Thursday, September 13, 2007

Excellent Enchiladas

Holy crap- dinner tonight was SOOO delicious. I mean, I'm okay with saying something I made was tasty, but seriously, this was so damn good! I actually ate seconds before Adam, the eating machine, even got his plate filled up!!

Backing up... we've been up to our ears in leftover chicken and I've been trying to find ways to eat it without getting bored. Tonight's meal was enchiladas. Hubby says a big reason it was so good was because I used leftover BioHazard chicken (see July blog entries) and it is the best marinade- so we had excellent raw materials. I looked up some enchilada sauce recipes and although most were tomato based, I found one that sounded more authentic and, well, gourmet.

Hubby was only mildly satisfied with the goat cheese in the enchiladas, but I thought the whole thing was freaking delicious. I give this 9 thumbs up!!!!

Gourmet Enchiladas
Inspired by

  • 1 Medium Onion, chopped
  • 2 Large Garlic Cloves, chopped
  • 1 Tbsp. Chili Powder
  • 3 tsp. Cumin
  • 2-3 tsp. Tabasco Sauce
  • 2 tsp. Oregano
  • 1 tsp. Cinnamon
  • 2 c. Chicken Broth
  • 1 tsp. Unsweetened Cocoa Powder

  1. In a medium saucepan, heat up some olive oil and saute the onions until soft.
  2. Add in garlic, spices, and Tabasco and cook over medium heat for about 1 minute.
  3. Add in chicken broth and stir. Simmer on a low boil. About 5 minutes into simmering, add in cocoa powder and mix well. Cook for 20-30 minutes until well reduced.

Filling and Assembly
  • 1 1/2 C. Grilled Chicken, chopped into large bite sized pieces
  • 1 Yellow Pepper
  • 2-3 Tbsp. Onion, chopped
  • 1 3 oz. Can Black Olives, chopped
  • 1 oz. Goat Cheese
  • 5 or 6 Large Tortillas
  • 1 C. Shred Cheddar, divided

  1. Preheat oven to 350 degrees.
  2. Mix together chicken, pepper, onion, olives, and goat cheese until well blended.
  3. Place a few spoonfuls of chicken mixture in the center of a tortilla. Roll the tortilla up and place it in an oven proof baking dish. Repeat with the remaining tortillas and filling.
  4. Cover the enchiladas with 1/2 C. of the cheddar cheese. Spoon sauce over the cheese and enchiladas, and then sprinkle the remaining cheddar on top.
  5. Bake uncovered for 25-30 minutes until cheese is melty and tortillas are slightly crispy.
  6. Enjoy with sour cream and avocado pieces if desired.

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