Enchiladas

Becca and Nick

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Ok, we’ll see if this works.  So Nick and I are new to this whole weekly cook-off thing and I’m not sure we understood the full idea behind it when we made the enchiladas… so we were pressed for time and did not make our enchilada sauce from scratch 😦  Instead we used Las Palmas red enchilada sauce- which I have used before and find pretty tasty.  I’ll let the pictures speak for the process.  As for the final product – they were tasty but didn’t hold their form very well.  Does anyone else have this trouble with enchiladas?  It is a common occurrence for me.  The leftovers held their form better, so maybe we just need to let them cool longer?

Gathering the ingredients and cutting up the chicken.

Making the filling..mmm cheese!

Enchiladas are rolled, topping with sauce and cheese!

Saucey!

Yum Nom Yum in the oven!

 

Phil and Sarah

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So… We are joining Galen’s team… Sorta.

Huh?

Phil is doing an elimination diet to try and fix all of his problems, so he can’t eat things.  Except some meat, which therefore makes our situation far better than Galen’s. (mwuahaha!)

So, Enchiladas…

What is in Enchiladas?

Tomatoes – nope. Phil can’t eat that.

Chilies or other spices that are chili oriented – Nope. No go.

Corn Tortillas? No. Flour Tortillas? No. Cheese? No.

Meat? YES! Well, kinda… Turkey or chicken or fish…. Let’s go with that.

I give you:

Turkey Rice “Enchiladas” with Roasted Pepper Sauce

Recipe? No. Didn’t even try. Just went for it.  A Sarah and Phil creation.

 

 

 

 

 

As usual, It started with a trip to the sunset super:

Super Foods

Yes, those are spring roll rice wraps.

No, the ground turkey didn’t actually come from the sunset super.

 

 

 

Peppers ready to roast

Yay Food Processors!

Cookin’ up some turkey, rice, onion and garlic

 

 

 

 

 

 

 

 

 

 

 

 

So remember earlier when I said that those were rice spring roll wrappers? Yeah, they don’t so much work the same as tortillas.  Here goes nothing

Filling

I mean, they KINDA look like enchiladas

They kinda look more like sausages, don’t they?

 

 

 

 

 

 

 

 

 

 

 

 

No Bake Enchiladas:

Sauc’in. No need to bake cause we have no cheese…

 

 

 

 

 

 

Turkey Rice “Enchiladas” with Roasted Pepper Sauce

But Seriously, they kinda look like enchiladas, right?

They actually tasted pretty good.  Like enchiladas? Eh… not really, but they were still tasty.

We figure we got closer to the intended meal than Galen did with Brisket, so we are feeling pretty good about ourselves.

Galen and Chloe

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Enchiladas

Albin and Jocie

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So we didn’t really use a recipe for this meal. We just make this one from memory. The recipe was originally taught to Albin by his grandma Mimi’s caretaker Theresa back in Palo Alto.

We started with the tomatillo sauce that we made from the tomatillos in our garden and jarred late last summer. This actually was a godsend because it would have been too much to make the whole meal from scratch on a week night (I know, I sound old).

Tomatillo Sauce

Tomatillo Sauce Step-By-Step Instructions:

1.) De-skin and wash like 30 to 50 tomatillos.

2.) Put them in a big pot with 2 whole jalapeños and water that covers all the contents in the pot.

3.) Boil the tomatillos and peppers till soft and falling apart.

4.) Drain the water from the pot.

5.) Blend the tomatillos and peppers with 1 raw onion and 4-6 raw cloves of garlic (you may have to blend in small batches).

6.) Return blended mixture to pot and simmer for 10 minutes or until its not too watery.  If its too spicy for you, keep simmering. Stir so the bottom doesn’t burn.

 

For the meat, Albin made Carne Asada — minus the barbecue part. I guess we could have pulled out the grill — Its not like we have very much snow. Nonetheless, the flavors were real good, but we both agreed it wasn’t quite “carne asada”. It lacked a certain fire flavor or something. The meat we had to prep ahead of time in order to marinate it.

Juicing limes, lemons, and oranges.

Adding soy sauce.

“Thats about a tablespoon!”

Carne Asada Marinade

You can tell he was enjoying this part.

Put it in the fridge to sit overnight.

Then, the next day we cooked up the meat and assembled the enchiladas! Making Enchiladas is always pretty fun. Albin likes to think of this assembly part as making an edible puzzle. I also like this meal because it makes enough to get you through about half a week of dinners.

Chop it up!

Dip the warm tortilla in the tomatillo sauce, make sure there is sauce in the pan, and add the meat.

Then the queso!

Roll them up!

We are fattiboombalatees* and had four each.

Bake for 10 minutes. Then broil for 2 minutes.

Ta-dah!

 

*An endearing nickname given to me by my family when I used to have a milk shake every night for dessert in middle school.

Note: We have made these enchiladas with both store-bought Mission tortillas and hand-pressed ones. The hand-pressed ones always do well because they are thicker and freshly made. The store-bought ones, however, do best if you crisp them a bit instead of just warming them.

 

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