Sunday, September 17, 2017

Shredded Chicken Enchiladas

As the warm, golden days of September blend into chilly evenings, I start to crave spicy foods. Last weekend, time and energy collided, along with crisp weather--it was the perfect moment to make chicken enchiladas.  

Shredded Chicken Enchiladas
                                                                Serves 4 - 6

4 - 6 boneless chicken breasts
1 large box chicken stock
2 Tablespoons olive oil
2 cups Monterey Jack cheese, shredded
1 cup mild cheddar, shredded
homemade or canned enchilada sauce
2 white onions, chopped (divide)
4 garlic cloves, minced  (divide)
1 square semi-sweet chocolate 
2 teaspoons dark brown sugar
1/4 teaspoon ground cinnamon
Chili powder and cumin (to taste)
salt and pepper (to taste)
Tabasco, to taste (if desired)
large tortillas

3 green onions, sliced
fresh cilantro

In a heavy Dutch oven, add olive oil. Sautee onions until they're fragrant and translucent. Add 2 cloves garlic (minced) and sautee 1 minute. Add chicken breasts and chicken stock. Season with salt, pepper, chili powder, cumin, Tabasco, bay leaf. If desired, add fresh cilantro. Cover pot and cook 2 hours over a low flame. Remove chicken from stock. Cool, Using two forks, shred meat. Set aside.
Strain and freeze broth, if you have time. 
Reserve 1/4 cup. 
Pour 1 heaping teaspoon olive oil into a pan. Over medium-high  flame, sautee 2 garlic pods, minced. Reduce heat and add 1 can enchilada sauce. Blend. Season with chocolate, brown sugar, cinnamon, chili powder, cumin, Tabasco, salt, and pepper. Add reserved chicken broth and stir well. Over very low flame, reduce liquid. When sauce thickens, remove pot from burner and set aside.

Preheat oven to 350 degrees F.
Spray Pam in a 9 x 13 pan.
Spoon 3 tablespoons sauce on a tortilla. Using the back of a spoon, spread sauce over tortilla. Add shredded chicken. Sprinkle with chopped onions and a little minced garlic, if desired. Add cheeses. Drizzle with sauce.
Roll tortilla. Set in pan.
Repeat the layering with remaining tortillas and set in pan.
Pour remaining sauce over tortillas. Top with cheese (Monterey Jack and cheddar).
Bake 20 - 25 minutes or until cheese melts. Garnish with cilantro and chopped green onions.
Serve with refried beans and Spanish rice. Pass the salsa.

I didn't dare tell anyone that I'd added chocolate and cinnamon to the enchilada sauce, as I live with men who don't enjoy unusual additions to their food, but they went back for second helpings. The chocolate gave the canned sauce a certain depth and deliciousness, and the sauteed garlic and spices added balance.

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  1. Your enchiladas look beautiful, delicious and autumnal with their wonderful color! I'm lovin' those cute Pier 1 'Go Jump in the Leaves' plates too. I hope we see them at table this week. :)

    1. Pier 1 has the cutest dog dishes for humans LOL !!!

  2. Oh, my! That looks so good! As soon as we get a chill in the air, I am definitely going to try this!

    1. Thank you, Vicki! We've had a warm spell, but I still cooked a pot of pinto beans. :-)

  3. Yum! I just made some beef barley soup yesterday and today is meatloaf and baked potatoes and green beans. Thank you for sharing a beautiful and delicious Autumn dish.

    1. I haven't made meatloaf for a while--thanks for inspiring me!

  4. The chocolate and cinnamon are new additions to me Michael, they sound really good:@)

    1. Let me know if you add this due to anything. Thanks!

  5. Love chicken enchiladas! Love all the fall colors in the dish too :-)

  6. My, this looks delicious! I used to make chicken enchiladas when my girls were growing up and they asked for it often. Gonna have to make this!

    1. So glad! I love how food evokes sweet memories.

  7. Get in my belly! Oh my, that sounds so good, and looks beautiful! Love your plates!

  8. Michael Lee, I love that you added chocolate and cinnamon to the sauce...the enchiladas look delicious! Thanks for sharing the recipe!