Tuesday, April 17, 2012

Chicken Enchiladas

There's something special about cooking with friends. 

Wine, chips and salsa.  A Ricky Martin playlist keeps everything extra spicy.

These guys are the best.

These guys right here.

 Every Saturday night should be enchilada night.  Can we make that a thing?  I'll bring wine.

These little guys are packed with extra cheese and spicy chicken.  They are so. darn. good.  And superrrr easy to make.  Especially if you have extra hands in the kitchen.  I think this took us around 30 minutes from start to finish.  Boom.

Let's take a minute to think about this.

Aaaand we're done thinking.

Start cooking.

Chicken Enchiladas
Adapted from Eat Live Run

Serves 6

1.25 lbs boneless skinless chicken breast
1 can diced green chilies
1 large can red enchilada sauce
1 large can green enchilada sauce
1 red bell pepper
1 green bell pepper
2.5 cups Mexican cheese
1 yellow onion
3 garlic cloves
pinch of cayenne
1 tbsp vegetable oil
6 flour tortillas

Preheat oven to 425.

Roughly dice your bell peppers, onion and garlic.  Cook them in the oil in a pan over low/medium heat for about ten minutes, or until the onion has started to caramelize.  Don’t burn the garlic!  Once this is done, take mixture off the stove and set aside.

Rinse the chicken and then poach in a large pot of simmering water until done.  This will take about ten minutes or so;  be sure to cut through a piece to check if it’s cooked through!  Drain the cooked chicken and set aside to cool.

Once the chicken has cooled, use your fingers to shred it.  Mix the chicken with one and a half cups of the enchilada sauce, one cup of cheese, a pinch of cayenne and the onion and garlic mixture.  Stir well to combine.

Pour half a can of enchilada sauce in a large glass casserole dish.   Fill each flour tortilla with about one fourth cup of the chicken mixture.  Roll up and place seam-side down in the dish and repeat with the remaining tortillas.  Once you have filled up the dish completely, pour another cup of enchilada sauce on top and sprinkle with the remaining cheese.  Cover loosely with tin foil and bake for 10 minutes.  Remove foil and bake for another ten.  Cool and serve with cilantro, salsa, and guacamole.

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