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Chicken Enchiladas with Classic Agave Margarita

Full Archive, In The Kitchen

September 7, 2018

Lindsay & Ben

Lindsay and Ben planned their wedding from a different state, which is no easy feat for any couple.   They had to find time to fit in vendor visits, dress fittings, and an engagement session between trips back home.   I am sure these two Arizonans are happy their wedding day is practically here.    Having met in college and getting engaged, these two moved to the Southwest to pursue career opportunities.    In addition to extremely hot summers and lots of cacti, Lindsay and Ben have had their share of amazing Mexican and Southwest cuisine.

We took this opportunity to prepare a recipe for Lindsay and Brian that we haven’t tried out in a long time although it’s something we really enjoy eating – chicken enchiladas.  This is an easy and delicious recipe that can be prepared ahead of time and popped into an oven on a busy evening.  In sticking with that Southwest theme, our cocktail is a classic agave lime margarita.   Skip the pre-made mixer, this was just as easy and twice as tasty!   Enjoy!

See Full Recipe Below

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Chicken Enchiladas

Enchilada Sauce

1 tbsp all purpose flour

1 tbsp canola oil

2 cups enchilada sauce

1 cup chicken broth

1 tsp Penzey’s Southwest Seasoning

Begin by making a roux.  Warm canola oil in sauce pan, whisk in flour.   Cook for a couple of minutes until roux starts to bubble.   Add in chicken chicken stock.  Whisk together until blended and warm.   Add enchilada sauce and Southwest Seasoning.  Stir and simmer for 20 minutes.

 

Enchilada Filling

1/2 lb chopped roasted chicken

1 cup shredded sharp cheddar

1/2 chopped medium onion

4-oz can diced green chiles

1/2 cup chopped scallions

1 cup sliced black olives

1 tbsp olive oil

1 ear roasted sweet corn

Warm chicken and onions in pan over medium heat.   Set aside.  Get corn tortillas ready by dropping each tortilla in hot canola oil for about 15 seconds.  Do not let them get crunchy.   To build your enchiladas, place 1/2 cup of enchilada sauce on bottom of glass pan.   Dip each tortilla in sauce.  This is going to get messy.  Fill with chicken and onion mix, cheddar, chiles, scallions, olives. Roll tight and place seam side down in glass pan.  Cook in oven at 350F degrees for 30 minutes.  Top with remaining cheese, black olives, cilantro, roasted sweet corn.  Serve warm.

 

Classic Agave Lime Margarita

2 oz tequila

1 oz agave nectar

1 oz lime juice

Shake in shaker, serve over ice into a salt rimmed margarita glass.

Garnish with lime wedge.

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