Wednesday, April 29, 2015

cookin' at work: early cinco de mayo ...

... really good enchiladas. Stuffed with chicken and covered with yummy sauce. Pretty easy recipe, that starts with a chicken that is already cooked in the deli. Just out of curiosity, and for the just for the sake of argument, I was looking at whole chickens in the meat department recently. Whereupon I discover there is little difference in price between a raw, take it home and do it yourself whole bird, and one that is already seasoned, rotisserie cooked, and packaged for your consumption.

So by all means, stop by the deli and get yours today. Save yourself the aggravation, annoyance and nasty-ness of having to take the raw, naked bird home and wash, season, bake it yourself. Plus this is pretty much the main ingredient for the enchiladas. And... once you get the meat pulled off, you will have enough to make the recipe twice, or have chicken salad tomorrow night. So go for it, ready cooked chicken from the deli.!

The other thing you need is something to wrap it in, or it's not an enchilada. And something to hold it together when you do the wrapping. This recipe had me using a dip from the cooler in the deli, that was sort of spicy. But also indicated if you did not want to go that route, you could do your own thing. Make it according to your temp. specs. as hot as you like, or not. Using whipped cream cheese and as much or little hot sauce as you choose. Which is pretty much what I tell passers-by, customers stopping by for a taste test all the time: you know what your taste buds can tolerate, so you decide the heat index for your recipe.

The topping (which also goes in the baking dish under the rolled up tortillas) is a cup of salsa verde and a can of chicken soup.  Roll 'em up and put them in the pan, sprinkle with cheese and put in a 400 oven about twenty minutes to heat through. That's it. Yummy... plus there was also a delicious recipe for three ingredient salsa... oh, my, goodness!

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