Tag Archives: sour cream

Chicken Enchilada Flatbread

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This flatbread is so easy to make and makes a quick dinner or appetizer. It takes 20 minutes from start to finish.

You can top it with cilantro, sour cream, tomatoes, black olives — anything you’d like.

I use red enchilada sauce, but it’s delicious with green, too.

Chicken Enchilada Flatbread

Makes 2 (serves 3-4)

1 (8.8 ounce) package of Stonefire Tandoori Baked Original Naan

8 ounces cream cheese, softened

2 tablespoons taco seasoning

1/2 cup refried beans

1/4 cup salsa

Garlic salt to taste

2 rotisserie chicken breasts

1 cup red enchilada sauce

1 ½ cups shredded Mexican-style mixed cheese

1 green onion

Sour cream (optional)

Preheat oven to 400.

In a medium bowl, stir together cream cheese and taco seasoning, divide it in half and spread half on each Naan crust. Then, in the same bowl, mix refried beans, salsa and garlic salt to taste. Spread that over the cream cheese mixture.

Pull the chicken breasts off the rotisserie chicken and shred it with your hands. I put the chicken in the same bowl I’ve been using so I don’t’ dirty any more dishes. Stir together the chicken and enchilada sauce and then spread the mixture on each piece of Naan.

Top with cheese. Bake 9 minutes.

Chop green onion and use it to garnish the flatbread. If desired, garnish with sour cream, too.

Slice and serve.

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Garden Vegetable, Dill, Chicken Flatbread

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Flatbread week continues with another cool flatbread. Flatbreads are usually served warm, but it’s so hot. I am in the mood for something refreshing. This is REFRESHING! I don’t know how hot it is where you are, but we have a heat index of 108 today! So, cool is key. This flatbread was inspired by Greek salad and dill dip. You could add feta to this if you wanted, but I love it as is.

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Garden Vegetable, Dill, Chicken Flatbread

Makes 2 flatbreads

1 ¼ cups sour cream

1 teaspoon dried dill weed

1 garlic clove, finely minced

1 green onion, chopped

1 (8.8 ounce) package of Stonefire Tandoori Baked Original Naan (or use my recipe for flatbread dough and precook it)

½ cup chopped rotisserie chicken breasts

2/3 cup chopped cucumber

2/3 cup sliced grape or cherry tomatoes

1 teaspoon fresh lemon juice

1 teaspoon extra virgin olive oil

Salt and pepper

4 large fresh Basil leaves to garnish

Mix sour cream, dill, chopped garlic and sliced green onion. Cover and refrigerate for 2 hours.

When time to assemble, toss together chicken, cucumber, tomatoes, lemon juice and olive oil. Add salt to vegetables and toss.

Then spread half the sour cream mixture on a cooked flatbread crust. Top it with half the vegetable and chicken mixture. Finely slice the basil and sprinkle it on top. Repeat the process for the second flatbread, then slice and serve.

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White Chili

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White chili seems to be one of those divisive soups: people love it or hate it.  Some feel like any chili that doesn’t contain beef isn’t really chili.

I enjoy white chili because I love the pronounced flavors of cumin and sour cream. There are so many versions of white chili, but I add corn to mine.

I like to top it with cheese or avocados. Tortilla chips are a good topping, too.  This makes a good size batch, enough for six people.

White Chili

1 tablespoon canola oil

1 cup chopped yellow onion

2 teaspoons cumin seed

1 teaspoons ground cumin powder

1 ½ teaspoons chili powder

1 yellow bell pepper

32 ounces of chicken broth, plus 2 cups

1 cup water

1 teaspoon chopped garlic or dried garlic

1 cup half and half

3/4 cup sour cream

4 ounces chopped green chilies (canned)

¼ cup chopped cilantro (optional)

2 can cannellini beans

1 can corn, drained

4 cups chopped rotisserie chicken

This has a lot of ingredients, but it’s still an easy dish.

Chop onion, yellow bell pepper and chicken and set aside.

In a large pot, heat oil over medium heat. When hot, add onion, cumin seed, cumin and chili powder. Cook 5 minutes and then add yellow bell pepper and saute another 3 minutes. Then add the next nine ingredients (everything but the chicken) and cook over medium to medium-low heat for 10 minutes.

Once you add the sour cream, you don’t want to let the soup boil because it could curdle, so keep the heat at medium.

Add chicken and cook 5 more minutes. Serve.