Tuesday, July 12, 2016

When the Going Gets Tough - The Tough Break out the Margaritas

With all the bad going on in the world right now - I'm not even going to touch religion, politics or racism for risk of my blood pressure going up. So for tonight -

Margarita Chicken Enchiladas! I made this up as I went along and tried to use products from small family run companies here in the Midwest. Though there are a number of ingredients and steps it's EASY to make and pretty much fool proof.
It was SO good with a moist chicken filling having a very delicate taste of  - ready for it?Margaritas!

And the sauce is SO flavorful and creamy.This isn't a "spicy hot" dish - but has great flavor and just a bit of heat on the back of the tongue from the jalapeno and hot sauce.  

Jalapeno Cilantro Cream Sauce

  • 1 can cream of cluck soup
  • 3/4 cup sour cream 
  • 1/4 cup chopped cilantro
  • 1 small jalapeño, seeds removed and finely chopped
  • a dash ir two of Scoville brothers Cowboy Crooner hot sauce (that is their mildest - if you want a little more kick use Singing Smoke or Rockin' Red)
  • 1/3 cup cheddar/jack mix 

  • Tequila Lime Chicken

  • 1 tablespoon olive oil
  • 3 teaspoons minced garlic
  • 2 Tablespoons mined onion
  • 1/4 cup key lime juice
  • 1/4 cup chopped cilantro
  • 1/2 cup tequila
  • 1 jalapeño seeded and diced fine
  • 1 and 3/4 cups chicken stock (Note: I make mine from scratch by boiling down some meaty chicken bones with herbs, no salt added - if using canned omit salt in rest of this section)
  • 1/4 teaspoon Scoville Brothers Cowboy Crooner hot sauce
  • two dashes white pepper
  • 1/4 teaspoon salt (see note above)
  • 1 and a half pounds boneless/skinless chicken

  • For enchilada assembly:

    8 small flour tortillas
    1 and 1/4  cups cheddar  jack cheese

    Saute onion and garlic in oil until softened. Add remaining chicken ingredients and bring to a gentle boil. Cook chicken 10-15 minutes on each side until cooked completely through (no pink, juices running clear and 165 degrees F with a meat thermometer). Remove to a clean cutting board.

    Strain out bits of pepper, garlic and onion from the cooking liquid using a colander placed over a clean bowl and add those bits to the Cilantro cream sauce.  Set remaining liquid aside in bowl (do NOT throw out to wash the bowl!)

    Shred the chicken and place in the bowl with the cooking liquid, stirring well and then spooning out most of the liquid so that the chicken is very moist but is NOT "soupy".


    Warm the tortillas in a damp towel in the microwave for 15 seconds so they roll up easier. Place 1/4 to 1/3 cup chicken mixture in the tortilla (depending on tortilla size), top with a Tablespoon of the cream sauce and a Tablespoons of cheese.  Roll up and put in greased pan (I used a 8 x 8 and a big glass bread pan for the extras that wouldn't fit as a 13 x 9 would have been too big.)
    Cover with remaining sauce, spreading to get all of the tortilla covered, sprinkle with cheese and bake, covered with foil, in preheated 350 degree oven for 30 minutes.
    Mom this stuffed toy is tasty but it needs 
    some of that creamy sauce!

    Link for the Scoville Brothers Hot Sauces (family owned business in my former home state of Indiana and best hot sauces EVER): 


    1. Now if I could only convince myself this is low cal.......


      1. There's a reason I spend 90 minutes 3 times a week with some serious weights and a pair of boxing gloves. It allows me to eat like this a few nights a week. I lost 45 pounds a few years back and am determined not to gain it back.

      2. And hopefully you will never need the skill gained from the boxing gloves......


    2. Uhhhhhh....Brigid?

      Can I come over for dinner some night?


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