One of the primary reasons I started a new blog was to provide a place where my posse (aka the teenagers) will have the ability to locate their favorite recipes for all the great things I’ve made for them over the years.
And the second reason was to provide an outlet for my mindless rambling.
Excuse my digression…..
Have you ever found yourself saying to another family member, “Hey, remember that (fill in the blank) that (fill in the blank with family member or relative’s name) used to make? Do you have the recipe for it?”
No? Is that just me that does that? Because I’m always fascinated with recipes from the past. Heirloom recipes, as it were. Things from your childhood that stood out in your mind as being the best of the best. Things that once you’re an adult, you want to be able to recreate…. maybe not for the taste, but for the memory that is associated with it. Like my mom’s sugar cookies. It’s not about the cookies per se, it was about making them every Christmas with the same powdered sugar icing that transports me back to being 10 years old, standing in the kitchen, frosting them with my brother……
** sigh **
Of course, none of that has anything to do with this recipe for enchiladas, but the moral of the story is the same. The kids love these. Just mentioning that I’m even contemplating making them evokes such strong, happy feelings that it would be a crime if they couldn’t recreate them later in life. After all, food is love, right?
So here it is, kids…..
As you may be able to tell, I did not prepare these in the traditional rolled enchilada shape. I simply layered the ingredients in a baking dish “casserole” style. Baking time is the same, outcome is the same, and leftovers? Nonexistent.
Update: thanks to CCP, here is a photo of the enchiladas in the traditional style:
Chicken Enchiladas – Tyler Florence
3 tablespoons vegetable oil
1 1/2 pounds skinless boneless chicken breast (or use leftover cooked chicken)
Salt and pepper
2 teaspoons cumin powder
2 teaspoons garlic powder
1 teaspoon Mexican Spice Blend (I used Mrs. Dash Chicken Seasoning)
1 red onion, chopped
2 cloves garlic, minced
1 cup frozen corn, thawed
5 canned whole green chiles, seeded and coarsely chopped
4 canned chipotle chiles, seeded and minced (The only kind I can get are painfully hot, so use at your own risk)
1 (28-ounce) can stewed tomatoes (or medium salsa)
1/2 teaspoon all-purpose flour
16 corn tortillas
1 1/2 cups enchilada sauce, canned (green or red, your choice)
1 cup shredded Cheddar and Jack cheeses
Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes
Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.
Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.
Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.
Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.
Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving