Going for the whole enchilada

My first exposure to enchiladas was at a friend’s house ages ago now. It had, to me anyway, odd shapes and flavors I’d not seen before. These were not part of the foods I grew up with.

Enchiladas originated in Mexico and are reported to have come from the ancient Mayan civilization. Like any ancient foods, they’ve undergone some changes over the years, but the basic concept is the same.

I’m sure you’ve had enchiladas at someone’s house where the tortilla was left partially exposed during baking and when served had dried ends that were nearly impossible to cut or chew through. The key to keep that from happening is to have enough sauce and cheese to cover any portions that stick up.

One idea to keep in mind when baking them is to what kind of baking dish you use. Metal will easily conduct heat and the dish will cook quicker. Glass will take longer, but will hold heat in longer, which may cause them to overcook once you remove them from the oven.

CHICKEN ENCHILADA

2 tablespoons canola oil

2 tablespoons all­-purpose flour

2 jars mild salsa or picante sauce, about 4 cups

2 cups chicken broth

1/2 teaspoon salt

1/2 teaspoon black pepper

1 pound diced chicken

1 medium onion, finely chopped

1/2 teaspoon salt

Canola oil, for frying

10 to 14 corn tortillas

Two 4-­ounce cans diced green chilies

1 cup chopped green onions

1/2 cup chopped black olives

3 cups grated sharp Cheddar cheese

Cilantro, for garnish

Preheat oven to 350 degrees. In a saucepan over medium­-low heat, combine the canola oil and flour. Whisk together and allow to bubble for 1 minute. Pour in the salsa, chicken broth, salt and pepper. Bring to a boil. Reduce the heat and simmer while you prepare the other ingredients. While the sauce is simmering, brown the chicken with the onions in a large skillet over medium­-high heat; add the salt and stir to combine. Turn off the heat and set aside. In another skillet over medium heat, heat some canola oil. Lightly fry the tortillas just until soft. Drain on a paper towel­-lined plate. Repeat until all the tortillas have been fried. Spread 1/2 cup of the sauce in the bottom of a 9­ by 13-­inch baking dish. Next, one at a time, dip each tortilla into the sauce. Set the sauce­-soaked tortilla on a plate. Place on some of the meat mixture, chilies, green onions and black olives. Top with grated cheddar. Roll up the tortilla to contain the filling inside. Place the tortilla seam side down in the baking dish. Repeat with remaining tortillas and pour the remaining sauce over the top. Top with cheese and any remaining filling ingredients. Bake for 20 minutes, or until bubbly. Sprinkle chopped cilantro before serving.

ENCHILADA CASSEROLE

2 pounds ground beef

1 medium chopped onion

2 chopped garlic cloves

1 (8-ounce) can of tomato sauce

2-3 tsp chili powder

Salt and pepper to taste

12 corn tortillas

1 can cream of chicken soup

3/4 cups milk

2 cups grated cheddar cheese

Brown beef, onion and garlic. Add tomato sauce, chili powder, salt and pepper. Heat thoroughly. Line a greased, shallow casserole dish with tortillas. Cover with meat mixture. Combine soup and milk. Pour over top. Sprinkle grated cheese over all. Bake at 350 degrees for 25 minutes.

FLOUR TORTILLAS

3 cups all-purpose flour

2 teaspoon baking powder

2 teaspoon salt

3/4 cup shortening

3/4 cup hot water

Combine the flour, baking powder, and salt. Either by hand or with a pastry cutter, cut in the shortening till the mixture is crumbly. If the mixture looks more floury than crumbly, be sure to add just one or two more tablespoon of shortening until it is crumbly. Add hot water to the mixture, or just enough to make the ingredients look moist. With your hand or a large fork, knead the mixture making sure to rub the dough against the sides of the large mixing bowl to gather any clinging dough. If the dough still sticks to the side of the bowl, add a couple more tablespoon of flour until the dough forms a soft round shape. The dough is ready to roll out now, but it is best to let it rest. Cover it with a towel, and let it sit for about an hour. Take the dough, and pull it apart into 10 to 12 balls. Lightly flour your rolling area, and roll each ball with a rolling pin to about 1/8 inch thickness. Place each tortilla on a medium hot cast-iron skillet. Cook for about 1 to 2 minutes on each side, or until the tortilla does not look doughy.

CORNMEAL TORTILLAS

1 1/2 cups flour

1 1/2 cups cornmeal

2 teaspoon baking powder

3/4 teaspoon salt

1 cup warm water (110 degrees)

In a large bowl, stir together the flour and cornmeal. Add baking powder and salt, and mix together well. Stir in water to form crumbly dough. Work dough with your hands until it holds together. On a floured surface, knead dough until smooth. Divide dough into 10 to 12 pieces. Roll each into the shape of a ball. Cover lightly with saran wrap and let rest for 10 to 15 minutes. Flatten each piece of dough by hand, then roll into a 8 to 9 inch round. Heat a large skillet over medium heat. Lightly grease the hot pan, and place one tortilla in the pan. Cook tortilla until light brown, turning to ensure equal browning. Repeat with remaining tortillas.