Rick Bayless’ website says: “The word `enchilada’ simply means `in chile’ and in Mexico, the most beloved version is actually a street snack: a corn tortilla dipped in chile sauce that’s a far cry from the limp, stuffed tortillas swimming in a sea of red sauce and molten cheese that we’re familiar with in the U.S.”
This is the first time I’ve made enchiladas, so I made the familiar latter, molten, swimming variety. :-)
The vegetarian Olive and Chard Enchilada (center of plate) is a corn tortilla wrapped around a filling of sautéed chopped red swiss chard, sliced jalapeno-stuffed olives, finely diced fresh jalapeno (seeded), sliced scallion, minced garlic, cumin powder, and a pinch of salt. The sauce is a cheddar cream sauce made with whipping cream, sharp cheddar cheese, garlic powder, and a touch of cayenne powder.
For the Chicken Enchiladas, chicken breasts were boiled in strained tomatoes (a purée/juice in a box; V-8 juice would be a reasonable alternative) seasoned with salt and pepper, then cooled and shredded. Corn tortillas wrap a filling consisting of the shredded chicken combined with black beans, grated cheddar cheese, and a sautéed mix of finely diced white onion, diced fresh jalapeno and serrano (with seeds), minced garlic, seasoned with minced fresh cilantro leaves, crushed whole oregano, and cumin powder. The sauce is a smoky tomato sauce, based on the strained tomatoes used to boil the chicken, seasoned with smoked spanish paprika, salt, and a touch of cayenne powder.
Some enchiladas were topped with both sauces. The enchiladas were placed in a baking dish (sauce also in bottom), sprinkled with grated cheddar cheese and sliced scallion greens, then baked at 350°, first covered for 30 minutes, then uncovered for 10 minutes to slightly brown the top.
Served with sliced avocado, sour cream, and salsa.
Whew, that’s enough of cooking for today.
This recipe was inspired by some enchilada recipes on Epicurious using either green olives or chard, and these video recipes: