Tasting NM from New Mexico Magazine January 2014

by Cheryl and Bill Jamison with photography by Douglas Merriam
URL http://www.nmmagazine.com/article/?aid=84418#.Ur8D8Pa5dDU accessed December 28, 2013

[Texas] [Florida] [Guacamole] [Salsas] [Chiles] [BBQ] [New Mexico Magazine Recipes] [Southwestern] [Chicken] [Enchiladas] [USA] [Ethnic] [Lee's Recipes]

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Rolled Green-Chile Chicken Enchiladas

I still have my father's copy of The Republican Congressional Cook Book, and just a few years ago, I amused the Honorable Mr. Lujan with my story. Over the years, my enchilada recipe has evolved to this one. Freshly poached chicken makes an especially appealing filling, but you can also use about 3 cups of shredded roast chicken or other cooked chicken. The filling mixture can be prepared a day ahead of when you plan to assemble the enchiladas.
Serves 6

Filling
For filling

In a large saucepan, bring chicken and other ingredients just to boil. Reduce heat to low simmer and poach chicken until cooked through and very tender (25 to 30 minutes). Let chicken cool a few minutes in the liquid. Drain chicken and, when cool enough to handle, shred into bite-size pieces. (Save cooking liquid for soups or sauces.)

Assembly

Preheat oven to 350° F. Grease a large baking dish. Spread about 1/4 cup of chile sauce thinly in baking dish. In small skillet, heat 1/2 to 1 inch of oil until oil ripples. With tongs, dunk each tortilla in oil long enough for it to go limp (a matter of seconds). Blot with paper towels if you wish.

Dip tortilla in chile sauce. Top with about 1/4 cup of chicken, a couple teaspoons of onion, two cubes cream cheese, and about a tablespoon of shredded cheese. Roll up tortilla snugly but not tightly. Transfer enchilada to baking dish. Repeat with rest of tortillas and filling. Top enchiladas with any remaining onion and pour remaining sauce evenly over them. Scatter rest of cheese over the top. Bake about 20 minutes, until enchiladas are heated through and sauce and cheese are bubbly. Serve right away.

Corn Tortillas

Thank goodness, I no longer have to settle for leathery corn tortillas from a can. Sure, we can all find freshly made corn tortillas these days, but for a special occasion, it's nice to be able to say, “I made them myself.” Look for tortilla-grind masa harina, or the finest grind that a market sells. Most cooks use an inexpensive tortilla press for flattening the dough. If you're going to the modest trouble of making the tortillas yourself, be sure to eat them soon after, or incorporate them into a dish that same day.
Makes 1 dozen 5- to 6-inch tortillas

Heat dry griddle or heavy skillet over medium-high heat.

Mix ingredients with hands until dough is smooth—it should be quite moist but hold its shape. Add a little more water or masa harina if needed to achieve proper consistency. Form dough into 12 balls about 11/2 inches in diameter. If not making tortillas immediately, cover balls with plastic wrap.

Place ball of dough in tortilla press between 2 sheets of plastic (sometimes sold with the press), or use a pair of pint or quart plastic sandwich bags. Press ball until flattened to desired thickness, generally about 1/8 inch. Carefully pull plastic from round of dough and lay dough on hot griddle or skillet. Cook tortilla 30 seconds, flip and cook it 1 minute on other side, then flip it again to cook first side another 30 seconds. Tortilla will be speckled with brown flecks.

Cover cooked tortillas to keep them warm while remaining balls of dough are shaped and cooked. Serve warm in basket with butter or salsa, or reserve for enchiladas or other dish.

Green Chile Sauce

Here's the sauce for the enchiladas—what New Mexicans usually call just “green.” The sauce keeps at least several days and freezes well.
Makes approximately 4 cups

In heavy saucepan, warm oil over medium heat. Add onion and garlic and sauté until onion is soft and translucent (about 5 minutes). Stir in flour and cook another 1 to 2 minutes. Mix in chile. Immediately begin pouring in stock, stirring as you go, then add salt. Bring mixture to boil. Reduce heat to low simmer and cook about 15 minutes, until thickened but still very pourable. Use warm, or refrigerate for later use. ✜

Four-time James Beard Foundation Award–winning writer Cheryl Alters Jamison has been further honored with recent awards: from the International Regional Magazine Association, for her New Mexico Magazine feature “Amazing Grazing” (September 2012); and, in August, from Edible Santa Fe, as a Local Hero: Best Food Writer. She is also the recipient of a NM-AZ Book Award, an International Association of Culinary Professionals (IACP) Award, and the Distinguished Alumni Award from the University of Illinois. See more of Douglas Merriam's work at douglasmerriam.com.

Source: New Mexico Magazine Tasting NM "The Incredible, Edible Inkling" by Cheryl Alters Jamison with Photography by Douglas Merriam Page 64
online at http://www.nmmagazine.com/article/?aid=84418#.Ur8D8Pa5dDU accessed December 28, 2013