Enchiladas de Pollo

For Cinco De Mayo I made a this enchilada recipe that I hadn't made in a number of years just for the fun of it. I had forgotten how much I loved this recipe. For some reason I remember it being very difficult to make but that certainly isn't the case. However, the recipe suggests that you deep fry the tortillas and I simply placed the tortillas on a platter brushed olive oil and microwaved them for 10 seconds to make them pliable. I also put a little of the sauce in the bottom of the pan before I filled the enchiladas.

2 whole chicken breasts

¼ c. cilantro

¾ c. whipping cream

½ small onion, chopped

1 egg

1 bay leaf

salt

8 peppercorns

canola oil, for frying tortillas

8 corn tortillas

½ medium onion, chopped

4 oz. Cheddar cheese or Monterey Jack Cheese, grated

3 T. Parmesan cheese

guacamole

1 4 oz. can diced green chile's

3 or 4 radishes, sliced

1 13 oz. can tomatillos, drained or 1 3/4 c. drained tomatoes

2 c. shredded lettuce

12 ripe olives

Place chicken breasts in a large pot or Dutch oven. Add water to cover, onion, bay leaf, peppercorns and salt to taste. Bring to a boil; reduce heat. Cover and simmer 45 minutes or until tender. Cool chicken in broth. Drain.

Shred chicken, mix with Parmesan cheese and 1 c. Monterey Jack cheese. Add salt if needed.

In blender or food processor, combine green chile's, tomatillos or tomatoes, cilantro, whipping cream, and egg. Preheat oven to 350. Heat oil in a skillet. With tongs place tortilla in oil 1 at a time, hold 3-5 seconds. Drain over skillet or on paper towels. Place 1/8 of the chicken mixture on each tortilla. Roll tightly and place seam side down in a 10x13 pan.

Cover with cream mixture and sprinkle evenly with the Cheddar or Monterey Jack cheese. Bake 20 mins. or until heated through and bubbly. Serve with sour cream, guacamole, garnish with radishes and lettuce.

With the extra meat I tried a new recipe for a simple soup. Robin Miller uses the term "Morphing" to prepare things ahead and put them together for another meal. I had done this for years before I ever heard her say that, but the concept is one that I believe in. That is why I like to make freezer meals or components for meals to throw together in a hurry. I love to plan menus and find ways to save time and money.

2 c. chicken, cooked and cubed

16 oz. salsa, hot roasted peppers

1 4 oz. green chilies

1 10 oz. can chicken broth

1/2 c. water

1/2 c. frozen corn

12 oz. corn tortilla chips, crushed

2 green onions, chopped

avocado, peeled and cubed

sour cream

Combine salsa, green chilies, chicken broth, and water, bring to a boil. Add corn and chicken. Add the chips and ladle into bowls, place sour cream on top add green onions and avocado. (So simple it feels wrong.)