Been a while! I took February off, I guess. But I’m back with a new recipe born out of desperation to save money and make a ton of food that I will subsequently eat the rest of the week.
First up, season the chicken thighs and throw them into a 375 degree oven for about 20-25 minutes.
NOTE: I’d recommend using chicken breasts. The thighs weren’t bad, but I think the breasts are more familiar and more apt for chicken enchiladas.
The spice rub consisted of salt, black pepper, cayenne pepper, chipotle chili powder, ancho chili powder, and garlic powder.
As the chicken cooks, time to chop the cilantro and dice up the zucchini. I fried the zucchini for a few minutes with a pinch of salt to soften it up a bit. Into the mixing bowl they go.
When the chicken is ready, it’s time to shred it. This could easy be done with a knife or cleaver, but I decided to give my forearms a workout and use two forks.
Once the chicken is shredded, I added the veggies as well a cup of sour cream, a small can of green chilis, a package of “Mexican” cheese (usually just a mix of cheddar, colby, and monterey jack), as well as some onion powder and smoked paprika.
I had a photo of the mixture, but honestly, it’s the least appetizing sight ever, so I chose not to include it. The important part was that it tasted good.
Time to ready the tortillas, which I put on a place and microwaved for 30 seconds (makes them more malleable).
At the same time, I coated the bottom of my cooking pan with enchilada sauce (store bought, but I did add a pinch of cinnamon and sugar to it).
Now, the wrapping.
There will be a lot of filling, so you definitely want to add a good amount to each tortilla (in the center). Once wrapped, place the tortillas in the tray, seam side down. This makes a ton of enchiladas, so be warned. Once they’re situated, cover the tortillas with more enchilada sauce and stick in the oven (375 degrees for 10-15 minutes, until everything is warm.
Once everything is warm, take the enchiladas out of the oven, cover with the shredded cheese, and stick back in the oven until the cheese is melted. This is the final result:
Thanks for reading, and I hope you give this a try!