Chicken Enchilada Soup - Chili’s Copycat Recipe

 Chicken Enchilada Soup - Chili’s Copycat Recipe

This Copycat Chili’s Chicken Enchilada soup recipe is a mixture of tender chicken, green chiles, black beans and sweet corn in a cheesy creamy broth. Packed with bold Tex-mex flavours, this chicken Enchilada soup comes together in 30 minutes. 

2 tbsp olive oil

1 small onion, finely chopped 

2 cloves garlic, minced 

1/2 cup masa harina

6 cups chicken broth 

4 oz can green chiles 

15 oz can fire roasted tomatoes with juices 

2 tsp cumin

1 tsp chili powder 

1 tsp paprika 

1/2 tsp salt

1 cup red enchilada sauce, mild 

1 lb chicken thighs or breasts, boneless and skinless 

15 oz can black beans and sweet

12 oz corn, frozen 

4 oz cream cheese, softened & cut into small cubes 

2 1/2 cups cheddar cheese, shredded

In a large stockpot, heat the olive oil over medium heat. Add the onions and sautee, stirring occasionally for about 4 minutes until the onions are translucent. Add the garlic and sautee an additional minute, stirring frequently.  

Sprinkle the masa harina over the onions and garlic and cook approximately 1-2 minutes making a roux. Gradually add 1 cup of the chicken broth stirring constantly. 

Stir in the chilies, fire roasted tomatoes, cumin, chili powder, paprika, salt, enchilada sauce and the remaining broth. Simmer for approximately 20-30 minutes breaking down the tomatoes. 

Add the chicken, black beans and corn & stir until well combined. Bring to a gentle boil, reduce heat and simmer uncovered, stirring occasionally for 15-20 minutes or until the chicken is fully cooked. 

Remove the cooked chicken to amp,ate and shred using 2 forks. Return to the pot and mix to combine. 

Add the softened cream cheese and stir until melted. Remove the pot from the heat and stir in 2 cups of the shredded cheese. Mix until the cheese has melted. 

Season to taste and serve topped with some of the remaining shredded cheese and your favourite toppings. 

Notes:

Masa harina gives this soup distinct taste. If unavailable cornstarch or a cornstarch slurry can be used to make the roux in its place but will be missing the flavour. 

Sugar Cookies

 Sugar Cookies 

Perfect sugar cookie recipe that has simple flavour combination that is both sweet and buttery with a hint of vanilla. Can be enjoyed plain or topped with icing or sprinkles. 

1/2 cup butter, softened 

2/3 cup powdered sugar 

1 egg, room temperature 

1/2 tsp vanilla

1 1/2 cups flour 

1 pinch salt 

1/2 tsp baking powder 

Place the softened butter in a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment.  Add the powdered sugar and  mix on medium speed for 1-2 minutes until the texture is is creamy and smooth. 

Add the egg and vanilla and mix until incorporated. Add the flour, salt and baking powder. Beat again until they are incorporated, stopping as soon as the dough seems uniform. 

Gather the cookie dough in your hands and shape into a ball. Cover with plastic wrap and place in the fridge for at least 30 minutes. 

Remove the dough from the fridge. Lightly flour your working surface or prepare two sheets of parchment paper.  Roll out the sugar cookie dough on the prepared surface or between the parchment paper until approximately 3 mm thickness. 

Place the dough sheet in the freezer for about 10 minutes before cutting out shapes with a cookie cutter.  

Place your cut out dough pieces on a baking sheet lined with parchment paper or a baking mat, spacing approximately 5 mm apart. Pit the tray in the freezer for 15-30 minutes until frozen. 

Preheat oven to 350 degrees and bake the frozen cookies for 8-10 minutes until they are lightly golden around the edges and still soft in the centre. 

Allow the cookies to cool on the baking sheet before removing them to a cooling rack. 

Once completely cooled, decorate with royal icing, sugar paste, melted chocolate or marzipan. 

Notes

Store up to 1 week in an airtight container at room temperature or up to 3 months in the freezer. 

Can also be frozen at any point of the dough stage for up to 3 months. 

Makes 24 cookies 

Blooming Olive Bread

 Blooming Olive Bread 

1 loaf sourdough bread, unsliced

1/2 6 oz jar Pimento stuffed green olives 

1/2 oz can black olives, sliced 

1 bunch green onions 

1/2 stick butter, softened 

1/4 cup mayonnaise 

8 oz marble cheese, shredded 

1/4 tsp pepper 

Preheat oven to 350 degrees. Line a baking sheet with aluminum foil leaving enough overhang on all sides so it can be pulled up to cover the bread 

With a sharp bread knife or electric knife, slice loaf almost to the bottom. Repeat in 1” intervals until the entire loads is sliced. Rotate the bread slice the same so you have 1” squares. Be careful to not slice all the way through. Place bread on prepared baking sheet. 

Slice olives and green onions and set aside. 

In a medium mixing bowl, combine butter, mayonnaise and pepper until well combined. Mix in olives and green onions, then shredded cheese.  

Stuff olive mixture into the bread, working into all of the spaces. 

Pull up the foil and cover the loaf. Bake in the oven for 15 minutes. Unwrap the foil and bake an additional 10-15 minutes until the cheese is melted and bubbly. 

Serve immediately.

Churro Cheesecake Bars

 Churro Cheesecake Bars 

Churro cheesecake bars are the best of two desserts rolled into one. The crunchy cinnamon flavour of a churro filled with creamy cheesecake filling. 

1/2 cup sugar 

2 tbsp cinnamon 

2 - 8 oz packages cream cheese, softened

1/2 cup sugar 

1 egg

1 tsp vanilla

2 - 8 oz cans Pillsbury crescent rolls 

Preheat oven to 350 degrees.  

Combine first amount of sugar and cinnamon in a small bowl and set aside.  

In a medium size mixing bowl beat the cream cheese until smooth. Add the second amount of sugar, egg and vanilla and beat until smooth and creamy. Set aside.  

Spray a 9 x 13 inch pan with non stick spray, then sprinkle half of the cinnamon sugar mixture evenly in the bottom of the pan. 

Unroll the dough onto a lightly floured piece of waxed paper and press the seams together. Carefully lift into the pan on top of the cinnamon sugar mixture.  Press to the edges of the pan. 

Spread the cream cheese mixture evenly on top of the dough. Unroll the second can of dough and roll out the same way as the first one.  Carefully place it on top of the filling. 

Sprinkle the remaining cinnamon sugar on top of the dough. Bake in a preheated 350 degree oven for approximately 30 minutes or until light brown. 

Mashed Potato Cakes

Mashed Potato Cakes 

These mashed potato cakes are oven baked rather than pan fried making them a healthier alternative. These mashed potato cakes are crispy on the outside and melting on the inside with the addition of pancetta adding a flavour burst sure to please. 

2 lbs potatoes, peeled & cut in 2” pieces 

2 eggs 

2 tbsp onion, finely chopped

1 cup pancetta, diced 

3 tbsp butter 

2 tbsp milk 

2 tbsp chives, chopped

5 tbsp breadcrumbs or panko

Salt to taste 

Freshly ground black pepper 

Parmesan cheese (optional)

Add potatoes to a large pot of salted cold water, bring to a boil and cook approximately 15 - 20 minutes or until potatoes are fork tender, drain.  Add 1 tbsp butter, milk & pepper and mash until creamy. 

Heat 1 tbsp of butter in a small sautee pan over medium heat. Add onions and cook gently until translucent. 

In a large mixing bowl combine potatoes, eggs, pancetta onions, butter and chives. Season with salt and pepper to taste.  Adjust the texture with additional milk if necessary.  

Preheat oven to 400 degrees and line a baking sheet with parchment paper or baking mat.

On the baking sheet, using a ring mold, sprinkle a layer of baking crumbs, add potato mixture to about 1 1/2 inches thick. Press down lightly with a spatula or glass jar and finish with another sprinkle of breadcrumbs. Remove the ring mold and repeat the process using the remaining potato mixture.  

Bake in the oven for 10 minutes or until golden. Top with a sprinkle of Parmesan cheese and serve. 

Notes:

* For fluffier mashed potatoes, choose Russets or Yukon gold potatoes, they are perfect for mashed potatoes. 

* This recipe is perfect for using leftover mashed potatoes.  If you don’t have quite enough, you can either cook a few more or reduce the added ingredients to compensate.  

* You can keep the leftover mashed potatoes cakes in the fridge for up to 2 days or store in the freezer for up to 3 months. Thaw them on the counter and reheat in the oven. 

Creamy Caesar Salad

Creamy Caesar Salad 

A thick creamy Caesar dressing, with a string garlic flavour. Makes an excellent Caesar Salad 

Caesar Dressing 

4 garlic cloves, minced 

1 large egg

1 tsp Worcestershire sauce 

1 tbsp lemon juice 

2 tsp anchovy paste 

Freshly ground black pepper 

1 cup cooking oil 

Salad

1 large head Romaine lettuce 

2 cups Croutons 

8 bacon slices, cooked & crumbled 

1/2 cup Parmesan cheese, grated 

Caesar Dressing 

Place first 6 ingredients into a blender. Blend until smooth. With blender running add cooking oil in a slow drizzle. Chill approximately 2 hours.  

Tear or slice lettuce into bite size pieces and add to salad bowl. Add dressing and toss to coat. Sprinkle with cheese and bacon. Top with croutons and serve.  

Serves 6 

Whipped Ricotta

 Whipped Ricotta 

Whipping ricotta transforms it into a luscious ingredient that is extremely versatile. The savory version can be used in salads, crostini and pasta while the sweet version is perfect on baked goods on fresh fruit.  

1 cup whole milk ricotta 

1 tbsp olive oil 

1 tsp freshly squeezed lemon juice 

1/4 tsp lemon zest 

1/4 tsp kosher salt 

1/2 tsp sugar (optional) 

Combine the ricotta, olive oil, lemon juice, lemon zest, salt& sugar if using in a food processor or blender 

Blend for 2 minutes or until silky smooth, pausing to scrape down the sides once or twice with a spatula. 

Use right away or store in the refrigerator until needed. 

To fix gritty or grainy ricotta, put in a blender, add a bit of oil and whip for 1 - 2 minutes. 

Parmesan Crusted Potatoes

 Parmesan Crusted Potatoes

Parmesan crusted potatoes are a delicious side dish or an appetizer encompassing the savory flavour of Parmesan cheese with the crispy texture of roasted potatoes. Easy to make and bursting with flavour. 

15 baby potatoes

1/3 cup Parmesan cheese, grated 

4 tbsp butter 

1/4 tsp black pepper

1/2 tsp salt 

1/2 tsp oregano

1/2 tsp red pepper flakes 

2 cloves garlic, minced

Preheat oven to 400 degrees. 

Wash potatoes thoroughly and pat dry. Bring the potatoes to boil in a pot of salted water and cook for approximately 10 minutes until potatoes are semi cooked. 

In a baking dish combine the melted butter, grated Parmesan cheese, minced garlic, parsley, salt, pepper, oregano and red pepper flakes. Mix well until a paste is formed, then evenly spread over the bottom of the pan. 

Allow the potatoes to cool for 5 - 10 minutes then slice in half lengthwise.  Place the potatoes cut side down in the baking dish, then brush with melted butter and sprinkle with additional Parmesan cheese.  

Bake for 25-30 minutes or until the potatoes are crisp and golden brown on the bottom. 

Notes 

I prefer fingerling or red potatoes for this recipe but feel free to use your preferred potato. 

Homemade Crostini

 Homemade Crostini

This easy homemade crostini recipe requires only 3 ingredients and takes only 15 minutes to make. Perfect vessel for you favourite dip, salsa or appetizer. 

French baguette 

3-4 tbsp olive oil

Kosher salt 

Preheat your oven to 400 degrees.  Prepare 1 large or 2 small baking sheets by lining with parchment paper or silpat baking mat. 

Slice your baguette into about 1/2” thick slices and place on prepared baking sheets. Brush both sides of each piece with olive oil. 

Bake for 8 - 10 minutes until golden brown and crispy.  It is not necessary to flip the crostini while baking, both side will be crisp.  Remove from oven and sprinkle with kosher salt. 

Serve with your favourite appetizer. 

Notes:  

Use garlic infused olive oil instead to create a flavour variation. 

Add additional spices for an added flavour.

Use whole wheat, cheddar & onion or any other baguette type instead. 

Similar to homemade croutons, you can use stale bread. 

Grill your crostini for a couple of minutes on each side instead of baking in the oven. 

Air Fryer Mini Wontons

 Air Fryer Mini Wontons

Lightly brown, crispy mini wontons are juicy on the inside and are tasty on their own in a dipping sauce or added to your favourite noodle or rice bowl. You can use any brand or flavour of mini wontons with these guidelines.

Frozen mini wontons 

Preheat the air fryer for 3 minutes at 375 degrees. 

Lightly spray the air fryer basket with oil, and add frozen mini wontons ensuring you are not overcrowding the basket.  I cooked 18 in my air fryer at a time.  Quantities will vary depending on your air fryer.  You will need to cook in batches based on the number of wontons you need. 

Cook for 10 minutes, or until they are golden brown and crispy, flipping the wontons halfway through to ensure even cooking.  If cooking larger wontons, adjust the cooking times as needed.  

Once they are done cooking, transfer to a serving dish and enjoy. 

Garlic Roasted Carrots

 Garlic Roasted Carrots 

2 lbs carrots, peeled 

4 tbsp butter

4 cloves garlic, minced 

1 tsp Italian seasoning

1/4 tsp salt, or to taste 

1/4 tsp fresh ground black pepper 

1/4 cup fresh parsley, chopped

1/3 cup Parmesan cheese, grated (optional)

Preheat oven to 425 degrees 

Grease a rimmed baking sheet with cooking spread or line with foil and set aside 

Prepare the carrots by slicing into 3” pieces or slicing into carrot sticks on a mandolin. Place in a large mixing bowl and set aside. 

Melt the butter in the microwave in a small bowl. Add the minced garlic, Italian seasoning, salt and pepper to the melted butter and mix until well combined. 

Pour the butter mixture over the prepared carrots and toss to coat.  If using Parmesan cheese, add to the bowl and toss until well combined. 

Transfer the carrots to the prepared baking sheet and arrange in a single layer. 

Bake the carrots for up to 20 - 25 minutes or until tender, mixing them halfway through. Roasting time will vary depending on the size of the prepared carrots. 

Remove the carrots from the oven, taste for seasoning and adjust if necessary. Sprinkle the roasted carrots with parsley and serve.