You know what I’m convinced of? That grocery store produce is not as fresh as it claims to be.
I eat fruit pretty regularly and lately, I’m unsure if my fridge isn’t cold enough or what but my fruit has been spoiling too quickly for my taste (and wallet). It’s as if if I don’t eat it all off within two or three days I start to see little spoil spots on my strawberries or blueberries. It’s very daunting as I can only wolf down so much of one fruit during the day. This revelation from my berries to my other fresh fruits and vegetables somehow had me at Costco where I noticed that the produce wasn’t only fresher, but bigger. It’s been a few days and so far already there have been no spoil spots or mystery smells from my fridge. It’s very exciting.
I’ve been meaning to try eggplants for months now and was pleased to see a nice small bag of six of them on my Costco run. Equally pleasing was the rotisserie chicken purchase I also made. Even more pleasing were these enchilada cups you see here. I happened to be on Pinterest (surprise, surprise) and saw these and pinned them as soon as I could vowing to make them sometime within the next few days. Aside from being easy to make there are plenty of variations to think of whether aiming for another meat or all vegetarian recipe. I was actually originally going to make these into a spicy avocado and eggplant enchilada cup but I’m saving that for another time.
Instead of using a sauce pack like the original recipe calls for I opted to use some plain tomato sauce alongside some cumin and smoked paprika. Taste just like enchilada sauce without the extra stuff. I didn’t quite want small enchilada cups so instead of using a cookie cutter for the tortillas I carefully stuffed them into my muffin tin. Minus two torn tortilla casualties (that were patched up with cheese) it still achieved the same effect.
SPICY EGGPLANT CHICKEN ENCHILADA CUPS (inspired and adapted from Chicken Enchilada Cups recipe by Jessica from Lil Miss Bossy)
2 small eggplants (diced)
2 c shredded cooked chicken
1 16 oz. can tomato sauce
1 c cilantro (chopped)
2 tablespoons cumin
2 tablespoons smoked paprika
2 tablespoons chili powder
1 tablespoon red pepper flakes
1 teaspoon Adobo seasoning
2 c shredded Monterey Jack cheese
1 pack of tortillas
Optional: pickled jalapenos, sour cream, guacamole, green onions
1) Heat oven to 350°F. Using a 12 regular-size muffin cups pan spray number of holes you’ll be using with olive oil cooking spray.
2) Microwave tortillas on High 15 seconds to soften. Carefully place each in muffin cup. If tortillas happen to get a small tear, no worries as step four handles that!
3) In saucepan, toss together chicken, eggplants, seasonings and cook over medium heat until all items are mixed together and sauce is well mixed into chicken. Be sure to taste test to adjust seasoning for taste.
4) Sprinkle bottom of each tortilla cup with shredded cheese (put extra cheese in to plug any tears your tortilla might have had from step two) and then begin placing chicken and eggplant mixture into each cup. Top each with another teaspoon of cheese.
5) Bake 12 to 15 minutes or until cheese is melted and tortillas are crisped and browned around the edges.
6) To serve, top each with preferred garnishes.