Thursday, June 14, 2012


Chill out bro, it's summer.  Cook something that takes time; something you can be proud of.

Ok, so you're probably asking yourself what's something that could take a while to prepare and be devoured in no time?  If that's the case, make some enchiladas.

For 4 years I worked at a Tex-Mex restaurant in Baton Rouge called Zippy's Burritos Tacos and More.  Finding work in the food service industry is something that has shaped my inspiration for cooking.  While at work, prepping food sometimes became mundane but now I look back at those hours before the restaurant opened as opportunities to learn some new cooking techniques.

We're fortunate in Houston to be blessed with amazing grocery stores that carry almost everything.  Literally.  I originally planned to shop at Michoacana, but we were short on time and FIESTA was closer.
I love the parrot

It is difficult to stay focused in a store with so much stuff!  

Here's the skinny on what to buy:  chicken breasts, thick cut corn tortillas (I used white corn), diced tomatoes in juice, onions, dried arbol chiles, dried ancho chiles, oregano, garlic, cheese and jalapeños, cilantro...

In a large pot, boil the chicken breasts in seasoned water.  I used oregano, garlic powder, pepper, salt, onion powder, and two slices jalapenos.

In a fryer, quickly fry the tortillas for 3 seconds. Set them aside.  After the water and chicken has boiled, place in bowl to shred.  Shred the chicken to roll in the tortillas.  

In a blender, add diced tomatoes and juice, onions, arbol chiles, ancho chiles, garlic, salt, pepper, and cilantro.  blend.  This is your red sauce that will go on top of your enchiladas.  

Now the fun part.  ROLLING.  Thank goodness my Alabama student wasn't there to say "RDT."  
After they are rolled, cover them with the red sauce and cheese.  
Then place them in a 375 degree oven for about 10 minutes.  Watch them so you don't over cook.  

Cover them with a little bit of sour cream, jalapeños, and fresh cut cilantro.  Enjoy!
We made about 100 enchiladas and there were no leftovers.  Happy Plates!

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