this was my first recipe i collected from someone other than my mom. and it was from a complete stranger. at a hispanic food store. a hispanic stranger...
my purpose was to get an authentic mexican enchilada recipe. at that point i had never had an enchilada before, authentic or not. we didn't eat much mexican food growing up.
over the past 10 years (or so), i have perFECTed it. i'll write down what she wrote down for me as the recipe, but add my little "i'm dumb, so i have to spell it out for myself" notes that i didn't get from her pretty clear instructions. they were good the first time i messed them up, but this last time i made them i actually got the recipe out and made sense of it and they were the best.
AUTHENTIC MEXICAN ENCHILADAS
cook chicken - boil. season with garlic, cumin, peppar (i've bbq'd the chicken most of the time to get that yummy bbq flavor... but finally this last time, i diced it up as small as i could while it was raw, and fried it up with a little water and lots of these seasonings --since they're all watered down---)
drain chicken set aside (i just spooned out the chicken and left all the seasoned broth for the sauce -below. when i bbq'd the chicken, i'd let it cool and then dice it up.)
for enchilada sauce - heat skillet with oil. optional add flour -about 2 teaspoons. brown. add california chili powder. brown. add garlic and salt to taste. add water. (my biggest problem was the enchilada sauce... 'cause it's homemade. and i had never seen, nor tasted the canned kind. so i didn't know what i was aiming for. i should have known it was a sauce (from the name), rather than a paste... but well, i'm dumb, so i have to spell it out for myself sometimes. so i took the broth from the chicken and added a bunch --like 2 Tbsp-- of chili powder. then i added 2 tsp. of flour and mixed it around as if i was making gravy. since my broth was already seasoned, i didn't have to add as much garlic and salt... but i still had to add some. you don't want it TOO flavorful, but it needs some flavor.)
dip tortilla in sauce -> add chicken to tortilla. wrap. sprinkle with cheese. put in oven and let cheese melt. (the more cheese, the better! i usually open up a can of mild green chilis and add them to the chicken, but they're not necessary. 'nother note: i had extra sauce when i actually made it into sauce this last time instead of paste. i poured the extra sauce over the cheese-sprinkled enchiladas and baked them for about 20 minutes. it really helped moisten them up. otter pop exclaimed that they didn't even need any ranch --or sour cream and salsa is how i like them. delish!)
here you are. with some pictures too. (but i guess they'll come later, because it seems i haven't uploaded them yet.)
Try to remember, "I can do all things through Christ who strengthens me."