Recipe: Chicken Enchiladas Verde

This month, we are sharing The Blonde Shallot’s Chicken Enchiladas Verde recipe. The Blonde Shallot, owned by Jessica Rogers, is locally based in Little Silver NJ. Specializing in accessible quality food; they offer salads, soups, and so much more which can be picked up from their market or delivered to your home.

As we look toward welcoming Spring, we were craving something tasty and satisfying yet fresh and lively. When we asked Jess to share a favorite recipe for our March feature, the minute we heard “chicken enchiladas verde,” we knew that was the perfect dish to help kick off the season.

The Blonde Shallot's Chicken Enchiladas Verde

Ingredients:

  • 2 Tblsp. Butter
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1 (8oz) pkg cream cheese, softened & cut in large cubes
  • 2 (4oz) can diced green chiles
  • 1 tsp kosher salt
  • ½ tsp cumin
  • 2 Tblsp. minced cilantro
  • 2 cups cooked shredded chicken breast (Jessica uses 1 rotisserie chicken)
  • 8 soft corn tortillas
  • 1 (16oz) jar salsa verde (she like’s Herdez)
  • 2 cups shredded Mexican cheese

Preparation:

  1. Preheat oven to 375 degrees. Spray a 9 x 13 baking pan with cooking spray and set aside.
  2. Melt butter in large skillet or pot over medium heat. Add onion and cook for 5 minutes, until softened. Add in salt, cumin, and garlic and cook for one minute more, until fragrant.
  3. Stir in cream cheese and reduce heat to medium-low and stir continuously until melted nicely. Stir in green chiles, cilantro, chicken and ½ cup salsa verde and mix well.
  4. To soften tortillas, place between damp paper towels and microwave for 1 minute. This should help them to avoid cracking, but if they do, microwave for an additional 30 seconds.
  5. Divide filling evenly between 8-10 tortillas, about ⅓ cup in each. Roll tortillas and place them seam side down in the pan. Cover chicken enchiladas with remaining salsa and sprinkle with the cheese. Place in
    oven and bake for 12-15 minutes, until cheese is lightly browned on top.

Serve:

Garnish with chopped cilantro and scallion. Dig In!

Perfect Pairings:

Naturally, enchiladas pair perfectly with chips, fresh salsa, and an ice cold light beer, but we are partial to a sangria pairing. We like this Easy Red Wine Sangria recipe, great as is and easily customizable for seasonal or flavor preferences.

Details on The Blonde Shallot

Jess Rogers, Owner and Chef of The Blonde Shallot

Visit their website to order for pick up or delivery and follow their Instagram for updates to their market selections.

Location: 471 Prospect Avenue, Little Silver, NJ

Contact: 732.383.5302

Also, check out this APP Article to learn more about The Blonde Shallot!

Thank You, Jess, for sharing this special recipe with us and our readers!

Share with us

If you make this recipe we would love for you to share it with us! Tag us on Facebook or Instagram and let us know what you think! #cookinwithtckb

RECIPE: Corn Chowder

This time of year is made for delicious comfort food and soups, chowders, and stews are comfort in a bowl. This month we are excited to share the Corn Chowder recipe from one of our favorite cookbooks, Feed Your Mind. Bay Magazine has created a cookbook is not only beautiful and packed with delicious recipes, but it is local as well. This cookbook draws inspiration from our state’s very own Long Beach Island (LBI to the natives) highlighting locally-sourced seafood, farm-fresh produce and regional ingredients.

Serves 4-6

Ingredients:

  • 2 T. butter
  • 4 scallions, chopped plus 2 T. reserved for garnish
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 2 celery ribs, chopped
  • 1 lb. white potatoes, peeled and cut into 1/2-inch pieces
  • 4 cups fresh corn kernels (from 8 corn ears)
  • 1 quart chicken broth
  • 2 cups whole milk
  • 1/4 tsp. salt
  • 1/2 tsp. pepper

Preparation:

In a large and heavy saucepan, melt butter over medium-low heat.

Add scallions, bell peppers, and celery stirring until hte vegetables start to soften, around 8-10 minutes. Add in the potatoes, two cups of the corn, broth, salt and pepper. Bring to boil. Reduce heat and simmer, stirring occassionally, for 15 minutes.

In a blender, puree the remaining two cups corn with milk and add into the soup. Simmer until the soup thickens slightly, 7-10 minutes.

Serve:

Ladle chowder into bowls or cups and top with chopped scallions and enjoy!

This Corn Chowder is simple yet delicious, making it a perfect recipe for week night dinners. The Feed Your Mind cookbook offers recipes for unique appetizers, side dishes, main courses, desserts, and cocktails, making it a great addition to the kitchen.


We stock the cookbook in our Red Bank shop or click the button below to order your copy!

Nanny’s Pecan Puffs – A favorite holiday recipe

Nothing is more keeping with the spirit of the season than enjoying comforts of tradition and family. Food is so connected to these comforts, it is for this reason we are sharing a, staff’s favorite, family recipe today.

TCKB member, Kaila Williams, is counting the days until she gets to enjoy her favorite holiday treat. “Every year when my mom asks for special requests for our holiday visit, without fail, mine is always the same. Nanny’s Pecan Puffs!” explains Kaila.

This classic baked good is also known by other names like wedding cookies, pecan balls, and snowball cookies. Pecan Puffs are a soft, slightly sweet butter cookies, packed with chopped pecans and topped with powdered sugar. “They taste like Christmas to me” reminisces Williams.

This recipe only uses a few ingredients and is quick to make. They can even be made early in the season and frozen until you are ready to enjoy.

“We still use the exact recipe that my great grandmother, nanny, always used. The recipe card itself is an heirloom. Written in my grandmothers handwriting which was given to my mom, it is stained and worn showing its frequent use over the years,” Kaila explains. Images of the recipe card below.

Ingredients

  • 1 Cup Crisco (you can use alternatives, but we have found that the tasts is a little different)
  • 1 1/2 Cup Powdered Sugar (sifted)
    • 1/2 cup for recipe
    • 1 cup for after baking
  • 2 1/4 Cups Flour (sifted)
  • 1/2 teaspoon of Salt
  • 1 teaspoon of Vanilla
  • 3/4 Cup Chopped Pecans

Recipe

Preheat oven to 375 degrees.

Blend Crisco and sugar until creamy and smooth. Stir in flour, salt, vanilla, pecans, and 1/2 cup of powdered sugar until well blended.

Mold into 1″ balls and place on a parchment-lined or greased baking sheet.

Bake for 12-15 minutes.

Roll balls in 1 cup of powdered sugar.

Then Enjoy!

We wish you a happy holiday season!