Tag Archives: filling

Chicken and spinach enchiladas

If there was ever a point in my life where I was forced to eat only one ethnic group’s food for the rest of my life, I’d probably pick Mexican food. All the pungent flavors, bright colors, and different textures just sing to me when I eat it. It’s beautiful! Red tomatoes, green peppers, yellow rice, brown beans, and slowly-cooked meats marinated in deliciously spicy (or sometimes sweet-savory) sauces…how can you go wrong?

When M and I first moved into our current apartment, I was unsure of my cooking skills as chef, even if I had been cooking for over a decade. So, when we began planning out the meals we’d eat, M decided she wanted enchiladas, and I readily agreed. Simply to make and easy to eat, enchiladas are a great meal to make, whether cooking for a crowd or just two people. M and I always make four enchiladas, and eat two apiece. This night was an anomaly, but I chalk it up to the veggies in the enchiladas…they’re great filling!

I mixed up a canned enchilada sauce with chipotle peppers, roasted garlic and spices to make it taste better than ever, and add some to the filling to make the flavors pop. You can use any kind of shredded cheese you like, although I always reach for Tillamook. When wrapping, it’s easiest to roll with the flap on top so that you don’t get filling all over everywhere.

Cheesy chicken and spinach enchiladas

3 chicken thighs or 2 chicken breasts, poached and shredded

4 flour tortillas (we used medium ones, as large is too big)

2/3 c shredded cheese

3 c spinach, wilted and chopped

2/3 c refried beans

3/4 c canned enchilada sauce (we use Rosarita brand)

1 tbsp chipotle pepper puree (or adobo sauce, if you prefer)

1/2 tbsp roasted garlic, mashed into a paste

cumin, cayenne, pepper and garlic powder to taste.

Preheat your oven to 350°F (176°C.) Line an 8×8 inch cake or brownie pan with foil.

In a pan, heat the refried beans and season with some cumin, cayenne, garlic powder and pepper. Mix and cook until heated through, then set aside. While it’s cooking, use a small bowl to mix the enchilada sauce, roasted garlic, pepper and chipotle puree. Taste and adjust for spice.

In a large bowl, mix together the shredded chicken, chopped spinach, and about a 1/3 cup of the shredded cheese, as well as 3 tablespoons of the enchilada sauce. Spread two tablespoons’ worth of enchilada sauce across the bottom of the foil-lined pan. Place a tortilla inside the pan and spread 1/4 of the beans across the tortilla. Fill it with the chicken and spinach mixture, then fold it and flip it over. Repeat with the remaining three tortillas.

Once all your tortillas are folded, spoon the remaining sauce over the enchiladas, making sure to spread it around evenly. Top with the remaining cheese, and pop them in the oven for 25 minutes, or until the cheese is entirely melted. If you like, place them under the broiler for a few minutes for color, but keep an eye out to make sure the cheese doesn’t burn.

Once you’ve taken the enchiladas out, serve them up with beans, chips, pico de gallo and whatever else you like! 

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Filed under Ethnic

French onion soup

Today, pheasants, was approximately as cold as Washington gets when there’s no snow involved. It was absolutely freezing and I was walking around in a skirt and heels down in the U district, looking for a job.

Coming home, M and I were nothing short of tired and cold, and very hungry. We’d picked up a loaf of my favorite French bread (crusty on the outside, light and fluffy as a dream on the inside) with which to dip, nosh and generally make merriment. This soup is brothy, light and satisfying. The recipe feeds two hungry people, three less hungry people, or four to six as an appetizer. In an effort to make the easiest soup known to man, I present now to you:

Pheasant’s easy onion soup

2 medium yellow onions

2 cloves garlic, minced

1 tsp vegetable oil

1 tsp garlic mash

1 tsp ground, dried rosemary (measure after grinding)

2 tsp soy sauce (Aloha brand highly recommended)

2 c beef broth

2 c water

bay leaf

1/4 c red wine (optional)

salt and pepper to taste

In a soup pot, heat the oil on medium. As it’s heating, slice the onions very finely. Add them to the pan, stirring. Mince the garlic and add it, as well as the garlic mash, rosemary and some pepper. Stir this all together and allow it to sauté for a few minutes until everything starts to wilt and become translucent. 

Turn the heat up to medium-high and allow the onions to brown for a while. Once it’s beginning to brown and crisp, turn it back down to medium-low and let it go for 20-30 minutes, checking occasionally to adjust the heat, until the onions have become caramel-colored, soft, and reduced to 1/3 their original size.

Once reduced...voila!

The pan should have a nice, deeply-browned (but not burnt!) fond across the bottom (fond is the fancy French term for that brown crusty stuff on the bottom. And it’s better than gold!)

This is fond. You may now fall to your knees in worship.

Turn the heat up to medium-high. Add the soy sauce and wine to the pan to deglaze, making sure to scrape every last bit of that fond off the bottom. If you aren’t using wine, just use a little water. Once everything is all mixed together nicely, add the bay leaf, beef broth and water, then turn it up to a boil. When it boils, turn it down to a simmer and let it go for about ten minutes, or reduced to 2/3 its original volume.

A little taste-test during the process...

If you like, melt Gruyere cheese over crostini and float in the soup. M and I, however, prefer our French bread dipped into the broth. Enjoy!

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Filed under Autumn, Seasonal, Soup, Winter