This is long over due. But things tend to get crazy in my life all at once. 😉 I had planned on working on this while in the office but there have been issues with getting to my blog from there.
So the other night we had Enchiladas and I tried very hard to get pictures of all the parts and the process. 😉 It is so amazing how much better my 540 flash works than the other one. I missed it so much while it was in a broken status, thank you Suzie for your help with breaking my flash and making me totally crazy on 08-08-08.
First of all my enchilada story starts with a margarita. Not just any margarita a Pomegranate Margarita. I did discover that Pom juice was expensive and that the pom/cherry and pom/cran mixes are very much a fine substitute and easier on the check book. Now I will search for a juice with less sugar!
You will need: Tequila (white kind), Pomegranate Juice, Triple Sec, Lime and a dash of diet 7-up
The mix I currently like 1 part tequila, 2 parts triple sec, 1/4 of the lime squeezed (save the carcass to rim the glass), and 4 ish parts of juice. Use the lime carcass to rim the glass and either dip in sugar or salt, which ever you see fit. Shake the ingredients with ice and pour into your rimmed glass top with 7-up and you are ready to enjoy.
Well now that we have a drink in hand we can start making the main dish! This recipe along with the drink one have been modified from a FoodTv one, I just didn’t agree with some of their choices.
What you will need, this is how much we cook and it fed us twice:
Green Sauce:
8-10 or more tomatillos, I used quite a few as they were really small
1/2 Tbl pepper black (1 Tbl if you use white pepper)
2-3 cloves of garlic
1 teaspoon of salt and oregano
1/4 cup of chicken broth
1 roasted Anaheim chile skin removed
Corn tortillas, do yourself a favor and visit the local Mexican Tienda they cost like $1
2 boneless skinless chicken breast – cut into pieces
2 (1.2) Bell peppers the colors of your choice – sliced
1 small onion – sliced
1/2 teaspoon of dried chili flakes
2 cloves of garlic minced
2 Tablespoons of olive oil (<- Hey if you have fancy pans you don’t need this much)
3 cups or so of shredded cheese (monterey jack or chiuwawa, we have even done a mix)
First of all you need to roast the pepper. Since there was roasting going on I decided to roast some red peppers along with the little green Anaheim chili.
Once the peppers are black all around you need to wrap them in plastic to steam them. This helps with the skin removal. I like to throw the large red peppers into a wal*mart bag, that bag also serves as a great place to dispose of all the “guts”. For our little chili I wrapped him in a small piece of plastic wrap. I have to warn you about these Anaheim chiles, 1) they are OMG FREAKING HOT and 2) they are very thin. When I say every thin I feel that if you are not careful you will char the pepper all the way through and be left with only a small piece of pepper and believe me that is fine with me!
This was all that was left of my chile and it was plenty!! We have taken the extra and placed it in a small container with olive oil to preserve it for next time. Now if you are wondering why I have a picture of the red peppers I just have to say because it was pretty. Why waste heating the grill. We will roast red peppers, skin them, place them in containers with olive oil and freeze them for use during the winter months. 🙂
Rough chop your 
and smack 
your garlic. Toss this into your blender along with the salt, oregano, and chicken broth, pepper and your chile.(I have to admit that this time I 2x the amount of tomatillos and added extra chx broth, I really needed enough green sauce to make this dish twice. This also works well if you want to make 1 hotter than the other, put less chile in, pour some off then add more chile. W00t everyone wins!)
Now pulse that baby!!!!!
This is what you are looking for!
Now you just need to pour some of this goodness into the bottom of a baking dish. 1/2 of it if you are making a normal batch just 1/4 if you made more like me so you could use it later. Now fire up your favorite skillet and give it a splash of oil, your onions and garlic. Cook till soft, add the chicken cook till about done, add the sliced peppers and crushed red pepper flakes. Once done you are ready to roll those bad boys. Toss the mix into a dish so you can reuse the pan, no since in making dirty dishes. Now to prepare the tortillas for rolling, they need to be heated but in the test we have run throwing them on the grill doesnt’ work they get dry and they stick. The original recipe calls for putting oil in a pan and heating them over the stove – yeah that is really good for you. On this night we dipped them in the green sauce and then put them on the grill, that worked nicely. But all things listed here worked! This rolling process is pretty much a 2 person job. One mans the grease and hot tortillas the other stuffs, rolls and places in the pan. So heat your tortilla, toss it to the next person then that person needs to complete the process. Top the enchiladas with the rest (or 1/4) of the green sauce, top with cheese and bake at 350 for 20 minutes. Or toss it on the grill like we did!
Enjoy
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