The Adventures of a Picky Eater #3: Spanish Club

The Rehab Lounge has a kitchen I discovered. Join in the adventures of a picky eater.

Those who know me and have been to a birthday party for me have maybe tried my famous Chicken Enchiladas. If you haven't, you're missing out. Everyone raves over them, and asks for the recipe. I love cooking them on my birthday or other special occasion(I'm making them for Cinco de Mayo this year), but I don't like eating them. Yes, that's right. I don't like eating my own homemade chicken enchiladas. I prefer cheese. But I love making them for my friends. And now, for the first time, I am releasing my "secret" recipe. It's not so secret, but I've not given it out.

I learned this recipe in 9th grade Spanish Club with Senor Mangus in the Home Ec room at CJHS. Back then, it was called "Aunt Ida's Chicken Enchilada Recipe." Now, it's "Sam's Famous Enchiladas." It's toned down just a bit from the original, but everyone says they're good, so I believe them.

I start by boiling chicken boneless chicken breasts in a big pot with some onions, peppers, garlic, salt and pepper, until it's tender and falling apart. When it cools, I pull it apart, or shred it to prepare to cook it with more onions, peppers, garlic, cayenne pepper and enchilada sauce. This simmers for just long enough for the chicken to absorb the enchilada sauce, and it not be so drippy. Then I warm the small FLOUR(you can use corn if you choose)tortillas in the microwave to loosen them up, put a couple of spoonfuls of the chicken mixture inside, roll it up, and tuck it into a pan.

When that is done, I take sour cream and enchilada sauce, mix it together and bring it to a slow boil. Then I pour that on top of the enchiladas and bake in a 375 F -400 F preheated oven. When it bubbles, the cheese(I like to use a mixture of colby, jack and cheddar) goes on top and back in the oven for melting.

And those herbivores can have their own pan. Just substitute the chicken mixture for cheese. Splash some sauce in--or not, or vegetables--or not, add the sour cream sauce--with red sauce or not--and more cheese on top.

That's it. My fantastic and famous enchilada recipe is now yours. Invite me over sometime so I can check your work.