Chicken and Salsa Verde Enchiladas

Verde-top

This recipe is a combination of several that I saw on the internet.  The salsa verde gives a little different version in taste and texture and makes a delicious light lunch.

CHICKEN AND SALSA VERDE ENCHILADAS

  • 2 Tblsp. olive oil
  • 1 medium onion, thinly sliced
  • 2 cloves garlic, minced
  • ½ tsp. cumin
  • 2-½ Tblsp. all-purpose flour
  • 1 cup chicken broth
  • ½ cup salsa verde
  • ¼ cup light sour cream
  • ¼ cup cilantro, chopped
  • 2 cups shredded cooked chicken breast
  • 4 burrito size flour tortillas
  • 1-½ cups shredded cheese

Preheat oven to 375 degrees.
Spray or grease a large baking dish

Heat a large skillet over medium high heat and add 2 tablespoons of olive oil and the onions.
Verde-onions

Saute for 8 – 10 minutes or until the onions are lightly browned. Add the garlic and cumin and saute for an additional minute. Stir in the flour until blended and cook for one minute.

Slowly pour in the chicken broth and bring to a boil. Cook for 2 – 3 minutes or until thickened. Add the salsa verde, sour cream, and cilantro. Stir to combine. Add salt and pepper to taste.
Verde-sauce

Take ½ cup of this sauce and mix with shredded chicken.
Verde-chick

To assemble enchiladas
Verde-burrito

Pour a small film of the sauce from the skillet into the bottom of the baking dish.

Place a tortilla on a cutting board and spread ¼ of the chicken mixture down the center.  Add ¼ cup of shredded cheese.
Verde-filling

Fold the tortilla toward the center on the top and bottom …

Verde-fold

…and roll to form the enchilada.

Verde-finish

Place the enchilada in the baking dish.

Repeat for remaining three enchiladas.

Verde-pan

Pour the remaining sauce in the skillet over the enchiladas and sprinkle with ½ cup shredded cheese.

Verde-cheese

Bake uncovered at 375 degrees F for 20-25 minutes until the dish is bubbly and the cheese is melted.  Serve hot with sour cream and an additional swirl of salsa verde.

4 servings 

Verde-back

Cinco de Mayo Egg Sandwich

cinco-top
Since I was a child, I’ve enjoyed a fried egg sandwich with salt, pepper and a bit of mustard on soft, white Wonder-type bread.  It’s even a good meal when I’m not feeling well if I omit the pepper and mustard.

I wanted to make an egg sandwich that was more substantial and put together a good one with a Mexican flair – just in time for Cinco de Mayo.  The cheese is available in my local grocery …
cinco-cheese

…and I enjoy the soft pretzel buns that my bakery carries.  Fry the egg the way you like it best – I like mine golden brown with the yolk fried hard.

CINCO DE MAYO EGG SANDWICH

  • Servings: One Sandwich
  • Print
  • 1 tsp. olive oil
  • ¼ cup sliced red bell pepper
  • ¼ cup sliced onion
  • Salt/pepper
  • 1 large soft bun
  • 1 egg
  • 1 oz. Mexican cheese in small slices
  • Several cilantro leaves

In a small skillet over medium low heat, heat olive oil and add the red pepper and onion slices.

cinco-1

Sprinkle lightly with salt/pepper and cook, stirring frequently, until vegetables are tender.  Remove vegetables from skillet and place on the bottom half of the bun.

cinco-2
In the same skillet, break the egg, stir the yolk with a fork, and cook until yolk is set.

cinco-3

Turn egg and cook on the opposite side until lightly browned.
cinco-4
Place egg on top of vegetables and immediately place cheese slices on top of egg.  Add several cilantro leaves on top of cheese.

cinco-5
Place top of bun on sandwich and serve immediately.  Delicioso! 


cinco-6

Bailey’s Chicken Fajitas

My youngest daughter e-mailed this recipe to me in 1998, saying how delicious it was.  She also included a little side story about her beagle, Bailey:

“BTW, last night when I was cutting up the chicken we had a bit of a mishap.  I had cut up two of three chicken breasts, then had to run upstairs for something.  Bill and Bailey were upstairs at the time.  When  I went back downstairs to finish, Bill and Bailey were in the kitchen and I noticed Bill had moved my cutting board way back on the sink.  It had been on the edge when I left.  I said to him, ‘Where’s the chicken breast?’  He looked at me with his mouth open and shook his head.  I said, ‘Where’s the chicken breast that was here?’  He said, ‘There wasn’t any chicken breast there.’  Turns out he had come downstairs to find Bailey licking at the cutting board so he moved it.  Apparently she was licking up the last bit of chicken juice because she had already downed the entire chicken breast!  Raw!  Uncooked!  Bacteria-filled!  Ate the WHOLE thing!  Not to mention I had 1/3 less chicken for our dinner tonight.  She’s a pip.”

Since then, the family has called this dish “Bailey’s Chicken Fajitas”.  She should have waited until it was cooked – it’s very tasty

BAILEY'S CHICKEN FAJITAS

  • Liquid Fajita Marinade (recipe follows)
  • 1 pound of boneless, skinless chicken breast
  • 1/4 to 1/2 cup of chicken broth
  • 1 large onion, peeled and sliced
  • 1 medium red bell pepper, sliced in strips
  • Salt and pepper to taste
  • 4 flour tortillas, 8″
  • 1/4 cup sour cream
  • Pico de Gallo (recipe follows)

Cut the chicken breast into thin strips, place in bowl with the Liquid Fajita Marinade, cover and refrigerate for at least 2 hours.

When ready to prepare the fajitas, heat a small amount of chicken broth in a large skillet.  Add the marinated, drained chicken breast and cook over medium high heat, adding broth as necessary until chicken has cooked through, sprinkle with salt and pepper.  Remove chicken strips to another bowl and in the same skillet saute the onion and red pepper slices until tender, adding a small amount of broth as necessary and sprinkle with salt and pepper.

Heat tortillas in the oven or in the microwave and place one tortilla on each of 4 plates.  Divide the chicken strips among the four servings, top each with the grilled onions and red pepper.

Fold the tortillas, place seam-side-down on the plates and top each with a tablespoon of sour cream and 1/4 of the Pico de Gallo.  Serve immediately

Yield:  4 servings

LIQUID FAJITA MARINADE

  • 2 tsp. liquid smoke
  • 1/4 cup water
  • 4 tsp. soy or teriyaki sauce
  • 1 tsp. A-1 Sauce
  • 1 Tblsp.  granulated sugar
  • 2 Tblsp. lime juice

Combine all of the above ingredients and mix well.  Pour over chicken strips and marinate in the refrigerator for at least 2 hours before cooking.

PICO DE GALLO

  • 2 cups cherry tomatoes, halved (or other good chopped fresh tomatoes when available)
  • 1 small onion, finely chopped
  • 3 slices chopped pickled jalapeno peppers
  • 2 Tblsp. lime juice
  • 2 Tblsp. olive oil
  • Sprinkle of salt
  • 2 Tblsp. snipped  fresh cilantro

Mix all of the above ingredients and refrigerate at least 2 hours before serving, stirring occasionally to blend flavors. 

Sadly, Bailey passed away  in 2005 – leaving us with some amazing memories.