“They call me a pig? You should see the people eating the enchiladas!”
–Elle of Elle’s New England Kitchen
Thank you to Elle for providing this photo with an appropriate (how did she know??) caption. Since I hadn’t gotten around to posting the recipe, I decided to post this photo on Twitter (@eatingoutloud) and requested caption ideas. Thank you to everyone else who answered my plea and provided suggestions!
This poor little piggy has been holding his enchilada payload for the past week. I intended to write about him sooner but somehow my last post on doughnuts cut in line. But, don’t let my delay question the good taste of these enchiladas — they are spicy and delicious.
I bought ‘piggy’ about 2 years ago when we were visiting Old Town in San Diego. I found it in a shop and it just spoke to me … he’s rustic looking and kinda ugly (his little nose is crooked), so I had to take him home with me. I’ve been known to own a 3-legged dog and cats without tails — I’m an advocate for any underdog or ugly duckling.
Piggy usually sits on my counter and holds fruits, onions, etc. He’s been a faithful addition to the kitchen since arriving. While preparing this recipe, I decided it was his day to be glorified on my blog. Sadly, piggy has a secret that I learned about the hard way.
Piggy is Pomaireware, made of lead-free clay in Pomaire, Chile. This sounds all interesting and exotic … but piggy also carries with him an unpleasant taste. He had been washed many times previously, but he tainted my enchiladas with a strange flavor, so I had to quickly place them into another container after baking. Shame on piggy. Bad piggy. Back to the counter for piggy!
Fortunately, the enchiladas were arranged in two rows with the top row never touching piggy directly. I love tomatillos which are the base for the wonderfully green sauce used in making these enchiladas. I love the combination of the tangy-spicy tomatillo sauce next to the pools of melted monterey jack cheese.
adapted from Mexico: The Beautiful Cookbook
12 oz whole chicken breast
6 cups water
4 cloves garlic
1/2 small onion, cut in half
salt to taste
1 carrot, cut in large pieces
4 serrano chiles, seeded
2 lbs tomatillos, husked
1/2 cup cilantro, chopped coarsely
12 corn tortillas
oil for frying
1/2 cup monterey jack cheese
In a small pot: place chicken, 6 cups water, 2 garlic cloves, 1 piece onion, 1/2 tsp salt and carrot. Cover and simmer for about 20 minutes or until done. Reserve the stock. Place chicken onto a plate and using two forks, shred it into pieces.
Bring a medium sized pot of water to a boil, then add 2 garlic cloves and serrano chiles. Cook for 5 minutes and then add tomatillos. Cook for 7 minutes, then drain.
In a blender: puree the tomatillo mixture, adding the remaining piece of onion and cilantro. Add 1 cup of the reserved chicken stock. Add tomatillo mixture to a small pan and cook uncovered over low heat for 10 minutes. Adjust seasonings. If it becomes too thick, add additional chicken stock. The resulting sauce should be pourable.
Heat a skillet over medium heat and add about 1/2″ oil. Fry each tortilla about 10 seconds on each side to soften. Set tortillas aside.
To prepare the enchiladas: take a tortilla and dip in the verdes sauce. Place some chicken into the center of the tortilla and roll up. Place filled tortillas in a baking dish in a row. Pour remaining sauce over the top. Cover baking dish with tin foil and bake for 10 minutes at 375F/190C. Remove from oven and sprinkle with cheese, then return to oven until cheese is melted and bubbly. Serve with a dollop of sour cream or fresh salsa.
The enchiladas are spicy which is why you should add the refreshing dollop of sour cream (or creme fraiche). It was exactly the mouth-tingling meal that I needed last week. The flavors reminded me of the 2 years I lived in Austin, TX – oh, how I miss the Tex-Mex food.
Fortunately, Joe isn’t much of a Mexican food guy and so I had the entire dish to myself which left me with a whole lot of enchiladas to eat (I’m not complaining!). I even ate the ones which piggy tainted. Bad piggy. Bad.
What’s your favorite enchilada filling? Chicken, beef, veggies? Red sauce? Green sauce?
More enchilada ideas from other bloggers:
Cheese Enchiladas – Pinch My Salt
Enchiladas – Simply Recipes
Pumpking Chicken Enchiladas – Gluten Free Mommy
Chicken Enchiladas in Salsa Verdes – Closet Cooking
Beef Enchiladas – Nook & Pantry
Black Bean Enchiladas – Delish