Wednesday, May 19, 2010

Chicken enchiladas

About once a year, give or take, I run away for a weekend with a group of longtime friends. We started as an online group of Mormon moms. I joined about 1998 when I was looking for infertility support. We're now just simply old friends. I love my girls!

When we get together, we mostly shop, gab, and eat. And eat and eat. We snack. We cook. We go out.

I like to cook for this group because they are oh-so-appreciative. Nobody says to me, "This smells like barf," or "What is that?"

Last time we got together, I made the caramelized onion quiche from Simply Recipes (still far and away my favorite food blog, even though I can't get the fabulous, fresh California produce anymore). That was one darn decadent breakfast. I still look back with fondness.



This year, at a townhouse in Park City conveniently located just up the road from one of our favorite haunts - the infamous outlets - I did a recipe of my own invention. I give you:

Park City Chicken Enchiladas

1 lb. chicken breasts or thighs, boneless, seasoned with salt and pepper

1 large onion
1 tsp vegetable oil or olive oil
2 cloves garlic
1 tbsp cumin
1/2 tbsp coriander
1/2 tbsp oregano
1 package cotija cheese (substitute drained cottage cheese if you have to)

1 package corn tortillas
1 large can green enchilada sauce

1 c shredded monterey jack cheese

Grill, saute or bake chicken. Grilling is best. Cut into small dice (1/2" to 3/4" size chunks.) Crumble cotija and mix with chicken in a large bowl.

Saute onion in oil until transparent and beginning to turn golden. Add garlic and spices and stir for 1 minute. Combine onion mixture with chicken and cheese in large bowl.

Place about 1/3 of your enchilada sauce in the bottom of a large baking pan (the big stoneware baker from Pampered Chef is perfect - think large lasagna pan. You can also use a regular 9x13 cake pan but you will likely have more enchiladas so prepare a small pan also).

Warm tortillas in the microwave to soften for about a minute. Roll about 3 tbsp of the chicken filling into each tortilla and place side by side in pan. Don't worry too much if they crack, and don't be afraid to pack them in tight. Tuck down any tortilla pieces sticking up. Pour remaining sauce over the top. Sprinkle with cheese. Bake at 350 for 20-30 minutes. You want the cheese melty and bubbly.

Options: You can substitute grilled zucchini and corn to make this a vegetarian entree. You can also just add them into the filling if you want it all!

5 comments:

Alisa said...

yummm.....those were so so yummy....

glad to have the recipe!

MollyJae said...

thank you I need a new recipe idea

SalGal said...

Why are you not here making these for me for my birthday dinner?!?!?!

Ana said...

Sally, I AM! Meet me in Salt Lake!

kris... said...

I want to try these... why do chicken enchiladas always have to have CHEESE? (other than it makes them yummy). I should ask, why won't my husband eat anything with CHEESE??? They sound heavenly! I shoulda come down just for this meal alone...