olive oil

I originally got this recipe from Moogie to help feed a bunch of hungry fraternity guys.  Over time I have tweaked the recipe to make it more and more my own and also make it more and more delicious.  I’ve also had many people taste it and just love it.  The dish may not be perfectly presentable, but I can’t think of anything else that is such a comfort food.  I recommend that you take this recipe and use it as a guide to making it your own.

All the ingredients here are not exact.  It all depends on how big you want to make your enchiladas and how you want to stuff them.  The basic idea is to stuff tortillas with goodness and then bake them.  Simple.  Depending on your desired spice level, you can add more cayenne or take it out all together.  Chili powder is not spicy so you don’t want to skimp on that!

Ingredients

• 1 package of 10 tortillas
• 1 roasted chicken(from grocery store) shredded.  If I have the time I like to get fresh chicken thighs and grill it myself.  It adds a ton of flavor when their grilled.
• 1 large onion, Julienned
• 1 Bell Pepper(pick a color), Julienned
• 4-6 cloves of garlic, minced
• Lots of shredded cheese.  I prefer sharp cheddar and monterey jack.
• 1 8oz Heavy or ligh whipping cream
• Homemade Enchilada sauce.  (It’s ok if you get a can)
• 1 can black beans, drained
• 1 Pyrex Dish, 9×12

Small Extras

• A little Olive Oil
• Salt
• 1/4 tsp Cracked Black Pepper
• 1/2 tsp Cumin
• 1/4 tsp Cayenne Pepper
• 1 Tbs Chili Powder

 First Steps

• Start by shredding the chicken using a fork.  Set aside in a bowl, covered with tin foil.
• Sautee the Onion, Garlic and Bell Pepper in a cast iron skillet on high heat.  Let the skillet heat up so you hear it sizzle.  While you are constantly stiring so the veggies don’t burn, add the chili powder, cayenne and black pepper.  Don’t add salt at this point as it will draw the water out of the veggies and we don’t want that.   Then add some olive oil and stir.  Once veggies are crisply sauteed, set aside from the heat.
• Grate the cheese and set aside in a bowl, covered.
• Prepare you assembly line.  I like to have a plate where I roll the enchiladas in, placing them in the pyrex dish afterwards.  So have a plate and pyrex dish next to each other.  All the ingredients need to be in a semi circle around it for easy acces.
• Time to make enchiladas!  Follow assembly line below.  But first preheat oven to 350F.

ASSEMBLY LINE

1. Pour a dash of cream and enchilada sauce on plate, enough to coat one side of the enchilada
2. Add 1 tortilla to the plate and swirl around so the outside is covered with the liquids
3. Layer a small line of beans horizontally
4. Add a layer of shredded chicken
5. Add a layer of the sauteed veggies
6. Add a layer grated cheese
7. Spoon some enchilada sauce over all layers and sprinkle some salt over it all
8. Roll up the enchilada and place in pyrex dish
9. Repeat till pyrex dish is full
10. Pour more cream and enchilada sauce over the top of all of them in the pan so the liquid comes up 1/3 of the depth of the pyrex dish
11. Sprinkle some cheese on top for good looks
12. You are done with the assembly

Cook and Enjoy!

• After you have assembled your enchiladas in your dish you want to put them in the oven for 25-30 minutes.   Remember everything is already cooked, so you are just warming everything through and letting them “get to know” each other.
• Remove from oven and let sit for 15 minutes before serving. 
• Garnish with a dallop of Sour Cream, a dallop of Guacamole and a dash of tabasco.  Enjoy!!!

This is a good side dish with meat.  Pick out nice, big plum tomatoes and plan to make 2 halves per person. This recipe is for 2 people.  Handle the tomatoes gently after they are cooked.

INGREDIENTS:

1-2 slices bacon, cooked, drained & chopped

1/3 romaine lettuce, washed, dried & chopped

1/3 cup bread crumbs, fresh & soft

1 stalk celery, minced

2 Tbsp parmesan cheese, grated fine

2 tsp olive oil, extra virgin

2 med plum tomatoes

1/8 tsp black pepper, freshly ground

2 tsp mayo

cherry tomato halves for garnish (totally optional)

DIRECTIONS:

• Preheat oven to 450 degrees
• Cook bacon until crisp, drain & chop
• Combine bacon, lettuce, bread crumbs, celery, grated parmesan cheese & olive oil.  Mix well and set aside.
• Halve the plum tomatoes lengthwise and scoop out insides, leaving 1/4″ to 1/2″ shell.
• Sprinkle inside of each tomato half with pepper and brush with the mayonnaise.
• Mound the bacon mixture in each tomato half and transfer to a prepared baking pan.
• Just before serving, roast tomatoes uncovered for 10-12 minutes until a bit brown on top or until tomatoes start to wilt.
• Optional:  serve with  halved cherry tomatoes sprinkled on top.