The Flat Possum Gazette  

Test Kitchen

Courtesy of the Road-Kill Press

Chicken Enchiladas

Chicken Enchiladas

 

Bill - Let's get Mexican for a moment.  There was a woman in San Antonio a few years back named Mary Margaret Curry.  She wanted to publish a Mexican cookbook of Tex-Mex dishes.  So, she contacted all her friends and got them to interrogate their Mexican cooks for recipes.  She put those collected recipes together in a little paperback called "The World of Mexican Cooking". Everything in it is great!  I am going to give you two of those recipes for your enjoyment.  (The book is out of print damnit; the publisher told me so.)

CHICKEN ENCHILADAS


1 small onion, chopped
1 clove garlic, crushed ( I use several more just to be sure)
1 tablespoon cooking oil (Peanut or Canola)
1 can (13 3/4 oz. or thereabouts) chicken broth (homemade chicken stock is better)
3 tablespoon Gebhardt's Chiliquick
2 tablespoon flour
Cooking oil for tortillas
8 red tortillas (For some weird reason, the San Antonio Mexicans use red tortillas for their enchiladas, but non-colored tortillas will work just dandy.)
2 chicken breasts, COOKED ALREADY
About 4 oz. sharp cheddar cheese, grated

Saute onion and garlic in oil until onion is clear; gradually add flour, and cook, stirring constantly, until flour has browned slightly; then add Chiliquick and chicken broth. Simmer for about ten minutes.

While the sauce is cooking, immerse tortillas in hot cooking oil for 30 seconds, turing once, and remove immediately with tongs. Do not allow tortilla to get crisp. It must be pliable.

After you have removed bone and skin from chicken breasts, break up chicken meat into small pieces.  In the center of the tortilla place some chicken and top with about two tablespoons grated cheese and a sprinkling of onion. Fold over the tortilla.  Put enchiladas folded side down and close together in a shallow pan and pour your hot sauce over them. Place them in oven that has been pre-heated to 200 deg. and then turned off.  Leave them in the oven about twenty minutes and serve two to a person.

Now, if you are real smart, you will mince up some Jalapeno, or use pickled Jalapeno and add to this recipe. You could add chopped tomatillos or tomatoes to the hot sauce and cook them along with the other stuff.

This is good stuff.

And, you're lucky, because I going to give you the recipe for Mexican Rice that really complements the enchiladas. They go together like Scotch and Water.

MEXICAN RICE
2 tablespoons cooking oil (Peanut or Canola)
1 Cup rice (I use Texmati, which is a version of Basmati rice developed by Texas A&M, and it smells like popcorn while cooking)
1 clove garlic, crushed (I use several more, to improve my disposition)
1/2 small yellow onion, grated or chopped fine
1 teaspoon kosher salt
1/2 teaspoon cumin, powdered
1/3 8-oz. can tomato sauce
2 Cups water

Saute the rice in a deep skillet in cooking oil until golden in color.  Be careful or it will burn  - so, don't go off and have a beer - watch the rice!  And stir the stuff, for God's sake.  Add garlic and onion and saute until onion is clear.  Add salt, cumin tomato sauce and water.  Bring to a boil and then turn the heat down to simmer, uncovered, for 25 to 30 minutes or until rice is done, (it may take 40 minutes), and the rice looks rather dry.  Do not stir or you will have mushy rice.  Repeat: Resist the urge and DO  NOT STIR.  However, when it looks like it might be done, taste it. Then taste it again, you can add more seasonings now, such as minced Jalapeno, cayenne or whatever grabs you,  and you can tell if the rice is right. You know, done.

Now, go get some lettuce, pull it apart and splash on some ranch or blue cheese dressing and you have you some kind of meal.

Dad

 

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