Wednesday, June 4, 2008

Chicken Enchiladas

Grandma Kathy liked to cook without measuring. I can't tell you how many times I tried to learn her recipes, and she'd explain them with measurements like "just a glug," or "a fistful," or "some." So, one day when she was preparing to make these yummy enchiladas, I explained my problem with following her measurements and said, "OK, I'm going to sit here and watch and write it all down so I can make them at home!"

Her response, "OH! Do you want the recipe?"

Turns out THIS recipe was one she followed to the letter, never "glugging" or "tossing" or guessing...much anyway.

The recipe originally appeared in the Los Angeles Times in the 1980s. It was contributed by Phyll Tolstead of Los Angeles.

1 (3 lb.) chicken
2 T chicken fat from roasting chicken
1 medium onion, diced
1 clove garlic, minced
1 (4-ounce) can chopped green chilies
1/2-cup slides green olives (optional)
2 T Worcestershire sauce
1 T chili powder
1 T ground coriander
1/2 tsp. ground cumin
2 cups water
1/4 c. chicken fat or vegetable oil
1/4 c. taco sauce
12 tortillas
1/2 c. butter or margarine
1/4 c. flour
2 c. milk
2 c. sour cream
3 c. shredded Jack or Cheddar cheese

Roast chicken and then shred.

Heat chicken fat in large skillet. Add onion and garlic. Saute until tender. Stir in chilies, green olives, Worcestershire, chili powder, coriander and cumin. Season to taste with salt and pepper. Stir in shredded chicken. Remove from heat.

Heat together water, 1/4 c. chicken fat and taco sauce in large skillet until hot. Dip tortillas in hot sauce just long enough to soften. Divide chicken mixture into 12 parts. Spread chicken mixture down center of each tortilla. Sprinkle about 2 T cheese over chicken in each tortilla. Roll up. Place seam side down in buttered 13 x 9 inch baking dish. Note: Because this is such a large recipe, I often divide this into two or more smaller baking dishes: one for tonight, and the others in the freezer for future meals.

Heat butter in medium sauce pan until melted. Blend in flour until smooth. Gradually blend in milk. Heat to boiling, stirring constantly. Boil and stir until thickened. Stir in sour cream. Pour sauce over enchiladas. Sprinkle remaining 1 cup cheese over sauce.

Bake at 375 degrees about 25 minutes, or until hot and bubbly. Makes 12 servings.

Serve with rice and beans, or other favorite side dishes. Top off the meal with flan for dessert! :)

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