A Keg of Curry: December 2011

We love us some enchiladas around here! I have made these numerous times and they always turn out delicious! The best thing is it's flexibility. I can always change something up whether it's a different part of the chicken, homemade sauce or store bought or an added veggie. Bottom line is they are always a crowd pleaser and are wonderful on the reheat. Another great thing about this dish is you can make ahead of time, freeing up valuable time for appetizers and the necessary margarita. Ladies and gentleman, hang on tight as we make yet another trip to the exotic land of Erico.

What you should pack for this trip:
Chicken - breasts or thighs
little can of verde salsa
green pepper
red pepper
onion
flour tortillas
enchilada sauce - big can
green onion
cheeses - i use jack and cheddar
flour
salt
pepper
paprika
cumin
garlic
cilantro - for garnish

The day before (or at least a couple hours) before cook time, season your chicken with paprika, cumin, salt and pepper and let it bathe in the salsa verde. When you're ready to cook, get your pan hot and cook the chicken until it easily pulls apart for shredding.

While it's cooking, chop your onion, green pepper, red pepper and garlic. When the bird is fully cooked, pull it out and set aside to cool. This will make the shredding much easier. Add the chopped onion and garlic to the pan and sweat for a few. Toss in the remaining veggies (red and green peppers) and saute for 10 mins or so. Shred the chicken and add to the pan along with 1/4 cup of the enchilada sauce and simmer allowing all the flavors to come together as one. If seems runny, add a tsp of flour to reach your desired thickness. I typically test ours by picking some of the mixture up with a slotted spoon to see if anything falls through the slots.

Heat the enchilada sauce in a soup pan and get your 9x11 or other baking dish ready. Nuke the tortillas to soften and get ready to roll. Dredge the tortillas in the sauce, spoon the mixture in and roll them up like a doobie. It's a good idea to put some of the sauce in the bottom of the baking dish to prevent stickage. Place the rolled tortilla in the dish and continue till full. Pour remaining sauce over the tortillas sprinkle with chopped green onion and cover with cheese.