Chicken Enchiladas and a Shopping List

I know I have mentioned our Fiesta Friday tradition.  I am not sure exactly when it got started but it did come about pretty organically.  I realized I was doing tacos and margaritas on Fridays a lot because it seemed like such a great way to cap off the week.  Of course then I made the mistake of naming it and making it a thing so DSC04503that my husband, friends and colleagues were asking me every Friday what was on the menu for Fiesta Friday.  The pressure was on and while I like the idea of a fiesta to unwind after a long week, cooking a full meal can also be daunting after a week of work.  I knew enchiladas would be the answer to this problem.  Somewhat time-consuming to make but they freeze great and can be cooked right from the freezer so basically all you have to do when you get home on Friday is turn on the oven and pour the margs.  I got the cooking method for this one from Cooking Light magazine but the rest is a creation of my own.  Cooking Light often has great ideas on how to freeze things or do them in advance but I find a lot of their recipes almost too dumbed down.  That’s why its good to scavenge inspiration from a variety of sources – meals eaten in restaurants, magazines, friend’s cooking etc.  This recipe is a chameleon –  make it with shredded pork instead of chicken, tomatillo sauce instead of enchilada sauce, swap the corn for beans – you get it.  I made my own enchilada sauce but guess what?  Totally not worth it – turns out this is one of those times that the store-bought is just as good, if not better.  I would budget 2 enchiladas per person but if you were super hungry then someone could easily polish off 3.

Chicken Enchiladas (printable version at the end of the post)
Inspiration:  Fiesta Friday
Special Equipment: either one 9 by 12 baking pan or two 8 by 8 pans

  • 1 tablespoon canola oil
  • 1 onion, chopped
  • 3 garlic cloves, chopped
  • 5 chipoltes in adobo, chopped
  • 4 ounce can chopped green chilis
  • 14.5 ounce can chopped tomatoes
  • 1 1/2 cups corn kernels (frozen is fine)
  • 4 scallions
  • chicken from 1 chicken breast, shredded (I used rotisserie chicken or you could roast 1 skin on bone in breast)
  • 12 corn tortillas
  • 1 1/2 cups enchilada sauce
  • 1 1/4 cups shredded jack or cheddar cheese

Preheat the oven to 350 degrees (do this even if you are freezing them as you need to par bake before freezing).  Heat the oil in a large skillet over medium heat.  Add the onions and garlic and cook for 3 to 4 minutes.  Add the chipotles, green chilis, tomatoes and corn.  Turn up the heat to medium high and cook for approximately 8 minutes until everything has combined and some of the liquid from the chilis and tomatoes has cooked off.  Season with salt and pepper and stir in the chicken and scallions.  Remove from the heat.

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Spray the pan or pans with cooking spray and put the enchilada sauce in a shallow bowl.  Microwave the tortillas for 20 seconds (do 6 at a time so they stay warm).  Microwaving the tortillas makes them more pliable and easier to stuff.  Spread several tablespoons of enchilada sauce on the bottom of the pan/pans to cover with a thin layer.  Dip a tortilla into the enchilada sauce and shake off the excess.

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This is a messy job so just get into it.  Stuff the tortilla with several tablespoons of the chicken mix and fold over the two sides.  If you have over stuffed the tortilla theends won’t meet, so then just scoop out a little and keep moving.

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Put into the pan with the seam side on the bottom.  Keep going with the rest of the tortillas – if you are making two pans, 6 tortillas will fit in each.  Don’t worry if you have to squish them in to fit, it’s actually better if they are tightly in the pan.

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Microwave the second batch of tortillas and repeat until there are no more tortillas or stuffing.  Spoon over any remaining enchilada sauce and then cover with cheese.  If eating now: bake at 350 degrees for 25 minutes.  If freezing: bake for 15 minutes then remove from the oven and allow to cool.  Once room temperature, tightly cover with foil and freeze.  Then to reheat bake it straight from the freezer at 400 degrees for 45 minutes.  I baked one to eat immediately and one to freeze which was perfect.

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Chicken Enchiladas

  • Servings: 4-6
  • Print

Special Equipment: either one 9 by 12 baking pan or two 8 by 8 pans

  • 1 tablespoon canola oil
  • 1 onion, chopped
  • 3 garlic cloves, chopped
  • 5 chipoltes in adobo, chopped
  • 4 ounce can chopped green chilis
  • 14.5 ounce can chopped tomatoes
  • 1 1/2 cups corn kernels (frozen is fine)
  • 4 scallions
  • chicken from 1 chicken breast, shredded (I used rotisserie chicken or you could roast 1 skin on bone in breast)
  • 12 corn tortillas
  • 1 1/2 cups enchilada sauce
  • 1 1/4 cups shredded jack or cheddar cheese

Preheat the oven to 350 degrees. Heat the oil in a large skillet over medium heat. Add the onions and garlic and cook for 3 to 4 minutes. Add the chipotles, green chilis, tomatoes and corn. Turn up the heat to medium high and cook for approximately 8 minutes until everything has combined and some of the liquid from the chilis and tomatoes has cooked off. Season with salt and pepper and stir in the chicken and scallions. Remove from the heat. Spray the pan or pans with cooking spray and put the enchilada sauce in a shallow bowl. Microwave the tortillas for 20 seconds (do 6 at a time so they stay warm). Spread several tablespoons of enchilada sauce on the bottom of the pan/pans to cover with a thin layer. Dip a tortilla into the enchilada sauce and shake off the excess.

Stuff the tortilla with several tablespoons of the chicken mix and fold over the two sides. Put into the pan with the seam side on the bottom. Keep going with the rest of the tortillas – if you are making two pans 6 tortillas will fit in each.  Microwave the second batch of tortillas and repeat until there are no more tortillas or stuffing. Spoon over any remaining enchilada sauce and then cover with cheese. If eating now: bake at 350 degrees for 25 minutes. If freezing: bake for 15 minutes then remove from the oven and allow to cool. Once room temperature, tightly cover with foil and freeze. Then to reheat bake it straight from the freezer at 400 degrees for 45 minutes.

Shopping List for June 29 - July 3

Items are tagged with the day of the week they are used so if you don’t want to cook that day just scratch it off

  • sherry (Mon)
  • soy sauce (Mon)
  • cornstarch (Mon)
  • 1 pound flank steak (Mon)
  • chicken broth (Mon/Thurs)
  • oyster sauce (Mon)
  •  hoisin sauce (Mon)
  • Chinese chile-garlic sauce (Mon)
  • ginger root (Mon)
  • 1 onion (Mon)
  • 8 ounces snow peas (Mon)
  • pickled ginger (Mon)
  • brown or white rice (Mon)
  • 1 fennel bulb (Tues)
  • garlic (Tues)
  • white wine (Tues)
  • 14.5 ounce can of chopped tomatoes (Tues)
  • dried oregano (Tues)
  • tomato paste (Tues)
  • Pernod (or just use the white wine again here) (Tues)
  • 1 1/4 pound peeled shrimp (Tues)
  • 5 ounces feta (Tues)
  • couple slices of bread (pulse in food processor to make fresh bread crumbs (Tues)
  • parsley (Tues/Thurs)
  • 3 to 4 lemons (Tues/Thurs)
  • mixed greens (Tues)
  • 12 ounces baby red potatoes (Thurs)
  • 4 chicken breasts (Thurs)
  • thyme (Thurs)
  • 4 ounces crimini mushrooms (Thurs)
  • milk (Thurs)
  • 8 ounces green beans (Thurs)

1 Comment

  1. Pingback: The Gift of Food for New Parents | A Capitol Contessa

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