1 1/2 tablespoons fresh cilantro (4 tablespoons more later)
1 16 ounce can green chile enchilada sauce
1/2 tablespoon basil
4 tablespoons parsley
1 fresh green chile
2 jalapeno peppers
1 green bell pepper
1 medium onion
3 garlic cloves
4 tablespoons fresh cilantro (1 1/2 tablespoon more earlier)
1 teaspoon ground cumin
1 tablespoon vegetable oil
2 cups grated Four Mexican cheeses
12 corn tortillas (You might want more in case some fall apart)
2 tablespoons vegetable oil
no-stick cooking spray
You might need two baking dishes
Preheat oven to 350 degrees. Use no-stick cooking spray on baking dish.
Dice 1 1/2 tablespoons cilantro. Add cilantro, green enchilada sauce, basil, and parsley to first saucepan and bring to boil on high heat. Then simmer on warm heat for 5 to 10 minutes or until sauce thickens. Set aside.
Remove seeds from green chile, jalapeno peppers, and green bell pepper. Dice green chile, jalapeno peppers, green bell pepper, onion, garlic, and 4 tablespoons cilantro. Use second saucepan to saute green chile, jalapeno pepper, green bell pepper, onion, garlic, cilantro, and cumin in vegetable oil for 5 minutes or until onion is soft.
Heat the tortillas for about 20 seconds in a microwave to make them easier to roll. Pour enough oil to cover the sauce pan. Dip one tortilla at a time in the hot oil. Cook for about 5 seconds.
USE TONGS TO DO THIS. You really don’t want your hands near searing oil. USE A BACK BURNER to heat the tortillas. Repeated dipping tortillas into hot oil can result in hot oil splattering on you. (While you scurry to the faucet for blessed cool relief, be thankful you live on a planet where 71 percent of the surface is water. You’d be out of luck on Mercury. No water utility companies there.)
Have a plate just a few inches away for your heated tortilla. It’s distressing to find out how quickly a hot, oil-dripping tortilla can fall apart.
Cover each heated tortilla with a paper towel to absorb oil.
Dip tortilla in sauce. Add about 1/12 of the fillings’ ingredients plus grated Four Mexican cheeses on top of each tortilla. Roll each tortilla and put it against the side of the baking dish or as close to another rolled tortilla as possible. Hold the tortillas together with a toothpick if desired. (Be sure to have the toothpick as conspicuous as possible to avoid biting into it later.)
Pour the sauce evenly over the tortillas. Sprinkle any remaining ingredients on top. Bake at 350 degrees for 20 minutes or until any cheese on top bubbles.
1) Enchilada means “served with chile pepper.”
2) My aunts fled from their ranch before the forces of Pancho Villa during the Mexican Revolution. One of them made enchiladas from scratch. Pancho Villa was not after them for their enchiladas, only their ranchero.
3) Every year Las Cruces, New Mexico makes the world’s biggest enchilada.
4) The Nixon administration was fond of the expression, “the whole enchilada.”
5) “Enchiladas Suizas” means “Swiss enchiladas.” Swiss immigrants to Mexico topped their enchiladas with cream-based sauces. Swiss immigrants in Mexico, who knew?
– Chef Paul
As an e-book on Nook
or on my website-where you can get a signed copy at: www.lordsoffun.com