Sunday Chronicles: Chicken Enchiladas

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It’s football season and fall, the weather has finally turned, and I’m cooking. Being in the kitchen is one of those things that I didn’t start enjoying until my 30s-not that I didn’t feed myself before that, but with diet restrictions, and just the need to connect with myself/my family/food, I began to really enjoy cooking. I’ve been known to experiment with family recipes, recipes I need to make more diet friendly, and anything that sounds amazing. Also, there’s no better time than a Sunday to spend some time whipping up a meal, then eating it while vegging in front of the TV.

Today’s adventure? Making these enchiladas I did a few years ago.

I feel hesitant to call this a recipe – it was so easy and made on the fly. But Internet friends : it’s worth it. I’d love to know: what are you cooking?

Chicken Mushroom Enchiladas:

full disclosure- the mushrooms were added as they were on sale in one of those prepackaged deals (mushroom, onion, garlic, parsley). Feel free to use something else!

1package chicken breast tenders

1 package Mushrooms and onion (approximately 1.5 cup mushrooms sliced, 1 red onion, 3 tbs chopped garlic, chopped parsley)

1 package almond flour tortillas ( or if you don’t do Paleo, whatever you prefer)

1 .5 cups Califlower

5-8 Roasted Hatch chiles

1 cup Crumbled Goat Cheese

Method:

Heat oven to 400. On two separate cookie trays roast the chicken and then the mushroom mixture – both with Extra virgin olive oil and salt and pepper. (Ps I LOVE the smoked pepper from Williams Sonoma). Depending on your oven, slice size this can take anywhere from 35-55 minutes

Meanwhile: make the sauce. Steam the cauliflower (I use the microwave but however you like) then add that to a blender. I use kitchen shears to roughly chop the  chiles ( you can buy them roasted or if needed roast them off yourself- either the same method or use a gas burner on high, turn the chile over till blackened).  I started by using 4 chiles but added more. Blend together, adding salt and pepper to taste. If needed add 1/4 c water to the blender to make it smoother- and of course add as many chiles as you like!

When end the chicken and mushrooms are done put both into a mixer, add 1/2 of the goat cheese and let the mixer blend everything together for you (if needed this can be done by hand)

Grabbing a sheet cake pan and the tortillas you’re ready to fill! My tortillas were small so I made about 10- this of course will vary. Fill each tortilla with a couple of spoonfuls of filling (optional- a small amount of sauce), roll to close and set in pan.  When all tortillas are completed and in the pan pour desired amount of sauce on top. Put rest of cheese on top.  Heat in the oven at 350 for about 15 minutes till warm through and cheese is melty.  Enjoy!

 

Wishing us all a week of good eats and amazing shoes! XO RA

 

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RachelAdelicia

Actress, avid shopper, and a lover of fashion. Hoping to make the world a better place one pair of shoes at a time.