Last night, I made an enchilada recipe that I’ve made twice before. I haven’t shot it, because getting the enchiladas to plate well has been challenging.
The above is the closest I’ve come to a decent looking plate. Of course, we had fat free sour cream that wouldn’t sit up well. To top it off, Tina was starving by the time I served dinner, and I hustled through a couple shots.
The recipe, which I’ll add below the fold, is a two-person meal from one of our America’s Test Kitchen cookbooks. We use chicken rather than the recommended turkey, because the recipes feature how to make one meal, and then use leftovers for several other meals. In other words, make a big turkey dinner for two, and here’s how to make a variety of other dishes.
The cover of the book features this recipe, and Tina kept saying, “Please make this. Pleeeeeeeeeeeeeeeeeeeeeeeease!”
“I guess I can make it with chicken,” I said.
And we’ve never looked back. This is what I want for breakfast this morning. It is now my favorite meal.
Click below for recipe.
Recipe: Chicken and Green Chili Enchiladas
(Reminder: we substitute chicken for turkey. Keep in mind that you want to use 10 oz of cooked meat. I imagine you could substitute any number of options to see what they tasted like).
- 1 tbls of vegetable oil
- 1 small onion, halved and sliced thin
- 2 garlic cloves, minced
- 1/2 teaspoon ground cumin
- 1/4 teaspoon chili powder
- 10 ounces of cooked Chicken (or Turkey). We’ve used grilled breasts and thighs for this recipe. Both are great.
- 6 ounces of Monterey Jack Cheese, shredded (about 1.5 cups).
- 1/4 cup frozen corn
- 1 (10-ounce) can enchilada sauce
- 1 (4-ounce) can chopped green chiles, drained
- 1/2 cup fresh minced cilantro
- 6 (6-inch) corn tortillas, warmed (stick ‘em in the oven, but don’t make them too crispy, because you need them to roll.
- Vegetable oil spray
- Lime wedges, for serving
- Tin foil*
1. Adjust an oven rack to the middle position and heat the oven to 450 degrees. Lightly coat an 8-inch square baking dish with vegetable spray.
2. Heat the oil in a 10-inch skillet over medium heat until shimmering. Add the onion and cook until softened and lightly browned, 5 to 7 minutes. Stir in the garlic, cumin and chili powder, and cook until fragrant, about 30 seconds. Off the heat, stir in the chicken, 3/4 cup of the cheese, corn, 1/4 cup fo the enchilada sauce, chiles and cilantro.
3. Spread the tortillas on a clean counter. Spoon 1/2 cup of the filling down the center of each tortilla. Tightly roll the tortillas around the filling and lay them, seam-side down, in the prepared baking dish.
4. Lightly coat the tops of the enchiladas with vegetable oil spray. Pour the remaining enchilada sauce over the top. Sprinkle the remaining 3/4 cup cheese down the center of the enchilada.
5. Cover the baking dish tightly with foil and bake until the enchiladas are heated through, about 10 minutes. Remove the foil and continue to bake until the cheese is completely melted, about five minutes longer. Serve with lime wedges.
*The first time I made this, I was out of tin foil and I didn’t know I needed tin foil until I got to step 5 in the recipe. So make sure you have tin foil for your recipe.