Saturday, October 08, 2005

Enchiladas with Creamy Green Chile Sauce

I was never a fan of Mexican food until in 1988, a Mexican National friend and co-worker of mine at a beef packing plant where we worked together introduced me to real Mexican food. His wife, Minnie, was a petite 4'11 girl who was no more than 21 years old at the time, and had the cooking experience of a 70 year old who had cooked for a living. So many recipes labeled as Mexican, are Americanized versions of what the real thing is supposed to be. I remember one day he brought in a dish for me that Minnie had made. I asked: 'What is it?' He told me. ( My spanish was weak at the time and WHOOSH, right over my head! )I then asked what's in it? He said: 'You don't want to know amigo!" I still don't know what was in it, but it matters not; it was one of the most delicious meals I ever ate. Thank you Lupe and Minnie.



1 T. butter
3/4 C. chopped onion
1 large clove garlic, minced
1/2 t. salt
1/4 t. ground cumin (We use LOTS more- up to 2 TBS!)
2 T. flour
1 1/2 C. chicken broth
2 cans or jars (4.5 ounces each) chopped green chiles (undrained)
vegetable oil for softening tortillas
12 corn tortillas
2 C. coarsely shredded cooked chicken
2 C. shredded Mexican-blend cheese
1 C. whipping cream
1/3 C. sliced green onions
1 can (2.5 ounces) sliced ripe olives, drained
3 roma tomatoes, seeded and chopped
Green enchilada sauce
Chopped fresh cilantro (optional)


In a saucepan, melt butter over medium heat. Saute onion until transparent. Stir in garlic, salt and cumin. Stir in flour until well combined. Slowly stir in broth. Add chiles and stir well. Reduce heat to simmer; cook, uncovered, about 15 minutes. (Sauce can be prepared to this point, cooled and refrigerated 24 hours in advance.)

Preheat oven to 350°F. Place as many tortillas on 2 cookie sheets as will fit in a single layer. Brush lightly on both sides with vegetable oil. Bake 3 minutes to warm and soften tortillas before rolling. Stack on plate and cover with foil to keep warm while filling. Repeat until all tortillas are warmed. Combine chicken and 1/2 cup of the green chile sauce.

To fill tortillas, place 2 tablespoons chicken or pork mixture and 2 tablespoons cheese across center of each tortilla. Roll up and place seam-side-down in shallow 13 x 9 inch baking dish. Pour remaining sauce over rolled enchiladas; then pour cream evenly over entire mixture and top with remaining cheese. Sprinkle with the green onions and ripe olives. Bake, uncovered, in preheated oven for 20 minutes. Sprinkle with chopped tomatoes and cilantro, if desired, and serve.

Pour the enchilada sauce over everything when assembled.

A green chili with pork would go well with this as an additional sauce with the creamy sauce here, and the green enchilada sauce. Diced tomatoes, chopped raw onions, shredded lettuce - there is no end to what will work as an accompaniment. Enjoy :-)