your favorite enchilada recipe?
I'm looking for a new recipe for this classic...
I am wild about blue corn stacked enchiladas filled with queso fresco, slathered in a zingy Hatch chile sauce, sprinkled with Cotija, and topped with a runny fried egg. If meat is required, I am using smoked pulled pork. I also love rolled enchiladas stuffed with avocados and a mix of onions and poblano rajas in a light clear sauce topped with crumbled cheese and a very light fresh tomato salsa.
Pink parsley showcased CI recipes and I thought they were delicious. Fine Cooking has a great enchilada verdes recipe that I love. It has cream so not authentic but delicious none the less.
I have an old Betty Crocker International Cookbook that substituted American staples for authentic ingredients that just weren't available in much of the US 20 or 30 years ago.
So, anyway, the cheese enchilada with green sauce recipe has no resemblance to an actual salsa verde, but it is totally addictive.
The sauce is kind of a bechamel with spinach and cumin in it, and there are canned chiles and a couple of cheeses and sour cream inside.
This recipe was my introduction to cumin many years ago, and I still get that heady, oh my that's wonderful feeling when I smell the aroma of cumin.
I don't care if it's not authentic Mexican. It's delicious.
I used to make green enchiladas from a Trader Vic recipe many years ago and my friends licked the dish with their fingers! I can find the recipe if you want, but, as I recall it started with spinach and cream of mushroom soup in the blender, exotic for its time, but not this time.
re: iL Divo
Here you go! I haven't made this for about 40 yrs but I think I'll do some this week (minus the MSG)!
Green Enchilada Sauce
Trader Vic Pacific Islands Cookbook
2 cans cream of mushroom soup
1 small can Ortega green chiles (3 ½ oz)
1 lg onion, chopped
1 clove garlic, minced
1 can chicken broth
½ cup raw puréed spinach
½ tsp salt
1 tsp MSG
2 Tbs flour
½ pint sour cream
Purée soup, chiles, onion and garlic in blender. Add to chicken broth in a saucepan and bring to a boil. Add spinach and seasonings and simmer 10-15 mins. Thicken with flour mixed with a little cold water. Stir into sauce and bring to a boil. Reduce heat and stir constantly to avoid lumping. Correct seasonings and pour over basic Cheese Enchiladas and bake in moderate oven. Top with sour cream before serving.
Basic Cheese Enchiladas
2 cups cottage cheese
1 lb NY white cheddar, shredded
¼ cup chopped, cooked onions
¼ cup crushed tostadas
2 Tbs chopped jalapeño chiles
1 tsp salt
1 tsp MSG
Mix all ingredients except tortillas and oil. Fry tortillas in oil until pliable, not crisp. Drain and dip into sauce, coating both sides. Fill with the cheese mixture and place, seam side down, in greased baking dish. Pour sauce over and bake in 350° oven until piping hot. Top with sour cream to serve.
re: iL Divo
Here it is. I can't find a link online for Betty Crocker's International Cookbook (1980).
I'm including the intro from the book - times have changed!
Enchiladas with Green Sauce 4 Servings
"The classic Mexican green sauce is made from a special variety of green Mexican tomatoes, difficult to find in the United States. Our Green Sauce - a Mexico City specialty- is made with spinach. The Cheese Filing makes this a fine Mexican party dish when you want to serve enchiladas but prefer a meatless main dish."
Mix and set aside:
2 cups (8 oz) shredded Monterey Jack cheese
1 cup (4 oz) shredded Cheddar cheese
1 medium onion, chopped
1/2 cup dairy sour cream
2 tbs snipped parsley
1 tsp salt
1/4 tsp pepper
- - - --
10 oz spinach (or 1 pkg frozen, cooked and well drained)
2 tbs margarine or butter
2 tbs flour
1/4 tsp salt
1/2 cup milk
1 1/2 cups chicken broth
1 to 2 tbs chopped canned chilies
1 small onion, chopped
1 clove garlic, finely chopped
3/4 tsp ground cumin
2/3 cup dairy sour cream
Wash spinach: cover and cook with just the water that clings to leaves until tender, 3 to 5 minutes. Drain and pat dry with paper towels: chop coarsely.
Heat margarine over low heat until melted. Blend in flour and salt. Cook over low heat, stirring constantly, until smooth and bubbly: remove from heat. Stir in milk and 1/2 cup of the chicken broth: heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in remaining chicken broth. Cook and stir over low heat until hot: remove from heat. Stir in spinach and remaining ingredients.
Heat 8 six inch tortillas, one at a time, in ungreased hot skillet until softened, about 30 seconds. Dip each tortilla into Green Sauce to coat both sides. Spoon about 1/4 cup Cheese Filling onto each tortilla; roll tortilla around filling.
Arrange enchiladas seam sides down in ungreased oblong baking dish, 12 x 7 1/2 x 2 inches. Pour remaining sauce over enchiladas. Cook uncovered in 350' oven until bubbly, abut 20 minutes. Garnish with shredded Cheddar or Monterey Jack cheese and lime wedges if desired.