Mexican Street Enchilada's with a Texas Twist

This recipe was originally from Weeknight Mexican Authentic & Easy, page 56.

  I have changed the recipe to suit my families taste.  The recipe that follows is my Texas Twist on an awesome recipe.  This meal is totally tasty but totally messy for your poor kitchen.  I feel it is totally worth it!!!  Plus, I am a very messy cook that uses every bowl, cutting board, knife and skillet in the house if I can.  Come along on my fun culinary experience of Mexican Street Enchilada's done my way.

Mexican Street Enchilada's with a Texas Twist

In a large kettle put the follow:

1 tablespoon of oil (vegetable or olive i love both)
1 large onion chopped (there is never too much onion)
6-9 cloves of garlic minced (mincing gives you the maximum flavor you can get from garlic)

Saute until onions are clear and soft
Add to kettle the following:
Salt to taste
1 14.5-ounce can of Fire Roasted diced tomatoes, undrained (You can use other kinds of diced tomatoes but I love the smokie flavor of fire roasted
4-5 tablespoons of ground ancho chili pepper (I grind mine in a coffee grinder.  Takes about 3-4 dried peppers)

1/2 teaspoon of cayenne pepper.
Cook for about 5-8 minutes.  Pour into a blender and blend until smooth.  Return to kettle and add following:
1 28-ounce can hot red enchilada sauce- hold out 1/2 cup of the sauce to use later(do not use green enchilada sauce.  You can use mild or medium red sauce but I prefer the hot)
3/4 cup of  vegetable broth ( I use 1 bullion to 3/4 cup of hot water, makes the flavor stronger)
1/2 cup of white wine
1/2 ounce unsweetened chocolate, chopped
1 tablespoon honey
cook on simmer for 20-30 minutes.

While the sauce cooks take 2 chicken breast and butterfly cut them.  Coat them with the 1/2 cup hot red enchilada sauce.  Place them in a backing pan with red sauce and cover with tinfoil.  Bake at 350 for about 30 minutes.  When done remove from oven and shred with fork and mix with sauce in the pan.  Set aside to fill your enchilada.

Also, in a skillet fry the following in 1 tablespoon of oil.
1/2 onion chopped
1/2 cup sliced mushrooms (I prefer  small portobello mushrooms)
3 cloves of garlic sliced
Cook until soft and ready to eat.  Set aside to fill enchilada.

In a bowl crumble queso fresco or feta cheese (both are delish but I prefer queso fresco Mexican cheese)  Set aside to fill enchilada.

I use a griddle to cook my enchilada's on.  It  is easier to cook on for me.   Heat the griddle over medium heat.  Add oil to lightly coat the surface of the griddle.
Use 6-corn tortillas.  This recipe is great since you can make only as many as you need for that meal   I take the sauce and divide the leftovers into amounts I use for each meal and freeze it until m y next time.  I usually get 2-4 meals out of this recipe since it  is usually just my hubby and me  Totally recipe makes about 20 enchiladas.  When oil is hot dip a corn tortilla in the sauce, cover completely ( use my fingers but you can also use tongs to avoid being burned)  Place on hot grill.

Cook 1 minute on a side.  Place a spoon of filling, choose from shredded chicken or sauteed veggies, top with crumbled cheese.  Fold and remove to plate right away.
Top with chopped onions and chopped cilantro.

Serve with sides of Spanish Rice, Avocado,  and refried beans.

Enjoy this meal it is a family pleaser.