We say ay caramba – Emma’s Chicken Enchiladas

We’ve been somewhat fortunate compared to some of our friends with children. Emma’s always enjoyed flavorful foods without much persuasion. Don’t get me wrong, she has her moments. In fact, one of her beloved dishes is pasta with peas, a splash of olive oil and freshly grated parmesan. But, she’s also willing to delve into some adventurous territory too – Japanese beef curry, sushi, chicken paprikash, and this dish, which I affectionately refer to Emma’s Enchiladas.

Mexican Seasoned Chicken

Technically, they’re not actually enchiladas and more like burritos, not necessarily authentic Mexican and more North American, but no matter what you call it, this works out to be an easy meal to prepare and customizable for all members of our household, young and old (well, not that old!).

It starts with chicken and builds in layers of seasonings including cumin, cilantro, oregano, paprika and cayenne. Then there’s the brightness of lime, and the added freshness of chopped tomatoes, cucumbers and chives. And then sometimes when I prep this for us, I mix a portion of the chicken with a tomatillo-based salsa and serve it with a side of refried beans for the grownups.

Mouth-watering goodness.

Emma loves this meal. Since all of the add-ons are plated separately, she gets to stack her favourite items into her own specialized burrito. Even Katie gets in on this action — she enjoys the chicken (minus the seasonings) along with the cucumbers. And did I mention that Emma and G gobble it up? Even when I slipped and added extra cayenne?

And the best part is that Emma adds all of the gratifying mmmmms and yums we all want to hear from our brood as they consume what we prepare for them.

A special note: I’m excited to say that today one of the posts on EmmaEats is featured on BlogHer Food in their What’s Hot section! Come read what it’s all about!

Emma’s Enchiladas

(serves 4)

  • 12 (~2 lbs) boneless, skinless chicken thighs
  • 4 cups low sodium chicken broth
  • 2 tsp ground cumin + 1 tsp
  • 1 1/2 tsp dried cilantro
  • 2 tbsp olive oil
  • 1 medium spanish onion, thinly sliced
  • 1 tbsp dried oregano
  • 1 tsp paprika
  • 1/8 tsp cayenne pepper
  • juice of 1/2 lime

Arrange the chicken in a single layer in a medium saucepan and pour enough broth into the pot to just cover the chicken. Add 2 tsp of ground cumin and the cilantro and poach the chicken, covered, on medium-high heat for 10-15 minutes until the chicken is cooked through.

While the chicken is poaching, heat the oil in a frying pan and add the onions. Saute them slowly on medium heat until they are soft and golden.

Next, remove the cooked chicken from the poaching liquid and set the liquid aside. Using two forks, shred the chicken into rough chunks and add it to the pan with the onions. When the chicken is all shredded and mixed into the onions, add the oregano, paprika, cayenne and 1 tsp cumin. If you find the mixture dry, slowly add up to 2 cups of the reserved broth and let it simmer on medium heat for a few minutes while the broth is absorbed (but not until the chicken is dry again).

Serve in warm tortillas, or over tostadas if you prefer, topped with any combination of chopped tomatoes, cucumbers, shredded lettuce, sour cream, shredded cheese, chives and hot sauce.

Tips and suggestions:

  • Skim the scum off the top of the poaching liquid before adding it to the chicken mixture.
  • You can leave the extra seasonings out of the poaching liquid which I do when preparing chicken that we’ll share with Katie. Just add 1 tsp of cumin and 1 1/2 tbsp of dried cilantro to the onion and chicken mixture in the pan and complete the rest of the recipe as specified.

I'm Lovin' It at TidyMom
 I’ve shared Emma’s Enchiladas on Tidy Mom!

One comment

  1. Pingback: Spanish Chicken and Rice Burrito | LauraLovingLife

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