Chicken Enchilada's

[Thunder Chicken]

This is quite possibly the funniest recipe I have ever seen. Its a little long but stick with it. if you don't laugh you are dead inside.

 

AND makes for some pretty good enchiladas...

 

... It's not really traditional though, but I did come up with it here in Germany. It's my enchilada recipe, maybe you could call it German style American-Mexican enchiladas? Nah that's too much and sounds dumb. So here you go, my recipe for soon-to-be world famous Rob's Bad Ass Chicken and Spinach Enchiladas. I never use measurements, so you're going to have to deal with measurements like "some" or "a lot" or "a little bit" and so on.

 

Ok, first you'll need

 

6 or 7 chicken breasts

2 packet of McCormick's enchilada sauce mix

2 8 oz. cans of tomato sauce (to go in the enchilada sauce mix)

a couple of jars of salsa ( you can use whatevere kind you like, I use Tostitos mild salsa so I can spice it myself)

A couple of jars of Salsa Con Queso (again I use Tostitos though medium for this one)

A bottle of Cholula hot sauce

A whole bunch of salt

a can of spinach

a really crazy amount of shredded cheese (I think that I use like 3 or 4 pounds)

A couple of bags of corn chips

a lot of corn tortillas (the 8 inch kind)

 

Ok, the first thing to do is open one of your cans of salsa and one of your cans of queso. Mix them both together in a big enough bowl. Now open one of your bags of chips. Now you have something to snack on while you're cooking, don't eat to much though, it'll spoil your dinner. Oh yeah, and don't forget to throw away the empty jars, girls are really impressed if you know how to clean as you go. Next get a pan big enoguh to cook the chicken breasts on. It's not really important what kind, I use a pizza pan myself. Before you put the chicken on the pan you're going to coat the whole bottom of the pan with a layer of salt, like 1/8 inch thick. Trust me, it sounded crazy to me too when I first heard of it, but it makes your chicken really juicy and tasty. I learned it from a Russian, everytime she cooks chicken she does this, she even says you can roast a whole chicken on a bed of salt and it comes out awesome. I'm sure there's some scientific explanation, but don't ask me, I'm pretty dumb. Oh yeah, you were supposed to preheat the oven after you made you chip dip, to like 400 degrees. While the chicken is cooking, start the enchilada sauce mix going according to the directions on the back (I can't remember them) Basically you just throw the mix, tomato sauce and some water into a sauce pan on low heat and stir every once in a while. When the chicken is done (I don't have a time for this, I usually just take it out when it looks done and then cut one open, if its pink it needs to cook some more) take it out and set it somewhere you won't burn yourself on the pan. Now you need a cutting board (maybe I should've said that at the beginning, sorry about that, I really hope you read this all the way through before attempting it, because if you made it this far and don't have a cutting board, you'd probably feel really stupid). You'll need a couple of forks too. What you're about to do is shred the chicken with the 2 forks onto the cutting board. Hold the chicken breast with one fork and with the tines (bet you didn't think I knew that word, did you?) facing down, shred the chicken. I know I'm not explaining this well, but you'll get the hang of it. When all the chicken is shredded (don't forget to stir the enchilada sauce) put it all into a bowl big enough to hold it and some more things that we're going to add later. If you didn't buy pre-shredded cheese (I'm really lazy so that's what I get) you're going to have to shred all of your cheese too. But don't use the 2 fork method, a cheese grater is way easier. Ok now you've got a bowl full of shredded chicken, a whole crap-load of shredded cheese and some enchilada sauce brewing. Take a break and eat some chips and dip, you deserve it! (I myself would drink a beer as well, but you might be a little kid and if I told you to drink a beer I'd get into a lot of trouble) Wash your hands. Now take the other jar of salsa and pour it into the bowl with the chicken and mix it all up. I use my hands for this, but those of you non-cavemen might choose a different method. Now open your can of spinach and drain it, when you've got that done and spinach to the chicken-salsa mixture. Be careful not to add too much, a little spinach goes a long way, I usually use about half of the can. The other half I eat and then go beat the crap out of Bluto! Just kidding, I couldn't resist throwing a Popeye joke in. Oh yeah, mix some of the enchilada sauce in as well, but not too much because you're going to need a lot of it later. Now you'll need 2 9X13 inch baking dishes. Spoon out enough enchilada sauce onto the empty dish to coat the bottom. Now to start rolling!! Get a tortilla, throw some of the chicken mixture onto it and some cheese too, and roll it up. Sometimes the tortillas fall apart as you're doing this, I found that heating them up in the microwave helps, some. Now place your wonderful piece of rolled-up goodness into the baking dish. Keep doing this until the dish is full of enchiladas. Pour more enchilada sauce on top of it, and then put a whole bunch of cheese on top, like way more than you think is necessary. Cheese is one of the magic ingredients that makes pretty much anything taste better, it's possible that you're enchiladas might suck, but if you put a crap-load of cheese on it, it'll fix it. Besides who doens't like lots of melty, gooey cheese? Ok, keep doing this until you have to baking dishes full of uncooked enchiladas and cheese. My oven is only big enough to cook one dish at a time, if yours is big enough, you might have to change the cooking temps and times. OK, hopefully you didn't turn the oven off after you cooked the chicken, otherwise you'll have to wait for it to preheat again. 375 to 400 should be good. Put the pan in, and let it cook for about 20-25 minutes, usually when the cheese is just starting to brown on the edges, its good. Have some more chips and dip while you're waiting. When it's done, wait a bit before serving so it can cool off, cheese burns hurt really bad. Ok, that's it! I hope you like it. I've cooked them for a bunch of soldiers quite a few times, and everybody always loves 'em. Oh yeah, I forgot about the Cholula, um I just dash some in to pretty much everything, the enchilada sauce as its cooking, the chicken mixture etc. You might want some sour cream too. Mmmmm, sour cream.

[twiley]

Great read and welcome back.

 

[The Holy Roller]

This is exactly how my wife cooks. Minus the cleanup. Sounds good! And glad you're home doing the cooking now. What did you miss the most (food wise) while you were overseas?

[Thunder Chicken]

This is exactly how my wife cooks. Minus the cleanup. Sounds good! And glad you're home doing the cooking now. What did you miss the most (food wise) while you were overseas?

 

Besides Wine and Beer... Cooking for myself and my friends, my way.

 

As far as specific foods: Real BBQ, a medium-rare filet with a pat of roasted garlic butter, Good Lasagna, Seared Tuna, I could go on and on. It's good to be home.

[The Holy Roller]

Glad you're home too. I spent 18 months deployed, part of a tour in Vietnam. Could not wait to get back home. Thanks for everything.

[MikesVikes]

The funny thing is, that some lady at work was describing her chicken enchilada recipe to me, and it sounded like it would take about 5 hours to make them her way. Then she said that they freeze well. She was giving me the recipe while I was eating my frozen chicken enchiladas that I bought in 5 minutes and nuked in two.