If you are a fan of Mexican food, you may have noticed a distinct lack of Mexican recipes on this blog.
In this house we don’t cook much Mexican food. We enjoy it and like going out to Mexican restaurants, but it isn’t a go-to, craving that for dinner kind of food. Probably because I am a serious spice wimp. Like seriously have no tolerance for spicy, just the smell of hot wings brings tears to my eyes.
I get that the category of Mexican food is diverse and more a complex layer of flavors, than hot and spicy. BUT my ancestors ate cabbage and potatoes, so for me when I think Mexican food my mouth gets a little tingly, and my eyes a little watery.
SPICY, SPICY, SPICY
When I saw that the theme of this month’s wine pairing weekend was enchiladas I was more than a little intimidated. The Lovely Husband asked me if I even knew how to make enchiladas? I had a vague idea, but research and some recipe testing needed to be done. Keep in mind Enchilar means to cover in chiles. And that’s exactly what enchiladas are: stuffed tortillas coated and baked with a chile sauce. Chile sauce, yikes! My taste buds were already tingling…
If making something that I wasn’t familiar with/scared of wasn’t bad enough, I had to come up with a wine pairing. Full disclosure I am one of those people who strictly drinks beer when eating Mexican food… umm Negra Modelo is just food friendly.
After a few recipe trials I choose a verde sauce as my starting point for creating an enchiladas recipe. At the very least tomatillos are less fiery than an red chile sauce. Of course like all good plans, I set out with my little list and the grocery stores gods laughed at me. Do you think I could find fresh tomatillos anywhere?! Not a chance! The week
before I saw them in several shops, but when I decided to go with the verde sauce and to create this dish again, not one tomatillo to be found, not even a tin of tomatillos. A few shops in I managed to find a jar of green mexican sauce – La Costena Green Mexican Sauce. I’m not a fan of using a jar of sauce, but this sauce was fantastic. If I am being completely honest I liked this version with the jar of sauce better than my first attempt with fresh tomatillos. I mean I jazzed it up a bit, because let’s face it I can’t help myself, but you could certainly skip a few steps of my recipe and just use the sauce straight out of the jar.
Part of my reasoning for adding in the chicken stock and lime juice was to temper the spice (yes, yes I’m a wimp I know!!).
- 8 yellow corn tortillas
- 2 cups rotisserie chicken, shredded*
- 2 cups oaxaca cheese, shredded
- 2 cups green Mexican sauce
- ½ cup red onion, finely diced
- 2 cloves garlic, minced
- ½ cup chicken stock
- ½ tsp ground coriander
- ½ lime, juice
- vegetable oil
- salt and pepper
- ¼ cup sour cream
- 1 tbsp milk
- Place a large saucepan over medium heat with vegetable oil. Add onion and garlic, sauté for 5 minutes until onion is soft. Stir in coriander, then add chicken stock, green Mexican sauce and the juice of half of lime. Reduce heat to low, season with salt and pepper, and allow sauce to simmer for 30 minutes.
- Preheat oven to 400F.
- In a mixing bowl, toss chicken with 1 cup of green sauce and ½ cup of shredded cheese. Set aside.
- Heat vegetable oil in a fry pan over medium high heat. Working one at a time, fry tortilla, turning once, until just starting to brown and crisp, about 10 seconds per side. Transfer tortilla to paper towels to drain. Repeat with remaining tortillas.
- Spread 1 cup green sauce lengthwise down the center of a 13×9" baking dish. Working one at a time, spread ¼ cup chicken mixture down the center of tortilla and fold one side over filling, then continue to roll enchilada onto itself. Place seam side down in prepared baking dish as you go (enchiladas should be nestled right up against each other). Top with remaining green sauce and cheese.
- Bake until sauce is bubbling and cheese is beginning to brown, 20–25 minutes. Let sit 10 minutes.
- Mix sour cream and milk to make a crema to garnish enchiladas.
Serve with a green salad.