One of my memories of my father was on Sunday, I would run down to the store with my dad and he would buy things for his famous enchiladas. He told me it was the sauce that makes it, and how you cook the corn tortillas. The secret ingredient was the roasted green chillies...I would watch him cook the green chillies on the bar-B-Q, The smell was so fabulous, it was to die for. I spent a lot of time in New Mexico, before I joined the US Navy and I was introduced to so many Mexican dishes. Always something was smothered in green chillies or red chillies...
The sauce that dad used was Las Palmas 4cans green or red what ever you prefer, fresh corn tortillas, 4 purple onions, chicken, beef, what ever you prefer. (Hint) soak the chicken/beef in garlic water in the fridge for a couple of hours. Black olives about four cans dice them up, Green chillies nine to twelve dice them up. Be careful on your cheese...Dad used Long Horn ( eat a small piece first) In a large pan take 2 cans of the Las Palmas add the beef or chicken with the diced onions and green chillies (low heat) (I have even used a crock pot also) cook for about two hours...prepare for the ultimate smell...oh ya. Hint add a glove or two of garlic(your heart will thank you). The pan you cook with, this is so important do not use a metal pan, use glass .
Why cooking, dad has already prepared green chillies salsa and fresh avocado salad with hot crisp chips...now we a are cooking. The layout... In a small pan heat some oil almost to the point you can hear the oil pop, add the corn tortillas ( you want the tortilla to be soft not hard) when you pull it out. Lay the fresh cooked tortillas over lapping each other about one quarter of the way. Lightly cover the bottom of the dish with the can of the Las Palmas sauce, on top of that add enough meat to cover each tortillas (Hint) Fresh Jalapenos sliced on top of each tortas. Add a thin amount of cheese. Repeat this same method for about 2 more layers. Final step...
Cook the tortillas a little bit longer for the top, your enchilada (top) will be covered with tortilla...Hint add a sharp cheese on top cover the enchilada with the remainder of the Las Palmas Sauce. Cover with foil, cook at 325 for about 2 hours until the cheese is melted and you can see the sauce boil through the glass. Take out and let sit for about an hour. Plan on getting up early, so you can eat about 1...its about a 5 hour process.
Dad recommends a frosty brew from the Budweiser folks, and to top it off with a siesta until dinner.
super post, greg.
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