Chicken Enchilada Soup

Chicken Enchilada Soup

2 large boneless skinless chicken breasts
½ cup (1 stick) butter
½ sweet yellow onion, small diced
1 clove garlic, minced
¾ cup flour
½ teaspoon season salt
1 teaspoon paprika
1 pint sour cream
1/8 teaspoon ground cumin
2oz can green chiles
(2) cans chicken broth (4 cups)
4 cups water

Place 2 cans of chicken broth and 4 cups water in a large pan. Add chicken. Bring to a boil and cook until chicken is done (about 20 minutes). Strain broth; reserve. Cool chicken and then shred. In the same large skillet that you have been simmering the chicken in place the butter, melt and add minced garlic and diced onion. Cook, stirring frequently, for about 5 minutes. Gradually add season salt and paprika. Add flour, all at once to make a roux. Slowly add back in the broth, a cup at a time, stirring and incorporating the roux until white sauce is created. Add the pint of sour cream, mix well. Add cumin and green chiles. Cook until heated thoroughly on low heat for about 30 minutes. Serve with tortilla chips, grated cheese, and sliced green onions if desired.

Serves 6-8

No-Dairy Tuna Noodle Casserole with Mushrooms and Fresh Herbs

No-Dairy Tuna Noodle Casserole with Mushrooms and Fresh Herbs

4 Tablespoons non-dairy margarine called “Nucoa”
¼ cup flour
1 ¾ cup plain rice or soy milk
2 cups sliced mushrooms
½ cup chopped yellow onion
¼ cup sliced celery
1 Tablespoon fresh or 1 teaspoon dry rosemary
1 Tablespoon fresh or 1 teaspoon dried thyme

8oz dry shelled pasta
1 (12 ¼ oz) can tuna, well drained

Breadcrumbs to cover

Melt margarine in heavy medium saucepan over medium heat. Add flour and stir 2 minutes. Gradually whisk in soy or rice milk. Stir over medium heat until sauce thickens, about 5 minutes. Remove from heat.

Sauté mushrooms, onions and celery until tender, about 5 minutes. Stir in rosemary and thyme. Stir mushroom mixture into sauce.

Cook pasta according to package directions. Drain.

Preheat oven to 350 degrees. Coat an 8” square baking dish with cooking spray. Place tuna in large bowl and flake to bite size pieces with a fork. Add cooked noodles. Add sauce and toss to coat. Season with salt and pepper. Transfer mixture to prepared dish. (Can be make one day ahead. Cover and chill in refrigerator until ready to bake). Sprinkle with breadcrumbs. Bake until casserole bubbles around edges, about 30 minutes. Serve hot with bread.