Chicken Enchilada Unwrapped

If you missed my first wedding post, be sure to go back and read part one of wedding week.

Before I move onto part two of wedding week I wanted to squeeze in another recipe first.

This was our "last supper" before we left for our honeymoon. We went to Italy, and knowing that we would have lots and lots of pasta, I made up this Mexican inspired meal before we boarded the airplane. It was created on a whim, based on what we had left in the pantry.

I gave it a really cute name at the time, but I couldn't remember after two weeks of traveling what I called it so I sent Jim a text to see if he could recall the dishes title. His response "Yumm!"

There you have it folks, Jim says this recipe is a keeper. He doesn't realize what a cinch it is to make, so I will keep it in my back pocket for an evening when I don't feel like thinking, and I want to cook something nice and easy.

I've since named the dish, Chicken Enchilada Unwrapped because it has most of the ingredients you would find in a chicken and cheese enchilada, but without the tortilla.

If by chance you want to make real enchiladas, I highly recommend these: HWM Enchiladas

My all time FAVORITE enchilada recipe is the Chicken Verde Sour Cream Enchiladas, which Jim refers to as the "Almost Engaged Enchiladas" because I cooked them while we were dating and they made him want to propose.
Maybe I should rename then "Engaged and then Married Enchiladas."

Okay, on to the Unwrapped Chicken Enchiladas I made earlier this month...

I started by baking chicken the old fashioned way. Dust the chicken breast with SPOG (salt, pepper, onion powder and garlic powder), then dust with flour. You could also use a "glue" like egg and then flour, but we were leaving on a trip and I had nothing "fresh" in the house like eggs or milk. To help the flour really crust in the oven, I drizzled the chix with some olive oil. You could also add a pat of butter to each chicken breast before placing in the oven.

While the chicken cooked in the oven at 350 for 30 minutes I made the sauce. It was as simple as a block of velvetta cheese and a can of rotel. I tell you, rotel is an indispensable kitchen item. I've used it in so many different ways, and in all types of cuisine. Fresh is best, but in a pinch this is really great stuff.

In a small pot over medium-low heat I melted half the block of cheese and added in the can of rotel, juice and all. Stir until it melts and heat through. Taste and add whatever you think is missing. I had literally nothing in the kitchen to add to it, but I imagine if I had a fresh jalapeno I would have chopped it up and added it in. Or if I had an onion I would have started by sauteing a chopped onion in a little olive oil, maybe added a pinch of minced garlic, then added the cheese and rotel.

When the chix have cooked for 30 minutes, I flipped the breasts over and then poured on the spicy cheese sauce.

Back in the oven for 10 more minutes.

I wanted the cheese on top to be more brown than this, so I put it in the oven for another 10 minutes.

Oh yeah, the cheese on the chicken is browned and bubbly. The sauce has thickened, and it smells divine.

I served our unwrapped chicken and cheese enchiladas with some white rice. If I had cilantro, that would be great stirred into the rice. Or a side of black beans would have helped round out the meal. Be creative, and use whatever you have on hand... that's the point here.

Here you go, our last meal before we left for Italy. Chicken topped with spicy queso accompanied by rice. Very easy to prepare, filling and yummy!

And I couldn't pass up the chance to post a picture of my sidekick in the kitchen. She doesn't help out that much, mostly gets in my way by laying right at my feet like this, but she brings a smile to my face! My sweet baby Madeline.

NEW! NEW! NEW!

Printable recipes are finally here at Home With Mandy.

Click here for the printable recipe for Chicken Enchiladas Unwrapped.

It will take some time, but I will go back and add printable recipes to each post.


 

Enjoy!