Talking Hats and Pepper Enchiladas

"You're the one with the hat that didn't say anything."
"You must know some pretty talkative hats."-Two for the Seesaw (1962)

In this movie based on a play, Two for the Seesaw,  the two main characters are played by Shirley Maclaine and Robert Mitchum.  It is very much about the developing relationship between two people using hats as an introduction.  They meet in Manhattan and each are trying to put their lives back together.  It is an interesting character study but as a movie I did not think it was "the whole enchilada".

The roasted pepper enchiladas we had last night were "the whole enchilada".  So many lovely subtle flavors in this dish.  I adapted the recipe from one of Rick Bayless's in Mexico, One plate at a Time.  He used roasted poblano peppers and spinach.  I had red bell peppers and a very ripe tomato. The addition of milk to make a slightly creamy sauce was the same.

Roasted Red Pepper Enchiladas

1 lb. boneless, skinless chicken thighs
2 cups chicken stock
3 large red bell peppers
1 big ripe tomato
1 cup milk
2 tbs finely chopped cilantro
8 oz. Monterey Jack cheese, grated
12 corn tortillas
grape seed oil for frying
guacamole;  2 ripe avocados smashed with juice of 1 lime, 1 tbs. chopped cilantro and a pinch of sea salt 


Poach the chicken thighs very gently in the chicken stock for 20 minutes.  Remove the thighs and let cool, reserving the stock.  

Roast the bell peppers over a flame until the skin is completely blackened.  Place the peppers in a bowl, cover with cling film and let them steam for 10 minutes.  When they are cool enough to handle remove the blackened skin, seeds and ribs from the inside of the peppers.  Cut two of the peppers into big chunks and put in a saucepan with a cup of the reserved stock.  Let simmer to finish cooking the peppers.  Add 1/2 tsp. salt and 1 tbs. chopped cilantro.


Prick the tomato with the point of a knife and place in boiling salted water for one minute.  Remove the skin, coarsely chop and add to the bell pepper mixture.  When the peppers are tender and the tomato has dissolved into the sauce, puree with a hand blender.  Mix the cup of milk with 1/4 cup of the reserved stock and add to the pureed peppers.  Simmer the sauce until it thickens slightly.

Heat about 1" of the grape seed oil in a small cast iron pan just big enough to fit the tortillas.  When the oil is hot, fry the tortillas one at a time for 30 seconds on each side.  Work quickly, you don't want them crispy.  Drain on a brown paper bag.


To prepare the filling, shred the cooked chicken.  Finely dice the remaining bell pepper and mix with the shredded chicken along with 1/2 cup of the grated cheese and 1 tbs. of the chopped cilantro.  Season with a pinch of salt.


To form the enchiladas, put some of the sauce in a shallow dish big enough for dipping the tortillas.  Coat a tortilla on both sides with the sauce, fill with about 2 tbs. of the filling, roll it into a cigar shape and put seam side down into a rectangular baking dish big enough to hold all twelve enchiladas.  Assemble the rest of the enchiladas in the dish and pour over the remaining sauce.  Sprinkle on the rest of the cheese and bake in a 350 degree oven for 35 minutes until the cheese is golden brown.  Let rest 5 minutes before serving.


Garnish with homemade guacamole and sour cream.  Serve with baked black beans and a green salad.


Now that is the whole enchilada.


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