First, a comment. I think every bar in NYC should be equipped with a Scrabble board. I went to this place called Fat Cat last night and they had chess boards, Scrabble boards, shuffleboards, ping pong, pool, etc. set up, as well as live music. As an avid crossword puzzle-doer, I can tell you that I have never had a better time at a bar. Ever. Usually the music is too loud for you to talk and the place is too crowded and so you’re sitting next to your friends, nodding and smiling, because you can’t hear them anyway. But this. This was good.
Second, a corollary. I have gone out every night since Friday and am definitely paying for it in terms of sleep. I start my first day of lab today and so perhaps tonight will actually be a restful one. If I start to sputter or speak in completely illogical sentences, let me know.
Third, I made these chicken enchiladas for the family before I left for school. I am sorry they are not photogenic. I am also sorry that they are not really enchiladas. I got lazy and made them into a casserole. My dad loved them, extolling their virtues to my brother, who was doubtful. I thought they could have been a little spicier and more seasoned but that’s probably because I toned down the spices and seasoning for my aforementioned father. It’s also probably because I could douse all my food in red pepper flakes and still beg for more. I made these with a recipe that I found for Spanish Rice on Simply Recipes, which was a definite hit for the family.
Tyler’s Chicken Enchiladas and Spanish Rice
Serves 6-8, adapted from Tyler Florence and Simply Recipes
For the enchiladas:
3 tbsp vegetable oil (I think I only used one)
1 1/2 lb chicken breast
2 tsp cumin
2 tsp garlic powder
1 tsp Mexican spice blend (I used fajita seasoning)
1 red onion, chopped
2 cloves garlic, chopped
1 cup frozen corn
1 can chipotles en adobo, stemmed and chopped
28 oz canned stewed tomatoes
1/2 tsp flour
16 corn tortillas
1 1/2 cups canned enchilada sauce
1 cup shredded cheddar cheese
For the rice:
1 1/2 cups brown rice
3 small tomatoes
pinch of oregano
3 cups chicken broth
1 tbsp olive oil
1. Start the rice going by heating up the olive oil and then sauteeing the rice in it for about three minutes, constantly stirring. Then, add the tomatoes (chopped), oregano, and chicken broth. Boil and then simmer, covered, until done – about 50 minutes for brown rice.
2. Heat 1 tbsp oil. Season chicken with salt and pepper. Brown chicken until cooked through, about 7 minutes per side. Mix together the cumin, garlic powder, and Mexican seasoning and sprinkle over the chicken. Remove chicken to a platter and let cool.
3. Saute the onion and garlic in the chicken drippings until soft. Add the corn and chiles and cook until heated through. Add the tomatoes and cook until heated through.
4. Pull the chicken apart with your hands into strips. Add this to the pan as well and dust with flour.
5. Microwave the tortillas for 30 seconds. Preheat the oven to 350. Pour some enchilada sauce into the bottom of a 9×13 casserole dish. Also pour some into a pan. Coat each tortilla with enchilada sauce and then place 8 of them into the bottom of the casserole. Add the veggie/chicken mixture. Top with 8 more coated tortillas. Top with cheese and the remaining enchilada sauce. Bake for 15 minutes. Serve with rice.
I am submitting this to Tyler Florence Fridays.