I am celebrating my 70TH & 2 months birthday by making for the first time ever, enchiladas. Johnny Flowers led me through it. First I got a deal on some chicken leg quarters at Upscale Mart and boiled them soft in chicken broth and green chili and a pierced jalapeno ; then I flaked of the meat, chilled the broth & skimmed off the grease and put the meat and juice back together again. Well I got a whole big bag of white corn tortillas at Swifty's Better Deal Market along with some shredded Mexican Style cheese.
Why I found I like about using the leg quarters is that the meat is somewhat more tenuous like crab and isn't mushy when you bite into it. What Johnny Flowers had me do next was sit myself up a station near the stove where I could heat the tortilla a little big so as it would fold without breaking; plug some chicken slivers and a little cheese on the tortilla and then fold it and place it in the pan. We had lubricated the pan with some of the enchilada sauce. Okay, when the pan was full of enchiladas, we poured the rest of the green sauce on top of them; sliced some green onions and put them and some black olives on top as a garnish. The black stuff you see is diced black olive; the reason I used diced black olive instead of sliced black olive is because it was cheaper.
Then, after the first 14 minutes in the oven, we covered the pan with foil in order that it would steam up and heat the enchiladas through. Given another 15 minutes or so in the oven we took them out and I ate three and Johnny Flowers ate two while watching American Idol. The moral to this story is that if cooking green enchiladas is beyond your comfort zone, hey!, what the heck, that's the kind of stuff that heroes do.
