Chicken enchiladas

Simmer the chicken

Last night we had a friend over for dinner.  She is going out east for about 2 months so we asked her what she wanted and to our surprise chicken enchiladas came up.

The secret between a good chicken enchilada and a great one is in how you prepare the chicken.

Ingredients:

3 lbs Boneless, skinless chicken breast

1 Lime

7 Sprigs of cilantro

6 Green onions

1 t Mexican oregano

1/4 t Cumin seed

1/3 C Medium salsa

1/2 t Fresh ground black pepper

1/3 t Chili powder

Chicken stock to cover

Preparation:

1. In a large sauté pan brown the chicken breast over medium heat- don’t cook them through.
2. Add the juice of the lime and the lime to the pan and the remaining ingredients.  Lower the heat and bring to a simmer.  Cover and simmer until chicken is done.
3. Remove from heat.  Remove the chicken from the cooking liquid and slice.
4. Make you enchiladas

Cook’s note:  The liquid can be used for Spanish rice or stock for soup.

June 29, 2010 | Categories: Chicken | Tags: browned, chicken, chicken stock, chili powder, cilantro, cumin seed, enchiladas, green, lime, mexican oregano, onion, pepper, Salsa, salt, tasty, tomato | Leave a comment