Chicken Enchis!
December 28, 2011 § Leave a Comment
My pal Carrie Murphy writes a food blog called Plums In the Icebox. I recently made a version of her chicken enchiladas and told her I’d post about them on my personal blog, and then thought, “Well, fuck it all, how about a new blog?! A.. FOOD BLOG!”
Because there aren’t enough of those, right?
Right.
So here. I’m going to tell you about what I’m putting in my face, and suggesting that you put it in yours, too. Okay? Okay. Go.
First up?
Chicken & Spinach Enchiladas
Put These Enchis In Your Face
| What You’ll Need | How Much |
|---|---|
| corn tortillas | 10 |
| baby spinach | 2-3 c |
| yellow onion, diced | 1/2 c |
| boneless, skinless chicken breasts | 2 |
| cajun seasoning | to taste |
| shredded cheese (Mexican blend, duh, but really, whatever you want) | 1 c |
| olive oil | to coat |
| hot sauce of your choice, optional | to taste |
| dried thyme | 1 t |
| vine-ripe tomatoes | 5 |
| garlic, minced | 1 T |
| cumin | 1 T |
| paprika | 1 T |
| chili powder | 2 t |
What You’ll Do
1) A half-hour before roasting, remove chicken breasts from your refrigerator and put in well-oiled roasting dish. Season with cajun seasoning, to taste obviously, but seriously though, don’t be a pussy about it.
Oiled Breasts
2) Make the enchilada sauce: Basically, get yourself a good blender or food processor, and put all that shit from the ingredients list under “For enchilada sauce” into it at the same time, and go until it’s all pureed to Hell.
It should look something like this.
3) Preheat the oven to 425F.
4) Roast chicken breasts for approx 15 minutes depending on thickness, or until the internal temperature is 155F (USDA says 165F, I know, but they just don’t want to get sued, so they tell you to overcook everything). Remove and let stand for 5-10 minutes, then shred that shit up. I probably should’ve taken a picture of this for reference, but you’ve probably eaten at a Mexican joint before, and know what shredded chicken looks like. Make it look like that.
5) Reduce the heat of the oven to 350F.
6) In a saute pan over medium-low heat, heat a tablespoon of olive oil, and add onions. Saute for 3-5 minutes, or until onions start to become translucent, then add spinach. Saute another 2-3 minutes until spinach wilts just slightly.
7) Microwave the corn tortillas for 20-30 seconds so they’re easy to work with.
8) In a 9″x13″ baking dish, pour about 1/4c of enchilada sauce into the bottom.
9) Put a line of the spinach/onion mixture and shredded chicken down the center of a corn tortilla. (Again, probably should’ve taken a photo, but you know how much chicken and veggies you have, and you know how many corn tortillas you gotta fill, so make it last.) Wrap it up, and place it seam side down into the enchilada sauce. Repeat this for the remaining tortillas.
10) Pour the rest of the enchilada sauce over the top of the enchis. Sprinkle the shredded cheese over this goodness. Bake in oven for 10-15 minutes, or until cheese has completely melted. They should look like that picture way up there.
11) Put a couple enchis on a plate. If you want, add some hot sauce for some kick. The enchiladas themselves don’t actually have a lot of kick to them, because my wife isn’t so into being kicked. So I dumped some chipotle hot sauce on mine because I dig the smoke.
12) Finally. Put it in your face!
Should feed 3-4 faces.
