I have this thing about shredded chicken, where I don’t really like to use it if it’s been in the fridge overnight. I don’t know what it is, but it kind of skeeves me out. I’m sure it has something to do with the fact that I also feed my dogs shredded chicken twice a day, and the association is just too uncanny for me. So I rarely ever have it on hand.
Another thing about me in the kitchen? I like to have EVERYTHING ready before I start. I don’t want to be standing over a skillet, with my food sizzling, while I’m trying to measure out a teaspoon of dried something or other with my shaky hands. It makes me nervous, and then my hands shake even more, and before you know it, that teaspoon of Chili Powder more closely resembles a tablespoon. Or two.
Enchiladas typically call for shredded chicken though, which is quite the conundrum, and before now, the reason I usually avoided cooking them. Determined to have my Mexican feast though, I chopped up some garlic and a handful of onions, and tossed them into a skillet to cook on medium. I knew I was going to run out of Cumin though, so instead of using what I had to flavor the chicken, I took the opportunity to try out a Mrs. Dash Chipotle seasoning I recently bought, on my chicken (fabulous), while I did all my prep work.
By the time my chicken was done cooking, I had everything chopped, and my sauce was simmering, which gave my chicken time to cool before shredding.I didn't even use all of the sauce I had because seriously, that is a lot of sauce.
These Enchiladas were the greatest thing I have made in... well, days.
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