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 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.

9 comments:

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

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  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

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  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.

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  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.

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  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.

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

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

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

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

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