I invited my future in-laws over for dinner last night so that I could have an excuse to make food in larger quantities than two servings. I have been in a Mexican food mood lately, so I decided to make Chicken Enchiladas. Now, I would like to first say that I had never made enchiladas before, so I didn’t photo document the process, just in case the entire thing was a failure. Failure enchiladas do not get documented for all to read. It turns out they were quite successful, so I took final product pictures.
Also, during the “planning the menu” process, I really wanted to make deviled eggs as an appetizer. Then I thought, “Deviled eggs are not really in the same theme as Enchiladas. How can I make them more…Mexican?” Just as I was thinking this, I scrolled down my Google search to these. Perfect! Guacamole Deviled Eggs, and my oh my were they good. I didn’t follow this recipe, but I will tell you what I did.
These recipes fed 6 people with left overs.
Guacamole Deviled Eggs
10 Hard Boiled Eggs
½ Orange Bell Pepper
1 Jalapeño Pepper
1 Large Avocado
¾ tsp Salt
¾ tsp of Spike seasoning mix
Fresh Cilantro for garnish
Here’s what you do. Get out your handy-dandy food processor. Trust me, it makes your life so much easier. Actually, we just got one as a wedding gift and I used it for everything in these recipes. I was tickled pink with it.
Slice the eggs lengthwise and put all the yokes in the food processor. Lay the empty egg whites on a plate to be refilled with the filling you are about to make.
Next, into the food processor goes your avocado. Pulse it until its smooth. Add the juice of your 1 lime and mix. Then add the bell pepper and cilantro and pulse until the pepper is barely visible in the mixture. Do the same with the jalapeño.
NOTE: Jalapeño peppers can be quite spicy. If you do not want your eggs to be spicy, make sure you clean the seeds and veins out of the pepper. If it is still an overwhelming flavor, try cooking the pepper a little to mute the flavor. I used half of a pepper, took out the seeds but left in the veins for a bright fresh flavor with a little kick.
Taste your mixture. If you taste too much pepper, try adding more avocado and/or lime juice.
Next add your salt and Spike to taste. Dice up your tomato and fold the pieces in by hand. Your food processor will pulverize the tomato and pull out too much moisture into the filling.
Now it’s time to refill the eggs. You can spoon the mixture back into the eggs if you so choose. You can also make your own piping bag by taking a Ziploc Freezer back, loading your mixture into one corner, and snipping off the tip of the corner so that you can squeeze the filling out through the hole.
Fill up the eggs and top with some chopped fresh cilantro for garnish.
Now for the Enchiladas. I made my own Enchilada sauce using this recipe exactly, so I won’t go through it.
Notes on ingredients:
Tortillas: I used extra thin corn tortillas. After baking, they kind of lost their integrity and ended up being more like a casserole. A tasty, tasty casserole. If you use regular corn tortillas, they will stand up to the baking process more and you will be able to serve up individual enchiladas.
Cheese: I used a light shredded Mexican blend. Regular, whole fat cheese melts MUCH nicer and will actually bubble up and brown on the top. Light cheese is missing the fat content that allows for this.
2 boneless, skinless chicken breasts
Queso Fresco Cheese
Shredded Mexican Cheese Blend
½ Sweet onion
2 cloves of garlic
These have a chicken and cheese filling. I used my handy dandy food processor for both.
Cheese Filling – In the food processor, put 1 package of Queso Fresco (broken in to chunks), onion (rough chopped), garlic (whole or chopped), and jalapeño. I cleaned the jalapeño, removed all seeds and veins and cooked them in a sauté pan for a couple of minutes to get more of a roasted pepper flavor. Make sure you cool them down before adding them to the cheese. Blend everything together until you have one homogenous mixture.
Chicken Filling – Cook your chicken however you want. I cooked mine in the tomatillo salsa because I think it gives it great flavor. Cube the cooked chicken and throw it into the food processor. (Clean your food processor between uses. I should hope that is a given.) Pulse it until is shredded, and put it in a bowl. That was easy.
Now make yourself a station. I had my fillings and steamed tortillas on my left, and enchilada sauce and tray on my right.
Note on tortillas: You really need to soften them before attempting to roll them or they will crack. Wrap them in a damp paper towel and microwave the tortillas for 30-45 seconds or until warm.
Start by ladling a bit of enchilada sauce into the bottom of the tray. Dip on side of the tortilla in the enchilada sauce, and lay it down on your assembly plate dry side down. Put your fillings in, wrap them up and place them in the pan. When your tray is full, pour the rest of the enchilada sauce over the top and make sure everything is coated. Sprinkle your shredded cheese over the top.
Bake in a 400° oven for 15 – 20 minutes or until the cheese is bubble and browning on the top.
I encourage you to let it sit for a few minutes before digging in. It will be smoldering hot.
We served this with sour cream and Aardvark’s Secret Sauce at the table, but you can add any condiments you want.
Prepare yourselves for food coma, because this was really hard to stop eating!