Kat's Version of Chicken Enchiladas

Kat's Chicken Enchiladas: A Taste of Home in French Polynesia

Life as a housewife in French Polynesia is an adventure, a constant blend of the exotic and the familiar. While the breathtaking scenery and vibrant culture are captivating, sometimes you crave the comfort of a home-cooked meal, something that evokes memories and soothes the soul. That's where this recipe comes in – my adaptation of classic chicken enchiladas, tweaked to suit our island life.

Finding specific ingredients in French Polynesia can be a challenge. Forget about easily finding standard enchilada sauce! Grocery shopping here is a unique experience, a thrilling hunt for familiar flavors amidst a sea of unfamiliar ingredients. This recipe is a testament to my resourcefulness, a delicious solution born from necessity. I’ve learned to improvise, substituting readily available ingredients and making do with what I can find. The result? A dish that tastes remarkably like home, bringing a piece of my past to my present paradise.

This recipe isn't just about the food; it's about the journey. It's about adapting and creating in the face of unexpected challenges. It's about the joy of finding a way to bring a touch of home to a place so far away. The simple act of preparing this dish connects me to my roots, to my family, and to the comforting rituals of home cooking.

The chicken, poached gently in a flavorful broth, is incredibly tender and juicy. The homemade sauce, a rich blend of tomatoes, spices, and a hint of sweetness, perfectly complements the savory chicken. The corn tortillas, a precious find, bring a lovely texture to the dish. And the cheese, though not exactly the same as what I’m used to, adds a delightful, melting touch.

I often find myself reminiscing about the familiar comfort foods of my childhood. This recipe, though adapted for my current circumstances, is a reminder that even in the most unexpected of places, it’s possible to recreate those familiar tastes and bring a piece of home with you. The simple act of cooking and sharing this dish with my loved ones has become a cherished part of our island life, a celebration of our adaptability and our love for good food.

Beyond the delicious taste, this recipe embodies a larger truth: home isn't just a place; it's a feeling. It's the feeling of warmth, comfort, and connection that comes from sharing a meal with loved ones. It's the feeling of creating something delicious, something special, even when faced with unexpected limitations. And this, my friends, is the magic of cooking and adaptation – a timeless blend of heart and culinary creativity.

So, I encourage you to try this recipe, whether you're a seasoned chef or a kitchen novice. Embrace the adventure of adapting it to your own circumstances, making it your own. This isn’t just a recipe; it’s an invitation to embrace resourcefulness, to celebrate adaptability, and to savor the simple joys of good food and the comfort of home, wherever that may be.

Ingredients(Note: Adapt quantities based on your needs)

• Boneless, skinless chicken breasts
• Chicken broth
• Corn tortillas
• Tomato sauce
• Tomato paste
• Spices (cumin, chili powder, cayenne pepper, cinnamon)
• Onion
• Bay leaf
• Oregano
• Monterey Jack cheese (or a suitable substitute)
• Salt

Instructions: (Refer to the detailed steps provided earlier)

Step-by-step

• Preheat oven to 275 degrees F
• Wrap corn tortillas in foil and warm in oven.
• Bring broth to a boil in large saute pan.
• Set chicken into broth with bay, oregano, and onion.
• Return to boil, cover and reduce heat to simmer.
• Poach chicken in this broth mixture for about 15 minutes, depending on the size of your chicken breasts.
• Remove chicken breasts with the onion to a bowl and shred with 2 forks.
• Add 3/4 cup of cooking liquid, tomato paste, spices and salt.
• Work through the chicken using the forks.
• Combine all sauce ingredients and heat through, keeping warm until needed.
• Remove tortillas from oven and set broiler to high.
• Pile chicken mixture into warm corn tortillas and roll.
• Line casserole dish with enchiladas, seam side down.
• When your are done pour hot tomato sauce over the enchiladas and top with cheese.
• Place in hot oven about 6 inches from broiler and broil for approximately 5 minutes until cheese is melted and enchiladas are set.
• Serve.
• For the beans.............I just added water and microwaved them for 4 minutes. They were excellent with the Chicken Enchiladas.............Enjoy!!