Friday, November 06, 2009

Decisions and enchiladas

I have decided to ban myself from making decisions after 5:00 p.m. I am most definitely not making any decisions beyond Coke Zero or water, nachos or enchiladas, athletic pants or jeans.

Nope. Not gonna do it.

Because in the morning, after a full night of rest, I almost always feel differently about the situation. This leads me to regret the decision I made the night before in my tired state. I am much more gracious in the morning.

It's good to know my problem. It's hard to make good decisions when I do not even know the problem. Now, I know that I cannot make good decisions when I'm tired.

So, if you call me after 5:00? Don't ask my opinion.

Unless you want to know if you should eat nachos or enchiladas. Then? I'll help. I'll surely recommend my friend's Chicken Enchiladas. The. Best. Ever.


Chicken Enchiladas

6 boneless, skinless chicken breast halves (about 1.5 lbs total), cooked and shredded
(short cut: Honey Jalapeno Rotisserie chicken from the grocery store, shredded
Cheaper option: cook whole chicken in crockpot and shred meat)
1 T. butter
1 c. chopped onion (you can buy the fresh chopped onion in the produce section)
1 green bell pepper, cored, seeded, and diced
1 red bell pepper, cored, seeded, and diced
1 yellow bell pepper, cored, seeded, and diced
8 oz. grated cheddar cheese
1 4 oz. can diced green chiles
1 c. purchased green chile salsa (Roasted Hatch Chile Salsa is good)
1/2 c. chopped fresh cilantro
4 t. ground cumin
Optional: 1-2 T. of sauce from a can of chipotle chiles in adobo sauce (it is spicy, so only a little of the sauce) Salt and pepper to taste
12-15 7" flour tortillas
10 oz. grated Monterey Jack cheese
1 c. whipping cream
1/2 c. chicken broth

Garnish possibilities: fresh sliced avocado, Pico, chopped tomato, fresh cilantro, guacamole

Preheat oven to 350 degrees. In a medium skillet, melt butter over medium heat. Cook onion and bell peppers until just soft, about 8 minutes. Transfer to a large bowl. Add chicken, cheddar cheese, green chiles, green salsa, cilantro, cumin, chipotle chile sauce (if desired). Season with salt and pepper and mix well.

Grease 10x15x2 inch baking pan or 2 smaller pans. Fill tortillas with filling, and place seam side down in pan. Sprinkle grated Monterey Jack cheese over enchiladas. (May be prepared to this point up to 1 day in advance. Cover and chill.)

Combine cream and chicken broth and pour over enchiladas. Cover pan with foil and bake 30 - 40 minutes. Remove foil and bake uncovered another 10 minutes. Serve with garnish as desired.

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