- Dozen or more good corn tortillas. I use El Milagro.
- Rotisserie Chicken
- Quick ranchero sauce
- Sour cream sauce
- Plain jack cheese

Heat an oven to 425 and line a sheet pan with foil and spray with Pam. Halve 4-5 Roma tomatoes, Slice a white onion in half and cut one of the halves into rings, stem and seed a jalapeno, and peel 1-2 garlic cloves. Toss everything in a bit of neutral oil and roast for about 25 minutes.

While that's roasting, pick the chicken and put the carcass in a pot with the other half of the onion, some chopped carrots, and celery. Cover with water and bring to a simmer.

When the vegetables are cooked, put everything in a blender or food processor and blend until smooth.

Take a 12" fry pan and pour oil to a depth of 1/4". Heat to medium low. Soften tortillas by adding to oil and heating for just a few seconds. Add oil as necessary until all tortillas are softened and pliable. Drain off all but 2 Tbls oil. Crank to med high and add in ranchero sauce. Further season with salt, Mexican oregano, and a Tbls of pured chipotle in adobo.

Mix sauce with shredded chicken and then roll about 1/4c into the tortillas. Place into a 9x12 baking pan sprayed with Pam seam side down

Strain the stock and measure out 2.5 cups. Take 4 Tbls butter and 1/3 cup of flour and cook ok until a light blonde roux. Slowly whisk in stock and 1 tsp onion powder and 1 tsp garlic powder. Bring to a simmer and let thicken for about 2 mins. Remove from heat and add in 1 cup of full fat sour cream and whisk to combine (don't use light or fat free or your sauce will break in the oven. Season with salt to taste

Pour over enchiladas and top with 8oz shredded jack. Cover with foil and pop back into the 425 oven for about 10 minutes. Remove foil and cook about 5 mins more so cheese can start to brown

If you want to skip the ranchero step these are also excellent if you mix the chicken with 505 green chile sauce

FIDO*98* said:

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- Dozen or more good corn tortillas. I use El Milagro.
- Rotisserie Chicken
- Quick ranchero sauce
- Sour cream sauce
- Plain jack cheese

Heat an oven to 425 and line a sheet pan with foil and spray with Pam. Halve 4-5 Roma tomatoes, Slice a white onion in half and cut one of the halves into rings, stem and seed a jalapeno, and peel 1-2 garlic cloves. Toss everything in a bit of neutral oil and roast for about 25 minutes.

While that's roasting, pick the chicken and put the carcass in a pot with the other half of the onion, some chopped carrots, and celery. Cover with water and bring to a simmer.

When the vegetables are cooked, put everything in a blender or food processor and blend until smooth.

Take a 12" fry pan and pour oil to a depth of 1/4". Heat to medium low. Soften tortillas by adding to oil and heating for just a few seconds. Add oil as necessary until all tortillas are softened and pliable. Drain off all but 2 Tbls oil. Crank to med high and add in ranchero sauce. Further season with salt, Mexican oregano, and a Tbls of pured chipotle in adobo.

Mix sauce with shredded chicken and then roll about 1/4c into the tortillas. Place into a 9x12 baking pan sprayed with Pam seam side down

Strain the stock and measure out 2.5 cups. Take 4 Tbls butter and 1/3 cup of flour and cook ok until a light blonde roux. Slowly whisk in stock and 1 tsp onion powder and 1 tsp garlic powder. Bring to a simmer and let thicken for about 2 mins. Remove from heat and add in 1 cup of full fat sour cream and whisk to combine (don't use light or fat free or your sauce will break in the oven. Season with salt to taste

Pour over enchiladas and top with 8oz shredded jack. Cover with foil and pop back into the 425 oven for about 10 minutes. Remove foil and cook about 5 mins more so cheese can start to brown

If you want to skip the ranchero step these are also excellent if you mix the chicken with 505 green chile sauce

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And he hath spoken…

FIDO*98* said:

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Living rent free in your pathetic little head every day. Adding you to my ignore list while you will still read everything I post.

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Even you've got to admit that the way you write your recipes are straight out of a Seinfeld J Peterman catalog and hilarious if you read them in his voice.

jwoodmd said:

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FIDO*98* said:

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Living rent free in your pathetic little head every day. Adding you to my ignore list while you will still read everything I post.

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Even you've got to admit that the way you write your recipes are straight out of a Seinfeld J Peterman catalog and hilarious if you read them in his voice.

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****ing hilarious

I guess I don't get the joke. Fido's recipe seems fairly straight forward, unlike most recipe blogs that have to tell you how they grew their own tomatoes, got their chicken from a family raising only heritage breed chickens, etc.

And I'd make a whole pan of those, try to eat the whole thing myself, and not feel any guilt at all about it.

HTownAg98 said:

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I guess I don't get the joke. Fido's recipe seems fairly straight forward, unlike most recipe blogs that have to tell you how they grew their own tomatoes, got their chicken from a family raising only heritage breed chickens, etc.

And I'd make a whole pan of those, try to eat the whole thing myself, and not feel any guilt at all about it.

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The gaggle of Fido haters is more annoying than anything they accuse Fido of doing. Dude asks got a recipe, Fido posts recipe, haters make wisecracks and derail another thread and collect their blue stars. Such is the way of the food board these days!

rilloaggie said:

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HTownAg98 said:

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I guess I don't get the joke. Fido's recipe seems fairly straight forward, unlike most recipe blogs that have to tell you how they grew their own tomatoes, got their chicken from a family raising only heritage breed chickens, etc.

And I'd make a whole pan of those, try to eat the whole thing myself, and not feel any guilt at all about it.

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The gaggle of Fido haters is more annoying than anything they accuse Fido of doing. Dude asks got a recipe, Fido posts recipe, haters make wisecracks and derail another thread and collect their blue stars. Such is the way of the food board these days!

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I love his recipes. Everyone I've made has turned out awesome. But, I have to say, from now on I won't be able to help but read them with a J Peterman voice.

I for one have always loved Fido's content and he never leaves. All of his recipes are NAILS.

AgNav93 said:

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rilloaggie said:

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HTownAg98 said:

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I guess I don't get the joke. Fido's recipe seems fairly straight forward, unlike most recipe blogs that have to tell you how they grew their own tomatoes, got their chicken from a family raising only heritage breed chickens, etc.

And I'd make a whole pan of those, try to eat the whole thing myself, and not feel any guilt at all about it.

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The gaggle of Fido haters is more annoying than anything they accuse Fido of doing. Dude asks got a recipe, Fido posts recipe, haters make wisecracks and derail another thread and collect their blue stars. Such is the way of the food board these days!

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I love his recipes. Everyone I've made has turned out awesome. But, I have to say, from now on I won't be able to help but read them with a J Peterman voice.

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This is so true. Both items can be true. Fido's recipes are very good and informative and people like/enjoy them. Also, his writing is somewhat entertaining and I don't see the J Peterman thing as an insult - in fact I kind of laugh that in a way it's a compliment. It also brings more attention to a Fido recipe. Just my two cents.

Made these last week and they were fantastic. I used a rotisserie chicken and hebs mixta tortillas that are a corn/flour mix. They taste like corn with he pliability of flour.

This thread makes me think of this episode! HAHA

FIDO's recipes are fine. It's the attitude that his are the final answer on any recipe and no other opinions are relevant…thus the Peterman allusion is both funny and apropos

FIDO*98* said:

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Earlier this thread had me thinking....is there anything more gringo than ordering enchiladas with sour cream sauce. Now that that recipe has been posted 4 times I see that you can take white people cook Mexican a step even further

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It's just a nice change up. Still much prefer regular enchiladas!