Are you a fan of Mexican food? Yes? We are, too. This week I planned on making chicken enchiladas, as I finally found Hatch enchilada sauce. I made my own red enchilada sauce, and definitely plan to make green, but tomatillos won't be locally available until later in the season. So, it was going to be chicken enchiladas in green sauce. Until I arrived home,a nd the husband requested quesadillas. Not a problem, really, as the chicken I had cooked that morning could be used interchangeably. The only glitch was that I really wanted to try out the sauce. Well, I decided to do what anyone who runs a family diner would do - I made both.
I had poached just over a pound of chicken before going to work, so I shredded the chicken, and half went into the skillet for enchiladas and the other half became quesadillas. It's not necessary to poach your chicken; this is definitely rotisserie chicken friendly, but I was desperately looking for something to cook for dinner, when I spotted the frozen chicken breasts, so poaching was my go-to solution.
I sauteed them a bit before I added the water.
I assembled the quesadillas, tossed them onto a baking pan into a 375 degree oven, and baked them until golden and the cheese was melted.
While the quesadillas where in the oven, I turned my attention to the enchilada filling. At that point it occurred to me that the quesadillas would be coming out of the oven when the enchiladas would be going into the oven, so, once again, my plan evolved. I decided to use the filling for nachos. Incidentally, I use Joseph's Middle East Bakery Pita Bread as chips by cutting them into quarters and baking until crisp - crunchy, high-fiber,and low carb. I buy them at Wal-mart, but if you can't find them, you can order them from Netrition.
I cut up a few pita breads, tossed them onto another baking sheet and into the oven they went with the quesadillas. Back to the filling...
1 pound boneless, skinless chicken breasts or thighs
1/2 teaspoon dried oregano
1/4 teaspoon dried savory or thyme
1/4 teaspoon dried marjoram
1 tablespoon butter
1 tablespoon olive oil
Salt and pepper to taste
Melt butter and oil together in skillet over medium high heat. Sprinkle dried seasonings over chicken. Add chicken to butter/oil mixture and brown on both sides, about 2 minutes per side. Add 1 cup water, and bring to a boil, reduce heat and simmer for 10 minutes, or until chicken is cooked through. Cool and shred, use as desired.
1/2 pound cooked shredded chicken
1/2 cup green enchilada sauce (Hatch brand recommended, but any will do)
4 oz cream cheese
3 tablespoons tomato salsa (I use Cousins, a local brand, use your favorite)
In a skillet over medium-high heat, combine shredded chicken and enchilada sauce, bring up to a simmer and add cream cheese and salsa. Stir until cream cheese has melted, and lower heat until mixture has thickened.