Matt cooked the black beans for me this afternoon, also in the PC.
Tonight when I got home, all I had to do was make the enchiladas sauce and let it simmer for 30 minutes or so while I juiced oranges and limes and made Margaritas.
These are easy to make.
My version of Chicken Enchiladas served
at a restaurant in Victoria, BC that is no longer around.
Poached a couple of chicken breasts in chicken broth.
Reserve broth . Some needed for Enchiladas Sauce.
You need two to three corn tortillas per person.
Homemade or a good quality fresh corn tortilla.
Garnishes; Lettuce, tomatoes and avocados, cilantro, etc…
I like a side of beans. Black or Pinto. Either whole or refried.
Pull the breast meat off the bone and toss with a little bit of
the Enchiladas sauce. Not a lot. Just enough coat.
Dip each corn tortilla into the sauce and place on a plate.
Top with some of the chicken breast and fold over.
Repeat so each plate has two or three enchiladas.
Spoon more sauce over the enchiladas and then
garnish with lettuce and chopped tomatoes.
Serve with sliced avocado or guacamole and a side of beans.
(adapted from Rick Bayless)
1/2 white onion
1 garlic clove
2 or more dried peppers (to taste)
1 can tomatoes
Remove seeds from peppers.
Break into small pieces.
Saute peppers with onions and garlic in a little olive oil until fragrant.
Add chicken broth and pureed tomatoes.
Season with salt, pepper, oregano and cumin.
Simmer for 30 to 60 minutes.
Use a stick blender to puree. Strain and serve over enchiladas.