Tuesday, April 25, 2006

Paige & Joe's Enchiladas Suizas Really, the fine folks at Trader Joe's should hire me to develop recipes for them. I am three for three in the last three weeks, as I try my best to not order Thai or Chinese at the last minute because I didn't get my act together to plan a meal for us. This is what I made tonight, using all Trader Joe's ingredients. Enchiladas Suizas 1 T extra virgin olive oil 1/2 yellow onion, finely chopped 1 teaspoon prepared chopped garlic (from the jar) Salt Pepper 1 package TJ's homemade corn tortillas 1 jar TJ's salsa verde (the small jar, not the big one, though you could use more if you wanted them saucier) Meat from one roast chicken (I used the extra chicken from last night's dinner, but you could buy one of their already-roasted ones if you don't want to do it yourself), removed from bones, and shredded into bite size pieces 1/2 cup shredded organic white cheddar cheese 1/2 cup creme fraiche Preheat oven to 350. Heat water in a small covered pan (like a casserole or dutch oven) fitted with a steamer. While the water comes to a simmer, heat the olive oil in a large saucepan. Add the onion and garlic and saute a few minutes until the onion gets tender. Add a pinch or two of salt and freshly ground pepper. Increase the heat a bit, just for a moment to get the pan nice and hot, but not long enough to burn the onion, and then add the salsa. It should sizzle and pop when it hits the hot pan. Cook together with the onion and garlic for a few minutes, reducing the heat to medium. Remove half the salsa mixture to a bowl, and stir the chicken into the remaining salsa in the pan. Cook about five more minutes, and remove from heat. Put the tortillas in the steamer and warm them, covered, over the simmering water,until they've softened up, about five minutes. Remove from the pan (so they don't get too soggy.) One at a time, working diligently, not to say fast, take a tortilla (it works well to lay it on a dinner plate), fill the middle with a strip of the chicken mixture (about a third of a cup) and roll up. Place into a glass or ceramic baking dish or pie plate. (9 x 13 inches will be bigger than you need, but 9x9 will be a little tight to hold them all. Something in between would be perfect, though I have yet to find it!) It's ok if they're a little sloppy and don't hold together perfectly. Just push them into place as you lay them into the pan. When they're all in the pan, top with the remaining salsa mixture, then sprinkle with the grated cheese and finally, drizzle with the creme fraiche. Bake for 20-25 minutes, or until heated through. Serve with rice, guacamole, black beans, salad, whatever strikes your fancy.  Makes ten or so enchiladas, depending upon how full you fill them and how many tortillas are in your package and survive the steaming without falling apart.  Certainly enough food for two adults and two small, finicky children. 8:39:48 PM     comment [] trackback []