I have not put a new recipe on the blog for a while, but I have one of my best for you all this time. My best chicken enchiladas. They are hot, they are savory, and they are really, really bad for you. With that said, here is the recipe.
16 oz sour cream
2 cans of red El Pato (The duck) Sauce (the small cans)
3-4 chicken breasts
grated Cheddar cheese
1 bottle of good beer (opened for about a half hour prior to using)
1 packet of Lawery's fajita seasoning
1 large can of re fried beans (black or pinto)
16-24tortillas
Slice chicken into slender pieces and saute in skillet (cast iron of course) until cooked. Add in packet of fajita seasoning and about half the bottle of beer. What you do with the other half is up to you... Continue to saute the chicken on low heat. Put the beans in a microwavable bowl and add in a little oil and water to thin them out. Heat in the microwave (or on the stove top in a pot) until warm. Combine sour cream and duck sauce in bowl and mix together.
In a large casserole dish pore a little of the sour cream/duck sauce mixture in the bottom of the dish. Make the enchiladas by putting a spoonful of beans and chicken onto a tortilla, add cheese and then roll up. Put enchilada into the casserole dish and repeat until you run out of ingredients. You can pour extra chicken over the enchiladas in the casserole dish. Pour the remaining sour cream/duck sauce over the enchiladas and then sprinkle Cheddar cheese to cover. Bake in oven at 350 degrees for about 15-20 minutes and serve with guacamole, chips, lettuce and tomato.
Enjoy!
Don't lean over the pan when you pour in the beer, the alcohol vaporizes almost immediately and if you breath it in it goes almost directly into your blood stream, making you drunk. Well you would probably need about three bottles to really get drunk, but you get the point. Don't be a drunk cook.
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