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OfflinegeokillsA
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Enchiladas * 7
    #27981717 - 10/04/22 06:39 PM (1 year, 3 months ago)



With all of the go to prepared sauces out there, I've been exceptionally lazy about developing my own, tending to opt for Rick Bayless' "Frontera" brand, or failing that, making do with the mild green glass jarred salsa from Herdez.  If you have a home-brewed enchilada sauce recipe, do share!  Alternatively, take the easy route, and slap some good grubbin' in there for the bake, as follows...


Here we have some chicken, skinless boneless thighs to be precise, browning and getting more or less fully cooked in the skillet with some oil, after seasoning with garlic, salt and pepper.

   


In the prime season, I do like to shuck some cob corn and fire roast it a bit.  No need to get fancy with a barbeque.  If you have a gas stove, just slap it right down on that burner and turned until you've reached your desired char.

   


As for that chicken skillet pan, you better not have cleaned it up, as there's very valuable schmaltz (rendered chicken fat) in there, preseasoned even!  Do yourself a favor and sweat out some onions in that bad boy...

   


Once ya have that handled, throw some nice beans in there, whatever your flavor, I generally roll with pinto or black, but who really gives a damn?  Beans is beans is beaneriffic.

   


At this point I add a little chopped spinach in just for goodness.  Spice freaks may want to throw in some fresh peppers (you could also fire roast them suckers or put them in the onion sweat, but as I have an increasingly picky 5 year old in the house, I'm forgoing that most excellent addendum).  Ultimately, you just want to mix up everything you got that you want in them babies at this point, ready to stuff into some quality tortillas.

   


Get your oven dish ready, any type you like really, and spread a li'l of that enchilada sauce down low.

   


Then's ya get to stuffin'... (note I added some cheese into the mix as extra cheese is rarely a bad thing).  Corn of flour?  They both rock.  Don't be afraid to step outside the box.

   


Best thing is, you don't have to be pretty about it, these are enchiladas, they're gonna get messy on the way to your face anyway!  Just cram 'em in there any ol' way.  Broken tortilla?  No stress.  Extra filling?  Just throw it on top, more to love.

   


Flush the rest of your enchilada sauce all over this bad boy, top however you please, here we have some cherry tomatoes, moar cheese and green onions, but this is also a great place to throw some hot peppers up on the scene.

     


Bake at 350*F for at least 30-40 minutes, just keep an eye on it, you'll know when it looks ready.  If you cooked everything proper up to this point, you're really just gettin' some crisp on the edges, meltin' the cheese and gettin' the ingredients to party a bit.

   


Onions and cilantro... is there any other way?

   


Maybe some avocado and sour cream would give this a boost!  I was a bit short on sauce, so a dollop o' fresh salsa will help.  Let's eat!

     


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Invisiblecubedryeguy
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Re: Enchiladas [Re: geokills]
    #27981787 - 10/04/22 07:31 PM (1 year, 3 months ago)

Looks fantastic 😍 However I’m not a fan of cilantro so can you please make my portion without the real devils lettuce??


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Offlinefalcon
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Re: Enchiladas [Re: geokills] * 3
    #27987005 - 10/07/22 07:28 PM (1 year, 3 months ago)

2 pounds of green tomatoes, quartered
2 medium onions, quartered
4 jalapenos halved and seeded
8 large cloves of garlic

Put that on a baking pan in an oven at 350F for about a half an hour, I use a 10 by 14, inch deep cake pan.

Let it cool a while an add

4 tsp cumin
2 tsp salt
1 cup chopped cilantro
Juice from one lime

Chop it up in a food processer leaving it somewhat rough.

Edit, corrections after looking at recipe.

Recipe came from here,https://www.foodnetwork.com/recipes/tyler-florence/chicken-enchiladas-with-roasted-tomatillo-chile-salsa-recipe-1953523 have been making it with green tomatoes because there's a bunch of them at the end of the season.


Edited by falcon (10/07/22 09:19 PM)


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OfflinegeokillsA
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Re: Enchiladas [Re: falcon]
    #27990629 - 10/09/22 05:16 PM (1 year, 3 months ago)

Cool, thanks for the saucey recipe falcon! :yesnod:


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Offlinefalcon
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Re: Enchiladas [Re: geokills] * 2
    #27990696 - 10/09/22 05:56 PM (1 year, 3 months ago)

Cheers Geokills,



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InvisibleGabbaDjS
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Re: Enchiladas [Re: geokills]
    #27999267 - 10/14/22 06:48 PM (1 year, 3 months ago)

Beautiful.  Now do Mexican corn.. Everyone should experience Mexican corn.

P.S.  I'm still trying to find "GEO" hidden in your pics...


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