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Take Two: Roasted Chicken Enchiladas

11 Jun

This is one of my new favorite take two recipes!  These recipes use my leftovers (yuck) and turn them into something new.  Earlier this week I feasted on delicious Roasted Lemon Herb Chicken.  In fact, I snacked on it for two and a half days!  I just couldn’t bring myself to eat any more of my beloved chicken by the third evening, so had to change things up. 

These Roasted Chicken Enchiladas are so quick.  You already did the hard part by cooking the chicken, now all you have to do is chop and assemble the ingredients.  You can put an exciting dinner on the table in only 20 minutes.

Roasted Chicken Enchiladas (serves 4)

  • 2 16 oz jars of Old El Paso Thick and Chunky Salsa (medium heat)
  • 1 1/2 cups Roasted Chicken
  • 1 1/2 cup shredded Mexican Blend Cheese
  • 1/2 medium yellow onion, diced
  • 1/2 jalapeno, minced
  • 1 1/2 tbs fresh cilantro, chopped
  • 1 tsp salt, plus sprinkle
  • 1/2 tsp ground pepper, plus sprinkle
  • 1/2 tsp red pepper flakes
  • 5-6 flour tortillas

Preheat your oven to 350 degrees.  In a large mixing bowl pour 3/4 of first salsa jar.  Add onion, jalapeno, 1 tbs of chopped cilantro, pepper, salt and red pepper flakes.  Stir and add in leftover shredded Roasted Chicken.  Set aside.

Pour remaining 1/4 of first jar of salsa into a glass 9×13 baking dish.  This will keep the enchiladas from sticking to the bottom of  your dish.  Feel free to add a bit more from the second jar if need be. 

Take a tortilla and fill it with a palm-sized amount of your chicken filling.  Sprinkle a little shredded cheese (you will use a 1/2 cup inside your tortillas), and roll up tortilla.  Put your rolled up tortilla with the flap side down in the baking dish.  Repeat until you have used up all of your filling, approximately 5-6 tortillas.  If you have any leftover filling pour over the top of your enchiladas, and then pour the rest of the second jar of salsa on top of your enchiladas.  Spread around so all of the rolled tortillas are covered, this will ensure they do not get dry.  Transfer dish to the oven and cook uncovered for 10 mins.  I know this doesn’t seem like much time, but remember we are using previously cooked chicken!  This is mainly to combine the flavors and warm up the dish. 

Sprinkle the remaining cup of cheese over top of the enchiladas and bake for 5 more mins.  Remove from oven and garnish with a sprinkle of chopped cilantro to finish. 

Now all I need is a nice chilled margarita!  Who’s buying?

5 Things You Don’t Know About Me

7 May

So anyone who has ever read my blog knows about my love of food.  All kinds of food.  But, here are the top five things you don’t know about me.  Unless we are already friends or family, in which case, love you!

1.  I am absolutely obsessed with breakdancers.  I will watch every dance movie, show, or documentary about breakdancing.  Favorites include Step Up, So You Think You Can Dance and America’s Best Dance Crew.  One of my good guy friends bought me a t-shirt that says “In Case of Emergency Breakdance” to which I replied by doing a tripod.

2.  I crave hot and sour soup every time I’m sick.  There is no more perfect food in my mind to restore me to health.  Spicy so you can still taste it and the perfect cure for congestion.  Plus I can get it in 20 minutes or less for takeout.  Mmmm, I’m eating it now because, well I haven’t had it yet this week.

3.  I am 5 feet tall.  No seriously, I’m really short.  All of my nicknames include something about my diminutive size.

4.  I am a voracious reader and often read three to four books at a time.  I love being able to switch between them depending on my mood, and sometimes read more than one in a night just because I want to change things up.

5.  I love to sing and secretly want to audition for The Voice.

Perfect Birthday Meal

12 Jan

One of the most interesting books I’ve ever read was called My Last Supper, and it described some of the world’s most influential chefs and their final meal.   I’m fairly confident that today isn’t my last meal seeing as how it’s 8:15 pm, but thought it would be fun to apply the concept to my ideal birthday feast.

I was able to narrow it down to two dishes for each course based on local restaurants.  Feast your eyes on my ideal meal!

Appetizer Option One:  Duck Salad from Rustico

Appetizer Option Two:  Five Onion Soup from Brabo Tasting Room

Entrée Option One:  Lobster Mac & Cheese at Founding Farmers (ordered this for lunch today!)

Entrée Option Two:  Crab Cakes from Oceanaire

Dessert Option One:  Dessert Sampler at Birch & Barley

Dessert Option Two:  Pumpkin & Chocolate Cheesecake from Brabo

So there you have it!  Any of those items is an excellent start to my final feast, or in this case birthday festivities.  And you know what’s the best gift of all?!  I get to try Volt Restaurant tomorrow ;).

My Gratitude

31 Dec

As I write I’m looking out plane window.  High above the clouds looking over the water, and honestly feeling a bit nostalgic.  I think most people start the reflect on the past year around New Years Eve, and I’m no different.


2011 was a particularly difficult year for me, and at the same time, very important.  I always knew I had a passion for cooking, baking, and eating, but I didn’t realize my passion for writing until my first Imperfectly Delicious post on January 10, 2011.


I am beyond grateful for all of my family and friends who staunchly supported my hobby ( read addiction).  I’m thankful for all of the new friends and opportunities that have come my way as a result of my incessant need to document everything through photos and in print.  Most of all, I’m excited about the future and can’t wait for my 2012 culinary adventures!


My top resolution (read the only one I’ll probably keep) is to expand and enhance this blog over the next year.


Thanks to all who read, comment, and join me at mealtime.  That’s the end of my Oscar’s speech.  I’m starving, when do we eat?



A Very McG Christmas

26 Dec

A belated Happy Holidays to you!  I hope everyone got to rest up and enjoy some quality time with family and food.  I’ve been out of commission the last week with nasty cold but hope to be back in the kitchen cooking up trouble (er recipes) this week!

In the meantime, I thought I’d share a brief slide show of my family’s celebration.  My mother, the consummate entertainer and hostess, spent most of the holiday in the kitchen or cleaning the kitchen after preparing large meals.  Nobody does the holidays like her!  We were all thankful for her contributions, which were not only beautiful, but also scrumptious.  My father makes a sublime egg nog, and just about any other drink you can think of in his man cave.  My sister was the perfect sous chef as I sat on the sidelines with tissues and copious amounts of Day & Nightquil.  The three of them combined brought me the perfect holiday.

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Brabo Tasting Room

21 Dec

It is me, or has this entire month blown past us?  I feel like I’ve spent the last few weeks hopping from one event or holiday party to the next.  It’s been fun, but also means that I haven’t spent any quality time in my kitchen experimenting.  Miss you immersion blender, mwah.

Instead, I’ve been eating out…a lot!   One of my new favorite places is the Brabo Tasting Room in Old Town, Alexandria.  Robert Wiedmaier’s Tasting Room is cozy, casual, and as charming as all of the lights in Old Town.  I’m not usually a fan of walk-in seating only, but somehow it’s different when you feel like your walking into a friend’s living room.

All of the dishes at the Tasting Room are really fresh and very reasonably priced.  My friend and I decided we could try more things on the menu if we split a bunch of dishes.  A girl after my own heart!  We each started with a bubbling bowl of the Five Onion Soup.  The inviting soup had bold beefy flavor and included cooked onions and fried onions for texture.  I loved the buttery Gruyère cheese and crisp croutons.  Way to start the meal on the right note!

Next up was the bright Roasted Butternut Squash Wood Fired Tart.  This was basically a flatbread that featured seasonal roasted squash, blue cheese, bacon, arugula and sage pesto.  All of the flavors worked beautifully together and I loved the idea of using the sage to make a fallish pesto. 

If you’ve ever been to another one of Robert Wiedmaier’s restaurants like Marcels or Brasserie Beck, you know I had no choice but to order the mussels for our third course.  We selected the Chorizo and Fennel Mussels, and as usual, these did not disappoint.  They were cooked perfectly and I had to request extra bread to dip in the tasty broth

I shouldn’t have had any room for dessert.  Frankly, I almost didn’t, but then our waiter mentioned their seasonal Pumpkin and Chocolate Cheesecake That smart man forced my hand!  I just wasn’t in a position to say no after he described it.  The cheesecake was light and airy.  I loved the chewy nut crust and of course the winning combo of pumpkin and chocolate. 

My overall rating is an A for the Brabo Tasting Room.  I recommend you add this to your list of restaurants to try in 2012.  Oh and let me know if you need a dining companion to join you.  Happy to split a few dishes :). 

Thanksgiving Recap

26 Nov

Happy belated Thanksgiving!  Did you stuff yourself like crazy too?  Of course you did, after all, we’re American.  Once again, my mother outdid herself and created an epic dinner for the sixteen of us! 

Upon arriving at my parents house Wednesday, I was greeted with a glass of wine.  My first thought was to check out the fridge.  Please note that my cheese addiction is hereditary, and take a look at my parents’ cheese drawer.  🙂  Below please find our Thanksgiving menu and pictures of the feast!

I hope you all had a wonderful holiday and I’ll be sharing my Mashed Sweet Potato and Caramelized Onions recipe tomorrow!