this has really felt like the longest week ever, and I just realized it is only Wed. Two more long days and I have a weekend to recooperate. The plan right now is to get some last minute things done around the house as it will be soon that the appraiser will be coming. The weather this year has take a toll on my house. First the flood in Feb and now the long hot, hot, hot summer has caused many cracks to appear. I need to get them patched up so I can get the best appraisal possible. Will this whole house thing ever get done?? Just saying, I really do want it to be all over with. I have two more rooms that I need to get new floors on and the whole house will be completely remodeled. 100%. From a new roof to all new floors, does it get any better? Tonight is ENCHILADA NIGHT.
Ingredients: boneless skinless chicken thighs (or breasts), onions, jalapenos, 2 roma tomatoes, 1 cup frozen corn, dried chilies, onion powder, garlic powder, cumin, chili powder, 2 tbs corn starch mexican melting cheese (or you could substitute monterey jack), corn tortillas.
first you need to prepare your enchilada sauce (or you can just buy a can already made - but I would not do that). In a small sauce pan put in about 6 - 8 New Mexico dried chilies (may be called Cascabel) and fill 3/4 of the way with water. Bring to a boil and then lower temp and let them simmer for about 10 - 15 minutes until they are nice and soft. In a blender put in the softened chilies, remove the stems and as many seeds as you can. Add in one small onion roughly chopped. Blend well, then add salt and pepper to taste. Pour this mixture thru a stainer to get out the excess seeds and skins. Return to sauce pan and add a slurry of the corn starch and water to thicken slightly. This will be your enchilada sauce, you can add a touch of vinegar if you want to brighten the flavor, this is optional. I also like to add in some hot pepper flakes to add some heat, this is also optional if you do not like spicy sauces.
In a medium sauce pan filled with water add the chicken pieces and add the following spices to flavor the chicken as it is boiling. Two tbs onion powder, Two tbs garlic powder, 1 tsp cumin, 1 tsp chili powder.
Bring this to a boil until the chicken is cooked completely. Remove the chicken from the poaching liquid and let it cool, after the chicken has cooled enough to touch, take two forks and shred the chicken, at this point I like to add some of the poaching liquid back into the chicken to make it moist. Take your onion and jalapeno chop it finely, along with the Roma Tomatoes. Stir all these into the chicken mixture, then add in the cup of frozen corn (thawed).
Next you need to prepare the tortillas, in a shallow fry pan heat up some oil (canola is my choice - just enough to dip the tortillas in). Once the oil is hot take each tortilla and dip them in the oil, this is just to make them pliable. Now you need to set up your enchila making station! Have your tortillas ready, your bowl of enchilada sauce, your shredded chicken and a large baking dish. Line the bottom of the baking dish with some of the enchilada sauce. Take your tortilla and dip it completely in the bowl of enchilada sauce, lay it into the baking dish, add in a large spoonful of the chicken mixture and roll the tortilla up, continue until all the chicken mixture is used, (You may need more than one baking dish). Take the extra enchilada sauce and pour over top of each of the rolled up tortillas.
You can either shred your own cheese (which is what I do) or you can purchase it already shredded. Put a layer of shredded cheese over top and put into a hot oven - 400 degrees for about 20 minutes. Just to get the cheese melted and slightly brown.
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