Monday, December 18, 2006

A HA!!!

I have done it! Mission: SUCCESS!! The Oven of Food Destruction has been brought to its broiler drawers! I made my Tuscan Soup and it was really, really good dammit! Tony and Sarah showed up with a bottle of one of my favorite table wines, the Bonny Doon Big House Red. We drank beer from Missoula and Madison, two towns where the guys had gone to college. (Matt's a real college conniesuer.) We snacked on the wonderful cheese that I picked up at Kowalski's and then had the soup. It was so good. Granted, it's one of my foolproof, favorite recipes, but then yesterday, the ultimate test, I made my enchiladas in the inferno of the Oven del Diablo. They were wonderful. Try it out in your own oven (of hopefully more sustainable temperatures.)

Enchiladas del Oven de Destrucio`n

4 small chicken breasts
2 shallots - diced
2 cloves of garlic - minced
1 pastillo pepper (or 1 serrano and 1 jalepeno)
Handful of Cilantro, chopped
2 green onions - sliced
2 diced tomatoes or can of Rotelle Tomatoes
Salt and Pepper
1 1/2 cups shredded sharp cheddar cheese
6 flour tortillas
1 jar of your favorite salsa

Prehead oven to 350 (or your best guess, if your stove happens to suck rocks.) Bring a pot of water to boil and add chicken breast. Poach until cooked through, when there is no more pink in the middle. 7-10 minutes. While the chicken is cooked, in a large bowl combine other ingredients through tomatoes. Shred chicken after it is cooked and add to the bowl. Liberally salt and pepper and toss together. Adjust seasonings to taste. On large dinner plate pour enough salsa to thinly coat and set flour torilla on it. Put a small handful of cheddar cheese in the middle of the tortilla. Add a handful of chicken mixture. Tuck ends of tortilla over the chicken and then roll up. Place seam side down in a greased 9x13 pan. Repeat using all of mixture. (makes approximately six.) Top with a little bit of the shredded cheese and bake. There's no telling how long this is going to take, if you have an oven with an ill-disposition. The enchiladas are done, when the tortillas have browned and the cheese is crispy. This used to take about 1/2 hour to 45 minutes in my old oven. It took 20 minutes in this one.


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