4.  Dredge chicken in egg and then into dry mixture.  Place into hot oil.  Season.
     Cook until slightly brown, flip and brown opposite side until cooked.
5.  Drain cooked chicken on paper towel to absorb excess oil.  Cover to keep warm.

Black Russian Pineapple Chicken

4-6 skinless, boneless chicken breast
olive oil, for frying
1 can sliced pineapple, reserve juice
1/4 cup chopped onion
2-3 garlic cloves, chopped
1 tsp chicken base (chicken paste)  sold in soup isle
1/4 cup Kahlua or other brand
3 Tbs brown sugar, more or less to taste (plus extra to sprinkle on pineapple rings)
juice from sliced canned pineapple
8 ozs mushrooms, sliced
1-2 Tbs flour, if needed

Saute seasoned chicken 3/4 of the way done, remove from frying pan and reserve. (Chicken will be returned later to cook completely).  Remove pineapple rings from can (reserve juice).  Sprinkle with brown sugar and place in broiler to slightly brown for color.  Remove from broiler and cover to keep warm.  In frying pan with left over grease saute onion and garlic, add chicken base, stir.  Add Kahlua, brown sugar and juice, stir.  Add mushrooms, cook until soft.  Add flour to thicken juices, if needed.  Return chicken to pan, flipping to coat on both sides.  Simmer on med heat until chicken is completely cooked.  Serve over rice with pineapple rings.

Creamy Date "Night" Chicken

Ingredients:

• 4 large Chicken Breasts
• 3 cloves garlic, chopped
• 3 TBS leeks, chopped
• 2 TBS butter
• 1/2 tsp chicken base
• 2-3 TBS brown sugar
• 6 large Dates
• 1/4 cup white cooking wine
• 1/2 cup heavy cream, warmed
• 2 TBS flour
• 8 ozs baby bella mushrooms
• 1 lemon, juiced
• 4-5 TBS fresh parsley, plus garnish
• salt and pepper to taste

Directions:

..In large skillet, on medium heat brown chicken on both sides until almost cooked. Remove from pan. To skillet add, garlic, leeks, butter, chicken base, sugar and dates, stir and saute until dates are soft. Add contents of pan to blender or food processor to puree. Add white wine, to deglaze pan then add to blender. Add cream and flour to blender, puree. Add mushrooms, lemon juice and parsley to pan then add contents of blender to pan. Simmer all ingredients until starts to thicken. Add chicken back to sauce flipping to coat both sides. Salt and pepper, to taste. Garnish with remaining parsley. Serve over rice, pasta noodles, potatoes or just by itself.

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White Chicken Chili

3 large chicken breast, trimmed
2 cups water
1 small onion
3 garlic cloves, chopped
1 cup enchilada sauce
1 can creamed corn
1 pkg Taco seasoning mix
1/2 cup cilantro, chopped
1 cans white beans, with juice

In large pot saute onion and garlic in frying oil over medium heat for 5 mins.  Add water and chicken, stir.  Boil until chicken is fully cooked, remove from pot and place on cutting board to chop and shred.    To large pot, add enchilada sauce, corn, seasoning mix, cilantro and beans, stir and simmer on low.  Chop and shred chicken into small pieces and add to pot.  Simmer until thick.  Serve with chips and dollop of sour cream.

Garnish: Corn Chips, Mexican cheese blend, Jalapeno peppers and sour cream