Went to visit my mother in Idaho today. We made Ancho chili enchiladas together and enjoyed a wonderful meal and conversation. We started with Ancho chili re hydrated with the seeds removed, fresh garlic and cumin blended together then added to a cream base. The filling was made from fresh cilantro, shallots, sour cream, tomatoes and chicken chunks and sharp cheddar cheese. After drenching flour tortillas in the base, we stuffed them with the mixture, covered and baked for 35 minutes then uncovered with shredded chees on top for another 10 minutes (all at 350 degrees).
Mom then added a salad, olives and corn with her home canned sweet pickles. Of course the food was excellent as was the conversation.
