Chicken Enchiladas

I am not usually one for New Years Resolutions but I figure I'd give it a try this year.  My resolution this year is to blog more so be prepared to hear from me a lot more than 2015.  One big perk of blogging more is I need to cook more and therefore EAT more!! :)  It also means I need to keep cooking a variety of different recipes so I'd figured I'd start this year out with a recipe I had never tried before: Chicken Enchiladas.  If you have read this blog or have seen my Instagram, you can tell I love Mexican food, but I have never made enchiladas before.  And to challenge myself even more I decided to make my own enchilada sauce as well instead of buying a can.  I can tell you, although there was little effort involved, it was well worth the effort.  The sauce added just the right amount of kick to the dish and my husband absolutely loved it (even though he had another pot to clean because of it).

One thing I really enjoyed about these enchiladas as opposed to others I have had in the past is their freshness.  Although in essence it is still a meat filled tortilla covered in sauce and cheese, using chicken (instead of beef) and adding the green pepper and corn provide the dish a good balance between light and heavy foods.  That being said, I was still only able to eat one enchilada for dinner.

You might think that making enchiladas is complicated, but it really is not as long as you remain organized and set up your prep station ahead of time.

 Flour and oil mixture

 Flour, oil, chili powder, garlic powder and cayenne

 Enchilada Sauce simmering

 Green pepper, corn, sour cream and chicken mixture

 One of my husband's enchiladas... he is not a fan of green peppers

Ingredient Count: 15  (I only had to buy 7)

Enchilada Sauce

• 3 Tbsp. vegetable oil 
• 1 Tbsp. flour 
• 1/8 cup chili powder 
• 1/2 Tbsp. garlic powder
• 1/4 tsp. cayenne pepper
• 2 cups chicken broth 
• 5 oz. tomato paste 
• 1 tsp. dried oregano 
• 1 tsp. ground cumin 
• 1/2 tsp. salt 

In a medium saucepan heat oil, add flour. Cook for 1 minute. Add chili powder, garlic powder and cayenne pepper, cook for 30 seconds. Add stock, tomato paste, oregano, and cumin and salt. Stir to combine. Bring to a boil, reduce heat to low and cook for 20 minutes, or until thick.

• 2 (6-oz) boneless skinless chicken breasts 
• 1 Tbsp olive oil 
• 1 green bell pepper, thinly sliced crosswise 
• 1 cup frozen corn kernels 
• 1/2 cup sour cream 
• 1 Tbsp. fresh cilantro, chopped 
• 2 ½ cups(s) Colby Jack cheese or taco blend cheese
• 3 Green onions, chopped
• 4 medium flour tortillas, microwaved on high until pliable 
• Salt and Pepper

Heat oven to 450°F. Fill a medium saucepan with water.  Bring to a boil and salt the water. Add the chicken, reduce heat and simmer until cooked through, 10 to 12 minutes. Transfer to a plate and let cool; shred.

Meanwhile, heat the oil in a large skillet over medium heat. Add the green pepper, and 1/4 tsp  salt and pepper; cook,until tender, 5 to 6 minutes, stirring occasionally. Stir in the corn and sour cream. Add the chicken, cilantro, hot sauce 1/2 cup of the cheese.

Spread 1/2 of the enchilada sauce on the bottom of the baking dish. Roll the chicken mixture in the tortillas tightly and place seam side down in the dish. Continue to do this until the dish is full.  Top with the remaining sauce and cheese. Bake until beginning to brown, 8 to 10 minutes.  Garnish with remaining cilantro and green onions.  Serve on its own or over rice

Garlicky Chicken Thighs

This is one of my favorite recipe, it is so simple to prepare but also very versatile to fit your tastes. The prep work is so easy, you do not even need to chop the garlic and the total active cook time is 10 to 12 minutes. The recipe can be used as an easy weeknight dinner or be served at a dinner party for guests  Since the prep work is so easy and the majority of the cooking time is baking the chicken in the oven, you can mingle with guests while the chicken is in the oven.  Just make sure you have the chicken in the oven before your guests arrive.

This recipe is also great for me because I already have most of the ingredients I need in the house so most days I just need to pick up chicken at the store but I usually buy garlic as well because this uses a lot, I use 10 cloves of garlic.  Before you think that is excessive, I leave the cloves whole and saute them up with the herbs to release their flavor into the white wine sauce.  When left whole, the garlic releases a mild sweet flavor into the sauce. 

Like I said before, the versatility is one of the best things about this dish, you could make it a different way every time you make it.  You can swap the thyme for another herb, such as rosemary or oregano (just be sure to go lighter on these herbs since the tend to have a more intense flavor.   You can also try a different type of wine for cooking, I have used both pinot grigio and chardonnay both of which turned out great and can change the flavor profile a bit.

Ingredient count: 8 (and I only had to buy 4)

 Season the chicken

 Add the chicken to the pan skin side down

 Cook chicken until skin is golden brown.  I do recommend using a splatter guard during this step.

 Remove chicken from the pan.  Turn the heat down, add herbs, garlic and bay leaves. 

 Add Chicken back to the pan

Cover, place in oven, cook for 40 minutes

Garlicky Chicken Thighs

2 lbs. bone-in, skin-on chicken thighs, patted dry
4 tsp. extra-virgin olive oil
5 garlic cloves, peeled but left whole
3 fresh thyme sprigs  or rosemary
1 bay leaf
1/4 cup dry white wine 
2 tsp. white wine vinegar
Salt and freshly ground pepper, to taste  

Preheat oven to 325°

Season chicken with salt and pepper.  Heat olive oil over high heat in an ovenproof saute pan.  Once oil is hot, add the chicken skin side down.  Once the skin is a golden brown color, about 4 minutes, remove from pan.

Turn down to a medium heat, add garlic, herbs and bay leaves.  Saute, about 2 minutes, until the vegetables are just beginning to color.  Pour in the wine and vinegar.  Stir with a wooden spoon to dislodge and browned bits on the bottom of the pan.  Return the chicken to the pan skin side up, cover and place in the oven.  Cook until chicken is tender, about 40 minutes.  

Serve with braising sauce and garlic over chicken

Spinach Pesto

This is one of my favorite because it can be made fresh or ahead of time.  I usually make two batches when I make so I can use it for dinner as well as throughout the week or freeze it for future use.  If you choose to freeze, do not add Parmesan cheese.

I use this pesto on pasta but there are a multitude of other use such as:
- Pasta Sauce
- Pizza topping
-Pesto chicken salad
-Sandwich spread
- Serve with grilled chicken
-Serve with grilled lamb chops

I love to make pesto chicken salad for sandwiches to bring to work.  Just mix the pesto with 2 cups shredded chicken.  Serve on a baguette with mozzarella and tomato.

There are also a number of variations to this recipe including substituting arugula for spinach or an all basil pesto.  I also make a mint feta pesto to accompany grilled lamb chops. (recipe to come)  I prefer using spinach since it gives the pesto a bit of a bite

Ingredient Count: 8 (only needed to buy 4)

Spinach Basil Pesto

Ingredients

1 1/2 cups spinach

3/4 cup fresh basil
1/2 cup grated Parmesan cheese

1/4 cup pine nuts

4 garlic cloves, roughly chopped

1 Tbsp lemon juice
Lemon zest

1/2 cup extra virgin olive oil

Salt and Pepper, to taste

Directions

Blend the spinach, basil, pine nuts, cheese, garlic, lemon juice, lemon zest, salt and pepper and 2 tablespoons of olive oil in a food processor until nearly smooth

Scrap the sides of the bowl as necessary

 Drizzle the remaining olive oil into the pesto and process until smooth