Pinot Noir Enchiladas Rojo

I know you’ve enjoyed staring at my pudding review for the last five days. See, I love you, I do these things for you. I know you. I watch you while you sleep, etc. Lately I’ve been on an easy food kick because I’m lazy, yo. But Foodette, you might complain, I’m not lazy and I want to cook something that will impress my bill collector/DH/sullen teenager/collection of cats/infant. While I still don’t know why I’m coming to a fey lesbian student for recipes versus a wholesome and tasteful blog, I am here and I need to eat. Well, well, well, have I got a treat for you, dear conflicted reader.
I made this last week. We ate the whole pan in less than 24 hours and I’m okay with that because I need to get ripped for BlogHer and this is crammed full of protein and real live vegetables that have had the ever-loving life blended out of them. Hot sauce and plenty of wine, too. Gotta look ‘n’ cook fly for the mommy bloggers if you catch my drift.
The next day I made another version with homemade salsa verde. That went pretty fast, too. I’m slowly eliminating the need for us to get Mexican take-out. If I could just figure out how to make perfectly smooth salsa we’d be all set to open up a cantina. So, pinot noir enchiladas rojo. It’s not conventional, but screw that because neither am I. You like it.
Pinot Noir Enchiladas Rojo
Ingredients (serves 4)
1 1/2 pounds of boneless skinless chicken breasts
1 large yellow onion
1 cup of water
2 chopped jalapenos
2 cans of diced fire-roasted tomatoes
1 cup of Pinot Noir
1/4 cup of chopped cooked bacon
1/4 chopped yellow onion
1 tablespoon of tomato paste
6 tablespoons of hot sauce
1 teaspoon of cumin
1 teaspoon of oregano
Salt and pepper to taste
2 tablespoons of oil
12 yellow corn tortillas
1 cup of shredded pepper jack, cotija, or cheddar cheese (I topped mine with Merlot cheese and subbed cab sauvignon for the wine, so I guess this makes these Meritagenchiladas?)
1. Start by preparing your chicken and onions- boil water in a large pot on the stove with salt and pepper and place the chicken in, skimming the fat on top and lowering to a simmer after three minutes.

2.In a stainless steel pan, chop your onion into thin slices and cook over medium-high heat. As the onions stick and caramelize, they will leave a sticky glaze on the pan. Deglaze with water and repeat until the onions are soft and sweet. Shred the chicken once it has cooled and mix with the onions. You can make this mixture up to a day in advance and chill in the refrigerator until you’re ready to use it.

3. Combine jalapenos, tomatoes, wine, bacon, onion, tomato paste, and spices in a blender and blend until smooth. You will use half of this to cook with the enchiladas and the other half to top them as a cold salsa. Reserve half in the fridge.

4. In a shallow frying pan, heat your oil until bubbling and lightly fry the corn tortillas to make them soft and pliable, for no longer than seven to ten seconds per tortilla. Drain them on paper towels. In a casserole pan, pour half a cup of the enchilada sauce in the bottom and dip the tortillas in before filling, saturating them with the sauce and letting them dry for a few minutes after they soak.
5. Fill with chicken mixture and cheese and roll tightly. After all the tortillas are stuffed and rolled, pour the remaining sauce over the top and sprinkle with the rest of the cheese. Bake at 350 degrees for 35-40 minutes and serve with cold enchilada sauce spooned over the top.

And yeah, I’m kind of into pan photos right now. Next time we might even include photos of the cooking process.

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