first try at chicken enchiladas

let's admit it. kasey is not much of a chef. sean does most of the dinner-cooking in our house. sunday nights are usually our big cook-at-home dinner night, so this past sunday kasey took it upon herself to surprise sean with a small mexican feast (really, mexican is the only food kasey can, and wants to, cook). seeing as how we live in new york and there are no true/proper/good mexican food ingredients sold here, we tend to wing it at the grocery store and buy whatever is closest to what we actually need. kasey based her enchiladas off of a martha stewart recipe but incorporated her mexican intuition and dad's guidance. neither of us had ever made these before so here's what she came up with...

+ first swing at chicken enchiladas +

1 lb boneless skinless breast tenders
2 cloves of garlic, chopped
1 small can of green chiles
8 oz jar green salsa (our store only had "guacamole mix" which was really green salsa, and worked fine)
1/3 cup heavy cream
1/4 cup sour cream
1 bag tortillas (ours were low carb whole wheat, next time we're using straight up flour tortillas)
1/2 cup shredded gouda cheese
1/2 cup shredded gruyere cheese
salt
pepper
cumin powder

: season the chicken with salt, pepper, and cumin before grilling it with the garlic.
: mix the green salsa, cream, sour cream, and half the can of green chiles in a bowl.
: in a frying pan lightly coated with olive oil and heat each tortilla for a few seconds.
: mix the grilled chicken, about 1/2 cup of the sauce mixture, about 1/3 cup of cheese, and the remaining chiles in a bowl.
: fill each tortilla with about 2 spoonfuls of the chicken mixture and roll it up placing it seams-side-down in a casserole dish (ours was 9x13).
: top with the remaining sauce mixture and cheese.
: bake at 350 for 40-45 minutes or until cheese has browned and sauce is bubbling.
: top with cilantro or shredded romaine lettuce and serve!


they turned out pretty good if we do say so ourselves!

martha stewart recipe



lots of love,
kasey + sean