{"id":8098,"date":"2014-12-03T16:17:47","date_gmt":"2014-12-03T08:17:47","guid":{"rendered":"http:\/\/peepor.net\/pint\/blog\/?p=8098"},"modified":"2014-12-03T16:17:47","modified_gmt":"2014-12-03T08:17:47","slug":"yummy-baked-chicken-enchiladas-to-pull-out-one-by-one","status":"publish","type":"post","link":"https:\/\/peepor.net\/pint\/blog\/?p=8098","title":{"rendered":"Yummy Baked Chicken Enchiladas To Pull Out One-By-One"},"content":{"rendered":"<p style=\"text-align: justify;\"><em><strong><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-8099\" alt=\"Chicken Enchilada 2\" src=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2014\/10\/Chicken-Enchilada-2.jpg\" width=\"650\" height=\"464\" \/><\/strong><\/em><\/p>\n<p style=\"text-align: justify;\"><em><strong><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-8101\" alt=\"Chicken Enchilada 4\" src=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2014\/10\/Chicken-Enchilada-4.jpg\" width=\"650\" height=\"438\" \/><\/strong><\/em><\/p>\n<p style=\"text-align: justify;\">The term &#8216;enchilada&#8217; has its roots from the Spanish word &#8216;enchilar&#8217;, meaning &#8216;<em>to decorate with chilli or pepper&#8217;. <\/em>The making of a proper enchilada dish therefore entails the wrapping up of some spiced meat, usually in corn tortillas, and then baking them in a spicy tomato sauce.<\/p>\n<p style=\"text-align: justify;\"><!--more--><\/p>\n<p style=\"text-align: justify;\">Nowadays, enchiladas have evolved into a dish with a wide variation of fillings, including not just meat but also vegetables and beans. For those who do not favour spices and chillies, there is also the option of using cream-based sauces to bake the dish with, such as sour cream, cheese or whipped cream. For my recipe here, I&#8217;ve decided to adapt an online recipe using a fusion of salsa sauce and cream, plus an added tangy lime flavour. It worked really well and smelt heavenly after the bake.<\/p>\n<p style=\"text-align: justify;\">Mmmm&#8230; the guy and I couldn&#8217;t have enough of it. It was love at first taste. You should try it too &#8211; soon!<\/p>\n<p style=\"text-align: justify;\"><em><strong>Ingredients<\/strong><\/em>:<\/p>\n<ul>\n<li style=\"text-align: justify;\">Rotisserie chicken: 500g after roasting, shredded<\/li>\n<li style=\"text-align: justify;\">Honey: 1.5 tbsp<\/li>\n<li style=\"text-align: justify;\">Fresh lime juice: 3 tbsp (juice from 3 medium-sized limes)<\/li>\n<li style=\"text-align: justify;\">Cumin powder: 1\/2 tsp<\/li>\n<li style=\"text-align: justify;\">Salt: 1\/3 tsp<\/li>\n<li style=\"text-align: justify;\">Enchilada sauce (or mild salsa sauce): 280g<\/li>\n<li style=\"text-align: justify;\">Light cream: 3\/4 cup<\/li>\n<li style=\"text-align: justify;\">Milk: 3\/4 cup<\/li>\n<li style=\"text-align: justify;\">Floured tortilla: 8 pieces<\/li>\n<li style=\"text-align: justify;\">Grated cheddar cheese: 1 heaped cup<\/li>\n<li style=\"text-align: justify;\">Grated parmesan cheese: 1 heaped cup<\/li>\n<li style=\"text-align: justify;\">Spring onion: 1\/2 stalk, chopped<\/li>\n<\/ul>\n<p><em><strong>Method<\/strong><\/em>:<\/p>\n<ol>\n<li style=\"text-align: justify;\">Mix chicken with honey, lime juice, cumin and salt. Leave to marinate in fridge overnight.<\/li>\n<li style=\"text-align: justify;\">Preheat oven at 180 degrees Celsius. Grease baking tray with oil.<\/li>\n<li style=\"text-align: justify;\">Combine enchilada sauce with cream and milk.<\/li>\n<li style=\"text-align: justify;\">Spoon 1\/5 of cream mixture into tray and spread evenly over the base.<\/li>\n<li style=\"text-align: justify;\">Divide chicken into 8 portions. Spoon 1 portion onto a piece of tortilla.<\/li>\n<li style=\"text-align: justify;\">Combine cheese together. Sprinkle 1.5 spoonful of cheese over chicken.<\/li>\n<li style=\"text-align: justify;\">Roll up tortilla and place inside tray. Repeat for the remaining tortillas and ingredients.<\/li>\n<li style=\"text-align: justify;\">Line up all the tortillas neatly in the tray till they fill up the base.<\/li>\n<li style=\"text-align: justify;\">Pour remaining cream mixture evenly over tortillas.<\/li>\n<li style=\"text-align: justify;\">Sprinkle remaining cheese on top of sauce, then cover with aluminium foil.<\/li>\n<li style=\"text-align: justify;\">Bake 45min. Remove foil and bake 10min more to brown the cheese.<\/li>\n<li style=\"text-align: justify;\">Garnish with spring onion. Serve hot.<\/li>\n<\/ol>\n<p style=\"text-align: justify;\"><a href=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2014\/10\/Chicken-Enchilada.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-8102\" alt=\"Chicken Enchilada\" src=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2014\/10\/Chicken-Enchilada.jpg\" width=\"650\" height=\"528\" \/><\/a><\/p>\n<p style=\"text-align: center;\"><a href=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2014\/10\/Chicken-Enchilada-3.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-8100 aligncenter\" alt=\"Chicken Enchilada 3\" src=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2014\/10\/Chicken-Enchilada-3.jpg\" width=\"500\" height=\"519\" \/><\/a><em><strong><\/strong><\/em><\/p>\n<p style=\"text-align: justify;\"><em><strong>Trick<\/strong><\/em>:<\/p>\n<ul>\n<li style=\"text-align: justify;\">Try using flavoured tortilla pieces such as onion and chives to make this dish for a different taste and fragrance.<\/li>\n<\/ul>\n<p><em><strong>Disclaimers<\/strong><\/em>:<\/p>\n<ul>\n<li style=\"text-align: justify;\">This recipe was kindly adapted from <em>Dessert Now, Dinner Later&#8217;s <\/em>&#8216;<strong><a title=\"Honey Lime Chicken Enchiladas\" href=\"http:\/\/www.dessertnowdinnerlater.com\/2014\/10\/honey-lime-chicken-enchiladas\/#_a5y_p=2555233\" target=\"_blank\">Honey Lime Chicken Enchiladas<\/a>&#8216;<\/strong>. The recipe calls for the original enchilada sauce. I had to replace this with mild salsa sauce instead as it wasn&#8217;t available in the local supermarkets here.<\/li>\n<li style=\"text-align: justify;\">I also substituted half and half with cream and milk for the sauce, which worked just as well and made the dish even creamier and tastier!<\/li>\n<\/ul>\n<p style=\"text-align: justify;\"><em><strong>Serving<\/strong><\/em>:<br \/>\n8 persons<\/p>\n<div id=\"wp_fb_like_button\" style=\"margin:5px 5px 5px 0;float:left;height:40px;\"><script src=\"https:\/\/connect.facebook.net\/en_US\/all.js#xfbml=1\"><\/script><fb:like href=\"https:\/\/peepor.net\/pint\/blog\/?p=8098\" send=\"true\" layout=\"button_count\" width=\"450\" show_faces=\"true\" font=\"verdana\" action=\"like\" colorscheme=\"light\"><\/fb:like><\/div>","protected":false},"excerpt":{"rendered":"<p>The term &#8216;enchilada&#8217; has its roots from the Spanish word &#8216;enchilar&#8217;, meaning &#8216;to decorate with chilli or pepper&#8217;. The making of a proper enchilada dish therefore entails the wrapping up of some spiced meat, usually in corn tortillas, and then &hellip; <a href=\"https:\/\/peepor.net\/pint\/blog\/?p=8098\">Read more<\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[434,95],"tags":[229,173,204,435],"class_list":["post-8098","post","type-post","status-publish","format-standard","hentry","category-mexican","category-poultry","tag-baked","tag-cheese","tag-chicken","tag-enchilada"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/8098","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=8098"}],"version-history":[{"count":11,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/8098\/revisions"}],"predecessor-version":[{"id":8235,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/8098\/revisions\/8235"}],"wp:attachment":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=8098"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=8098"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=8098"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}