This enchilada dish is not as authentic as "real" enchiladas, but it is fast to prepare, feeds a lot of people, and always gets good comments.
The original calls for corn tortillas "softened" in hot oil. As this is time consuming and oily, I experimented and finally settled on using those pre-fried, crispy corn tortillas they sell all stacked up in a tube. These also come in pre-seasoned varieties, which work well.
|Crispy corn tortillas (aka tostada shells)||1 Pkg (15-20)|
|Green pepper||1, chopped|
|Soup, cream of chicken or mushroom||2 cans|
|Cheese||1 lb, grated|
|Evaporaed milk||1 can|
|Green chilis||1 can (or more, to taste)|
|Chicken||1 (the fryers from Bashes or Costco work well)|
|Sour Cream||8 oz.|
- In a saucepan, combine green peppers, soup, onions, green chilis and evap. milk.
- Heat until bubbly.
- Fold in chicken and sour cream
- Put down a layer of tortillas in a large baking dish
- Pour on soup mixture, top with cheese
- Repeat layers and build it up
- Top with cheese (optionally -- let stand in the fridge, overnight)
- Heat at 350 deg. for 30 minutes or until bubbly.
Enchilada Sauce a'la Walt Foote
- In a saucepan, make a siimple roux with 2 T flour + 1 T butter + garlic (minced)
- Dump in the frozen chili paste + 1 Cup of water
- Allow to bubble and get hot.