Wednesday, November 2, 2011

Enchiladas Supreme

To really understand who I am and understand what this blog is about, you need to know one thing. I can’t cook. I try. I really try. For some reason or another I can not make an entree to save my life. I can barely scramble an egg. Baking is another story, for some reason, things I bake turn out much better. But that’s for another post. 
GB is an amazing cook. He makes a homemade meal for me almost every night and it’s extraordinary. He whips up gourmet meals with no recipe to follow. I dream of the day I can hold my own in the kitchen. 
There is a cute blog called Kevin and Amanda that have really indulgent looking meals. The instructions seemed easy so I decided to try their Creamy Chicken Enchiladas. You can find the recipe here. Take a quick looksie - I can do this, right?
So the first step was for me go grocery shopping. This is a task I hate. I would much rather be shoe shopping. I really struggled with picking out the chicken. I realize now the only time I ever picked out chicken on my own, I paid a kazillion dollars for the boneless, skinless chicken breasts from chickens that were hand-fed belgium waffles and candy bars. (That’s not really true, but the prices certainly reflect that imaginary story.) GB always buys chicken on the bone and debones and cuts the chicken up himself. This is very cost effective. It took me about 25 minutes to pick out chicken strips (maybe not the best choice but worked). 
Back at home, I dove right in. I was starving - time to get cooking!
I diced the chicken and threw them in a hot frying pan. I moved the chicken around a bit, I think this can be consider sauteing. I am over the moon about onions, so even though the recipe didn’t call for it, I chopped some onions while the chicken cooked, to toss in later. 

So all this butter - let me tell you, I know why it’s in the recipe - but I need to warn you, if you have a healthy eating lifestyle, this should be considered a cheat meal. 

The Rotel tomatoes, chicken and cream cheese. So far so good. This recipe is very easy to follow. 

This was starting to look really creepy and I said aloud multiple times (even though I was home alone) that I’d have to order a pizza. 

I love cream cheese. 

I think it's ready to load up. 

Not sure how much I was supposed to put in each enchilada. 


We did not have a 9 x 13 baking dish so I used these guys instead. Hey! That is not 8 enchiladas! Poor little lonely baby enchilada. 

The recipe calls for 1 pint of whipping cream. Then it calls to drizzle it. I drizzled a very small amount and had well over 2/3 of the pint leftover. Maybe I should have drizzled it all but I was trying to cut calories where I could. I also used whole wheat tortillas. But all the cheese, butter and cream cheese outweigh those calorie cutting measures. 

Fresh out of the oven. 

I baked the larger dish for another 3 or 4 minutes. 

I didn’t get a picture of the enchilada opened because I was too busy stuffing my face. This was hands down, the best meal I have ever made. 
My personal chef, GB, told me he never wants to learn this recipe so I have to make it more. 
Let me know if you decide to make these bad boys yourself. I’d love to hear how it turned out.