I am very sad to report our chicken “Tupac” was attacked by a racoon on Saturday and sucummed to injuries. I take death so hard, she was a great chicken and I admit it,I got attached. I probably should’ve tried to cook her but I couldn’t do it, so she is buried with a monument in the back yard. I think I would be a terrible farmer….i’d like to think i’m self reliant, but if I had to kill my own meat, I wouldn’t eat meat. Now if someone else does that stuff and I just get de-feathered and ready to cook i’m all in.
Our chickens were “Tupac” and “Biggie” and just as in the 90’s Pac went first….(pouring one out). Anyway its Labor day, which means everyone is eating BBQ and drinking domestic brews….I choose enchiladas….cuz I had all the ingredients and local brew cuz domestics suck. (Sorry….not sorry!) School starts tomorrow and I must say…I’m EXCITED! Plus Ava finds me entirely boring and is ready to mix and mingle. I totally love fall and its creeping into Portland like chocolate ganache over flourless chocolate cake….magic! Work is really on the upswing and I am loving having in person conversations with actual PEOPLE! Whatt?! Yes, whether it be co-workers or customers, I forgot how fun it is to socialize with other humans instead of on a keyboard. The internet is amazing, but it doesn’t fill that social void of finding like minded folks to tell jokes and commiserate with. Humans need each other I think…
You will need:
makes 4-6 servings
8 tortillas, I made the ones that you cook at home, use what you like, be it corn, flour, or a blend but do take the little extra time to heat them first so they are pliable.
2 boneless skinless chicken breast, or 6 thighs if you don’t mind a bit of extra trimming, cut into bite sized pieces.
1/2 medium onion, you can choose your fav color, medium dice.
2 cups enchilada sauce, use what you like, I make mine with dried guajillo’s that have been reconstituted, onion, garlic, s&p and chicken broth, cook it all together a bit and blend. There are plenty of totally great pre made ones…I would suggest a well stocked Mexican market for inspiration.
1 cup crumbled Mexican Panela cheese, you can sub something else….but I dig panela and its authentico.
a handful of cilantro, rough chopped.
1 Tablespoon olive oil
Method:
Pre-heat oven to 350 degrees. Over medium high heat in a medium skillet add olive oil, onion, cook until translucent, add chicken cook through, add 1 cup enchilada sauce and turn down to low. Cook tortilla until pliable, assemble by placing a couple of Tablespoons chicken, and some cheese in the center and rolling up, use ingredients evenly making sure to reserve a 1/4 cup of cheese to use on the top. When all eight are rolled and placed next to each other top with remaining enchilada sauce and cheese and bake 20 minutes and top with cilantro. I served ours with fresh baby kale, avocado, and tomatillo salsa. They are good.
Eat, Drink, and be local! A unconventional food blog!