Chicken

Yesterday during school I decided that for lunch the kids would have the roasted chicken from The Farmers Market so I took it out of the fridge and put it into the toaster oven for 30 min on 225. The kids were happy to have the juicy thigh and leg meat. That is until Giselle noticed a vein in her piece and then convinced Paul that they weren't going to eat any more of it. So, I sent them outside to play and I stripped the chicken and cubed it up for later use. The kids ended up having pepperoni, salami and cheese with ketchup for lunch. I had scrambled eggs with mustard.

I put the cleaned carcass into my 3 quart pot, covered it with water and set it on the stove on medium heat to become broth over the next several hours.

Come dinner time Giselle was over at a friend's house so it was up to Paul and me to figure out what to have for dinner. Paul said "enchiladas de fruita fresca". I told him that no, I was not going to make fruit enchiladas for dinner, nor was I going to make just fruit salad for dinner. So he said "How about chicken enchiladas? Do you know how to make them?" "Do I know how to make enchiladas?!! Oh do I EVER know how to make enchiladas!"

Paul and I went inside to start dinner.

Paul poured 1.5 cups of old chicken broth, .5 cups of water, and 1.5 cups of brown rice into a 2-quart pot. I dumped in some oregano and some salt and some crushed garlic, stirred it up, set the stove to 3 and let it cook for 45 minutes while we made the enchiladas.
I took the raw flour tortillas out of the fridge and heated up 5 of them, 4 for the enchiladas and one for Paul to snack on. On each tortilla I put one slice of colby/jack cheese, about 1/4 cup of diced chicken, a light sprinkle of garlic powder and a thin stripe of mild salsa. Then I rolled them up and put them in an 8x8 pyrex baking pan. On top of each enchilada I applied a thick stripe of Daisy full-fat sour cream and a thick stripe of mild salsa. Paul covered the whole enchilada (hee hee) with shredded colby/jack cheese, and I put it in the oven at 300 for 30 minutes.
I turned off heat under the rice, added in 8 oz of frozen corn, stirred and left it covered until the the enchiladas had cooled to eating temperature.

The kids loved the enchiladas, eating two each and asked if I could make them again soon.
Success again!

When the broth was cooled I strained it and put it in the fridge in a 4-cup container for future use.