Sunday Supper

The first time I had Mexican food I was about 12 years old.  I was at a sleepover party and tacos were on the menu.  I must have eaten 4 of them.  I was absolutely blown away by the crunch of the shells coupled with the tangy salsa and spicy ground beef.  Unlike my own children who basically eat meat and salsa, I remember loading them up with shredded iceberg lettuce, cheddar cheese and chopped tomatoes, and  I fell in love with this new (to me) style of cuisine.  Hmmm.  Good times only made better a few years later when I had my first visit to California and put together Mexican food with margaritas.

For yesterday's Sunday Supper, I revisited my love of Mexican style food with chicken enchiladas.  It was another overcast Sunday and cooking something fragrant in the crockpot was the perfect antidote to a damp, gray day.  The hubby had bought a family sized package of bone-in chicken thighs this week, so he tossed  (under my direction, of course) 8 of them in the crockpot with a good dousing of smoky bar-b-q sauce.  He turned the temperature to low and we simply let them simmer for 4 or 5 hours.  I then removed them with a slotted spoon (because they were positively falling off the bones tender) and shredded the chicken with a fork.  I added about a tablespoon of chopped poblanos chilies in adobo to fire things up a bit, put them pack into the pot on warm and then prepared the rest of the accompaniments.  Flour tortillas were wrapped in foil and placed in the oven to warm, a slightly under ripe avocado was sliced, some arugula was cleaned, sharp cheddar was grated and refried beans with adobo were heated through.  It was a bodacious make your own enchilada sort of dinner and you can see my version in the picture above.  The green drizzle is commercial salsa verde and added a little kick to a fine Sunday Supper.   Probably not the most authentic enchiladas ever, but they were easy, loaded with delicious green things and not overly dense, like Mexican can sometimes be.  Yum.