Janet's Chicken Enchiladas
FOODday November 29, 2005
1/2 tsp salt
1 tsp mild or hot chili powder
1 tsp ground cumin
1/2 tsp ground black pepper
4 boneless chicken breast halves, pounded so they are to even thickness
2 tbsp olive oil
2 15 oz cans green enchilada sauce
8 oz shredded pepper jack cheese (2 cups)
8 oz shredded medium or sharp cheddar cheese (2 cups)
12 8-inch corn tortillas
Preheat oven to 350 degrees. Lightly spray a 9-by-13 inch baking pan with nonstick cooking spray.
In a small bowl, mix together salt, chili powder, cumin and pepper.
In a larger bowl, drizzel the chicken breasts with olive oil and rub into each breast to cover. Sprinkle spice mixture over breasts and rub it into them. If using cooked chicken, toss with spice mixture and skip the grilling.
Grill chicken breasts for approximately 5 minutes on each side, or until chicken reaches 165 degrees on an instant-read thermometer. Alternately, bake breasts in a 350-degree oven for about 15 minutes.
Remove chicken from the grill or oven and place on a clean plate; let rest for about 15 minutes. Slice into 1/4-to-1/2-inch strips.
Head both cans of enchilada sauce in an 8-to10-inch saute pan. In a medium bowl, mix cheeses together. Pour 1 cup of warmed sauce into bottom of baking pan.
Over medium heat, with small amount of oil in skillet, heat tortillas individually to soften them. Or, wrap them in a paper towel or clean dish towel and warm them slightly in the microwave.
Divide the chicken strips evenly amoung the tortillas. Add about 2 tbsp cheese mixture to each, roll up and place in prepared pan. When all enchiladas are in pan, cover with remaining sauce and top with the remaining cheese.
Cover pan with parchment paper and then with aluminum foil.
Baked for about 20 monutes, or until the sauce is bubbly and the enchiladas are heated through. Uncover for about 5 minutes to brown the cheese.
Pico de Gallo
FoodDay October 4, 2005
2 tomatoes (about 1/2 il), diced
1 small onion, chopped
3/4 cup diced cucumber
6 small radishes, diced
1/2 cup loosely packed, coarsely chopped fresh cilantro leaves
3 or 4 serrano chiles or other small hot chiles, seeded and finely chopped
Juice of 1/2 small lime
Mix tomatoes, onion, cucumber, radishes, cilantro and chilies. Squeeze lime juice over vegetables. Serve immediately or refrigerate.