Tuesday, September 1, 2009

Recipe Experiment Night Two

The recipe experiment continues. Tonight was chicken enchiladas. Now Hubby makes a phenomenal chicken enchilada with fresh lime and cilantro but it takes an overnight marinating and more preparation than most of us can muster on a Monday night.

This recipe was quick and had all the ingredients to make a good meal. Minus the cilantro. Which my kids don’t like any way.

I had no helpers tonight, they were helping daddy study, and it was a good thing as I am sure the scooping of the mix into the tortillas would have been a blast for them and a debacle for me.

How was it you ask? On a scale from one to ten with five being average I would give it a four. Hubby would give it a four and the “bears” would give maybe a two since all they ate was the black beans. Teagan ate a tad more but it wasn’t substantial enough to raise the score. The tortillas mushed up with the sauce and stuck to the bottom of the pan. Husband said that it would go up a point if I doubled the cheese. He felt that the burrito supreme at Taco Bell tasted better than these. I have to agree.
I would spray the bottom of the pan with Pam and ixnay the sauce, double the cheese inside and out, and only pour 4 ounces of enchilada sauce on top. Maybe that would add up to more of a wet burrito.

When I cook something better than Hubby does (biscuits, oatmeal cookies) he jokes that he is fired from cooking it and will never do so again. Well his job is secure with the chicken enchiladas!

So far this experiment has been a bust. Hubby is really dreading tomorrow night so I might change it up to have a pleasant dining experience. Unless he pisses me off and then he can just deal. Just kidding he’s really a big sweetheart and I love him for tolerating the glory of Me.

Cheesy Chicken Enchiladas
Source: Taste of Home, Cooking School/Fall 2001
Servings: 8

1 pound boneless skinless chicken breast halves, cut into 1/2 inch chunks
1 envelop taco seasoning
1 jar (16 ounces) chunky salsa
1 can (15 ounces) black beans, rinsed and drained
1 can (8-3/4 ounces) whole kernel corn, drained
2 cups (8 ounces) Mexican blend shredded cheese
1 can (15 ounces) mild enchilada sauce
8 flour tortillas (6 inch)
2 tablespoons sliced black olives

Prepare chicken with taco seasoning as directed on package of taco seasoning mix; cool 10 minutes. Stir in salsa, beans, corn and 1 cup cheese. Spread 1/4 cup enchilada sauce on bottom of 13x9x2 baking dish. Place 2/3 cup chicken mixture down center of each tortilla; roll up. Place in dish, seam side down, on top of sauce. Pour remaining enchilada sauce over tortillas; sprinkle with the remaining cheese and the sliced ripe olives. Bake at 375° for 20 minutes or until cheese is melted and filling is hot.

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