Souvenir Tortillas: Chicken and Cheese Enchiladas, Sauteed Zucchini
13 Sep
This recipe, a variation on Cheese Enchiladas, is great for crowds. You’ll probably end up with leftovers, and on top of all that it’s a fridge-clearer: if it can be rolled into an enchilada, then it’ll work great in here. Next time I’d definitely add black beans to the chicken and cheese mixture.
I like this recipe, especially since I used flour tortillas that I bought on a trip to Austin, TX. I had no idea that a flour tortilla could have that much flavor; I’d heretofore thought of them as the boring man’s corn tortilla. I don’t know what they do to these things at Central Market (probably it’s lard), but it’s working.
For this recipe, you lightly fry the tortillas (I think this helps them keep their shape, but I’d like to try skipping this step the next time and see what happens as its time consuming and pretty unhealthy) then roll a chicken and cheese mixture up inside them, arrange them in a pan with some enchilada sauce. Make that sauce ahead and store some in the freezer, or just buy the jar. There’s nothing wrong with the jar. Then bake the whole dish off until it’s hot and bubbling. Top it with some queso fresco or ricotta salata and cilantro if you like. Done.
I served this with Sauteed Zucchini, something you really don’t need a recipe for. In olive oil, sautee some garlic, salt, pepper, zucchini or any other summer squash. Just don’t let it go too long; you want the squash to still have some bite to it. The squash I used here is actually Avocado Squash, so called because it looks like an avocado.
