the whole enchilada
hi friends, lovers + people probably related to me —
67 — it was too nice to write saturday
i meant to finish this yesterday but making meatballs for bridget seemed more fun
sometimes i pretend my kitchen is a tex-mex restaurant pt. 7, maybe?
it feels like forever ago that molly + i had our enchilada sunday — this recipe has just been hanging out for months because sometimes, (really always) life is hectic + busy + going by too fast. my new year’s resolution for march is to try to be v. present + slow, taking the time to really make something, to really run far, to maybe actually do that yoga + read all those newsletters in my inbox. if you’re making this for anyone else or just really procrastinating something i also suggest making some chips, guacamole & salsa — perhaps even a pitcher of margs.
INGREDIENTS for the WHOLE ENCHILADA
1 package of boneless skinless chicken thighs
2 cans of fire roasted tomatoes
1 can of chipotle peppers in adobo
limes
1 white onion
2 serrano peppers
1 jalapeño
6 large cloves of garlic
1 can of tomato paste
salt & pepper
a little olive oil
corn tortillas
white sharp cheddar
chihuahua cheese
INGREDIENTS for the TOPPINGS
red onion
jalapeños
cilantro
radishes
sour cream
limes
STEPS
1st blend the fire roasted tomatoes, chipotle chilis in adobo, the chopped serranos, white onion, garlic, tomato paste. Stir in salt, pepper + the juice of a couple limes, give it a taste — adjust as needed. in a dutch oven or another large heavy bottom pot with a lid, heat a little olive oil + put the chicken down and season w/ salt + pepper than sear it a little so the chicken is browned a bit on both sides. turn the heat to medium then pour about half the tomato mixture over the chicken and cover with a lid. leave it alone for awhile. in a small pot put the rest of the tomato mixture and keep on low, we just want to cook off the raw tomato paste flavor for a bit.
2nd shred the white sharp cheddar and mix with the chihuahua, prep the toppings: chopping the onion, the cilantro, slicing some limes, some jalapeños, etc. put away your laundry finally, only to throw in another load.
3rd a couple hours later check the chicken, pull it out + shred it — then add back in with the lid off and let it hangout on low ( for like 45 minutes or so). the chicken is fully cooked at this point you just want the flavors to really meld
4th heat a stack of corn tortillas in the microwave till they are soft & pliable. spoon a lil of the excess salsa on the bottom of a large baking dish like the kind you use for stuffed shells or lasagna or casseroles. put the saucy shredded chicken into the tortillas with the cheese(s) roll up and place down. repeat till all you’re either out of chicken or willpower to carry on. spoon the rest of the residual saucy goodness all over and than top with a blanket of cheese. bake in the oven at 400 till bubbling on the sides and the cheese is brown in places. broil it quickly to get the rest of the way there.
5th let it sit for about 10 minutes ( i know, it’s hard) and tidy up the kitchen a bit, pull out the toppings, etc. slice yourself a nice corner piece top with cilantro, onions, radishes, jalapeños, sour cream and lots of lime. maybe actually sit down to eat.
particularly good things i consumed recently
a weekend full of birthdays + the best vibes
this grub street diet that prominently featured a dog named chicken
a pre-work coffee clutch — really an excellent way to ease into the day
trying somewhere new for lunch before megz went back to school ♥️
lil solo taco saturday @ taqueria chingon where some dudes gave me a beer because you have to have a beer with these tacos
saw a girl wearing a fringed white leather jacket which made me think why do i not have a fringed white leather jacket
is this sweatshirt too catholic school? asking for a friend
currently consuming
going to write a love letter to union pacific west
as always,
mk