The Aussie Gourmet: Chicken Fiesta Enchiladas

In The K tchen Fiesta Chicken Enchiladas Meat / Yields 8 servings

PHOTO BY MIRIAM PASCAL

By Naomi Nachman

I’ve always loved Mexican food. It’s a real combination of flavors that have a little heat from jalape�os and the sweet taste of cilantro. I wanted to be able to make it myself at home. The key is using fresh ingredients such as garlic, limes, lemons, and herbs. I serve this with salsa and guacamole, and everyone is delighted. The filling is great alone, too. Just mix with rice.

Ingredients

b2 tablespoons canola oil b1 small onion, chopped b1 clove garlic, minced b2 chicken breasts, cut into ½-inch pieces (or leftover chicken from the soup) b½ cup canned corn, rinsed and drained b½ cup canned black beans, rinsed and drained b1 diced jalapeno pepper, ribs and seeds removed b1 cup salsa, divided b¼ cup mayonnaise b¼ cup chopped cilantro b1 teaspoon ground cumin

b8 flour tortillas (6 inch) bGuacamole, for serving, optional bSalsa, for serving, optional

Preparation

1. Heat oven to 350°F. Coat 1 (13x9-inch) baking dish with cooking spray. Set aside. 2. Heat a large skillet over medium heat.

When skillet is hot, heat 2 tablespoons oil. Add onions and garlic; cook until soft, 3-5 minutes. Add chicken; cook until chicken is no longer pink inside. Add corn, beans, and jalapeno peppers; sauté until soft, about 2 minutes. 3. Add ¼ cup salsa, mayonnaise, cilantro, and cumin; mix well. Cook for 5 minutes or until heated through, stirring occasionally. 4. Spoon about ₁⁄₃ cup chicken mixture down center of each tortilla; roll up.

Place, seam-sides down, in prepared baking dish; top with remaining salsa. 5. Bake for 15 – 20 minutes, or until heated through. 6. Serve with guacamole and additional salsa, if desired.

Cook’s Tip:

You can use up your leftover chicken in this recipe, adding the cut-up chicken to the pan after the onions and garlic have sautéed in Step 2.

This recipe can also be made dairy by using soy cutlets, available at the local kosher supermarket. That way, you can use real cream cheese instead of the mayo; you can also add 1 cup of mozzarella cheese into the mixture of your dairy version.

Recipe reprinted from Perfect Flavors by Naomi Nachman.

Naomi Nachman, the owner of The Aussie Gourmet, caters weekly and Shabbat/ Yom Tov meals for families and individuals within The Five Towns and neighboring communities, with a specialty in Pesach catering. Naomi is a contributing editor to this paper and also produces and hosts her own weekly radio show on the Nachum Segal Network stream called “A Table for Two with Naomi Nachman.” Naomi gives cooking presentations for organizations and private groups throughout the New York/New Jersey Metropolitan area. In addition, Naomi has been a guest host on the QVC TV network and has been featured in cookbooks, magazines as well as other media covering topics related to cuisine preparation and personal chefs. To obtain additional recipes, join The Aussie Gourmet on Facebook or visit Naomi’s blog. Naomi can be reached through her website, www.theaussiegourmet.com or at (516) 295-9669.