So, I'll start by saying that i forgot to take pictures for the first few steps. But hopefully that wont matter to y'all, but i do know itll get me less attention if i start a post with text, with that in mind...
Welcome to cooking with Zac
All of my recipes are at least 2-4 servings, because i cook for my wife and sometimes in-laws, i will state at the beginning of each how many servings im making, and how much ingredients you will need for each, as well as what tools i used to make them (disclaimer, none of these recipes are my own, im not good enough to invent ****)
Todays dish, is pretty simple (i think) Salsa Verde enchiladas (with or without chicken).
This is for 4 servings:
You will need
Flour tortillas (ideally some medium ones, but smaller or larger ones work fine too
2 pablano peppers
2 roma tomatos
4 chives (more if you want, but its not really needed.
2 cans of black beans
2 cans of salsa verde
2 tablespoons of butter
2 tablespoons of sour cream
(Optional) 2 chicken breasts
1 large pan
1 medium pot (two pots if you use chicken)
9x13 glasswear pans or multiple smaller ones
Potato masher (or just a fork if you dont have one)
Move top oven rack to top position and preheat oven to 475°f
If youre using chicken, fill a pot with water and boil chicken, should be ready by the time youre getting ready to fill
Mix some garlic powder, cumin and chili powder in a small bowl, you'll need about 2 tablespoons worth after everything is mixed
Core and dice the pablanos
If you dont know how to a core a pepper, the main bit of seeds it attached to the top, easiest way to get rid of them is cut through the skin close to the top and rotate it around without cutting all the way through the pepper, when you pull the top, most of the seeds will come out with it.
Toss the cut peppers in a pan on medium heat with some oil of your choice, i use olive oil.
as you add tot his pan youll want to stir regularly
Simmer those for a few minutes while you dice the tomatoes and cut the chives.
You'll want to seperate the green part from the whites, if youre wondering which is which, the "whites" are the put up to the split in the leaves.
After youre done chopping the tomatoes and chives, toss the whites and tomatoes in with the peppers. Let simmer.
Strain a can of beans and add it to the pan, as well as a tablespoon of the bean juices as well as about half of the seasoning mix you made earlier.
At this point, your pan should look something like this: