Finally getting around to making enchiladas, although not traditional... I'd like to discuss Tex-Mex enchiladas that will leave you daydreaming of cowboy boots and the wild west.

SUPPLIES USED:

Blender

Induction Cooktop

Serves: 4-6

INGREDIENTS:

Chili Dip Ingredients:

• 7 Guajillo Chilis

• 2 Ancho Chilis

• 2 Dried Chipotle Chilis

• Water

• 3 Garlic cloves

• 12 tortillas

TexMex Chili Gravy Ingredients:

• 1 Sweet Onion

• 7 Garlic cloves

• 3 Bacon slices, cubbed

• 1/4 cup (60 ml) vegetable oil

• 1/2 cup (75 g) all-purpose flour

• 2.5 Tbsp (8 g) Texas Style Chili powder

• 1 Tbsp (5 g) Smoked Paprika

• 1.5 tsp (3 g) Ground Cumin

• 3/4 tsp (1 g) Cayenne Powder

• 2.5 Cups (590 ml) Beef Stock

• Salt to taste

Cheese Enchiladas Assembly:

• 1 cup (240 ml) vegetable oil

• Oaxaca cheese, shredded

• Cheddar cheese, shredded

• TexMex Chili Gravy

• Cotija Cheese, crumbled (optional)

• Cilantro Leaves

Verde Sauce Ingredients:

• 1lb Tomatillo, peeled and halved

• Water

• 2.5 Tbsp Oil

• 1 Sweet Onion, quartered

• 7 Cilantro stems

• 5 Garlic cloves

• 3 Serrano Chilis, stems removed

• Salt to taste

Chicken Ingredients:

• 2lbs Boneless Chicken Thighs

• Desired Seasoning

• 3 Tbsp Oil

• 1.5 cups Chicken Stock

• 2 Tbsp Unsalted Butter

• Oaxaca cheese, shredded

• Sour Cream

• Cotija Cheese, crumbled (optional)

• Jalapenos, sliced

• Cilantro Leaves

INSTRUCTIONS:

Chili Dip Method:

1. Deseed all chilis and place into a medium saucepan and cover with water.

2. Bring to a boil over medium-high heat then reduce to a simmer. Cook for 10-15 minutes.

3. Remove using a spider and place in the blender with the garlic and blend at high speed. Add cooking liquid (¼ cup at a time) until smooth.

4. Dip tortillas into the sauce covering both sides. Repeat with remaining tortillas and let sit for 25 minutes.

TexMex Chili Gravy Method:

1. Blend a sweet onion with garlic until a smooth paste is formed.

2. Add to a small saucepan and heat over medium. Once simmering, reduce heat to low and simmer for 30 minutes.

3. Cut bacon slices into ½-inch lardons, add to a cold pan, and heat over medium heat. Cook while stirring, often allowing to cook until crispy. Drain on a paper towel, and once cool finely chop into a crumble.

4. To the remaining pork fat, add in vegetable oil and heat over medium heat until shimmering. Add in all-purpose flour and whisk together until a light golden color and lightly toasted.

5. Add in Texas-style chili powder, smoked paprika, ground cumin, and cayenne powder. Whisk and cook together until just fragrant. About 15 seconds.

6. Add and mix in the onion-garlic paste then gradually whisk in beef stock. Continue to heat and mix (add beef stock if too thick) until a gravy consistency is reached.

7. Season to taste with salt.

Cheese Enchilada Assembly:

1. In a 10-inch cast-iron skillet add vegetable oil and heat to 350F over medium heat.

2. Add in tortillas one at a time frying for 2-3 seconds on both sides. Place on a baking sheet and repeat with the remaining tortillas.

3. To each tortilla, add shredded Oaxaca cheese, shredded cheddar cheese, and roll up into a tube.

4. Place tortillas lengthwise into a 9x13 baking dish seam side down.

5. Pour the TexMex gravy generously over the enchiladas with more shredded cheddar cheese followed by more shredded Oaxaca cheese.

6. Add to a 375F preheated oven for 15 minutes.

7. Remove, let it cool slightly, and top with crumbled cotija cheese, and fresh cilantro leaves.

Verde Sauce Method:

1. In a medium saucepan, add in tomatillos (cleaned, peeled, and halved), cover with water, and place over medium-high and bring to a boil. Reduce to a simmer and cook for 5 minutes.

2. Heat a large skillet over medium-high and add enough oil to coat the bottom of the pan.

3. Cut the top off a sweet onion and quarter it leaving the root, and removing the outer layer. Add to the hot skillet. Sear for 1-2 minutes. Flip and repeat on each side.

4. Remove tomatillos with a spider and place them in a bowl along with the quartered onions (remove the roots prior).

5. Add onions and tomatillo to a blender along with cilantro stems, garlic, and serrano chilis. Blend on high until completely smooth.

6. Season to taste with salt.

7. Dip tortillas into the sauce covering both sides. Repeat with remaining tortillas and let sit for 10-15 minutes.

Chicken Method:

1. Season chicken thighs with the desired seasoning.

2. Heat a large pan over medium-high and fill with just enough oil to coat the bottom.

3. Once the oil is shimmering, sear the chicken (in batches) for 2 minutes per side.

4. Toss all the seared chicken back into the pan and cover it with chicken stock. Bring to a boil then reduce the heat to low and cover. Simmer for 10-15 minutes.

5. Add cooked chicken to a bowl.

6. Turn heat on the pan back to medium-high and boil the liquid and reduce it by about 85% and begin to thicken. Turn off the heat and whisk in unsalted butter until melted and combined.

7. Shred all the chicken. Add in the chicken sauce/glaze, and toss all together.

Chicken Enchilada Assembly:

1. In a 10-inch cast-iron skillet add vegetable oil and heat to 350F over medium heat.

2. Add in salsa verde covered tortillas one at a time frying for 2-3 minutes on both sides. Place on a baking sheet and repeat with the remaining tortillas.

3. To each tortilla, fill with chicken and shredded Oaxaca cheese, and roll up into a tube.

4. Place tortillas lengthwise into a 9x13 baking dish seam side down.

5. Pour the salsa verde generously over the enchiladas followed by more shredded Oaxaca cheese.

6. Add to a 375F preheated oven for 10-15 minutes.

7. Remove, let it cool slightly, and top with sour cream, crumbled cotija cheese, thinly sliced red onions, thinly sliced jalapenos, and fresh cilantro leaves.