Chicken Enchiladas

Chicken Enchiladas

I have made this recipe for MANY years.  The copyright on the book is 1971 and I think I bought it not long after.  It is appropriately named The Mexican Cookbook  and features photos of people and places in Mexico as well as their personal recipes.  I love it.

My favorite has always been the chicken enchiladas.  Making them first introduced me to the spice, cumin.  That spice aroma always signifies classic Mexican food to me.  I know it can be found in other culture’s cuisine but it distinctly reminds me of all things Mexican.

I have been to Mexico twice.  Once when I was in high school and our Spanish club went to Mexico City on a bus. I still remember much of that trip due to the scary-crazy driver we had. We were lucky to have made it home.  And the second time I went was with friends to Cancun. That trip was made memorable because I was relentlessly teased because I wouldn’t drink the water and even brushed my teeth with canned soft drinks or the little juice boxes I brought along.  But after we got home and most of my travelling companions got nasty intestinal bugs from their teeth brushing and water drinking, I was no longer the butt of their jokes.  I guess it was a small price to pay.

Stay true to your convictions!  Juice boxes rule!

 

Enchiladas Acapulco

12 small tortillas and oil for frying

Sauce:

1 quart chicken broth

6 tablespoons mild chile powder (I cut it back to  two tablespoons)

1/4 teaspoon garlic salt

1/4 teaspoon cumin

salt and pepper to taste

2 tablespoons cornstarch in 4 tablespoons water

Bring first 5 ingredients to boil.  Add cornstarch, then boil 1 minute.

Filling:

3 cups cooked chicken, shredded

3/4 cup black olives, sliced (I only used these as a garnish on top)

3/4 cup blanched almonds, sliced

1/2 cup cheddar cheese, shredded plus additional cheese for top

1/2 cup sauce

Heat ingredients in 2 tablespoons butter (my chicken was already hot so I did not do this step)

Directions:

Fry tortillas quickly on both sides in hot oil.  Drain and keep warm in a covered casserole.  Dip tortillas in warm sauce, put 1/3 cup of filling across each one and roll tightly.  Place side by side in a lightly greased  pan.  Sprinkle additional cheese and a few tablespoons sauce over enchiladas.  Heat in 350 degree oven 10 minutes.  Serve with remainder of sauce, sour cream,and sliced green onions.  (This is not a spicy-hot recipe however you can add red pepper or hot sauce to the sauce to make it so.)

Here’s a photo journey to help you create your own Enchiladas Acapulco. You can see the cute little cookbook in the background.  It’s a keeper.

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The filling should be moist but not runny.

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Next fry the tortillas in oil.  It doesn’t take much oil and it  helps to start the cooking process for the tortillas.

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Add 1/3 cup filling to the tortillas after they have been dipped in the sauce. If you put the olives in the filling, you will have a heaping 1/3 cup, otherwise it is a regular 1/3 cup.

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Roll up in place in a pan.  Add a bit more sauce and extra cheese. Bake for about 10-15 minutes at 350 degrees.

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I served mine with “Fakeritas” (non alcoholic margaritas) and garnished with olives and sour cream.

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2 Responses to Chicken Enchiladas

  1. Sally Stempinski January 24, 2016 at 2:03 pm #

    These are great!

  2. Sherri January 25, 2016 at 4:54 am #

    These look yummy!

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