This Week’s Recipe: Best-of-Both-Worlds Enchiladas

Inspiration: Okay, So last week’s recipe of red enchilada sauce directly ties to this week’s. Due to stupid, stupid allergies, I can’t have the majority of canned red enchilada sauce. Hence I made my own!

Again, leery of allergic reactions due to cross-contamination, as deli counters often use peanut oil in their fryers or have other items containing nuts. I roasted my own chicken.

Then I consulted the recipe in the book (below) to make enchiladas.

However, because I’m not feeding a small army, I needed to pare down the Pioneer Woman’s recipe. So rather than making both green and red enchiladas, I stuck exclusively to the latter. I then added diced Fresno peppers, black beans, shredded Mexican cheese, and a bit of hot sauce to a bowl of diced chicken. Finally, after rolling the filling into blackened tortillas, I smothered them in yet more cheese and peppery enchilada sauce and baked!

Perhaps a bit more toasting to the flour tortillas would’ve helped them from becoming a bit soft….but overall, I’m pleased with this first try!

Christie: Again, I can see Colonel Race enjoying this dish on his travels. Or Mr. Harley Quin partaking of a plate on one errand or another should he find himself in a restaurant serving a dish similar to mine. (Though executed with a far defter hand.)