This is the best post I have ever written. My husband just told me to say that because this post is about him. And the best ever chicken enchiladas. These are the enchiladas:
And here is the husband, best husband ever, picture taken at our wedding.
The idea for this appreciation post came from Amanda of i am baker blog (amazing cakes by the way) and she decided to ask a bunch of food/recipe bloggers if we all wanted to do an appreciation post of our significant others with a few questions for them that we will all include plus his or her favorite recipe. I was all for it. Its about time I posted about my appreciation for my #1 fan/supporter/taste tester/prop builder/dish washer/ husband.
My husband, Bob, is really an amazing man and I am so lucky to have him. No really, I am. He is the biggest supporter of my blog, always encouraging me when I am discouraged, helps me in any way he can from taking the kids on a bike ride so I can get pictures done, to washing dishes, to helping build props ( really any excuse to use power tools he is all for) and to taste test everything. I think he was a goat in a past life, there really isn’t any food he wont eat. At least not so far.
Here he is: my crab fisherman after a trip to the Oregon coast when we lived there (the crab was amazing and he also went clam digging for cockles, a type of clam, that I made some pretty killer chowder with), sifting flour to make my birthday cupcakes. We always make each others birthday cakes and he is actually a really good baker. Except for that one time he filled the pan up way too full. Oops. He is also my own personal dishwasher and our girls love to help. “Help” I should say. And he is also an amazing father. I mean look how well he pays attention to our chicks…
He also would sit and watch cooking shows with me when we used to have TV service. One of which was Top Chef Master’s where we discovered Rick Bayless and his amazing Mexican cuisine recipes. We immediately bought several of his cookbooks and this recipe I am sharing today is slightly adapted from one in his book, “Mexican Everyday”. It is a well loved book in our house. So many favorite recipes.
Here we are all dolled up for a date night and we never take anything in life too serious so this pretty much sums us up
So now for the question and answer portion of the post.
Significant other’s name? Bob
What is your significant other’s favorite blog called? Pineapple and Coconut (If he hadn’t said this the rest of the questions would have been blank….. ha ha)
What is their favorite prop? The wood boards he glues/nails/screws together for me ( he made the one I used in this post. He cut and sanded, I painted and he made them into a single solid board. He wanted to make sure I mentioned that he made it)
Here he is securing boards to our car from Lowes to take home to cut into sections, sand and make blog ready.
What is the weirdest thing you have seen your spouse do for a blog post? Standing on the kitchen sink and window ledge to get good overhead shots since the best light was next to the sink
If you could have your own blog what would you call it? Bob’s Epic Blog (figures. ha ha)
What do you do for a living and what are your hobbies?
Cat Scan Tech aspiring to be a Physician’s Assistant. Hobbies include deadlifting, building blog props for wifey, cabinet building ( see kitchen remodel posts), gardening, grilling, drinking beer and whiskey, snowboarding, working on cars and playing with our kids.
Who does the dishes?
Favorite thing to cook? Steak, pork chops. On the grill of course.
I really do appreciate my husband so much, he’s the best. Plus…he eats all the food I cook and bake and looks like this
Jerk. I mean HOT right?? Mine all mine.
- 10 dried Guajillo pepper pods
- 4 large garlic cloves
- 1 28oz can fire roasted diced tomatoes
- ½ tsp ground cumin
- ½ tsp ground ancho chili powder
- 1 tsp sea salt
- ½ tsp ground black pepper
- ⅓ c tomato paste
- 3 cups chicken broth (I used gluten free)
- Olive oil
- 2 cups chicken broth, plus ½ cup
- 20 – 6” organic corn tortillas (gluten free)
- 3 generous cups coarsely shredded cooked chicken (Either grilled, poached or rotisserie)
- 1½ cups shredded jack cheese
- 1 small white onion cut into thin slices
- ½ cup loosely packed cilantro
- ⅔ c queso fresco
- 1-2 avocados sliced
- Remove the stems and seeds from the dried chiles. Heat up a skillet over medium heat and roast the garlic cloves a few minutes each side until soft. Set aside until cool enough to handle and peel. Using the same skillet toast the chiles, pressing flat with a spatula about 5-8 seconds a side. Once all the chiles are toasted place them in a blender with the fire roasted tomatoes, roasted garlic, salt, ancho chili powder, cumin and pepper. Blend until it’s a fine puree. If you have a vitamix or blendtech you can puree super fine, if not you will want to strain the mixture since not all of the chile pods will be pureed fine enough to not notice them. To strain the mixture the best set a strainer overa bowl and pour in the sauce into the strainer scraping with a spatula until all the sauce is in and the chile pod pieces remain in the strainer in a thick paste ( If any is left). Make sure to scrape the outside of the strainer to get all of the sauce.
- Heat on TBSP of the olive oil in a stock pot or dutch oven over medium high heat. Discard the remaining chile skins. Cook stirring until sauce thickens 10 min or so being careful as it will bubble up and spurt out of the pot. Add the chicken broth and tomato paste and stir well to combine. Reduce heat to medium low, place a lid on the pot leaving it slightly cracked and simmer for 20 minutes.
- While the sauce is simmering preheat your oven to 350 deg.
- Lay out tortillas on a baking sheets, brush both sides with olive oil. Place in oven for about 1-2 minutes. Flip carefully and heat another minute until very pliable. Remove from the oven and keep warm stacked on a plate covered with a towel. Repeat with all the tortillas.
- Taste the sauce and season with salt to your liking. Stir in more broth if the sauce has thickened again, up to ½ cup. Place the shredded chicken into a bowl and add ½-2/3 cups sauce and mix well to coat. Add in 1 cup of the shredded cheese and stir again. Add more sauce if all the chicken is coated.
- Spread about ½ cup sauce over bottom of a 13X9 baking pan. Working with one tortilla at a time, keeping the others under the towel to stay hot, Spoon about 2-3 tbsp of the chicken mixture towards one edge of the tortilla and roll up gently. Place seam side down in pan. Repeat with remaining tortillas. Once all the enchiladas are in the pan cover with the rest of the sauce and top with the remaining ½ cup of jack cheese. Bake for 10-15 min until cheese is melted.
- Serve hot and top the enchiladas with the thinly sliced onion, chopped cilantro, crumbled cotija cheese and avocado slices.
These really are the best enchiladas ever. Making the enchilada sauce from scratch doesn’t take that long and makes it so worth it, it has amazing flavor.
Here is the list of all the other bloggers participating in this significant other appreciation post. Such a fun group post to be a part of!!
Thank you Amanda for organizing this group post!
AND thank you to my awesome hubby for whom I couldn’t live this life without and being my 100% unconditional support system and for always believing in me. And thanks for your abs too. I mean great smile. Kidding I meant abs.