Chicken Enchiladas, Homemade Refried Beans and Mexican Corn Crema

I was craving enchiladas so chicken was the obvious choice.
My mother always made the best chicken enchiladas, but 
I didn't use her recipe.  I just made this up on the fly.
I cheated a bit and used a prepared sauce, but everything else
was all me baby!

First up I cooked some pinto beans simply with some bay leaves.
I held it in the fridge until ready to refry.

I choose thighs to keep the meat juicy and flavorful.  I pan fried
them till almost done with some green chilies.

Once it was almost cooked, but not quite as it would still
cook a bit when rolled up with cheese.

I sliced the thighs pretty thin to somewhat resemble
pulled chicken.  I then chopped up the chilies and some
scallions and I mixed it all together.

I dipped the corn tortillas into the sauce to make them pliable
and add some moisture, then rolled up the filling and
arranged them in a casserole dish.

I poured the rest of the sauce over and then sprinkled
a nice layer of shredded cheese.

Popped into the oven to heat through and melt the cheese.

I've had this awesome side dish at a Pollo Regio and it was 
SO good, but SO unhealthy.  Lots of mayo, crema and butter.  I mean
A LOT.  It was very good but too rich.  However, I wanted
to recreate this, but more reasonable.  I took 3 corn cobs and striped of
the kernels.  Then I butter poached it.  When ready to serve, I added
some crema, cilantro and queso fresco.
This turned out so good, and not too rich.  I will
definitely be doing this again.

I refried the beans in bacon fat, then mashed them.
I plated them with an avocado and topped the enchies with
crema, scallions and black olives.

This was very tasty and satisfying.
I got thumbs up all around.  Zachary even had a second enchilada.
The star was the corn crema though.

While this may not be the healthiest meal...
I was able to control the sodium levels and fat as opposed to
getting it from a restaurant or in a processed form.

I was very happy with the outcome, and best thing is....
Leftovers for lunch for both Dutchess & I!!!

Flock fed!


Popular posts from this blog

Coq Au Vin, Mushroom Risotto, glazed turnips/carrots and Tres Leches

Dutchess' Birthday At Spoon

Venison Sausage Sandwich with Bacon Wrapped Purple Asparagus