Tuesday, January 3, 2012

Chicken Enchiladas

Today is a very special day here at Corcoran Street Kitchen. Today is Mark's 30th birthday!! I don't think he looks a day over 29. Happy Happy Happy Birthday to the most wonderful guy I know. Mark really loved this dinner, so I will share it with you on his special day. If you see Mark today, make sure to wish him an extra special birthday. I don't think he needs the wishes, though. We are going to RASIKA tonight, so I know it is going to be really amazing! I am not going to attempt to surprise him like I did last year, because he almost gave me 45 strokes that he wasn't going to make it to Dino on time and because it really isn't safe to surprise someone of his advanced age :) I can't wait for Rasika and I will take lots of pictures so that you can see what you were missing.Chicken Enchiladas
4 boneless, skinless chicken thighs
1 onion
1 red pepper
1 beer
1 16. oz jar salsa
1 can black beans
1 can corn
1 package Monterrey jack cheese
1 bunch cilantro
salt and pepper
olive oil
sour cream (to garnish)

1. Wash and pat the chicken thighs dry and sprinkle liberally with salt and pepper. Heat about 3 Tbs. olive oil in a large pan or pot on medium high heat and brown the chicken thighs on both sides.
2. Remove the thighs to a plate.
3. Add the chopped onion, garlic, and red pepper and cook for 3-4 minutes.
4. Add the corn, beans, beer, and salsa and bring to a simmer. Add the chicken thighs back to the pot and cover. Simmer on medium-low heat for 30 minutes until the chicken is tender and falling apart.
5. Remove the chicken thighs from the pot and using two forks, shred the chicken into smaller pieces and then return the chicken to the pot.
6. To assemble the enchiladas, ladle about 1/2 cup of the juice from the pan into the bottom of a casserole dish so that the enchiladas don't stick to the bottom.
7. For each enchilada, put about 1/2 cup of the chicken mixture,
A sprinkle of cheese,
And a few sprigs of cilantro.
8. Roll them up and put them face down in the casserole dish.
Repeat until the dish is full.
9. Pour the remaining chicken mixture over the enchiladas and then cover them with shredded cheese.
10. Bake uncovered in a 350 degree oven for 30 minutes, or until golden brown and delicious.
11. Wait 5 minutes before slicing, so that everything doesn't just ooze out everywhere. Then slice up and enjoy. Yum!

One Year Ago: Roasted Brussels Sprouts

1 comment:

  1. Happy belated birthday you old fart! <3 Wage