Killer Enchiladas

Be advised, this recipe is subject to totally inaccurate measurement of ingredients, and the quantity it produces. I never use a cup, a spoon or any other calculated cooking device when preparing this dish. Mostly, my guiding principals have to do with Tequila consumption. This serves about 6 people, depending on how hungry everyone is after the incredible smells permeate the house.

INGREDIENTS
One large can plus one small can Los Palmas Red Enchilada Sauce. It comes in regular and hot. It’s up to you. Be forewarned, hot’s hot. Do not use any other type of enchilada sauce. Ever. You can find it most everywhere.

One family pack of boneless, skinless chicken breasts. This is about 6 breasts.

One half to three quarters pound pork tenderloin.

One large yellow onion, three garlic cloves, ground cumin, fresh Cilantro, juice from one lemon, one lime, black pepper, one medium red pepper, yellow pepper, green pepper.
Diane’s Flour Tortillas Burrito size

PREPARATION Using a large 81/2 x 14”or larger Pyrex baking dish, spray some Pam or other non-stick goo into the pan. You’ll appreciate this move later.

After removing any objectionable meat weirdness (like the “silver” on the pork or tendony gunk from the chicken) cut the chicken and the pork into somewhat large size pieces with the grain of the meat. You want the meat to cook a long time and shred.

Open the sauce and pour over the meat, covering it completely. Warning: if you get this stuff on anything, throw it away. It won’t come out. Trust me. Wear an apron.

Next squeeze all the juice from both the lemon and the lime into the baking dish.

Take the peppers and the onion and cut them so you get julienned-style, long slivers. Not diced or chopped. Make sure to take the seeds out of the peppers. They’re bitter. Yuck.

Add the peppers and onion to the mix. Dice the garlic and add as well.

Here’s the closest thing to science; I put about a whole cup of the chopped fresh cilantro into the mix. Then I add about 2 tablespoons or so of the dry cumin. I like cumin, a lot, so adjust accordingly.

Now stir all of the ingredients together so all the juices and flavors co-mingle before cooking. Place dish uncovered in a pre-heated oven at 350°F. Cook for about 2 to 2 1/2 hours, checking periodically. When the meat falls apart it’s done.

ASSEMBLY
Using a non-stick frying pan pre-heated so it’s been on medium for 3 minutes or so, take the tortillas one at a time and place them in the pan until they rise. Turn and repeat.

Take the now warm tortilla and add about 1/2 cup of the cooked filling into the middle.

Folding over what will be the “ends” about 2”, roll the bottom edge up while holding the ends in place. This creates a “wrap”. You should end up with a tube-like enchilada. This takes practice. So plan on screwing up a couple. The package always has more than you need.

Take the wraps and place them in a similar baking dish to the one you made the filling in, yet again pre-sprayed with Pam, or rubbed with butter. I can get about 6 of these if I’m careful and good into an 81/2 x 14” dish. Take a spoon and ladle on some of the juice from the cooked meat mixture, over all of the enchiladas. Sprinkle shredded sharp cheddar cheese and jack cheese over them, and finish with a light sprinkle of the minced fresh cilantro. Bake at 375°F for about 15 minutes. Remove with a spatula (now you get the beauty of the Pam) place on the center of the plate and serve with rice and corn on either side.