A Long Overdue Date With My Kitchen

If you have been reading any of my posts, you may know that I am not only in love with my bed but also my kitchen. Until about a year ago I knew how to make two dishes:

1. Baked chicken (I know, hold your applause).

2. French Toast.

After getting out of school and starting my job, I had a pretty good shock to the system while converting myself to a budget. I knew I would have to start making a go at cooking meals during the week to save some paper. A lot of families around here cook rice and gravy and gumbo as cheap fixes that last for days. So, I took my first cooking crack at the rice and gravy. Don’t let the name deceive you. It is not simply making some rice and adding some gravy. There is beef involved along with a tedious process for making the gravy from scratch. It is actually pretty easy to screw up (which I did… twice) if you don’t have some practice under your belt.

From there, I began Googling different recipes, downloading recipe apps on my phone, and eventually I was introduced to the almighty Pinterest. Needless to say, I’ve become a roux making, chicken stuffing, baking, sauteing boss.  Fine, I am not a boss of anything, but I can certainly crank out a pretty decent tasting and aesthetically pleasing meal. The picture above is from my cooking endeavors last night. There are a few items I must have present when showing my kitchen some TLC. Magazine for browsing while I wait on the oven to preheat? Check. Alcoholic beverage (last night I went for vodka tonic with fresh lime)? Check. Music? Check. Ingredients ready to go? Check.

Ingredients for Enchilladas
[Hey, is that a diploma photo bombing my ingredients? No, I strategically placed that in the picture so you will all know how smart I am. Joke! I am not allowed to hang things on the walls of my pad, so it chills in my kitchen.]

I had only cooked once in my apartment since I moved in about a month ago, so I decided I was long over due for firing up the burners. I knew there were a few recipes I had put on layaway over at my Pinterest Recipe board, so it didn’t take long for me to decide on an entree. Chicken Enchilladas baby (credit to this gal’s blog). The icing on the cake is that they are supposedly “skinny” enchiladas. About 160 calories per serving. I love it when I accidentally make healthy stuff.

The recipe doesn’t call for anything too serious ingredient wise, especially if you have a diverse collection of seasonings. I linked to the recipe above, and I am also copying and pasting it below. I didn’t use cumin, because I simply couldn’t find it. I also substituted some random southwest seasoning for the Mrs. Dash chipotle seasoning. Oh, and one cup of cheese? That’s funny, because I kind of used the whole bag. So much for “skinny” enchiladas people. Enjoy!

For the sauce:

2 cloves of garlic, minced
1 can diced green chilis
1-1/2 cups tomato sauce
1 tsp. southwest chipotle seasoning (Mrs. Dash)
1/2 tsp. ground cumin
3/4 cup fat-free chicken broth
Salt and fresh pepper to taste

For the chicken:
1 tsp. vegetable oil
2 chicken breasts, cooked and shredded
1 cup diced onion
2 cloves of garlic, minced
1/4 cup fresh cilantro
Salt
1 tsp. cumin
1/2 tsp. dried oregano
1 tsp. southwest chipotle seasoning (Mrs. Dash)
1/3 cup chicken broth
1/2 cup tomato sauce
8 (6-inch) reduced carb whole wheat flour tortillas
1 cup shredded low-fat Mexican cheese
Nonstick cooking spray

In a medium saucepan, spray oil and saute garlic.  Add green chilis, chipotle seasoning, cumin, chicken broth, tomato sauce, salt and pepper.  Bring to a boil.  Reduce the heat to low and simmer for 5-10 minutes.  Set aside until ready to use.

Preheat oven to 400 degrees.

Heat the vegetable oil in a medium skillet over medium-high heat.  Saute onions and garlic on low until soft, about 2 minutes.  Add chicken, salt, cilantro, cumin, oregano, chipotle seasoning, tomato sauce, chicken broth, and cook 4 to 5 minutes.  Remove from heat.

Enchiladas
Spray a 13 by 9-inch glass baking dish with non-stick spray.  Put 1/3 cup chicken mixture into each tortilla and roll it.  Place in baking dish seam side down.  Top with sauce and cheese.  Cover with foil and bake in the oven on the middle rack for 20-25 minutes.  Top with scallions if desired and enjoy!
Enchiladas

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About Becca Cord

Becca Cord is a twenty-something year old southern ballerina turned humor writer and video editor. Having lived in Louisiana her entire life, she is now perusing her travel dreams while starting her own free-lance Web Marketing business and organizing a nation wide blogging event, Blogger Interactive. She believes one of her callings is making people laugh, and she intends to do so. You can find Becca on her personal blog, Facebook page, or Twitter @becca25tofly.

Posted on April 12, 2012, in Adventures, Cooking, Experiments, Home, Humor and tagged , , , , , , , , , , , , , , , , , , , , , . Bookmark the permalink. 5 Comments.

  1. “From there, I began Googling different recipes, downloading recipe apps on my phone, and eventually I was introduced to the almighty Pinterest.”
    I wonder how “old school” chefs – and housewives – feel about the ‘net and its effect on the culinary world?

    • Interesting. While I love the convenience and accessibility of all those resources, you can end up pleasantly surprising yourself if you play around with ingredients solo. Take a risk and see what happens. Bam, you have a secret family recipe! At least, that’s what I would imagine happens.

  2. Maybe I’ll freeze it for good measure.

  3. I’m happy you’re getting your cooking on and all that, but I think we need to talk more about how you keep your diploma above the stove. It would be much safer inside the refrigerator, no?

  1. Pingback: Cookies for One | 25ToFly

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