Food Freak Friday...Round 2

It's that time again!  Time for another one of my favey-fave dishes.  Before I discovered the deliciousness that is the White Bean & Sausage stew I served up last week, today's dish was my Meal Train GO. TO.  Here are the top 3 reasons I L-O-V-E todays dish:

1. It takes very little effort to double this dish and serve it to friends.
2. Kids will eat it without complaining. Score.
3. It can be made ahead of time, frozen, or cooked up fresh and is still a delicious dream come true.

So here goes...

Easy Peasy Chicken Enchiladas

Whether you have an enchilada recipe you love or you are too afraid to attempt this dish, DO NOT FEAR.  Making these enchiladas is easier than beating your 18 month old in a foot race,  and will cause your children to sing your culinary praises (or will at least cause them to NOT complain, which we all know, is a HUGE accomplishment). So, gather these things:

Ingredients:

• 1 medium Onion
  
• 2 cloves Garlic
  
• 3 Tbsp. Chili Powder
  
• 2 tsp. Cumin
  
• 2 tsp. Sugar
  
• 2 - 8 oz. Cans Tomato Sauce
  
• 2 to 3 Chicken Breasts (Our commissary sells them in packs of 3, so I just cook them all because the Chick-Fil-A cows told me to).
  
• 1/2 c. Chopped Cilantro (or more because you know a good herb when you see one)
  
• 2 cups of shredded Sharp Cheddar (or more because CHEESE)
  
• 12 Corn Tortillas
  

All 10 things! Easy Peasy.

Let's do this: 

• Preheat that oven to 450. Dice the onion and mince the garlic. Heat 1 Tbsp. oil in a medium sauce pan over medium heat. (Just a head's up, the saucepan will eventually hold the chicken breasts, so make sure it is big enough for that task.)
• Add the onion to the pot and cook for about 5 minutes, until softened. Then add the garlic, chili powder, cumin, sugar, and large pinches of salt and pepper. Stir until fragrant. (DO YOU SMELL THAT?!)
• Add the cans of Tomato Sauce  to the pot and add a cup of water (just fill up an empty tomato can with water).  Bring to a boil, then simmer on low for 10 minutes. Oh, hold up! You just made your own enchilada sauce. Look at you go! 

Onion in hot oil, it's a heavenly sound!

CAN YOU SMELL THIS?!

Put those adorable kids to work, I say!

• In the mean time, trim the chicken (if that's something you're into) and chop the cilantro.
• Add the chicken into the sauce. Make sure the breasts are fully submerged and cover.  Simmer for 12-15 minutes (or until the chicken is  cooked through). 
• Do you have a Kitchenaid Mixer?  If so, your world is about to turn upside down. If not, grab two forks (and then buy a Kitchenaid mixer for this ONE REASON). Once the chicken is cooked, it's shredding time. Throw those breasts in the stand mixer, turn it on low, and let the paddle do the work. If not, you can use two forks to pull the chicken breasts apart into shredded pieces. And then give yourself a hand massage.

It's as easy as ONE...

TWO....

THREE!!!

Y'ALL.  DID YOU JUST SEE THAT?!?! #MINDBLOWN 

• In a bowl, combine chicken, 3/4 cup enchilada sauce, 1 cup of cheese, and the cilantro. Stir until combined. 

You're looking at some delicious enchilada filling right there!

• Warm up the tortillas in the microwave to make them pliable. I usually warm them for 30-45 seconds, just until they are floppy, but not so hot you can't handle them.
• Once pliable, get out a 9X13 pan, and begin making the enchiladas.  Place a heaping spoonful of the chicken mixture in the center of the tortilla, and simply roll it up.  Repeat 11 more times until you have 12 enchiladas neatly packed into your pan. 

Yummy goodness in a corn blanket

You're a pro!

• Lastly, pour the remaining sauce on top of the enchiladas, and then top with the remaining cheese.
• Cover with foil and cook for 10-12 minutes.  Remove the foil and cook for another 3-5 minutes until the cheese is fully melted.  Voila!!  Or should I say, Ole!

This is prior to cooking. I went into a food coma as soon as I pulled them out of the oven and forgot to take a final picture. Therefore, you'll have to make them to see what the final product looks like! Sorry, I'm new here.

• If you're feeling crazy, you can top them with some sour cream or avocado.  Serve them up with some refried black beans, rice, or chips and salsa.  You do YOU!  Either way, your people will love you and will carry you through the city on their shoulders!

Wishing you kudos in the kitchen,

McKinley