Skip to main content

Chicken Breast Green Enchiladas


Going to the store these days is a trip.  Not a road trip with lovely sights to see but a trip into downtown traffic on a rainy day at Friday rush hour.  Over the past few months I have learned just to roll with the trip.  Make no plans, no time allotment, no destination.  Then and only then does traversing the grocery store become manageable.

Take yesterday's trip.  The general trip was to get all the items needed to make Green Chicken Enchiladas, A Staple.  Basing upon the last several weeks worth of trips, this should have been an easy trip.  But as you can imagine, it was not.  To start there was not any fresh cilantro, not a big deal as I have dried.  Then there was not any sour cream, also not a deal breaker as it only used as a topping and can be substituted with Mexican crema which they did not have either.  Yet, still not a deal breaker.  The real kicker to the trip was the lack of whole chickens.  The local grocer sells four brands of whole chickens and there was not one to be found.  Not even a non-GMO, certified, $7.99 a pound organic chickenlet.  Chickenlet as these chickens are only about two pounds max, less than half of the standard whole chicken currently.  What they did have was a package of four bone in breasts each larger than my hand.  Seriously, chicken breasts larger than what was removed from my BBQ Turkey last year.  Well, want in one hand, get in the other.  At least they had chicken, right?  Luckily they had my beloved Herdez Salsa Verde and cheeses.

Modification Made:
Following the same procedure for staple chicken cooking, the breasts were boiled with just enough water to cover along with an small finely diced yellow onion, a whole jalapeno cut in half, tablespoon of dried cilantro, a tablespoon of chili powder, a teaspoon of comino, and a Knorr Tomate de Pollo cube.

Once chicken cooked, it was deboned and added back to the stock to allow simmering until stock cooked away.  Seasonings were tasted and adjusted. 

Enchiladas were rolled, covered with salsa verde and Monterey Jack cheese, and popped in the microwave until the cheese melted.  Queso Fresco was crumbled a top along with a dollop of guacamole and a spoonful of homemade red salsa.  Dinner served.

Scaled for Likability: Good
I am blaming this not failed dinner but not winner dinner either on the chicken manufacturers.  Chicken breast the size of large adult male hand is going to be nothing but manipulation and water injection.  Breast meat was dry, tough, and stringy.  All the elements of old yard bird hens not cage confined raised chickens picked at their "prime".

So sad.  All I wanted was homemade comforting Chicken Enchiladas.

Popular posts from this blog

Better Than Campbell's Old Fashion Vegetable Soup

Went to the store with the hopes of gathering fresh produce for soup. With more than 45 people in line for two packages of any meat product and the produce section containing only avocado, orange, and most randomly, strawberries, I settled upon canned soup.  Well not canned soup since that section was still void of food, too.  Instead soup made from canned goods as the canned vegetable section had been mostly restocked. Soups like this 15 Minute Vegetable Soup  are ideal in dire food situations such as current times. Modifications Made: Plain petite diced tomatoes for flavored tomatoes, frozen carrots instead of canned, green beans and corn undrained, peas omitted (gross, nasty little pods), one can tomato sauce, two low sodium chicken and two pollo de tomate bouillon cubes, six cups water.  Once onions were softened, carrots, juice of green beans and corn, sauce, bouillon cubes, water were added and allowed to simmer until carrots almost tender.  Green beans and corn tossed in, heat t

The Great Freeze 2021 Vegetable Broth

Good grief, this cold snap.  Every year I wish and wish for cold weather so this table can eat soups without melting.  Well this year winter came and came with a vengeance.  Two days below freezing with no water, no power, no internet/cell service.  It's the dark ages.  If you need more info just search for Texas Grid Failure 2021 .  Yes, this tragic affair has its own wiki page.  Good grief. Did you know that if temperatures drop below freezing for too long, refrigerators will not keep your cold stuff from freezing?  Well, they don't.  And with 17℉ temps, this tables fridge contents froze.  What to do with a fridge full of frozen fresh veggies? Veggie stock. No recipe was used, it was just all the veggies in the fridge (white and yellow onions, garlic, jalapeno, green onions, three roma tomatoes, celery, two russet potatoes, seven carrots, and a red and green bell pepper) salt and pepper, and enough water to just touch the top layer of veggies.  I did not want the veggies floa

Way Too Rich, Extra Heavy Cheesecake

Pictures are deceptive. What this picture of this recipe does not show is how old and faded the print out paper is, how many stains are smudged across various spots, and the numerous notes written in the top right corner with the first one dating back to college days in 2001.  Yikes, twenty years ago makes this paper print out old, no wait, that makes me old.  Eek.   Sadly, my current living quarters do not allow for cooking of this cheesecake.  In fact the last time this recipe has been made have been close to six or seven years.  That is just too long.  Too long.  Luckily, we are spending Spring Break at family with a real oven.  A family who will help eat this oh so rich, very decadent, supremely yummy cheesecake. Modifications Made: There are four keys to a successful cheesecake. ONE: all ingredients must be room temperature.  If your house is ice chest cold, then warm the ingredients on the stovetop. TWO: do not over mix.  Excessive mixing creates air pockets resulting in split mi