Another week, more squish and more southwestern food. Just because that’s the way I’m feeling. Today’s offering: Butternut squish and chicken enchiladas!
No preamble for this post, just straight up recipe with some comments:
1 chicken breast
1 med. onion, diced
1/2 butternut squash, diced in 1/2 in. cubes
1/2 yellow pepper
1/2 orange pepper (could also use green and red peppers, if so desired)
1 can diced green chiles
1-2 cups chicken broth
1 tsp. cumin
1 tsp. oregano
1/2 tsp. coriander
1/2 tsp. chili powder
Jack cheese, grated
Queso fresco or Cotija cheese
1 can enchilada sauce
When I make enchiladas or tacos using chicken I like to poach my chicken first so I can shred it for filling. To poach, I put the chicken into a sauté pan and add enough water to cover about half the chicken breast. To season, I add some peppercorns and onion and chicken broth base to the water. Bring to boil, lower to simmer and poach uncovered for approximately 20-30 minutes until chicken is cooked through. Remove from water, shred with fork and knife or tear with hands when cooled.
1) Saute onion in olive oil with pinch of salt. Add squash and continue to sauté. After 3-5 minutes, add fresh peppers and continue to sauté until they begin to soften.
2) Add canned chiles, spices and chicken broth. Reduce liquid to add flavor. Can add a thickener like cornstarch or arrowroot to make the mixture more saucy.
3) Soften tortillas in microwave by wrapping desired number of tortillas in a damp paper towel and nuking for approximately 30-40 seconds.
Lots of recipes call for softening tortillas by dipping them in hot oil. Wrapping them in a wet paper towel does the trick in a healthier fashion, without the grease and extra fat.
4) When tortillas are softened and squish/chicken mixture is done, assemble enchiladas by placing 2-3 tbsp. of filling and 1 tbsp jack cheese on middle of tortilla and rolling. Place in baking dish, seam side down. Repeat until desired number of enchiladas are assembled. Pour sauce over enchiladas.
For this recipe, I used a green enchilada sauce by Hatch that I found at Whole Foods. Red sauce would probably also be fine. Since I hate dry enchiladas, I always make sure the sauce gets in between each enchilada after I’ve poured it into the pain–just insert a knife between each enchilada to let the cause drip between them.
5) Top with extra jack cheese and crumbled queso fresco or cotija as desired. I also topped these with sliced black olives.
6) Bake at 350 for approximately 30 minutes. Cheese should be slightly browned and sauce bubbly when done.