It was in the 50s & 60s today with a light rain falling most of the day…perfect weather to make a casserole! I had picked up some New Mexican Hatch green chiles at the store yesterday…ENCHILADAS! Oh Yay!
To make the sauce I used:
3 cloves garlic
2 tsp Mexican oregano
couple of pinches of cumin seed
Cut the stems off the chiles, cut in half and remove seeds. Put them into a large sauce pan and add enough water to be about an inch below the top of the chiles…simmer over medium-low heat until tender. Keep the water!
Put chiles, garlic, oregano, cumin seed (and a tsp of salt, if you want) into a food processor and whirl away.
I put the chile mixture in a medium size bowl and then add about 2 cups of the saved water, mix and set aside.
Now I take two boneless, skinless chicken breasts and put them in the sauce pan I cooked the chiles in…add two more chiles, and add water. Cook until the chicken falls apart! We want tender shredded chicken.
For the rest of the insides…1/2 to a whole medium onion, chopped. Shredded cheese.
Put about 1-2 TBSP canola oil into a large skillet, heat on high and then add the chile mixture to it. Heat until it boils and then simmer for 15 minutes. Now add some oil in a smaller skillet and heat like you are going to make regular tacos. Dip your corn tortillas into the chile sauce and then fry each tortilla on both sides until lightly fried.
I dip the fried tortilla once more into the chile sauce and then add chicken, onion, and cheese. Roll, then place in a casserole dish that has a bit of chile sauce in the bottom. Continue with all the other tortillas (I did a total of 12).
Pour some more chile sauce over the top of the rolled enchiladas and sprinkle with cheese. Put in 400F oven until sauce bubbles and cheese is melted.
For a side dish I followed Red’s Rice & Beans Post…I took a package of Regular Ben’s rice and then added a can of S&W’s Santa Fe Recipe beans (pintos, small red beans, yellow corn, onion). Sliced some avocado. A dallop of fat free sour cream on the enchiladas…and…