Bioshock usually does not usually make me hungry, but buying ammo one night from an El Ammo Bandito machine triggered a craving for enchiladas that lasted all week, an itch I scratched yesterday. The recipe is pretty simple.

Featured Tip/Skill: Using Corn Tortillas



I am a big fan of corn tortillas. You can use them to make more authentic tacos, with eggs for breakfast, as a snack with some butter and honey on them, or in recipies like this. To really bring out the flavor of corn tortillas, and to make them flexible enough to bend without breaking, you have to heat them up before using them. I usually do this in a pan on low heat.

Recipe:

- About 2 lbs of meat
- 1 ½ lbs of cheese, cheddar, monetary jack, colby jack or some combination thereof.
- Chopped onions according to taste, I usually use 2 medium onions
- About 10 corn tortillas
- Enchilada sauce

For the meat I have used chicken pulled from a rotisserie chicken bought at Costco and left over pork from my Kalua Pork recipie. You can also use canned chicken, cooked ground beef, or leftover meat from a beef roast.

Variants:

If you want Cheese Enchiladas, just leave out the meat and use 3-3 ½ lbs of cheese.

This if for you Xzyliac. If you want to go vegetarian, you can get 2 lbs of veggies like zucchini, bell peppers, potatoes (reds or golds, cut into relatively thin slices), etc., cut them appropriately, brush them with olive oil and sprinkle some salt on them. Set the oven to broil. Place the veggies on a broiling pan and cook for about 5 min. Once the come out and cool for a bit, cut up any larger pieces and sub for the meat.



Procedure

Set the oven to 350. Get out a baking pan.

Mix the meat, cheese and onions together in a bowl.

For the next step you need a warm tortilla to wrap the mixture in, so you have some choices you can:

A. (the easiest, quickest way) Microwave the tortillas. My results from this have been mixed. Sometimes the inner tortillas are not warm enough. Some tortillas end up sticky too.

B. (the tastier, somewhat slower way) Heat up a frying pan on low heat. Place the corn tortillas in the pan to just warm it up.

C. (the tastiest, yet slowest and messiest way for this recipie), heat up a small amount of the enchilada sauce in a small frying pan, enough to cover the bottom of the pan and then some. Wait until the sauce is bubbling slowly (do not boil!) and put in a tortilla using tongs. Make sure the tortilla is covered with the sauce then wait about 30 sec. to 1 min (or you could do one side then the other), then pull the tortilla out.

Once a tortilla is warmed, put a good amount of filling in, roll it up, then continue heating, filling, and rolling until your pan is full.

Pour the sauce on top of the rolled tortillas and bake for 15 to 20 min. You can top with cheese or any leftover filling before you bake it.

In the photo below I used chicken and green enchilada sauce (my kids like that better), topping it with some leftover filling because I was out of cheese. It was not as beautiful as I would have liked, but it was definitely grubben'.