Due to early colonization and then trade with many countries, Mexican cuisine is influenced by a variety of ingredients and styles. So the food we call “Mexican” is actually a hodge podge of several cultures and preparation methods.
While the first reference to the term enchilada appeared in the United States in 1885, using tortillas as a wrap can be traced back to the Aztecs. These recipes hee don't date back to the Aztecs, but they offer modern interpretations of classic chicken enchiladas dishes and easy cheese enchiladas.
Chicken Enchiladas Suizas
Ingredients
For Enchilada sauce:
- 12 oz can Whole tomatoes
- 17 oz can Diced Green Chiles
- 1 Medium onion, roughly chopped
- 2-3 Garlic cloves, peeled and chopped
- 1 cup Thick sour cream
- Salt and pepper to taste
For assembling:
- 12 Flour tortillas
- 2 lbs Boneless chicken breasts, cooked and shredded
- 4 cups Swiss or Jack cheese, grated
- 1 bunch Green onions, chopped
- 1 cup Thin sour cream sauce
Instructions:
- Prepare the Enchilada Sauce by blending together tomatoes, green chiles, onion, garlic and sour cream in a food processor or blender.
- Season with salt and pepper to taste and pour into a large saucepan. Heat thoroughly. Heat tortillas in a microwave for 35 to 40 seconds. Using tongs, dip a tortilla into the enchilada sauce and lay it inside a 9X14 pan.
- Stuff enchilada with chicken, cheese and onions. Roll and place seam side down in the pan. Repeat for all 12 tortillas, reserving a small amount of cheese and onions.
- Cook in preheated 375 degree oven for 15 to 20 minutes or until brown. Spoon a small amount of enchilada sauce on each enchilada and cover with shredded swiss or jack cheese.
- Cook until cheese melts.
Serves 4 - 6
Easy Cheese Enchiladas
Ingredients:
- 4 Burrito Size Flour Tortillas
- 1/2 cup Ricotta Cheese
- 1 Tbsp. chopped Scallions or Green Onions
- 1/4 tsp. Coriander
- 1/3 tsp. Ground Cumin
- 1/4 tsp. Chile Powder
- 1/8 tsp. Cayenne Pepper
- 1 tsp. Lemon Juice
- 1/2 cup Mozzarella Cheese
Instructions:
- Lightly spray oven baking dish with cooking spray.
- Wrap tortillas in aluminum foil and in a preheated 350 degrees F oven or toaster oven for 10 minutes, or until warm and soft. Remove the tortillas. Turn the oven or toaster oven temperature up to 375 degrees F.
- In a small bowl, combine, coriander, cumin, chili powder, cayenne pepper, green onion, lemon juice and ricotta cheese. Mix thoroughly.
- Take 2 tablespoons of cheese mixture and spread in the center of each tortilla, then roll them up. Place tortilla in baking pan. Cover with foil and bake in a preheated 350 degree oven for 20 minutes.
- Uncover pan, sprinkle enchiladas with mozzarella cheese and bake 5 minutes more, or until the cheese melts. Serve immediately while hot.
Makes 4 large enchiladas. Serves 4.
For combo platters, serve with Burritos, Tex Mex flank steak dishes, and Tacos.
Christopher T. Reilly - Hello. I have been a professional writer for 25 years with experience that encompasses articles, essays, websites, Internet content, stage ...
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