Earlier this week I tried a new Rice Pudding recipe. Without laboring over the details of this culinary endeavor, let me simply say it was an unsalvageable, epic fail. After convincing myself the recipe was flawed, I thought, well if that was the worst thing to happen to me this week, then the rice pudding had a purpose. I had every intention of attempting a major re-do on the recipe, harboring the fantasy I would be creating the throw down worthy version of this comfort food dessert. But I just wasn't feeling my ability to channel an inner Bobby Flay. So I decided it would be best if I put some time and distance between me and a new rice pudding recipe. Until or if that self-imposed moratorium comes to an end, I will go back to making the Almond Rice Pudding with Caramel Cream and Sour Cherry Jam. If there was ever a rice pudding recipe with a pretty high bar level of deliciousness, this would definitely be the one. The more I (over) think this week's rice pudding fiasco, the more I realize maybe I have already discovered the throw down worthy version. Maybe it was time to create a thrown down worthy version of something else.
Of the handful of recipes I have been doing an extended dissertation research on, it would be Enchiladas. With more a dozen different varieties of enchiladas, each with their own myriad of variations, I have literally spent years mulling over enchilada recipes. While many sounded enticing, very few of them seemed to be mouthwatering enough. Which explains why I have been looking for what seems like a very long time. I finally came out of the enchilada rabbit hole this week. thanks in large part to cookbook author and native Texan Rebecca Rather. Having made some of her recipes before, I had a very strong feeling her enchiladas recipe would not disappoint. Spoiler Alert: It didn't.
More than likely, your enchilada preferences are ones somewhat influenced by where you grew up or where you now live. But, if by chance your enchilada preferences lean toward creamy chicken enchiladas topped with melted Monterey Jack cheese and served with sides of Pico de Gallo and avocado, then you are going to absolutely LOVE these. With a filling made with shredded store-bought rotisserie chicken, sautéed mushrooms/onions/garlic, fresh corn, black beans, green chiles, tomatoes with green chiles, sour cream, and whipping cream, these are hearty, mouthwatering enchiladas. Made with large (7"-8") tortillas, they make for a great dinner entree. But if made with smaller (6") tortillas, they would be the best cocktail party fare.
If you don't want to make the Chicken Enchiladas, you definitely have to make this Pico de Gallo. Seriously, it may be the best pico I have ever tasted. Served with some homemade guacamole and chips along with some ice cold beer and/or margaritas, this classic salsa is a refreshing appetizer. Made with only 6 ingredients (not counting kosher salt and white pepper), it can be made 15 minutes before serving or the night before. In other words, it could not be easier to make. One bite, and I am convinced you will never buy a store bought pico de gallo again. And it may be the only pico recipe you ever want to make.
In addition to being a great appetizer, the Pico De Gallo also made for the most delicious topping on the Chicken Enchiladas! I loved the contrast in flavors. So if you make the Chicken Enchiladas, you absolutely have to make the Pico de Gallo.
These Chicken Enchiladas can be made early in the day, even the night before. Simply bake when you are ready to serve.
Use either corn or flour tortillas (I used a soft white corn tortilla), but i definitely recommend using soft their versions to make assembly easier. As with most recipes I come across, I either tinker with them slightly before or decide on what changes I want to make after eating them. The changes I made to the filling before were: increasing the amount of salt (from 1/4 teaspoon to 1/2 teaspoon), using fresh corn kernels, and adding rinsed/drained black beans. The changes I will make next time are: increasing the whipping cream from 1/2 cup to 2/3 cup, using grated Monterey Jack/Colby Cheese instead of only Monterey Jack, using only the smaller 6" tortillas (these enchiladas are hearty), not pack the rolled enchiladas in as tightly as I did, and use a larger, rectangular pan (or divide between two pans). If using a large pan, I might also want to put a few toothpicks in to help me identify which direction the tortillas are going in (a round pan made this challenging). You might not need to do this if using a rectangular pan.
If the recipes for the Chicken Enchiladas with Pico de Gallo taught me anything, it was to trust my instincts when looking at an ingredient list and cooking process. Photos can be deceiving as evidenced by the one I had taken of that disastrous, inedible rice pudding.
These Chicken Enchiladas with Pico de Gallo may be one of the best, most versatile entertaining dishes on the blog. Hey, it's a two for one blog post! Either or both recipes are reason enough to invite your friends and family over for dinner or a cocktail party! And yes, this Chicken Enchiladas with Pico de Gallo is definitely throw down worthy.
Chicken Enchiladas with Pico de Gallo (several adaptations to the Sour Cream and Chicken Enchiladas recipe from Rebecca Rather's cookbook "The Pastry Queen Christmas")
Serves 6-8 for dinner or 8-14 for cocktail hour
Ingredients
Chicken Enchiladas
1 store bought rotisserie chicken (3-4 pounds), skin removed, shredded into bite sized pieces
4 Tablespoons unsalted butter
1 large yellow onion, chopped
8 ounces mushrooms, sliced
2 garlic cloves, minced
32 ounces sour cream
1/2-2/3 cup whipping cream
7 ounce can diced green chiles, undrained
10 ounce can diced tomatoes with green chiles (See note)
1/2 teaspoon kosher salt
1/4 teaspoon black or white pepper
1 cup fresh corn (from 3 ears of corn) or 1 cup of frozen or canned corn
15 ounce can of black beans, rinsed and drained (optional)
10 ounces grated or shredded Monterey Jack Cheese (or a Monterey Jack/Colby Cheese)
12 white corn or flour (7"-8") soft tortillas or 16-20 white corn or flour (6") soft tortillas (I used soft white corn tortillas)
Pico de Gallo
4 plum (Roma) tomatoes, seeded and diced
1/2 jalapeno pepper, seeded and minced
1/2 medium red onion, small dice
1/4 cup minced fresh cilantro and/or flat leaf parsley (Note: I used a combination of both)
1/2 teaspoon kosher salt
2 garlic cloves, minced
1/4 teaspoon white pepper
Juice of 2 limes
Garnish: Freshly chopped parsley and/or cilantro, sliced jalepenos, chopped avocado
Directions
Chicken Enchiladas
1. Preheat oven to 350 degrees (F). Lightly butter a large baking pan (at least 9"x13").
2. In a large skillet, melt butter over medium heat. Add onion, mushrooms, and garlic. Saute until onions are translucent and mushrooms are softened (about 4 minutes).
3. Stir in sour cream, whipping cream, green chiles, tomatoes, salt and pepper until smooth. Cook until mixture is warned through. Do not let mixture boil.
4. Remove 2 cups of the mixture. Set aside.
5. Add the corn, black beans (if using) and chicken to the sour cream mixture remaining in the pan. Remove from heat.
6. Spoon a very generous line of the chicken mixture down the center of each tortilla. Roll the tortilla up and place seam side down in the prepared pan.
7. Pour the reserved sour cream mixture evenly over the tortillas.
8. Sprinkle with the shredded cheese.
9. Bake uncovered for 30-45 minutes or until the sauce bubbles and the cheese is melted. Note: If the enchiladas were refrigerated, recommend taking out of the refrigerator at least 15 minutes before baking. Baking time may need to be adjusted.
10. Top the Chicken Enchiladas with some chopped parsley, chopped jalapenos, and/or chopped avocado.
11. Serve with a side of Pico de Gallo and some additional chopped avocado.
Pico de Gallo
1. In a medium bowl, combine the tomatoes, jalapeno, onion, cilantro/parsley, garlic, lime juice, kosher salt, and white pepper. Mix to blend.
2. Cover the pico de gallo and chill for at least 15 minutes or overnight before serving. Note: Covered and chilled the pico de gallo will be good for up to 3 days.
Notes: (1) I used a combination of flat leaf parsley and cilantro in the Pico de Gallo. (2) Rotel sells a 10 ounce can of diced tomatoes and chiles. If you can't find this 10 ounce can, use a 14 ounce can (reserving 4 of the ounces for another use). (3) Use a good quality store-bought rotisserie chicken. Choose one not seasoned with herbs like rosemary. (4) Don't pack the rolled enchiladas too tightly in the pan or you won't be able to spoon them out individually when serving.
