12 August 2007

Sunday Night Chicken Enchiladas and Squash & Hominy Succotash


The three cans of red enchilada sauce stacked in the back of my pantry inspired me this afternoon. My left-overs will be a delight during the work week.

Chicken Enchiladas:
Corn tortillas
Red enchilada sauce
Rotisserie chicken
Can diced tomatoes
Cheese: I used a tipple-threat combo of a mexican cheese blend (monterrey jack, colby, chedder), "quesadilla melting cheese" and a crumbled queso fresco
Spices to taste: I used chili powder, cayenne, oregano, cumin, salt and white pepper

Pull chicken from bone and tear into small pieces. Threaten to attack your kitchen partner (or bottle of Bohemia beer) with your greasy hands. Season and plump the torn chicken with the juices from the diced tomatoes and spices to taste. Prep your cheeses and open cans. Stack the tortillas with a srinkle of water between the layers in a kitchen towel and nuke in the microwave to steam a bit. Heavily coat the bottom of your Pyrex dish with a combo of enchilada sauce and some diced tomatoes. One tortilla at a time, lay a hefty row of chicken on the bottom third of the tortilla. Add a generous spinkling of melting cheeses and roll tightly like you would a...an enchilada. Place, seam side down in the pan and repeat, lining the enchiladas fairly close to one another. Top with more sauce and a thick layer of both melting cheeses and crumbled cheese. Pop into a 350 degree oven for about 25 to 30 minutes until bubbling and beginning to brown on top. Let sit for a few minutes and devour, wondering why you don't do this more often.

Squash & Hominy Succotash
Onion
Can of hominy
Yellow Squash
Fresh tomatoes
Garlic
Olive oil
Spices to taste: I used cayenne, chili powder, oregano, cumin, white pepper and salt

Dice onion and tomatos and quarter or halve the squash. Add olive oil to hot skillet. Add diced onion and some salt and sautee. Add finely chopped garlic. Cook. Add squash. Cook. Add tomatoes, hominy and spices. Cook until done. Eat.

5 comments:

laurel said...

This sounds so good... unfortunately I have never found corn tortillas over here (as Leah might well remember) and enchiladas tend to turn into a mush pit if you use flour ones... Anyway, it sounds really yummy, and I hope to be made a vegetarian version on this dinner followed by some famous cupcakes one day.

LaLaLaLeah said...

I wonder what it takes to make corn tortillas...
My mom makes a great veggie enchilada option: She sautees chopped onion, garlic?, GRATED carrot, zucchini and squash. I also love just a bean (and cheese) enchilada. Mmmmm.
I would like to learn how to make spanish rice. Anyone have any tried-and-true recipes?

laurel said...

My spanish rice has always turned out extremely mediocre. It's either too mushy, too bland, something's not right... I would love to hear if anyone has the winning recipe...

Nisa said...

mmmmmmmmmm. leah, this looks delish. i make something similar that i call (very creatively) chicken enchilada casserole. i usually make it with green tomatillo sauce (best if made from fresh tomatillos). maybe i'll post about that this week.

Paula said...

Girls...send Laurel some MaSeca corn tortilla mix...then you can make them yourself. Love the blog. Miss you ladies at the Bear Moon. Kiss Kiss.
Paula