A shopping trip to the closest grocery store (a nice little mediocre Key Food with decent dry goods and a sad but not insubstantial produce section) yields some chicken and a desire for enchiladas.
- 2 pours goya olive oil
- 2 garlic cloves, diced
- 1/3 spanish onion, diced
- 1 pinch salt
- 2 boneless skinless chicken breasts
- 2 tbsp water
- 1 medium shake cumin
- 1 medium shake oregano
- 2 small shakes cayenne
- 3 twists cracked white pepper
- 3 twists cracked black pepper
- 1 big shake paprika
- 1 small shake chili powder
- 1 green pepper, chopped
- 1 yellow pepper (would have been a red pepper, but the grocery store sucks), chopped
- 5 fajita-size tortillas
- 3/4 jar newman’s own medium salsa
- 1 can taco bell brand refried beans (there was no other kind available)
- 2 handfuls cotija cheese, grated
- 4 oz cheese (some weird jack variant I don’t remember the name of), sliced
- Saute garlic and onion in oil, add salt.
- Brown chicken, add all spices and a little water, cook off water.
- Add peppers, cook until still crisp but slightly hot.
- Preheat oven to 350 degrees (according to dial anyway).
- Fill tortillas with 1 scoop filling, 1 scoop beans, 1 scoop salsa. Roll into enchilada shape, line up in 50 cent disposable tin pan.
- Cover with layers of salsa, both cheeses, and refried beans.
- Cook for about 20 minutes, realize the oven cannot possibly be the right temperature, reset to 500 degrees and cook for another 3-4 minutes until jack cheese has melted.
Tasted delicious, but didn’t really agree with my stomach (or more accurately, my gas parts). Perhaps next time, the beans can stay out of the meal.
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