The last thing my husband wants to do is cook so he’s lucky he has me! Ha! But, every so often, inspiration hits and he waits for the opportune time where no one will disturb him and jumps into the kitchen in the late hours of the night and works his magic.
He recently was inspired to get into the kitchen after his co-workers met up for their annual “Roasted Chile” Fest where they deseed, filet and bag hundreds and hundreds of locally roasted chile peppers and parcel them out amongst each other. This supply normally lasts us well over a year so it’s a lot of chile peppers!
He wanted to put some of those peppers to use so he opted to make one of his favorites – chicken enchiladas. So thought I would share the recipe and give him a huge shout out for taking time to make dinner. Above and beyond that, he had the forethought to prep 3 additional pans to put in the freezer. Little did he know, how much our kids eat! 4 pans of chicken enchiladas gone just like that. He’ll learn, the more practice he gets! = ) He even mentioned on a walk last night that Beef Bourguignon is next up on his list. He just might turn into a cook yet!
BTW, these enchiladas taste even better on Day 2 or Day 3 and make yummy leftovers! Hope you enjoy! Beware, they are spicey so tweak the amount of chile peppers to your liking!
Yields: Two (2) 9 x 13 pans
2-3 cups of Shredded Chicken (from page 325 of cookbook) (If you don’t have shredded chicken on hand, you can use rotisserie chicken or cook up some chicken breasts on the stove.
1 Tbsp. Cumin
2 tsp. Chili Powder
2 tsp. Garlic Powder
1/2 tsp. Salt
1/2 tsp. Pepper
¼ cup Canola Oil
1 Red Onion, minced
3 Garlic Cloves, minced
1 cup Frozen Corn
5-6 Whole Roasted “Big Jim” Green Chiles, roughly chopped (if you need some chiles just let us know, we have a ton!)
1 can Chipotle Chiles in adobe sauce, roughly chopped
28-ounce can San Marzano Tomatoes
24 Corn Tortillas
2-3 cups Enchilada Sauce
2 cups Shredded Sharp Cheddar Cheese
Garnish with Fresh Cilantro and Sour Cream
Preheat oven to 350 degrees. Place shredded chicken in a bowl and sprinkle with spices (cumin, chili powder, garlic powder, salt and pepper). Stir to coat.
Heat oil in large saucepan, saute seasoned chicken, onion and garlic until chicken is heated through and onions are softened. Add corn, chiles and tomatoes and heat for 3-5 minutes.
Microwave tortillas on high for 1 minute. Ladle ½ cup of enchilada sauce onto bottom of two 9 x13 pans. Layer with tortillas and then spread enchilada sauce evenly over tortillas. Sprinkle with chicken mixture and then sprinkle with cheese. Repeat process two more times, ending with cheese on top.
Bake for 40-45 minutes in 350 degree oven until hot and bubbly.
Don’t forget to serve with fresh cilantro and sour cream. This makes it extra yummy.