Posted by: nameless
« on: October 19, 2011, 11:34:47 AM »So I concocted an enchilada the other day that impressed the pants off me! I discovered Frontera Grill's sauces at Sunflower and they had a green enchilada sauce. I love his salsas, so I bought it. YMMV with the ingredients/manufacturing. I haven't called, but some of the sauces have a warning for facility, others don't. On his salsas, there is only one with a pn/tn same equipment warning, the others don't. Taking that at face value, I'm comfortable with the labels.
ZOMG.
I could very well make the sauce at home like krasota's recipe, but I tend to not have time most days and want a quick dinner.
So - broth-poached shredded chicken w/ broiled butternut squash and lightly carmelized vidalias with Oaxaca cheese and the Frontera green enchilada sauce.\
I never knew broiled squash was SO FREAKING GOOD with vidalias and chicken! I used leftover filling the next day for lunch and scooped it up with Food Should Taste Good sweet potato chips.
From my FB:
Basics:
Mix roasted butternut squash slices, carmelized vidalia onion slices, and shredded cooked chicken with a little green enchilada sauce and shredded oaxaca cheese. Make enchiladas with either corn or flour tortillas and pour sauce over and top with cheese. Bake 400F for 20 min or so.
For a meal for myself + leftovers I used 1 large chicken breast, 1 packet enchilada sauce, 1/2 round Oaxaca cheese, half a vidalia, and 1 small butternut squash + 3 tortillas. I had extra filling which I'll save for lunch! This made 3 full enchiladas also.
Enchilada sauce: I used Frontera Grill's Green Enchilada sauce...it ROCKS! http://www.fronterakitchens.com/shopping/product/green-chile-enchilada-sauce-pouch/
Found it at Sunflower Market for $1.99
Roasted Butternut Squash Slices: Peel a butternut squash and slice off bottom round. Slice top part into 1/4" rounds. Cut bottom round in half, scrape out seeds, and then slice into 1/4" strips. Put in a glass dish, sprinkly water, and cover with cling wrap and nuke for 2-3 minutes. you want it barely forkable. Line a cooking sheet with non-stick foil and spread out squash pieces, brush with olive oil and sprinkle with kosher salt. Put under broiler til light brown, flip, brush more oil, and lightly brown again. Some spots may get real dark and that's ok.
Onions: slice up an onion and carmelize in a frying pan w/ olive oil...or...cook til translucent so you'll still have texture.
Chicken: Put boneless chicken breasts in a heavy bottomed pot so they are single layer. Pour low-sodium chicken broth til breasts are almost covered then top off the rest with water. Liquid should be 1" over chicken. Bring to a boil, then reduce to barely a simmer. Cover with a little gap open and let almost-simmer for 15 minutes. Then turn burner off and let sit for 20 minutes in hot liquid. I kept a meat thermometer in the middle of one of the breasts...I let it almost-simmer til it hit 160F then when sitting it went up to 170F. So it's all good. Remove from broth and shred with 2 forks.
Enchilada filling: Mix chicken, squash, onion, and a few TB of enchilada sauce together for filling. Lay out softened tortilla and sprinkle with shredded Oaxaca cheese. Roll up enchilada (I do mine burrito style w/ flour tortillas) and lay in baking dish lined with non-stick foil. Top enchiladas with extra sauce and cheese. Bake 400F for about 20 minutes or til hot all the way through and tortillas are soggy with sauce.
ZOMG.
I could very well make the sauce at home like krasota's recipe, but I tend to not have time most days and want a quick dinner.
So - broth-poached shredded chicken w/ broiled butternut squash and lightly carmelized vidalias with Oaxaca cheese and the Frontera green enchilada sauce.\
I never knew broiled squash was SO FREAKING GOOD with vidalias and chicken! I used leftover filling the next day for lunch and scooped it up with Food Should Taste Good sweet potato chips.
From my FB:
Basics:
Mix roasted butternut squash slices, carmelized vidalia onion slices, and shredded cooked chicken with a little green enchilada sauce and shredded oaxaca cheese. Make enchiladas with either corn or flour tortillas and pour sauce over and top with cheese. Bake 400F for 20 min or so.
For a meal for myself + leftovers I used 1 large chicken breast, 1 packet enchilada sauce, 1/2 round Oaxaca cheese, half a vidalia, and 1 small butternut squash + 3 tortillas. I had extra filling which I'll save for lunch! This made 3 full enchiladas also.
Enchilada sauce: I used Frontera Grill's Green Enchilada sauce...it ROCKS! http://www.fronterakitchens.com/shopping/product/green-chile-enchilada-sauce-pouch/
Found it at Sunflower Market for $1.99
Roasted Butternut Squash Slices: Peel a butternut squash and slice off bottom round. Slice top part into 1/4" rounds. Cut bottom round in half, scrape out seeds, and then slice into 1/4" strips. Put in a glass dish, sprinkly water, and cover with cling wrap and nuke for 2-3 minutes. you want it barely forkable. Line a cooking sheet with non-stick foil and spread out squash pieces, brush with olive oil and sprinkle with kosher salt. Put under broiler til light brown, flip, brush more oil, and lightly brown again. Some spots may get real dark and that's ok.
Onions: slice up an onion and carmelize in a frying pan w/ olive oil...or...cook til translucent so you'll still have texture.
Chicken: Put boneless chicken breasts in a heavy bottomed pot so they are single layer. Pour low-sodium chicken broth til breasts are almost covered then top off the rest with water. Liquid should be 1" over chicken. Bring to a boil, then reduce to barely a simmer. Cover with a little gap open and let almost-simmer for 15 minutes. Then turn burner off and let sit for 20 minutes in hot liquid. I kept a meat thermometer in the middle of one of the breasts...I let it almost-simmer til it hit 160F then when sitting it went up to 170F. So it's all good. Remove from broth and shred with 2 forks.
Enchilada filling: Mix chicken, squash, onion, and a few TB of enchilada sauce together for filling. Lay out softened tortilla and sprinkle with shredded Oaxaca cheese. Roll up enchilada (I do mine burrito style w/ flour tortillas) and lay in baking dish lined with non-stick foil. Top enchiladas with extra sauce and cheese. Bake 400F for about 20 minutes or til hot all the way through and tortillas are soggy with sauce.