But what kind to make!?!? I am indecisive, "Salsa Verde or ancho, salsa verde or ancho, salsa verde or ancho...AHHH!" Compromise, make both. Period. Its done, I want both.
Whilst that simmered I chopped, diced and sauteed purple onion (because that's what it is, its hardly red onion!) until it reached the peak of uber yummy caramelized perfection.
So that was the basis for the ancho enchilada, moving on to the salsa verde. Open a jar of Salsa Verde. Seriously, if you can find a delicious brand of salsa verde (we have Herdez) use it! But not all of us are so lucky I will post a salsa verde recipe later.
Continuing on, I began the filling with with one big and beautiful diced clove of garlic and sauteed it briefly. Next, with the addition of some frozen spinach and salt, pepper, and red pepper flakes, placed a lid over the pan and let sit over medium heat until the spinach thawed (and if one would use fresh spinach, until that wilted). Utilizing the scrumptious roast chicken waiting in the fridge, I shredded a few ounces and added it to the pan, turned off the heat and let it sit.
Traditionally to prepare corn tortillas one must dip them in hot oil. This results in a mess of spattered bubbles, wasted oil, burnt fingers, effort, hungry tummies, family feuds and other such troublesome incidents, so instead Rick Bayless showed me (or his tv show introduced this to my mom who showed me and am now showing you) to spray each side of a tortilla with cooking oil. Then by putting them on a cookie sheet in the oven for 5 minutes, one escapes the dramas listed above.
Finally here we are, that much closer to lunch.
Fill a tortilla with some chicken and spinach mixture, some cheese and love. Set aside.
For the ancho enchilada dip a tortilla in the ancho sauce, fill with onion and cheddar cheese. Set aside.