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When most folks cull up an image of enchiladas it typically involves a lot of cheese, a lot of "gravy" (that's basically chili to those of you who aren't up to snuff on your Tex-Mex) & a lot more cheese. This classic Tex-Mex ooey gooey enchilada holds a soft spot in my heart, but it's not the end of the enchilada road, so to speak. These simple stuffed tortillas have endless potential. I know I've rambled about this Mexican staple before & I know I will again -- I'm compelled, what can I say? Experiment with sauce & fillings. Try tomatillo sauce & squash, a spicy red chipotle sauce & chorizo, a cream sauce & crab, get creative. My latest experimentation was with smokey/sweet mole sauce, tangy goat cheese, walnuts & dried fruit. A light, ever-so-slightly sweet, smokey, tangy enchilada with just enough bite from the nuts was the result. Cranberry chicken enchiladas are anything but your run of the mill gooey cheese stuff.
Spring Berry Salad
3 c. mixed greens
1/2 red onion, sliced thinly
1/2 c. black berries
1/4 c. mandarin orange slices
2 tbsp. dressing of choice (I prefer a homemade balsamic vinaigrette.)
Toss all ingredients in a large salad bowl to combine. Drizzle with dressing & toss once more.
Cranberry Chicken Enchiladas3 c. mixed greens
1/2 red onion, sliced thinly
1/2 c. black berries
1/4 c. mandarin orange slices
2 tbsp. dressing of choice (I prefer a homemade balsamic vinaigrette.)
Toss all ingredients in a large salad bowl to combine. Drizzle with dressing & toss once more.
1/2 corn tortillas
1 boneless skinless chicken breast, cubed
2 tbsp. olive or vegetable oil
1 yellow onion
2 cloves garlic
1 tsp. cumin
1/4 tsp. cinnamon
salt to taste
pepper to taste
1/4 c. walnut halves & pieces
1/4 c. dried cranberries
2 tbsp. goat cheese
2 c. monterrey jack cheese, shredded
1 c. prepared mole sauce
Pre-heat the oven to 350F & lightly grease a baking pan (size can vary) with butter or olive oil to keep the enchiladas from sticking. Meanwhile, in a medium skillet heat the oil & saute the onion until it begins to brown. At this point add the garlic, cumin, cinnamon, salt, pepper & chicken. Cook through (about 4 minutes). Transfer the mixture to a bowl & set aside. Once cool enough to handle, shred the chicken with a fork.
Keep the skillet warm & heat each tortilla for a few seconds prior to rolling to make them more pliable. Fill each tortilla with a tbsp. or so of the chicken mixture, a tbsp. of mole sauce & a sprinkling of monterrey jack cheese. Roll as tightly as possible without breaking to tortillas & snuggle each enchilada up next to the other leaving no space between the two. Continue this process until the tortillas are all full.
Top the enchiladas with the remaining mole sauce, remaining monterrey jack cheese, the goat cheese, walnuts & cranberries. Drizzle a bit of olive oil over the top the keep the enchiladas moist. Bake at 350F for 15 minutes or so, or until all of the cheese has melted.
1 boneless skinless chicken breast, cubed
2 tbsp. olive or vegetable oil
1 yellow onion
2 cloves garlic
1 tsp. cumin
1/4 tsp. cinnamon
salt to taste
pepper to taste
1/4 c. walnut halves & pieces
1/4 c. dried cranberries
2 tbsp. goat cheese
2 c. monterrey jack cheese, shredded
1 c. prepared mole sauce
Pre-heat the oven to 350F & lightly grease a baking pan (size can vary) with butter or olive oil to keep the enchiladas from sticking. Meanwhile, in a medium skillet heat the oil & saute the onion until it begins to brown. At this point add the garlic, cumin, cinnamon, salt, pepper & chicken. Cook through (about 4 minutes). Transfer the mixture to a bowl & set aside. Once cool enough to handle, shred the chicken with a fork.
Keep the skillet warm & heat each tortilla for a few seconds prior to rolling to make them more pliable. Fill each tortilla with a tbsp. or so of the chicken mixture, a tbsp. of mole sauce & a sprinkling of monterrey jack cheese. Roll as tightly as possible without breaking to tortillas & snuggle each enchilada up next to the other leaving no space between the two. Continue this process until the tortillas are all full.
Top the enchiladas with the remaining mole sauce, remaining monterrey jack cheese, the goat cheese, walnuts & cranberries. Drizzle a bit of olive oil over the top the keep the enchiladas moist. Bake at 350F for 15 minutes or so, or until all of the cheese has melted.
2 comments:
That sounds so good! I wonder if they freeze well?
R: Good question! You know, I think they would do just fine. You might want to go a bit heavy on the sauce if you plan on freezing to keep the tortillas from drying out.
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