Cuisine : Mexico: Enchiladas
Travel Through Food - Mexico: Enchiladas
Don't have time or money to spend traveling the world? Then bring the world to you through food. Native cuisine is a quick and delicious way to learn about a new culture and community. The possibilities of travel through food are endless and you don't even have to pack a bag!
Today's journey takes us to Mexico where we will create a wonderful baked dish of enchiladas. Enchiladas are great because they can be prepared ahead of time (think easy main course for guests or prep ahead week night dinner), they taste terrific the next day, and they freeze quite well so you can make a big batch and save some for later. Theme your table setting and play some mariachi music for an authentic experience.
The Setup
Most recipes make enough enchiladas for a 9" x 13" baking dish, glass or ceramic. Go from the oven to the table with a red, white or green ceramic baking dish to reinforce your meal in Mexico. Cover your table with a red, green or white table cloth and use colorful plates and napkins. Use a margarita pitcher filled with flowers as an eye catching centerpiece.
Eco Tip: Use cloth napkins to reduce your paper consumption. Picking a solid or neutral color will allow you to use the napkins again and again with variations on other decor.
The Recipe
Corn tortillas are used in traditional Mexican cooking but you can also use flour or a combination of both to suite your taste. Soften the tortillas for a few seconds in the microwave. Place in a tortilla warmer or between two kitchen towels to make them more pliable when filling and rolling. This also cuts down on fat since most recipes call for a quick dip in hot oil to soften the tortillas.
For quick and easy chicken enchiladas buy a rotisserie chicken and shred the meat. Chop half of a yellow onion and saute until soft. Add chopped garlic plus a teaspoon of ground cumin and continue cooking for another minute (don't let the garlic burn). Place in a bowl and add shredded chicken, 1/2 cup sour cream and 1 cup grated cheese. Add salt and pepper to taste.
Coat the bottom of your baking dish with red or green enchilada sauce (found in the Mexican aisle of your grocery store). Two 14-ounce cans should be enough for a 9" x 12" baking dish. Fill your softened tortillas with the chicken mixture, roll and place seam side down in your baking dish. Top with the remaining sauce and another cup of cheese. Bake at 350ºF covered with foil for 30 minutes. Remove foil and bake until cheese begins to brown and tortilla edges get crispy (5 - 10 mins).
For a vegetarian meal swap pinto or black beans for the chicken. Add chopped jalepenos or canned green chiles to increase the heat.
The Finished Product
Serve enchiladas hot. Chopped cilantro, sour cream and salsa make great additions to the enchiladas. The sour cream makes a great finishing touch as well as cooling the mouths of those who are more sensitive to spice!
To round out the Mexican theme serve with rice, beans, chips and homemade salsa. Quench your thirst with a Margarita. Ole!
TIP: GiftStashers, create a registry called Mexican Food and save choices there until you're ready to buy.