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Thread: Carlos O'Kelly's Enchilada de Monterey with fajita chicken

  1. #1
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    Default Carlos O'Kelly's Enchilada de Monterey with fajita chicken

    Does anyone have the recipe for this? Especially the sauce? I heard it is made with Campbell's Cream of Chicken soup.

  2. #2
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    I did a search and cannot find it. We really liked Carlos O'Kelly's back in VA. We thought it was a strange name for Mexican! LOL

    I would like the recipe myself.

  3. #3
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    Question Carlos O'Kelly's

    I found this recipe, but it isn't the one you want.



    Chicken Picado (Like Carlos O’Kelly’s)


    By Chad Agler

    Ingredients:
    4 – 8 boneless breasts of Chicken
    One Tomato Diced very thin, drained (save juice)
    6 – 10 Green Onions sliced very, very thin separate onion and scallions (you will use both)
    1 small Green Bell pepper diced very thin
    16 Ounces of Shredded Monterey Jack Cheese
    8 ounces of Sour Cream
    1 stick of butter
    1/2 stick of butter
    1/4-1/2 tsp of salt
    1/4 tsp of pepper
    1 cup of milk
    1 – 1 1/2 Tsp of minced FRESH garlic
    Cornstarch mixture to thicken sauce (2 Tsp corn starch w/ 2 Tsp water mixed)
    2 – 3 small tortillas per person

    1. Preheat oven to 350 degrees
    2. Prepare Sauce:
    a. Combine milk, 1 stick of butter, salt, pepper, minced garlic & sour cream in skillet over medium to medium low heat.
    b. Stir and heat till sauce starts to boil.
    c. Transfer sauce to Blender
    d. Puree sauce till smooth
    e. Transfer back to skillet
    f. Continue to heat till boiling.
    g. Add cornstarch mixture and stir till thickened.
    h. Add tomato juice from diced tomatoes and stir.
    i. Transfer back to blender
    j. Puree
    k. Cover and set aside
    3. Prepare Chicken
    a. Slice chicken into pieces no bigger than 1”
    b. Melt ½ stick of butter in skillet over medium heat
    c. Sauté green onions and chicken
    d. Add water and butter to ensure chicken does not crisp or get dry.
    e. For best results lower temperature, cover and cook slowly.
    f. Cook till chicken is completely white.
    4. Bake The Picado
    a. On oven safe plates, arrange chicken without allowing pieces to touch each other. (this may take several plates).
    b. Cover chicken with Picado sauce (3/4 covered)
    c. Cover entire mixture with heavy layer of Monterey Jack Cheese
    d. Sprinkle diced tomatoes and scallions (green part of green onions sliced thin) over top of cheese.
    e. Bake in oven at 350 until all cheese is melted completely.
    f. Remove from oven just before it begins to turn a light golden color.
    g. Cheese still needs to be white.
    5. Prepare tortillas during baking (warm in microwave by placing wax paper between each tortilla stacked on a microwave safe plate for 1 – 3 minutes on high – covered)
    6. Serve fresh and hot from oven.
    a. Each tortilla should contain 2 – 4 Tsp of Picado
    b. Add any desired toppings (guacamole, Tomatoes, lettuce, salsa, etc.)
    c. Many people love this without any additional toppings.
    d. Roll tortillas and eat.
    e. Best if served with refried beans (with sausage) and Spanish Rice

    Chad Agler
    Topeka Kansas

  4. #4
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    Default Fredericksburg, VA has a Carlos O'Kelley's

    DH & I have been to Fredericksburg several times on one of our trips.

    Here is their paper site, that is where I got the menu from in case
    anyone wanted a copy of it. Sorry I did a monstercrawler search but
    couldn't find the recipe.

    http://www.fredericksburg.com/News/FLS/2001/032001/03152001/230142

    Appetizers
    Fajita Cheese Crisp $6.59
    Fajita chicken & jack cheese, topped with tomatoes & chives
    Chili Con Queso Individual $2.29
    Large $5.99
    Quesadillas $5.79
    Chicken or Shredded Beef Quesadillas $6.79
    Fajita Chicken or Steak Quesadillas $7.49
    Chipotle Cheese Crisp $6.59
    Our Fajita Cheese Crisp with Diablo Sauce, our butter garlic sauce laced with the smoky flavor of chipotle peppers. Mildly spicy.
    Chicken Fingers $6.79
    Nachos $4.29
    Nachos Grande $7.49
    Beans, ground beef, cheese sauce, Jalapenos, cheese, lettuce, tomatoes, sour cream, guacamole, black olives & chives

    Salads
    Super Tostada $6.99
    Fried tortilla, ground beef, beans, lettuce, cheese, diced tomatoes, Guacamole, sour cream & chives
    Taco Salad $6.99
    Choice of ground beef or spiced chicken
    Chicken Santa Fe $7.49
    Santa Fe Salad & Cheese Quesadillas $8.49

    Fajitas
    Prairie Fire Charbroiled Fajitas Steak $10.99
    Chicken $10.99
    Shrimp $11.99
    Served w/caramelized onions, warm tortillas, cheese, lettuce, sour cream & Pico de Gallo. Guacamole on request.
    Fajita Combo $11.99
    Choose two fillings: Charbroiled Steak, Chicken or Shrimp. Warm tortillas, cheese, lettuce, caramelized onions & Pico de Gallo. Guacamole on request.
    Fiesta Fajitas $12.99
    Choose two fillings: Charbroiled Steak, Chicken or Shrimp. Warm tortillas, cheese, lettuce, caramelized onions, mushrooms, jalepenos& Pico de Gallo.
    Guacamole on request.

    Specialty Combos
    Enchiladas San Carlos $9.29
    Two spiced chicken enchiladas made with flour tortillas, one covered with Poblano Cream Sauce, the other with Diablo Sauce, served with rice & beans
    Sancho/Monterrey $9.29
    A Sancho Especial w/spiced ground beef & an Enchilada de Monterrey w/spiced chicken, both made w/flour tortillas, cheese enchilada sauce, served with rice & beans
    Suiza/Vera Cruz $9.79
    Suiza Con Pollo & Seafood Vera Cruz, served with Mexican rice & beans

    Grande Combos
    Trio del Fuego $9.49
    Our fiery Latin threesome-a Chipotle Chicken Chimichanga, a Cheese & Onion Enchilada, and a Chipotle Cheese Crisp. Served with rice & beans
    Trio Con Brio $9.49
    Ground Beef Enchilada, a Shredded Beef Chimichanga, and a Fajita Cheese Crisp. Served with rice & beans
    Fiesta Sampler $10.29
    Shredded Beef Chimichanga, a Spiced Chicken Enchilada, a Ground Beef Enchilada, and a Ground Beef & Bean Tostada. Served with rice & beans

    Pasta
    Shrimp Pasta Tampico $9.99
    Flame-broiled shrimp basted w/Chipotle & roasted garlic, mixed with rotini pasta & Monterrey Jack in creamy sherry sauce & topped w/tomatoes & chives
    Pasta Diablo $8.99
    Fajita chicken, green peppers, onion, rotini pasta in Diablo sauce

    Picado
    Steak Picado $9.99
    Grilled Steak in Diablo Sauce w/sautéed green peppers & onions, melted Monterrey Jack, a butter garlic sauce laced w/the smokey flavor of chipotle peppers. Topped w/tomatoes, chives & ready to roll in warm flour tortillas. Served w/Mexican rice and beans
    Shrimp Picado $10.99
    Flame-broiled Shrimp in Poblano Cream Sauce, seasoned & diced into a sea of Poblano cream sauce & Monterrey Jack cheese. Topped w/diced tomatoes & chives, served w/warm flour tortillas. Served w/Mexican rice and beans

    Mexican Combos
    Uno $8.49
    Cheese/onion & ground beef/ cheese enchiladas, & a ground beef taco
    Dos $8.99
    Cheese/onion enchilada, ground beef/ bean/cheese burrito, & ground beef taco
    Tres $9.49
    Cheese/onion & ground beef enchiladas, ground beef/bean/cheese burrito, & ground beef taco

    Carlos Specialties
    Chicken Picado $9.29
    Seafood Vera Cruz $9.99
    Enchilada de Monterrey $8.99
    Lite Fajita Chicken Enchilada $9.29
    Suiza Con Pollo $9.29
    Spinach & Mushroom Enchilada $8.99
    Enchiladas de Poblano $9.29
    Chipotle Chicken Burro $9.29
    Mas Macho Burro $8.99
    Sancho Especial $8.99

    Traditional Mexican
    Chimichanga Dinner $9.29
    Taco Dinner (2) $6.79
    Enchilada Dinner (3) $8.29
    Ground Beef & Cheese Shredded Beef or SpicedChicken & Cheese
    2 Enchilada Dinner $7.49
    Burro Dinner $8.49

    From the Grill
    O'Kelly Burger $6.59
    Chicken Finger Basket $6.99
    Chicken Sandwich $6.99
    Prairie Fire Steak & Enchiladas $12.49

    Lunch Specialties
    Chicken Picado $7.29
    Lunch Fajitas - Chicken $8.49
    Seafood Vera Cruz $7.99
    Enchilada de Monterey $6.99
    Lite Fajita Chicken Enchilada $7.29
    Spinach & Mushroom Enchilada $6.99
    All Lunch Specialties served with rice & beans

    Lunch Combos
    Spiced Chicken Combo $6.99
    Shredded Beef Combo $6.99
    Ground Beef Combo $6.99
    Lunch combos include one enchilada & one taco, served with rice & beans

  5. #5
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    Jun 2006
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    Default

    WE love Carlos O'Kelly's. DH always gets the Chipolte Chicken Burro, My favs are Suiza Con Pollo and Pasta Diablo. I would like any of these recipies if they can be found.

  6. #6
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    Default

    Anyone find any recipe for this?

  7. #7
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    Default

    The Carlos O'Kelly recipes are not on the Internet. Here are some recipes you can experiment with. Good luck!


    Chicken Enchiladas Suiza
    Source: mexicanfoods.about.com, Chelsea Kenyon

    Enjoy the flavors of green chiles and the texture of shredded chicken in these Enchiladas Suiza. Melted cheese and sauteed spinach and onion only add to the unique taste. And if that weren't enough, these enchiladas are a snap to make, but they taste like you've spent hours in the kitchen. "Suiza" is "Switzerland" in Spanish, named for the creamy white sauce that tops them.


    INGREDIENTS:

    12 corn tortillas
    2 cups shredded chicken
    6 oz. chopped, roasted and skinned green chiles (fresh is best, but you can use canned in a pinch)
    3 cups fresh spinach
    1/2 cup chopped onion
    1 cup crema or sour cream
    4 oz. cotija, crumbled 5 oz. evaporated milk
    15 oz green chile sauce
    Warm oil to dip tortillas in

    PREPARATION: Heat oven to 350 degrees. Heat 1 tablespoon oil in a pan over medium heat and cook the onions for about 1 minute. Add the spinach and cook it for about 5 minutes until leaves are wilted. Fold in the chicken and green chiles. Set aside. In a saucepan, heat creama, evaporated milk, cotija and chile sauce over low heat until sauce is smooth. Prepare a 9x13 inch baking dish by coating the bottom with a thin layer of sauce. Dip a tortilla into the warm oil to soften it and place it into the pan. Place about 1/4 cup filling down the center of the the tortilla and sprinkle with a tablespoon of Asadero or Queso Quesadilla cheese. Roll the tortilla up and place seam side down in dish. Repeat until all tortillas are used. Pour remaining sauce over the top, and sprinkle with the crumbled cotija. Bake dish for 15 minutes to melt the cheese.



    *********************************************************************************

    Pollo a la Suiza (Translated from Spanish via web traslator so excuse the poor translation)
    Source: http://www.recetas.net/movil/receta.asp?ID=2303VB

    Ingredients for 4 persons:

    4 cheese in slices (yellow)
    1 Small onion
    600 grams of chicken breasts 4 fillets
    1 sprig of coriander
    1 pinch of salt
    3 spoonfuls of olive oil
    3 cloves of garlic
    1 trickle of vinegar
    1 Big mature well tomato
    1 trickle of (optional) wine
    0.5 teaspoonful of cumin
    1 pinch of pepper
    1 sprig of parsley

    Instructions of making:
    To sting in cuadritos the onion and to separate in two divides, condimentar the chicken with the salt, pepper and the cumin, to add or trickle of vinegar, ½ ulna or a teaspoonful of sauce of soybean, to add three crushed well cloves of garlic, the coriander and the parsley well picaditos and the first part of the cut onion.

    To place in a warm well frying pan to average fire the olive oil up to warming well.

    To add the second part of the onion and to allow to gild them (semitransparently), to place the fillets extended in the frying pan and above them onion, after 5 minutes to turn the fillets over staying all the onion below, to allow to cook in his water up to drying and allowing to gild to the taste, to low fire, to add the wine and to leave 5 minutes without stopping giving them return.

    Before termine of the wine to dry off, to add the tracks of tomato covering the fillets, to cover and to wait 5 minutes, to turn the chicken over up to cooking well the tomato staying a sauce semi dry, finally the slices of cheese are placed covering the fillets and to allow to melt or to grill

    It can combine with rice, mixed salad or purée of potatoes.

    ***************************************************************************************************************

    Ok, so much for the translation.... LOL. Maybe someone can do better. Hopefully you can get the gist of the recipe.

    *********************************************************************************************
    Mexican Enchilada Suiza Lasagna
    Recipe courtesy Emeril Lagasse, 2004 /FoodTV


    6 tablespoons butter
    6 tablespoons all-purpose flour
    3 1/2 cups milk
    1 1/2 cups chicken stock
    1/2 pound shredded pepper jack cheese
    1/2 teaspoon salt
    9 teaspoons vegetable oil
    18 corn tortillas
    4 cups cooked cubed or bite size chicken meat (2 pounds boneless skinless breasts)
    2 teaspoons Emeril's Southwest Essence
    6 poblano peppers, roasted, peeled and seeded
    1 cup chopped green onions
    3/4 pound (3 cups) shredded Monterey Jack cheese
    1 cup chopped fresh tomatoes
    2 tablespoons chopped fresh cilantro leaves, plus more for garnishing, if desired
    4 ounces Queso Anejo, shredded (substitute Parmesan if unavailable)
    1 cup sour cream, for serving
    Salsa or Pico de Gallo, for serving, optional

    Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook, stirring constantly, for 1 minute. Whisk in the milk, little by little, until thoroughly combined. Add the chicken stock and bring sauce to a boil. Reduce heat to a simmer and cook until thickened and flavorful, about 10 minutes. Add the pepper jack and stir until melted. Season with the salt and remove from the heat. Set aside, covered, while you assemble the remaining ingredients.
    Heat a small skillet over high heat. When hot, add 1/2 teaspoon of the vegetable oil and 1 of the tortillas. Cook until soft, turning midway, about 1 minute per tortilla. Transfer to a plate and cover while you cook the remaining tortillas, adding additional 1/2 teaspoon of oil for each tortilla. Set aside on a plate and cover with plastic wrap or foil.

    Preheat the oven to 350 degrees F. Lightly grease a 9-by 13-inch casserole.

    Spoon 1 cup of the sauce onto the bottom of the casserole dish. Top with 6 of the tortillas, spreading them evenly to form a complete layer. Top with half of the chicken, 1 teaspoon of the Southwest Essence, half of the poblanos, half of the green onions, 1 1/2 cups of the sauce, and 1/3 of the shredded Monterey Jack. Make another layer in exactly the same way: 6 tortillas, the remaining chicken, 1 teaspoon of the Southwest Essence, remaining poblanos, remaining green onions, 1 1/2 cups of the sauce, and 1/3 of the shredded Monterey Jack. Top with the remaining 6 tortillas, remaining sauce, tomatoes, cilantro, and remaining Monterey Jack, then sprinkle the Queso Anejo evenly over the top.

    Cover the casserole with aluminum foil and bake for 45 minutes. Remove the foil and continue to bake for about 15 minutes longer, or until the casserole is bubbly and light golden brown on top.

    Serve immediately, garnished with a dollop of sour cream, more chopped cilantro, and a spoonful of salsa or pico de gallo, if desired.

    ________________________________________________________________________________________________________________
    Last edited by deweydecimal; 06-02-2007 at 09:59 AM.
    Live Laugh Love

  8. #8
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    Default Pasta Sauce like Carlos O'Kelly's

    Recipe(tried): Pasta Sauce like Carlos O'Kelly's

    Board: Copycat Recipe Requests at Recipelink.com
    From: John Coles - Lawrence 9-25-2005

    I can at least tell you general ingredients as it's been a long time. I used to be a sauce cook for a Carlos O'Kelly's and this was by far my favorite. I meant to write down the quantities before I left sometime in '94. You'll have to tinker with the exact ammounts for each, but I can give you a ballpark.

    It begins with the Carlos O'Kellys butter garlic sauce, which consisted of:
    Powdered garlic,powdered milk, whole milk, and butter. This has to be heated to a boil and then set aside and cooled until it is creamy.

    The Diablo souce itself is based around the 7oz can of Chipotle peppers in Diablo sauce. Pretty easy to find this.

    The remaining ingredients are:
    Liquid butter, lime juice, a bit of season salt, and garlic powder. Put this mix into a blender with the can of chipotle peppers until it's all liquified. Cool this in the fridge for a while and then mix the butter garlic sauce and the diablo sauce with about 2/3 diable and the rest butter garlic.
    Good luck. Hope this helps a bit.

    Oh, and the chicken is just diced onions and green peppers sauted in butter and (you guessed it) garlic. then throw in the chicken.

    Also, the diablo sauce by itself is excellent to glaz over a freshly grilled steak.


    ***************************************************

    Pasta Diablo
    Tender pieces of Fajita Chicken, sautéed green peppers & onions, and rotini pasta mixed with our Diablo Sauce – a Butter Garlic Sauce laced with the smoky flavor of chipotle peppers. Topped with Monterrey Jack cheese and sour cream. Mildly spicy.



    Deweydecimal
    Live Laugh Love

  9. #9
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    Default

    Chipotle Chicken Burro - menu description

    Fajita Chicken, green peppers and onions sauteed in Chipotle Pepper Sauce, wrapped in a flour tortillas with Monterrey Jak, and covered with Diablo Sauce - a Butter Garlic Sauce laced with the smoky flavor of chipotle peppers. Topped with sour cream and served with Mexican rice and beans.
    Live Laugh Love

  10. #10
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    Default Chicken Picado (Like Carlos O’Kelly’s)

    I have this one but probably not what you want.



    Chicken Picado (Like Carlos O’Kelly’s)


    By Chad Agler

    Ingredients:
    4 – 8 boneless breasts of Chicken
    One Tomato Diced very thin, drained (save juice)
    6 – 10 Green Onions sliced very, very thin separate onion and scallions (you will use both)
    1 small Green Bell pepper diced very thin
    16 Ounces of Shredded Monterey Jack Cheese
    8 ounces of Sour Cream
    1 stick of butter
    1/2 stick of butter
    1/4-1/2 tsp of salt
    1/4 tsp of pepper
    1 cup of milk
    1 – 1 1/2 Tsp of minced FRESH garlic
    Cornstarch mixture to thicken sauce (2 Tsp corn starch w/ 2 Tsp water mixed)
    2 – 3 small tortillas per person

    1. Preheat oven to 350 degrees
    2. Prepare Sauce:
    a. Combine milk, 1 stick of butter, salt, pepper, minced garlic & sour cream in skillet over medium to medium low heat.
    b. Stir and heat till sauce starts to boil.
    c. Transfer sauce to Blender
    d. Puree sauce till smooth
    e. Transfer back to skillet
    f. Continue to heat till boiling.
    g. Add cornstarch mixture and stir till thickened.
    h. Add tomato juice from diced tomatoes and stir.
    i. Transfer back to blender
    j. Puree
    k. Cover and set aside
    3. Prepare Chicken
    a. Slice chicken into pieces no bigger than 1”
    b. Melt ½ stick of butter in skillet over medium heat
    c. Sauté green onions and chicken
    d. Add water and butter to ensure chicken does not crisp or get dry.
    e. For best results lower temperature, cover and cook slowly.
    f. Cook till chicken is completely white.
    4. Bake The Picado
    a. On oven safe plates, arrange chicken without allowing pieces to touch each other. (this may take several plates).
    b. Cover chicken with Picado sauce (3/4 covered)
    c. Cover entire mixture with heavy layer of Monterey Jack Cheese
    d. Sprinkle diced tomatoes and scallions (green part of green onions sliced thin) over top of cheese.
    e. Bake in oven at 350 until all cheese is melted completely.
    f. Remove from oven just before it begins to turn a light golden color.
    g. Cheese still needs to be white.
    5. Prepare tortillas during baking (warm in microwave by placing wax paper between each tortilla stacked on a microwave safe plate for 1 – 3 minutes on high – covered)
    6. Serve fresh and hot from oven.
    a. Each tortilla should contain 2 – 4 Tsp of Picado
    b. Add any desired toppings (guacamole, Tomatoes, lettuce, salsa, etc.)
    c. Many people love this without any additional toppings.
    d. Roll tortillas and eat.
    e. Best if served with refried beans (with sausage) and Spanish Rice

    Chad Agler
    Topeka Kansas

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