Thursday, August 31, 2006

Rob's Really Good Pulled Chicken Enchiladas

Three things I’m really good at (Rob). Two of which are enchiladas and lasagna. So far I haven’t tasted any better than my own. While we’re still waiting for our camera to arrive so we can post vacation photos, I thought I’d take a moment to jot down a good chicken enchilada recipe.

It’s as easy as 1,2,3,4,5,6,7:

Roll up 1) chicken, 2) sour crème mix, and 3) cheese into 4) corn tortillas (not flour); place close together in a 13x9 dish; 5) pour red sauce over everything, and 6) sprinkle with more cheese. 7) Cook at about 350 until the red sauce boils. Voila!

Pulled chicken recipe: place whole chicken into pot, add 5-7 cups of water, 4 sprigs of basil, and 6 sprigs of oregano. (You can also use a bunch of chicken breasts instead of a whole chicken, but add a cube of chicken bullion for depth of flavor.) Cover. On medium, bring to boil. Simmer 5 minutes. Turn off stove and let it sit (covered) for between 10 minutes to 1 hour. Then simply pull the chicken off. Stringy, chunky, whatever is your fancy! Keep the broth for the next part.

Sour crème mix: Mix in a bowl a container (8 oz) of sour crème, about 1/4 cup of the spicy chicken broth, and 1/2 can of diced peppers (jalapeno, hatch, etc).

Cheese: Chedder, what else. If you have never tried Tillamook cheese, you’re missing out. Yes, you can even get Tillamook in Texas at almost any grocery store.

Red sauce: Olive oil (or whatever) with 1/2 onion and 4 cloves of garlic. Add 2 sprigs of basil and 2 sprigs of oregano. When onions are translucent, add 1 can of tomato sauce (organic is best) and 1 can of expensive enchilada sauce (most enchilada sauces are nasty gravy). Add spices (2 tsp cumin, 1 tsp Italian Seasoning (or something else green-ish), 1/8 tsp cayenne pepper (or something else spicy), and salt & pepper. Add the other 1/2 can of peppers. Simmer for a while (10-30 minutes, whatever). Remember to take out the sprigs of basil and oregano. That would be a nasty surprise in an enchilada.

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