Easy Sunday Dinners: Chicken Enchiladas - Guaranteed to Satisfy Your Pickiest Eater or Critic

Looking for another easy Sunday dinner?  What can I say?  I like simplicity.  Call it laziness, call it a lack of time - you can put whatever word to it you'd like.

I started making these chicken enchiladas ten years ago.  I don't remember how they came about but I had a college roommate from Namibia who became obsessed with them and implored me to make them at least once a week for her.  Some foods have the ability to not be bound by culture.  There is a universal comfort to be found in this dish.  Probably something to do with all the cream and carbs.  The best thing about this dish is that it is totally customizable for picky eaters.  I've never had a single picky eater turn their nose up at this dish and my husband, who doesn't eat leftovers, always happily eats these two days later.

Okay, ready?  Now, this is by no means gourmet, so if you're going to judge, judge now.  However, it is a cheap meal, an easy meal, and a delicious meal.  This is one of those meals that when you bite into it, you're transformed to a warm, happy place where you're stresses and troubles are temporarily drowned.

Pre-heat your oven to 350 degrees Fahrenheit.

Get out your basics:

Here's your "need" list:

6 tortillas (I used burrito size but you can use whatever you have)
2-4 cups shredded cheese
2 cans cream of chicken soup
2 cups milk or cream
1 can diced green chiles
2 tbsp olive oil
4 chicken breasts
salt & pepper

You can also add:
1 clove garlic
1 chopped red or green pepper
cayenne pepper
whatever else floats your boat

 Chop the chicken breasts into small pieces.  In your pan, add a couple tablespoons of olive oil, the chicken, and the can of green chiles.

 Cook on medium until the chicken is cooked through.  This time I also chose to add a crushed clove of garlic.

Add one can of cream of chicken and some milk.  I don't actually measure the milk - I just add however much I think looks right.  If you want thicker enchiladas you'll limit your milk.  I probably add around a cup or a cup and a half this round.  Add salt and pepper to taste - I also tossed in a little cayenne as well. Let it simmer until creamy and evenly mixed.

Now you're ready to assemble.  Take a 9X13 baking dish and spray with with non-stick cooking spray.  Take out your first tortilla and lay a large scoop of your creamy chicken smack dab on top of that tortilla.  You can add cheese inside if you want them super cheesy.  I opted out this time.  Then roll, baby, roll.

Roll six times - or however many times you feel like.  You can adjust your tortilla/filling ratio according to your own desire.

 Now take your second can of cream of chicken and your remaining milk/cream and heat over the stove using the same pan from  before (so you can use any remaining goodness).   Once this is heated evenly, dump it on top of the tortillas and schmear to even it out.  Finally, dump shredded cheese on top.

Cover with tin foil (or don't) and bake at 350 F for 20 minutes.  If you want, at the end set your oven to broil and let it roast the top for a minute.

Voila!

 And I'm hungry again.  Too bad this yummy dish is back in Utah and I am not any longer.  The things we do for those we love.  An entire pan of acceptable leftovers for a non-leftover eating person.

Bon Apetit!

Easy Sunday Dinners: Perfect Roast Chicken

Oh Yeah...

I've enjoyed cooking for as long as I can remember.  When I was a little girl I used to sit on the counter next to the stove and toss random spices and ingredients into a pot on the stove.  I called it Witch's brew. It was in no way edible but just a fun outlet for my creativity.  I've progressed since then into making edible creations but between my grad program and work I really don't have as much time (or money) as I would like.

I should also mention I married a man who was spoiled ridiculously by the women in his family and expects a "Sunday Dinner" every Sunday.  Don't you worry, I've already stood up for women on this one.  Most of the time, though, I am happy to oblige.  Here is one of my favorite creations that is incredibly easy (so easy I'm pretty sure its fool proof and even my husband couldn't screw it up) and inexpensive.  The chicken only cost me .99/lb and the other ingredients were also cheap.  My total for a delicious, easy, and healthy dinner?  About seven dollars.  Also, if you like to feel like you're cooking with the greats - Jamie Oliver does a pretty similar version.

Here's what you'll need:

1 whole chicken (mine was about 4 1/2 lbs)
1 lemon
1 yellow onion
3 red potatoes (I actually used red golden potatoes in this recipe - hence the yellow fluffy insides)
1 clove of garlic
Baby Carrots - as many as your heart desires.  I always keep these in stock - in this recipe i probably used about a cup or so.  And if you're really concerned about needing a count - you're welcome to look at the picture below.
Olive Oil
Rosemary and Thyme (fresh is prettier and tastier but more expensive - unless you have a green thumb and grow it yourself.  I recommend for parties or impressing people.  Otherwise, dried will do)
Sea Salt and Black Pepper

Okay, you ready?  I'm telling you - this will take you all of 5 minutes which is why its so awesome.

Get out your ingredients.  Preheat the oven to 400 F.

Okay, you're oven is preheating.  Get out a glass roasting pan (or whatever you happen to have that you think will work.)  Take your whole chicken out of the fridge.  Remove the innards - you can keep them for gravy if you want - I tossed mine this time.  Rinse the chicken with cold water and set it in the pan.  Cut the lemon into eighths and stuff it into the empty cavity of the chicken.  Cut the potatoes into about 2 inch size pieces.  Cut the baby carrots in half.  And cut the onion (I'm assuming you're smart enough to know to peel it) also into eighths.  Slice the garlic into thin pieces.

See - you're done!  Well, pretty much.  And honestly, this is one of those amazing rustic dishes where you can freelance your cutting.  However large or small and uniform or uneven you want your cutting to be.  It really doesn't matter.

Your last real effort?  And by effort I mean dumping everything into the roasting pan around the chicken.  Now, drizzle the olive oil on the chicken and on the vegetables.  If you have fresh rosemary and thyme, place it inside the chicken with the lemon.  If you are using dried - just shake it on top - as much as you think looks pretty.  Finally, sprinkle some salt and pepper on top of that bad boy.

Now throw it in the oven - uncovered.  And let it cook.  It should cook for about 20 minutes per pound.  Just check it with a meat thermometer before you eat it or you can pierce it - if the juices run clear you are also in the clear!  Somewhere in the middle, get out a turkey baster or pastry brush and take the juices from the pan and baste it.  Your skin will come out super crispy and delicious.

Sit back and do nothing.  Five whole minutes of work?  And this is what you'll get.

Serve and enjoy!  (And don't worry - if you lack knife skills - roast chicken really shouldn't be served in neat little slices anyway.)