Watership Down Kitchen

  This dish is like elevated nachos- simple, delicious, and perfect after a long day of teaching and a long night of study! Ingredients :  Six 6-inch corn tortillas 1⁄2 pound chicken breast, cut into strips 15 ounce can pinto beans 4 ounces red enchilada sauce 1 tablespoon taco seasoning garlic, minced 2 ounces shredded cheddar-jack blend  Salt, pepper, oil Method : Preheat oven to 450 degrees F. Stack 6 tortillas; cut in half, then cut into 1⁄2-inch strips. Toss on a rimmed baking sheet with 2 tablespoons oil and a pinch each of salt and pepper; spread into an even layer. Bake tortilla strips on upper oven rack until crisp and browned in spots, stirring halfway through cooking time. While tortilla strips bake, pat chicken dry. Heat 1 tablespoon oil in a medium ovenproof skillet over medium-high. Add chicken in an even layer; season with salt and pepper. Cook, stirring occasionally, until just starting to brown, about 5 minutes. To skillet with chicken, add chopped garlic; cook, stirri

This recipe is perfect for either a nice week day dinner, or a lovely Sunday brunch. If you want something other than grilled BBQ chicken and corn this summer, try this! Ingredients:  1 red onion  2 poblano peppers 1⁄2 pound chicken breaststrips 2 teaspoons Tex-Mex spice blend 6 (6-inch) corn tortillas 4 ounces green enchilada sauce 1/4 cup sour cream salt, pepper, oil Method: Preheat oven to 350 degree F. Halve and thinly slice onion; finely chop 2 tablespoons and reserve for serving. Halve poblano peppers, discard stems and seeds, then thinly slice. Pat chicken dry. Toss in a medium bowl with Tex-Mex spice and 1 tablespoon oil. Season with salt and pepper. Stack tortillas, then cut into 8 wedges. Toss on a rimmed baking sheet with 2 tablespoons oil and season with salt and pepper. Spread in a single layer. Bake on lower oven rack until golden brown and crisp, stirring halfway through. Heat 1 tablespoon oil in a medium skillet over medium-high heat. Add sliced onions and peppers and c

 Deliciously crunchy cucumber, cashews and lettuce topped with fragrant sesame seed dressing? Sign me up. Enjoy! Ingredients : 1/4 cup salted cashews 1 cucumber 1⁄2 pound chicken breast strips 14 ounce bag cabbage blend 1/8 cup sesame dressing  1/8 cup toasted sesame seeds  salt, pepper, oil Method : Coarsely chop cashews. Halve cucumber lengthwise, then thinly slice into half moons. Pat chicken dry; season all over with salt and pepper. Heat 1 tablespoon oil in a medium skillet over medium-high heat. Add chicken; cook, stirring once or twice. Transfer to a plate to cool slightly. In a large bowl, add cucumber, cabbage blend, and sesame dressing. Toss to coat. Serve salad with chicken, cashews, and sesame seeds over top. Enjoy!