Day to day, I like to pretend that I live in an foodie fantasy land, with my kitchen as the orchestra and me as the grand conductor. We reach a final crescendo when we sit down to eat dinner, slowly, pouring wine, enjoying our own company and something new and tasty that came out of our tiny kitchen. Riiiiiight.
Then there’s nights like the past week, life, bad hair and all. My hubby is away for 10 days and my cooking quickly descended into Chinese takeout and bread with Nutella. I cook for love and without the companionship I’m kind of lost. Call me nuts, but it’s true. I forget about taking it slow. So I chase my dog who stole my new shoes for the 35th time. I scrub the sink only to make it dirty and scrub it again because it being dirty drives me crazy. Then I make it dirty again.
Sometimes I get lost and I think it’s not worth it to calm down, restart, and quietly spend time on something. Or I don’t know how to enjoy being. Just being, you know?Let’s fix that. So today I’m taking it slow. I won’t spill pepper all over my counter. I just want melt in my mouth, falling apart pie goodness.
I want to be fed, nourished and hugged in a warm blanket. I’ll make two extra portions and freeze them for a rainy day. Chipotle chilies, gooey cornmeal, falling apart, melt-in-your-mouth chicken enchilada sauce. I’ll top it with fresh cilantro and chopped spring onions. It will be divine and so worth it.
Serves 8, plus two servings of freezer meals
- For the Pie Base
- ¾ cup 2% milk
- ⅓ cup egg substitute
- 2 tbs taco seasoning, divided (important - I use no salt added taco seasoning)
- 1 tbs ground chipotle peppers
- ½ teaspoon ground red pepper
- 1 (14¾ ounce) can cream-style corn
- 1 cup cornmeal
- 1 cup soft whole wheat flour
- ¼ cup sugar 1 tbs. baking powder
- ½ tsp. salt
- 1 (4 ounce) can chopped green chiles, drained
- Optional: 1 tbs of ground chia seeds - for an extra nutritional kick
- For the Enchilada Sauce
- 1 tbs olive oil 1 small onion, diced
- 2 cloves garlic, minced
- 2 tbs chili powder
- 1 tbs ground chipotle peppers
- 1 tbs ground cumin
- 1 (24 ounce) can tomato sauce
- 1 cup chicken stock or water
- 1 tsp salt 2 large chicken breasts, butterflied
- ¾ cup shredded white cheese like mozzarella, plus cilantro and sliced spring onions for topping
- Preheat oven to 400°.
- To make the pie base:
- In a large bowl, combine all of the dry pie base ingredients and mix well. Use only 2 tablespoons of the taco seasoning and reserve the rest for later. Add the wet ingredients and stir until just moistened, don't overmix. Grease a round pie plate (inches) and pour in the mixture ½ inch thick. Pour the remainder into the aluminum freezer containers.
- Put the pie and the two freezer batches in the oven and bake at 400° for 15-20 minutes until just barely set and golden brown. The consistency should be like a cross between a corn bread and a corn pudding.
- To make the enchilada sauce with pulled chicken:
- Heat oil in medium saucepan over medium-high heat. Add onion and sauté for a few minutes, until starting to brown on the edges, about 5 minutes. Add the garlic, chili powder, and cumin. Cook for an extra minute to toast the spices. Add in the tomato sauce, as well as the chicken broth. Stir to combine, and bring to a boil. Add the chicken breasts, ensuring that they're submerged in the sauce, and simmer, covered, for one hour, or until the chicken is soft and easily pulls apart. Take off the heat and using a fork, pull apart into strings. Season to taste and set aside.
- For the frozen portions: simply finish off here, let cool and cover. Freeze up to 3 months. To make, pop into the oven from frozen and bake at 400F until the cheese is bubbly.
- To finish:
- When corn is done, liberally pierce the entire surface with a fork. The consistency will be sticky. The crust shouldn’t be watery or runny – when you touch the top it should spring back a little bit. Pour the chicken and enchilada sauce over top. Sprinkle with cheese. Bake at 400° for 15 minutes, or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with cilantro and spring onions.
Adapted from: Cooking Light, via Pinch of Yum