adventures of mascarah.

I've just begun a new decade. Sigh.

I have always wanted to be "a writer" but I'm lost somewhere in the prologue...whittling away at a story I may never tell.

Likes: pop culture. my chihuahua. architecture. modern art. elizabeth street. contemporary designer apparel. food. travel. foreign films. speakeasys. live music. politics. hot sauce. surprises. running in the rain. strangers. wednesdays. fearlessness...and 100s of other random things... maybe even you.

A southerner by birth, northerner by the grace of God, I'm simply a nyc gal who is lost somewhere on my constant exploration of the city and the life,love, and pursuit found within it.

If you are so inclined... sap {at} lifelovepursuit.com

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[Life: Make] Chicken Enchiladas 3 tablespoons vegetable oil 1 1/2 pounds skinless boneless chicken breast Salt and pepper 2 teaspoons cumin powder 2 teaspoons garlic powder 1 red onion, chopped 2 cloves garlic, minced 1 cup frozen corn, thawed 5 canned whole green chiles, coarsely chopped 4 canned chipotle chiles, minced 1 large can stewed tomatoes 1/2 teaspoon flour 16 corn tortillas 1 1/2 cups enchilada sauce canned 1 cup shredded Monteray Jack Cheese Garnish with chopped cilantro leaves, chopped scallions, chopped tomatoes Directions Coat large saute pan with oil. Season chicken with salt and pepper. Cook chicken over medium heat. Sprinkle chicken with cumin, garlic powder before turning. Remove chicken from pan and set aside for a bit. Saute onion and garlic until tender. Add corn and chiles. Add canned tomatoes, saute 1 minute. Pull chicken breasts apart by hand into bite sized pieces. Add chicken to pan, combine with vegetables. Microwave tortillas for 30 seconds to make them soft. Coat the bottom of a baking pan with enchilada sauce. Dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling and put in pan, seem side down. Top with remaining enchilada sauce and cheese. Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, and chopped tomatoes. [Recipe by the lovely Tyler Florence]

[Life: Make] Chicken Enchiladas

  • 3 tablespoons vegetable oil
  • 1 1/2 pounds skinless boneless chicken breast
  • Salt and pepper
  • 2 teaspoons cumin powder
  • 2 teaspoons garlic powder
  • 1 red onion, chopped
  • 2 cloves garlic, minced
  • 1 cup frozen corn, thawed
  • 5 canned whole green chiles, coarsely chopped
  • 4 canned chipotle chiles, minced
  • 1 large can stewed tomatoes
  • 1/2 teaspoon flour
  • 16 corn tortillas
  • 1 1/2 cups enchilada sauce canned
  • 1 cup shredded Monteray Jack Cheese
  • Garnish with chopped cilantro leaves, chopped scallions, chopped tomatoes

Directions

Coat large saute pan with oil. Season chicken with salt and pepper. Cook chicken over medium heat. Sprinkle chicken with cumin, garlic powder before turning. Remove chicken from pan and set aside for a bit.

Saute onion and garlic until tender. Add corn and chiles. Add canned tomatoes, saute 1 minute. Pull chicken breasts apart by hand into bite sized pieces. Add chicken to pan, combine with vegetables.

Microwave tortillas for 30 seconds to make them soft. Coat the bottom of a baking pan with enchilada sauce. Dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling and put in pan, seem side down. Top with remaining enchilada sauce and cheese.

Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, and chopped tomatoes.

[Recipe by the lovely Tyler Florence]

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