Thursday, July 30, 2009

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

  • 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.


  1. It sure is hard to beat a good ol' BLT! Man, those things are good....The enchiladas look great!

  2. soooooooooo jealous! that BLT looks awesome. Now I am going to run down to the markets and attempt to find anything that looks like a half decent tomato, and some quality smoked bacon and make lunch to rival it! Top work

  3. BLT and the enchiladas look wonderful. I happen to really like both items alot! Going to save the enchilada recipe for when my jalepeno peppers are ready for harvest.

  4. Enchiladas are one of our favorite dishes around here. I can so live without bacon and mayo, but enchiladas are always on the menu. Yours looks delicious.

  5. The Enchiladas look great, and I'm very jealous of your BLT (my favorite sandwich by far). Last summer when I experimented with making a sauce from poblanos, I found it to be very acidic so we ended up adding a little sugar to cut that acidity.

  6. There's nothing like harvesting your own chillies! That looks delicious!

  7. OK, now I'm getting hungry!!!

    Thanks for sharing your recipe! Into YummySoup! (my recipe software) it goes!

  8. This looks my stmoc is making noises .....
    Good job....Love the food ( love the pic too )
    Yesh (enian82)