faking mexican food: chicken enchiladas

I miss the enchiladas at Las Margaritas restaurant in Vancouver and there’s no Mexican restaurants here so I decided to give enchiladas a go.  I couldn’t find an enchilada recipe that I liked plus I couldn’t be bothered to go out and buy a bunch of ingredients so here’s a bastardized, yet successful! attempt.

Serves 2

~ 4 pieces of chicken (it’s up to you how much you wanna use.  we ended up using 2 thighs and 2 legs because that’s what we had)   /  1 chicken bouillon cube  /  2 bay leaves  /  2 tbsp flour  / 2 tbsp canola oil  /  1 & 1/2 cup water  /  4 tbsp tomato paste  /  1 tsp cumin  /  1/2 to 1 tsp chipotle chilli powder  (we used 1 tsp and we found it pretty spicy but maybe we’re just wusses)  /  1 tsp garlic powder  /  a few splashes of Franks hot sauce  /  4 medium tortillas  /  shredded cheese (however much of whatever kind of cheese you want.  we just used aged white cheddar because that’s what we had but regular ol’ cheddar would actually probably be better)  / fat-free greek yogurt


Throw the chicken, bay leaves, and half the bouillon cube into a pot and fill with enough cold water to cover.  Put on a lid and bring to a boil and then uncover and lower to about medium-heat.  It took about 25-30 minutes to poach the chicken through but it just depends on what cuts of chicken you use.  (Side note:  most recipes seem to get you to just stir-fry the chicken but I just wanted to see if poaching would get a tastier result.)  At this point, you can preheat your oven to 375.  In the meantime, in a saucepan add the flour and oil and cook together for about a minute over medium heat.  Add the water, the other half of the bouillon cube, the tomato paste, cumin, garlic powder, chipotle chilli, and Franks.  Lower the heat and keep stirring until it thickens up and is smooth and then remove from the heat.  After the chicken is cooked through, de-skin and de-bone and shred.  Spread a little of the enchilada sauce onto the bottom of a baking dish.  Roll up even portions of the chicken into each tortilla and line them up in the baking dish upside down so that they don’t pop open all over the place.  Pour the rest of the sauce all over and top with the cheese.  Bake for about 10 minutes and if you want you can broil it a bit after just to get a bit of a crisp going on.  And that’s it!  Since Rock doesn’t really appreciate full-fat sour cream the way I do, we had ours with a bit of fat-free greek yogurt on the side.



Rock says it was spicy but he liked the sauce and now he’s very full.  I think the pictures make the dish look like one hot mess but don’t let that deter you; it was a tasty hot mess.


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