Election Enchiladas

9:07 AM Edit This 5 Comments »
I think I've stated before that I rarely watch tv and getting through a whole movie is like pulling teeth. I just don't have the patience to sit there. On Election night, I really wanted to be a part of the excitement, but I knew that I could not possibly sit still long enough to watch. So what did I do? Multi-task! I think I learned it from my mother who watches tv, reads magazines and knits socks all at once. Often while carrying on a conversation as well. Infuriating.

But that's beside the point. America was making history last night and inbetween feeling shivers of excitement and actual PRIDE at being a citizen of the United States, I cooked. And now you can make history in YOUR kitchen as well.

I downloaded about five recipes yesterday since I've never made enchiladas before and true to form, I used parts of all of them to make mine, along with some sage advice from several friends who called along the way.

I poached the chicken in water and threw in some bouillon for a little extra flavor. I can't stand touching raw meat, so I buy it already cut for stirfry and plop it in there. No touching required.
And since some of the recipes called for cream cheese and some called for refried beans, I thought I'd use a little of both. Unbeknownst to me, these refried beans had jalapenos in them. I didn't notice until I tasted it and then looked at the can. Seemed okay to me. I just decided not to put in salsa because of it.
Then I added a can of black beans because I love them and a can of green chilis because all the recipes told me to.
And nothing in my kitchen is complete without onions and garlic. I was surprised by the garlic reference in one of the recipes. That seems more Italian than Mexican, but since I love garlic, I added it anyway.
When my chicken was done, I smooshed it. Meat sometimes makes me gag, so if it's in small enough pieces, I don't notice. I think most people would just dice it. Frankly, you don't need the chicken in this recipe. The beans were enough.
Then I put it all in a big bowl with some cheese and stirred it up. That's my filling!
I try my very best to be healthy so I used low fat cream cheese, low fat shredded cheese and these babies. Very tasty!
As I said, I've never made enchiladas before, so the whole filling and folding and squishing them in the pan required not a few gymnastics. I figure they don't have to look pretty, they just have to taste good.
But I don't think I did so bad after all. Oh, and I poured half a can of red enchilada sauce on the bottom of the pan before I started rolling and folding.
Then I poured the rest of the sauce on top, added way too much cheese and baked it for 45 minutes at 350 degrees because one of the recipes said that was what to do.
And guess what? They're awesome! I only ate one, but that was enough. And then I went into a food coma and passed out so I didn't even get to see Obama win, but I looked first thing this morning and all is well with the world. Culinary delights and the opportunity for America to become once again - the greatest country in the world.


BrianAlt said...

Cream cheese? Not sour cream?

Well, anyway, I'm glad it turned out well.

Sweetly Single said...

yummmy... my son would fall in love with you!

So when it your next set of holidays ~in case a crazy canuk wants to kidnap... I mean visit~

Kate said...

Thanksgiving is coming up at the end of November. You're welcome to visit!

GreenCanary said...

CREAM CHEESE! I will now share with you The Canary's Secret To Kick Ass Kraft Macaroni & Cheese: Substitute cream cheese for butter. It makes it OH MY GOD good. For reals.

carrster said...

Enchiladas are on my meal plan this week too! I've never made them before either so we shall see how it goes. Mine are super-simple...hope they're as good as yours look! Yum