Let's Dig In!
Considering there will be many parties happening this long weekend for us Canadians, I figured I'd share this Chicken Enchilada dish in case any of my fellow "Canucks" were looking for something to serve!
I'm keeping this post short so we can spend more time enjoying our long weekend instead of reading a long- winded blog post about enchiladas. However I want to let you know that the green chilies and taco seasoning add a spicy punch to these enchiladas. Keep that in mind when you choose the salsa that will be added to the sauce. Add a spicy salsa and these enchiladas are going to have some serious firepower! I went with a medium salsa and they had a tolerable kick to them.
Hip Cooking Tip
Most grocery stores stock canned green chilies in the aisle where you find the taco shells and salsa. If you can't find them, you can use chopped green bell peppers and a pinch or two of red chili flakes.
Since we're talking about parties I thought I would pair this dish with a band whose music has been sampled by a countless number of bands, both old and new, to create party songs of their own. The band is Parliament, a funkadelic group that was popular in the mid-'70s. It's truly unbelievable how many musical artists they have influenced! I wouldn't be surprised if Lady Gaga gets many of her wardrobe ideas from the crazy outfits these guys used too wear. Once you discover songs such as Give Up the Funk and Flashlight by the Parliament Mother Ship you may find your favorite party tune isn't as original as you once may have thought.
There truly are too many great party songs to choose from so I was hoping you the readers would share party songs you think would be a lot of fun to listen to while prepping delicious food this weekend.
Over at the Closet Cooking blog you’ll find a Pineapple and Banana Salsa. Since a tomato-based salsa is already being used in this enchilada dish I thought this tropical version might be good with tortilla chips on the side.
Party Time Chicken Enchiladas
Enchilada filled with chicken, red onions, green chilies and corn
1 can (14 oz / 398 ml) tomato sauce
1 cup salsa
2 tsp taco seasoning mix
1 tsp brown sugar
2 tsp olive oil
1 cup thinly sliced red onions
1 cup canned or thawed frozen kernel corn
1 can (127 ml) chopped green chilies
3 cups shredded cooked chicken breast
1 tbsp chopped fresh cilantro
Couple pinches each salt and freshly ground black pepper
10 (7-inch) whole wheat flour tortillas
½ cup (packed) shredded old cheddar cheese (2 oz / 57 g)
½ cup chopped green onions, divided
Sour Cream (optional)
To make sauce, in a medium saucepan, combine tomato sauce, salsa, taco seasoning mix and brown sugar. Cook over medium-high heat until sauce begins to bubble. Reduce heat to low and simmer, covered, for 5 minutes. Remove from heat and set aside.
For the filling, in a 10-inch skillet, heat oil over medium heat. Add onions and corn. Cook and stir until onions are tender, about 4 minutes. Add green chilies. Cook and stir for one minute more. Remove skillet from heat. Stir in cooked chicken, cilantro, salt, pepper. Mix well.
To assemble, dip each flour tortilla into sauce to coat both sides. Spoon 1/3 cup of the chicken filling onto each tortilla. Roll tortillas around filling and place seam-side down in an ungreased 9 x 13-inch baking dish. Pour remaining sauce over top. Top with shredded cheese.
Bake, uncovered, in a 350º F oven for 15 minutes. Remove from oven. Top with sour cream, your favorite salsa and sprinkle with green onions. Serve.
Volume: Makes 8 servings
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Brent Garell - @kitchenroadie