Sopapillas (with Apple Syrup)

Special occasions call for special meals.  When I make a special Mexican dish, I like to make homemade flour tortillas.  When I make homemade tortillas, I sometimes make sopapillas, because sopapillas are made from the same tortilla dough.

Sopapillas are Mexican pastries that are quickly fried in hot oil and served warm, with honey. 

Once in a while wires get switched and everything gets thrown into reverse. 

Several days ago, I made an apple crumble and I challenged myself to use 100% of the apples during the process.  One of the results was an unexpectedly delicious apple syrup.  The aroma, taste and color of the syrup was reminiscent of floral honey.  I couldn’t wait to try the syrup in a recipe where honey is normally used.

It didn’t take long to find a way to highlight the apple syrup.  That’s when my usual thought process switched into reverse. 

Sopapillas are made from tortilla dough and, since I was going to need to make tortilla dough, why not make make some homemade tortillas?  And, since I was going to have homemade tortillas on hand, why not make some Mexican food?

If you want to see my recipes for apple syrup and homemade tortillas click on these links:

Apple Syrup

Homemade Tortillas

Ingredients:

1 lb. prepared flour tortilla dough

2 cups cooking oil

¼ cup powdered sugar

¼ tsp cinnamon powder

½ cup apple syrup (or honey)

Directions for making sopapillas:

Add oil to a large, deep skillet.  Set heat to medium.

Mix the powdered sugar and cinnamon in a small bowl.  Set aside.

Pinch off a golf ball sized piece of dough, roll it into a ball and place it on a floured work surface.

Using your hand, press down on the dough to form a disc. 

With a rolling pin, roll out the dough to form a larger, thinner disc.  I suggest rolling it out to ¼” thick, or thinner.  I like to roll out the dough very thin. 

Using a pastry cutter, slice the disc into quarters.   

Carefully transfer the cut pieces of dough to the hot skillet, one at a time.  Avoid crowding the pan.  I usually make 3 sopapillas at a time. 

With a large cooking spoon, ladle hot oil over the sopapillas while the fry in the oil.  The sopapillas should begin to puff up quickly.  After about 30 seconds, turn the sopapillas over and cook for another 30 seconds. 

Carefully remove the sopapillas to a paper towel lined plate. 

Transfer the sopapillas to a serving platter and dust them lightly with powdered sugar.

Serve warm with copious amounts of apple syrup!

Drizzle the syrup over the sopapillas or tear off the corners of the sopapillas and drizzle some syrup directly into the sopapilla.  It’s okay, I won’t tell.

Carnitas (Slow Roasted Pork)

Sometimes I get a grandiose idea and I get all fired up and I spend hours and hours focusing on my goal until the plan reaches fruition.  And then there’s all those other days, when the grandiose idea fizzles like a flat soda. 

Welcome to Flat Soda Day.

My idea was inspired by a craving for gorditas.  Gorditas, which translates to “little chubbies”, are puffy corn tortillas stuffed with meats and sauces, or whatever else you might want to put in them.  When made properly, gorditas are wonderfully crispy, warm, corn flavored pockets full of savory bliss.  Like so many Mexican dishes, they instantly make me feel at home when I eat them, regardless of where I eat them.

Step number one for gorditas:  prepare carnitas.  Carnitas, which translates to “little meats”, is typically made with pork shoulder and is slowly roasted and then shredded.  I tend to think of carnitas as the little brother of barbacoa.  Carnitas are more gentle in flavor than bold, beefy barbacoa but, carnitas are probably more versatile. 

In fact, carnitas are so versatile that I completely abandoned the notion of making gorditas and I decided to use them in burritos.  That’s ok.  I had some carnitas left over and made gorditas a few days later.

I usually roast a pork shoulder when making carnitas.  The fat ratio in a pork shoulder is precisely what is needed for good carnitas.  This time, I had a pork loin, which is very lean.  I also had a few small pieces of leftover beef ribeye in the refrigerator.  The fat content of the ribeye was just what the lean pork needed.  I added a little lard, to further bump the fat content up, and then I roasted the meat for about 6 hours at low temperature. 

Ingredients:

1 Tbs cumin

1 Tbs oregano

2 tsp paprika

2 lbs pork loin

1 cup orange juice

1/4 cup cooking oil

1 onion, chopped

1 jalapeño, sliced

1 ½ Tbs lard

¾ lb beef ribeye (cooked to medium rare)

Directions:

Combine the cumin, oregano, paprika and oil in a small bowl. Mix together.

Coat the pork loin with the spices and oil.

Combine the remaining ingredients in a large Dutch oven.  Add the pork loin to the Dutch oven. Cover and cook at 250° for 6 hours.  Remove from oven.  Shred the meat with two forks. 

Heat a cast iron skillet.  Add shredded meat to the skillet and sear for a few minutes, or until the meat begins to char.  Turn the meat and sear for another minute.  Remove meat.

Serve in any number of dishes.  Burritos, enchiladas, gorditas, flautas, chalupas, tacos…

Tacos de Pescado con Papas Caseras

Fish Tacos with Home Fries

Tilapia. 

I wanted to jump right into this fish taco recipe but I couldn’t resist the urge to discuss the phenomena that is Tilapia. 

Tilapia is a freshwater fish that describes dozens of types of fish.  If I was an ichthyologist I might be able to go into greater detail about the different types of fish that fall under the umbrella of “tilapia” but my interest lies elsewhere.

What intrigues me is the fact that tilapia have become a predominant food source in a very short period of time.  Tilapia have rapidly become one of the most consumed fish in the United States.  It is also popular across the globe, due to low production cost. 

Tilapia are easily farmed.  They are not carnivorous, which make them less expensive to raise than salmon or trout.  They mature quickly, which leads to quick harvesting and, they can endure living in close proximity to each other.  All of these qualities make them desirable for aquaculture.

I don’t know where I’m going with all of this except to say that I was really curious about the sudden popularity of tilapia and I thought others might be, too.  So, before I totally kill the mood and start making allusions to Soylent Green, let’s make some fish tacos…

Ingredients:

2 carrots, peeled and shredded

1 large, or 2 medium sized jalapeños, thinly sliced or shredded

3 scallions (green onions), green portion diced and white portion thinly sliced

½ cup vinegar

2 tsp lemon juice

1 Tbs sugar

1 avocado, sliced

1 tsp lemon juice

Pinch of garlic salt

6 to 8 small russet potatoes

¾ lb fresh tilapia filets

¼ cup flour

2 tsp cumin

2 tsp chili powder

1 tsp garlic powder

3 Tbs cornstarch

12 corn tortillas

1 egg

Directions:

In a large skillet, add 1 cup cooking oil.  Set heat to low.

Add the shredded carrot, sliced jalapeño and the sliced scallion root to a mixing bowl.  Stir to mix.  Add the vinegar, lemon juice and sugar.  Set aside for 20 minutes.

Peel and slice the avocado.  Squirt some lemon juice over the sliced avocado and sprinkle with a little garlic salt.

Scrub the potatoes under cool running water.  Dry the potatoes with a paper towel.  Cut potatoes into 1 inch pieces.  Add potatoes to the skillet and adjust the heat to medium/high.  Stir the potatoes after 1 minute and adjust the heat to medium.  Leave the potatoes alone for 15 minutes.

Arrange the fish filets on a paper towel-lined plate. 

Spread ¼ cup flour over a large plate.  Scatter the cumin, chili powder and garlic powder over the flour.

Dust each side of the fish with a scant amount of cornstarch.

Strain the pickled vegetables and discard the vinegar mixture.  Put the shredded vegetables in a bowl and keep handy.

Stir the potatoes a few times and strain the oil, once the potatoes have crisped.  Store the potatoes in a bowl, in a warm place.

Return the oil to the pan and set the heat to medium.  Soften the corn tortillas in the hot oil.  Remove the tortillas and store in a warm place. 

Crack an egg over a large plate.  Lightly whisk with a fork.

Create a dredging station with the fish, egg and flour.  Take a piece of fish and dip both sides in the egg.  Lay the fish in the flour mixture and shake off any loose flour.  Lay the fish in the hot skillet.

Fry the fish for about two minutes and then turn the fish over, with a large spatula.  Fry for another two minutes and turn the fish again.  Fry for another minute and remove the fish to a paper towel-lined plate.

Slice the fish in bite sized pieces.

Assemble the tacos.  I like to use two tortillas per taco but one is perfectly fine, too.  Add avocado slices, pickled vegetables and fish.

Top with cilantro and green onion and serve with home fries.

All-Day-Long Texas Chili (with sincere apologies to my fellow Texans)

I know that if I go to heaven I’ll have to answer for my sins.  I’m just hoping that the good Lord will forgive me for occasionally putting beans in my chili. 

I hope that adding this excellent Texas beer to the mix will tip the scale in my favor. 

But, if I’m not accepted in heaven, I’m sure I’ll fit in just fine with the fiery fiends of hell.  I’ve spent years and years eating spicy chiles and I’m confident that I can take the heat!

It seems like every time I make chili I make it a little bit differently than the last time I made it.  If you know me, that’s to be expected.  I rarely replicate a recipe.  I like the unexpected twists and turns of the path, unexplored.  This time around, I added some dark chocolate and cinnamon.  I’ve added cocoa powder in past recipes but I wasn’t impressed.  This time I used an actual piece of good dark chocolate and the result was amazing!  The flavor was deep and rich and not too spicy.  I have to confess, the beans added a heartwarming earthiness to the overall dish.  This ranks near the top of my chili making experiences.

Chili doesn’t take very long to prepare, unless you plan on adding uncooked beans to it.  I soaked kidney beans and simmered them in a large pot for 4 or 5 hours, until they were fully cooked and soft.  Once the beans were cooked the rest of the process only took about one hour.

Ingredients:

2 cups cooked kidney beans

6 or 7 guajillo chiles

2 Tbs sugar

½ cup water (water from the steamed chiles works)

1 oz dark chocolate bar

2 or 3 cinnamon sticks

2 lbs ground beef

15 oz stewed tomatoes

8 oz tomato paste (1 and ½ cans)

8 oz tomato sauce

2 jalapeños, seeded and chopped

1 onion, chopped

1 Tbs dried oregano

1 ½ Tbs cumin powder

1 ½ Tbs garlic powder

¼ cup cilantro

2 cups water

1 beer (12 oz)

¼ cup cheddar cheese, shredded

Saltine crackers

Directions:

Steam the chiles.  Remove the stems from the chilies and slice them open.  Remove the pith and seeds. Steam the chilies in a little water in a large, covered skillet for 20 to 30 minutes.

Drain the chilies and add them to the blender with a little water.  Pulse until the chilies form a sauce.

Add the chili sauce to a large skillet and simmer at low heat.  Add the sugar and allow the sauce to reduce by one half. 

Grate the chocolate and add it to the sauce. Stir the sauce as the chocolate melts.

Add the cinnamon sticks to the sauce and continue simmering.  Simmer the sauce until it reduces by one third. 

Remove the cinnamon sticks and reserve the thickened sauce in a bowl.

Brown the beef in a skillet.  Keep warm.

In a large pot, add the stewed tomatoes. 

Break the tomatoes into bite sized chunks with a spatula and add the tomato sauce and tomato paste. Simmer for a few minutes, while stirring.

Add the onion and jalapeño. Simmer for another 10 minutes and the add the oregano, cumin powder and garlic powder. Simmer for 10 minutes. Add the cilantro.

Add the browned beef and cooked beans.

Add 2 cups of water and the beer.  Simmer and stir occasionally for 45 minutes at low heat.

Serve in bowls, topped with shredded cheese and saltine crackers, on the side.

Back in the Saddle Again

I’m still reeling after last week’s epic gumbo battle so please forgive me if I babble for a bit.  For those of you who want to cut to the chase and see today’s recipe, scroll down until you find “Chicken Enchiladas”, in large, friendly letters.  But, know that you are missing all of the fun and I pity you.

When I was young, and by young I mean elementary school age, I recall that many home cooked meals featured Hamburger Helper or Cream of Mushroom soup.  I don’t know if it was because so many working parents didn’t have time to make dinner or if it was just clever marketing agents influencing those parents, but the fact was that those products found an indelible niche in American cuisine.

Campbell’s puts out about a zillion different kinds of soup but I swear I can only remember three from my childhood.  Tomato soup, Cream of Mushroom soup and Chicken Noodle soup.  Okay, to be fair, there was Chicken & Stars, but that was really just chicken soup with star shaped pasta, and it was marketed to parents of finicky and/or sick children.   

Cream of Mushroom soup took center stage, back in the 1970’s.  It found its way in many recipes.  The ubiquitous green bean casserole is a testament to the long-lasting power of Cream of Mushroom soup.  If you don’t have green bean casserole every Thanksgiving then,…well, you’re just not a real American. 

Cream of Mushroom soup, “America’s béchamel” 

Don’t get me wrong.  I’m not bashing Cream of Mushroom soup.  Cream of *Whatever* soup is instant béchamel in a can, and that’s a marvelous thing.

I remember having homemade chicken enchiladas for the first time.  I was 17 years old and having fun, hanging out with a friend.  His mother made us chicken enchiladas with Cream of Mushroom soup and canned green chiles.  Canned green chiles, back then, didn’t have clever graphics printed on the label, showing a thermometer indicating the “heat” of the chiles.  Canned green chiles were just that…canned green chiles.  They were hot and spicy, and that’s all you needed to know.  I loved those enchiladas. Thank you and bless you, Ginger!

But, when I discovered that I could make my own thickener from scratch, I felt a sudden rush, indeed, I felt a sense of empowerment!  I realized that I could thicken sauces or soups and have total control of flavors and textures!  A pad or two of butter and a spoonful or two of flour was the key that opened the door to an endless array of sauces.

For this recipe I used homemade green sauce and I made a homemade sauce from a simple roux and chicken stock.  If you want to use canned green chiles and cream of mushroom soup, that’s fine with me.  Just make sure you do it with love.

Chicken Enchiladas

Ingredients:

3 chicken breasts (mine started out frozen)

2 ½ cups chicken stock

4 or 5 garlic cloves

½ onion, chopped

10 to 12 oz green chile sauce

½ cup sour cream

8 oz Monterrey Jack cheese, shredded

2 Tbs butter

2 Tbs flour

10 corn tortillas

¼ cup cooking oil

Directions:

Boil the chicken in water until the chicken is fork tender.  Remove and allow to cool to room temperature.

While the chicken simmers, puree ½ cup chicken stock, green sauce and garlic cloves in a blender. 

Add the pureed sauce to a small skillet and simmer on low heat, to mellow the garlic, for 15 minutes.

Add the chopped onions to the skillet and simmer for another 15 minutes. Turn the heat off and allow it to cool to room temperature.

Add ¼ cup cooking oil to pan and set heat to low.  Soften each of the tortillas in the oil for a few seconds and remove to a plate.

Wipe the skillet clean.  Start a roux by adding the butter to the pan and set the heat to medium/low.  Add the flour and whisk until smooth.

Once the roux is smooth, add the remaining chicken stock.  Set heat to medium/high and whisk until the sauce has thickened. 

Add the green chile mixture and whisk for a minute.

Pour about one cup of the sauce into a bowl.  Leave the remaining sauce in the skillet and turn the heat off. 

Lay the cooked chicken on a clean work surface and smash with the broad side of a knife.  The chicken will break and fan out, making it easy to shred.  Shred the chicken by hand.

Add the chicken to the cheese and mix by hand.

Lay the tortillas on a work surface and add the chicken and cheese.  Roll the enchiladas and place in an oven-proof skillet, containing some of the sauce.  Once all of the enchiladas are in the skillet, pour the remaining sauce over them.

Bake in a 350° oven for 20 to 25 minutes.

Serve warm with rice or fried potatoes and guacamole salad.

Pozole

Nothing warms the soul like a bowl of good, hot soup.  Pozole is much more than just a bowl of hot soup!  Pozole is the heart and soul of family and tradition in Mexico.  It is often served during holidays and special occasions.  It’s a cold remedy during the fall and winter months and it’s the sort of thing contains everything that is good for the body, mind and soul. 

The warmth of the broth is essential.  The heat of the chiles restores drained energy.  The depth of flavor from the vegetables and meat make it a meal by itself.

It’s a strange thing, posting recipes on a food blog.  I prepare food and then I post the recipes and pictures, sometimes right away and sometimes days and days later.  This post is the last in a series of posts from a dinner party that my wife and I hosted nearly two weeks ago.  The memory of the party is still clear in my mind.  Good friends and family gathered around to share stories and we had some laughs and we learned just how much we mean to each other.  The food that I served seems so distant now but the memories of our visit remains fresh, like homemade bread, warm from the oven. 

As with previous posts in the series, I did not capture all of the process with pictures.  The most glaring omission, in my opinion, is that I didn’t take a picture of the finished dish.  Heck, I didn’t even take a picture of the pozole after adding the hominy, which is a real tragedy, since hominy is the key ingredient in pozole.   

The pozole was sort of an afterthought as I planed the meal.  I had already decided to serve green enchiladas and red enchiladas, along with guacamole and Mexican rice.  I thought it would be nice to open with a soup.  Pozole seemed right for the occasion.

Ingredients:

2 lbs pork shoulder

¼ onion (no need to cut)

3 bay leaves

1 tsp coarse salt

1 tsp cracked black pepper

4 to 8 guajillo chiles (4 for mild  heat, 8 for caliente!)

1 tomato, diced

1 tsp dried oregano

6 garlic cloves

4 Tbs flour

4 Tbs butter

2 cups vegetable stock

1 large can of hominy (30 ounce can)

Directions:

Cut the pork into large pieces.

Sear the pork in a Dutch oven at high heat for a few minutes.   Stir to lightly brown the meat.

Add water to the Dutch oven to cover the pork by about two inches.  Add the onion, bay leaves, salt and pepper.

Set the heat to low and simmer the pork for two hours.  When the pork is tender enough to shred with a fork, remove to a platter and reserve the liquid.

Steam the guajillo chiles for 20 minutes, until softened.

Puree the chiles, tomato, oregano, garlic and 1 cup of the hominy and 1 cup of vegetable stock in a blender. 

Strain the mixture to remove the seeds and pulp.

Add the butter and flour to the Dutch oven and prepare a roux.  Add the remaining vegetable stock and about 3 cups of the broth from the cooked pork.  Whisk to incorporate the mixture.

Add the pork and pureed vegetable mixture.

Simmer for 15 minutes.  Add the hominy and simmer for another 15 minutes.

Serve in bowls.  Prepare a platter of condiments including sliced iceberg lettuce (or cabbage), cilantro, sliced onion and sliced jalapeño.  Place the platter in the center of the table so that guests may add what they like to their soup.

Enchiladas Roja

This is the quintessential enchilada.  Seasoned ground beef, wrapped in corn tortillas and smothered with red chili sauce and topped with cheddar cheese.  If I am strapped for time, I use canned enchilada sauce.  Most stores carry a variety of brands and most brands offer at least two types of sauce: mild and hot. 

On this occasion I started from scratch.  I re-hydrated some dried guajillo and ancho chilies to make the base for the enchilada sauce.  As I mentioned in my previous post, I didn’t take a lot of pictures during the process but this is so simple to make, I don’t believe instructional photos are really that necessary.

Ingredients:

1 lb. ground beef

2 Tbs dried onion flakes

1 Tbs dried oregano

1 Tbs cumin

Salt (to taste)

16 oz sharp cheddar cheese (1 lb)

14 corn tortillas

3 Tbs butter

3 Tbs flour

2 cups prepared enchilada sauce (see the recipe here)

2 cups vegetable broth

Directions:

Brown the ground beef in a skillet.  Strain out the grease.  Return the skillet to the stove at low heat.

Crush the seasonings in a mortar and pestle and add them to the ground beef.  Stir and simmer for 10 minutes.  Add salt to taste. Transfer the ground beef to a large mixing bowl and cool to room temperature.

While the beef cools, prepare a roux with the butter and flour.  Add the vegetable broth and enchilada sauce.  Stir and simmer until thickened.   Pour about half of the sauce into a large ceramic or glass casserole dish.  Reserve the remaining sauce.

Grate the cheese and divide in half.  Add half of the cheese to the ground beef and mix by hand.

Lay tortillas on a clean work surface and add the beef and cheese mixture.  Roll the enchiladas and place them in the casserole dish.  Pour the remaining sauce over the enchiladas and top with the remaining cheese.

Bake at 350° for 30 minutes, or until the cheese begins to bubble and brown.

Serve warm.

Chicken and Spinach Enchiladas

I served two types of enchiladas during  a recent dinner party, along with Mexican rice, refried beans and guacamole.  I found myself forgetting to take pictures along the way because I was having too much fun visiting with friends and family. 

Consider this Part I of a three-part series of posts.

Ingredients:

4 chicken tenderloins

1 Tbs chicken bullion

1 tsp cumin powder

1 bay leaf

5 oz fresh spinach (I used half of a 10 oz bag)

4 Tbs butter

4 Tbs flour

2 cups vegetable stock

14 corn tortillas

1 lb Chihuahua cheese, cut into ½” strips

½ cup salsa verde

Directions:

Trim 4 large chicken breasts and remove the tenderloins.  Add the tenderloins to a pot of water (about 4 cups) and reserve the breast meat for another dish. Add the bouillon, cumin powder and bay leaf.

Cover the pot and simmer the tenderloins on low heat for one hour.  Turn the heat off and leave the pot covered for 30 more minutes. 

Remove the chicken pieces to a cutting board.

Partially flatten the chicken by pressing with the broad side of a kitchen knife.  Pressing the chicken breaks apart the meat and makes it easier to shred. 

Gently scrape the chicken across the grain to shred the chicken.

Note:  I stored the chicken in a seal-able container, along with the chicken broth.  This can keep for a few days in the refrigerator with no worries.

Steam the spinach for a few minutes until it begins to wilt.  Drain and set aside.

Start a roux with butter and flour.  Add vegetable stock and whisk until the sauce forms and thickens.  Add the chicken and chicken broth.  Continue to stir to incorporate.  Keep the heat set at medium and stir until the sauce thickens again. 

Ladle about 1 cup of the sauce into a ceramic or glass casserole dish. 

Arrange some tortillas on a clean work surface and place equal amounts of chicken and spinach on the tortillas.  Add a strip or two of cheese.  Roll the enchiladas and place them side by side in the casserole dish.  Continue rolling and placing enchiladas until the dish is full.  Pour the remaining sauce on top of the enchiladas.

Top with more Chihuahua cheese.

Lightly cover the casserole with aluminum foil and bake at 350° for 30 minutes. Remove from the oven and uncover. Serve warm.

Enchiladas de Queso Chihuahua con Chili Poblano

This recipe is inspired by tamales with poblano chilis.  Most tamales I have eaten have been filled with beef, pork or chicken and, although I have had some great tamales over the years, one type of tamale remains unique among the rest because of its simplicity, clarity and sheer perfection.  If you’ve never had a green chili tamale you’ve been missing out on a wonderful thing!

Here in the United States, poblano chilis are mostly known as the main ingredient in chili rellenos…you know, the big green chili dipped in fluffy egg whites and fried to a delicious, golden brown.  As for Chihuahua cheese, well, it’s a soft, pale cheese, similar to, but not exactly like mozzarella.  Poblano chilis and Chihuahua cheese were made for each other.

Oh, by the way, mark your calendar.  I’m making a vegetarian dish!

Ingredients:

4 chilis poblano, roasted and cut into slivers

1 lb Chihuahua cheese (cut into ¼” sticks)

3 Tbs butter

4 Tbs flour

½ tsp cumin

½ tsp garlic powder

4 cups vegetable stock

14 corn tortillas (homemade, if you’re lucky)

¼ cup green sauce (salsa verde: tomatillo/serrano sauce)

* check out the recipe for salsa verde here *

Directions:

Rinse the poblanos under cold water.  Dry them off and place them on a parchment paper covered baking sheet.  Bake at 400° for 30 minutes, turning every 10 minutes. 

Once the chilis have blistered on all sides, remove them and place them in a plastic storage bag for about 15 minutes.  Steaming the chilis will allow you to easily peel away the outer layer of the chilis.

Once the chilis have steamed and cooled, remove them from the bag and place them on a clean work surface.  Remove the stems and peel away the outer “skin” of the chilis.  They should peel easily.  Slice the chilis lengthwise and lay them open.  Remove the seeds. 

Cut the cleaned chilis into thin ribbons and set aside.

Slice the cheese into ¼” sticks.  Set aside.

Start a roux with the butter and flour.  Add the cumin and garlic powder.  Simmer and whisk for a few minutes.

Add the vegetable stock.  Stir until thickened. 

Pour one half of the sauce into a large casserole dish.  Keep the rest of the sauce in a warm place.

Lay some tortillas on a clean work surface and add the fillings.  These will be some thin enchiladas!

Add 1 strip of cheese and an equal amount of poblano chili to a tortilla.

Roll the tortilla and place in the casserole dish.  Continue in this fashion until you run out of chilis, cheese or tortillas.  Pour the remaining sauce over the enchiladas.

Add some dots of the salsa verde along the top of the enchiladas.

Add strips of Chihuahua cheese across the top of the rolled enchiladas.

Bake in a 350° oven for 25 to 30 minutes, or until the cheese on top bubbles and begins to brown.

Note: I was hungry and I forgot to take a picture of the final dish.  I trust that you can imagine what the finished dish looked like…soft, creamy enchiladas with a toasted cheesy topping.  Yes…that pretty much sums it up.  Enjoy!