The Aftermath of Turkey Day!

So, Thanksgiving turned out to be a fun time with friends and family. Vlad and Bish and her two children, Bubble-butt and AJ, joined us. Also, Neffie and Faunna-na came to the party and joined in a little later.


The enchiladas were, I have to say, amazingly tasty. I find that people like my enchiladas more than most. I think it's because I pour the sauce over the enchiladas instead of dipping the tortillas in them prior to rolling the filling in.


In case you're wondering, this is how I make my enchiladas:


Enchiladas
makes 14 enchiladas


6 chicken thigh and leg parts
2 tsp olive oil
1 red onion, diced
1 serrano chile, minced*
3 cloves garlic, minced
1 packet taco seasoning
1 packet fajita seasoning
1 1/2 cups water
3 Tbsp lime juice
1 cup shredded colby-jack cheese
2/3 package of queso fresco


14 burrito-sized flour tortillas
2 large glass pans, lightly buttered


12 oz tomato sauce
6 oz tomato paste
6 oz hot water
2 packets enchilada sauce
2 cups shredded colby-jack cheese
2/3 package of cotija cheese


Place thawed chicken parts in COLD water and bring to a boil. Turn down and let cook until completely done. Remove from the water and let cool completely. Remove skin, and pick clean from bones**.


Bring a large pot to medium heat and add olive oil, onion, serrano and garlic. Let cook at medium heat until the onions are translucent. Add the chicken, cook over medium heat and heat. Add the taco and fajita seasoning packets, the line juice, and the water.


Blend until the chicken starts to flake apart. Don't worry about overcooking - leg and thigh are MEANT to be cooked like this... Add the lime juice and the two cheeses, and stir until creamy and melted.


Follow the directions to make the enchilada sauce. BUT - instead of dipping the tortillas into the sauce, wait until all of them are rolled and in the pan.


Take about a cup-full of chicken filling and place it on the tortillas. Roll it closed and lay in the pan, placing the open edge down. Repeat until completely gone and pans are filled.


Take the enchilada sauce and split evenly over the top of the wraps, making sure that it's spread over every portion of the top of the wraps.


Sprinkle the cheeses over the top, cover with tin foil, and bake at 375 for about a half hour to 45 minutes.


Top with chopped cilantro for an extra spice.


*If you want it spicier, add more serrano chiles or REALLY heat it up with a habanero pepper.


**If you want a really tasty homemade stock, keep the water you just boiled the chicken in, strain it, and place the bones back in. Add carrots, celery and onion, and some peppercorns, a bay leaf, parsley, garlic and thyme, and simmer for about 8 hours. Strain, and cool. You now have a really rich, tasty stock.


Enjoy!


~M