Zamtuk's Enchiladas

[Boogahz]

Since he's too shy to start his own thread:

Enchilada's

This takes more work than you would think and takes up to about an hour and a half to do.

I'm leaving measurements off since it is based on how many you do. I almost always do these for a party or work pot luck. Most of it save the chicken/shells are to taste anyways.

You need:

Boneless Chicken
Soft Corn Tortilla's (6 inch)
Your favorite frying oil
Chicken Base (optional)
Lettuce
Boiled Egg's
Large White Onion
Fresh Avacado's
Cilantro
Salt/Pepper
Limes
Monterey Cheese
My Habenero Salsa (listed above)

To Do:

Boil up the chicken. Add salt/chicken base to boil if you want. I love what the base does to the chicken, personally. You can also throw in the eggs to boil with them as well, I usually do. After they are boiled up, shred the chicken (I do it by hand) and set aside the eggs. At this point add salt/pepper to chicken to taste. Also a great time to boil ingredients for salsa.

Next, very lightly saute the desired amount of shells in a frying pan with your choice of oil. I like corn oil with the corn tortillas (get it?!). Fry them enough to get them really soft, so you can roll them with ease. (I guess one of those steam machine's work too, and is healthier, but who has one?)

Shred/dice/cut up: Onions, lettuce, avocado's, boiled eggs, and cilantro. Set aside. Good time to blend the salsa too.

Roll up the shredded chicken in the tortillas and put into a 8X10 pan/cake pan or whatever best works, we will be piling a lot on. Layer the rolled up tortillas in two side by side rows all the way down the pan.

Next, add all the veggies you just cut up on top. Obviously, this is all to taste, and I tend to use little cilantro as I really don't like it much. It should cover all the tortillas below, and be evened out. After that, generously load on the salsa you just made. Top with the cheese, and squeeze a few limes for good measure. The tomatillo/habanero salsa I provided the recipe for comes out green with touches of orange, so if you don't feel like making the salsa, get the verde stuff. Use a spatula for distribution, remember, they are in two rows, which makes it easier.

These are by far the best enchilada's I've ever had. It's cool because a real Mexican taught me how to make them like this, so they're pretty authentic.

[Zamtuk]

Seems like a great place to throw in my Habanero salsa!

This is, by the way, is entirely too hot, which is why I love it.

Boil:
10 Tomatillos
9 Habanero's (average)
3 Jalepeno's (larger)

Stem them after boiling and put into robocoupe/food processor.

Add to processor

2 squeezed limes (obviously not the rinds!)
1 squeezed lemon
2 Tbl Crushed Red
1 large white onion*
Salt/Pepper to taste

Process to desired chunkiness.

*If you like a chunkier salsa then it may be smarter to dice the onion and add in later. I prefer a smooth salsa to chunkier one. And I use this salsa with chips/tacos/enchilada's (if you need an amazing enchilada recipe, just ask!).

Seems like another great place for this one!

[Canelek]

For the enchilads, do you cover and bake at 350 or whatever? Or uncovered?

[Zamtuk]

One of two ways! You can leave it un baked (what I usually do) or bake it for 10 minutes at 350. (may want to put lettuce on after you take it out)