Saturday, October 5, 2013

Enchiladas

Fall is now here and cooking is more about comfort and warmth.  I really enjoy making personal dishes for my boyfriend and I whenever I can.  It's kind of fun and easy on me when doing the portions.  Tonight was personal chicken enchiladas.


Dinner for two...
1 chicken breast chopped up
1 onion
1 bell pepper
1 avocado
1 lime
1 garlic clove
1 can of green chili's
1 bottle of enchilada sauce
1 cup of gradated cheese
10 corn tortilla's heated up in olive oil
1/2 cup of olive oil
1/2 cup of salsa
sour cream
sea salt
fresh ground black pepper
2 personal backing dishes (oven safe)

With all these there is even enough to make your own quick guacamole.

I started by cooking up the breast of chicken with a bit of olive oil half the onion, chopped up garlic clove, half the bell pepper, half the lime squeezed on top.  Once the meat is cooked all the way threw then add the can of chili's and salt pepper to taste.  Then splash in just a quarter of the enchilada sauce.  Turn down onto a simmer or low heat and let it set until ready to fill the tortillas.  After getting the chicken cooked up then start a pan on medium heat with the olive oil and pan fry them up 30 seconds on each side.  Cooking one at a time then setting them on a towel after cooking then repeating until all ten are cooked!


After finishing up the tortillas your now ready to put a small amount of enchilada sauce on the bottom of each backing dish. This is a good time to set the oven on 325 to preheat.   Taking one tortilla at a time adding the chicken filling into each one rolling them up setting them into the backing dish.


Once you have finished up filling all the corn tortillas now your ready to add the rest of the enchilada sauce to each backing dish evenly.  Then split the cheese up evenly between the two backing dish's as well.  Add as little or as much cheese as you like.  I just gave a ball park idea of a 1 cup.  You can even add olives to the top if you like.  Now put them into the 325* preheated oven for 15 min.  to heat everything evenly and melt the cheese on top.


While the enchiladas are backing now  you can put together your guacamole.  Putting the other half of the chopped onion, bell pepper, and squeezing the other half of the lime into the bowl.  Then chop up all of the avocado and add that.  Sometimes I use a fresh tomato chopped up but tonight I didn't have one.  When I don't have a fresh tomato I use a spoon full or two of salsa.  I add salt and pepper to taste as well.  Mix well and it's ready to be part of the topping!

When the time is up pull the backing dishes out and set to cool for 5/10 min.


Time to top with sour cream, salsa and that yummy fresh guacamole you made!
We were only able to eat about half and that is part of what I love about meals like this.  There are seconds or left overs for each person in one dish no mess and perfect for covering and setting in the frig for later.

Hope that you all enjoy this one.  It's quite simple and yet looks like you spent a lot of time and effort to make dinner.  The only thing we were missing with this dinner tonight was a Patron margarita on the rocks.


Eat, Love, & Live