Enchilada Recipe

So, the other day we decided to make some enchiladas. At first, we were going to use a recipe that a friend from mexico gave me, but, honestly, that really didn't sound all that authentic. At least it didn't match this gringo's preconception of mexican food, so that was good enough.

Here's how we made it:

Ingredients:
2 Chicken Breasts
3/4tsp cumin
1/4tsp chili powder
1/4tsp granulated garlic
1tsp liquid smoke
1 poblano
2 cloves garlic
hot sauce to taste
corn tortillas
16oz queso fresca (crumbly white mexican cheese, could also use Jack, pepper Jack, white American)
1 can of red enchilada sauce (28oz)



Saute:
2 chicken breasts
-salt
-3/4 tsp cumin
-1/4 tsp chili powder
in a covered pan. Near the end of cooking, I added a dash of smoke flavoring, and then allowed the chicken to rest. After allowing it to cool and rest, shred it with a fork

While the chicken is resting, put 4oz of your cheese into a bowl along with the minced garlic and diced poblano and a dash of hot sauce- I found that a chipotle type I prefer tied in with the chicken flavors well.

Shred the chicken using 2 forks and put into the bowl along with the above. Add 20-25% of the enchilada sauce and mix thoroughly. This is where you will now add salt, pepper, more hot sauce, etc, to taste. Remember that the flavours will be ameliorated slightly by the addition of the tortillas and cheese.

Now it's time to roll the enchiladas. Warm your corn tortillas slightly under a damp towel in the microwave. Lightly coat the bottom of your casserole dish with enchilada sauce. Now, simply put your chicken filling into each tortilla in turn, roll, and place into the dish. I would guess we used somehwere around 2 ounces of filling per tortilla, being careful not to over fill. After all of the filling has been used up, pour the remaining enchilada saouce over the enchiladas, put the rest of the cheese over that, and bake at 400 until the cheese is slightly rowned on top.

This turned out to be rather tasty. I'd also recommend throwing a pinch of oregano into the filling, as it's also a traditional mexican herb.

Good Eating.