Chicken Enchiladas

R

robert-r

is Blowin Smoke!
Joined
Mar 29, 2015
Location
AntHome...
Cooked a chicken.

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We ate some of it. Shredded what we didn't.

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Got out the last of my Hatch chilies stash.

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Pureed chilies, chopped onion, my favorite Mex cheese & the missing sour cream.

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All set (except the sour cream is still missing)

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Lightly brushed both sides of the tortilla with canola oil & heated until soft.

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Assembled the enchs: sour cream, cheese, onion, chicken & a dollop of sauce.

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Got them rolled.

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Topped with the rest of the sauce & into the gasser - 350* & 30 minutes or so.

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Fried some beans.

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Meanwhile... topped the enchiladas with the rest of the cheese & back in the gasser to melt.

Fried some eggs.

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The enchiladas are ready.

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Time To Eat!

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¡Oh, si!


fwiw - The smoked chicken really gives the enchiladas a great flavor (and I really did use sour cream - think it was camera shy).

Used the last of my free sample of Weber charcoal for this cook. Good stuff - burns a long time & was just the ticket.
Am going to break down & buy a bag - use it for special occasions.
 
isuhunter said:
Tell me about your bean recpie :)
Click to expand...

Sure. Fried beans are EZ to do.

You need a CI skillet, spatula, bean masher (recommended), lard, 3 jalapenos (or whatever chili/quantity you like), 1/2 a medium white onion chopped, 3 big cloves garlic (minced), a big can (1 lb, 13 oz) of pinto beans (I like Goya brand) & regular everyday garden variety salt..

My wife doesn't like real spicy beans so I core, seed & chop the jalapenos.

Heat the lard over med/high heat & saute the onions & chilis for 4 minutes. Add the garlic & cook for another 30 seconds or so - don't let it burn. Add the can of beans with liquid & bring to a boil. Reduce heat to a simmer & mash them to your liking. I prefer leaving about half the beans whole. Let simmer for a while to get the flavors to mingle. Season with salt - it doesn't take much. You can thin the beans with a little water if they become too thick.

They are real good topped with Cotija cheese at serving time.

The more lard you use, the silkier the beans become. I use about 1 1/2 tablespoon.

You can use a fork or potato masher if you don't have a bean masher.
 
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