08 July 2006
In my mind, this has a great flavor which I'm not used to getting from a less expensive bottle of wine and win's my taste test over the ever-popular Rosemount Shiraz (another of which is in the same price range and makes it to our dinner table quite often!). I make no claim to be a wine taster of any education, but I know what I like and thus far, anyone I've had try this has enjoyed it. One warning: just because it's Penfolds doesn't mean it'll be the same. I am not nearly as much of a fan of the Thomas Hyland and Rawson's Retreat varieties, make sure if you are looking for this that you do indeed get the "Koonunga Hill" bottle. If history proves itself, you won't be disappointed!
03 July 2006
When I first read this recipe, I was hesitant to attempt it since I am not a big enchilada fan, due to the soft corn tortillas used. Luckily, I was feeling daring one night and with my recent attempt to eat healthier, figure why not give it a shot - I mean the worst that could happen is it gets tossed in the trash and we end up with Chinese Take Out. Surprisingly, with one bite, I knew this was a keeper!
1 C chopped onion
1/4 C fresh cilantro
2 Garlic cloves
8 oz salsa Verde (can be store bought)
3 skinless, boneless chicken breasts
1/3 C reduced fat cream cheese
Fat-free, low sodium Chicken broth
12 White Corn Tortilla's
1/4 C crumbled Queso Fresco
Pre-heat oven to 350. Place chicken breasts in oven dish and add some chicken broth (I usually add enough to halfway submerge the chicken, probably about 1 C or so), this helps keep the chicken moist. I also like to season the chicken with any variety of black pepper, white pepper, red pepper, cumin, garlic powder, paprika, chili powder, and / or onion powder. These you can switch out to your own taste. Cover the dish with aluminum foil and bake 30 minutes. Flip the chicken and bake another 20 minutes or until chicken is done. This will obviously differ depending on the size of your chicken breasts. One completely cooked, remove chicken to a bowl and use a fork to shred. Discard remaining chicken broth. Set oven to 425.
Combine onion, cilantro, garlic, and salsa in blender and blend until smooth. In another bowl, combine chicken, cream cheese, and half of salsa mixture. Reserve remaining salsa.
Spoon chicken mixture into corn tortilla, using a small enough amount to allow the tortilla to be rolled into a traditional enchilada. Place rolled enchilada seem-side down in a greased baking dish (I use Pam). Continue this process until all the chicken mixture has been used.
Top enchiladas with remaining salsa (I use a spatula to cover the tortilla's completely to prevent any crispy spots). Sprinkle with crumbles queso and top with chili powder.
Bake for about 18 minutes or until thoroughly heated (chicken has already been cooked, so no worries here!). The cheese should be melted and some areas browned.
Serve these enchilada's with refried beans, black beans, spanish rice, chips and salsa or guacamole, or any other wonderful side dish you desire - or even alone. For those who prefer, a Corona with a lime would be perfect!
Serving size: 2 enchiladas
First and foremost I want to say thank you for a taking a moment to see what this is all about. I hope to slowly compile a list of wonderful recipes as well as any other tidbits which may be useful. I have to take a moment to thank a great friend of mine who has inspired me not only to post this, but to be brave and take a stab at things I would otherwise turn my nose up at. She has earned the nickname "Betty Crocker" among our group of friends and we continue to wait patiently (or rather impatiently) for her to list new recipes in her own blog. So take some time and browse, this will continue to grow and hopefully you will walk away with at least a new idea of what to make for company. Let's eat!