Chicken Enchiladas

Wednesday 21 December

Holt returned from his triumphant Down Under tour, and Barbara provided something that could be warmed once we got home from the airport.  She followed the recommendations here, with some exceptions.  The proportions were slightly changed, as the meat was from cooking up a broth and picking the meat from the carcass from Sunday's chicken (plus frozen parts), with Monterey jack cheese as a half of that mass and chopped red onion a half of that.  Since the tomatoes were bag-ripened fresh ones, they were cooked as a sauce: sautéed onions and garlic, added tomato paste to sweeten up a bit, then added the robot-couped tomatoes, cooked them until stodgy, and threw in some fresh chopped oregano leaves.  The chile was heritage Chimayo chile, orange as a New Mexico sunset.  Rolled up in flour tortillas (burrito size) and placed in the pan seam side down, but this was the mistake: I didn't smear enough sauce on the bottom of the casserole, and the enchiladas stuck.  Next time, I'll use both oil and lots of sauce. 

Kept the rolled enchiladas in the fridge until we got home, then topped them with the sauce (baked closed for ca. 20 mins) then the rest of the Monty Jack on top (baked open for ca. 15 mins).  Chipped them loose and they were good, even if the bottoms were fused to the bottom of the casserole.

Served with Schlafly's American Pale Ale; beer is traditional (and good) with Mexican food.