Mexican. For me it’s comfort food. For the kids it’s torture. For hubbs, it’s ok as long as there’s no cilantro. So when I saw this pin for lighter chicken enchiladas, I was excited to give it a shot. But on examination, I didn’t have a few of things the recipe called for. Like chipotles. Or enchilada sauce to substitute. So I winged it, cause that’s how I roll.
First off, I wouldn’t be home when the kids ate, so that means the veggie had to be cooked into the dish – otherwise there would be no veggie. So when I put the chicken in the pan to simmer/steam, I added a couple of diced carrots, sliced celery, and diced onions. When the chicken was cooked I pulled all of that out with a slotted spoon and into a mixing bowl. I reserved the water in the pan (now chicken broth) and used that as a base for my enchilada sauce. Adding flour, tomato paste, cumin, salt, and chili powder, I kept mixing until I got the flavor right.
To assemble my enchiladas, I dipped each tortilla into my pan of sauce to coat it, transferred it to a cookie sheet, added a scoop of shredded chicken and veggies, a light sprinkling of cheddar cheese, rolled it up tight, and put it seam side down in my casserole dish. One after the other till they were all lined up and pretty. Poured the remainder of the sauce over them, and then covered it all with a layer of Mexican blend cheese.
350º for half an hour, and perfect! The kids hated it, as I expected they would. Hubbs loved it. I thought it was a pretty good substitute for real Mexican. I would have preferred it with the chipotles and a little more kick, but then I would have been the only one happy.
All in all, this is darn good method for putting enchiladas together. I may not have exactly followed the recipe, but boiling/steaming the chicken and then shredding it – perfect texture and flavor. We have a keeper.