Sunday, July 10, 2016

For Ruby the Airedale - Margarita Chicken Enchiladas


Abby T. Lab here with Sunday Eats!  This one is For my friend


Margarita Chicken Enchiladas!  Mom got creative in the kitchen and made this one up after reviewing a number of enchilada recipes and merging elements of several to get JUST what she wanted.  I didn't get any because of the onion and garlic but I DID get a little scoop of the cheese! From the cheese all the way down to the tortillas Mom 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 Mom said, with the moist chicken filling having a very delicate taste of  - ready for it Ruby? - Margaritas! 

And the sauce is SO flavorful and creamy.  This isn't a "spicy hot" dish - but has great flavor and just a tiny 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 (Mom's favorite is Oberweis Dairy)
  • 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 (Mom used a mix of Oberweis cheddar and Oberweis Colby Jack, finely shredded)


  • 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: Mom makes hers 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 (or unbreaded veggie "chick'n" substitute for our vegetarian friends)

  • 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!)
    Instructions:

    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".

    Assembly:

    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 stuffie 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):  

    6 comments:

    1. OMD we STILL Laugh our Collars off over the Cream of Cluck Soup...

      THESE sound VERY Delicious... we are SURE that Ruby is gonna be Forcing her Ma to make them fur HER... OMD Ruby will LOVE IT... WHO wouldn't?

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      Replies
      1. Thanks! For those that don't get Cream of Chicken soup in their country or want a cheaper/healthier version here is my recipe.

        Cream of Cluck Soup

        Makes about 4 cups worth, I put in separate freezer containers and freeze and thaw and use as needed.

        4 cups half and half or whole milk
        2 and 1/2 tablespoons all-purpose flour
        2 tablespoons plus 1 teaspoon melted butter
        2 teaspoons white sugar
        chicken bullion cube
        2 cups finely chopped, cooked chicken meat
        1/4 teaspoon salt (I use Jane's Krazy Mixed up Salt - a salt/herb blend which has less sodium than table salt).
        pinch of sage
        pinch of cayenne pepper
        1 teaspoon ground black pepper
        2 cloves roasted garlic finely chopped (or 1/2 teaspoon garlic powder).

        Directions
        Make a white sauce of milk (or half and half), flour, and melted butter. Add chicken. Add sugar, salt, pepper,sage and garlic (may use more or less as desired). Mix well and simmer for 20 minutes over low heat.

        If soup is not as thick as desired, mix a small amount of cornstarch with a small amount of water and whisk in slowly to soup. Simmer for 10 minutes.

        Delete
    2. OH.MY.DOG. *thud* Sorry.....I just fainted at the thought of such deliciousness in my MOUTH!!! You knows, Ma can't eats (fresh) onion or garlic, so she would find somethings to substitute so we BOTH could eats it! OMD, OMD, OMD, margaritas AND chickens...TOGETHERS??? phew....I don't cares if Ma says she doesn't cook, I'm gettin' her arse in the kitchen for this one! Ooooo, I almost forgots the CHEESE! I likes me some cheese....*thud*...sorry, that keep happening.....
      Thanks gurl!
      Kisses,
      Ruby ♥♥

      ReplyDelete
    3. Oh, that looks very, very delicious! Thanks for the recipe.

      ReplyDelete
    4. Oh wow, that sounds delish! Momma copied the recipe so she can try it out.

      ReplyDelete

    Welcome to The Book of Barkley. This blog was created for more memories of Barkley as well as updates on Abby the Senior rescue Lab,who we adopted in 2014.

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