Rockin' Recipe -- Chicken Enchiladas

Like I said yesterday, due to our excursion last week to the farmer's market, I had a lot of produce to use up this week that was slightly past its prime.  There's no need to throw away produce that isn't as fresh as it was. Yes, the nutrients start waning the moment it's picked, but there are plenty left to give soups, stews and sauces and extra punch. Leave a comment with your favorite way to save a veggie??


I remember watching a Barefoot Contessa show where Ina said to roast winter tomatoes that didn't have as much flavor, to concentrate the flavor and make them eatable.  Oven roasted tomatoes are REALLY shrivelly, so the ones I had that were slightly wrinkled did just fine.  I also had some onions that were beginning to sprout and some garlic that was a little less than plump.  We haven't had anything Mexican in a few weeks and while I was rooting through the freezer I came across two lonely chicken breasts that seemed to fit the bill for this recipe. 


Julie's Roasted Chicken Enchiladas

5 Roma tomatoes

6 garlic cloves

2 small onions

2 teaspoons chili powder

2 teaspoons ground cumin

Salt and pepper

2 chicken breasts

6 flour or corn tortillas

2 cups shredded cheese (I used Mexican Chihuahua Cheese)

I cored the tomatoes and got rid of the seeds, peeled the onions and threw away the green sprout in the center and peeled the garlic.  I covered a sheet pan with foil, sprayed the pan and veggies with olive oil and added salt and pepper.

I wasn't quite sure what to do with the garlic since it burns faster than tomatoes and onions, so I left some on the tray and wrapped some in foil with some oil and guess what.  They both burned!  I added some crushed garlic later...I also threw two left over raw chicken breasts in the oven at the same time to cook through.

Make sure you cover your baking sheet with foil, otherwise it will look like this when it's done!

Roast at 350 degrees for 20 minutes or until the onions are soft and the tomatoes are soft and starting to brown.  Empty all into the blender with the wine and spices and give it a whirl. 

Shred chicken and add it, with 1/3 of the sauce into a saute pan and simmer over medium-low heat for 10-15 minutes.  Allow to cool completely and mix with 2/3 of the cheese.  I ended up with about 3 cups of the filling.  I wrapped a half cup into each tortilla and lined up in a 9 X 13 baking dish.  Top with the remaining sauce and cheese.  Refrigerate, freeze or bake immediately at 350 degrees for approximately 30 minutes, until browned and bubbly!  Thumbs up from Big Mama and the Little Mouths both cleaned their plates.

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