Enchiladas
Apr 15th
Episodes » Ep. 63: Vegan Latina!I'm so excited to unveil our collaboration with Terry Romero, The Vegan Latina! Terry is the author of many amazing Vegan cookbooks including Viva Vegan and Veganomicon!
Tags: the vegan latina, Terry Hope Romero, Viva Vegan, enchiladas, potatoes, chick peas
Jun 17th
Episodes » Episode 35: Enchiladas VerdesSummer is the season of the tomato and I am a tomato-aholic! I can eat fresh tomato salsa by the pound (ask the boyfriend, he's seen me do it). Today's recipe hilights one of my favorite tomato types: the Tomatillo!
The Tomatillo is a small, green fellow. He is essential to Mexican cuisine and he's the star ingredient in today's dish: Enchiladas Verdes.
Tags: enchiladas verded, texmex recipe, easy mexican recipe, mexican food, enchiladas, tomatillos, queso fresco, cotija cheese, sour cream, easy chicken recipe, cheap mexican food recipeINGREDIENTS
chicken
-1 1/2 lb chicken breast
-1/4 onion white or yellow onion, chopped
-1 clove garlic, smashed
-1 tsp salt
sauce
-2 1/2 lbs tomatillos, rinsed and husks removed
-2 jalapenos, stems removed and seeded
-4 cloves garlic, smashed
-1/2 yellow onion, chopped
-1 bunch cilantro, rinsed and chopped, stems included
-1/3 cup mint, rinsed and packed tight
-1/2 cup cooking liquid
-1/2 Tbsp cumin
-2 tsp salt
-1 Tbsp peanut oil
toppings
-12 corn tortillas
-2 Tbsp peanut oil (plus more if needed)
-3/4 cup Sour Cream
-1/2 cup Cotija cheese or Queso Fresco
Feb 4th
Episodes » Episode 17: Chipotle Chicken EnchiladasChipotle Chicken Enchiladas are some of the best things I've ever made, and I'm extremely proud to say that the recipe was born (mostly) in my very own brain. If I never created anything else worthwhile in this world, I can die happy knowing I at least contributed this dish. I'm perfectly happy with these enchiladas becoming my legacy, that's how good they are.
This sauce on these enchiladas originated in this recipe in Gourmet (RIP). I read it and thought, "mmm, that sauce looks fabulous, maybe I can use it for E. Bites. Turning it into an enchilada sauce (aka: adding chicken broth, onions and garlic) was a stroke of brilliance, If I say so myself! It's smoky-spicyness from the crazy hot chipotles gives the regular old enchilada a HUGE and welcome kick in the A . MMM, I wish I had some right NOW!
INGREDIENTS
-2 Lbs boneless skinless chicken breasts
-1 cup ketchup
-2 Tbsp dijon mustard
-2 Tbsp apple cder vinegar
-2 Tbsp dark brown sugar
-1 Tbsp Worcestershire sauce
-2 pinches cumin
-1/4 cup chipotles in adobo, diced
-1 yellow onion, diced
-6 cloves garlic, minced
-2 tabs butter
-12 corn tortillas
-2 cups chicken broth
-2 to 4 cups pepperjack cheese, shredded
-1/2 cup water (optional)