Monday, November 23, 2009

Form like Voltron

My sous-chef
I gotta admit, I wasn't the biggest fan of enchiladas. All that melted cheese... blech! But we decided to make these anyway, with some tomatillo salsa... No real recipe, we just went from Alex's memory.

What you need:
Corn tortillas
Chicken breasts, de-boned, de-skinned
1 Jalapeno, diced
1 small red onion, diced
some achiote
vegetable oil
1 10 oz. (ish) jar tomatillo salsa (medium spice)
Jack cheese, shredded
Cotija cheese

What you do:
Prep the chicken - simmer it in water or chicken broth. I used water tonight, with a little salt thrown in and some bay leaves. Preheat your oven to about 375-ish.
Meanwhile, heat some oil in a pan and add the achiote until it colors the oil. Toss the achiote and saute the onions. When they start to get aromatic, add the jalapeno and saute til softened. Remove from the heat and set aside.
In the same pan, heat more oil, enough to cover the bottom of the pan and then some.
Add a corn tortilla. After it starts sizzling a bit on the edges, lift it up and place another tortilla underneath. You don't want them to crisp up, this is just to soften them so you can roll them up later. Repeat until you've done the desired amount of tortillas and place them on a plate to drain on a paper towel.
By now the chicken should be cooked. This is where teamwork comes in. One person should shred the chicken while the other assembles the enchiladas.
In each tortilla, place a little Jack cheese and salsa, then add some shredded chicken. Roll it up and place them in a baking dish. Repeat until the baking dish is full.
Spoon more salsa on top, sprinkle some Jack and cotija cheese, then spoon more salsa over it.
Top everything with the sauteed onions and jalapenos, then place the dish uncovered in the oven for about 20 minutes.


Looks good right? It was. I made a side salad with greens, black beans, corn and red pepper. Just a little salt, lime juice and olive oil as a dressing.

If you make a big enough batch of enchiladas, you could possibly freeze them in individual batches for later use. I'll have to get back at you on that one because we only had enough for a batch of leftovers for each of us.

Repeat recipe for sure!

I'm so glad our grocery sells the cotija cheese. Now all I want to do is make Mexican corn. ALL THE TIME.

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