Enchiladas de Pollo y de Carne (Chicken and beef enchiladas)

 

                There are many recipes for enchiladas, varying even within regions. Beef is more likely to be used for the filling in the north of Mexico, while chicken features in the enchiladas  of the center and south. The traditional corn tortillas, which still dominate the central and southern region, are replaced in the north by wheat flour tortillas, developed after the Spanish settlers introduced wheat in the area.

                The tortillas may become soggy if the enchiladas are not served as soon as they are prepared.

Chicken enchiladas

Serves 4-6

Enchiladas sauce

• 60 ml olive oil
• 6 large tomatoes, skinned and chopped
• 1 large onion, chopped
• 2 ml ground cumin
• 1 red bell pepper, cored, seeded and finely chopped
• Salt and pepper to taste

Filling

• 250 gr cooked chicken, diced
• 15 ml chopped raisins
• 60 ml toasted almonds, chopped
• 30 ml chopped green olives
• 2 eggs
• 30 ml water
• Generous pinch of cinnamon
• 12 small tortillas (about 10-12 cm / 4-5 inches in diameter)
• Oil, for shallow-frying

Garnish

• 1 tomato, cut in wedges
• Finely shredded lettuce
• Red onions slices

1. To make the sauce, heat the oil in a pan, add tomatoes, onions, cumin and red pepper ; stir-fry until the vegetables are tender, then add the salt and pepper and remove from heat and keep warm.
2. Combine the chicken, raisins, almonds and olives in a bowl and mix well.
3. Beat the eggs with the water and cinnamon until light and foamy 
4. Dip each tortilla into the egg mixture ; place a portion of filling into the center of each tortilla, roll up and fasten firmly with toothpicks.
5. Heat the oil in a large skillet ; cook the tortillas quickly over medium heat for about 2 minutes on each side, or until golden brown ; drain well on paper towels and remove the toothpicks.
6. Arrange the tortillas on a serving plate and spoon the warm sauce on top ; decorate with the tomato, lettuce and onion.

Beef enchiladas

                A strong-tasting crumbly cheese such as Coon may be substituted for the Cheddar.

Serves 4-6 

• Enchiladas sauce (see recipe)
• 30 ml olive oil
• 12 corn tortillas
• 2 onions, finely chopped
• 250 gr grated Cheddar cheese plus 125 gr extra
• 500 gr ground beef, cooked

1. Preheat the oven to 375F (190C).
2. Heat the sauce in a small pan.
3. In another pan, heat the oil and briefly fry the tortillas ; drain on paper towels.
4. Mix together the onion, 250 gr of the cheese and the beef.
5. Dip each tortilla into the hot sauce ; place some of the beef mixture on each tortilla and roll up.
6. Place, seam side down, in a shallow baking pan ; cover with the remaining sauce, then sprinkle the extra cheese on top.
7. Bake for 20 minutes, then serve.

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