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Hatch Green Chile Chicken Enchiladas

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10 Minutes

Prep Time

25 Minutes

Cook Time

4–6 Servings
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Ingredients:

2 cups Pioneer Roasted Chicken Gravy Mix
2 lbs Chicken thighs (boneless, skinless)
½ tbsp Salt
2 cloves Garlic, minced
1 tbsp Olive Oil
½ cup (4oz) Hatch green chiles, diced
¼ cup Cilantro, chopped
8 oz Cream cheese
4 oz  Sour cream
1 lb Shredded Jack cheese, divided
12 Corn or Flour Tortillas

Preparation Instructions:

1. Preheat conventional oven to 350˚F.
2. Place seasoned (salted) chicken thighs in a large pot and cover with just enough water to submerge all of chicken. Bring to a boil, then reduce heat to simmer.
3. Simmer for 30 minutes; partially drain, reserving 1 ½ cups of cooking liquid.
4. Prepare Pioneer Roasted Chicken Gravy, using 1 ½ cups of reserved chicken cooking liquid and bringing to boil, then use ½ cup cool water (per package instructions to make slurry) and adding to boiling cooking liquid. Simmer for 1 minute then set aside.
5. Let chicken cool slightly, then shred by hand. Set aside in cooler.
6. Sauté garlic in olive oil until golden (1 minute), then add hatch green chiles to prevent garlic from burning. Add this to gravy, whisking to combine. Simmer for 5 minutes, then remove from heat and whisk in cilantro, cream cheese, and sour cream until combined and cream cheese is melted.
7. Spread one large spoonful of sauce to the bottom of a 13×9 inch casserole dish and set aside.
8. Prepare tortillas by warming on a griddle or microwave and keep warm in tortilla warmer.
9. Mix in a large bowl, cooled shredded chicken and half of shredded cheese (½ lb.) to combine.
10. Fill tortillas with about ¼ cup of chicken and cheese mixture, roll the tortillas and place seam side down into the dish. Repeat until you have filled the dish with enchiladas.
11. Spread enough of the sauce on top of the tortillas to cover. Then, spread the remaining shredded cheese on top of the sauce.
12. Bake for 10 minutes, or until cheese is lightly browned on top and serve with remaining sauce.
Tip: Chicken can be cooked ahead and cooled until ready to make enchiladas. In addition, the sauce and enchiladas can be made ahead, built and cooled until ready to bake. If baking cooled pre-built enchiladas, allow an additional 5-10 minutes to heat enchiladas thoroughly (internal temperature of 165˚F).

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Bacon Coconut Cheese Gravy with a Hint of Chili

Ingredients

12 slices Bacon
3/4 cup Pioneer Roasted Pork Gravy Mix
1/2 cup Cold water
2 cups Coconut milk in a can (unsweetened)
1 cup Shredded sharp cheddar cheese
3/8 teaspoon Crushed red pepper
12 Baked buttermilk biscuits for serving

Instructions

  1. In a large skillet, cook bacon over medium heat until golden brown and crisp flipping once. Drain on paper towels then crumble 6 slices bacon (reserve the rest of 6 slices bacon).
  2. In a bowl, whisk together gravy mix and water until lump free.
  3. Put coconut milk into a large saucepan and heat over medium stirring occasionally until warmed up. Add the gravy mix to the saucepan and whisk until smooth.
  4. Reduce heat to medium-low, add cheddar cheese to the saucepan and whisk until cheese melts.
  5. Add crushed red pepper and bacon crumble to the saucepan and stir.
  6. To serve, put biscuits (2 for each serving) on each serving plate. Pour the bacon coconut cheese gravy over the biscuits. Cut the reserved bacon slices into half then put 2 halved slices bacon over the top of each serving.

Briskets N' Gravy

Ingredients

Leftover brisket (or chuck roast)
Your favorite Texas Dry Rub or seasoning

  • Fiesta spices
  • Uncle Chris’s Steak Rub
  • Jalapeño Salt

2 cups Water
1 pkg Pioneer Peppered Gravy Mix
Bread/toast of your choice
Biscuits of your choice

Instructions

  1. Cut the chuck roast into about 1” – 1.5” cubes.
  2. Season with your favorite Texas Dry Rub or seasoning. This is using a combination of Fiesta Spices (Another Texas Company) Uncle Chris’s Steak Rub & Jalapeno Salt.
  3. Place on the smoker low and slow at 225F.
  4. Smoke until internal temperature is 165F, then place in a cast iron skillet and cover until the internal temp is 205F.
  5. Shred the smoked cubes and move the meat to the side. Remove the Au-jus
  6. Add in 1.5 cups of water and boil
  7. Mix the Pioneer Peppered Gravy Mix with ½ Cup of cold water.
  8. Pour this back into the skillet and let the gravy thicken.
  9. Add some more pepper if you want. Keep it low and slow in the skillet until it’s thickened to your liking.

For Texas Toast

  1. Take a little of the removed Au-Jus and place a little of this on the bread along with your favorite Texas dry rub seasoning
  2. Warm each side until the bread gets toasted slightly.

For Biscuits

  1. Use your favorite biscuit recipe or use store bought biscuits if necessary.

Creamy Pepper Pork & Butternut Porridge Oats with Apples

Ingredients

2 tablespoons Unsalted butter, divided
2 tablespoons Extra-virgin olive oil, divided
1 3/4 – 2 lbs Lean pork loin boneless, cut into 2-inch cubes
1 teaspoon Celery seeds
1/2 teaspoon each Salt and ground black pepper
2/3 cup Sweet red pepper, julienne cut
3 Shallots, peeled and sliced
1 pkg Pioneer Roasted Pork Gravy Mix (1.41 oz):

  • Plus for preparing gravy mix: 1 cup boiling water and 1 cup whole milk
  • Then, add prepared gravy: *1 cup Pioneer Roasted Pork Gravy Mix, prepared with half milk and half water

Butternut Porridge Oats with Apples
1 cup Water
1 cup Half and half
2 cups Quick one minute style oats
1 1/2 cups Prepared cooked butternut squash, cut into 1-inch cubes
1 1/4 cup Prepared cored and cooked granny smith or macintosh apples, cut into 1-inch cubes
1 teaspoon Ground cinnamon
1/2 to 1/4 teaspoon Freshly ground nutmeg
(*1 cup Pioneer Roasted Pork Gravy, prepared with half milk and half water)

Instructions

  1. Prepare creamy pepper pork. In a large skillet, heat 1 tablespoon each butter and olive oil, over medium high heat. Add pork to heated skillet, and season with celery seeds, 1/2 teaspoon each salt and ground black pepper and cook 2 to 3 minutes, or until partially cooked, tossing and turning pork as needed. Add remaining 1 tablespoon each butter and olive oil, plus add red pepper and shallots, cook for additional minute to 1 1/2 minutes; tossing and turning red pepper, shallots with pork as needed; remove from heat temporarily. In a medium saucepan bring 1 cup water to a boil; then whisk in 1 cup milk along with contents of pork gravy mix; whisking just till gravy starts to thicken, remove gravy from heat. Pour half the pork gravy mixture, (1 cup) into cooked pepper pork, toss lightly to blend gravy, cover skillet with lid and place over heat on lowest setting to keep warm to simmer; set aside. Reserve remaining 1 cup pork gravy for butternut porridge oats with apples; set aside also.
  2. Prepare butternut porridge oats with apples. First prepare oats; bring 1 cup water and 1 cup half and half to a boil; reduce heat to medium heat and stir in oats, also add cinnamon and nutmeg, cook for 1 minute, stirring constantly as oatmeal starts to become creamy, remove from heat. Fold into blend butternut squash, apples and remaining 1 cup reserved pork gravy until porridge mixture is just combined and creamy. Keep porridge mixture warm.
  3. Prepare, assemble, and serve warm. Spoon and spread butternut porridge oats with apples into a medium casserole or baking dish and spoon to layer creamy pepper pork over top porridge mixture, serve and enjoy.

Gravy & Biscuit Bombs

Ingredients

1 pkg Pioneer Pepper Gravy Mix
1/2 lb Of your favorite breakfast sausage
1 can (large) Canned biscuits

Instructions

  1. Crumble and brown sausage, drain grease off 
  2. Prepare gravy mix per package instructions 
  3. Mix sausage and gravy together and allow to cool 
  4. Place 1 tablespoon into each ice tray compartment (I use small ice cube tray) 
  5. Freeze overnight 
  6. Preheat oven per biscuit instructions 
  7. Roll out biscuits flat until large enough to wrap around frozen sausage /gravy cube 
  8. Place seam side down on parchment lined cookie sheet and bake until golden brown 
  9. ENJOY

Country-Style Southwest Roasted Turkey Breast with Triple Pepper Brown Gravy

Ingredients

Turkey
3 tablespoons (from a 2.75 oz pkg) Pioneer Country Gravy Mix, divided use
1 tablespoon Melted unsalted butter
2 teaspoons Chili powder
2 teaspoons Paprika
1/2 teaspoon Dried oregano
1/4 teaspoon Ground cumin
1 teaspoon Salt
1 (3 lb) Frozen boneless skin-on turkey breast, thawed
Gravy
2 tablespoons Unsalted butter
1/2 cup Finely chopped onion
1 tablespoon Seeded and minced fresh red chili pepper
1 teaspoon Seeded and finely minced fresh poblano peppper
1/4 teaspoon black pepper
1 teaspoon Minced garlic
1 teaspoon Very finely snipped cilantro leaves
3/4 cup Chicken broth
1/2 cup Reserved drippings from turkey
1 (1.61 oz pkg) Pioneer Brown Gravy Mix
1/2 cup Cool water
1/4 cup Heavy cream
*** A 4-4 1/2 lb bone-in turkey breast may be substituted. Cook to 165 degrees.

Instructions

  1. Heat oven to 350 degrees. 
  2. For turkey, put 1 tablespoon Country Gravy Mix in a 16×17.5-inch oven bag. Shake to coat bag. 
  3. Place remaining Country Gravy Mix in a small bowl. Add chili powder, paprika, oregano, cumin, and salt. Stir to combine. 
  4. On a work surface, brush melted butter evenly over turkey breast. Sprinkle Country Gravy Mix mixture evenly over turkey breast. Place, skin side up, in oven bag. Tie the bag then cut 4-5 slits in top of bag. Place in a 13×9-inch baking dish. Bake for 50-60 minutes or until internal temperature of turkey reaches 165 degrees when checked with a meat thermometer. Remove from oven. 
  5. Increase oven to broil at 450 degrees. 
  6. Remove ½ cup of drippings from turkey to a small bowl to use for gravy. 
  7. Cut open top of bag to expose turkey skin. Place 5-6 inches under broiler for a few minutes to brown skin, watching carefully. Remove from oven and tent with foil to rest for 10 minutes before slicing. 
  8. While turkey is resting, make gravy. Heat butter in a large skillet over medium high heat. Add onion, red chile pepper, and poblano pepper. Cook for 4-5 minutes until vegetables soften, stirring often. 
  9. Reduce heat to medium. Sprinkle with black pepper. Add garlic and cilantro leaves. Cook 1 minute more, stirring constantly. Stir in chicken broth and reserved turkey drippings. 
  10. In a small bowl, stir Brown Gravy Mix and water together until smooth. Stir into mixture in skillet. Cook until thickened, stirring often. Stir in heavy cream. Remove from heat. 
  11. To serve, slice turkey into ¼-inch thick slices. Place 2-3 slices on each serving plate then drizzle with a small amount of gravy. Garnish as desired. Serve with additional gravy on the side.

Deep Dish Mini Pot Pies

Ingredients

Roasted Chicken
4 Boneless, skinless chicken breasts
1/4 cup Lawry’s Season Salt
Olive oil cooking spray
Mini Pot Pies
2 packages (15 oz) Refrigerated pie crust, softened as directed on box
1 stick (1/2 cup) Unsalted butter
1/2 cup Medium onion, diced
1 cup Yukon Gold potatoes, finely chopped
8 oz White mushrooms, roughly chopped
1- 1.67 oz package Pioneer Roasted Chicken Gravy, prepared per package instructions
1/4 cup All purpose flour
1 cup Milk
1 teaspoon Thyme
2 cloves (1 teaspoon) Minced garlic
1 cup Frozen peas and carrots
2 cups Roasted chicken, cubed

Instructions

  1. Preheat oven to 375 degrees F. 
  2. Spray large baking pan with cooking spray. Add chicken and sprinkle with ½ of the Lawry’s Season Salt. Roast for 20 minutes. Flip chicken. Sprinkle on the remaining Lawry’s Season Salt. Bake another 20-30 minutes until temp reaches 165 degrees F. Remove from oven. Cool 20 minutes and then cube enough chicken to measure 2 cups. 
  3. In a large saucepan, melt butter over medium heat. Stir in the onions and potatoes. Cook stirring often (approx. 8 mins) until the onions and potatoes are tender. Stir in the mushrooms and cook 2 mins. more. Stir in the prepared Pioneer Roasted Chicken gravy. Continue stirring while slowly adding in the flour and then the milk. Heat to boiling. Boil and stir 2 minutes more and then remove from heat. Add the Thyme and garlic and then add the peas and carrots and the chicken and mix well. Remove from heat. 
  4. Roll out the pie crusts. Cut twelve 6-inch circles from the crust. Using your fingers shape crust circles into six 6-inch oven-safe souffle ramekins. Spoon filling into each ramekin. Cut a small hole in the center of each remaining dough circle and then cover each pie, crimping edges. Bake 20 minutes. Then cover edges of each pie with mini pie crust shields to protect crust from burning. Bake another 20-25 mins more until bubbly and crust is browned.

Creamy Potato Dumpling & Ham Soup

Ingredients

2 strips Thick bacon, diced
1/2 cup Small diced ham
1 small White onion, minced
1 teaspoon Minced Garlic
1/2 teaspoon White pepper
1/2 cup Small diced carrot (or baby carrot circles)
1/2 cup Small diced yellow bell pepper
2 tablespoons Fresh orange juice
1- 14 oz can Diced tomatoes
1- 32 oz box Chicken broth
1 packet Pioneer Brown Gravy Mix
1/2 cup Hot water
1- 15 oz can Black-eyed peas, drained
1- 16 oz package Prepared potato gnocchi (dumplings)
2 teaspoons Butter
Freshly chopped Italian parsley
Freshly zested orange rind

Instructions

  1. Fry bacon, ham, and onion together in a large saucepan. 
  2. When bacon starts to crisp, stir in garlic, white pepper, carrot and bell pepper and tomatoes (do not drain). 
  3. Cook on low heat for 10 minutes then stir in orange juice and chicken broth. 
  4. In a small bowl, whisk the gravy mix with hot water and add to soup pot. 
  5. Meanwhile, prepare potato gnocchi per box directions. Drain and transfer to a bowl along with the butter; stir well. 
  6. Add gnocchi to soup and gently simmer an additional 5 minutes. 
  7. Divide between pasta bowls and garnish with parsley and orange zest. 
  8. Serve with a loaf of crusty bread, if desired.

Mom's Meat Pie

Ingredients

2 lbs Ground beef
1 cup Chopped Onion
1 8 oz container White whole mushrooms, sliced
1 package Pioneer Roasted Beef Gravy
2 cups Water
1 Tbs Olive Oil
1- 15 oz package Refrigerated pie crusts

Instructions

  1. Preheat the oven to 425 degrees F (220 degrees C)
  2. In a large skillet, heat olive oil over medium high heat and add in onion. Cook for approximately 4 minutes until the onions start to become translucent. Add in sliced mushroom and continue to cook for another approximate 4 minutes. Set aside onion and mushroom mixture into a separate bowl.
  3. In same skillet, crumble ground beef. Season with salt and pepper. Cook over medium heat, stirring to crumble the meat and to mix in salt and pepper, until the meat is evenly browned. Remove from heat.
  4. Meanwhile, prepare the Pioneer Roasted Beef Gravy by following package directions. Once prepared, use one cup of the prepared Pioneer gravy, and stir into the ground beef mixture. Add in half of the mushroom and onion mixture and still until well combined.
  5. Place one of the pie crusts into a 9-inch pie plate. Fill with the meat mixture, then top with the other pie crust. Prick the top crust a few times with a knife to vent steam. Crimp around the edges using fingers or tines of a fork and remove any excess dough. Cover the edges of the pie crust with aluminum foil.
  6. Bake for 25 minutes in the preheated oven, or until the crust has browned.
  7. Combine the remaining prepared Pioneer Roasted Beef Gravy with the remaining mushroom and onion mixture. Stir over low heat until heated through.
  8. Slice the pie and serve with Pioneer gravy.
  9. Enjoy!