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Instant Pot Chicken Enchilada Filling

Chicken Enchiladas

Guess who finally got an Instant Pot for Christmas?! Yup, that would be me. Just getting my feet wet and, so far, I’ve made vegetable beef soup, a vegetarian vegetable soup (that really needed some tomato paste), and today’s recipe: Chicken Enchilada Filling.

The ingredients are:

1.5 lbs boneless chicken breast, trimmed

1 can Red Enchilada Sauce

1 can Green Chilies, chopped/diced

1 large garlic clove, crushed, skin removed

1 t. ground cumin

1 t. dried oregano

pinch of salt

Just enough water to rinse cans…maybe a few tablespoons

 

Everybody in the pool!

 

Add all of the ingredients to the Instant Pot. Set to Pressure Cook, high pressure, for 20 minutes. (Make sure steam vent is closed!) When time is done, you can let the pressure dissipate naturally, or CAREFULLY open the vent to manually release the steam.

20 minutes later….

After cooking, I separated the chicken into a bowl, covered it with plastic wrap, and popped it into the refrigerator to chill, so I will be able to handle it and pull it into shreds later.

Chicken…needs to cool off before pulling.

I poured the sauce into a bowl and refrigerated it, as well.

Spicy sauce!

I tasted the sauce, and it is pretty spicy, for me. I’m assuming that the reason for that is the enchilada sauce. I used Old El Paso brand Red Enchilada Sauce, and it is labeled “medium”. I may wind up using a milder sauce for the enchiladas, and serving this sauce on the side, so people can use it if they want to spice theirs up, or use it on rice. Not all of us like it painfully spicy. Note to self: buy more milk and sour cream.

So, next day…decided to make a mild enchilada sauce that I found online. If anyone is interested, I can give you the link. It was pretty simple.

I warmed the chicken in the microwave briefly…just enough to make it easy to pull apart by hand. I also added some of the mild enchilada sauce to it, to make the filling.

Pulled chicken with some mild enchilada sauce added.

The sauce that resulted from the chicken cooking, I modified with a sprinkle of sugar…maybe a teaspoon, at most… and then I combined a couple tablespoons of olive oil with about a tablespoon of flour. After mixing that in until smooth, I added a couple tablespoons of tomato paste. This mixture was mixed well and then blended into the sauce. I microwaved the sauce for 2-1/2 minutes, covered,  to bring to a simmer. Now, for enchilada assembly. I sprayed  the bottom of my casserole dish non-stick spray and lined it with parchment paper…and sprayed it again. Should make for easy clean-up! Some of my original spicy sauce went on the bottom for a foundation. (It wasn’t much, so it didn’t overpower the dish.) Being a Gringo, I like flour tortillas and they work well for this dish. You could use warmed corn tortillas, if you prefer. The warming makes either type more pliable for rolling.

Ingredients for the Chicken Enchiladas, ready for assembly.

So, a couple of tablespoons of the chicken filling, a sprinkle of finely shredded cheese, and roll. Place seam side down in the baking dish. Repeat until filling is used up, or dish is full.

Fill the tortillas.

Fill the baking dish. (I had a few bits of chicken left, so I sprinkled it on top.)

Next, cover with enchilada sauce…this is the mild stuff…then a layer of cheese.

Oven ready!

Pop into an oven, preheated to 350F for about 25 to 30 minutes. Its just about heating the filling and melting the cheese. When mine was done, I dropped the the oven temperature to 190F, to keep it warm until I was ready to serve it.

Ready to serve!

I served mine with some yellow rice…spicy enchilada sauce was available to anyone who wanted it. (I used up all the mild in assembling the dish.) The final product was delicious! Definitely will do this again. Enjoy!

The basic serving.

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Basic Flan

Basic Flan. Yum!

Flan. Not what most kids want for dessert. But, if you can get them to TRY it, many will like it. As an adult, with more mature tastes, almost everyone will appreciate it. Flan is a custard that is pretty firm, and is baked with caramelized sugar that becomes a syrupy sauce.

Many cultures have a version of flan, especially Latino and Hispanic cuisines. The one I am doing here is a pretty simple, basic Mexican style flan. I ordered a flan pan via the internet to cook mine in; however, you can use an 8″x3″ deep cake pan or something similar, with or without the water bath. Using the water bath, I believe is supposed to give a more even heat and a finer texture.

Here’s the recipe:

Basic Whole Egg Flan

5 whole eggs

1 can of evaporated milk

1 can of condensed milk

1 teaspoon pure vanilla extract

1 cup granulated white sugar

Directions

Preheat oven to to 350F. Add sugar to a small saucepan, preferably non-stick, over medium heat. Pay close attention and stir often. Adjust heat as necessary.

Starting the caramel.

Sugar starting to melt. Stir!

In a large mixing bowl, add 5 whole eggs. (I remove the little white globs with a fork, or you could strain, after mixing in other ingredients.) Add condensed and evaporated milks and vanilla. Combine well, using a wire whip.

Eggs and milks.

When the sugar is completely melted, it should be a nice amber color. It will burn VERY quickly, so don’t push it too much and pay close attention! It will be extremely hot and sticky, so handle with care! I think I went just a bit too long, as some stuck to the pan and was hardened. (see photo below)

Caramel is ready!

Carefully pour the caramel into the flan pan or baking pan.

Caramel in the pan.

Ladle the egg mixture into the pan. I probably should have let the caramel set-up just a minute or two. We’ll see how it turns out. (see photo below)

Custard mixture added.

If using flan pan and water bath, affix lid to flan pan, place in a larger, oven safe dish, on a sheet pan or other larger baking pan. Add boiling water to the bath pan, coming halfway up the flan pan. Carefully transfer to preheated oven.

In the water bath and oven.

If not using flan pan  or water bath, just put baking pan on a cookie sheet onto the oven rack. Oven rack should be in the center of the oven. Bake for 60 minutes. Remove from oven and allow to cool. Refrigerate for a least a couple hours prior to serving.

Out of the oven and cooling.

To serve, run a knife around the sides to release, invert a serving dish onto the flan baking dish. Make sure you have a dish that will hold the caramel liquid, without overflowing!

I used a pie plate to invert my flan onto.

Carefully, but quickly flip over, and then remove the baking dish.

Ta da!!! Looks like I should have let the caramel set for just a minute, but looks pretty good.

Some caramel hardened onto the pan. Next time, remove from heat sooner?

Heading to the fridge for a couple of hours.

Cut into servings, plate, spoon syrup over.

May be served with whipped cream and/or berries, if desired.

You can find versions of flan with various flavors, such as coffee, chocolate, pumpkin, almond, coconut, and more. Once you are comfortable with the basic recipe, try some variations! Enjoy!

UPDATE  (9/2/17)  Since the initial post, I’ve made a couple more flan and experimented a little. First, the hardened caramel kind of bugged me, so I’ve tried to remove it from the heat sooner…just trying to make sure its completely melted. I also have given just a couple of minutes before adding the custard mixture. I’m still getting some hardened caramel, though. But I’ve found that I can break it up, and either eat it like candy, or try to melt it in a sauce pan with a couple tablespoons of water and then pour it back over the flan, after it has cooled. Melting it again takes some time and constant vigilance, though.

Eat it,or melt it?

It has produced a better top surface…nice and smooth.

Nice smooth top.

Other experimentation, has been in flavoring variations. The above photo is actually a coffee flavored flan. I just dissolved some instant coffee, about 1/3 cup, into just enough water to dissolve it. I stirred than into the custard mix until well combined. I think it was very good.

The other variation, that I did today, was chocolate. For this one, I added 1/3 cup cocoa powder directly to the custard. It was a little messy and slow to get mixed in, but I worked at it and prevailed! Here are a few photos of that flan coming out of the pan:

Out of the oven and lid removed.

Smooth, glassy top!

Mmmm…chocolate.

Nice! Definitely has that cocoa powder chocolate flavor.

 

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Easy Vegetarian Pazole in the Crock Pot

Easy Vegetarian Pazole

Easy Vegetarian Pazole…I went back and removed the big pieces of chili and chopped them. Next time, I’ll break-up into small pieces first!

Always looking for something vegetarian that is still satisfying. This one fits the bill! Traditionally made with pork, pazole is a Mexican stew made with hominy. Hominy can be purchased canned or dried. I find the canned to be easy and good. Plus, the liquid in the can adds both liquid and flavor to the stew. Pazole is a corn product that has been dried and treated in an alkali solution using lye or lime (not the citrus). Grits are nothing more than ground hominy. It can usually be found in white or yellow. The canned version is a bit chewy and looks large and puffy, compared to a regular corn kernel. Combined with some other common ingredients, it makes a great stew. It is also versatile! Some people might like to add chopped green chilies, crushed red pepper, hot sauce, regular corn, etc. In the summer, you could add some of that abundant squash and/or zucchini and use fresh tomatoes. I find my version here to be on the spicy side, but not killer. You can serve as is, or you could serve with some rice or macaroni. If you want to garnish it, I would recommend sour cream/crema, fresh cilantro and some crispy tortilla strips. Enjoy!

Ingredients

Ingredients

Ingredients

1 can Black Beans, not drained (or 1 pint, home canned)

1 large can Diced Tomatoes, not drained (fire roasted  is okay, or 1 quart home canned)

1 large can Mexican Style Hominy, not drained

2 large dried Guajillo Chilies

2  or 3 dried Pasillo Chilies

1 Tablespoon Ground Cumin

1 Tablespoon Ground Oregano

1 teaspoon salt, or to taste

Directions

Preheat a large crock pot on high temperature. Add all the canned ingredients and the oregano and cumin. Cover and let start warming. Break up the dried chilies and remove the seeds and stems. In a microwave safe bowl, microwave the chilies for 30 seconds to 1 minute, depending on the power of your microwave. DSC04285

Cool enough to handle…do NOT breath the fumes as you remove the chilies from the microwave! When cool, break into very small pieces and add to the crock pot and stir to combine. (I missed that to bebin with and had to go back and fish the big pieces out and chop them.) Cook on high for 4 to 6 hours or overnight on low. Refrigerate any unused stew. It will be even better the next day! Serve hot. Enjoy!

Ready to serve...but I'm refrigerating and serving tomorrow. It'll be even better!

Ready to serve…but I’m refrigerating and serving tomorrow. It’ll be even better!

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