Green Enchiladas with Chicken and Cheese

I've been blogging our meals for more than 11 years and in that time, I've learned a few things.  One of the most important lessons I learned is to think through how I want to photograph each dish to present it in the best, most appealing way.  Where can I put it to get the best lighting?  What plate should I display it on and what sides can I arrange beside the food to best compliment the colors? 

​I feel like my pictures don't always reflect the amount of thought that goes into them.  Sometimes, I just get in a hurry and let's face it, hangry family members breathing down my neck while I photograph their dinner isn't the most ideal circumstances in which to take blog pictures. 🤣

Tonight I made these Green Enchiladas and I had a brilliant plan for capturing them with my camera.  Perfectly portioned rolls covered in brilliant green sauce and dripping with gooey, melted cheese.   I even had a few blackberries to add some  color contrast and tortilla chips to add depth to the plate.  This is how it all came together in my brain.  ⬆️
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The reality was that two of these enchiladas come out nice and neat and these rest looked like this.  ⬇️ 😅

At some point during the baking process, my corn tortillas absolutely dissolved into one massive enchilada heap.  There was no possible way to distinguish one from another and absolutely no hope of being able to separate them with any sort of accuracy.  I'm not sure if this is because my tortillas were on the not-so-fresh side or if this is just a normal occurrence.  🤷🏻‍♀️

Either way, at least I got 2ish enchiladas out of the pan before I ended up with an enchilada pile. The good news is that they were delicious - regardless of their appearance.  Turns out, a mound of enchiladas taste exactly like an enchilada roll.  🤣

Green Enchiladas with Chicken and Cheese
3 Tablespoons olive oil
3 poblano peppers, chopped
1 can chopped green chilies
1 white onion, chopped
6 cloves garlic, smashed
1 Tablespoon cumin
1/2 cup chicken broth
1 cup fresh cilantro
1 1/2 cups cooked chicken, chopped
1 1/2 cups whole milk mozzarella, shredded
1 Tablespoon hot sauce
8 six inch corn tortillas

Cook 1 T. oil, poblanos, tomatillos, onion and garlic until soft.

Stir in cumin and cook 30 seconds. 

Stir in chicken broth and cook 5 minutes.  Remove from heat and cool.

Process in food process until smooth.

Add cilantro and process 1 minute longer.  Season with salt and pepper.

Spread 1 cup sauce in the bottom of a 9x13" baking dish.  Heat 10 min. @ 350.

Toss together chicken, cheese, hot sauce, 1 1/2 t. salt and 1 t. pepper.

Brush both sides of tortillas with 2 T. oil. Arrange on a baking sheet.

Cover with foil and place in a 475 oven for 3 minutes.

Divide chicken evenly among tortillas.  Press filling in a line along bottom edge of tortilla.

Roll up each tortilla tightly and place, seam side down in baking dish.

Spoon 1/2 c. sauce over tortillas.

Cover with foil and bake 15 minutes.

Uncover and spread 1/2 c. more sauce over top and sprinkle with additional cheese.  Recover and let stand 15 minutes.

As I mentioned earlier, these green enchiladas were super delicious.  If anyone has some tips for me about how to keep my enchiladas from fusing together - send them my way.  Clearly - I need some help.  🤣

​Ciao!

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