What’s Cooking In SG’s Kitchen? Ryker Suicide’s Best Ever Chicken Enchiladas!

by Ryker Suicide

This is my VERY coveted recipe for Chicken Enchiladas. I have kept it to myself long enough...time to release it into the world :) I serve each enchilada on a bed of shredded lettuce, topped with a favorite combination of garnishes (this can include your favorite salsa, sour cream, diced jalapenos or your favorite pepper, and of course, fresh cilantro!), and sided with black beans and Spanish rice. This recipe serves 8. Typically I only cook for 2-4 so I always save half of the filling and freeze it for a quick and easy dinner for later! Also, left over enchiladas are great for breakfast served over lettuce and eggs! Enchiladas con juevos anyone? Nom nom nom....

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Ingredients Tacos:




Preparation:
1) Pat chicken dry to ensure even browning. Season with salt/pepper/cumin. Dredge in a blend of taco seasoning and flour. Brown evenly on each side in large sauté pan coated with olive oil until cooked through. Sprinkle a bit of taco seasoning, cumin, and garlic powder while browning. Remove chicken from pan, set aside to cool.

2) In the same pan sauté diced onion, ensuring to scrape up any yummy brown chicken bits left in the pan. Once onions are just translucent, add 2-3 cloves of garlic (minced!) and sauté for 45 seconds or until deliciously fragrant. Add finely diced peppers, sauté for another minute. Add stewed tomatoes and cook for another 3 minutes or so, breaking up the tomatoes as you do this so they aren't in such huge chunks. Turn heat down and pull chicken, then return chicken to pan allowing it to simmer a few minutes. Add a bit of adobe sauce to taste. Then sprinkle entire mixture with flour to allow it to set. You can add a bit of taco seasoning too if you think it needs more flavor.

3) In a large casserole dish add a nice full ladle of enchilada sauce to cover bottom of dish. Fill corn tortillas** with chicken mixture, sprinkle with some cheese, roll and set in dish. Repeat until dish is full. Then ladle remaining enchilada sauce over enchiladas and top with loads of yummy cheese until covered. Bake at 350 until cheese is melted and JUST BEGINNING to brown.

While enchiladas are baking, make up a batch of Spanish rice, add a bit of cumin and any other seasonings to spice it up to your taste. While the rice is cooking, you can start on the beans.

First sauté about a quarter to a half of a yellow onion in a pan until onions are tender and translucent, add 2 cloves minced garlic and sauté until aromatic. Then add beans and mix well. Then add a few squirts of lime juice (to taste) and about a half of a can or so of diced tomatoes/peppers. You can also add some green chilis here too if you'd like, I usually do. Then throw in as much chopped fresh cilantro as you'd like. I go heavy - I love cilantro. Again, this is to taste. Let beans simmer on low to keep warm until enchiladas are ready, which they should be about now :)

I serve two enchiladas over a bed of shredded lettuce, with beans and rice on either side. I top the enchiladas with salsa, sour cream, diced scallions (optional), and fresh cilantro. You can also top with fresh diced jalapenos! Get creative :)

**Hint: when using corn tortillas, it helps to heat them in the microwave for 30-60 seconds to make them warm and pliable since they will crumble less.




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