Elizabeth’s lovely photo makes my enchiladas look like they are nestling in bed on a lovely Saturday morning. In all seriousness, this was our idea for an enjoyable, simple dinner after travelling home following an Easter weekend with both parents and in-laws like. We got back to NYC around 1 and I had to go right to work, so I needed a meal composed of ingredients that could be delivered from Fresh Direct (more on this later).
Fast forward to enchiladas. I had chicken thighs, and we had leftover grated cheese from our Mexican celebration from the Friday before. The enchiladas were fast and absolutely, completely satisfying. Get pen and paper, recipe follows:
- 1-2 lbs chicken thighs
- One onion, chopped
- 1.5 cups enchilada sauce*
- 6-8 tortillas
- 20 piquillo pepper strips
- Lots of grated cheese (Australian cheddar, California cheddar, ricotta salata)
- Chopped cilantro
Salt the chicken or douse in soy sauce for 30 minutes then cook via grill or pan. Remove from heat and set aside to cool. Sweat the onion for 3-5 minutes then add most of the sauce. Bring to a simmer, tear up and throw in the piquillo strips and let cool a bit. Add some saucy onion and chicken to each of the tortillas along with a nice handful of chicken and cheese. Array in a row in the pan and coat with the remaining sauce and save some cheese for the top. Cook at 400 F for 10-14 minutes until the cheese melts and everything looks irresistible.
Here our boys were topped with a lime cabbage salad and the cilantro instead of regular cole slaw. With the hot and crazy summer approaching, taking a few shortcuts is a far better thing than abandoning the kitchen altogether. So stay cool, readers, and until next time, cook on!
*Note, I have made my own enchilada sauce many times in the past, but after the harangue of traveling and having to still make two meetings at work once I got back, I gave myself a pass and reached for the can opener. You can find our green enchilada sauce recipe here.