oh man, I feel like a dumbass.
I made enchiladas and I could have just made guac! It was hot today! I even have decent chips!
El Pato has been my go to enchi sauce for a while, their red is divine.
Unfortunately, I went with green. And I didn't strain it, so I got seeds and fibers. No biggie I thought, the sour cream will neutralize that problem.
Reader, it did not neutralize that problem, and now I get to pick at my teeth with dental sticks.
What's even worse is they turned out utterly fantastic, some of the tastiest enchiladas I've made in years.
Well, I've learned my lesson. El Pato for red, Las Palmas for green. (I use their recipe).
The chicken was boring, so I hit it with diced onions and minced garlic. It was still boring, which confused the hell out of me. Onions and garlic fix everything!
I hit that with some tabasco sauce after cutting the heat to the pan. THAT gave it a delightful kick.
I've got a tray of utterly delicious enchiladas that should have a dental warning label.
