Wednesday, January 18, 2017

Quick Chicken Enchiladas





Quick Chicken Enchiladas
Serves 4

* 1 onion, chopped fine
* 1 T vegetable oil
* 2 garlic cloves, minced
* 1 pound ground turkey (we usually use shredded chicken, but you can use ground beef or ground turkey or ground chicken or ground pork)
* 8-12 oz. monterey Jack cheese, shredded (2-3 cups use more cheese if you like them cheesier, I just use 2 cups -- I also have used sharp cheese when I am out of monterey jack) 
* 20 oz red enchiladas sauce (see note below)
* 1/4 cup jarred jalapenos, drained and chopped
* 1/2 cup minced cilantro (Jared doesn't like cilantro, so I leave this out)
10-14 (6 inch) corn tortillas (we have friends that do flour tortillas, but we like the corn better)
(optional) 1 can black beans
(optional) rice or corn (whatever you have around that you need to use up)

--Note on enchiladas sauce.
Giant Brand was a good. 
El Paso tastes like weak tomato sauce.Not good.
Acme tastes like chili powder. It is spicy and gritty. Not good.
Food Lion Brand is the best I have found so far. It is also mild, but not quite as bland as El Paso. Unfortunately, their brand comes in a glass jar of 18 oz.  So, I just add a bit of water it stretch it to 20 oz. I am not going to open another can just to skim off 2 oz. 

1. Adjust oven rack to middle position and head to 400 degrees. Combine onion and oil in skillet over medium-high heat and cook until onion is softened and lightly browned, 3 to 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in meat (shredded chicken or ground meat). If using ground beef or chicken, add it raw and cook 5-7 minutes until no longer pink.  Stir in 1-2 cups of cheese,1/2 - 1 cup of enchilada sauce (I like more in mine), jalapenos, cilantro, and black beans (if you are adding them). Season with salt and pepper.  

2. Meanwhile, stack tortillas, cover with plastic wrap or damp towel, microwave until softened and pliable, about 1 minute.  

3. Pour a little enchilada sauce in the bottom of a 13" x 9" pan. Place about 1/4 of a cup of the chicken mixture on a tortilla and roll up.  Place the seam side down in the pan. Repeat until the pan is filled. I put 10 across and then tuck 2 sets of 2 on the sides.  Top with 1 cup enchilada sauce and 1 cup cheese. 

4. Cover with aluminum foil and bake 10 minutes. Remove foil and continue to bake until cheese is completely melted, about 5 minutes.  I don't use the foil.  I just bake it until the cheese is melted, but they can dry out if left in to cook for too long.

Note: We have noticed that they taste better if you make them in the morning and let the spices sit together all day and then cook them in the evening.   The flavors have time to develop more.  

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