I was in the mood for chicken and some kind of creamy green sauce. Went to the store. Bought some ingredients. Here is what came of it.

Ingredients

• Some olive oil
• 4 chicken breasts (by which I mean half chicken breasts)
• 2 medium onions, chopped
• 1 28-oz can of La Victoria green enchilada sauce
• 14 oz of water
• 8 oz of cream cheese

Method

1. Chop the chicken breasts into smallish pieces. Brown in olive oil. Put aside.
2. Brown the onions in olive oil until about an eighth of them are brownish. Add the enchilada sauce and water.
3. Add the chicken and simmer for 20 minutes, scraping up the bottom every 10 minutes.
4. Chop the cream cheese into eight bits. Add to the pan. Stir/scrape in five minutes. Do it again in another five minutes. Serve.

Serve. This rocked flavor-wise, which I can probably attribute to the enchilada sauce. It is a pretty loose stew, but I really like having the soupy stuff along with the meat.

Lessons I have learned on this recipe

1. In terms of browning the chicken I used way too much oil. Now I understand why recipes tell you just one tbsp of oil. The oil need is meager. What you need to do is brown over the top of the flame. The pieces that had little oil but were over the flame browned. The ones deep in oil cooked, but they did not brown.
2. I suspect browning the chopped onions could also take much less oil and go faster. Next time I should let all the onions get to half brown before adding the sauce. It would be sweeter that way. (But frankly the taste this time was amazing.)

All said and done, this is a repeater. I suspect most people would want to serve it over rice.

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June 18, 2018

So I did this again. Very pleased with the result. Before trying a third time, I should re-read my advice above about browning. That made a huge difference, and it gave me the opportunity to give Alexei a cooking lesson.

Ingredients

• Some olive oil
• 1.6 pounds of Food City pre-sliced fajita chicken
• 1 medium onion, chopped
• 1 28-oz can of Macayo's green enchilada sauce
• 4 oz of water
• 8 oz of cream cheese

Method

1. Brown the chicken in small batches. Put aside.
2. Brown the onions in olive oil until about an eighth of them are brownish. Add the enchilada sauce and water.
3. Add the chicken and simmer for 20 minutes, scraping up the bottom every 10 minutes.
4. Chop the cream cheese into eight bits. Add to the pan. Stir/scrape in five minutes. Do it again in another five minutes. Serve.

Serve over rice. This rocked flavor-wise, which I can probably attribute to the enchilada sauce. It is still maybe just slightly soupier than I might want.

Lessons I have learned this time around

1. Next time I'll probably add no water. Don't really need it.
2. I used Food City brand cream cheese. I suspect it has a lot of non-milk solids, and it seems to dissolve not so neatly. Next time I should try the more expensive Philadelphia brand.

This made two man-sized servings and had left overs for probably two more.