Subscribe by emailGet my latest recipes delivered directly to your inbox
I wasn’t going to write a blog post about this recipe until Captain gave his review (unbiased of course). It was love at first bite. Sometimes going to that extra effort is worth it to hear the ‘mmmm’s’ and ‘oh-this-is-SO-good’s’ Not that in a traditional galley or land kitchen it would be difficult to put together (basically a cheesed up spiced up white sauce with a chicken filling) but there was the saucepan and the extra bowl to mix the chicken ingredients and there was the baking pan (ours typically is the stove top Omnia). My teeny tiny sink with the manual hand pump faucet is going to have a work out tonight.
Another easy way for me to rationalize it (aside from how utterly delicious it was) was that it made four generous servings (I stacked the loaded tortillas into one pan) so tonight’s effort becomes tomorrow night’s reprieve. Extra dishes to be washed tonight a small sacrifice.
Having already cooked and shredded chicken is a plus as far a prep. I’ve also used in a pinch the ready cooked chicken from the grocer.
Unlike in a conventional baking dish the Omnia oven space is limited so I staggered four enchiladas on top of four more then piled on the rest of the sauce and cheese.
Not my prettiest presentation. Not my worst either. But it was tasty cheesy overload.