We do not eat of the bird when the Woman on the Verge is around.
So, honey, if you watchin’ this, avert yo’ eyes!
You’ve been warned!!!
What you need:
a roasted chicken from the store. (I know, huh? What a slut.)
3 cups shredded jack and cheddar cheese.
A diced onion
A diced green pepper
between one and three or six garlic cloves
you can use a 30 oz can of enchilada sauce or you can make the ten minute stuff below, just as easy.
a dozen corn tortillas
a 13×9 casserole dish
oh, yeah, a beer or four.
oh, and chopped green onions and sour cream for serving with.
Skip this if you’re using canned, which, seriously, is fine. Unless you roasted your own bird, in which case it is a sin. So, choose accordingly.
Ten minute enchilada sauce
1/4 cup vegetable oil
2 tablespoons flour
1/4 cup chili powder
8 ounce can tomato sauce
1 1/2 cups water
1/4 teaspoon ground cumin
2 cloves garlic
half an onion, diced
salt and pepper to taste
oh, yeah, a canned chipotle and some of that good sauce in there.
Heat the oil in a pan, add the garlic and onions and let them go a few minutes. When they are soft, add the flour and chili powder and stir it as it browns. Don’t let it burn. Add the tomato sauce and water and stir. Add the cumin and salt and pepper to taste. Finely dice a canned chipotle or half of one and add a tablespoon or two of the adobo sauce. Stir it all up, let it go on a medium flame for a bout ten mintues.
You can set that aside while you do the rest.
Take your store-bought roasted bird and disassemble it into shredded chickeney goodness. Leave out the skin and the bones and the gristle. You can give the skin and the gristle to the dog. But not the bones. Also, not to the dog if she is going to just lie around farting the rest of the night. So, you’ve been warned.
Heat up a skillet with olive oil and when it’s hot throw in your diced onion and bell pepper, saute them until they’re soft. Add some cumin and some oregano and basil, salt and pepper, stir it all up. When it’s all good, take it off the flame and put it in a bowl. It’s okay if it cools, in fact, its easier to handle if you are like me and use your hands instead of utensils.
Heat up some olive oil in your cast iron skillet and let it get smoking hot. Do up them tortillas until they look like this, about thirty seconds a side:
Stack them on a plate with a paper towel to soak up a little bit of that oil. I flip the stack as I add to it, so the hottest tortillas end up in the middle and ends instead of just going from cold at the bottom to blistering hot on top. I got no idea if that matters or not, but I like to do it.
Now, set up you station:
Shredded chicken. Check.
Shredded cheese. Check.
Onions and peppers. Check.
Enchilada sauce. Check.
Lightly grease your 13x 9 pan and ladle a generous half cup of the enchilada sauce in there so it covers the bottom.
Build you your enchiladas:
1. Put a scant 1/4 cup shredded chicken into one of the tortillas.
2. Add some of the onions and bell peppers. About a fat tablespoon or so. Or 1/12th of the amount you made, if you’re anal retentive.
3. Cheese it.
4. Roll it up, and place it seam side down in your casserole dish.
5. Repeat until you’ve filled the dish, used up the tortillas, chicken, cheese, onions, and beer.
Oh, better save one or two of the beers.
6. Cover with the rest of the enchilada sauce, my friend.
Seriously, I said cover it.
8. Cover with alumider foil and put it in a 350 degree oven for about thirty five minutes, until it gets all hot and gooey and melty and yummy.
Like this here:
Serve with a dollop of sour cream if you want, and a scattering of the sliced green onions. You might should let it rest for a few minutes after it gets out of the oven so you don’t melt the top of your mouth on the cheese.
Have that other beer now, too.