Left to my own devices this past weekend I spent most of it curled up reading My Life in France by Julie Child. After turning the last page late Saturday I found myself so moved by the book that I set my sights on roasting a chicken for Sunday-- a French classic and, in my mind, a fine way to honor Mrs. Julia Child and her wonderful book.
I was all about roasting a chicken until I got to the store and came face to face with the rotisserie chickens-- you know, the ones that are already cooked? Whole chickens just sitting there begging to be taken home. It's hard to resist-- I'm pretty sure they pump the heady cooked chicken aroma all through the store just so it's that much harder to walk past them.
I would like to say that I resisted, but I didn't. Buying one meant I could watch a movie while waiting for Dan instead of dealing with roasting my own. It also shortened my shopping list. I had a weird guilty feeling placing that chicken in my cart-- kind of like I cheated on Julia...
Oh well, c'est la vie!
Originally, I planned to roast the chicken and then write a post about the experience and my thoughts about the book. There's not much to write now since the rotisserie chicken took over-- how interesting would that be? "Hi. I bought a rotisserie chicken. It was good. The End." So, I switched gears and decided to make green chili chicken enchiladas.
It isn't French, but, in a weird way, it was inspired by Julia Child. If I hadn't read the book I wouldn't have wanted to roast a chicken. If I hadn't wanted to roast a chicken I wouldn't have been tempted by the rotisserie chicken. If I hadn't bought the rotisserie chicken I wouldn't have thought of making enchiladas.
So, here are my green chili chicken enchiladas inspired by none other than the great Julia Child. Bon Appetit!
Green Chili Chicken Enchiladas
I'm not a fan of corn tortillas, but feel free to use them in place of the flour tortillas. One rotisserie chicken is enough for this recipe (with a little leftover) using both the white and dark meat.
3 tablespoons olive oil
1/2 onion, diced
3 garlic cloves, minced
1/4 cup chicken stock
1 cup tomato sauce
2 heaping tablespoons mild chili powder, or to taste
1 teaspoon cumin
1/2 teaspoon ground oregeno
8 ounces cream cheese, softened
4 ounces diced green chilis, drained
2 cups mild cheddar cheese, shredded
1 and 1/2 cups cooked chicken, cubed
6 flour tortillas
Preheat the oven to 350 degrees.
To make the enchilada sauce first heat the olive oil over medium heat. Add in the onions and cook for 3 to 4 minutes, or until softened. Add in the garlic and cook and additional 2 minutes. Pour in the chicken stock and continue cooking for another minute or so. Pour in the tomato sauce and stir well to combine. Stir in the chili powder, cumin and oregano, bring to a boil and then reduce the heat to low. Allow to simmer until the sauce starts to thicken. If it gets too thick add in a little more chicken stock to thin it out. Season with salt and pepper and remove it from the heat once it's reduced. Using a brush, spread a thin layer of the sauce in the bottom of a 9 x 13 baking dish.
In a medium bowl combine the cream cheese and green chilis. Stir well. Divide the cream cheese mixture among the tortillas, spreading it evenly over them. Top one of the tortillas with about 1/4 cup of chicken, 1/4 cup of cheddar cheese and then roll it up and place it in the baking dish. Repeat with the remaining tortillas. Pour the sauce over the top of the tortillas and top it off with 1/2 cup cheddar cheese.
Cover the dish with tin foil and bake at 350 degrees for 30 minutes. Remove the foil and continuing baking it for 10 more minutes, or until the cheese is melted. Allow to rest for a couple of minutes before serving.