How you doin’? As we continue to be glued to our televisions either watching reruns of NCIS or the Covid-19 news, we are all learning how hard all the scientists and health care providers are working to bring this war on coronavirus to an end as soon as possible. It seems it has the capacity to devastate our country men and women. The germs are relentless. We remind you to maintain social distancing (at least 6-feet) and wear a mask. We are doing our part to beat these little bastards.
Okay, on to today’s cooking lesson. I love green chicken enchiladas, but many times I just don’t have the time to make them—prepare the filling, fry the tortillas, grate the cheese, roll the tortilla, bake them and get them on the table.
I creatively copied this simple recipe from a Mexican dish I saw at El Coyote Cafe in Los Angeles. I wanted to find a way to cut the cooking time and eliminate some of the repetitive steps. You won’t be surprised to hear that I use my trusty Instant Pot which cuts cooking time and improves the taste and texture of the filling.
Prep time: 30 minutes
Cook time: 30 minutes (estimated Instant Pot cooking time)
Assembly time: 10 minutes
Oven time: 20 to 25 minutes
Yield: 8 stacks
2 teaspoons chili powder
1 teaspoon kosher salt
1-1/2 teaspoon ground cumin
1-1/2 pounds skinless, boneless chicken thighs (you can use chicken breasts if you prefer white meat)
1/2 cup chicken broth
1 can (28-oz) green enchilada sauce, divided (I use Las Palmas brand)
3 cups shredded Monterey Jack cheese, divided
1 can (4-oz.) mild chopped green chilies
1/2 cup chopped yellow onion
2 red jalapeno peppers, chopped, more or less to taste
1/2 cup peanut oil or other stable vegetable oil for frying
16 corn tortillas, or more to taste
1 (10 ounce) can red enchilada sauce
#InstantPot #GreenEnchiladas #ElCoyote #PerspectivesTheConsultingGroup #QuarantineKitchen #Covid19
Who is Ed Engoron?