Comment Est Le Goût?: The Whole Enchilada

For Christmas I got this cookbook that has only chicken recipes and a chef jacket lol (It's serious now). I had planned on putting them to use a while ago, but for one reason or another I didn't get to. Hopefully, when I get back to my apartment I can try and do something once a week, and keep the blog updated more often.

The recipe that I chose was actually not technically an enchilada recipe. It was a recipe for Mexican pancakes. Buuutttt, me being me, I decided to make it my own. So I made a few modifications that definitely took the recipe to the next level. It was a little time consuming, but not very difficult and it tasted great!

Mexican Chicken Pancakes

Ingredients

Butter, for greasing

8 oz of cooked chicken (See cooking tips below)

1/4 - 1/2 tsp chili powder (optional)

1 bunch scallions (spring onions)

1 1/4 cups all-purpose flour

2 eggs

Salt and pepper

2/3 cup milk

2 tbsp vegetable oil (you probably will actually need to use more than that)

2/3 cup sour cream

8 tbsp grated Cheddar Cheese (I actually used a "Mexican" blend of cheese and Pepper Jack)

Cilantro leaves to garnish

16 oz. Salsa de Chiles Frescas

Directions (Prep and Cook Time: 1h, makes 8 pancakes)

1. Preheat over to 400° F. Lightly butter 1 large ovenproof serving dish (or 2 smaller ones)

2. Cut the chicken into small pieces. Sprinkle the chicken with a little chili powder, if desired. Roughly chop the scallions.

Chicken tip: Season the chicken by covering it evenly on both sides with equal portions of garlic powder and seasoning salt (about 1 tsp on each side <for chicken breasts>). Pan sear the chicken in a large non-stick skillet with about 1 tbsp of extra virgin olive oil at medium heat.

3. Put the flour and eggs into a large bowl and season with salt and pepper. Gradually beat in the milk to make a smooth batter. (You will most likely need to add more milk than the recipe requires in order to get the right consistency)

4. Heat 1 tbsp of the oil in a skillet (frying pan). Add a ladleful of the batter and tip to cover the base of the pan. Cook for 1-2 minutes until the base is firm then flip and cook for a further 1 minute.

5. Repeat, using the remaining batter, to make 8 pancakes, interleaving the cooked pancakes with parchment paper.

6. Pour the sour cream into the base of the prepared dish or dishes and spread so that it evenly covers the bottom. Sprinkle over the chopped scallions.

7. Place an eighth of the chicken pieces into the center of each pancake and add a little grated cheese to each, reserving a little to garnish.

8. Fold up each pancake, securing with a toothpick (cocktail stick), if needed. Carefully lift the pancakes on top of the sour cream mixture. Sprinkle the remaining cheese on top of each pancake.

9. Bake in the oven for 15 minutes. While the Pancakes are in the oven, heat the Salsa in a small sauce pan over medium-low heat until hot. Remove the pancakes and pour sauce over them. Garnish with the cilantro.