Amy came over and cooked us Fresno-style enchiladas tonight... fabulous. These were so good.
Served with pinto beans and a corn/red pepper salad.
Todd's Enchiladas (in Amy's words)
oil (vegetable or olive oil)
1 med-large onion (white or yellow)
2 cloves garlic
4 tbsp. flour
4 c. chicken broth
8+ tbsp. chile powder
1+ tbsp. cumin
1+ tbsp. smoked paprika
1 tbsp. sugar
1/2-1 c. tomato sauce (or half can 8 oz. tomato paste)
salt/pepper to taste
1 broiler chicken (5-6 lbs.) (baked or boiled)
Mexican crema (not Salvadoran or Guatemalan!) or sour cream
1 small can diced green chiles (drained) (optional)
1 package shredded cheese (spicy/Mexican flavors best or Monterey Jack)
salt/pepper to taste
optional flavors: dried oregano or fresh cilantro
1 package large flour tortillas
1 package shredded cheese
optional additional toppings: sliced black olives, diced green chiles, crema/sour cream (post-oven), what ever else sounds good!
1. Shred chicken and mix with green chiles, crema until wet, a sprinkle of smoked paprika and cumin, and salt/pepper to taste. (Be careful it's not too salty--cheese and sauce will add to saltiness.) Set aside.
2. Pre-heat oven to 350F.
3. Saute onion and garlic in oil. Add flour and brown. Add chicken broth, chile powder, smoked paprika, and cumin and stir with whisk until dissolved. Add tomato sauce, sugar, and salt/pepper to taste. Bring to a boil, then shimmer on lower heat until thickened (approx. 20+ minutes).
4. Put thin layer of sauce on bottom of baking dish (prevents burning). Roll chicken filling with cheese in tortillas and neatly line dish with them. Cover tortillas with remaining sauce, layer on cheese, and top with olives or green chiles, if interested.
5. Cover dish with foil and bake for 30 minutes. Remove foil and allow top to brown.
6. Now enjoy those tasty motherfuckers with Mexican beers with lime, corn (frozen or canned corn, w/cumin, red pepper, red onion, butter, salt/pepper, and fresh cilantro stirred in at the end), Mexican rice, etc.!!!!
(serves approx 6)