I featured this recipe for enchiladas back in McPherson, Kansas in 2015. They are very easy to make and there are many steps that can be achieved in prep ahead of time. For example: I have two containers of the sauce frozen in the deep freeze. Also, the interior of the enchiladas can be made ahead of time.
This makes the main entrée a breeze when entertaining on a work night.
Accompanying this main entrée could be a number of dishes: Spanish rice, Cocktail da Camaron (earlier column), taco soup, green salads, guacamole, salsa and chips, corn dishes, etc. For dessert try my margarita pie which has also been featured in this column.
What I like about any good ‘base’ recipe is the ability to adjust the ingredients to personal likes and dislikes. Inside the recipe featured I have used corn. Personally I like to add green chilies and abundant onion. Black beans would also be a good choice, adding additional protein.
On the inside of this enchilada I placed shredded pepper jack cheese and over the top I used mild cheddar. Play with your favorite cheeses as to what you place in both places.
Keep reading the cheese labels when you are shopping for your family. Remember to use ‘real’ cheese not processed cheese food. I believe a recent advertisement by one of the dairy associations says that only 51% of processed cheese food has to be ‘real’ cheese.
If I’m traveling or doing things ahead of time I will fill the shells placing them seam side down in the dish. Then I spray the shells with vegetable spray and cover them tightly with saran and refrigerate until ready to bake. When you apply the sauce to the shells be sure and spread sauce over the entire enchilada. Frequently cooks miss this point and the ends of the shells are all dried out at serving time.
Let’s chat a bit about the soft shell wraps. These make fast and easy, after school snacks for the kids. Pre-made commercial wraps can be purchased at many gas stops and grocery stores. Make your own protein enriched after school snack using thin shaved meat (not pressed), cheese and the shell. Roll and serve cold or set in the microwave to soften the cheese, etc. These sell for between $1-$2 and you can make them for so much less at home.
As my readers know from previous columns my family makes our own breakfast burritos, freezing them for a healthy breakfast. They take a bit of prep, but I guarantee you’ll save money and….provide a high energy protein packed breakfast for the family.
I’ve enjoyed a great week, even after my reaction to the second Covid shot.
Smile more, take deep breaths and rejoice in each day. Simply yours, The Covered Dish. www.thecovereddish.com
Enchiladas
½ cup chopped green onion
1 cup chopped celery
4-8 ounces, fresh sliced mushrooms
2 tablespoons butter
¾ cup chicken broth
2 cans – Cream of Mushroom soup
3 tablespoons soy sauce
3 cups cooked rice
3-4 cups cooked chicken or turkey, cubed
1 can Chow Mein noodles
1 cup cashew halves
Sauté onion, celery and mushrooms in butter. When al dente, add broth, soy sauce and soup, simmer for 2 minutes, mixing well. Combine chicken/turkey and rice to the first mixture. Place in a large baking dish (9 x 13) and bake for 20 minutes at 350 degrees. Open oven and add cashews and noodles evenly over the top, cooking for at least another 5 minutes. Remember if you use a deeper dish the cook time will be longer. I would also recommend the outside of the casserole is bubbling when it’s removed from the oven.
My wonderful friend, LaRee, served this the first time I went to her home for dinner. We have been friends since Kindergarten. LaRee has become one of my business advisors and she helps me with all the behind the scenes activities. She is one of the most creative individuals I have ever met. Give this woman a room to decorate and then look out, she’s phenomenal. LaRee, you’re the best!
LaRee Holbert Campbell
Sauce
1 tablespoons chili powder
2 tablespoons flour
1/2 teaspoon cocoa powder
1 1/2 cups water
1/2 teaspoon oregano
1/8 teaspoon cumin
1/4 teaspoon garlic powder
1 (8 ounce) can tomato sauce
Place all dry ingredients in a small saucepan and whisk together. Add 3/4 cup of water and stir into a paste. Add the rest of the water and begin to warm in
saucepan. Stir constantly; until the ingredients begin to thicken. Add tomato sauce last and warm thoroughly. (I usually make a double recipe of the sauce!)
Layer in 2 tablespoons of filling inside each flour shell. (We are using the smaller size not the ‘dinner plate’ size.) Now add 1 tablespoon of cheese inside the shell. Roll the enchilada and place seam side down in a 9 x 13 greased baking pan. You should have enough filling for approximately 25 enchiladas. Pour the sauce over the top being careful to spread it over the entire shell. (Keeps shells from drying out.) Now sprinkle with more shredded cheese. Place in a 350 degree oven and heat until the cheese is melted; usually about 20 minutes.
*Recommend at least 4-5 cups of cheese or more.
