The best enchilada I have ever eaten was at a little tiny restaurant in southern Oregon. I ordered chicken enchiladas with that spicy red sauce in mind, so I was surprised when they arrived with a creamy, cheesy mildly spicy sauce instead. The woman who owns the restaurant said that in Mexico an enchilada is rarely served with red sauce, that the traditional Mexican way is as follows:
Traditional Mexican Enchiladas
3 cups cooked chicken, shredded
1/2 cup green onions, for garnish
1/2 cup cilantro, for garnish
2 cups homemade chicken stock
1 cup sour cream
3/4 cup onion, minced
12 oz raw cheddar cheese, shredded
4 oz chopped green chilies
1/4 cup butter
1/2 cup flour
1. Heat 2 Tbsp of your favorite frying oil in heavy skillet. Fry tortillas 5 seconds each side to warm them and make them pliable. Keep on a plate in a warm oven.
2. Place all tortillas on the counter. Divide the chicken, onion and cheese into each tortilla. Roll them up and place seam side down in a greased casserole dish.
3. In the skillet melt butter. Mix in flour to make a paste. Add chicken stock while whisking. Boil until thick, like gravy. Add green chilies and sour cream, simmer to thicken.
4. Pour sauce over enchiladas. Bake in a 375 degree oven for 20 minutes. Top with some extra cheese if you wish and place back in oven for 5 minutes.
5. Garnish with cilantro and green onions and serve.
I like it a little extra spicy, so I add 2 chopped jalapeno peppers with the green chilies. We serve this with rice and beans, salsa verde and a big glass of raw milk or kombucha. Enjoy!
