03.03.09: dinner on square root day.

Chicken Enchiladas

Chicken Enchiladas

This is a recipe I started messing with when I lived with a pair of fellas after I had first moved to CT. This is one of those great meals that is very simple in its most basic form but can be punched-up on the fly or lovingly embellished depending on how much time/effort/money you care to invest.

The basic enchilada recipe:

  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 1 red bell pepper, diced
  • 14 oz enchilada sauce (canned or fresh, more on this later)
  • 1 cup of cooked chicken (about 4 thighs or 2 breasts or a combination)
  • 8 tortillas, warmed in the microwave (check package directions, but usually it’s 10 seconds per tortilla when covered in damp paper towels)
  • 1 cup shredded cheese (a mix is usually best)

Pre-heat the oven to 400 F. Heat the oil over medium heat, then add the onion and pepper with a good pinch of salt and cook for 5 minutes, until soft. Next, add enough sauce (if using canned I like Embasa) to just cover the veggies and increase heat, bringing to a bubble, then reduce (medium-low) and simmer for 5 minutes. Remove from heat and allow to cool a bit.

Cook the chicken all the way through using a pan, electric grill, grill pan, whatever’s convenient. Cool and chop the chicken into cubes. Add a generous spoonfull of the veggie mix to a tortilla, then one of chicken and finally cover with some cheese and roll the tortilla. It should be full but not overflowing or stuffed. Place it in a foil-lined baking dish (make sure you lube up the foil before inserting the rolled tortillas), repeat until dish is full.

Cover the rolled tortillas with the remainder of the sauce and cheese and bake for 10 minutes.

On this particular day, I had a large container of Romesco Sauce leftover from our ‘Evening in Barcelona‘ and thought, isn’t Red Enchilada sauce very similar to a bell pepper sauce?  Isn’t my Romesco mainly roasted red bell peppers?  So I covered these particular guys with the Romesco instead of extra canned stuff and it was *amazing*.  I will post the Romesco sauce recipe here at a later date.  My point is that, as with all things, a little effort one night can turn into effortless creativity the next as long as you keep an open mind and a lot of tupperware on hand.

  1. My father didn’t cook dinner very often, but when he did it was invariably enchiladas. I’m enchanted and off to make this for dinner!

  2. michael said:


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