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main meals
Chicken
Enchiladas
It seems that everyone in California has a favorite recipe for enchiladas. Go to just
about any decent backyard cookout or work potluck and you’ll see at least three
casserole dishes filled with homemade enchiladas. There’s even a good chance they’ll
all be pretty different from one another, but it’s unlikely that any of them will taste
bad. You may even become obsessed with one of the dishes, but good luck trying to
get the recipe out of the person who brought it. They may be more than willing to
share the recipe with you, but they probably don’t have any idea how they make it.
Enchiladas are basically an oral history in the form of a recipe. They’re a dish people
learn how to make by helping their mother in the kitchen and there’s never a need to
write anything down. The only way to really figure it out is to take notes while they’re
making it, and that’s exactly where this recipe came from.
LIST of INGREDIENTs: Filling
LIST of INGREDIENTs: sauce
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8–10 medium flour tortillas
1 lb. poached chicken breasts, shredded
1 small white onion, peeled and diced
1/2 cup sour cream, plus extra for
garnish
1 cup grated cheese (cheddar or Jack)
1 teaspoon salt
1/4 teaspoon pepper
1 15-ounce can tomato sauce
2/3 cup water
1/3 cup chopped green peppers
1 tablespoon chili powder
2 whole green chilies, chopped
1 clove garlic
salt and pepper, to taste
method of crafting
1. Preheat oven to 350 degrees Fahrenheit. Lightly grease a 13 x 9-inch casserole dish with
cooking spray.
2. To poach chicken: Place chicken in a pot that is just big enough to hold chicken breasts;
add just enough water to cover by one inch. Bring to a simmer over medium-high heat
and then reduce to medium-low heat. Cook for about 15–18 minutes, or until the internal
temperature of the chicken is 160 degrees. When done, remove chicken from cooking water.
Allow to cool and then shred. Add shredded chicken to the filling mixture.
3. To make the filling: While the chicken is poaching, combine diced onion, sour cream,
grated cheese, salt, and pepper. Cover and reserve.
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