Sounds good, right? Chicken Enchiladas...yum. Though, after getting it ready and putting it in the oven (not in good time, waited too late to start it)... I'm not sure about this one. Not nearly enough gooey stuff. But we'll see. Sometimes recipes can surprise you. But there seems to be a lack of two things I think are important for a good enchilada- lots of cheese & lots of sauce. The chicken has cream cheese in it. Which seems strange but I can understand palate-wise why it might work.
The recipe is a Cooking Light one - Chicken Enchiladas (found at that link).
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| Photo by Cooking Light/My Recipes
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Augmentations:
These started in the grocery store. Our kids don't like spicy and my husband and I both have aging tummies that don't respond well to spicy. So, I opted for the traditional red enchilada sauce instead of the salsa verde the recipe called for. And I used regular reduced fat cheddar instead of the white cheddar with jalapeños (couldn't find those anyway).
To make the shredded chicken- I used a little less than a pound of boneless/skinless chicken thighs and let them sit in about 2" of chicken broth in the crockpot for a few hours on low. When I could barely touch it and it was falling apart- that's when I attacked. I have issues with carpal tunnel so shredding meat isn't my favorite thing to do. But this time I was smart. I left the meat in the broth and pulled the forks across the meat over & over, fairly gently until it was a big heap of shredded chicken in broth. Then I drained the broth from the chicken with a strainer- used the chicken in the recipe and saved the broth for the other part of the recipe. It worked really well.
The tip on heating up the broth and dipping the tortillas was a good one. I tried to dip one in cold broth (why do I need to heat it?) and my tortilla fell apart right away. I tried it the way the recipe said- and what do you know? It worked.
I had more filler than tortillas and more tortillas & filler than would fit in my 9x13 so I did a loaf pan w/ a few extra enchiladas in it.
The report:
I think maybe the creator of the recipe isn't too familiar with enchiladas. These tasted a lot like tamales (which is a-okay with me) but they hardly tasted like enchiladas at all. They were spicy though and I can't figure out why. The cumin maybe? Two of our kids only ate the salad if that tells you anything. And... because there's so much of- I still have a 9x13 full of them (transferred the loaf pan ones to the main pan). I think I'll freeze them in 2's and that way I know I have them for lunches or meals. I know my husband won't be a big fan of them. He'd eat them but they're just eh.
As for looks, they looked pretty- I think. I got lazy with the salad & didn't cut up any cilantro.
I think maybe the creator of the recipe isn't too familiar with enchiladas. These tasted a lot like tamales (which is a-okay with me) but they hardly tasted like enchiladas at all. They were spicy though and I can't figure out why. The cumin maybe? Two of our kids only ate the salad if that tells you anything. And... because there's so much of- I still have a 9x13 full of them (transferred the loaf pan ones to the main pan). I think I'll freeze them in 2's and that way I know I have them for lunches or meals. I know my husband won't be a big fan of them. He'd eat them but they're just eh.
As for looks, they looked pretty- I think. I got lazy with the salad & didn't cut up any cilantro.
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