Since moving (yet again) to a new apartment, I’ve spent most of my time lurking on Pinterest and using the things that said lurking has uncovered, to get craft-y and make some *pretty amazing* decorations… I’ve also opted to not get cable in the new place. I told myself I’d really start reading again, I’d expand my mind and sharpen my intellect.
“Give me a good sharp knife and a good sharp cheese and I’m a happy man.”
-George R.R. Martin
What has happened thus far is the discovery that I can watch the same movies an infinite number of times without getting sick of them. I have yet to decide what that says about me.
The other night I left the house however, and went OUT to see a movie- The Hunger Games. Which is funny because that’s what I call the internal struggle that I have with myself after a couple glasses of wine when I’m trying to decide whether or not to eat that 4th piece of cake that I know is in the fridge. After the film I came home and threw together these puppies and they were so delicious and filling that I didn’t even consider eating more that night. Boom, game over.
Enchilada Recipe
*Note: the sauce is adapted from cookingclassy
Serves: 4
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Ingredients:
FOR THE SAUCE:
1 tbsp Olive Oil
1 clove Garlic, finely minced
1 tbsp Onion, chopped
1/2 tbsp Flour
1 cups Tomato Puree
3/4 cup Water
1/2 tbsp Cider Vinegar
1 Chipotle Chile in Adobo, chopped
1/2 tsp Cumin
1/2 tsp Paprika
1/8 tsp Cinnamon
1/2 tsp Cocoa Powder
1/4 tsp Cayenne
1/2 tsp Salt
1/4 tsp Oregano
1/4 tsp Pepper
FOR ENCHILADAS:
4-5 six-inch Tortillas (I used flour but corn tortillas would be more “authentic”)
2 cups Cooked Chicken, shredded
1 cup Sharp Cheddar, shredded
3/4 cup Sour Cream
1/2 cup Black Beans (optional)
1 Green Onion, chopped (optional)
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1. Heat olive oil over medium heat in a sauce pan and saute the garlic and onion until onion is starting to become translucent. Be careful not to let the garlic burn.
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2. Stir in the flour to coat the onion mixture. Add the remaining ingredients and bring them all to a boil. Reduce the heat and simmer for about 20 minutes.
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3. If you want a smoother sauce (like I did) you can transfer the sauce to a blender and process until the desired consistency.
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4. Preheat the oven to 375ºF
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5. In a medium mixing bowl stir together the chicken, sour cream, 2/3 cup cheddar and black beans and green onion if using.
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6. Lightly spray down a glass baking pan (optional, but I didn’t and the tortillas stuck to the bottom a bit).
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7. Spoon about 1/4 of the mixture into the middle of a tortilla and wrap it. Place “seam” side down in the baking pan. Repeat with the rest of the tortillas. I ended up with 5 but depending on how much filling you add you may have more or less.
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8. Bake for about 12 minutes until the tortillas are starting to get crispy. Spoon as much sauce over the top as you’d like and top with the remaining 1/3 cup cheddar. Bake for another 5 minutes or until the cheese is melted. Garnish with more green onions.
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LIFE SHOULD TASTE GOOD... cooking for an army of two 
That sauce looks very complex and delicious! If I’m in a hurry, I just doctor up a canned version, adding in some chipotles for more heat.
As for spraying the dish to prevent sticking, an alternate method is to simply spoon a small amount of sauce in the bottom of the dish before placing the tortillas in. Works great to keep things from sticking.
Love your end shot of the finished dish. Nice.
Dear Ellen, Have copied the Cheesy Chicken Quesdadillas and will make them real soon. They sound duilcioes.Can’t wait to see next Wednesday’s menus.