Weekend Enchiladas

I made enchiladas this weekend with slow-cooked chicken thighs and red sauce.

I put about 12 chicken thighs in the slow cooker with some onions, chilis, chili powder and cumin. I let that cook for a while and then cooled the thighs. After which, I cleaned the thighs and used the bones and such to make some stock which I later used in the sauce.

After destroying the chicken, I grated a ton of cheese. Well, maybe more like a pound. Honestly, one of the reasons I love my huge food processor so much is its ability to obliterate a block of cheese with such speed and efficiency. If I ever get a vacuum sealer, I'll put it in jars under vacuum and always have yummy grated cheese.

When I make enchiladas, they are unlike the kind in a restaurant. I make a big batch and bake them for a while. Usually with copious amounts of sauce. Also, I make more than one big container, and freeze the rest for a quick pop-in-the-oven dinner.

So, here are the pics.

Monterrey Jack and Sharp Cheddar mix

Slow-cooked Chicken Thighs with Onions and Green Chilis 

Red Chili Enchilada Sauce
Add it to the filling to make it saucy!

I dip the tortillas in the sauce first. You could use lard or shortening, but this is healthier (and less yummy). 

Pour a little sauce in a greased casserole dish. Put some filling mix and cheese in the enchiladas and wrap. 

Once the pan is full, add more sauce on top, then cheese. I always include some sliced black olives because that is how my mom made it when I was young.

And so, it is finished!