Sometimes we just have to throw something together in a hurry. This happens to the best of us, especially now. It feels like the whole world is closing down on us and we have so little time to find joy. So little time to give comfort to others. So little time for ourselves.
Yes, times are strange, but one thing remains. We must eat, and eat, we will.
Many people have influenced the way I cook. One of the many cast of characters was the mother of my friend, Barry.
Ginger Hornburg was a sweet and feisty, pint-sized woman. Her husband, Jack, was a giant, in stature and in heart. The two were mismatched, when seen side by side, but it was clear that they were made for each other. There was love there, and it was plain to see.
On one occasion, I watched Ginger make dinner. Her recipe for chicken enchiladas was typical for the time…shredded chicken, cream of mushroom soup, shredded cheese and corn tortillas. Bake and serve. Done!
When she realized that I was interested in watching her cook she made a point to tell me that the key ingredient was green chilis. To prove the point she showed me a small can of Old El Paso diced green chiles (mild). I’ve never forgotten that. Green chilis are essential for chicken enchiladas.
I’ve grown and changed as a cook but I haven’t forgotten essential truths. Green chilis are the defining touch to Tex-Mex chicken enchiladas and I have Ginger to thank for that!
Let’s make a fast and furious enchilada dinner.
I made these enchiladas while having a Zoom meeting with distant family members and then I followed that with a phone conservation with another friend.
Start to finish time for this meal was about 45 minutes. I remember when I could crank out a meal in 30 minutes. Oh, those were the days. I must be getting slower in my old age. Or, maybe I’m learning to savor life’s little moments. Yah… whatever!
I was lucky to have some grilled chicken in the refrigerator.
Chicken Enchiladas – mas rapido!
I intentionally overstuffed these enchiladas because I wanted to use all of my left over chicken and I wasn’t working from a recipe. I was doing the thing I do best…pulling things out of the refrigerator and pantry and whipping up a quick meal.
As I mentioned previously, the key to this dish is pickled jalapeños. Seriously, the pickled tanginess of the chilis is the defining element of true Tex-Mex chicken enchiladas. No exceptions. Don’t mess with Texas and don’t mess with Ginger!
No walk-through photos on this one. I was too busy Zooming and talking to people on the phone! Scroll down to see a photo of the finished dish.
1 ½ cups water
2 chicken bouillon cubes
1 Tbs butter
1 Tbs flour
2 cups grilled chicken, shredded and chopped
2 green onions, chopped
3 whole pickled jalapeños, chopped
1 cup fresh spinach, roughly chopped
1 ½ Tbs cumin powder
1 Tbs red chili powder
2 tsp garlic powder
1 tsp dried oregano
6 corn tortillas
8 oz Monterrey Jack cheese, shredded
¼ cup sour cream
½ cup fresh cilantro
Add the chicken bouillon cubes to the water and heat in the microwave for 2 minutes. Remove and set aside.
Prepare a roux by heating butter in a skillet. Add the flour and whisk. Add the water and whisk until the sauce thickens. Remove the skillet from the heat set aside.
Prepare a round 9 inch casserole dish. Smear a little of the sauce on the bottom of the dish.
In a mixing bowl, combine the shredded chicken, green onions, jalapeños, spinach, cumin, chili powder, garlic powder and oregano. Mix with a spatula or wooden spoon.
Soften the corn tortillas in hot oil and set aside.
Apply a heavy portion of the chicken mixture to each of the tortillas and roll the tortillas. Place the rolled enchiladas in the casserole dish. Rotate the enchiladas to coat all sides with the sauce.
Top with cheese and bake at 350° for 25 to 30 minutes, or until the top is bubbling and golden brown.
Serve with sour cream and cilantro.
And please, take time to show young people how you cook, even if they are wild-eyed, scraggly teenagers!