Sometimes I have thought about what to open that night before 8am...

Wednesday, March 2, 2011

Chicken, Mushroom, and Queso Fundido Enchiladas

I love to cook on Friday nights.  It seems like the perfect kick off to the weekend.  There is no pressure to get people anywhere.  No rush for bedtimes.  Plenty of time to hang out, and cook.  If you get hungry earlier than I'm ready, get a snack.  

Queso Fundido is incredibly easy to make and delicious!

Chicken, Mushroom, and Queso Fundido Enchiladas

1 large chicken breast
2 large portabello mushrooms
9 flour tortillas
4 tbsp salted butter
4 tbsp flour
2 cups skim milk
8 oz shredded jalapeno jack cheese
Assorted Mexican Spices
Fresh Salsa

First you are going to sprinkle a little cajun seasoning (or Bayou Blast, or Seafood Magic) on your chicken breast and roast it in the oven.  If you have left over chicken from another recipe, feel free to substitute.

Then you are going to cut your mushrooms in half, and slice into thin strips.  Saute until well cooked in a mixture of Mexican spices and olive oil. 
I use cumin, Bayou Blast, Franks Red Hot, Oregano and Olive Oil.
Be careful not to use too much Red Hot because as it cooks down you may end up with salty mushrooms when it reduces.

This is about half way there.
This takes about 5 minutes.  While you are waiting for them to cook (be sure you stir them periodically), you can work on the Queso Fundido.

Melt 4 tbsp butter in a pot.  Stir in 4 tbsp of flour to make your roux.  Cook for a minute or two.  You don't want it to be brown, because your sauce is suppose to be white.  Add the 2 cups of milk and stir until hot and starts to thicken.  You need to keep an eye on this.  If you don't continuously stir it, it will stick to the bottom of the pan, or even worse... boil over.  You don't want to clean up that mess!  

When it is hot, and thickened turn off the heat, and stir in the jalapeno jack cheese.  Stir until completely melted and combined.  Set aside.

Pour a small amount of Queso Fundido into the bottom of the pan to keep the enchiladas from sticking.
Fill each tortilla with a few pieces of chicken and a few mushrooms.
Roll and place seam side down in the baking dish.
Pour the rest of your Queso Fundido over the enchiladas, cover, and bake in a 350 degree oven for 20-25 minutes or until hot and burbling.

Serve topped with fresh salsa, and sliced avocado.
This is obviously not fresh salsa, and there is a glaring absence of avocado.
But it was Friday night, and I was not going to the store to get them!
And you should make these to go with it.  Cross my heart.
Blood Orange Margaritas

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