source: Easy To Bake, Easy To Make
Enchiladas
An enchilada (/ˌɛntʃɪˈlɑːdə/, Spanish: [entʃiˈlaða]) is a Mexican dish consisting of a corn tortilla rolled around a filling and covered with a savory sauce. Enchiladas can be filled with various ingredients, including meats, cheese, beans, potatoes, vegetables, or combinations. Enchilada sauces include chili-based sauces, such as salsa roja, various moles, tomatillo-based sauces, such as salsa verde, or cheese-based sauces, such as chile con queso. (Wikipedia)
History of the enchilada
Enchiladas originated in Mexico, where the practice of rolling tortillas around other food dates back at least to Aztec times. The people living in the lake region of the Valley of Mexico traditionally ate corn tortillas folded or rolled around small fish. Writing at the time of the Spanish conquistadors, Bernal Díaz del Castillo documented a feast enjoyed by Europeans hosted by Hernán Cortés in Coyoacán, which included foods served in corn tortillas. (Note that the native Nahuatl name for the flat corn bread used was tlaxcalli; the Spanish gave it the name tortilla.)
The Nahuatl word for enchilada is chīllapītzalli [t͡ʃiːlːapiːˈt͡salːi], which is formed of the Nahuatl word for “chili”, chīlli [ˈt͡ʃiːlːi] and the Nahuatl word for “flute”, tlapītzalli [t͡ɬapiːˈt͡salːi]. In the 19th century, as Mexican cuisine was being memorialized, enchiladas were mentioned in the first Mexican cookbook, El cocinero mexicano (“The Mexican Chef”), published in 1831, and in Mariano Galvan Rivera’s Diccionario de Cocina, published in 1845. (Wikipedia)
Ingredients
2 cups chopped cooked chicken or turkey
1 cup chopped green bell pepper
one package (8 ounces) cream cheese, cubed
1 jar (8 ounces) salsa, divided
8 (6-inch) flour tortillas
3/4 pound (12 ounces) pasturized process cheese spread, cut up
1/4 cup milk
Directions
Chicken Enchiladas recipe, start by stirring chicken, bell pepper, cream cheese and 1/2 cup salsa in saucepan on low until crea, cheese is melted.
Spoon 1/3 cup chicken mixture down center of each tortilla; roll up. Place, seam side down, in lightly greased 12 x 8 inch baking dish.
Stir process cheese spread and milk in saucepan on low heat until smooth. Pour sauce over tortillas; cover with foil.
Bake at 350 degrees for 20 minutes or until thoroughly heated. Pour remaining salsa over tortillas.
Enjoy!
Also, try; Chicken And Cheese Enchiladas
