Baked Sweet and Sour Chicken

Baked Sweet and Sour Chicken

Ingredients:

Coating:

3-4 boneless chicken breasts

salt + pepper

1 cup cornstarch

2 eggs, beaten

1/4 cup canola oil

Sauce:

3/4 cup sugar

4 tbs ketchup

1/2 cup distilled white vinegar

1 tbs soy sauce

1 tsp garlic salt


Directions:

Start by preheating your oven to 325 degrees. Rinse your chicken breasts in water and then cut into cubes. Season with salt and pepper to taste.

Dip chicken into the cornstarch to coat then dip into the eggs. Heat your 1/4 cup oil in a large skillet and cook your chicken until browned but not cooked through.

Place the chicken in a 9x13 greased baking dish. Mix all of your sweet and sour sauce ingredients in a bowl with a whisk and then pour evenly over the chicken. Bake for one hour and during the baking process you will need to turn the chicken every 15 minutes.

Baked Chicken Enchilada Casserole

Baked Chicken Enchilada Casserole

Ingredients:

4 cups precooked chicken, shredded

2 cans (15 oz.) mild or medium green chile enchilada sauce

2 dozen corn tortillas

2 T. olive oil

1 red pepper, diced

1 medium onion, diced

1 lb. butternut squash, diced

1 jalapeño, finely chopped

1 can Bush’s black beans, drained

1 (13 oz:) jar Corn and Chili Salsa

1 T. cumin

1 tsp. chili powder

salt and pepper

2 cups grated mozzarella cheese

2 cups grated Cheddar cheese

2 cups grated Jack cheese


Directions:

Preheat oven to 375F. Spray a 9-inch x 13-inch casserole dish with non-stick spray.

Heat oil and sauté onion and red pepper for about 5 minutes. Add the butternut squash and sauté for another 5 minutes, until tender. Mix in the jar of corn salsa, spices, and salt and pepper to taste. Add the finely chopped jalapeño.

Wrap a dozen corn tortillas in a moist paper towel and microwave for 1 minute to soften. Repeat again with the other 12 tortillas.

Shred the chicken into bite-sized pieces; set aside.
Layer 6 tortillas into the bottom of the casserole dish, arranging them so the whole surface is covered as much as you can. Over that make a layer of the vegetable mixture, 1/3 of the chicken, and 1/3 of the cheese.

Drizzle with green enchilada sauce. Repeat the process 2 more times, ending with the rest of the sauce and cheese on top.

Bake uncovered until the casserole is bubbling and cheese is melted and browning on top, about 40 minutes. Let sit about 5 minutes before serving hot.