This is a pretty easy recipe that can be changed to your liking. We had roasted a chicken and I used the leftovers for this meal. 1-2 cups Chicken
1 can of Ortega Chiles
1 large can of enchilada sauce
1 can sliced black olives
2 cups of cheddar jack cheese
16-20 corn tortillas
Olive oil
Preheat oven to 350 degrees. Fry corn tortillas in olive oil, only for a few seconds on each side, place on paper towels to blot extra grease off. Cover the bottom of a 9x13 pan with enchilada sauce. Mix shredded chicken, ortega chiles, olives and cheese in a large bowl. Place a heaping tablespoon of chicken mixture into each tortilla and roll. Place the tortillas side by side into the pan until full. Pour the remaining enchilada sauce over the top of the enchiladas. Bake for 30-45 minutes or until cheese is melted.
The sweet corn cake is a pre-packaged mix that you can purchase at your local grocery store.
Looks good ... where's mine :O)? I have an awesome receipe for Sweet Corn Cake. It tastes just like the one they used to serve at Santa Fe Grill, if you remember that. It is wayyyyyy better than the packaged mix and easy to make. Here's the recipe .....
ReplyDelete1/2 cup butter, softened
1/3 cup masa harina
1/4 cup water
1 1/2 cups frozen whole-kernel corn, thawed
1/4 cup cornmeal
1/3 cup white sugar
2 tablespoons heavy whipping cream
1/4 teaspoon salt
1/2 teaspoon baking powder
In a medium bowl beat butter until it is creamy. Add the Mexican corn flour and water and beat until well mixed.
Using a food processor, process thawed corn, but leave chunky. Stir into the butter mixture.
In a separate bowl, mix cornmeal, sugar, cream, salt, and baking powder. Add to corn flour mixture and stir to combine. Pour batter into an ungreased 8x8 inch baking pan. Smooth batter and cover with aluminum foil. Place pan into a 9x13 inch baking dish that is filled a third of the way with water.
Bake in a preheated 350 degree oven for 50 to 60 minutes. Allow to cool for 10 minutes. Use an ice cream scoop for easy removal from pan.
And now I must go home tonight and make some. I'm sure it doesn't really go with the beef stew I have cookin' in the crock pot, but I want some and I want it now!
Kat (AKA MOM)
Thanks for the recipe! Next time we make enchiladas, I'll have to try it out :0)
ReplyDelete