Leftover Makeover

I made Enchiladas in Hotdogs & Enchiladas For Danish Boys and had some of the chicken filling as well as tortillas leftover. Now, I may be an extravagant cook but not a wasteful one. Even though fridge space is scarce, I wasn’t about to just toss my leftovers into the trash. I knew exactly what I was going to do with them the next day.

There was just enough chicken to fill one quesadilla which wasn’t going to feed the both of us. Fortunately, I had some fresh spicy beef sausages. Deceptive these sausages… They look like skinny regular beef sausages but they pack a fiery punch! Love them! I sliced them, fried them and filled another quesadilla.

Quesadillas are very versatile. They do not have to be purely Mexican. You may fill your quesadilla with anything you want. I like to think of them as Mexican grilled sandwiches. I’ve done a breakfast version with scrambled eggs, bacon/ ham, tomatoes and cheese. My DCM liked that plenty. Veer from the Mexican route and use leftover curry or a stew as filling as well. Go crazy!

Quesadillas are a lot easier to put together than Enchiladas. Place tortillas on baking paper on an oven sheet, layer on cheese and filling of your choice then more cheese, maybe some tomatoes, re-fried beans or salsa, top with more tortillas, and pop in a pre-heated oven (175 degree Celsius). I place a sheet tray on top of the quesadillas to weigh them down as the top tortilla has a tendency to curl. This does not happen when you cook them in a pan. So there is that for another option. I prefer to just chuck them all into the oven as it saves time and effort.

Serve with some salad on the side and guacamole.

Gooey cheese...

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Gg’s Chicken Enchiladas

Enchiladas do take quite some effort and time but they are well worth it. I’ve made a simple and non-traditional version here but it is very good nonetheless. If you cannot be bothered making your own guacamole or salsa, use store-bought versions. I highly recommend El Paso. Substitute chicken for beef or even prawns. If you do use prawns, do not cook them all the way through first, make sure the enchilada sauce is hot when you spoon over the tortillas and crank the heat of your oven to the highest temperature to melt the cheese faster. You do not want to overcook the prawns.

I found what I now deem as the best cheese for making Mexican food (funny it’s made by a Danish company). Arla Finello® Tex Mex cheese is cheesy. gooey, spicy awesomeness! There are bits of chilli flakes and other spices mixed into the cheese which added a real kick to my Enchiladas!

Make these as spicy or mild as you like and eat them with excessive amounts of guacamole and sour cream. It’s not diet food by the way 😉

Gg’s Chicken Enchilada Chicken Filling Recipe:
(serves 4 – 6)

Ingredients

  • 3 sides of big chicken breasts (cut into 1.5cm slices)
  • 2 large white/ purple onions (roughly chopped)
  • 1 tablespoon vegetable oil (reserved for frying)

Chicken seasoning –

  • 1 tablespoon dried oregano
  • ½ tablespoon dried chilli powder (or to taste)
  • 2 teaspoons paprika
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 2 teaspoons garlic powder
  • 1 teaspoon salt
  • 1 pinch ground cinnamon
  • 4 tablespoons vegetable oil

Directions:

  1. Combine chicken breasts, onions and seasoning; mix well to coat.
  2. Marinate for a minimum of an hour up or overnight.
  3. Heat pan with reserved oil, add a little more if you prefer.
  4. Add chicken and onions.
  5. Toss well and cook through.
  6. Leave to cool to warm.

Gg’s Chunky Salsa Recipe:

Ingredients

  • 1 regular can diced tomatoes
  • 2 big green chillies (roasted – prick chillies randomly with tip of a small knife, brush chillies with a little vegetable oil, roast in a pre-heated oven (200 degree Celsius) until the skin of the chillies turns black, pop chillies in a zip lock bag to steam for 5 minutes, remove skin, de-seed and roughly chop)
  • 1 white onion (roughly chopped)
  • handful fresh cilantro (roughly chopped)
  • 2 tablespoons lime juice
  • 1 clove garlic (finely minced)
  • salt and pepper (to taste)

Directions:

  1. Drain tomatoes and combine with remaining ingredients.
  2. Allow flavours to meld in the fridge for at least 20 minutes before serving.
  3. Allow flavours to meld for at least 20 minutes at room temperature if cooking with it.

Gg’s Simple Chunky Guacamole Recipe:
(serves 4 – 6)

Ingredients

  • 3 ripe avocados (cubed – halve avocado, remove stone, use knife to slice avocado flesh vertically and horizontally; use a teaspoon to scoop flesh out)
  • zest of 1 big lime
  • juice of 1 big lime
  • salt and pepper (to taste)

Directions:

  1. Combine all ingredients; mix well to coat.
  2. Refrigerate until ready to eat.

Gg’s Chicken Enchilada Recipe:
(serves 4 – 6)

Ingredients:

Enchilada Sauce

  • 1 regular can diced tomatoes (do not drain)
  • Gg’s Chunky Salsa

Tortillas –

  • Gg’s Chicken Enchilada Chicken Filling
  • cheddar cheese (as much as you like)
  • 6 regular corn tortillas
  • Arla Finello® Tex Mex cheese (or any cheese of your choice)

Directions:

Enchilada Sauce –

  1. Combine canned tomatoes and Gg’s Chunky Salsa in a saucepan and cook over a low flame for 10 minutes; stirring occasionally.
  2. Remove from heat and set aside.

Enchiladas –

  1. Preheat the oven to 200 degrees Celsius.
  2. Mix Gg’s Chicken Enchilada Chicken Filling with as much cheddar cheese as you like.
  3. Spread a thin layer of Enchilada sauce on the bottom of a baking dish.
  4. Place one to three tablespoonfuls of the chicken mixture in a straight line in the centre of a tortilla and roll it up.
  5. Place in baking dish and repeat until all six tortillas are done.
  6. Cover the tortilla rolls well with the remaining sauce.
  7. Sprinkle with Arla Finello® Tex Mex cheese
  8. Place in the oven and cook for 15 to twenty  minutes, or until cheese is bubbly and a little golden.
  9. Serve with Gg’s Simple Chunky Guacamole and sour cream.

Top with sauce and cheese, bake and Si Señor!

Hotdogs & Enchiladas For Danish Boys

My DCM’s friends wanted hotdogs too when they learned I’d made him hotdogs for dinner (T’was A ‘Hotdogs & Salad’ Kinda Day) so I offered to make them some over the weekend. Danish boys seem to love hotdogs.

I’m not going to expound on hotdogs here as I’ve already done so in T’was A ‘Hotdogs & Salad’ Kinda Day.

Prior to plans for making hotdogs, I was initially going to make some Mexican for my DCM and since I was sure that hotdogs alone would not be enough to feed hungry Danish boys, enchiladas would accompany hotdogs on our dinner table.

My sour cream looks blue here...

My DCM loves Mexican. And what my DCM enjoys eating, he gets. I’ve only made variations of burritos and quesadillas as well as chilli con carne so far. Enchiladas are something I’ve been meaning to make for some time now but they’ve somehow always eluded me. I am glad that spell is broken.

Enchiladas are not difficult to make; just a little messy and more work . Purists will want to hail stones at me but I think they can be anything you would like them to be. Living in Singapore it’s not easy to find traditional Mexican produce. Ancho chillies and all the good Mexican stuff are not readily available on supermarket shelves. Some of the canned and bottled stuff I’m wary of so I made the best with what i could and didn’t do a traditional Enchilada. I did them Gg=style! We had also been out all afternoon so I was a little knackered (especially after walking home from GWC carrying heavy groceries since we didn’t want to wait in a long line for a cab when our apartment is only walking distance away). I wanted to cook something that was easy, fast yet good. And it was very good as well as stress-free. Get recipe here.

I will do my best to attempt a more traditional version one day soon. No promises though. My version is too easy and delicious.

It was an extremely satisfying and filling dinner. Everyone was happy and full. Danish boys really do love hotdogs.