Easy Oven-Fried Cajun Chicken

Ingredients

1 frying chicken (cut up)
1 cup flour
1 tsp. black pepper
1 tsp. Creole seasoning
1/2 tsp. paprika
1/4 tsp. cayenne pepper
1/2 cup butter (melted)

Instructions

Preheat oven to 425 degrees. Wash and pat chicken dry. In a large ziplock bag combine flour, black pepper, Creole seasoning, paprika and cayenne pepper. Add chicken and shake well until coated. Line a 9-by-13 inch baking dish with foil and pour in butter. Place chicken in baking dish, skin side down. Bake at 425 degrees and bake for an additional 45 minutes. chicken should be golden brown and very tender!

Oven-Baked Chimichangas

Ingredients

Butter to grease pan

2 cups cooked chicken, from a rotisserie shredded chicken

1 can green chilies, in desired spiciness, drained and chopped

1 cup shredded Monterey Jack or cheddar cheese

1 TBSP olive oil, plus additional for brushing tortillas

1 chopped small onion

1 minced clove garlic

1 seded and minced jalapeno pepper

1 can refried beans

1 TBSP chili powder

1 tsp ground cumin

2 chopped large tomatoes (or 3 canned, whole, peeled plum tomatoes)

1/4 cup chopped fresh cilantro

Salt and black pepper

8 flour tortillas, burrito-sized

Garnishes

Salsa

Sour cream

Guacamole

Instructions

 

Preheat oven to 400F.  Lightly grease a 9-by-13 inch baking pan.  In a large bowl combine chicken, chillies and cheese.

Warm oil in a large skillet over medium heat.  Add onions, garlic and jalapenos; cook 4 minutes until softened, stirring. 

Stir in refried beans, chili powder, cumin and tomatoes and cook 1 minute to warm through and combine flavours.  Remove from heat; stir in cilantro.  Season to taste with salt and pepper.

Fill each tortilla with a spoonful of bean mixture and a spoonful of chicken mixture.  Fold up two opposite edges, then the other two edges to make and envelop.  Place seam-side down in the prepared pan.  Brush with oil.  Bake 20 minutes until golden and crisp.  Serve with desired toppings.

Tip:  Don't like it spicy?  Omit the canned chilies and jalapenos.

Chipotle Chicken Taco Bake

Ingredients

1 package Spanish or Mexican rice blend

1 TBSP olive oil

1/2 red diced onion

2 cloves chopped garlic

1/2 tsp ground cumin

1/2 tsp ground coriander

Salt and black pepper

1 canned chipotle chili in adobo sauce, seeded and minced

1 cup diced canned tomatoes

2 cups shredded cooked chicken

8 taco shells

1 can black beans, drained and rinsed

3/4 cup shredded cheddar cheese

Garnishes

Sour cream

Avocado, diced

Fresh chopped cilantro

Instructions

Preheat oven to 400 F.  Prepare rice according to package directions.  Retain in the covered cooking pot to keep warm.

Meanwhile, warm oil in a large ovenproof skillet. 

Add onions; cook 6 minutes, until softened, stirring often. 

Add garlic, cumin, coriander, salt and pepper; cook 30 seconds, stirring. 

Stir in chili, tomatoes and chicken; cook until warmed through. 

Transfer mixture to a bowl.

Spoon cooked rice mixture into same skillet. 

Spoon the chicken mixture evenly into the taco shells; top with beans and cheese.  

Nestle the tacos into the rice mixture.

 Place skillet in the oven and bake for 10 minutes until the cheese melts and the dish is hot.

Serve with garnishes.