Hello everyone and welcome back to another new episode of Nikoli's Kitchen! This was supposed to be my AMA episode, which I did record, but I omitted it from this so I could keep the episode around my normal length. That will be coming VERY soon! In the meantime, I share what's been going on with me lately as I struggle to find the time to get regular episodes recorded. I talk about failing, and why that's okay, so long as failing does NOT lead to giving up. After the break and a promo for the Race Against Time, I break down my recipe for homemade enchiladas! Thank you all so much for listening, and thank you so much for coming on this journey with...
Hello everyone and welcome back to another new episode of Nikoli's Kitchen! This was supposed to be my AMA episode, which I did record, but I omitted it from this so I could keep the episode around my normal length. That will be coming VERY soon! In the meantime, I share what's been going on with me lately as I struggle to find the time to get regular episodes recorded. I talk about failing, and why that's okay, so long as failing does NOT lead to giving up. After the break and a promo for the Race Against Time, I break down my recipe for homemade enchiladas! Thank you all so much for listening, and thank you so much for coming on this journey with me.
Please join The Nickscast and their friends and guests August 14th & 15th to help raise money for Trans Lifeline in the Race Against Time. They'll be live Noon to Midnight EST both days playing Chrono Trigger and trying to achieve every single ending, and there are tons of prizes and fun ways you can be part of it too. To learn more, visit https://raceagainsttime.io/. To learn more about Trans Lifeline, please visit https://translifeline.org/.
Follow Jarred on Instagram at https://www.instagram.com/jaycrushesit/!
Featured Recipe for this Episode
2 t chili powder
2 t chipotle chili powder
3/4 t chili lime sea salt
1/2 t fresh ground black pepper
1/4 t ground cayenne pepper
1 t cumin
1/4 t ground ginger
1/4 t ground turmeric
1/4 t dried oregano
1/4 t ground cinnamon
4 cloves garlic, minced
1/2 yellow onion, chopped
1 sweet bell pepper, chopped
2 T tomato paste
4 T vegetable oil
2 c vegetable stock
1-1/2 T cornstarch
1/4 c tequila
1 T agave nectar
12 corn tortillas
4 c Mexican cheese
1/2 c grilled peppers & onions, finely chopped
1-1/2 c grilled chicken, finely chopped
4 T fresh cilantro, chopped
Add 1 T of vegetable oil to a large saucepan over mid heat.
Once heated, add your onion and bell pepper (substitute hotter pepper to amp up the spice).
Saute for a few minutes, sprinkling in some salt to help sweat them down.
Add your tequila and agave and reduce heat to low. Cover and saute for 15-20 minutes or until nicely caramelized and soft.
While your veggies are sauteeing, add all of your dry spices to a bowl so you can add them all at once when the time comes.
At the end of your saute, return heat to mid and remove cover. Add your garlic and cook for 1 minute, stirring until nicely perfumed.
Add your spices and cook again for just a minute as you continue to stir.
Add the remaining vegetable oil and stir until well-incorporated.
Add your corn starch and cook for 1 minute, stirring regularly. It should become a nice and thick roux; be careful not to burn it!
Add your vegetable stock and tomato paste and stir until well-incorporated.
Using an immersion blender, blend this together until everything is well-incorporated. You don't need or want chunks in your enchilada sauce.
Cook this for about 5 minutes or so, or until it is a nice and thick.
Preheat your oven to 350°.
Spray a 7x11 baking dish with cooking spray.
Add your corn tortillas to the saucepan one at a time and immerse them in the sauce.
Combine your grilled peppers, onions, and chicken with the Mexican cheese (I used a bagged and shredded Mexican cheese blend).
One at a time, add 1/2 c filling to your corn tortillas and roll them up and add them at the end of your baking dish.
Continue this with all 12- you will need to squeeze them in and they'll be quite snug!
Pour the remaining enchilada sauce over the top and top with additional cheese, if desired. Add half of the chopped fresh cilantro.
Bake uncovered for about 30 minutes. Remove the dish from the oven and sprinkle over additional cilantro and rest for 10 minutes before serving.
Enchilada Recipes researched for this episode-
https://lilluna.com/red-cheese-enchiladas-recipe/
https://www.gimmesomeoven.com/red-enchilada-sauce/
https://cookieandkate.com/enchilada-sauce-recipe/
https://www.twopeasandtheirpod.com/enchilada-sauce/
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Guest Appearances
I sat down with my brothers at Epic Film Guys once again to talk all about Godzilla v Kong and its pathetic human characters! Tune in at
https://epicfilmguys.podbean.com/e/review-is-godzilla-vs-kong-the-apex-of-monster-movies/!
Please check out my segment of Heather's podcast at https://justheathers.com/nicholas-haskins/. Thank you so much for having me on the show Heather!
Watch me cook Keto Chocolate Chaffles LIVE with Tricia & Siana of 2 Girls on a Bench at https://www.twitch.tv/videos/1039494727!
Credits
"Ever Mindful" Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
http://creativecommons.org/licenses/by/3.0/
"Daybreak," and "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!
