We’ve been on a wild ride this week with just about every type of weather
possible in the Ozark Mountains. We’ve had lots of time together as a family,
which is terrific. This afternoon the guys have gone to a Daytona 500 gathering at
Grandma and Grandpa’s house and I’m holding the fort down at home. I am not
upset in the least! I stay on top of what’s happening in NASCAR through our son,
Phillip, who’s a diehard fan. Therefore I choose not to actually watch the events.
Instead I work in the kitchen, read a good book or research on line.
I featured the recipe for enchiladas in McPherson, Kansas a couple of weeks back.
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.
These makes the main entrée just 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 that was also
featured in the last four weeks in this column.
What I like about any good ‘base’ recipe is the ability to adjust the ingredients to
my 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.
Next week, oh boy, I’ve got more new recipes headed your way. I’m busy working
on ‘Everyday Comfort Foods,’ my new cookbook, which I hope to release in late
spring. If you are interested in a book signing for your area please contact me at
thecovereddish.com. Simply yours, The Covered Dish.
Enchiladas
1 1/2 pounds cooked, drained, ground chuck
10 ounces cooked/drained Mexican Chorizo
1 can yellow corn, (15.5 oz.) drained
1/3 cup finely minced onion
1-2 tablespoons garlic, minced
30-35 small flour tortillas
1 tablespoon chili powder
1 1/2 teaspoons paprika
1 (15 oz.) can tomato sauce
*Cheddar and/or Pepper Jack Cheese
Options: black olives, peppers, jalapenos, refried beans, chilies, black beans.
Cook beef, chorizo, garlic and onion until done, draining well. Add corn sauté
until warm throughout. Add all the spices and tomato sauce forming a thick
paste; remove from the heat.
It is not necessary to sauté the shells first. Some just warm the shells and fill
while yet others dredge the shells through the sauce before they fill. It’s all a
personal choice, some even dredge in stock before filling. Today I’m using flour
tortillas because when corn shells were used they tasted more like a tamale.
Use additional chili powder if you desire more heat.
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 make 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.
