Red, White, and Blue Chicken Enchiladas

It’s Wednesday and I’m still reminiscing about last weekend. What made last weekend so special? I had a visit with my childhood best friend. The visit was much too short, but I’m still so glad we got to see each other. We hadn’t seen each other for two years. However, we frequently keep in contact through Facebook and blogging (check out Rhi’s blog, she has a super funky post about how to create vibrant and colourful hair). I love how even after so much time apart, conversation comes naturally. We catch up on every day things as if we’ve never been apart. We realize coincidences that, despite being so far apart, we have come to have so many similarities in our lives (from music to pastimes and more). I feel very fortunate that, even after all these years, we remain close friends.

Rhi and Me at her wedding (back in 2007)

The dish I’m featuring today reminds me of Rhi. Not because of any childhood memories, but because of the theme (red-white-and-blue). I made this dish to Celebrate the 4th of July with Bryan. Rhi is living in the United States.

So, what are the red-white-and blue ingredients?

  • Red: Tomatoes, Red enchilada sauce, red peppers
  • White: Chicken, tortillas, mushrooms, cheese
  • Blue: Blue corn tortilla chips

Did you make red-white-and-blue themed treats to celebrate the 4th of July? Please link me to your recipes, I need ideas for next year!

Red, White, and Blue Chicken Enchiladas

Ingredients

  • 8 white tortillas – approximate cost $2.00
  • 3 small boneless, skinless, chicken breasts (about 700 grams) – approximate cost $7.00
  • 1 can diced tomatoes – approximate cost $1.25
  • 1 can tomato sauce – approximate cost $1.25
  • 2 red peppers, diced – approximate cost $2.00
  • 500 grams crimini mushrooms, diced – approximate cost $2.00
  • 1 vidalia onion, diced – approximate cost $1.00
  • 1 teaspoon olive oil  – approximate cost $0.10
  • 3 cloves garlic, minced – approximate cost $0.40
  • 1 tablespoon Italian Spices – approximate cost $0.10
  • 3 tablespoons chili powder – approximate cost $0.15
  • 1 teaspoon dried cilantro – approximate cost $0.10
  • 300 grams Monterey Jack cheese, shredded – approximate cost $4.00
  • 300 grams Old Cheddar cheese, shredded – approximate cost $4.00
  • 100 grams (about 1 1/2 cups) blue corn tortilla chips, crushed – approximate cost $1.50

Directions

  1. Preheat the oven to 350° Fahrenheit.
  2. Bake the chicken until cooked through.
  3. Shred the chicken.
  4. In a large pot, sautée the onion in olive oil until softened.
  5. Add the garlic and continue to cook for 1 minute.
  6. Add the diced tomatoes, tomato sauce, crimini mushrooms to the pot and bring to a simmer.
  7. Simmer for 15 minutes (the liquid should reduce and the sauce should become sort of thick).
  8. Add the red peppers, Italian spice, dried cilantro and chili powder.
  9. Remove sauce from heat.
  10. Fill each tortilla with a portion of the chicken and sauce (you want to have some sauce left over).
  11. Roll the tortillas and place seam side down in a 9×13 baking pan.
  12. Sprinkle with the shredded cheeses.
  13. Pour the remaining sauce over the enchiladas.
  14. Bake for 15-20 minutes (the cheese should be melted).
  15. Remove from over and sprinkle with blue corn tortilla pieces.
  16. Let stand for at least 5 minutes before serving.

Makes about 8 servings (approximate cost: $3.36 per serving).

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