After Chile Rellenos I have to continue down the Mexican path. Who doesn’t love chicken enchiladas it such an easy dish. I love casserole type dishes to make on Sundays so my family has something to eat during the week while I’m at work since I dont get home tell 6:30. Without these unfortunately it would be PB & J’s or Mac & cheese for dinner. Haha! Anyways we will be making Chicken Enchiladas on page 241 and Pico De Gallo on page 23 of the Dinnertime Cookbook.
Delicious Scale 7 out of 10
Husband Delicious Scale 7 out of 10
Prep Time- 1 hour 10 minutes
Clean up- was quite a bit on this one but it was nice that you cook the chicken, onions and enchilada sauce in one pan
First off you cook the chicken in a saute pan. Of course it has cumin on it, this is one of Ree’s favorite spices and a common staple in Mexican cooking. But I hate it!!! I blame this on cooking falafel at the restaurant that I worked at which had a ton of cumin and coriander with herbs. The worst Mediterranean dish in my mind but people love it. Anyways I still put cumin on the chicken and it was good. When the chicken is done cooking take it out and shred it. Then put the onions in the pan to caramelize in all the flavor that the chicken left behind. Take the onions out and pour in the green enchilada sauce. Now this is the part I wasn’t a big fan of. You dip a corn tortilla in the enchilada sauce and stuff it with chicken, cheddar jack cheese and onions. Roll this up and put in a baking dish that you have put a little bit of the enchilada sauce in the bottom of. This was a lot of work and so messy. When I make these again I will definitely layer everything instead. Once the rolls are done top with some more enchilada sauce and cheese.
Bake at 350 for 30 minutes
I also made some Pico De Gallo to top the enchiladas with.
Pico De Gallo
Delicious Scale- 9 out of 10
Husband Delcious Scale- 9 out of 10
Combine equal parts tomatoes, onion, jalapeno and cilantro. Add salt and pepper with fresh lime juice. I went out to my herb garden again to get the cilantro and this is what I find.
I guess you need to water herbs? Haha! I struggled with these all summer it seemed like no matter what they did not have enough water. If anyone has any tips for next year I am all ears. In the mean time its cilantro in a tube that I will have to use for this dish. The pico was so delicious though we ate it on the chicken I made a couple days ago, the enchiladas and just for a snack with chips.
I somehow forgot to take a picture until half way through eating it. I was starving. I paired this with some grilled corn that I put butter, salt, pepper and paprika. The enchiladas had great flavor but I like the layered ones better so I get an equal bite of tortilla and filling all in one bite. Have fun cooking and don’t forget to include your children they love to help.