Living in Arizona, Mexican food has always been its own food group in my precocious diet. But being surrounded by such phenomenal, authentic Mexican flavors also meant that I had no reason to try to replicate them.
But this was before my cousin was pregnant with her fifth child, and we had a family function to go too, and well, the baby needed to hurry up! The solution, Mexican food (and a massive pot of matzo ball soup, but we can get to that later).
Large sauté pan with lid
Mexican blend cheeses
Jalapeños (gloves for handling jalapeños are also a great idea!)
2 can green chilies, or fresh green chilis with seeds removed, roasted
1/2 can chicken broth (optional)
1 green pepper
1 white onion
Salt and pepper chicken breast. About 1 breast per person. No need to add additional spices, as the enchilada sauce is so flavorful that it will take over! Cook chicken either in stove top or oven. Allow to cool, shred and reserve.
* I used this as an opportunity to make a giant pot of chicken broth, by boiling an entire chicken with lots of fresh herbs & vegetables. After 4 hrs of simmering, remove chicken and allow to cool. Shred and reserve! Freeze chicken broth to ensure you have lots of homemade, awesome broth on hand!
Begin sauce by cooking onions and garlic in olive oil until soft.
De-seed jalapeños, while wearing GLOVES! Leave a few seeds for a bit of a kick! Make sure to wash your hands, not touch your eyes etc, to avoid certain painful disaster.
Add jalapeños and green peppers to onion/garlic mixture.
Add canned chili peppers.
By now, it should be getting quite spicy in your kitchen!!
Cover pan and allow to simmer until vegetables become liquid-y (yes, that’s a word). Preheat the oven to 350.
Meanwhile, take corn tortillas and heat quickly in oven or microwave. This makes them more malleable.
Remove lid from pot. Add chicken broth if using, if not mixture will be much more vegetabl-y (also a word). I like the more vegetable prevalent approach, but either way, yum.
Layer bottom of a pan with sauce, then
mix shredded chicken in with enchilada mixture.
Take tortillas and fill with chicken mixture, roll and place open side down in pan. Once pan is full, cover with remaining sauce, then top with cheese!