Barefoot’s Chicken Enchiladas

Barefoot’s Chicken Enchiladas

I remember as a child there were some things I never tired of eating. Blueberries are my all time favorite fruit. Betty and Tom grew up in north Florida. Someone they knew had a field of blueberry bushes and sold fresh blueberries. Each summer, they would buy quart baggies of frozen blueberries and bring them back to Atlanta in an Igloo cooler. All winter, I’d eat them like popcorn while watching Family Affair or The Courtship of Eddie’s Father.

Another thing I liked was licking the bowl when Betty made sour cream pound cake. Her recipe had been her mom’s. She passed it on to me and I’ve passed it on to my daughter and daughter-in-law. I’m sure it’s available everywhere, but it’s the best I’ve had. I’ve licked the beaters or the bowl after the cake was in the oven for years. And now, I learn raw eggs could kill me. I’ve been skirting death and not even knowing it.

Chicken poo on eggs causes salmonella, so in the 1970’s regulations were placed on cleaning and inspecting eggs. Everyone was told– NO MORE EATING RAW EGGS! YOU COULD DIE.

Sour cream pound cake batter is the best raw cake batter in the world. I could lick the bowl clean three meals a day. She always left the beaters and spatula full of dough, as well. The recipe calls for six eggs.

Now, I could die.

But, I didn’t. I did, however, broaden my range of favorite-can’t-get-enough-of-it foods. 

And, one of those foods is Chicken Enchiladas. I’ve made this so many times, I could make it in my sleep and since my guy’s not that fond of it– what does he know?– I usually get the whole pan to myself.

It’s a very forgiving recipe. Alter to suit your taste. We like spicy, so this is a bit hot. I doubt it’s an authentic Mexican recipe, but I think you’ll agree, it’s delicious.

Barefoot’s Chicken Enchiladas

3 Chicken breasts (halves– at the grocer, most are already cut in half, but a chicky has 2 boobs, we using 3 here)
1 small onion chopped
1 can refried beans
Shredded sharp cheddar cheese (or your choice of cheeses)
3 Tablespoons Greek yogurt (or sour cream) — divided
6-8 soft flour tacos
1 8 oz. jar green taco sauce with tomatillos
1 16 oz jar of prepared Salsa:  mild, medium, or hot–your choice
2 Tablespoons sliced jalapenos for extra heat, if desired
Cilantro, black olives, green onions, jalapenos…for garnish

Preheat oven to 375^o .

Boil or grill chicken breasts or use leftover roasted chicken from market, then shred into bowl. Pour green taco sauce over chicken, add 1 tablespoon of yogurt or sour cream, and blend.

Lay flour tacos out on counter and divide chicken mixture evenly in middle of each. Spoon equally divided amounts of onion and refried beans on top of chicken. Next, sprinkle sliced jalapenos on top of each for extra heat, if desired.

Roll up tacos with chicken mixture inside and place seam side down into lightly greased casserole dish.

In same bowl chicken was in, no need to wash, mix together last 2 tablespoons of yogurt and jar of salsa. Pour on top of tacos.

Cover with foil. Bake 20 minutes or more until bubbly. Don’t over bake or it will be dry.

Remove foil. Sprinkle more shredded cheese on top and return to oven until melted, maybe 10 minutes.

PS!!! This is an adjustment to the recipe! I’ve made this for years. Could make it with my eyes closed. But, a few weeks ago, I made this addition:

While the enchiladas are baking, add about 2 tablespoons of extra virgin olive oil to your skillet, throw in a handful each of diced green & red peppers, chopped Spanish onion, frozen (or fresh) whole kernel corn, chopped fresh jalapeno (seeds & all, we like it hot). 

I get everything prepared before adding it all to the EVOO. I heat my pan on medium-high heat, add the EVOO, add the veggies. Saute quickly to brown, but don’t overcook to a wilty stage. I like the fresh crispness on top of the soggier enchilada. What I aim for is under-cooked, but a little charred–that part is mostly for looks. The under-cooked part gives a nice fresh, crunchy bite.

After removing the foil and you’ve baked the enchiladas the second time for 10 minutes to melt the cheese, remove from oven and sprinkle the above sauteed veggies liberally on top. Add the fresh chopped cilantro & black olives last.

If you don’t like spicy, tone down any of the jalapeno and salsa. I use hot salsa and whole, fresh jalapenos when I make this, but if that’s too spicy, use medium or mild salsa & ditch the jalapeno altogether. Too bland for us, but probably better for kids.

Sprinkle coarsely chopped cilantro, olives, jalapenos, etc. on top and serve.

Until next time. Be sweet.