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A new submission for 
faccc
So glad its back
Chicken enchiladas
Ingredients
2 tablespoons olive oil, divided $
4 (8-ounce) bone-in chicken thighs, skinned
1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
2 tablespoons chopped cilantro
1/4 teaspoon salt
1/4 teaspoon black pepper
2 cups chopped onion
3 garlic cloves, minced
1 teaspoon chili powder
1/2 teaspoon ground red pepper
1/4 teaspoon ground cumin
1 cup fat-free, less-sodium chicken broth $
3/4 cup water
1 (14.5-ounce) can diced tomatoes $
9 (6-inch) corn tortillas, divided
Cooking spray $
1/4 cup (1 ounce) shredded cheddar cheese
2 green onions, thinly sliced
Preparation
1. Preheat oven to 375°.
2. Heat 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Add chicken to pan; sauté 6 minutes on each side. Place skillet in oven; bake at 375° for 10 minutes or until done. Remove chicken from pan; let stand 15 minutes. Remove meat from bones; shred. Discard bones. Place chicken in a medium bowl; stir in cream cheese, 2 tablespoons cilantro, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
3. Heat a medium saucepan over medium-high heat. Add remaining 1 tablespoon oil to pan, and swirl to coat. Add onion, and sauté for 5 minutes or until tender, stirring occasionally. Add garlic; sauté for 30 seconds, stirring constantly. Remove 3 tablespoons onion mixture; add to chicken. Add chili powder, red pepper, and cumin to remaining onion mixture in pan; sauté 30 seconds, stirring constantly. Stir in chicken broth, 3/4 cup water, and tomatoes; bring to a boil. Tear 1 tortilla into small pieces; add to tomato mixture. Reduce heat to medium, and simmer 30 minutes, stirring occasionally. Remove from heat; let stand 10 minutes. Carefully pour tomato mixture into a blender, and process until smooth.
4. Spread 1/2 cup tomato mixture in the bottom of an 11 x 7–inch glass or ceramic baking dish lightly coated with cooking spray. Warm remaining 8 tortillas according to package directions. Spoon about 1/4 cup chicken mixture down center of each tortilla; roll up. Place seam-side down in prepared dish. Pour remaining tomato mixture over filled tortillas. Sprinkle filled tortillas with cheddar cheese. Bake at 375° for 25 minutes or until bubbly and lightly browned. Sprinkle with green onions.
I like to serve with goya yellow rice
facccSo glad its back
Chicken enchiladas
Ingredients
2 tablespoons olive oil, divided $
4 (8-ounce) bone-in chicken thighs, skinned
1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
2 tablespoons chopped cilantro
1/4 teaspoon salt
1/4 teaspoon black pepper
2 cups chopped onion
3 garlic cloves, minced
1 teaspoon chili powder
1/2 teaspoon ground red pepper
1/4 teaspoon ground cumin
1 cup fat-free, less-sodium chicken broth $
3/4 cup water
1 (14.5-ounce) can diced tomatoes $
9 (6-inch) corn tortillas, divided
Cooking spray $
1/4 cup (1 ounce) shredded cheddar cheese
2 green onions, thinly sliced
Preparation
1. Preheat oven to 375°.
2. Heat 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Add chicken to pan; sauté 6 minutes on each side. Place skillet in oven; bake at 375° for 10 minutes or until done. Remove chicken from pan; let stand 15 minutes. Remove meat from bones; shred. Discard bones. Place chicken in a medium bowl; stir in cream cheese, 2 tablespoons cilantro, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
3. Heat a medium saucepan over medium-high heat. Add remaining 1 tablespoon oil to pan, and swirl to coat. Add onion, and sauté for 5 minutes or until tender, stirring occasionally. Add garlic; sauté for 30 seconds, stirring constantly. Remove 3 tablespoons onion mixture; add to chicken. Add chili powder, red pepper, and cumin to remaining onion mixture in pan; sauté 30 seconds, stirring constantly. Stir in chicken broth, 3/4 cup water, and tomatoes; bring to a boil. Tear 1 tortilla into small pieces; add to tomato mixture. Reduce heat to medium, and simmer 30 minutes, stirring occasionally. Remove from heat; let stand 10 minutes. Carefully pour tomato mixture into a blender, and process until smooth.
4. Spread 1/2 cup tomato mixture in the bottom of an 11 x 7–inch glass or ceramic baking dish lightly coated with cooking spray. Warm remaining 8 tortillas according to package directions. Spoon about 1/4 cup chicken mixture down center of each tortilla; roll up. Place seam-side down in prepared dish. Pour remaining tomato mixture over filled tortillas. Sprinkle filled tortillas with cheddar cheese. Bake at 375° for 25 minutes or until bubbly and lightly browned. Sprinkle with green onions.
I like to serve with goya yellow rice
Category All / All
Species Unspecified / Any
Size 940 x 1178px
File Size 276.2 kB
Heh, like enchiladas. ;) The goat meat itself is not so strongly flavored that it comes through the seasonings.. The goat meat, though, is VERY very lean, so yo have to slow cook it first for about 5 hours and then it's super tender. It tends to be a bit 'sweeter' tasting than beef. There really isn't any other meat quite like it that I can say "It tastes like that!"
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