Many people describe Mexican cuisine as spicy, colorful, which has strong and mixed flavor. Mexican cuisine is rich in vitamins, proteins and minerals. One of the most popular Mexican snacks is enchilada. Enchilada was a popular food of the Aztecs and was known back in 19th century. Enchiladas Suizas was first introduced in a restaurant called Sanborn’s in Mexico City. “Suizas” means Swiss. This is so-called because the dish uses a lot of cheese and cream. It is a tribute to the Swiss cuisine. Enchiladas are one of the most famous Mexican foods and you will find these on any Mexican menu, as well as in many places throughout the United States. To make an enchilada, a corn tortilla is heated in oil and then dipped in enchilada sauce. The enchilada is then stuffed with anything from chicken to eggs to beans to vegetables. The Mexican enchilada sauce makes use of the locally grown Mexican chili peppers and is quite spicy.

I am offering a recipe for chicken enchiladas – one dairy and one meat so please use appropriate substitutes when making your desired recipe.

Chicken (Dairy) Enchiladas

Ingredients

  • 3 tbsp plus 1/2 cup oil, divided
  • 1 tbsp flour
  • 1/4 cup New Mexican chili powder
  • 450 gm pareve chicken stock
  • 300 gm tomato puree
  • 1 tsp dried oregano
  • 1/2 tsp ground cumin
  • Kosher Salt
  • 700 gm grated cheddar cheese
  • 2 cups cooked and shredded seitan (Wheat Gluten imitation chicken ) or Tofu
  • 1 onion, chopped
  • 10 corn tortillas
  • 225 gm sour cream, for garnish
  • 110 gm chopped scallions, for garnish

Chicken (Meat) Enchiladas

Ingredients

  • 3 tbsp plus 1/2 cup oil, divided
  • 1 tbsp flour
  • 1/4 cup New Mexican chili powder
  • 450 gm chicken stock
  • 300 gm tomato puree
  • 1 tsp dried oregano
  • 1/2 tsp ground cumin
  • Kosher Salt
  • 700 gm grated Tofutti or other pareve cheese
  • 2 cups cooked and shredded chicken
  • 1 onion, chopped
  • 10 corn tortillas
  • 225 gm Tofutti sour cream, for garnish
  • 110 gm chopped scallions, for garnish

Directions

  • Preheat oven to 350 degrees F.
  • Make sauce: In saucepan heat 3 tablespoons oil, add flour and cook, whisking, 1 minute. Add chili powder and cook 30 seconds. Stir in stock, tomato puree, oregano and cumin and bring to a boil. Reduce heat and simmer 15 minutes until flavors are well-blended. Season to taste with salt.
  • Combine cheese, chicken and onion for filling. Heat remaining 1/2 cup oil in a skillet until hot. Using tongs dip in tortillas, one at a time, to soften, and drain on paper towels. Dip each tortilla in sauce. On a plate fill with a generous spoonful of filling and roll up; place enchilada seam-side down in a baking dish and repeat until all ingredients are used up. Top with remaining sauce. Bake 30 minutes. To serve, top with sour cream and scallions.
Tagged: Stuart