A long, long, time ago, in a far away time and place (40 years ago and 3 or 4 miles from here) my father would throw together some of the best Mexican food ever eaten. At least that's the way I felt about his enchiladas. I don't know where he bought his tortillas for we had no Mexican influence here then, but I do know he deep fried them, probably in Crisco oil. I don't know how he made the sauce, but I'm reasonably sure he fried the hamburger in a skillet. We had never had food like this before and it was wonderful. I remember eating seventeen of them once. I was a teenager then and my stomach went down into each leg.So, thanks to my good friend, Joe's, recommendation for this recipe, found at Cooks Illustrated online, I had to give it a try. My wife and I worked most of the afternoon making the tortillas from "scratch," bbq'ing the chicken; and cooking the sauce, also from "scratch." We agreed that we didn't think this would be as good my dad's enchiladas were; but we were wrong. These babies were scrumtious and we'll definitely have them again.
