I made the sauce back in August with tomatillos, cilantro, onions and a spicy black Hungarian pepper from our garden along with some amazing garlic from our farmer friend Bill Duesing. Into the freezer it went just waiting to give us a burst of summer flavor when we needed it most.
So, to get the sauce ready for our enchiladas, all I had to do was reheat it on the stove and stir in a heaping spoonful of sour cream. Then, I poached two organic pastured-raised chicken breasts (on the bone) with half an onion, bay leaf, whole coriander, whole cumin, black pepper, a pinch of salt and two whole cloves of garlic. When the meat was fully cooked, I shredded it and rolled it into 6 heated corn tortillas.
Then, I put it all together. I spooned in some of the tomatillo sauce into the bottom of an 8 x 8 baking dish, laid in the stuffed tortillas, spooned more sauce over the top and popped that into a 350 degree oven for about 20 minutes.
To finish it off I topped each serving with a little more sauce, sliced raw onions and some queso fresco.
It was so good if I do say so myself! It was as close as I think I could get to the flavor of the enchilada suizas at my favorite local Mexican restaurant (Panchos Tacos).
FYI: I didn't use a recipe for this dinner, but in case you're interested I found a recipe on Epicurious that looks close to the way I made this meal.
Photos by Renato Ghio
Mouth watering! You two are a power house - good cooks, great food photographers. And great authentic Enchiladas that would make even Rick Bayless proud!
ReplyDeleteCan I come over for dinner? :)
Aww, shucks! Thanks for such a nice compliment. You can come over for dinner anytime :)
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