Enchiladas are one of the most versatile foods on the Mexican menu. These filled and rolled tortillas can be made in many different ways. The filling can be meat, cheese, vegetables, or any combination of these ingredients. You can top enchiladas with a canned tomato-and-chili sauce, or you can make your own sauce out of red or green tomatoes.*
The recipe given here is for enchiladas filled with chicken and cheese, plus a few other good things. The basic directions for preparing and cooking the tortillas can be used with any filling, so why not try some other combinations? How about steamed vegetables? Or browned ground beef and refried beans? Or baked fish?
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Enchilada sauce:
1 medium-sized onion, finely chopped
2 tsp. vegetable oil
3 1/2 c. tomato purée
2 cloves garlic, finely chopped
4 tbsp. chili powder
1/2 tsp. ground cumin
1/4 tsp. oregano
1 tsp. salt
1. Sauté onion in oil until it is soft and yellow. Add tomato pure and garlic.
2. Gradually stir in chili powder, cumin, oregano, and salt.
3. Cover and simmer about 30 minutes, stirring frequently.
Cooking time: 35 to 40 minutes
Makes about 3 cups
*To top your enchiladas, use 3 10-oz. cans or jars of enchilada sauce (mild or hot), heated. If you would like to make your own enchilada sauce, use the recipe provided.
Filling:
1 recipe Shredded Chicken Filling
2 tsp. vegetable oil
1 large onion, chopped
1 large green bell pepper, cleaned out and chopped
1/2 tsp. oregano
1/2 tsp. basil
1. Heat oil in a frying pan. Sauté onion, green pepper, oregano, and basil until onion and pepper are soft.
2. Stir in the shredded chicken and heat through.
Cooking time: 15 to 20 minutes
Makes filling for 8 tortillas
To make the enchiladas:
8 7-inch corn tortillas heated enchilada sauce
2 c. filling
10 oz. Monterey Jack cheese, grated (2 1/2 c. when grated)
sour cream or plain yogurt
1. Place a tortilla in a dry skillet and heat both sides until it softens.*
2. Remove tortilla with tongs and dip in heated enchilada sauce until tortilla is well coated.
3. Place the tortilla on a cutting board and put 1/4 c. of filling in the center and sprinkle with cheese (about 1/4 c.) Roll up and put in a baking pan with the opening face down. Repeat steps 1 through 3 with remaining tortillas.
4. When all tortillas have been placed in the pan, cover them with remaining sauce. Cook in a 350oven until sauce is bubbly (about 15 to 20 minutes). Serve each enchilada with a spoonful of cold sour cream or plain yogurt and garnish with shredded cheese.
Preparation time: 15 minutes
Cooking time: 15 to 20 minutes
Serves 4
*You can also heat the tortilla in a microwave oven for 15 seconds to soften.
