Tuesday, September 25, 2012

Getting Creative in September


     I've been itchin' to get creative in the kitchen.  It all started on Saturday while Danny was at work.  I was pondering what to make for dinner.  So once again, I opened my freezer to view what I had in there.  After digging around for a bit I came upon an idea.... Chicken Enchiladas.  But not your run of the mill, regular chicken enchiladas.  I was craving creamy goodness.  Yet still, that wasn't enough.  I wanted bacon too.  Hmmm.... Ok, "Let's try this," I told myself.  "Let's mix chicken, bacon, and spinach together with a few other goodies, wrap it up on a corn tortilla, and then cover the everything in a creamy sauce and cheese."  So I got to cookin' (after everything was thawed out).  
     Here's how it played out:
Boil 2 chicken breasts in chicken stock.  I used chicken stock and water with salt (didn't have enough stock).  Season the liquid with a smoky type seasoning.  I used Pampered Chef's Smoky Applewood Rub.  Boil until the juices run clear.  Set aside to rest.
While the chicken is boiling, cut up about 4 strips of thick cut bacon and cook until nice and crispy.  Drain on a paper towel and set aside.  After the chicken has cooled for a bit, cut it into smaller pieces and place in a food processor.  Pulse until the chicken is finely chopped.. Mix one package of frozen, chopped spinach (thawed and drained well), bacon, chicken, about a 1/4 cup sour cream, less than a 1/4 cup of fresh chives, salt/pepper/garlic powder all to taste, and a couple tablespoons of grated Parmesan cheese.  Set aside.
Mix one can of cream of mushroom soup, about a cup of milk or half and half (until the mix is a "saucy" consistency), salt/pepper/garlic powder to taste, and a teaspoon or so of the smoky seasoning (used in the boiling liquid).
After the chicken has cooled for a bit, cut it into smaller pieces and place in a food processor.  Pulse until the chicken is finely chopped.
Preheat oven to 400 degrees.
Wrap a big heaping spoonful of the chicken mixture into a corn tortilla and place it in a 9x13.  I made about 13 enchiladas.  Pour the creamy sauce over the top and sprinkle a cup (or more) of cheddar cheese on the top.
Bake until very bubbly and the cheese has browned a bit (about 20 minutes).
Let it simmer down before you serve.