Monday, October 3, 2011

Cooking - Holy Mole Chicken Enchiladas

So I try to make a new recipe every week. I've got ADD like that. Or is it ADHD? Can you have one and not the other? Are they basically the same thing but now it is PC to say ADHD? Do people still use the term PC?


What was I saying? Oh yes, FOOD. 


I'm not one of those people who make the same things over and over again. I rarely make the same thing twice in one month. I would even venture to say I rarely make the same thing twice in a six month span. 


I think this is also causing ADD (or ADHD) in my children. (Or PTSD, for that matter.) They never want the same thing over and over again. Maya always wants new foods, new shows, new toys, etc. She has no real "favorite" anything. What if she never settles down and marries a guy because she wants to constantly search for the next best thing? I want grandchildren dammit!!! 


Maybe I'm reading too much into this. Or maybe it's me who always wants new clothes and new toys. Very likely.


I have a point? Oh yes, FOOD.


So, even though I have a chicken enchilada recipe that I find to be the best in the world, I decided to change it up a bit. 


And, this one was a winner. Notice, I did not say THE winner. There have been many winners but few make the grand rotation. It takes a lot to hold my interest. (Actually it only takes three things -- potatoes, oil and salt. But, besides that, it takes a lot. I mean it takes a special recipe for me to even remember it six months later. Mostly likely because, in addition to ADD, I have a horrible memory. Doesn't eating carrots help with that? No, that's eyesight. Well, that ship has already sailed.)


Shit, I lost it again. Oh yes, FOOD. 


Here's the recipe. Try it and, if you like it, remind me that it's a good one in a month or so.


p.s. This recipe can be halved. 


Chicken Mole Enchiladas 


For the sauce 

  • 1/2 cup vegetable oil
  • 4 tablespoons self-rising flour
  • 1/4 cup New Mexico chili powder
  • 1/4 cup California chili powder
  • 1 (15 ounce) can tomato sauce
  • 3 cups chicken broth
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion poder
  • 1/2 teaspoon dried oregano
  • salt to taste
  • 2 ounces dark chocolate, chopped

For the enchiladas

20 corn tortillas
3 cups of cheddar cheese, shredded
6 green onions, chopped
2 cups of cooked chicken, shredded
1 cup of sour cream
oil for frying

Directions

  1. Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until lightly brown, stirring constantly to prevent burning flour.
  2. Gradually stir in tomato sauce, broth, cumin, garlic powder, oregano and onion powder into the flour and chili powder until smooth, and continue cooking over medium heat approximately 10 minutes, or until thickened slightly. Season to taste with salt. Stir in chocolate.
  3. Mix chicken, green onions, cheese and sour cream in a separate bowl.
  4. Fry tortillas individually in oil for a few seconds each. 
  5. Assemble by dipping tortillas into warm sauce, filling with chicken mixture, rolling, and placing into a 13x9 baking dish. Recipe will make enough for two pans. Bake one now and freeze the second for later!
  6. Bake at 350 degrees for 30 minutes.

Trust me on the chocolate. It gives the sauce a depth of flavor and your love will never really know there is chocolate in there. 


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