BAYAMONXXX
Land Of The Snakes
my favorite spanish foods are chicken fried steak with rice & beans and a lettuce & tomato salad...the roast pork is very good also.
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New week new food topic
- Thread starter Skyraider22
- Start date
Namreg
Banned
like camembert? :nanner:
Ok, here we go...
Sour Cream Chicken Enchiladas - Serves 4
1.) Bring the water to a boil. Add the cumin, pepper, and chicken bouillon. In a separate bowl mix the corn starch with a little cold water until all the corn starch is dissolved. Add the corn starch mixture to the boiling water and stir until thickened. If it becomes too thick add a bit more water.
2.) Season the chicken and cook in a deep frying pan until browned (I usually use olive oil infused with chili peppers). Add the cream cheese and salsa to the chicken and stir until the cream cheese is melted down. This should form a nice thick sauce.
3.) Preheat the oven to 347F (175C). Coat a deep baking dish with half of the cumin/pepper mixture. Begin spooning the chicken mixture into tortillas and rolling them, putting them into the dish. Repeat until the 8 enchiladas are made. Cover the enchiladas with the rest of the cumin/pepper mixture.
4.) Cover the dish with tin foil and bake in the oven for 15 minutes.
5.) Mix the sour cream with lemon juice until you have a nice mixture. Depending on the size of the container of sour cream (I think the one I use is roughly 1/2 cup) this is around 2tbs.). The mixture should be thin enough to spread over the top of the enchiladas. Season with chili powder to taste.
6.) After the 15 minutes are up, uncover the dish and spread the sour cream mixture over the enchiladas. Sprinkle shredded cheddar cheese over the dish and garnish with some chili powder if you wish. Bake uncovered for 5 more minutes or until the cheese is melted.
Some tips: When I make the cream cheese chicken mixture, I like adding crushed chili pepper for more spice. I also like adding some lemon zest to the sour cream mixture to give it a little more tang. Sometimes I use lime juice instead.
This isn't your traditional enchilada, but it's become a household favorite and there's never any left (btw, DO NOT bother to save leftovers. It'll turn out really nasty the next day).
And there you have it.
Sour Cream Chicken Enchiladas - Serves 4
- 1 and 3/4 cup water
- 1/2 chicken bouillon cube
- 1/2 tsp cumin
- 1/4 tsp powdered black pepper
- 2 tbs corn starch
- 1lb chicken breast cubed in bite sized pieces
- 1 package cream cheese (I think I use the 150 or 175g packages but you can use the bigger and the light cream cheese works just as well)
- 1 jar salsa (about the size of jars you'd find in the chip area of a store, and don't use wattery salsa. Use thick, chunky salsa like the Doritos brand.)
- chili powder, cumin, coriander (fresh or dried), or other seasoning for the chicken
- 8 flour tortillas
- 2 cups shredded cheddar cheese
- 1 container sour cream (light or FF works fine)
- lemon juice
- chili powder
1.) Bring the water to a boil. Add the cumin, pepper, and chicken bouillon. In a separate bowl mix the corn starch with a little cold water until all the corn starch is dissolved. Add the corn starch mixture to the boiling water and stir until thickened. If it becomes too thick add a bit more water.
2.) Season the chicken and cook in a deep frying pan until browned (I usually use olive oil infused with chili peppers). Add the cream cheese and salsa to the chicken and stir until the cream cheese is melted down. This should form a nice thick sauce.
3.) Preheat the oven to 347F (175C). Coat a deep baking dish with half of the cumin/pepper mixture. Begin spooning the chicken mixture into tortillas and rolling them, putting them into the dish. Repeat until the 8 enchiladas are made. Cover the enchiladas with the rest of the cumin/pepper mixture.
4.) Cover the dish with tin foil and bake in the oven for 15 minutes.
5.) Mix the sour cream with lemon juice until you have a nice mixture. Depending on the size of the container of sour cream (I think the one I use is roughly 1/2 cup) this is around 2tbs.). The mixture should be thin enough to spread over the top of the enchiladas. Season with chili powder to taste.
6.) After the 15 minutes are up, uncover the dish and spread the sour cream mixture over the enchiladas. Sprinkle shredded cheddar cheese over the dish and garnish with some chili powder if you wish. Bake uncovered for 5 more minutes or until the cheese is melted.
Some tips: When I make the cream cheese chicken mixture, I like adding crushed chili pepper for more spice. I also like adding some lemon zest to the sour cream mixture to give it a little more tang. Sometimes I use lime juice instead.
This isn't your traditional enchilada, but it's become a household favorite and there's never any left (btw, DO NOT bother to save leftovers. It'll turn out really nasty the next day).
And there you have it.
