Enchilada
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[ehn-chee-LAH-thahs ] a tortilla dipped in chile sauce, stuffed with a variety of ingredients then rolled up and baked. The word "enchilada" just means "in chile". In Mexico the dish is simple "street vendor" fare and not typically the more elaborate version we see in most U.S. Mexican restaurants. There are two basic methods of making enchiladas. The first method is where the tortilla is lightly fried then dipped in a warmed chile sauce then filled and rolled. The second method dips the tortilla in "raw" sauce then lightly fried, filled and rolled. According to American Food and Drink an article in "American Speech" in 1949 described the enchilada as "a Mexican dish prepared more for turista than for local consumption
Ingredients
- 1 large Chicken breast
- 1 cup of sour cream
- 1 can of chiles
- 1tbsp chili powder
- 1 tbsp cumin
- 1/8 tsp red pepper
- 1 lg can of enchilada sauce (28 oz)
- 1 can of re-fried beans (14.5 oz)
- 1 cup Mexican Cheese
- 1 cup of mozzarella cheese
- 1 bag of tortillas
Instructions
Boil the chicken breast, till done (about 20 min to an 1/2 hour on medium high). Shredd the chicken, add 1 cup of sour cream, 1 can of chilies, 1 tbsp. chili powder, 1 tbsp cumin, 1/8 tsp. red pepper, 1/2 can of re-fried beans. Stir it up. Add 1 cup of cheddar cheese, 1 cup of mozzarella cheese. Put 1 heaping tbsp of meat mix on the tortilla and roll it up. Put some enchilada sauce in the bottom of the casserole dish. Put the rolled up tortillas in the casserole dish, add the enchilada sauce and top it of with the Mexican Cheese. Cook in a 350F oven for 45 min. You can replace the chicken with ground beef.
http://arrisje.com/enchilada/*Click on this picture below, save it to your computer and print it as a 6×4 picture*
