I’m sure many of you recall “Dakota and Montana’s Enchilada Pie for Girl’s on the Go-Go”, as a matter of fact it is still one of my most asked for recipes that have ever been posted, perfect for everyone with a very busy schedule, and that would be most of us. But that recipe was from a whole different time in my life, “that girl” who I always thought of myself as has changed in oh so many ways, I’m older and wiser, calmer and more collected, more grounded and real, but still a great person to have at your party, although now I’m known more for my cooking than my antics! This is a recipe for the real deal, kind of like me.
Anyways, that’s a whole other post, so while on my visit to Central Cali. which I mentioned in my last post, I was cooking up a storm and had made a Rotisserie Chicken rubbed with all kinds of great stuff (coming soon to a Jenni’s Dish near you!) and the next day wanted to roll over that meal into another, so off to “The Whole Enchilada Market Place” I went and picked out some gorgeous looking Pasilla Peppers, Tomato’s and Onion which I took home and fire roasted on the Barby, and the idea of enchiladas was already on my mind from visiting this wonderful market place so many times, I’m sure they were sick of me by the time I left.
So this was a trip for total relaxation, which to me means cooking. But not the kind of cooking young Jenni did but the kind the new and revised version of myself would do, slowly and methodically, going the extra mile with the ingredients to bring out the very best flavors! I took a few shortcuts, let’s face it who has all day? You won’t find much use for a timer in this recipe just the need for a pleasant evening to dedicate to your culinary prowess! Take your sweet time with this, it will be worth  your while.

Fire Roasted Pasilla Pepper, Tomato and Chicken Enchiladas:

What you’ll need:
Meat from a roast chicken, removed from bone and left in large pieces as it will come apart as it cooks down with the peppers, tomatoes, onion and garlic (using leftover roasted garlic, gives a nice flavor), but raw will do the trick.

3-4 large pasilla peppers roasted peeled and sliced
3-4 tomatoes roasted peeled and cut into chunks (to make sure you retain the juices)  cut on a plate.
1 whole onion
4-5 lg cloves of garlic, sliced in large pieces
1 small can tomato sauce
Adobo salt and pepper to taste
2 packages shredded “mexican blend” cheese (they sell it right there at Ralph’s)
2 lg. cans Enchilada Sauce, you can make this from scratch but they make such good ones now…..just don’t be cheap and buy a good brand, you’ll be adding the blended pepper mixture to the sauce.
1 cup pepper mixture (you will be setting aside)
Tortillas, I use flour, but use what you like!

So to fire roast your peppers and tomato, get the grill going to a high heat, if you don’t have a grill available, you can also use a broiler for this but I’ll warn ya, it won’t take long and you’ll need to watch this process closely no matter how you do it.
Keep turning as the peppers/tomatoes blister and slightly char, and once you have gotten most of the area done, remove and immediately place in a bowl and cover with a clean kitchen towel, so they steam and any remaining skin will peel right off.

Saute the onion in a lg. pan over med high heat, when it begins to get a little color on the edges, add:
Garlic and saute a minute or to more then add:
Tomato’s and mix well, turning heat to med.
Tomato sauce, bring to a simmer, and lower heat even more,  and add seasoning to taste, cover and
Let it simmer about 10-15 minutes and remove about a cup, and put in a blender,blend, set aside.
Add chicken and let simmer another 15-20 minutes, adding some liquid (water, boullion,tomato juice) if necessary, turn off heat and get ready to roll.

Mix about a can and a half enchilada sauce with the blended pepper mixture.

In a lg baking pan, cover the bottom of the pan, with sauce.

Roll each tortilla with a generous amount of chicken/pepper mixture and cheese, place it against one side of pan and repeat as necessary, until the pan is full, pour remaining enchilada sauce over the top, and then cheese it! Put into a 350ºF oven for about 20- 30 minutes or until bubbly and lightly browned.

Serve with Pico de Gallo or Salsa Fresca.

And as always, enjoy!
© Jennifer Green Alger 2010