Thursday, June 21, 2012

Mom's Chicken Enchiladas

If you're like us and end up with an entire beautifully roasted chicken left over from dinner because your kids' house-guests have an aversion to eating foodstuffs that don't come either prepackaged or out of a drive-thru window, you might need a re-purposing idea on occasion. Last night was one such occasion here at the Hacienda. After perusing the fridge, Mom decided it was enchilada night. 

Like most things around here, we work with what we have and go with the flow so there isn't so much of an exact recipe as an approach. There are two parts to our wannabe enchilada supper: the actual enchiladas and the corn relish.

For the enchiladas, we used:
  • one whole roasted chicken, deboned
  • one onion, chopped (we used purple since that's what was in the fridge)
  • couple of handfuls mushrooms, sliced
  • 2 cloves garlic, chopped
  • 5 handfuls fresh spinach
  • salt, crushed red pepper, cumin - put however much tastes good to you
  • 6 oz. goat cheese
  • corn tortillas
  • 32 oz green chile enchilada sauce
We sauteed the onions until nice and soft, then added in the mushrooms, garlic and seasoning. Once everything was soft and juicy, we piled on the spinach and cold chicken. When the spinach had begun to wilt, we turned off the heat and stirred in the cheese until it melted into creaminess.

We wrapped the filling in corn tortillas and crammed them into an oiled baking dish. After getting coated in the green chile sauce, the enchiladas baked uncovered at 350 degrees for about 40 minutes, until bubbly and browned.

While they were baking, we whipped up a corn relish. This is what we used:
  • 1 can of corn, drained (The Hacienda was plumb out of fresh corn today)
  • an equal volume of quartered cherry tomatoes
  • one jalapeno, seeded and finely chopped
  • half an onion, chopped
  • the juice of one lime and a drizzle of olive oil
  • salt and pepper to taste

It would have been better with the addition of cilantro and avocado. This was just an ADD sort of cooking night so they got left out, oopsie. The relish chilled in the fridge until the enchiladas were baked and slightly cooled. They're easier to dish up if they aren't a hot sloppy mess.

And there you have it. Mom's enchiladas at TheHaciendaNextDoor.

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