That's What Bob's Cooking: Tortilla Coated Chicken and Cheese Enchiladas

Saturday, March 28, 2020

Tortilla Coated Chicken and Cheese Enchiladas

A few weeks ago, I was thinking about chicken enchiladas, but didn’t want the traditional style chicken filling in the tortilla....

Then it hit me. Pound the chicken thin, and fill with cheese.....a low/no carb lovers dream....then I was like....coat the chicken with ground tortillas!!! (Cause I refuse to jump on the carb haters train!)

After deciding the ingredients that I wanted in the enchiladas. I wrote them down, and emailed one of my “recipe reviewers” to which I was immediately met with, “there’s no amounts”. Ugh. I was in phase one of the recipe, once that was understood, she asked when she could come over to help test. So I placed it on the menu, and invited her over. While I was making the recipe, she took notes for me, and of course offered suggestions. Here is what we came up with:

Tortilla Coated Chicken and Cheese Enchiladas

Ingredients

4 chicken breasts, pounded very thin
2 cup tortilla chips, crushed
Dry enchilada seasoning (see below)
10 oz cotija cheese, grated
8 oz cream cheese, room temp
1/4 cup cilantro, finely chopped (loosely packed)
1 (7oz can) diced green chilies, drained
1/2 cup cheddar cheese, grated
28 oz enchilada sauce

ENCHILADA SEASONING:

1 tsp onion powder
1 tsp garlic powder
1 tsp salt
1 tbsp dried cumin powder
1 tbsp paprika
1 tbsp dried oregano
1/4 tsp black pepper
3/4 tsp cayenne pepper (adjust to taste)

Directions

Mix together dry enchilada seasoning, set aside.
In a food processor, finely grind tortilla chips. Toss ground chips with 2 tbsp dry enchilada seasoning in a shallow bowl.
Mix cream cheese with cilantro, green chilies, a few pinches of enchilada seasoning, cheddar cheese and 1/2 of the crumbled cotija.
Place chicken between 2 pieces of plastic wrap and lightly pound chicken until very thin(1/4 inch). Place 1/4 of the cheese mixture on one end of the chicken breast. Roll up breast and coat with tortilla mixture. Continue with the remaining chicken breasts.
Place a light coating of enchilada sauce in the bottom of an 9x13 pan. Place the prepped chicken breast on the sauced pan and spoon a small amount of sauce on top of each breast. Top with cotija cheese.
Bake in a 350° oven for 15-20 minutes, or until golden and bubbly.
Serve with rice and beans, if you choose.

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I was born and raised on the East side of Portland Oregon, by two native and second generation, Oregonians, my Mom and Dad (Jack and Joan). Oregon, and the Northwest are deep in my blood. That being said, I have always had an interest in cooking. I would love to add a warm loving story here about how my Mom nurtured my love of cooking by setting me up on or near the counter top to help with whatever she was cooking. Well, that's not exactly the case.

Being a child of the 70's and 80's, I had a great exposure to classic foods like Spam, Tang, Rice-a-Roni and Hamburger Helper. While many of these premade, sodium roller coaster, treats where regulars on our table, my Mom would have to hold the title as "casserole queen". Casseroles are her favorite and her specialty. Whereas, my Dad was more of a spur of the moment kind of cook. His creations included many of the items from our makeshift pantry. Sometimes, i think he was thinking, "the more ingredients, the better it'll be!". I think my first attempt at cooking would have to have been making cookies, either peanut butter (with the criss-cross fork tine print on top), or chocolate chip cookies. Over the years I have made so many of both of these recipes, I have surely lost count.

During middle school, my Mom encouraged me to take Home Economics, thinking that all kids, boy or girl, should know how to cook out in this world. This sparked a growing interest in cooking. So when I entered my junior year of High School, at David Douglas, I enrolled in the culinary arts program, we called it Food Services I. This was a class that had been offered many years before, where the students ran a restaurant, The Kilt, during the lunch periods. Unfortunately, since the class had not been offered in several years, so we didn’t have enough students to open the restaurant, that year. Within the first few weeks of this class, my instructor asked if I'd like to be involved in an outside "club" (kind of like a version of Eagle Scouts) that was mentored by local business owners. It sounded interesting so I joined (not to mention it got me out of the first 2 periods of the day).

At our first meeting I was approached by Sylvia Poesdel, the owner of the Portland landmark restaurant, Sylvia's Italian Restaurant & Dinner Theatre. She asked me if I would be interested in an afterschool job, coming to work for her to learn the cooking/chef trade on the job. I jumped at the chance and started in October of 1985. During my senior year I rejoined the culinary arts program (Food Services II) and this year we were able to reopened the restaurant, which the rest of the students voted me to manage. I just absolutely loved it! I worked at Sylvia's until after I graduated, in 1989. I learned a lot about the restaurant industry, and I would have to say it would be one of just a few life altering jobs I have had throughout my career.

After high school, while I was working at Sylvia's, I applied to culinary arts school. The Two things kept me from continuing my career in culinary arts, were financial and having worked out in the field, I saw so many negative attributes to being a chef, I decided that since I love to cook, I wanted it to be a hobby, and not a drag to go work each day.

When I left Sylvia's, I worked at a hotel, then Safeway. From there I joined Fred Meyer in the Service Deli, and was quickly promoted to a manager. During the next 8 years, I worked throughout the Portland and Southern Oregon areas. In 1998, I earned a promotion to the regional specialist position (District Manager) in Seattle. During this career move, I learned so much about the Food Service industry. I was charged to develop a new service salad case program, as well as work on a new catering program. I had the opportunity to work with manufacturers to develop these new programs.

In 2000, I met the love of my life, Craig. I also, moved from the food service program to the grocery department as an assistant manager. In the capacity I learned to develop my management skills as well as managing inventory. By being the best in my category, I earned the position of manager, where I moved from store to store cleaning up and reorganizing as I went. I also was entrusted with training future Food managers for the region. At which point I was pursued by another company to run a store for them, and enter back into the restaurant industry. During these 3 years, I learned the Restaurant Supplier side of the business. While I enjoyed the time I spent in this opportunity, I yearned to go back to the Grocery industry, and spend more time with my first love, cooking, and writing about my adventures….in the kitchen!