Beef Enchiladas

 

My enchilada-loving husband asks for them just about every few weeks.  Having made a chicken and a vegetable variety, it was time to add a beef version to our repertoire.  When he told me that he offered to bring a meal to a family whose three boys he teaches, I thought beef enchiladas would be a great choice.  Enchiladas are hearty enough to fill up three teenage boys.
The original recipe called for way too much flour for the sauce.  There was so much, I had trouble whisking it with the butter/oil.  I tried again, reducing the amount of flour. The family loved the dish!  Even more, they went crazy over the tortilla chips my husband fried up to accompany the enchiladas.  Those will certainly show up on the blog as well.


adapted from Taste of Home

Beef Enchiladas

Beef Enchiladas

Ingredients

Filling
1 Tbs olive oil
½ a medium onion, chopped
4 garlic cloves, minced and divided
1 lb ground beef (I like ground round)
2 Tbs flour
1 Tbs chili powder
½ tsp cumin
½ tsp salt
Small bunch of sage leaves, minced and divided
1 can stewed tomatoes, liquid included
Sauce
2 Tbs butter
Remaining garlic from above
2 Tbs flour
1 ½ c low-sodium beef broth
15 oz. can tomato sauce
1 Tbs chili powder
2 tsp cumin
Remaining sage from above
Enchiladas
12 corn tortillas
2 c shredded cheddar-jack cheese

Instructions

  1. Heat 1 Tbs olive oil in a large saute pan over medium-high heat. Add onions and 1 clove of the minced garlic and cook until soft, about 5 minutes. Add ground beef and cook until no longer pink, about 8-10 minutes. Break up chunks of meat as they cook. Add flour, chili powder, cumin, salt, and half the sage. Stir to combined. Add stewed tomatoes and stir again. Reduce heat to low and keep warm.
  2. For the sauce: In a medium saucepan heat the butter and 2 Tbs olive oil over hmedium heat. until butter is melted. Add the remaining garlic and cook until fragrant, about 3 minutes. Whisk in the flour until well combined. Add the beef broth gradually and whisk until no lumps remain. Stir in the tomato sauce, chili powder, cumin, and remaining sage. Turn heat up to high and cook until boiling, whisking frequently. Sauce will become a little thicker. Remove from heat.
  3. Preheat oven to 350°F. Pour about 1 ½ c of the sauce in the bottom of a 13x9” baking pan. Place tortillas on a microwave-safe plate and cover with a damp paper towel. Heat for 30 seconds. Tortillas will soften. Working quickly, Scoop about 3-4 Tbs of beef down the center of a tortilla. Sprinkle a little of the shredded cheese over the filling. Roll tightly and place in the baking pan, seam side down. Repeat for remaining enchiladas. Pour the remaining sauce over the enchiladas and cover with foil. Bake for 30 minutes. Uncover, and top with remaining shredded cheese. Bake another 10 minutes. Remove from oven and let cool 10 minutes before serving.
http://kokocooks.com/2012/06/beef-enchiladas/

 

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Huevos Rancheros

My husband started a new medecine for his Crohn’s disease.  His condition isn’t so bad – he doesn’t have any active signs of the disease, but there are a few foods his intestines can’t tolerate.  Like eggs. And some dairy.  And sweet food in the morning.  Thankfully, the new medecine helps with this.  Which means, Breakfast Foods On The Blog!!!!

Until now, if I wanted to make fancy breakfast food, I had to wait until company came over.  The thought of making breakfast for one was kind of depressing, so I hardly went all out on breakfast just for myself.  Now, we have pancakes just about every Sunday.  I made these huevos rancheros a few weeks ago, and they made for a satisfying, filling breakfast.  I love how the black beans added an extra boost of protein.

original recipe

Huevos Rancheros

Serving Size: 2

Huevos Rancheros

Ingredients

2 Tbs olive oil
4 6-inch flour tortillas
⅓ c refried beans, warmed (I used this recipe with black beans)
4 eggs
¼ c salsa (recipe follows)
Salsa
1 clove garlic
¼ c roughly chopped white onion
½ jalapeno pepper, seeded (adjust according to heat tolerance)
small handful of cilantro
4 ripe tomatoes, seeds and inner flesh removed
1 Tbs lime juice
Salt and pepper

Instructions

  1. In a large cast iron skillet (or frying pan), heat oil over medium high heat. Pan fry tortillas until browned on both sides, about 2 minutes per side. Set tortillas on a plate. Spread refried beans over the tops of the tortillas. Fry the eggs to desired doneness. Place an egg on top of each bean-covered tortilla. Top with salsa. Serve immediately.
  2. For the salsa: Place garlic, onion, jalapeno, and cilantro in a food processor. Blend until ingredients are finely chopped. Add tomatoes, and pulse a few times until they are chopped, but not mushy. Place salsa in a bowl. Stir in lime juice, and season with salt and pepper.
http://kokocooks.com/2012/05/huevos-rancheros/

 

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Chicken Tortilla Soup


Ah, enough of the cookies. But not to worry, there are more holiday recipes coming up. This soup is one of the dishes that got us through this busy season. I made a double batch of it at the beginning of the month, and froze it in batches. We pulled it out on the nights we didn’t have time to cook. It freezes and reheats fantastically. And it is hearty enough to keep us full on those nights we have three shows of Candlelight to get through.


adapted from An Opera Singer in the Kitchen

Chicken Tortilla Soup

Chicken Tortilla Soup

Ingredients

2 Tbs vegetable oil
1 carrot, diced
1/2 white onion, diced
3 garlic cloves, minced
1/2 poblano pepper, seeded and diced
1/2 tsp black pepper
2 tsp taco seasoning
1 tsp chili powder
1 tsp cumin
4 cups chicken broth
1-16 oz petite diced tomatoes
1-16 oz tomato sauce
2 bone-in, skinless chicken breasts
1- 15 oz can kernel corn
6 corn tortillas, cut into pieces
Garnish
Chopped avocado
Shredded monterey jack cheese
Crispy tortilla strips

Instructions

  1. In a stock pot or large dutch oven, heat vegetable oil over medium-high heat. Add carrots and white onion, saute until onions are softened, about 6 minutes. Add garlic, poblano pepper, black pepper, taco seasoning, chili powder, and cumin.
  2. Stir to combine and saute another 2 minutes. Add chicken broth, diced tomatoes, and tomato sauce. Turn heat up to high and bring to a boil. Carefully slide chicken breast in, meat side down, making sure it is completely submerged. Turn heat down to low, cover, and simmer for 25 minutes, or until the chicken is cooked through.
  3. Remove chicken from the pot and set on a cutting board. Add corn and tortillas to the soup, and stir to combine. Cover and simmer for another 10 minutes. The tortillas will break down and thicken the soup. Meanwhile, remove chicken from the bone and shred. Discard bones. Return chicken to the soup. Adjust seasoning if necessary.
  4. Serve with cilantro and tortilla strips.
http://kokocooks.com/2011/12/chicken-tortilla-soup/

In a stock pot or large dutch oven, heat vegetable oil over medium-high heat. Add carrots and white onion, saute until onions are softened, about 6 minutes. Add garlic, poblano pepper, black pepper, taco seasoning, chili powder, and cumin. Stir to combine and saute another 2 minutes. Add chicken broth, diced tomatoes, and tomato sauce. Turn heat up to high and bring to a boil. Carefully slide chicken breast in, meat side down, making sure it is completely submerged. Turn heat down to low, cover, and simmer for 25 minutes, or until the chicken is cooked through.

Remove chicken from the pot and set on a cutting board. Add corn and tortillas to the soup, and stir to combine. Cover and simmer for another 10 minutes. The tortillas will break down and thicken the soup. Meanwhile, remove chicken from the bone and shred. Discard bones. Return chicken to the soup. Adjust seasoning if necessary. Serve with cilantro and tortilla strips.

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Bean Burritos with Rice and Cheese

Make a batch of these, and freeze for when you need an on the go meal.

(picture updated in 2015)

The month of May is hands down my busiest time of the year. Between spring school concerts, end-of-the-season gigs, and the craziness of wrapping up classes, I hardly have time to cook or see my family. My blog usually goes on hiatus at this time.


One thing that is keeping us fed during this busy time are frozen burritos. We usually get a bunch of Amy’s burritos, but I made some of my own. We already make our own refried beans, and they taste fantastic tucked into a tortilla with some rice and cheese. I make a double batch of burritos because we go through them so quickly. The are the perfect lunch on the go, quick dinner, and late night snack.


Adapted from Pinch My Salt

Refried Beans

Refried Beans

Ingredients

2 Tbs bacon fat (or vegetable oil)
1 small onion, finely chopped
3 cloves garlic, minced
2 cans (15 oz) small red beans
Salt and pepper to taste

Instructions

  1. In a large heavy skillet, heat the bacon fat (or vegetable oil) over medium high heat until shimmering. Saute the onion until soft. Add the garlic and sauté for another minute. Add the beans with their liquid. Smash beans with a potato masher. Reduce heat to medium-low, and let beans simmer until softened, about 20 minutes, stirring occasionally. Add a little water if they start to dry out. Season with salt and pepper.
http://kokocooks.com/2011/05/bean-burritos-with-rice-and-cheese/

 

Bean Burritos

Bean Burritos

Ingredients

Refried beans (see recipe above)
2 c cooked rice
2 ½ c grated Mexican blend cheese
12 8-inch flour tortillas (large taco size)

Instructions

  1. Place a tortilla on a plate and cover with a damp paper towel. Heat in the microwave for about 20 seconds. Place a few (2-3) tablespoons of refried beans, a few tablespoons of rice, and some cheese in the tortilla, just a little off center. Fold sides up and roll the tortilla. Place on a lined baking sheet, seam side down. Repeat with remaining tortillas and filling. Freeze burritos for 2 hours. Remove from freezer and place in a freezer-safe container. Place burritos back in freezer.
  2. To reheat, wrap frozen burrito in a paper towel. Microwave for about 2 minutes.
http://kokocooks.com/2011/05/bean-burritos-with-rice-and-cheese/

 

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Vegetable Enchiladas

 

Whenever I ask Hubs what he wants for dinner for the upcoming week, more than half the time he says, “enchiladas!” Having made a few different enchilada recipes already, I hunted around for a new one. I wanted to try a meatless version, and found this one on the Martha Stewart website.


I already loved all the ingredients in the filling, so was sure they’d taste great when combined altogether. The original recipe used only 3 ingredients for the sauce. I was afraid it would be a little bland, so I added a few extra spices. And fresh spinach always tastes better than frozen, so I swapped that out as well.


Adapted from Martha Stewart

Vegetable Enchiladas

Vegetable Enchiladas

Ingredients

4 Tbs olive oil
1 Tbs ground cumin, divided
½ tsp onion powder
½ tsp garlic powder
¼ tsp ground coriander
¼ c all purpose flour
¼ c tomato paste
3 c vegetable broth
Salt and pepper
1 small onion, chopped
1 bag fresh spinach leaves
1 can (15 oz) black beans, rinsed and drained
1 can (14.5 oz) corn kernels, drained
3 c grated pepper Jack cheese (12 oz)
16 corn tortillas (6-inch)
Fresh cilantro, chopped

Instructions

  1. In a medium saucepan, heat 2 Tbs of olive oil over medium-high heat. Add 2 tsp of the cumin, onion powder, garlic powder, coriander, flour, and tomato paste. Cook, whisking constantly, for 1 minute. Whisk in the broth and bring to a boil. Reduce to a simmer and cook until slightly thickened, about 5-8 minutes. Season with salt and pepper. Set aside.
  2. In a large skillet, heat the remaining 2 Tbs of olive oil over medium-high heat. Add onion and saute until softened. Add spinach and saute until wilted, about 2 minutes. Remove pan from heat. Stir in the black beans, corn kernels, remaining 1 tsp of cumin, and 1 ½ c of the cheese.
  3. Preheat oven to 375⁰F. Lightly spray 2 8-inch baking pans with nonstick spray. Set aside. Spread tortillas onto a large baking sheet. Lightly spray with nonstick spray. Spread a second layer of tortillas on top of the first layer. Lightly spray the top layer with nonstick spray. Bake until warm, about 1-2 minutes. Remove from oven. Spoon about 1/3 c of the enchilada filling into each tortilla and roll up. Place in the baking dish, seam side down. Pack the filled tortillas tightly in the baking dishes. Sprinkle remaining cheese evenly over the enchiladas. Pour sauce over them, making sure to cover the entire surface.
  4. Bake uncovered until hot and bubbly, about 20 minutes. Cool for 5 minutes. Sprinkle with cilantro, and serve.
http://kokocooks.com/2011/03/vegetable-enchiladas/

 

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Taco Party for 25

The squirt’s birthday is coming up in a few days. We had a party for him this past weekend. Hubs and I put together a taco spread – beef, chicken, and veggie fillings, veggie and non-veggie refried beans, guacamole, red salsa, and green salsa, and cupcakes.

The squirt liked his cupcake, especially the frosting. He carefully picked all of it off the cake. It eventually got all over his face. There was very little smashing, unfortunately. Once he wiped his eyes and got frosting in them, the fun was all over.


We put together a homemade taco seasoning for the beef filling. It tasted so much better than the packaged variety (usually the case), and had way less sodium. I’ll never buy the taco seasoning packets again!

adapted from Annie’s Eats

Taco Seasoning

Taco Seasoning

Ingredients

4 tbsp chili powder
3 tbsp plus 1 tsp. paprika
3 tbsp ground cumin
1 tbsp plus 2 tsp. onion powder
1 tsp garlic powder
¼ tsp cayenne pepper
2 tsp salt

Instructions

  1. Mix all ingredients together in a bowl.
  2. To season ground beef: Brown 1 lb ground beef in a skillet. Sprinkle 2 heaping Tbs of taco seasoning over the meat, add 1 c of water, and stir. Let the meat simmer until the liquid has cooked off.
  3. Store extra seasoning in an airtight container.
http://kokocooks.com/2010/09/taco-party-for-25/

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Classic Mole Sauce

 

I’ve never tried mole, but have always wanted to make it. It’s incredibly complex. It took all day to make. At first, I thought I had ruined the sauce because all I could taste was burned chiles. By Day Two, the burned taste went away and the flavor of all the other ingredients came through. The mole tasted dense, smoky, rich, and earthy.

 
The hardest part was deep frying the chiles. I tore them up a little too much, and it took forever to fry all the small pieces. I’m not sure how much flavor was imparted by the frying, but it seemed like a superflous step. Next time, I will tear the chiles into 2 or 3 pieces max. I may skip the frying altogether.


This recipe makes a large quantity of mole. I could have easily made a half batch and still had plenty. But since it is such an involved process, I figured we could freeze the leftover and enjoy it later.


Adapted from Rick Bayless’ Classic Red Mole

Classic Mole Sauce

Classic Mole Sauce

Ingredients

5 medium tomatillos, husked and rinsed
1 1/3 cup sesame seeds
¾ cup vegetable oil
6 dried mulato chiles, stemmed, seeded and torn into large flat pieces
12 dried ancho chiles, stemmed, seeded and torn into large flat pieces
6 dried pasilla chiles, stemmed, seeded and torn into large flat pieces
8 garlic cloves, peeled
1 cup whole, unskinned almonds
1 cup raisins
1 teaspoon cinnamon, preferably freshly ground Mexican canela
½ teaspoon black pepper, preferably freshly ground
½ teaspoon anise, preferably freshly ground
¼ teaspoon cloves, preferably freshly ground
2 slices firm white bread, darkly toasted and broken into several pieces
2 ounces unsweetened chocolate, roughly chopped
2 ounces semi-sweet chocolate, roughly chopped
3 quarts chicken broth
Salt
1/3 cup sugar

Instructions

  1. On a rimmed baking sheet, roast the tomatillos 4 inches below a very hot broiler until splotchy black and thoroughly soft, about 5 minutes per side. Scrape into a large bowl. In a dry skillet over medium heat, toast the sesame seeds, stirringly nearly constantly, until golden, about 5 minutes. Scrape half of them in with the tomatillos. Reserve the remainder for sprinkling on the chicken.
  2. Turn on an exhaust fan or open a kitchen door or window. In a large dutch oven, heat the oil over medium. When quite hot, fry the chiles, three or four pieces at a time, flipping them nearly constantly with tongs until their interior side has changed to a lighter color, 10 seconds total frying time. Don’t toast them so darkly that they begin to smoke. As they’re done, remove to a large bowl, being careful to drain as much fat as possible back into the pot. Cover the toasted chiles with hot tap water and let rehydrate 30 minutes, stirring frequently so they soak evenly.
  3. Remove any stray seeds left in the oil. With the pot still over medium heat, fry the garlic and almonds, stirring regularly, until browned (the garlic should be soft), about 3 minutes. With a slotted spoon, remove them to the tomatillo bowl, draining as much fat as possible back into the pot. Add the raisins to the hot pot. Stir for 20 or 30 seconds, until they’ve puffed and browned slightly. Scoop them out, draining as much fat as possible back into the pot, and add to the tomatillo bowl. Remove dutch oven from heat and set aside.
  4. To the tomatillo mixture, add the cinnamon, black pepper, anise, cloves, bread and chocolate. Add 2 cups water and stir to combine.
  5. Drain the soaking liquid from the chiles into a large measuring cup. Taste the liquid: if it’s not bitter, discard all abut 6 cups of the liquid. (if you’re short, add water to make up the shortfall). If bitter, pour it out and measure 6 cups water. Scoop half of the chiles into a blender jar, pour in half of the soaking liquid (or water) and blend to a smooth puree. Press through a medium-mesh strainer into a large bowl; discard the bits of skin and seeds that don’t pass through the strainer. Repeat with the remaining chiles.
  6. Return the dutch oven with reserved oil to medium heat. When quite hot, pour in the chile puree—it should sizzle sharply and, if the pan is sufficiently hot, the mixture should never stop boiling. Stir every couple of minutes until the chile puree has darkened and reduced to the consistency of tomato paste, about a half hour. (cover the pot with an inexpensive spatter screen to catch any spattering chile.)
  7. In two batches, blend the tomatillo mixture as smoothly as possible (you may need an extra 1/2 cup water to keep everything moving through the blades), then strain it in to the large bowl that contained the chiles. When the chile paste has reduced, add the tomatillo mixture to the pot and cook, stirring every few minutes until considerably darker and thicker, 15 to 20 minutes. (Again, a spatter screen saves a lot of cleanup.)
  8. Add the broth to the pot and briskly simmer the mixture over medium to medium-low heat for about 2-3 hours for all the flavors to come together and mellow. If the mole has thickened beyond the consistency of a cream soup, stir in a little water. Taste and season with salt (usually about 4 teaspoons) and the sugar.
  9. Serve sauce with your desired protein.
http://kokocooks.com/2010/08/classic-mole-sauce/

 

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Enchiladas Verdes

 

wipes cobwebs off of computer screen….

Has it really been over a month since my last entry??? Slaps wrist. Bad food blogger!

Work kind of kicked my butt towards the end of the school year. The higher-ups decided to change lots of things around on us, and we scrambled around furiously to accommodate. Plus, a constantly teething baby left me exhausted at night. Anyway, I have just under two months of summer break, and have lots of fun stuff planned.


Today was Father’s Day, and hubs celebrated his first. He requested enchiladas, and since we had already tried a red sauce, I decided to go with a recipe using a green sauce. Luckily, Rick Bayless had just the thing. I loved how the sauce turned a vibrant green. The poblano chiles I used were unusually strong – the sauce had more than a little kick, and my hand burned after handling the roasted chiles. A dousing in vinegar, followed by a soapy wash, then a dousing in alchohol followed by another soapy wash took the burn away.

The enchiladas were totally worth the burning hand.


Adapted from a Rick Bayless recipe
As seen on rickbayless.com

Enchiladas Verdes

Enchiladas Verdes

Ingredients

1.25 lbs boneless, skinless chicken breast
2 fresh poblano chiles
1.5 cup (lightly packed) roughly chopped spinach leaves
2 cups milk
2 cups chicken broth
5 tablespoons butter
3 garlic cloves, minced
1/2 cup flour
Salt
12 corn tortillas
A little vegetable oil for brushing or spraying
About 1 cup shredded Monterey jack cheese
Chopped cilantro

Instructions

  1. Place chicken in a medium pot and cover with water. Bring to a boil, and simmer until chicken is cooked through. Remove chicken from heat, shred with a fork, and set aside.
  2. Roast the poblanos on a baking sheet 4 inches below a very hot broiler, turning regularly, until the skins have blistered and blackened on all side, about 10 minutes under the broiler. Place in a bowl and cover with a kitchen towel for 10 minutes. Peel off the blackened skin, tear open and pull out the seed pod and stem (wear gloves). Quickly rinse to remove any stray seeds or bits of skin. Roughly chop and put in a blender. Add the spinach.
  3. In a medium saucepan, combine the milk and broth, set over medium-low heat to warm.
  4. In a large saucepan, melt the butter over medium heat. Add the garlic and cook for a minute to release its aroma, then add the flour and stir the mixture for a minute. Raise the heat to medium-high. Pour in the warm broth mixture and whisk constantly until the sauce boils. Reduce the heat to medium and simmer for 5 minutes. Remove from the heat.
  5. Pour half the hot sauce into the blender with the chiles and spinach. Secure the lid, remove the center part, and cover loosely with a cloth. Blend until smooth. Pour the mixture back into the saucepan with the remaining sauce. Taste and season with salt, usually about 2 teaspoons.
  6. Heat the oven to 350 degrees. Smear about 1/4 cup of the sauce over the bottom of each of four to six 9-inch individual ovenproof baking/serving dishes or smear about 1 cup of the sauce over the bottom of a 13x9-inch baking dish. Stir 1 cup of the sauce into the chicken.
  7. Lay half of the tortillas out on a baking sheet and lightly brush or spray both sides of the tortillas with oil; top each tortilla with another one and brush or spray those with oil. Bake just to warm through and soften, about 3 minutes. Stack the tortillas and cover with a towel to keep warm.
  8. Working quickly, roll a portion of the chicken up in each tortilla, then line them all up in the baking dish(es). Douse evenly with the remaining sauce and sprinkle with the cheese.
  9. Bake until the enchiladas are hot through (the cheese will have begun to brown), about 20 minutes. Garnish with the cilantro and serve.
http://kokocooks.com/2010/06/enchiladas-verdes/

 

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Chicken Enchiladas

 

Hubs has a fantastic recipe for enchiladas. It’s something he comes up with off the top of his head. The only drawback is that he uses canned sauce.

 
This particular enchilada recipe has been making the rounds on food blogs that I visit. The bloggers all refer to the version found on Josie’s blog, Pink Parsley. I love that the sauce is homemade. I had never even thought to make the sauce from scratch. What a difference it makes! We devoured these within a day.


Adapted from a recipe on Pink Parsley
Originally from America’s Test Kitchen

Chicken Enchiladas

Chicken Enchiladas

Ingredients

1 medium onion, chopped fine
1 jalepeno, seeded and chopped
1 Tbs canola canola oil
3 medium cloves garlic, minced
1 poblano chile, roasted and skin removed, chopped (I happened to have one already roasted; otherwise I probably wouldn't go through the effort of adding it)
3 Tbs chili powder
2 tsp ground cumin
3 tsp sugar
15 oz can tomato sauce
1 c water
2 large tomatoes, seeded and chopped
2 large boneless, skinless chicken breasts
1 c corn
8 oz. cheddar jack cheese, shredded (2 c)
½ c minced fresh cilantro, divided
12 (6-inch) soft corn tortillas
Cooking spray
Salt and ground black pepper

Instructions

  1. Preheat oven to 425 degrees F.
  2. Combine onion, jalepeno, ½ tsp salt, and oil in a large saucepan. Cook over medium heat, stirring often, until vegetables have softened, 6-8 minutes. Stir in the garlic, poblano chile, chili powder, cumin, and sugar. Cook until fragrant, less than 30 seconds. Stir in the tomato sauce, water, and chopped tomato. Bring to a simmer. Cook until slightly thickened, about 5 minutes.
  3. Nestle the chicken into the sauce. Reduce heat to low, cover, and cook until chicken is cooked through, about 12-20 minutes. The thickest part should read 160 degrees. Set aside to cool.
  4. Pour sauce through a colander to strain, pressing to extract as much of the liquid as possible. Transfer the onion/pepper mixture to a large bowl and reserve. Season the sauce with additional salt and pepper to taste. Shred the chicken into bite sized pieces. Add to the onion mixture, and add ¼c of the sauce, corn, 1 c of cheese, and half the cilantro. Toss to combine.
  5. Spray a 13x9 inch baking dish with nonstick spray. Stack the tortillas on a plate and cover with plastic wrap. Microwave on high until the tortillas are warm and pliable, about 40-50 seconds. Spoon 1/3c of the chicken mixture evenly down the center of a tortilla. Tightly roll and lay seam-side down in the baking dish. Lightly spray the tops of the enchiladas with nonstick spray. Place in the oven, uncovered, for about 7 minutes, until the tortillas start to brown slightly.
  6. Reduce heat to 400 degrees. Remove enchiladas and pour sauce evenly on top. Top with the remaining cheese. Cover dish with foil, and bake an additional 20 minutes. Remove foil and bake another 5 minutes, until cheese browns. Remove from oven and let stand 10 minutes before serving. Garnish with remaining cilantro.
http://kokocooks.com/2010/05/chicken-enchiladas/

 

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White Chicken Chili

Florida weather is so tricky. One week it’s sweltering; the next it’s chilly. For example, I was wearing shorts on Christmas Eve as I walked the block, passing out cookies to neighbors. Four days later, and it’s supposed to be in the thirties tonight.

At least this cooler weather gives me a chance to make heartier food – like this white chili. Most of the chiles are of the mild variety, which gives the chili lots of flavor without too much heat. And processing some of the beans thickens the chili nicely. I like serving this with cornbread, or a side of rice.


from Cook’s Illustrated
January 2007

White Chicken Chili

White Chicken Chili

Ingredients

3 lbs bone-in chicken breast halves, trimmed of excess fat and skin
1 Tbs vegetable oil
2 medium jalepeno chiles
3 poblano chiles, stemmed, seeded and cut into large pieces
3 Anaheim chile peppers, stemmed, seeded, and cut into large pieces
2 medium onions, cut into large pieces
6 medium garlic cloves, minced
1 Tbs ground cumin
1 1/2 tsp ground coriander
2 cans cannellini beans, drained and rinsed
3 c low-sodium chicken broth
3 Tbs fresh lime juice (2-3 limes)
1/4 c fresh minced cilantro
4 green onions, white and light green parts sliced thin

Instructions

  1. Season chicken liberally with salt and pepper. Heat oil in a large Dutch oven over medium-high heat until just smoking. Add chicken, skin side down, and cook without moving until skin is golden grown, about 4 minutes. Using tongs, turn chicken and lightly brown on the other side, about 2 minutes. Transfer chicken to a plate; remove and discard skin.
  2. While chicken is browning, remove and discard ribs and seeds from 1 jalepeno. Mince the flesh. In a food processor, process half of the poblano chiles, Anaheim chiles, and onions until the consistency of chunky salsa - about 10 pulses. Transfer mixture to a medium bowl. Repeat with remaining poblano chiles, Anaheim chiles, and onions. Combine with the first batch.
  3. Pour off all but 1 Tbs of fat from the Dutch oven and reduce heat to medium. Add minced jalepeno, chile-onion mixture, garlic, cumin, coriande,r and 1/4 tsp salt. Cover and cook, stirring occasionally, until vegetables soften, about 10 minutes. Remove pot from heat.
  4. Transfer 1 cup cooked vegetable mixture to the food processor. Add 1 c beans and 1 c of broth and process until smooth, about 20 seconds. Add vegetable-bean mixture, remaining 2 c of broth, and chicken breasts to Dutch oven and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer, covered, stirring occasionally, until chicken registers to 160 degrees, about 15-20 minutes.
  5. Using tongs, transfer chicken to a large plate. Stir in remaining beans and continue simmer, uncovered, until beans are heated through and chili has thickened slightly, about 10 minutes.
  6. Mince remaining jalepeno, reserving ribs and seeds, and set aside. When cool enough to handle, shred chicken into bite-sized pieces, disrading bones. Stir shredded chicken, lime juice, cilantro, scallions, and remaining minced jalepeno into chili and return to simmer. Adjust seasoning with salt and pepper. Adjust heat by adding in some ribs and seeds.
http://kokocooks.com/2009/12/white-chicken-chili/

 

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