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Recipe of the Week

Posted by Katie on 2006-04-25 10:21:57
2 forum posts
Okay, I think some people might be very happy to be getting this recipe. I haven't made it in a while, but when Duffy stayed at my house last week it made me remember how delicious they are. Because Paul loves them. Thanks Paul.

CHICKEN ENCHILADAS

That's right. The famously delicious chicken enchiladas. Please note, the chicken in this recipe can be very easily subsituted with tofu for any vegetarians. My mom once tricked me by doing that on my birthday. I was not too impressed. But I couldn't even tell.

Ingredients
2-3 chicken breasts, on the bone
cheddar cheese
sour cream (500g container)
salsa (whatever heat you like. I prefer medium)
tortillas (whatever size and flavour, although I think plain or whole wheat would work best....I'm not a huge fan of the flavoured ones)
carrots
celery
onion
water
s&p
iceburg lettuce

Directions
This recipe is ridiculously easy. Here's the deal:

Bring a large pot of water, with the chicken, carrots, onions and celery and salt and pepper to a simmer and cook the chicken through. This takes about half an hour. Remove the chicken from the pot and let it cool enough for you to handle it with your hands. If you put them in the fridge this process will go faster.

In the meantime, grate your cheddar cheese (or any other flavour you prefer....perhaps some monteray jack?? Cheddar is probably cheapest though). I did not put a specific amount here, but I would say that depending on how much cheese you like I would use around 1 cup or more. Mix this in with the container of sour cream.

Once the chicken has cooled, use your hands to pull it off the bones, and tear it into pieces. You could chop it, but I like to tear. Easy. Add the chicken to the sour cream/cheese mixture.

Take a 9" x 12" baking pan (glass or metal or other) and spread some salsa to the bottom. This will help stop the enchiladas from sticking.

Now you have a choice.....you can either at this point assemble using the tortillas directly from the package, or you can fry them first. I never bother frying, but my mom prefers them this way so it's up to you. If you choose to fry, put about an inch of oil in the bottom of a large frying pan, and heat it to medium high. Add each tortilla individually, waiting till it puffs and then flip it to the other side. Set on paper towel to drain the excess oil, and put a layer of paper towel between each tortilla.

Assembling
Lay out your tortilla. Spread some salsa on it (a good soup spoon amount) and then spread on some of the sour cream mixture down the centre. Now, don't go to crazy because you'll only be disappointed when taking trying to serve them. I would say about half a cup in each one. Also spread this along the centre. Roll up the tortilla, but don't bother folding up the ends or anything fancy like that. Just make a roll.

Depending on if you got large or small tortillas, arrange them in your pan. You should be able to get one full tray.

Once they're all made, spread some more salsa on top. Bake uncovered in a 350 degree oven for about 20-30 minutes. I like to leave mine in long enough that the tops get a bit brown and crispy.

Chop up the iceberg lettuce and serve each enchilada on some crispy lettuce. Delicious!

**************Disclaimer***************
I am in no way trying to claim that this is authentic mexican cuisine. I only claim that it is delicious.
  2 forum posts