Day Two: Enchiladas and Chicken Stock

Today's post includes two recipes, though you certainly don't have to prepare them both in the same day. Just be sure to hang onto the bones if you want to make stock.

The first recipe is for the enchiladas. Please note that the portions I include for all of the meals is for up to four people, but it is more likely to satisfy two people, with a lunch portion for the next day. Any leftovers will be used for the following means, of course.


Chicken and Bean Enchiladas
Loosely adapted from Liz Pearson at Everyday with Rachael Ray

Makes six enchiladas

Ingredients:

Three tablespoons vegetable oil

One medium onion, finely chopped

One and one half to 3 tablespoons flour

Three quarters of a cup of water

One 14 or 16 once can of crushed tomatoes, drained and pureed in a food processor

One 16 ounce can of black beans or refried beans (if using black beans, drain and mash)

Two tablespoons tomato paste

One and 1/2 teaspoons chili powder

One and 1/4 teaspoons ground cumin

Three quarters of a teaspoon of salt

Cooking spray

Two cups shredded roast chicken

One cup shredded taco cheese (sharp cheddar, pepper jack, or even muenster cheese--about 1/2 pound)

Six flour tortillas

In a large saucepan, heat the oil over medium high heat. Add the onion and cook until softened, about 3 minutes. Stir in 1 1/2 tablespoons flour and cook for 2 additional minutes. As the flour begins to very lightly brown, immediately whisk in the water. Add the tomatoes, beans, chili powder, cumin and salt; mix well. Simmer for five minutes and set aside. If the sauce is too thin, add more flour; if too thick, add water in tablespoons. A little thickness is desirable.

Preheat the broiler. Spray a large glass baking dish with cooking spray. Working with one enchilada at a time, place some chicken in a tortilla shell, then top with a small spoonful of the of the enchilada sauce. Carefully (it's hot!) roll up the enchilada tightly, with the seam of the roll at the bottom of the pan. Continue this step with the remaining chicken. Top the enchiladas with most of the remaining sauce, then sprinkle with cheese. Broil the enchiladas until the cheese is golden, about 5 minutes. Check on the enchiladas half way through the broiling time. When the cheese is golden, turn off the broiler and allow the enchiladas to warm completely inside of the broiler, about 5 minutes.


Okay, phew. That's a lot of steps, but it's a pretty easy meal, I promise. This should help on a weeknight, especially if you plan to make the following recipe for stock. If you're used to eating chicken soup from a can, or full fat and sodium chicken broth, homemade chicken stock may come off as a little flavorless. However, it gives you, the cook, the opportunity to flavor the broth in a variety of ways, maybe with garlic, onions, tomato, or any other vegetables you like. I often like to add a splash of dry white wine and a lot of onions.

Chicken Stock
Adapted from Martha Stewart Living

Makes about 1 quart, enough for one large pot of soup

Before beginning to make the stock, remove about 21/2 cups of the remaining chicken, or what is left on the chicken. Place in the refrigerator.

Chicken bones, rinsed with excess fat removed.

One tablespoon canola oil

Four to six onions, peeled and quartered

Fresh herbs, preferably a poultry mix


Two or 3 bay leaves

1 teaspoon salt

6 black peppercorns

Three quarters of a cup dry white wine

12 plus cups cold water

Preheat the oven to 400 degrees F.

Place the onions in a large roasting pan, and place the chicken bones on top. Drizzle with the oil and toss to combine. Place the pan in the oven and roast about 30-40 minutes. The bones should be golden brown in color.

Transfer the bones and onions to a large stock pot and add the cold water. The water should cover the bones. Add a splash of water to the roasting pan and scrape up the browned bits and add to the pan. Add the herbs to the water; if desired, place the herbs in a cheesecloth bundle tied with kitchen twine; however, the stock will be drained when finished cooking. Simmer gently over medium heat for 2 to three hours. Stir occasionally and continue adding water to cover the bones as necessary.

When the stock is done cooking, strain through a colander into a large bowl or container (the colander should fit inside the bowl). Allow the bones and onions to drain completely before discarding. Strain the stock once again through a large fine mesh strainer or cheesecloth into a container for storing. Allow the stock to cool, stirring occasionally. Cover the stock and place in the refrigerator. When completely chilled, remove fat from the top (this step can be completed the next day). Keep the stock in the refrigerator for up to a week, or 3 months in the freezer.