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My Enchilada Recipe

January 18, 2013

This is the best recipe I’ve ever made. It takes about an hour and fifteen minutes to make and requires moderate cooking skill. That’s the truth too. Most recipes on the internet say “Oh, it’s super easy and takes 5 minutes”, but 2 hours later, you’ve totally screwed it up. Anyway, this has nothing to do with economics, but it is delicious.

Tortilla Filling:
2 lbs chicken – diced and thawed
2 onions
1 tablespoon olive oil to grease initial pan
1 8 oz package of philadelphia cream cheese – the whole bar. Cut into a few pieces to help it melt faster
1 16 oz jar of pace picante sauce, medium
1 can of kidney beans
You could make this vegitarian by using a mix of beans and some seitan instead of chicken.

Enchilada Sauce:
1/2 cup vegitable oil
1/2 cup chili powder
1 tablespoon of cumin
1 tablespoon of garlic powder
1 12-15 oz can of tomato sauce
1/2 cup of water

1 beer
1 can of olives
1 lbs of shredded Mexican cheese
6 large flour tortillas.

Tortilla Filling:
Grease a large frying pan with the olive oil.
Fry onions on medium heat for approximately 20 minutes until they are starting to clear, but not carmelized. They should be soft, but not crispy.
Drink the beer while cooking the onions, because cooking onions is boring.
Add diced chicken and sear the meat, but do not fully cook it. – 5 minutes or so.
Add cream cheese, picante sauce and beans and cook until cream cheese is fully melted into the sauce
Remove from heat and allow to cool slightly so you don’t burn yourself when filling the tortillas.

Enchilada Sauce
Mix the spices in a bowl.
Heat the oil in the pan at medium heat – do not smoke the oil
Dust the oil with the spices, stirring so they don’t clump up.
Once the spices are well mixed with the oil, add the tomato sauce.
Use the water to rinse out the last of the tomato sauce from the can and dump that in. Don’t water the stuff down too much.
Once fully mixed, remove from the heat.

Assembling the whole thing:
Fill the tortillas with the filling and line them up on a 3″ deep baking pan
Cover them with the enchilada sauce.
Cover that with the olives – cut them up up and spread them out
Cover that with the cheese
Bake it uncovered at 350 degrees for 30 minutes.
Add hot sauce to taste. The picante sauce and the enchilada sauce do a good job giving it a kick all by themselves, but if you like really spicy food, you’ll need to add some hot sauce. I recommend either Sriracha or Cholula.

Each enchilada is about 1000 calories.

Super Easy version:
Replace enchilada sauce with chili powder mixed with diced tomatoes. Don’t fry onions and just use a bit more salsa.

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