My
husband requests these about once a week. Fortunately, the recipe makes enough for
5-6 starving people so I always have plenty of leftovers to throw at him.
They are not as wonderful zapped in the microwave – I’d recommend putting the
enchiladas in a hot oven until warmed through to maintain their crispness. The sauce
reheats just fine in the microwave or saucepan.
Why is she putting the final picture first, you ask? Well, when I share
to the blog’s Facebook page it will only post the first picture so I would
rather have this one than some raw flour tortillas. I promise to eventually
figure out how to use a computer.
Creamy Chicken
Enchiladas
Courtesy of Whit’s
Chicken Enchiladas – allrecipes.com
Serves
8 (I make about 12 big ones that fit in a
9x13 inch pan and serve 6.)
4
bone-in chicken breast halves*
2
tbsp olive oil
1
(4-oz) can diced green chile peppers, drained
1
jalapeno pepper, chopped
1
clove garlic, minced
1
(8-oz) package cream cheese**
2
cups shredded Monterey Jack cheese, divided
½
cup water
8
(10-inch) flour tortillas***
1
cup heavy cream
Place
the chicken breast halves into a saucepan, and fill with enough water to cover.
Bring to a boil, and cook until the chicken is cooked through, about 20
minutes. Remove from the water, and set aside to cool.
Preheat
the oven to 375˚. Remove the chicken meat from the breasts, and discard the
skin and bones. Chop the meat and set aside.
Heat
the olive oil in a large skillet over medium heat. Add the green chilies,
jalapeno and garlic. Cook and stir for a few minutes, until fragrant, then stir
in the cream cheese and half of the Monterey Jack. As the cheese begins to
melt, gradually stir in the water. Add the chopped chicken, stir to combine and
remove from the heat.
Spoon
the chicken mixture into tortillas, and roll up. Place the rolls seam side down
in a 9x13 inch baking dish.
Sprinkle
the remaining Monterey Jack cheese over the top, then pour cream over all.
Bake
for 30 minutes in the preheated oven, or until the enchiladas are golden brown
on the top.
Serve with Fire-Roasted Chile Sauce and Perfect Guacamole. We also make rice with a packet of Sazon seasoning as an accompaniment.
*
I often roast a chicken, pull the meat
off for this recipe and use the carcass to make brown chicken stock. And if you’re
feeling incredibly naughty, save the skin for Crispy Chicken Skin Tacos with
Habanero Salsa (recipe currently available at simplyrecipes.com). They are to
die for!
**
Jackie suggests using 4 oz of cream
cheese and 4 oz of cottage cheese for a healthier version. With no taste difference,
what’s to lose – besides inches!
*** Extra-large tortillas work fine,
but if you want to fit the enchiladas in the pan crosswise and not lengthwise,
buy the large tortillas instead.
Fire-Roasted Chile
Sauce
Adapted
from Mom’s Chicken Enchiladas – simplyrecipes.com
(I usually double
this recipe.)
1
small onion, chopped
Grapeseed
or olive oil
2
small cloves garlic, minced
1 14.5-oz can fire-roasted tomatoes*
2
tbsp red chili powder
1
tsp sugar
Coat
a large skillet with oil and sauté the onions on medium heat until translucent,
a few minutes. Add the garlic for a minute more.
While
the onions are cooking, purée the canned tomatoes in a blender. Add the
tomatoes to the onions and garlic. Bring to a low simmer. Start adding the
chili powder, one teaspoon at a time, tasting after each addition, until you
get to the desired level of heat and chili flavor. (For us that is around 1½ tablespoons.) You want more of the taste of the chili and less of the tomatoes for
this sauce. As the sauce simmers, dilute it with water to keep it from getting
too thick. Remove from heat.
*
If you like spicy, try fire-roasted
tomatoes with chipotle peppers. We love Muir Glen. This is guaranteed to put hair
on your chest.
Perfect
Guacamole
Adapted from simplyrecipes.com
Serves
2-4
2
ripe avocados
½
red onion, minced
1-2
Serrano chiles, stems and seeds removed, minced
2
tbsp cilantro (leaves and tender stems), finely chopped
1
tbsp fresh lime or lemon juice
½
tsp coarse salt
A
dash of freshly grated black pepper
½
ripe tomato, seeds and pulp removed, chopped
Cut
avocados in half. Remove seed. Scoop out avocado from the peel, put in a mixing
bowl.
Using
a fork, roughly mash the avocado. (Don't overdo it! The guacamole should be a
little chunky.) Add the chopped onion, cilantro, lime or lemon, salt and pepper
and mash some more. Chili peppers vary individually in their hotness. So, start
with a half of one chili pepper and add to the guacamole to your desired degree
of hotness.
Chilling
tomatoes hurts their flavor, so don't chop the tomatoes or add to the guacamole
until ready to serve.
Remember
that much of this is done to taste because of the variability in the fresh
ingredients. Start with this recipe and adjust to your taste.
Cover
with plastic wrap directly on the surface of the guacamole to prevent oxidation
from the air reaching it. Refrigerate until ready.
Just
before serving, chop the tomato, add to the guacamole and mix.
Variations
Substitute
the cilantro and Serrano chiles with a bit of Fresco sauce. We can’t get enough
of these Artisan sauces from Guapo. Plus they are vegan and gluten-free!!!
For
a very quick guacamole just take a ¼ cup of salsa and mix it in with your
mashed avocados.
For a printable version of this recipe, please click here.
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