Kamis, 15 Agustus 2019
The tinga enchilada skillet…with plenty of cheese…and a fried egg, simply due to the fact that’s how I do it over here. A little over the top, but I mean, no longer really, pondering this meal is distinctly wholesome and at the desk in below an hour. Yes, in below one hour and also you may be consuming this for dinner.
So can I inform you somewhat again tale proper correct here for a second?
This recipe virtually didn’t make it to the blog. To be totally up front, I actually struggled with this recipe. Not so a lot the flavors, but extra the feel and appear of the recipe. The dish got here to be in three stages…
Stage one: bird tinga enchiladas with pickled jalapeños and slaw, utilizing flour tortillas.
This first spherical was good, so delicious, but there was a problem. I used flour tortillas and the tinga sort sauce just grew to turn out to be them to mush. So properly the taste was spot on, the feel was off, and the recipe had to be fixed.
Stage two: similar as level one, but minus the slaw (because I didn’t actually sense it was needed) and this time utilizing corn tortillas.
This moment level was also nice and was genuinely worth of posting, but I just may no longer get the pictures right. They seemed dry, overcooked, just no longer worth of how delish the recipe was. SO I scratched it, virtually giving up at the recipe entirely. BUT then anything wonderful happened. That nighttime time as I was cleansing everything up, I had a ton of leftover fried eggs, like a ton. I was attempting to get the perfect, but yet no longer too perfect, watching fried egg for those Moroccan fried eggs (weekend brunch anyone?!). I ended up frying a grand complete of twelve freshly laid bird eggs. Yes twelve, and honestly, it may have been more, but I’m too embarrassed to confess that. Got to get that excellent watching egg, you know? Yeah right…can you say perfectionist or what? <–that’s me.
Anyway, I had a ton of fried eggs leftover and I just may no longer bear to throw them out. I mean, they have been pretty with their brightly coloured orange/yellow yolks, and their whiter than white egg whites (I LOVE that I can get my eggs recent from proper outdoor my door…literally). I just may no longer throw them out. SO, I saw the enchiladas sitting there at the counter and inside seconds, the eggs have been on top. Perfect praise to this dish…eggs on enchiladas with plenty of cheese? YUM.
I ended up sending that batch of enchiladas as a reliable deal as my folks that nighttime time and the reaction I got was so unexpected. They LOVED the enchiladas. Loved them so much. They stated the sauce was what made the dish amazing, however the eggs genuinely extra anything superior too.
The only flaw…the tortillas. Everyone was in agreement that the tortillas have been just soaking up too a lot of that superior sauce. SO then…
With level three, I just got smart. I ditched the distinctive pans and the complete rolling process. I just threw everything into one skillet and known as it a day. I did this partly simply due to the fact I was semi drained of creating and rolling enchiladas, but in addition simply due to the fact it’s just the finest strategy to make this recipe. The sauce and the bird all get cooked up in a single skillet, which takes about twenty to thirty minutes to come together. I used boneless, skinless bird tenders for quickly cooking time, but breasts would work as well, just cut them into smaller chunks. The mystery to the sauce is a respectable quantity of chipotle chile peppers. This dish is spicy, but no longer overly so, and the bay leaves actually assist to tame the dish down a bit. If you’re no longer a vast fan of spicy, just scale back the quantity of chipotle peppers to one.
Once the sauce is complete, merely layer a number of corn tortillas proper over the sauce, then higher with cheese and bake. The tortillas get crisp, the sauce remains saucy, and the cheese will get gooey and melty.
SO simple, quickly and easy, but so delish.
Oh and then, whereas the dish is baking, fry up a number of eggs for topping. They’re no longer a must, but then…when are including eggs ever no longer a nice idea? Eggs make everything that a lot better.
These tinga enchiladas are excellent for nearly any nighttime time of the week, but I’m feeling like tonight may just be a very superb nighttime time for a tacky meal? <–trust me, your Thursday nighttime time is in want of a few skillet enchiladas guys.
skillet bird tinga enchiladas
These tangy bird enchiladas are excellent for a weeknight meal
2 tomatillos, husked
2 tablespoons olive oil
1 small candy onion, chopped
2 (4 ounce) cans Chopped Green Chiles
1/4 cup canned chipotle peppers in adobo, about 2-3 chiles
1 (28 ounce) can diced fire roasted tomatoes
1 cup Mexican beer or bird broth
1 tablespoon chopped recent oregano
2 bay leaves
3/4 teaspoon kosher salt
1 pound boneless skinless bird tenders
1/4 cup recent cilantro, chopped
6 corn tortillas
1 cup shredded pepper jack cheese
1/2 cup shredded cheddar cheese
4 fried eggs non-compulsory (optional)
1. Preheat the oven to 400 ranges F.
2. Heat a extensive oven secure skillet over excessive heat. Add the tomatillos and cook, turning typically till they start to char and develop into soft. Remove from the skillet. Let cool after which provide them a tough chop.
3. Return the skillet to medium warmth and upload the olive oil and onion. Cook for 5 minutes or till the onion is fragrant. Stir the chopped tomatillos, inexperienced chiles, and chipotle chiles and cook dinner one other minute. Add the tomatoes, beer, oregano, bay leaves, and salt. Bring to a simmer over medium heat. Slide the bird into sauce and cook dinner for 15 minutes or till the bird is cooked by and the sauce has thickened slightly. Remove from the heat. Discard the bay leaves and shred the bird inside the skillet. Stir inside the cilantro. Lay the corn tortillas flat over the chicken. Add the cheese in an even layer, move to the oven and bake for 10-15 minutes or till the cheese has melted.