Random recipe: Chicken & Goat Cheese Enchiladas

Can you believe I have never had an enchilada? How is that even possible? I had no idea how they were even made. A taco with lots more cheese, or a soften quesadilla with more cheese. It reminds me of the quote I mentioned in this Chicken Taco Chili recipe:

“I laughed because I recently read Jim Gaffigan’s book “Food: A Love Story” and he mentions how mexican food is all the same ingredients served in different ways. Quesadillas are tacos, grilled in a pan, which are the same as enchiladas and nachos. You get the point.”

In any case, they were good. I felt so full, but I loved all the rich flavors. Maybe we will have to do a week where on Monday we have quesadillas, Tuesday: tacos, Wednesday: nachos, Thursday: enchiladas, what should we have on Friday. They are all the same ingredients. I can now say that I have had enchiladas, and this recipe was oh so good. We did not add the garlic (well I should say Chris did not add the garlic) and we cut the recipe in half. Next time we might make them and add beans and rice. Although if we do I might only be able to eat one enchilada.

Chicken & Goat Cheese Enchiladas from Love and Olive Oil

Yield: 8 enchiladas
Total time: 45 minutes

Ingredients:

  • 1 teaspoon vegetable oil
  • 1 medium onion, chopped (about 1 cup chopped)
  • 2 garlic cloves, minced
  • 1/2 cup canned tomato sauce
  • 1/3 cup chicken broth
  • 9 ounces cooked shredded chicken (from about 2 smallish chicken breasts)
  • 1/4 cup fresh cilantro, plus more for topping
  • 1/4 cup pickled jalapeños, drained and chopped
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 3/4 teaspoon kosher salt
  • 8 flour tortillas
  • 1/2 cup (4 ounces) soft goat cheese
  • 1 1/2 cups enchilada sauce
  • 1 cup Mexican blend cheese
  • sour cream, for garnish

Directions:

  1. Preheat oven to 400 degrees F. Lightly spray a 13-by-9-inch baking pan with cooking spray.
  2. Heat oil in a non-stick skillet set over medium heat. Add onion and garlic and stir until softened, about 2 minutes. Add tomato sauce, chicken broth, chicken, cilantro, jalapeños, chili powder, cumin, oregano, and salt. Simmer until slightly reduced, 4 to 5 minutes. Remove from heat.
  3. Lay a tortilla flat on a clean work surface. Spread a generous tablespoon of goat cheese in a stripe down the center, then top with about 1/3 cup of chicken mixture. Roll up and place, seam side down, in prepared baking pan. Repeat with remaining tortillas. Pour enchilada sauce over top and sprinkle with grated cheese. Cover with aluminum foil and bake until heated through and cheese is melted, about 20 to 25 minutes (if you like your cheese speckled with brown, remove the foil during the last 5 minutes of baking).
  4. Serve warm, topped with fresh cilantro and a dollop (or splatter) of sour cream if desired.

Random recipe: Slow Cooker Chicken Tortilla Soup

I am a fan of tortilla soup. After seeing the movie, Tortilla Soup, I became quickly interested in trying tortilla soup. Can you believe I had never had it before watching that movie? Now I am addicted. It has been a while since we have made some at home. For a long time we made it religiously. Recently I found a crock pot version and thought it might be even easier than the version we made in the past.

Slow Cooker Chicken Tortilla Soup (Cooking Classy)

2 1/2 (14.5 oz) cans low-sodium chicken broth (4 1/2 cups)
1 (14.5 oz) can petite diced tomatoes
3/4 cup finely chopped yellow onion
4 cloves garlic, pressed through a garlic crusher
2 1/2 tsp chili powder
1 1/2 tsp ground cumin
3/4 tsp paprika
1/2 tsp ground coriander
salt and freshly ground pepper, to taste
1 1/2 lbs boneless skinless chicken breasts
1 (14.5 oz) can black beans, drained and rinsed
1 1/2 cups frozen corn
1 Tbsp fresh lime juice
1/4 cup chopped fresh cilantro

For serving:
tortilla strips or tortilla chips
shredded cheddar or monterey jack cheese
diced avocado, diced roma tomatoes, sour cream (optional)

Directions:

Pour chicken broth and diced tomatoes into a slow cooker. Add onion, garlic, chili powder, cumin, paprika, coriander and season with salt and pepper to taste. Add chicken breasts then cover with lid and cook on LOW heat 6 hours, or until chicken is cooked through.

Remove chicken and shred, then return to slow cooker along with black beans, corn, cilantro and lime juice, stir. Allow to cook until heated through.

Serve warm with tortilla strips and cheese and other optional ingredients.

Note: We did not have raw chicken breasts, we had Trader Joes pre-cooked chicken breasts. Near the end of cooking we shredded them up and mixed in. You could probably use rotisserie chicken in the same way.

I will just say that I had two full bowls. Between Chris and I, we ate the entire crock pot. Oops. Probably too much to have in one night, but it was oh so good.