I was inspired with my chica who always make mexican foods. So one night my husband challenge me to make dinner using ingredients that we already have from our pantry and refrigerator. And I came out with chicken Enchilada with chili verde. I’m impress with myself this came out good. For the chili verde I used the one you bought at the store ( I sauteed onion and garlic then add the chili verde. I add chicken bouillon for flavor) and for the chicken I used chicken breast seasoned with enchilada seasoning then baked (quick and easy). Once the chicken is done I shredded it, wrapped with corn or flour tortilla with mozzarella and cojita cheese. In a baking dish lay out the chicken enchilada pour chili verde then springkle with mozzarella cheese and baked it to 350 degrees for 30 to 45 minutes. Serve and garnish with more cojita cheese.
Sometimes when husband want a healthy dinner meal I make sure to serve him what he requested. So made him Baked Chicken Breast seasoned with salt & fresh ground black pepper, sage, rosemary and garlic. For side I made a roasted asparagus and tomatoes. As they "a man's heart is through his stomach".
Growing up my mother always cooked Dinengdeng (means mixed vegetables) which she usually add fried or grilled fish, shrimps, or grilled chicken to add flavor to the dinengdeng . This is one of the main dish for the ILOCANOS . Soup base is made of water flavored with fermented fish or fish sauce. Every time I made this reminded me of my childhood back home in the Philippines.
Chicken sisig or sizzling chicken are one of the popular dish in ILOCOS REGION. The best PULUTANG or Appetizer pair with cold BEER serve in a HOT SIZZLING PLATTER.
The first time I made this dish is when I joined the cooking competition back in June 2014 here in UTAH. Did I make this before? No, but I took home first place on the competition. Believing yourself is the best key to success. Chicken sisig is made of grilled or pan fry S/B chicken thighs. Diced chicken flavored enhanced with fresh lemon juice, sweet onion, garlic, ginger, black ground pepper, salt, mayonnaise (to help bind all the ingredients together). Originally in the old days they use pig brain but in modern days use mayonnaise since pig brain is not available most of the time.