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Mike’s Bachelor-Style Enchiladas
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Why is it the majority of professional chefs are men, yet there are so many bachelors that don’t cook or if they do it comes from a box or off a BBQ grill? My brother is what I would call a “professional” bachelor. He can cook well enough to keep himself fed, and to feed a date with what might seem like a more complicated dish than these enchiladas. However, simple can be good, and these definitely are good. They are also quick, easy, and don’t mess up every pot in the kitchen. I know there are a lot of men out there who are excellent cooks, but seems the ones I know only think they are excellent cooks. They do hold a few cards that can surprise you however. This was one of those recipes my brother threw out one night when he cooked dinner at my home. All those soup based casseroles our mother made us growing up must have left an impression.
Mike’s Bachelor-Style Enchiladas 1
whole chicken fryer (2 pounds), cut into pieces In a large pot, place the cut up chicken and cover with water. Bring just to a boil over medium high heat, then lower to medium heat and cook the chicken until done (approximately 40 minutes). When the chicken is cooked, remove from heat, and drain off the water (keeping 1 cup of chicken broth for the sauce mixture); set aside. Allow the chicken to cool enough so that you can handle it to remove the chicken from the bone. Once the chicken is removed from the bone, it can be cut into bite size pieces and kept until the final assembly, or you can mix it into the soup mixture described below.
These are served in the stacked method. Place a spoonful of the soup mixture onto the plate, cover with a tortilla, some cheese (per individual liking), and repeat the mixture, chicken, cheese then tortilla until you have the desired number of enchiladas. Top the final enchilada with more cheese, diced onion and a spoonful of salsa. These go well with a side of guacamole or some shredded lettuce on top. Makes 8 servings.
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