Enchilada sauce and enchiladas!

Enchilada sauce and enchiladas!

I’m terrible about posting. I realized that I do need to be more diligent about it because I use this as my reference for how to make stuff. I decided to make some enchiladas again. I couldn’t remember how I did it the last time because it had been so long ago. I like making the sauce because then I control the amount of sodium in it. I have used some of the store bought sauces and they are typically salt bombs. The sauce is actually quite easy to make. I’ve got both the sauce recipe as well as the actual enchilada recipe below. We like flour tortillas (I know traditionally it is corn) so for this one I made flour tortillas to go into it.

Enchilada sauce

  • ~ 1 lb tomatillos
  • 1 medium yellow onion
  • 1 anaheim pepper
  • 2 jalapeno peppers
  • Cumin (~1 Tbsp)
  • Mexican oregano (~2 tsp)
  • Salt (~ 1 tsp)
  • Black pepper (~ 1 tsp)
  • Handful of cilantro (I forgot this when I made it)

Directions:

  1. Peel and wash the tomatillos and cut the onion into quarters and simmered in water for 10-15 minutes.
  2. Toasted the anaheim pepper on stove flame
  3. Add tomatillos, onion, and ~3/4 cup of water to blender
  4. Add remaining ingredients to the blender and blend until desired thickness/consistency
  5. Simmer sauce in pot for 10-15 minutes
Ingredients – 2 jalapenos gave the sauce a little more kick
Boiled for 10-15 minutes

Enchilada recipe

  • 2 cups enchilada sauce (see above)
  • Shredded chicken breast
  • Cheese (monterey jack, mexican blend, cheddar, mozzarella) – whatever your heart desires
  • Tortillas (corn or flour) – I ended up making my flour tortillas because we enjoy them better than corn overall

Directions

  1. In a casserole dish, add some sauce to line the bottom of dish
  2. Dip and cover both sides of tortilla in sauce, add ingredients (in this case it was a mixture of the chicken and cheese)
  3. Roll tortilla and place into casserole dish.
  4. Repeat process until casserole dish filled with rolled tortillas
  5. Cover in sauce and then cheese
  6. Bake at 350 F for 30 minutes covered, then uncover and bake additional 5-10 minutes.

-StewsCat

RUNservations

On today’s warm run, I had some thoughts (whether they’re good and/or interesting is up for debate but I wanted to remember them) I wanted to jot down.

  1. Warm weather running sucks.  I had already known that running in hot weather was not fun.  Today’s run confirmed my previous thoughts further.  I’ve alway said that my favorite temperatures to run in are the high 40s F (for long runs) and 50s F.  Due to a morning work function, I had to push my run back until after this meeting.  I ended up starting my run around 11:30 am and the ambient air temperature was 81 F.  Not too bad you say? Well it isn’t if you’re just walking or standing around.  However, once you start running, your body temperature goes up and your body starts working hard to cool itself.  Luckily for me I had a relatively short run on the schedule (I don’t really have a schedule right now, just running to get in decent miles and hit my 70 miles/month goal for 2016).  One thing I noticed is that my heart rate is consistently higher when putting out less effort (i.e. running slower) when the outside temperature is higher.  As an example, on today’s run I put in 4 miles at a relatively relaxed pace and saw that my HR hovered around 156-158 bpm.  Typically when I run at a casual pace my HR is 144-148 bpm.  This definitely tells me that the warmer weather is more taxing on my body.  I also know not to push it.  Coincidentally this article from Runner’s World showed up on my Facebook feed after I finished my run today:  Warm weather running
  2. Garmin 225 GPS / HR watch:  As I just mentioned I was monitoring my heart rate while on my run.  Earlier this year I purchased the Garmin 225 GPS/HR running watch.  I’ve been running with it regularly since I bought it.  I have been very happy with it thus far and it also frees me up from needing to wear a running belt on a lot of my runs.  Before I had the watch, I would run with my phone in a running belt.  Originally I ran with the HTC Incredible 2 (from around 2011 to 2014).  I’d use the GPS function on the phone tied to Runkeeper to keep track of my distance/time.  I also used it to gauge how far I needed to run.  Naturally I upgraded my phone in the fall of 2014 and after about 1 month  noticed that my times were recorded as a lot slower on Runkeeper and the distances were shorter (for runs that I had been doing and knew the distance).  I read up on GPS in phones and accuracy of running apps and found that there is a lot of variation between GPS readings and actual distance based on the phone and GPS chip in the phones.  I started using web sites to track (geodistance) to look at my distances.  I found that my new phone was under-measuring how far I had actually run.  When I looked at the tracking on Runkeeper, the phone would cut off corners (going through houses) in neighborhoods.  It was relatively accurate if I was doing runs that were just long straight runs.  When I ran in the neighborhood and did a lot of turns winding through various streets, it would leave off a lot more distance.  A big reason I chose to get a GPS watch was to have more accurate ways of measuring my distance.  Also with the information on my wrist, I could more easily look at how far I’d run, my pace (and whether I should speed up or slow down) and also track my heart rate.  Since this is getting long I’ll probably do a post just about the watch and its pros and cons.
  3. Grilling.  I purchased a grill sometime in 2014-2015.  I had used it sparingly over the last few years.  I’ve decided that I need to use it more regularly.  So I’ve been doing some grilling here and there.  Yesterday evening I grilled up some chicken drumsticks (I marinaded it in a mixture of soy sauce, sugar, honey, red wine vinegar, fresh garlic, a little sesame oil and olive oil).  I had some freshly made tortillas (well I had made them earlier in the week for lunches) that I put on the grill along with a crooked neck squash my coworker had grown in his garden.  I paired that with a salad for dinner.  Good stuff!

-StewsCat