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.
It’s about time I posted about my appreciation for my #1 fan/supporter/taste tester/prop builder/dish washer/hand model/IT department aka my amazing 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 won’t 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
Here he is securing boards to our car from Lowes to take home to cut into sections, sand and make blog ready.
I knew when I was going to write a post about my awesome husband that I would make his fave enchiladas from the Rick Bayless cookbook. One of our favorite things to do together is cook a meal! I know, it is so cliché, but we really do love spending time together in the kitchen. He is actually a better cook than I am. But we have a rule – if you cook you don’t have to wash dishes. I HATE washing dishes. So I do most of the cooking just to get out of washing dishes.
I really do appreciate my husband so much, he’s the best.
For the Enchilada Sauce
- 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
- 1/3 c tomato paste
- 3 cups chicken broth (I used gluten free) More to thin sauce if needed
For the Enchiladas
- Olive oil
- 20 – 6” organic corn tortillas (gluten free)
- 3 generous cups coarsely shredded cooked chicken (Either grilled, poached or rotisserie)
- 1 1/2 cups shredded jack cheese
- 1 small white onion cut into thin slices
- ½ cup loosely packed cilantro
- 2/3 c queso fresco
- 1-2 avocados sliced
You can find packs of the chile pods in any Mexican grocery store or Mexican section of a traditional grocery store.
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.
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.