September’s almost over and there’s still weddings to attend and friends to visit. Summer activities aren’t slated to end until Christmas activities start up.
But, I guess that’s ok. The weekend is sometimes a welcome change from the monotony of the weekdays. Our days unfold in mostly the same way. We’ve been in this 30th floor apartment for 4 months and the newness is starting to wear off. Mocha helps us get out, and now we’ve started looking for new things to do, activities to get us off the couch and prevent us from getting too familiar with the current TV show lineup. M plays badminton on Friday nights, and I picked up 10 free passes to the gym next door with the plan to try to get past the intimidating Barbie-perfect women at the front desk and into a spinning class.
And, every so often, I take the time to find a good recipe, get to the grocery store, and start cooking before M comes back with Mocha from her after-work walk.
M wouldn’t admit it, but he’s a bit of a picky eater. It’s not that he won’t eat certain foods — actually, he’ll eat anything. But there’s not much he actually likes. He enjoys standards, foods that I get bored of pretty fast: spaghetti, chicken strips, pizza, hamburgers. Curry dishes are just ok, he could take or leave sweet potato, and stir fry will sustain him, but he won’t gobble up seconds.
This recipe, however, got a “pretty good”! Not a great, not an awesome. But he did reach for the leftovers Friday evening, something that is, more often than not, left up to me.
So, long story short. Try this.
3 boneless, skinless chicken breast halves (6 to 8 ounces each)
2 tablespoons vegetable oil
2 garlic cloves, minced
1/4 cup all-purpose flour
1 teaspoon ground cumin
1 to 2 tablespoons barbecue sauce
1 tablespoon ketchup
1 splash chili sauce
1 can (14 1/2 ounces) reduced-sodium chicken broth
1/2 cup grated cheese
Boil your chicken breasts. Doesn’t matter how you do it. Just get ’em nicely cooked. When cooked, shred using two forks. Set aside in a bowl.
While cooking the chicken breasts, start on your sauce. Add the vegetable oil to a sauce pan and heat over medium heat. Add the garlic and cook until the garlic starts to brown. Add the flour and cumin, but have your barbecue sauce, ketchup and chili sauce ready. You don’t want your flour to burn like mine almost did. Add your sauces, mix and cook a couple seconds. It’s going to be thick and kind of pasty, so don’t leave it on its own too long. Add the chicken broth and whisk or stir until all the floury lumps have disappeared. Allow to boil and bubble. Your sauce will thicken and start to smell absolutely delightfully, thanks to that delicious cumin.
When the sauce has thickened up nicely, mix half of it with the chicken you set aside earlier. This is your filling. Pour the remaining sauce into a casserole dish.
Warm your tortillas in the microwave. For each tortilla, lay a line of filling down the centre of the tortilla. Fold the tortilla over the filling and roll. Place in the casserole dish on top of the sauce. Repeat with all the tortillas. Sprinkle your grated cheese over the tortillas. Be generous in this step: the more cheese, the better.
In a preheated, 400* oven, cook for 15 to 20 minutes. Serve with a salad. Or some kind of other greens. Because there’s nothing green in these, or even vegetable-like, and, while I’m not an advocate of vegetarianism, I strongly believe in trying to get as many veggies as you can. So there.
Clean up before going to bed though. The sauce does not smell so appetizing the next morning when it has stuck itself to the side of the pans.