Chicken Enchilada


Finally we are hit with a heat wave. Even though I am a staunch devotee of summer, the heat wave has made me lethargic. Torrid afternoons and sultry evenings are making commute back from work and to kids’ various activities a blistering task. I am avoiding kitchen like a taboo and spending my evenings lazing around sipping ice-cold beverages. My mom has become a victim of my lassitude and has been slaving in my kitchen fixing scrumptious meals for us. I decided to give her a break from kitchen on Sunday and whipped up some Mexican specialties. The enchiladas were spicy and filling and corn  bread was moist and delicious. We ended the meal with a homemade coffee–cream.  

Chicken Enchilada  

2 tbsp oil  

2 cups onions  

2-3 garlic cloves minced  

2 cups chicken breast cut into big pieces  

2 cups tomato sauce/ tomato puree  

2 tbsp Mexican chili powder  

1 tsp cumin powder  

1 tsp cayenne pepper  

2 tsp sugar  

1½ cups water  

6 flour tortillas or 9 corn tortillas  

1. In a skillet, heat oil and sauté onions till translucent.  

2. Add garlic and sauté for a few seconds. Then add chicken pieces.  

3. Cover and cook for about ten minutes on a medium-low heat.  

4. Stir in cumin powder, chili powder, salt, sugar, and tomato sauce. Cook for additional ten minutes.  

5. Transfer the chicken pieces to a plate and let cool. Keep the sauce aside.  

 6. Shred the chicken pieces with a fork.  

7. Heat the oven to 400 degrees, adjusting an oven rack in the middle position.  

8. Keep a 13 by 9 inch baking dish ready. On a plate, keep one tortilla, spoon some chicken over it, sprinkle a tablespoon of cheese. Roll the tortilla tightly and lay it seam side down in the baking dish. Repeat for all the tortillas.  

9. Pour the sauce over enchiladas. Sprinkle remaining cheese.  

10. Cover the baking dish with an aluminum foil and bake in the oven for 20 minutes.  

11. Remove the foil and bake for 5 more minutes for the cheese to brown.  


Corn bread  

1/2 cup unsalted butter   

Corn Bread

2/3 cup sugar   

2 eggs beaten  

1 cup buttermilk   

1/2 tsp baking soda   

1 cup cornmeal   

1 cup flour   

1/2 tsp salt   

  1. Heat the oven to 375 degree Fahrenheit.  
  2. Melt butter in a microwave safe bow.
  3. In a medium bow whisk together flour, cornmeal and
  4. Pour butter into a mixing bowl and add sugar, eggs, buttermilk.
  5. Stir in flour mixture.
  6. Pour into a 8 X 8 baking dish and bake for 3-40 minutes.

Coffee Ice-cream : Recipe Source Cuisinart Recipe Booklet  

1 cup milk. I used 1% milk.  

3/4 cup granulated sugar  

2 tbsp instant coffee powder  

2 cups heavy cream  

1 tsp vanilla extract  

1. In a medium bowl, whisk together milk, sugar, coffee powder until dissolved using either hand mixer on low speed or using a whisk.  

2. Stir in heavy cream and vanilla. Cover and refrigerate to chill. which I didn’t do due to lack of patience.  

3.  Start the ice-cream maker and wait patiently.  






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