October 15, 2009

I’ve been known to make a mean fajita, but the other night I was looking to branch out.  After much consideration I took on the challenge of enchiladas, which meant figuring out to how the heck you get corn tortillas to roll into such saucy goodness.  I added some of my favorites to the mix like chicken, spinach and goat cheese.  If you try to tackle this one too, you can just as easily use whatever veggies you have on hand from corn to peppers.

I used:

  • 3 T vegetable oil
  • ~1 1/4 lb chicken breast
  • Salt and pepper
  • 2 t cumin
  • 2 t garlic powder
  • 1 t Adobo seasoning (made by Goya and found in the international section of your supermarket – a little goes a long way)
  • 2 cloves garlic, minced
  • 1/2 red onion, chopped
  • 3/4 c mushrooms, chopped
  • 2 c fresh baby spinach, roughly chopped
  • 1 can crushed tomatoes (28 oz)
  • ~2 c enchilada sauce (I used medium heat, because I like it spicy.  Feel free to try out red vs. green to find the right sauce for you!)
  • 1 c crumbled goat cheese
  • 3-4 scallions, chopped
  • ~1 c shredded cheese (I used a monterey jack/cheddar blend)
  • ~12 corn tortillas

Then you:

  1. Preheat the oven to 350 and find a 13×9 baking dish.
  2. In a large skillet, heat the vegetable oil till shimmering.  Salt and pepper the chicken breast and cook until no longer pink.  BEFORE flipping, coat with the mixture of cumin, garlic powder and adobo seasoning.  Cool cooked chicken on a plate.
  3. In same skillet (will everything else still in the pan), cook the garlic and onion about 3 minutes.  Add the mushrooms, and cook for another minute or so.  Add the tomatoes and simmer about 5 minutes (you want to cook off some of the liquid).  Stir in the spinach.
  4. Shred the chicken by hand when cool enough to handle.  Add to the tomato mixture.  Turn off the heat.
  5. Coat the bottom of the baking dish with enchilada sauce.
  6. Fill a medium bowl with warm-hot water.  Place a tortilla in the water for about 10-20 seconds, or until pliable.
  7. On a cutting board or a plate, fill the tortilla by sprinkling some goat cheese down the center and topping with some of the chicken-tomato mixture.  Roll tortilla and place seam side down in the baking dish.  Repeat with remaining tortillas.
  8. I made two rows of 5 filled tortillas across the narrow way and squeezed two more into the gap in the middle of the pan.
  9. Cover with enough of the remaining enchilada sauce to coat the tortillas and fill in most of the gaps between the rolls.
  10. Sprinkle with the cut scallions.
  11. Top with the shredded cheese.  Bake about 20 minutes, or until the cheese is melted and bubbly.
  12. Serve with rice or guacamole or anything else you’d like!



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