I love Mexican food. I can eat it three times a day! And, I actually did just that on a trip years ago to South Texas. I was in Mexican food heaven.
I recently provided recipes for a Field Editor's Menu to be published in TOH and it will be in the April/May issue. Can you guess what my menu was? Right! Mexican food. Actually, I provided recipes that I have used many times for parties and friends.
Now, I am going to break it down even farther. Enchiladas. I love enchiladas. Texas is most famous for its Tex Mex enchiladas. In New Mexico, it's their green chile enchladas (Yum!). I absolutely love green chili sauce from New Mexico and put it on everything. No, it's not hot, although they do have some that is really hot. Even Arizona has its own type of Mexican food.
But I am going to talk about Tex Mex enchiladas that we find here in Texas. They are so easy to prepare. They only require a few ingredients. I have no written recipe for this. Once you eat a plateful, you'll know how easy they are to prepare. You only need one package - 12 corn tortillas, a large sweet onion (or just a plain onion), shredded cheese, and chili. Years ago, we used Longhorn style cheddar cheese, which is a type of Cheddar similar to a mild Colby cheese. I usually bought a block of it and shredded it, myself. I still do. As for chili, I only use the kind in the red can with a picture of a wolf on it. I do like the 65% lower fat version with real beef and no beans. I usually buy one huge and one regular size can or three regular size cans (about 1 lb. ea.).
Now, to make the enchiladas. First, you quickly fry each tortilla in a small, omelet-size pan with oil. You only run the tortillas through the hot oil for a few seconds on both sides. Any longer and they turn crisp which you don't want. I layer them between napkins to drain the oil off of them.
In a pan on the stove, I warm up the chili only to where it is easily pourable. Does not have to be boiling. I cover the bottom of a 9x13-inch Pyrex dish with chili.
Next, I have my little piles of chopped onion and shredded cheese ready. I sprinkle each tortilla with a handful of onion and cheese and roll up tightly and put in the prepared dish. Put as much in each tortilla as you want. When I get all the enchiladas in the dish, I pour the remaining chili over the whole thing. If there is any left over onions or cheese, I sprinkle them on top. Then cover the top with cheese.
Bake this whole thing at 350º for about 30-40 minutes or until the cheese is bubbling. Take them out and let them sit for a few minutes before serving.
Here in Texas restaurants, these enchiladas (usually seen on the menu as Enchilada Dinner) are served with Spanish rice and refried beans. Preceeded, of course, by chips and hot sauce (or picante sauce). You can add a salad if you like.
So, now you know how to make Tex Mex enchiladas even if you live in Alaska or New York.
Now, I've made myself hungry for an Enchilada Dinner. I may have to get DH to take me out for a Mexican food fix.
I hope you enjoy my recipes in the April/May issue. They are delicious and I'm always giving out the recipes. (I served this entire dinner one time to some friends who brought some relatives with them and afterwards they told me that their brother in law didn't like casseroles; however, were shocked when he cleaned his plate !)
And, if you ever get to Texas, be sure to stop in any little Mexican food cafe and order an Enchilada Dinner (real Tex Mex!). Or, make your own!