I'm on Twitter. I don't often tweet but I follow 98 other people that tweet. Some are like me and only tweet when they have something they perceive important to say..... err tweet.Others tweet incessantly (athletes, rock stars, actors, over-exposed food bloggers, etc) and they, without fail, have NOTHING important to.......tweet. Then there are those that provide me with a reason to sign on a couple of times of day and see what's going on in the world......or at least the parts of the world that interest me.
There are those that use the platform correctly......or at least in a way that I enjoy. For instance, I follow several sports writers.....names the ones at The Columbus Dispatch so I can follow the ins and outs of my beloved Buckeyes....but also several ESPN writers/personalities. What can I say. I'm a sports junkie. Take Andy Roddick. I can't stand watching him play tennis.....too many tics on the court. Makes me crazy. But since I started following him on Twitter, I think I might like him. He's funny. And I've found you can tell a lot about a person who will re-tweet unflattering tweets. I like a self-depricating sense of humor. So there's that.
But the ones I get the most out of are the "foodies". Chefs such as Bobby Flay, Tim Love, Jose Andreas, etc. are fun to keep up with. Then there are those like Food and Wine that give you actual links to some great recipes.
That's where I came across this Rick Bayless enchilada recipe. A simple click of the mouse turned into a fabulous dinner. Hubs raved over this and it was easy and convenient enough that I know I'll make this over and over again. In fact, there was enough leftover sauce to freeze for another six or eight enchiladas. That coupled with the fact that all you need is a rotisserie chicken, some shredded cheese and a few tortillas to make a delicious dinner makes this a real winner.
Search Twitter for subjects/people that interest you and give it a try. You never know when you'll come across something interesting.
Here's the recipe:
Enchiladas Suizas (Creamy Enchiladas with Chicken, Tomatoes and Green Chile)
Recipe by Rick Bayless
SERVINGS: 4 TO 6
3 pounds (about 20 medium plum or 6 medium-large round) ripe tomatoes OR 2 28-ounce cans good-quality whole tomatoes in juice, drained
Fresh hot green chiles to taste (roughly 3 serranos or 2 jalapeños), stemmed
1 1/2 tablespoons vegetable oil or rich-tasting pork lard, plus a little oil for brushing or spraying the tortillas
1 medium white onion, chopped
2 cups chicken broth, plus a little extra if needed
1/2 cup homemade crema, crème fraiche or heavy (whipping) cream
About 2 cups coarsely shredded cooked chicken, preferably grilled, roasted or rotisserie chicken
2/3 cup shredded Mexican melting cheese (Chihuahua, quesadilla, asadero or the like) or Monterey Jack, brick or mild cheddar
12 corn tortillas
A few sliced rounds of white onion, separated into rings, for garnish
Fresh cilantro sprigs for garnish
THE SAUCE For fresh tomatoes: Roast the tomatoes and chiles on a baking sheet 4 inches below a very hot broiler, until they're darkly roasted (they'll be blackened in spots), about 6 minutes. Flip them over and roast the other side—5 or 6 minutes more will give you splotchy-black and blistered tomatoes that are cooked through. Cool. Working over your baking sheet, pull off and discard the blackened tomato skins and, for round tomatoes, cut out the hard "cores" where the stems were attached. Transfer tomatoes and chiles to a food processor or blender, along with all the juices on the baking sheet. Blend to a smooth puree.
For canned tomatoes: In a small dry skillet, roast the chiles over medium heat, turning regularly, until they're soft and splotchy-black, about 5 minutes. Place in a blender or food processor along with the drained canned tomatoes. Blend to a smooth puree.
In a medium-size (4- or 5-quart) pot (preferably a Dutch oven or Mexican cazuela), heat the oil or lard over medium heat. Add the onion and cook, stirring regularly, until golden, about 7 minutes. Raise the heat to medium-high, and, when noticeably hotter, stir in the tomato puree. Cook, stirring, until darker in color and thickened to the consistency of tomato paste, about 10 to 15 minutes. Stir in the broth, partially cover and simmer 15 minutes. Taste and season with salt, usually about 1/2 teaspoon. The sauce should be a slightly soupy consistency—not as thick as spaghetti sauce. If it is too thick, stir in a little additional broth. Keep warm over low heat.
Other preliminaries. Stir the crema (or one of its stand-ins) into the sauce. Put the chicken in a bowl and stir 1/2 cup of the sauce mixture into it. Taste and season with additional salt if you think it needs it. Have the cheese at the ready.
FINISHING THE ENCHILADAS Heat the oven to 350°. Smear about 1/4 cup of the sauce over the bottom of 4 to 6 nine-inch individual ovenproof baking/serving dishes or smear about 1 cup of the sauce over the bottom of a 13x9-inch baking dish. Lay the tortillas out on a baking sheet (2 sheets if you have them, for more even heating), and lightly brush or spray both sides of the tortillas with oil. Bake just to warm through and soften, about 3 minutes. Stack the tortillas and cover with a towel to keep warm.
Working quickly so the tortillas stay hot and pliable, roll a portion of the chicken into each tortilla, then line them all up in the baking dishes. Douse evenly with the remaining sauce, then sprinkle with the cheese. Bake until the enchiladas are hot through (the cheese will have begun to brown), about 15 minutes. Garnish with onion rings and cilantro sprigs. These are best served piping hot from the oven.
The sauce can be made a day or two ahead; refrigerate covered. Once the tortillas have been heated in the oven, you need to work quickly and steadily toward serving in order to preserve their beautiful texture. Once out of the oven, the finished dish softens to near mush over a period of 15 to 20 minutes.
Copyright 2000 Rick Bayless, Mexico One Plate At A Time, Scribner