As I have said before I try to eat healthy.  Sometimes nothing will do though but to have a good mexican dinner.  My favorite is enchiladas with all the trimmings.  Here in the West Texas town of El Paso everyone has the best recipe for tacos, rice, salsa, beans, tamales and most importantly enchiladas.  My best are traditional with red sauce. To go to the fancier side, I do Suiza sauce.  Here are the recipes.  I gotta go eat!

Baked Tortilla Chips

  • 6 wheat or white corn tortillas
  • Pam non-stick cooking spray
  • Kosher Salt

Cut the tortillas into quarters or sixths, place on a baking sheet and lightly spray with the non-stick cooking spray.  Sprinkle with salt.

Bake at 425° for 10 minutes.  Watch closely so they don’t brown too much.

 

Mexican Chicken Enchiladas with Suiza Sauce

Sauce

  • 6 tablespoons butter
  • 6 tablespoons all-purpose flour
  • 3 1/2 cups milk
  • 1 1/2 cups chicken stock
  • 1/2 pound shredded pepper jack cheese
  • 1/2 teaspoon salt

Enchiladas

  • vegetable oil
  • 12 corn tortillas
  • 2 cups cooked cubed or bite size chicken meat
  • 1 small can chopped green chiles
  • 1 cup chopped green onions
  • 2 cup shredded pepper jack cheese
  • 2 tablespoons chopped fresh cilantro leaves, for garnishing, if desired
  • 4 ounces Queso Anejo, shredded (substitute Parmesan if unavailable)
  • 1 cup sour cream, for serving, optional
  • Salsa or Pico de Gallo, for serving, optional

Sauce 

Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook, stirring constantly, for 1 minute. Whisk in the milk, little by little, until thoroughly combined. Add the chicken stock and bring sauce to a boil. Reduce heat to a simmer and cook until thickened and flavorful, about 10 minutes. Add the pepper jack and stir until melted. Season with the salt and remove from the heat. Set aside, covered, while you assemble the enchiladas.

Enchiladas

Heat a small skillet over high heat. When hot, add some of the vegetable oil and 1 of the tortillas. Cook until soft, turning midway, about 30 seconds per tortilla. Transfer to a plate to assemble the enchilada.  (You can’t stop to answer the phone now.)

Place some of the chicken down the middle of the tortilla, top with some of the green chiles and grated cheese.  Spoon about a tablespoon of the sauce down the center of the chicken/cheese and roll the tortilla.  Place seam-side down in the baking dish.

Cover the baking dish with aluminum foil and bake for 25-30 minutes at 350°. Remove the foil and continue to bake for about 10 minutes more, or until the sauce and cheese are bubbly and light golden brown on top.

Serve immediately, garnished with a dollop of sour cream, chopped cilantro, Spanish Rice and a spoonful of Grama Jo’s salsa, if desired.