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Enchiladas II: Electric Boogaloo and Owning your Choices
Hello and welcome back to another new episode of Nikoli's Kitchen! This week I talk about owning your choices and accountability before I break down enchiladas- AGAIN! I've developed this recipe so much it is much different than it was back in episode 28. Please check out the new recipe and let me know what you think!
Featured Recipes for this Episode
Marinade:
1 lb of chicken breast, fileted
Zest & juice of 2 limes
2 T olive oil
1 T chili lime sea salt
1 T ground black pepper
1 c cilantro, chopped
8 cloves of garlic
Prepare your marinade by combining all the ingredients together with the chicken in a large ziploc bag or bowl. Make sure the chicken is well-coated.
Marinate for 24 hours.
Heat a grill or your skillet to mid-high and sear on both sides until they are cooked through, then remove to rest.
Tortillas:
~| This recipe is from https://www.gimmesomeoven.com/homemade-corn-tortillas |~
2 c corn flour (masa harina)
1-1/2 to 2 c hot water
2 t chili lime sea salt
Add your corn flour and sea salt to a large bowl and whisk to combine.
Add 1 c of hot water and begin stirring together.
Dribble in additional water and stir until your dough comes together and forms a ball; it will have roughly the consistently of clay or play dough.
Cover the bowl with a damp paper towel and rest for 10 minutes.
Flatten your dough into a rough rectangle on your countertop about 1" thick.
Using a knife or dough cutter, cut into 12 equal pieces and cover with a damp table cloth.
Heat a cast iron skillet over mid-high heat.
Roll out your dough between pieces of parchment paper, or use a tortilla press to press them out.
Cook for 45-60 seconds per side in the skillet and remove from the heat.
Enchilada Sauce:
2 t chili powder
2 t chipotle chili powder
1 T chili lime sea salt
1 T fresh ground black pepper
1/4 t ground cayenne pepper
1 t cumin
1/4 t ground ginger
1/4 t ground turmeric
1/4 t dried oregano
1/4 t ground cinnamon
8 cloves garlic, minced
1 sweet onion, chopped
1 sweet bell pepper, fire-roasted and chopped
2 poblano peppers, fire-roasted and chopped
2 T tomato paste
4 T vegetable oil
2 c vegetable stock
1-1/2 T cornstarch
1/2 c dry red wine
1 T agave nectar
Filling:
3 c Mexican cheese blend
1/2 c cojita cheese
Chicken from above
2 c cilantro, roughly chopped
Zest of 2 limes
Topping:
1 c Mexican cheese blend
1/2 c cojita cheese
1 c cilantro, roughly chopped
Add 1 T of vegetable oil to a large saucepan over mid heat.
Add your chopped peppers and onion.
Saute for a few minutes, sprinkling in some salt to help sweat them down.
Add your red wine and agave and reduce heat to low. Cover and saute for 15-20 minutes or until nicely caramelized and soft.
While your veggies are sauteeing, add all of your dry spices to a bowl so you can add them all at once when the time comes.
At the end of your saute, return heat to mid and remove cover. Add your garlic and cook for 1 minute, stirring until nicely perfumed.
Add your spices and cook again for just a minute as you continue to stir.
Add the remaining vegetable oil and stir until well-incorporated.
Add your corn starch and cook for 1 minute, stirring regularly. It should become a nice and thick roux; be careful not to burn it!
Add your vegetable stock and tomato paste and stir until well-incorporated- use your immersion blender to mix these together ahead of time if you're making your stock from a bouillon like I do.
Using an immersion blender, blend until everything is well-incorporated.
Cook this for about 5 minutes or so, or until it is a nice and thick.
Preheat your oven to 350°.
Spray a 7x11 baking dish with cooking spray.
Shred your chicken by hand or using forks or some other utensils.
Combine the chicken, cilantro, and cheeses together in a bowl and set aside.
Add your corn tortillas to the saucepan one at a time and immerse them in the sauce. They will need to sit in the sauce for very little time as they are fresh-made and very pliable; if you're using pre-made tortillas or you made them ahead of time, you may need to leave them immersed for a few minutes until they become soft and are able to be rolled.
One at a time, add 1/2 c filling to your corn tortillas and roll them up and add them at the end of your baking dish.
Continue this with all 12- you will need to squeeze them in and they'll be quite snug!
Pour the remaining enchilada sauce over the top and top with your cheeses and cilantro.
Bake uncovered for about 30 minutes. Rest for 10 minutes before serving with a drizzle of chimichurri over the top.
Chimichurri:
~| This recipe is from episode two of the show at https://nikoliskitchen.podbean.com/e/episode-002, but modified as written below. |~
2 c fresh parsley
2 c fresh cilantro
1/4 c olive oil
1/2 medium onion, diced
16 garlic cloves
1/2 c fresh lime juice
2 T red wine vinegar
Zest of 2 limes
1/2 t salt
1/2 t black pepper
To prepare the chimichurri, simply combine all of your ingredients in a blender and blend until well-combined. I may have gone over 2 cups of parsley in preparation because I kept adding it until it reached a vibrant shade of green.
Yield: 12 enchiladas
Calories per Serving: 360 per enchilada. You can reduce the calories in this massively by cutting the cheese in half. Calculation does not include the chimichurri.
Important Links
(All links open in a new window)
Main Website
Subscribe on Patreon!
Livestream for the Cure
Join my Discord Community!
Podcast RSS Feed
Like my Facebook Page!
Follow me on Twitter!
Follow me on Instagram!
Join my Facebook Group!
Subscribe to my YouTube Channel!
Follow me on Twitch!
Listen on
Apple Podcasts
Spotify
Google Podcasts
Pandora
TuneIn Radio
iHeart Radio
Spreaker
PlayerFM
Stitcher
Podchaser
Guest Appearances
I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies.
I had the amazing opportunity to sit down with Em of Verbal Diorama to talk about Anchorman: The Legend of Ron Burgandy and we had a blast. Please tune in at https://www.verbaldiorama.com/episode/anchorman-the-legend-of-ron-burgundy!
It was amazing to go back home again and sit down with Justin and LoySauce to review Spider-Man: No Way Home! Tune in to this very NSFW episode at https://epicfilmguys.podbean.com/e/efg-classic-nick-loysauce-return-for-spider-man-no-way-home-review/!
Credits
Intro "Midnight in Carmel" by Wendy Marcini. Licensed from Epidemic Sound. Check out her amazing music at https://open.spotify.com/artist/4CaTfk4pRkpA8A9gXamYg2.
Outro "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!
Other music in this episode licensed from Epidemic Sound. Learn more and sign up for a free trial with access to thousands of songs at https://www.epidemicsound.com/.
Track Listing:
"In a Distant Future" - Rikard From.
"Somnolent" and "One Voice" - Johannes Bornlöf
"True Projection" and "Motionless" - Alan Ellis
"Jump Jive Roar" - Jules Gaia
View all episodes
By Nicholas Haskins
4.7
2323 ratings
Hello and welcome back to another new episode of Nikoli's Kitchen! This week I talk about owning your choices and accountability before I break down enchiladas- AGAIN! I've developed this recipe so much it is much different than it was back in episode 28. Please check out the new recipe and let me know what you think!
Featured Recipes for this Episode
Marinade:
1 lb of chicken breast, fileted
Zest & juice of 2 limes
2 T olive oil
1 T chili lime sea salt
1 T ground black pepper
1 c cilantro, chopped
8 cloves of garlic
Prepare your marinade by combining all the ingredients together with the chicken in a large ziploc bag or bowl. Make sure the chicken is well-coated.
Marinate for 24 hours.
Heat a grill or your skillet to mid-high and sear on both sides until they are cooked through, then remove to rest.
Tortillas:
~| This recipe is from https://www.gimmesomeoven.com/homemade-corn-tortillas |~
2 c corn flour (masa harina)
1-1/2 to 2 c hot water
2 t chili lime sea salt
Add your corn flour and sea salt to a large bowl and whisk to combine.
Add 1 c of hot water and begin stirring together.
Dribble in additional water and stir until your dough comes together and forms a ball; it will have roughly the consistently of clay or play dough.
Cover the bowl with a damp paper towel and rest for 10 minutes.
Flatten your dough into a rough rectangle on your countertop about 1" thick.
Using a knife or dough cutter, cut into 12 equal pieces and cover with a damp table cloth.
Heat a cast iron skillet over mid-high heat.
Roll out your dough between pieces of parchment paper, or use a tortilla press to press them out.
Cook for 45-60 seconds per side in the skillet and remove from the heat.
Enchilada Sauce:
2 t chili powder
2 t chipotle chili powder
1 T chili lime sea salt
1 T fresh ground black pepper
1/4 t ground cayenne pepper
1 t cumin
1/4 t ground ginger
1/4 t ground turmeric
1/4 t dried oregano
1/4 t ground cinnamon
8 cloves garlic, minced
1 sweet onion, chopped
1 sweet bell pepper, fire-roasted and chopped
2 poblano peppers, fire-roasted and chopped
2 T tomato paste
4 T vegetable oil
2 c vegetable stock
1-1/2 T cornstarch
1/2 c dry red wine
1 T agave nectar
Filling:
3 c Mexican cheese blend
1/2 c cojita cheese
Chicken from above
2 c cilantro, roughly chopped
Zest of 2 limes
Topping:
1 c Mexican cheese blend
1/2 c cojita cheese
1 c cilantro, roughly chopped
Add 1 T of vegetable oil to a large saucepan over mid heat.
Add your chopped peppers and onion.
Saute for a few minutes, sprinkling in some salt to help sweat them down.
Add your red wine and agave and reduce heat to low. Cover and saute for 15-20 minutes or until nicely caramelized and soft.
While your veggies are sauteeing, add all of your dry spices to a bowl so you can add them all at once when the time comes.
At the end of your saute, return heat to mid and remove cover. Add your garlic and cook for 1 minute, stirring until nicely perfumed.
Add your spices and cook again for just a minute as you continue to stir.
Add the remaining vegetable oil and stir until well-incorporated.
Add your corn starch and cook for 1 minute, stirring regularly. It should become a nice and thick roux; be careful not to burn it!
Add your vegetable stock and tomato paste and stir until well-incorporated- use your immersion blender to mix these together ahead of time if you're making your stock from a bouillon like I do.
Using an immersion blender, blend until everything is well-incorporated.
Cook this for about 5 minutes or so, or until it is a nice and thick.
Preheat your oven to 350°.
Spray a 7x11 baking dish with cooking spray.
Shred your chicken by hand or using forks or some other utensils.
Combine the chicken, cilantro, and cheeses together in a bowl and set aside.
Add your corn tortillas to the saucepan one at a time and immerse them in the sauce. They will need to sit in the sauce for very little time as they are fresh-made and very pliable; if you're using pre-made tortillas or you made them ahead of time, you may need to leave them immersed for a few minutes until they become soft and are able to be rolled.
One at a time, add 1/2 c filling to your corn tortillas and roll them up and add them at the end of your baking dish.
Continue this with all 12- you will need to squeeze them in and they'll be quite snug!
Pour the remaining enchilada sauce over the top and top with your cheeses and cilantro.
Bake uncovered for about 30 minutes. Rest for 10 minutes before serving with a drizzle of chimichurri over the top.
Chimichurri:
~| This recipe is from episode two of the show at https://nikoliskitchen.podbean.com/e/episode-002, but modified as written below. |~
2 c fresh parsley
2 c fresh cilantro
1/4 c olive oil
1/2 medium onion, diced
16 garlic cloves
1/2 c fresh lime juice
2 T red wine vinegar
Zest of 2 limes
1/2 t salt
1/2 t black pepper
To prepare the chimichurri, simply combine all of your ingredients in a blender and blend until well-combined. I may have gone over 2 cups of parsley in preparation because I kept adding it until it reached a vibrant shade of green.
Yield: 12 enchiladas
Calories per Serving: 360 per enchilada. You can reduce the calories in this massively by cutting the cheese in half. Calculation does not include the chimichurri.
Important Links
(All links open in a new window)
Main Website
Subscribe on Patreon!
Livestream for the Cure
Join my Discord Community!
Podcast RSS Feed
Like my Facebook Page!
Follow me on Twitter!
Follow me on Instagram!
Join my Facebook Group!
Subscribe to my YouTube Channel!
Follow me on Twitch!
Listen on
Apple Podcasts
Spotify
Google Podcasts
Pandora
TuneIn Radio
iHeart Radio
Spreaker
PlayerFM
Stitcher
Podchaser
Guest Appearances
I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies.
I had the amazing opportunity to sit down with Em of Verbal Diorama to talk about Anchorman: The Legend of Ron Burgandy and we had a blast. Please tune in at https://www.verbaldiorama.com/episode/anchorman-the-legend-of-ron-burgundy!
It was amazing to go back home again and sit down with Justin and LoySauce to review Spider-Man: No Way Home! Tune in to this very NSFW episode at https://epicfilmguys.podbean.com/e/efg-classic-nick-loysauce-return-for-spider-man-no-way-home-review/!
Credits
Intro "Midnight in Carmel" by Wendy Marcini. Licensed from Epidemic Sound. Check out her amazing music at https://open.spotify.com/artist/4CaTfk4pRkpA8A9gXamYg2.
Outro "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!
Other music in this episode licensed from Epidemic Sound. Learn more and sign up for a free trial with access to thousands of songs at https://www.epidemicsound.com/.
Track Listing:
"In a Distant Future" - Rikard From.
"Somnolent" and "One Voice" - Johannes Bornlöf
"True Projection" and "Motionless" - Alan Ellis
"Jump Jive Roar" - Jules Gaia