I don't really know why I'm saying all this, and I realize that this is most likely the most random and longest introduction to a recipe post ever. But I guess I just wanted to let you all know, especially those that have been reading for a long time and have always inspired and encouraged me, that I'm still here, and I'm still me, just a little better adjusted than I was a year ago. But have no doubt, I'm still a bit crazy, still emotional, still cry at the drop of a hat. In fact as I write this I'm crying, and as I look at the pictures of me and my mom making enchiladas, the ones my dear beloved Grandma used to make, huge crocodile tears are streaming down my face.
Ah, enough! Here's the recipe for my Grandma Tita's Green Chile Chicken Enchiladas. They are quite honestly amazing. Let me give you all some advice. If there is someone in your life, a mother or grandma, that has special recipes that she makes on a routine basis, learn to make those recipes. When they are gone, it will save you, and encourage you. I promise you that. Here in Southern California, green chile chicken enchiladas are a dime a dozen. I can think of at least 6 restaurants within a 5 mile radius that serves them. But NONE of them taste like these, these taste like home to me. They taste like Grandma and Mom and my sister and my aunt and all the women on my mom's side of the family that I love. That's what homemade food can do to you, for you. So no matter how simple or ordinary or common a loved one's recipe may seem, LEARN IT! You will never, ever regret it.
Grandma Tita's Green Chile Chicken Enchiladas
1 whole 3-4 lb chicken
1 whole onion
1 3 dozen package of corn tortillas
vegetable oil (several tablespoons to fry tortillas in)
2 lbs of shredded cheese
2 32 oz cans of Las Palmas green chile sauce
Start by boiling the chicken in a large pot filled with water, 1 cut up onion, 1 bay leaf and salt and pepper. Depending on the size of your chicken, boil from 35-45 minutes. Once cooked, remove from pot and let cool before shredding. I usually put it in a large bowl in the fridge for an hour to get it nice and cool. Once cool, shred the chicken into small bite size pieces. Set shredded chicken aside.
Adam and his partner Matt could make these enchiladas look freaking amazing, like you hear angels sing when you look at the photo, convincing you that heaven must look, or taste something like a gooey cheesy enchilada. But me? Not so much. All this to say, don't hold this very sad picture against the enchiladas. Even though they look sort of meh, believe me they are anything but. As I always suggest, serve alongside Grandma Tita's Spanish Rice, some good ol' frijoles, and of course a margarita or Dos Equis, and you'll be having yourself a rip roaring good time.
It's the weekend friends, so have a good one. Make something fattening and gooey and enjoy. You only live once after all, make it count.