Garden Meals

Here is the first BLT of the season from the garden. The BLT's were made with a few Siletz tomatoes that grew on mister early. Not much of a recipe here, toasted & buttered bread topped with bacon, tomatoes, lettuce, mayonnaise and S&P. Yum!

For this Thursday's garden meal I decided to make chicken enchiladas with green chili sauce. I had eight beautiful anaheim chili's (Big Chili II) ready for harvest so I figures green chili sauce was warranted. Here goes the recipe:

Before baking

On the plate

Green Chili Sauce: This recipe was adapted from about.com

• 2 lbs green chili's, roasted & peeled (How to roast/peel peppers)
  
• 2-3 garlic cloves, peeled
• 1/2 teaspoon cumin
• 1 teaspoon salt
• juice of a 1/4 lime
• 2 tablespoons oil
• 1-2 hot peppers (optional)
• 1 cup good chicken stock
  

Blend all ingredients in a blender or food processor until chunky. If you have excess sauce it can be frozen for later use.


Chicken Enchiladas: I kind of winged this recipe so I'm not sure how authentic it is

• olive oil
• one small onion, finely chopped
• two cloves of garlic, finely chopped
• 1/2 teaspoon ground cumin
• 2 tablespoons chili powder
• juice of half a lime
• half a bottle of strained tomatoes
• six boneless/skinless chicken thighs
• salt
• lightly toasted tortillas
• mozzarella cheese
• sour cream
  

In a pot heat oil, add onions, garlic, cumin & chili powder and cook until softened. Then add the lime juice, stained tomatoes & chicken thighs and season with salt. Cook this mixture on medium/low heat until the chicken is very tender. Once cooked use two forks to shred chicken. Once done keep on low heat until ready to use. Now add a little oil to a pan and place on high heat. Once the oil is hot start toasting the tortillas until they go limp. Then add shredded chicken, cheese & sour cream to the tortillas and roll up placing the cut side down in a baking dish. Once the dish is full top with green chili sauce & cheese and bake at 375f for 10-20 minutes until the cheese is melted & brown.