Posts Tagged ‘mexican’

Chicken Enchiladas

September 19, 2009 Leave a comment

So I ended up tweaking the enchiladas quite a bit from either recipe.  Here’s my best approximation this morning:

  • Chicken thighs (I used the extra big package)
  • The Broth from cooking the chicken
  • Black beans, fresh cooked or canned
  • A can of fire roasted green chilies
  • One onion, chopped
  • Cilantro
  • Salt, garlic, chili powder, cumin, seasoning salt (Mrs. Dash) to taste
  • A generous dash of balsamic vinegar
  • A stingy little bit of agave syrup.
  • White corn tortillas
  • Cheese for topping (real or vegan)

Early in the day I put the package of chicken thighs in the crockpot on high.  I was using dried black beans so I put them in a pot, brought them to a boil and then turned off the heat for an hour.  This is just as fast as cooking them the whole time.  After an hour soak, I put the beans on medium low.

I’m finding it easier if I get small things done during the day since my energy level is still quite effected by my fibro.  And, as long as I was cooking beans, I might as well have another pot of chickpeas going for my go-to food, hummus.  I cooked all the beans I had knowing they are super easy to freeze whatever I didn’t use.

Okay, back to the recipe…

Forward to late afternoon, dinner prep time. Preheat the oven to 350 degrees.

I took out the chicken thighs and shredded the meat off them.  This practically happens all by itself if you’ve been cooking them all day.  The thighs are great because there is basically ONE bone in them so you zip right through this step.

Into the shredded chicken bowl I added a couple of cups of cooked black beans.

Now for the enchilada sauce.  There were several considerations; I’m off citrus, Jacob doesn’t like things too spicy and I can’t have dairy.  So I went back to the chicken broth left in the crockpot.  I thickened it with a little of my GF baking mix; I put cold water and the mix in a cup, stirred and then added it to my boiling chicken broth.

Next, comes the fire roasted canned chilies.  In they go.  Then a whole chopped onion and chopped cilantro.  I whirled the whole thing with my hand held blender until the chilies were dissolved.

Finally into the mix goes garlic, salt, seasoning salt (I use Mrs. Dash), chili powder, cumin, a dash of balsamic vinegar (instead of lime) and a small glop of agave syrup.

That’s it.  This part is where you can play around with the flavor quite a bit.  Just taste and add, taste and add, etc.

I put a couple of cups of sauce into my chicken/bean mix and stirred.  Warm up the tortillas in a frying pan on medium, one at a time.  Into each warmed tortilla spoon a bunch of chicken and bean mixture.  Roll it up and put it in a greased 9×13 pan.  When the pan is filled with your precious little packages, pour the sauce over the top generously.  (I still had sauce left over which is going into the freezer along with the extra beans.  Building up my freezer stash.)

Top it with cheese, except for my part, whaa!.  Put it in the oven for 25 minutes or until it looks all bubbly and warm.

That’s it!