Cockflavored Chicken Enchiladas

Ingredients:

FOR CHICKEN
-1/2 bottle hot sauce
-4 chicken breasts

FOR ENCHILADA SAUCE
-5 tablespoons vegetable oil
-5 tablespoons flour
-4 cups chicken stock
-1/4 cup chili powder (at least)
-other spices

OTHER
-1/2 lb Monterrey Jack Cheese
-15 (at least) corn tortillas
-cooking oil

OK, I’m going to tell you my secret enchilada recipe. I’m not real sure what is exactly secret about it, but it’s sure better than most shit you make. We start with a slow cook of the chicken; I use a crock-pot for this. I throw the chicken in with about 1/2 bottle of hot sauce, and some typical mexican spices (cayenne, chili pwdr, cumin, etc). On high, this takes about 3 hours.

While the chicken is cooking, we can work on other things. Most importantly is the enchilada sauce. For one casserole dish (~20ish enchiladas) I make 4 cups, yes an entire quart of the sauce, and I use almost all of it.

We start with a simply roux. A roux is equal parts fat and starch. For this roux, I heat up vegetable oil, then add regular all purpose flour. Typically 1 tablespoon of each will thicken a cup of liquid, depending on how thick you want it. I want a little thicker, so I use 5 tablespoons of each.

Mix thoroughly until you get what’s called a blonde roux. It’s blonde because, well it looks blonde. This is the point where it has it’s most thickening power, so we need to use it right away (in cajun cooking, you typically cook until it gets brick colored). Anyways, put in your 4 cups of chicken stock. Now, all we have now is basically chicken gravy. What enchilada sauce is, is basically chili powder. So add a crapload of chili powder. I’m talking like at least 1/4 cup. Probably more, I’m not sure how much I added.

There is a lot of discussion on whether or not to put tomatos in the sauce; I personally do NOT like tomatos in my enchilada sauce, but to each his own. Anyways, let the sauce come to a boil, the immediately reduce to a simmer and add your typical mexican spices to taste.

Next comes the most tedious part, chicken shredding. I usually just use a fork and knife, and pull with the grain to get nice small shreds of chicken.

When you’re done put in a pot with 1/2 medium sized onion, chopped. Also, put about two large ladles in of the enchilada sauce, just to keep it nice and moist.

We’re almost there. Next find out how many you’re making. My casserole pan fits about 16 or 17 depending on how much I stuff them. In a small skillet, heat up some vegetable oil to medium, medium-high. When the oil is hot, fry the corn tortillas for about 5 seconds on each side. This will soften them, and make them less prone to crack when we roll them.

Before assembling, I throw about a ladle-full of sauce on the bottom of the casserole pan. This will prevent the enchiladas from sticking, as well as add deliciousness. Now set up an assembly line. I take a tortilla, spread a little more sauce on it, then a spoonful of chicken. Then a good amount of Monterrey Jack cheese, and fold. Place, seam side down in the pan. Rinse and repeat until full. Top with lots more sauce and cheese. I bake at 350° until the cheese just begins to bubble, maybe 10 minutes.

Serve with mexican rice and beans. Garnish with avocado slices (not shown because they were fucking $2 a PIECE), and maybe a lettuce/tomato salad on top (also not shown, too lazy, wanted to eat).

Sorry about the crappy last picture, was in a hurry

btw, had I used a flour tortilla, it would be a burrito. Had that flour tortilla been deep-fried, it would be a chimichanga. Had this been deep-fried, it would make it a taquito.