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.

You are reading this post on Eats Well With Others at Excerpts and links may be used, provided that full and clear credit is given to the author and or owner of Eats Well With Others. All rights reserved by Joanne Bruno.
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18 Responses to TFF – Tyler’s Chicken Enchiladas and Spanish Rice

  1. finsmom says:

    Enchiladas are the best. Such perfect comfort food!

  2. Natashya says:

    I am with you – bring on the spicy!
    Great you are having a good time, don’t fall asleep in lab. 🙂

  3. Megan says:

    I made it into a casserole too! Who has time for all that rolling? Excellent choice –

    And get some sleep!

  4. biz319 says:

    I love scrabble, but no one wants to play with me anymore because I always win!

    Great that you made it into a cassrole – looks delicious!

  5. ttfn300 says:

    looks fabulous! and i would love games in bars, it would give me somethign to do with my hand besides eat/drink 🙂

  6. I love scrabble too but it’s hard to get people around here to play…i think they’re scared – lol

    Now that looks like one savory and simple casserole!

  7. figtree says:

    Often what looks the least appealing in my kitchen is often the most delicious. This would be gobbled up in my house!!Figtreeapps

  8. girlichef says:

    First, these enchiladas…er, ah…casserole looks awesome! Super drool-worthy! Second, YES to games at bars! I always enjoy playing trivia while drinking & hanging with friends, so why not board games!

  9. Reeni? says:

    I like that idea too, the games, how fun. And I love this enchilada casserole with Spanish rice – great combo.

  10. Donna-FFW says:

    Youre getting me jealous talking about bars in NYC.. I wanna come meet you for a drink!! The enchiladas look so delicious and the rice sounds terrific!

  11. burpandslurp says:

    If you ever start a petitiion that requires bars to have a scrabble board, I’ll be the first to sign! That is such a great idea for nerds like us! 😉
    and mm….enchiladas! yummy~

  12. Debinhawaii says:

    I love the fact you made them into a casserole–yum. I too am a big scrabble fan and a fan of games in bars. 😉

  13. Kim says:

    Glad to hear you are going out and having fun. The chicken enchiladas/casserole look great. I’ve heard many great things about this recipe. It’s on my list of things to make. I bet your parents and brother are missing your home cooked meals : )

  14. Maria says:

    I want to definitely try this next week. I’ll tone down the spices on one side (for the kids) and make the other as spicy as can be. I like the casserole aspect too–it would much easier and efficient for me to make it this way as well.

  15. ARLENE says:

    Just had Mexican for dinner, or I’d be drooling even more. Love enchiladas and these look so cheesy! I adore Scrabble (do you play at Lexulous?) and would love that bar.

  16. Jenny says:

    I love Mexican. This is on my to do list.

  17. Sara says:

    Those look fab, I love enchiladas. Also, I have made Simply Recipes spanish rice so many times – it is beyond good.

  18. Dann says:

    I think Tyler is a great cook but these are not enchiladas nor is this Spanish rice. Spanish rice is made with safron and is a yellow finished product. Spanish rice is not eaten with enchiladas in Mexico. There are not enchiladas at all. This is some kind of quasi-Mexican casserole. Take it from the son of a great Mexican cook from Zacatecas who ate her food for more than 30 yrs.

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