Chris loves Mexican food and I find this is an easy way to please and have left overs for lunch through the week! It's also a way for me to use left-overs from when I make roast chicken, which I did last night.
This is a slightly adapted version of my Mom's recipe, she usually uses green enchilada sauce and I like a mix. If you are some sort of alien and prefer red sauce feel free to do that. If you are using one kind of sauce just be sure to get a big can, nobody likes dry enchiladas.
Ingredients
1/2 onion
8-10 olives, sliced (optional)
1/2 roast chicken, meat shredded (you can also boil 2 chicken breasts if you prefer)
24+ small corn tortillas
1 small can green enchilada sauce
1 small can red enchilada sauce
butter/oil as needed
1/2-3/4 cup (or more if desired) cotija or queso fresco cheese. If you can't find either I recommend substituting a blend of jack and cheddar.
1. Chop onion and saute till glassy
2. Add shredded chicken and olives
3. Add equal parts red and green sauce till chicken is moist (god I hate that word) through
4. Spray 9x13" pan and pre-heat oven to 350 degrees
5. Pre-fry tortillas and then 2 by about 30% (think of a Venn Diagram, don't know what that is? Ask a 3rd grader)
6. Fill tortillas w/ 1/4-1/3 cup of chicken mixture. Roll, place in dish and repeat
7. Take cans of sauce and add water till full again, you are just replacing the sauce you added to the chicken and the extra water will help keep you enchiladas moist (ugh).
8. Pour sauce-water mixture over enchiladas, wiggle the pan to make sure the liquids get down into the nooks and crannies.
9. Sprinkle with cheese and additional sliced olives if desired
10. Bake for 30 minutes until cheese is melted and liquid is bubbly.
Sorry I forgot to take pictures!
Wednesday, January 30, 2013
Monday, January 28, 2013
Home Made Granola and Updates
I've been terribly negligent with my blogs lately. A lot of that has to do with the past few months being completely crazy, both personally and professionally. I won't discuss the personal stuff, but I will explain the professional bit. I'm in the process of applying to Ph.D programs in clinical psychology which are RIDICULOUSLY competitive and difficult to get in to. Since around July I have been studying for GRE, taking the GRE, writing essays, assembling materials, applying for scholarships, filling out the FAFSA, etc. So I've been super busy, Chris has been doing a lot of the cooking during the week since on top of all that I'm still working 40 hours a week, and volunteering 5-15. So yeah, personal time is usually spent in comatose exhaustion. However things are starting to get better, all my applications are in and now I'm just waiting to find out who wants me to come for interiews (so far it's just University of Wyoming).
I thought I'd come back with something easy, delicious and more importantly (and fittingly) will save you some time during the week. Home made granola! Eat it with milk, over yogurt, by the handful! The best thing about making your own granola is that high end granola is expensive, this isn't and you can customize it anyway that you want. The recipe I'm going to give is my personal favorite, but I'll make some suggestions about possible substitutions to get you started.
I am totally thinking about making a few batches to send out as Christmas gifts to my gluten tolerant friends and family.
Cherry, Pistachio and Coconut Granola
Ingredients:
1 large beaten egg white
3 cups old fashioned oats
1.5 cups chopped Pistachios (almonds, pecans, hazelnuts whatever floats your boat)
1/2 cup honey (agave, maple syrup)
1.5 cups coconut shavings (unsweetened, if you use sweetened make sure you cut the honey down to 1/3 of a cup)
1/2 cup coconut oil (sunflower seed oil, almond oil, olive oil)
2 tbsp packed brown sugar
1.5 tsp kosher salt
0.5-1 tsp cinnamon
1.5 cups dried cherries (any kind of dried fruit really
Optional: 1/4 cup sesame seeds, pumpkin seeds (add before baking), chocolate chips (after baking) really anything you think would taste good is fine.
Directions:
1.Preheat oven to 300 degrees
2. Toss together all ingredients above, except dried fruit. Spread on rimmed baking sheet
3. Bake, stirring every 10-12 minutes for 40-50 minutes until everything is golden brown and dry.
4. Mix in dried fruit, chocolate chips etc.
5. Let cool and store in an airtight container.
I thought I'd come back with something easy, delicious and more importantly (and fittingly) will save you some time during the week. Home made granola! Eat it with milk, over yogurt, by the handful! The best thing about making your own granola is that high end granola is expensive, this isn't and you can customize it anyway that you want. The recipe I'm going to give is my personal favorite, but I'll make some suggestions about possible substitutions to get you started.
I am totally thinking about making a few batches to send out as Christmas gifts to my gluten tolerant friends and family.
Cherry, Pistachio and Coconut Granola
Ingredients:
1 large beaten egg white
3 cups old fashioned oats
1.5 cups chopped Pistachios (almonds, pecans, hazelnuts whatever floats your boat)
1/2 cup honey (agave, maple syrup)
1.5 cups coconut shavings (unsweetened, if you use sweetened make sure you cut the honey down to 1/3 of a cup)
1/2 cup coconut oil (sunflower seed oil, almond oil, olive oil)
2 tbsp packed brown sugar
1.5 tsp kosher salt
0.5-1 tsp cinnamon
1.5 cups dried cherries (any kind of dried fruit really
Optional: 1/4 cup sesame seeds, pumpkin seeds (add before baking), chocolate chips (after baking) really anything you think would taste good is fine.
Directions:
1.Preheat oven to 300 degrees
2. Toss together all ingredients above, except dried fruit. Spread on rimmed baking sheet
3. Bake, stirring every 10-12 minutes for 40-50 minutes until everything is golden brown and dry.
4. Mix in dried fruit, chocolate chips etc.
5. Let cool and store in an airtight container.
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