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Great recipe for Beer Cheese Chicken and Veggies. I wanted to stretch my culinary muscles on this one. There is a lot going on at one time to execute this dish, but the flavors yielded are exceptional!
Alright, don’t linger, let’s practice this beer cheese chicken and veggies formula with 19 materials which are surely easy to receive, and we have to process them at the very least through 11 ways. You should invest a while on this, so the resulting food could be perfect.
Composition - Beer Cheese Chicken and Veggies:
- Give 4 - chicken thighs
- Give 1 bunch asparagus
- Require 1 packages for baby spinach
- Take 1 packages for mushrooms
- Make ready 3 clove of garlic
- Give 1 packages - mild cheddar
- Need 1 can for beer
- Provide 1 for heavy whipping cream
- Make ready - salt
- Give of ground black pepper
- Get for chili powder
- Give of onion powder
- Get for garlic powder
- Give for ground cumin
- You need dash worcestershire sauce
- Need 3 tbsp for butter
- Get 1 for canola oil
- Take 5 red potatoes
- Provide dash liquid smoke
These beer cheese chicken enchiladas are the definition of weeknight decadence! Enchiladas filled with taco-spiced chicken and veggies and then drowned in a beer cheese enchilada sauce. I prefer dark meat to light meat when it comes to chicken because I think it has more flavor. So I went with boneless, skinless chicken thighs in this recipe.
Beer Cheese Chicken and Veggies steps:
- Let's get the potatoes boiling for some mashed potatos.
- Now let's drop the asparagus into a hot pan with canola oil to get a nice sear. Hit it with salt and pepper.
- As it starts to sear let's drop in the mushrooms and the butter. Hit it with salt and pepper again. We layer flavors.
- Take the boiled potatoes and smash them. Add in heavy whipping cream until smooth and creamy. Add in salt, pepper, and garlic powder.
- Now that the veggies are nearly done let's drop the chicken thighs into a screaming hot pan with canola, to get a nice crust. Hit them with salt, pepper, and chili powder.
- While the thighs are searing pour the beer into a pot. Add in worcestershire sauce, heavy whipping cream, salt, pepper, garlic powder, onion powder, cumin, chili powder and liquid smoke. Bring to a boil.
- Pour the bag of cheddar into your sauce and melt it in while mixing.let it cool and stir in a a few teaspoons of flour to thicken. Bring to a boil again and Voila! Beer cheese!
- Now flip your chicken thighs and hit it with the spices
- Top the veggies with baby spinach and minced garlic.cover the pan to wilt the spinach
- Now that the chicken is seared off. Beer cheese is done. Mashed potatoes are ready. Spinach is wilted. We're done. Let's plate!
- On a bed of mashed potatoes, lay a chicken thigh on top of the potatoes. Top with the sautéed veggies and pour some beer cheese over the top of that. Enjoy!
They browned in butter and a little beer to get a nice, golden crust on the outside. Heat skillet or pan over medium - high heat. Filled with fresh vegetables and plenty of flavor, this easy cheesy chicken casserole will be a family favorite! An easy low carb chicken casserole that makes healthy dinners a breeze! A hearty and filling casserole that is full of vegetables and cheesy goodness!
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