I took the original pan to a party today, and all that was left was reminents in the fridge of its existence...so I created little mini's for you too see...
Texas Tex-Mex restaurants have many toppings for enchiladas, and the most famous being Cheese Enchiladas with Chili Con Carne. My favorite was always a sour cream cheese sauce that was poured over the top of a corn tortilla filled with shredded cooked chicken. Then one day I discovered Salsa Verde was a nice addition...another blog...Ranchero sauce is mostly what is offered on top of enchiladas where I live today...
This was an easy dish to throw together (a day ahead if needed) for dinner, and with leftovers for another day when my kids were little. Visiting my son (I promise to stop talking about this one day) I decided to see if any of the restaurants there or up North had my childhood version...No, and they had never heard of it either???
Corn Tortillas (large package)- tear them into halves for putting up against the sides of the pan as you go around, and one for the middle...layer this and the rest! Shredded Monterrey Jack Cheese- 2 lbs if you like cheese Sauted Onions- Mix with cheese
Chili Con Carne- Topping
Basically it is just your favorite chili recipe, and mine was simple this time...grass feed beef from a whole foods market...brown, and add one can of diced organic tomatoes with chilies. Sour Cream Chicken Enchiladas
1 lb of chicken- take all ingredients and stew until falls apart 1 can of organic diced tomatoes with chilies (I also used 1/2 diced with adobo) 2 Cups of chicken stock
tortillas shredded chicken sour cream (optional) cheese spoon chicken broth mixture over each layer to moisten repeat; until last layer...spread sour cream and sprinkle cheese and cover with foil
1 cup sour cream 1 cup cheese 1 cup heavy cream 1/4 cup soup from chicken
Over low heat mix until well blended, adding more cream if too thick or reverse.
If you want to have fun and notice my chicken portion is made with one of my new cookie cutters...and is in the shape of a snowflake! NOTE: According to US Nutritional facts and the Surgeon General we over indulge when we eat, and this might really be pretty close to what portion size we should be eating at meals...would this be enough for you?
"I experiment with Flavors"...
Elizabeth Stelling, hails from her home state of Texas and has been involved in the food industry via institutional, fast food, B&B's, ethnic eateries and other restaurants since she was fourteen. Now living n New Jersey she has ran her own cafe, teaches culinary classes, runs a small boutique catering and staffing business, restaurant consulting for NJWBO, is a personal chef and shares her love of cooking with local, organic, healthy, and natural ingredients with the community.
Chef E is a member of Slow Food and the American Wine Society, Princeton, New Jersey. She has published written works of poetry and media pieces, as well as ran Open Mics in the Princeton, NJ area.
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