Amy Stanfield's Enchiladas


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Chef: Amy Stanfield



Amy is a dear friend of Shane who is kind, smart and hilarious. Of equal import, is an mightily talented chef. I originally had this meal during a Patagonia ski trip to Mammoth Mountain. It was outstanding; completely eradicated the painful bruises - and memories - of face planting downhill all day. Thank you Amy!


50+ Corn Tortillas (not flour!)
4 Bottles encchilada sauce: Trader Joe's variety More sauce the better.
1+ lb(s) Cooked Chicken
1 Large yellow onion.
4+ Cloves of Garlic
2 Rounds of Queso Fresco. Most grocers will have them, mexican groc definite
1 Block Pepper Jack Cheese

Pan fry with a bit of oil the 1 pound of skinless and boneless chicken breasts with a bit of salt and chili powder.
Let them "rest" after pan frying for at least 10 minutes before you dice them up into small cubes.
Put into large mixing bowl.
Shred pepper jack cheese and queso fresco cheese (secret ingredient, be sure to reserve some of the queso fresco to sprinkle on top of the enchiladas).
Add to large mixing bowl with chicken.
Finely chop both onion and garlic and quickly cook in same skillet used for chicken.
By using the same skillet you get to bring up all those tasty brown bits left on the bottom of the pan by the chicken.
Do not over cook the onion or the garlic, nothing worse that bitter garlic.
Add this to the large mixing bowl as well.
Add about 2 can/bottles of your favorite enchilada sauce to the mixing bowl as well and stir together.
It should be moist enough, so don't be afraid to add more enchilada sauce if you want.
Set aside.
Tortillas Heat up some veggie oil in the same skillet used for chicken and onion.
It should be hot enough to quickly fry the tortillas in, but don't deep fry them, yuck! In a sauce pan, warm up (don't boil or simmer) the remaining 2 cans/bottles of enchilada sauce.
Quickly fry the corn tortillas on both side, and I mean quick, you don't want to saturate with oil, just enough to get them flexible for rolling.
Right after the flash fry, put the corn tortilla in the warm enchilada sauce, then carefully put into a casserole dish.
This process is messy, but it makes them so yummy and easy to stuff and roll.
After frying and dipping several corn tortillas you can start scooping the mixture from above into each one and rolling it.
You can shove each enchilada up against one another pretty tightly.
A large casserole dish will fit quite a few enchiladas.
FINISH! Sprinkle with reserved queso fresco cheese and cover with foil Heat in 350 degree oven for about 20 minutes until all ingredients are hot and melted.
Remove foil for the last 5 minutes for a nice brown crust.
I serve with sour cream, guacamole, cilantro, salsa, beans and rice.
(shane's note: tequila and beer) Enjoy! Shane's note: this is one of the best things I have ever tasted.
And as most of you can attest to, I have tasted…lots.