We had oysters for Christmas dinner!
Hopefully on New Year's Day or this weekend we will be able to go out and take pictures to practice...I'll keep you posted on our progress.
We had oysters for Christmas dinner!
Hopefully on New Year's Day or this weekend we will be able to go out and take pictures to practice...I'll keep you posted on our progress.
8:12pm --
Chase Utley is a doll. I wish he wasn't a Phillie, so I could love him more.
Erin Andrews' blouse is fit for a Disney Princess.
8:19pm --
I'm still not tired of "the most interesting man in the world". Love those Dos Equis commercials.
That Dos Equis guy really is amazing...
Enchiladas:
Extra-virgin olive oil
1/2 medium onion, diced
3 garlic cloves, chopped
1 1/2 teaspoon ground cumin
1/4 cup all-purpose flour
2 cups chicken stock, storebought
Chopped cilantro leaves
1 deli roasted chicken (about 3 pounds), boned, meat shredded (I usually use all but wings)
Salt and freshly ground black pepper
10 large flour tortillas
1/2 pound Monterey Jack cheese, shredded (if you like it extra spicy, use pepper jack)
2 cups sour cream (we don't use this because Wes is anti-sour cream)
Chopped tomatoes and cilantro leaves, for garnish(this just makes it pretty)
Heat a 2 count of olive oil in a medium saucepan over medium heat. Add the onion and cook until soft and caramelized - this should take 5 to 7 minutes (Mine never takes this long but I have a super hot gas stove...just heat until golden). Add the garlic and cumin then cook for a further minute. Sprinkle on the flour and stir to ensure the flour doesn't burn then gradually add the chicken stock to make a veloute (I don't know what that word means but basically, until it gets thick...like making mac-n-cheese). Continue stirring over a low simmer until the flour cooks and the liquid thickens. Turn off the heat, add half of the roasted tomatillo chile salsa, some additional fresh chopped cilantro and fold in the shredded chicken meat. Season, to taste, with salt and pepper. (Don't fret if runny, the liquid will absorb)
Change the temperature of the oven to 350 degrees F and begin assembling the dish. Take a large baking dish and smear the bottom with some of the reserved tomatillo salsa (First spray with cooking spray...they can stick). Now take the flour tortillas and briefly flash them over the stove-top flame (or put them briefly under the broiler if using an electric stove)(Or just throw the bag in the microwave for minute until soft). Using a shallow bowl, coat each tortilla lightly with the reserved salsa mix. (This is where it can get messy, I just put on a cookie sheet and keep turning). Put a scoop of the shredded chicken-enchilada mix on top of the tortilla followed by a sprinkle of the shredded cheese. Fold the tortilla over the filling and roll like a cigar to enclose it. Using a spatula place the tortillas in the baking dish and continue to do the same with all the tortillas. (I get between 8-10) Finally pour over some more of the salsa and top with the remaining shredded cheese. Bake uncovered for about 30 minutes until bubbly and cracked on top. Garnish, cilantro and tomato.
Enjoy!!