Featured Recipe

Ok, for all of you who have had these and have asked for the recipe, here are my Chicken Enchiladas. This is one of my husband's favourites and he always suggests I make it for company.  

Chicken Enchiladas (Copyright Nancy Whiteley, March 20, 2010)

Ingredients:

4 boneless, skinless chicken breasts, finely cubed

2 green peppers diced (or 1 green pepper and one poblano pepper)

6 cloves garlic, minced

1 medium shallot, minced

1 heaping teaspoon margarine or butter

1 ¼ cups 1% milk

2 TBSP cornstarch

¼ tsp cumin

1 TBSP oregano

1 TBSP dried minced onion

1 chicken bouillon cube, crumbled

2 pinches chipotle chili powder (opt)

pepper and salt to taste

6 large flour tortillas

200g shredded Monterrey jack cheese

olive oil

Method:

1.     Heat a splash of olive oil in a big, deep pan over medium heat. Add chicken. When chicken is about half cooked, add the green and poblano peppers, cumin, oregano, minced onion crumbled bouillon and salt and pepper. Cook until chicken is fully cooked. Remove chicken and pepper mixture to a separate dish

2.    Add butter to the same pan you used to cook chicken. When melted, add garlic and shallot and cook for 30 seconds. Mix cornstarch with milk and add to margarine mixture. Stir constantly until mixture is a thick sauce. Add chicken mixture and stir until completely combined.

3.    Heat oven to 350F. Spray a 9x13 casserole dish with cooking spray. Put a scoop of chicken mixture on the middle of flour tortilla. Roll up (like a burrito but leaving the ends open) and place seam side down in casserole dish. Repeat with remaining chicken mixture and tortillas. Cover with shredded cheese

4.    Bake for 10 minutes at 350F. Rotate pan 180 degrees and bake 5 minutes more, until cheese is melted

5.    Serve warm with salsa verde

There are 2 secrets to this dish: it must be prepared with love. I know that sounds hokey, but it's true. I love making this dish and I love eating it and I put that love into it. It really does make it taste better. 

The second secret is the salsa verde. you need good salsa verde to complete the full experience. My favourite brand is Herdez and it can be found at most Mexican/Latin import stores. Try it, you won't regret it.