The Aussie Gourmet: Fiesta “Chicken” Enchiladas

The Jewish Home | JULY 28, 2022 In The K tchen Fiesta Chicken Enchiladas

By Naomi Nachman

It is so hard coming up with dairy meals for the Nine Days. Sometimes, I feel like I am eating lunch twice a day! I took my recipe for chicken enchilada, and I “dairyfied” this recipe for the Nine Days. At first, my kids didn’t even realize that the soy chicken wasn’t real chicken -- especially since it was served with guacamole and pico de gallo.

Ingredients

◦ 1 small onion, chopped ◦ 1 clove garlic, minced ◦ 2 pkg soy chicken, cubed (Gourmet Glatt sells it) ◦ 1 cup salsa, divided ◦ ¼ cup cream cheese ◦ 1 Tbsp chopped cilantro ◦ 1 tsp ground cumin ◦ 1 cup Shredded Cheddar & Monterey Jack Cheeses, divided

◦ 8 flour tortillas (6 inch)

Preparation

Preheat oven to 350°F.

Heat large skillet sprayed with cooking spray on medium heat. Add onions and garlic; cook and stir for 2 minutes. Add soy chicken, 1/4 cup salsa, cream cheese, cilantro and cumin; mix well. Cook 5 minutes or until heated through, stirring occasionally. Add 1/2 cup shredded cheese; mix well.

Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up. Place, seam-sides down, in 9x13inch baking dish sprayed with cooking spray; top with remaining salsa and shredded cheese.

Bake 15 to 20 minutes or until heated through.

Pico de Gallo Ingredients

◦ 4 plum tomatoes chopped into ½ inch dice ◦ ¼ cup cilantro leaves, finely chopped ◦ 1 lime, juiced ◦ 1 small red onion, diced ◦ 1 small jalapeno pepper, seeded and finely chopped ◦ Salt and pepper

Preparation

Mix all ingredients in a bowl and marinade three hours before eating to soak up all the flavors.

Perfect Guacamole Ingredients

◦ 2 ripe avocados ◦ ½ red onion, minced (about ½ cup) ◦ 2 cloves garlic ◦ 1 jalapeno ◦ 1 handful cilantro leaves, finely chopped ◦ 1 tablespoon fresh lime or lemon juice ◦ ½ teaspoon coarse salt ◦ Dash freshly grated black pepper ◦ 1 ripe tomato, diced (optional)

Preparation

In a food processor, add onions, garlic, and jalapeno. Once the mixture is smooth, add the rest of the ingredients.

If you are using tomatoes, fold them in by hand.

Naomi Nachman, the owner of The Aussie Gourmet, caters weekly and Shabbat/ Yom Tov meals for families and individuals within The Five Towns and neighboring communities, with a specialty in Pesach catering. Naomi is a contributing editor to this paper and also produces and hosts her own weekly radio show on the Nachum Segal Network stream called “A Table for Two with Naomi Nachman.” Naomi gives cooking presentations for organizations and private groups throughout the New York/New Jersey Metropolitan area. In addition, Naomi has been a guest host on the QVC TV network and has been featured in cookbooks, magazines as well as other media covering topics related to cuisine preparation and personal chefs. To obtain additional recipes, join The Aussie Gourmet on Facebook or visit Naomi’s blog. Naomi can be reached through her website, www.theaussiegourmet.com or at (516) 295-9669.