Since this is the highlight of my kitchen and the one thing everyone seems to comment when they visit our house for the first time, John and I thought it would be fun to give spices in magnetic tins as a gift for guests at our upcoming wedding. Low and behold we were gifted a bunch of magnetic tins that John's sister-in-law was no longer using...so our fate was sealed! ;)
Since we have a dual Indian and Mexican theme to our wedding, I thought it would be cool to have Indian or Mexican recipes accompany each spice. You know, so you can SPICE Up Your Life!
My dear friend Alex sent me this recipe to use and I thought I would share it on the blogosphere. Especially since it's been awhile since I have taken time to blog. Been a little busy in my world! I know, always the same story. Anyway, check out the recipe.
Alexandra’s Chicken Enchiladas (a.k.a. Chickiladas!)
Sidebar: Make your meal extra
authentic and save some cash by shopping at your local Hispanic supermarket for
ingredients! Their produce is generally beautiful, and you’ll pay way fewer pesos.
Sidebar on that Sidebar: Do not
actually try to pay in pesos. That would be ridiculous.
Sauce:
·
28
oz. Jar San Marzano tomatoes, hand-crushed in a large bowl
( About
2/3 of it goes in sauce, 1/3 goes in chicken)
·
2
(or more) cloves of garlic, minced
·
2-3
chipotle chilies canned in adobo sauce, minced
·
½
tsp ground cumin
·
½
tsp chipotle chili powder
·
1
cup chicken broth
·
Pinch
of sugar
Chicken:
·
Olive
oil
·
1
cooked rotisserie chicken (skinned & shredded)
·
1
cup (or more) onion, diced
·
1
red bell pepper, diced
·
2
(or more) cloves of garlic, minced
·
½
cup cilantro, roughly chopped
·
½
to 1 cup chicken broth
·
1
tsp ground cumin
·
½
tsp oregano
·
Rest
of hand-crushed tomato sauce left over from sauce
·
1
hot chili pepper, seeded and diced (jalapeno, scotch bonnet, habanero, whatever
you can handle)
·
Juice
of 1 lime
·
2
cups shredded cheese (at Hispanic market, the light shredded cheese called
“Quesadilla Melting Cheese” is the best, but you could use anything
·
½
wheel of queso fresco, crumbled
·
10
flour tortillas
·
Extra:
scallions, sour cream, extra queso fresco crumbles for topping.
Sauce:
Sauté
garlic in olive oil over medium-low heat. Add adobo chilies, then spices (chipotle chili powder and cumin),
and sauté one minute more. Add tomato
sauce and chicken broth. Salt ‘n’ Pepa. Bring to boil, reduce to simmer; simmer
for 5-10 minutes. Add a pinch of sugar if it tastes bitter at all. Set aside.
Chicken:
Sauté
onion, red pepper until just soft – add a little salt as they cook; add garlic
and fresh chili (jalapeno or other) for the last minute of sautéing. Add
cilantro, oregano, chipotle
chili powder, cumin, Salt ‘n’ Pepa. Add
reserved tomato sauce, chicken broth, and shredded chicken. Simmer about 10
minutes, or until liquid reduces enough to spoon out as filling. Crumble in queso
fresco, squeeze in lime juice.
Spray
9”x13” casserole dish with cooking spray. Roll 10 tortillas with ¼ to 1/3 cup
each, and place seam-side down in dish. Top with sauce, then with shredded
melting cheese.
Bake
at 400 degrees for 20-25 minutes.
Top
with scallions, sour cream, extra queso crumbles. Enjoy!
"The finest ingredients
are brought together with love and care, then slow-cooked to perfection. Yes,
the old ways are still best at Los Pollos Hermanos. But don't take my word for
it. One taste, and you'll know."
