I am a native San Franciscan. My mother and father both are from the city by the bay. My late Grandpa Joe also was from San Francisco. My late Grandpa Chig also lived with my late Grandma Rose in San Francisco. My Noni Julia still lives in San Francisco. Both of my grandpa’s loved sports. I used to watch the San Francisco 49ers play with my Grandpa Chig. I remember when I was in high school, the 49ers played in the super bowl. My Grandpa Joe wasn’t superstitious, but he did have a stuffed “Joe” (I think after Joe Namith) doll that he used to get out whenever he watched the 49ers play. He also had a San Francisco 49ers hat. When I had my first apartment out of college, my Grandpa Joe and Grandma Julie gave me a San Francisco 49ers barbecue. The helmet, red and gold colored, served as the cover for the barbecue. I am very proud of where I come from and very proud of the team that never gives up. I am not an avid sports aficionado, but I do have pride in my team. Cheers to the 49ers for making it to the Super bowl in 2013.
Buy prepared Enchilada sauce or make your own:
2 1/2 cups of tomato sauce
2 Tablespoons of oil
1 Tablespoon of cumin
3/4 teaspoon of chili powder
1/2 teaspoon of pepper
½ large green pepper, finely diced into bite size pieces
Combine ingredients in a medium size sauce pan and simmer for thirty minutes on medium heat.
Combine first three ingredients in a large saucepan and simmer for fifteen minutes.
Combine chicken, onion, chili powder, cumin and pepper together, tossing or stirring to distribute spices evenly.
Brush inside of each tortilla with two tablespoons of enchilada sauce and top each tortilla with 3 to 4 tablespoons of chicken mixture.
Set aside ½ cup of grated cheese. Use the other half to sprinkle some of the cheese inside of each tortilla and roll up the tortilla. Next, place the tortilla roll, in a baking dish and pour the remaining enchilada sauce over the tortilla mixture. Bake 15 minutes in a 350 degree oven. Then, top with remaining cheese and return to oven to bake an additional 10 minutes, until cheese is melted and bubbly.
1 ½ cups Enchilada Sauce*
1 ½ cup stewed tomatoes, drained
¼ cup chopped green chilies, drained
3 cups cooked, shredded chicken
1 medium onion, finely diced
1 tsp chili powder
1 tsp ground cumin
½ tsp pepper
8 corn tortillas
1 cup grated Mexican Cheese