Tuesday, July 21, 2020

Chicken Enchilada with homemade sauce

   I have made these chicken enchiladas a few times in the past, and it seems I have made some real improvements with this dish. My husband says this is true and I hope he is right rather than me praising myself. Could it be  both ? ( ha ha ! )
   I decided to write down this new recipe this time just in case I forget what worked really well this time, so here it goes. 
   One really important and helpful ingredient I used in this recipe is buying a nice juicy rotisserie chicken from BJs. They are really delicious and the juices work well during the bake. First, I tear apart the chicken and chop them up into small cubes. I made chicken broth out of the rotisserie chicken bones, which was a wonderful idea... no waste and super tasty ?!
   I needed the chicken broth to made the enchilada sauce... tada! The enchilada sauce recipe is key to this recipe ... hey you can buy the sauce from the store if you choose to do that but as for me I made my own..hee hee !

Here are the ingredients and instructions on both the enchilada sauce and the casserole.

Enchilada sauce:
3 1/2 cups chicken broth
1/2 cup warm water  
1/4 cup flour  (mix flour into the warm water, mix well )
2 tbs cumin
1 tbs chili  ( +/- depending on how spicy you want it to be )
1 tsp oregano
1/2 tsp black pepper
1 tbs paprika
1 tbs garlic powder
15 oz mild salsa ( or you also use tomato sauce, I like salsa )
Pour everything together in a sauce pan and cook, stirring occasionally in medium to low heat until bubbly and thicken, turn off heat and let it come to warm or room temperature.

1 medium size onion - chopped
1 recipe enchilada sauce (or at least one can of 28 oz enchilada sauce)
2 cup shredded cheddar cheese
18 to 20 8-inch flour tortillas

I am using 2 Pyrex baking dish, greased the bottom of the dish with a few drops of vegetable/canola oil. Layer a thin layer of enchilada sauce on the dish. 
In a big bowl, combine chopped onions and chicken together.
Add some enchilada sauce to the mixture just enough so the mixture could come together.
Fill each tortilla with 2 heap tablespoon of chicken and sprinkle with some cheddar cheese and roll up tightly and place roll on the dish. 
Place each roll one after another tightly so they fit snugly together.
After all the rolls are in the dish, cover the entire top of dish with enchilada sauce. 

Bake at preheated 350 degree oven for 35 mins.
As soon as the time is up, sprinkle the top of dish with a layer of cheddar cheese and put the dish back to the oven while the oven is still super hot but turned OFF.
After about 5-15 mins, casserole is ready to be served, enjoy!!!

        We put a big dent on this dish after dinner .... it was real treat for our palettes  and our tummies                   were grateful ;)

Thursday, July 2, 2020

Hungarian Goulash

I found and love this recipe on https://www.savorytooth.com/hungarian-beef-goulash/ and I have used this recipe a few times. So I am putting this in my blog so I refer to the recipe. I will be adding pictures of the goulash as well. 

3 pounds beef stew meat cut into 1-2 inch chunks
3 yellow onions chopped (about 2 pounds)
2 cups broth (either beef, vegetable or chicken broth)
6 ounce can tomato paste
10 cloves of garlic, chopped
1/4 cup paprika
2 tsp cayenne 
1 tsp salt
2 Tbs balsamic vinegar
2 Tbs oil (either olive or canola)


Heat olive oil in a large pot over medium heat. I used a 6 quart dutch oven.
Add onions, garlic, salt, and pepper to the pot. Cook until the onions soften, about 5 minutes, stirring frequently.
Coat the beef chunks in a mixture of paprika and cayenne, and add to the pot. Cook until the beef browns, about 5 minutes, stirring frequently.
Reduce the heat to medium-low. Add broth, balsamic vinegar, and tomato paste to the pot, and stir. Cover with a lid and let simmer until the meat is very tender, about 2 hours, stirring occasionally.
Serve and garnish with parsley or cilantro or spring onion (optional) .