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Chicken Enchiladas...



This recipe puts leftover chicken to good use.  It is not the "traditional" enchilada one may find in Mexico City so for all you annoying, email happy, bombastic food purists save yourself the time and trouble by NOT emailing me to tell me that. I know already. But these are good none the less.

10 soft corn tortillas

1 1/2 lbs cooked chicken, diced or shredded
3 cups cheese - cheddar, mozzarella, 50/50
1 cup sliced leeks
2 cups finely sliced iceberg lettuce
1 cup thinly sliced fennel bulb

1 cup diced fresh tomatoes

Guacamole, salsa, pico de gallo, hot sauce to top when served.


Heat about 1 cup of canola in a frying pan over medium heat.

Place a tortilla into the hot oil for 5 seconds, turn over for another 5 seconds. Remove from oil and place on paper towel to drain. Cover with paper towel and repeat with the remaining tortillas. I like them pre-fried to give them a deeper corn flavour and when done this way the won't crack when baking in the oven.

Once the tortillas have cooled enough to handle place one down and add 2 ounces of cooked chicken and 2 tablespoons of shredded cheese. I used smoked cheddar for this and placed regular cheddar on top and it was a very nice background flavour that made everyone go hmmmmmm...
Smoked cheddar cheese
Roll up tightly and place into a lightly oiled baking dish.

When all the tortillas are filled and placed in the baking dish cover with the rest of the shredded cheese and the leeks (you could use green onions or regular onions I suppose).
Place in the oven at 350 for 20 minutes or until heated through and the cheese has done it's gooey goodness transformation.
Served to the eager diners at your table.
I like to pile on a variety of toppings and when it comes to lettuce it has to be iceberg lettuce, not some fancy-schmancy lettuce - iceberg lettuce!!! It is crisp and cool and complements the enchilada wonderfully. The fennel is a taste that elevates the offering to an ethereal plane and is highly recommended to top an enchilada by all ethereal plane dwelling enchilada eaters. Trust me...
Guacamole is always on hand but if you don't have any or don't like it, then don't use it, and if you don't have any fresh made pico de gallo in the fridge then using a good quality commercial salsa is okay and Herdez is a good one and available in many grocery stores.  I also serve some Las Palmas Chile Verde Sauce that is simply heated in the microwave and placed in a small pouring cup.

Easy and quick and very tasty.... SWMBO likes them a lot....

See the story behind this recipe at Snowy Palms Resort:   Snowy Palms Resort




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