Mexican Heritage Past

I use to walk around the house when I was little and smell the spicy flavors of my Hispanic culture in every room. It was the one thing that brought my family together other than the occasional holiday or birthday. These memories stick in my head because I could have started my cooking career a lot earlier than I did. I’m not sure why but in my house, the older women of my family took it upon themselves to do all of the cooking. My guess is that they still saw their children still as babies at the age of 16 and just wanted to treat them like babies still. Therefore, I never learned how to cook any enchiladas, fajitas or mole. Of course, I never knew that I was missing out on anything until I starting living by myself. Talk about a wake up call. I’d like to share an easy recipe to make a huge enchilada.  It’s very easy and with the basic kit from Artemis Cookware you have everything that you need to make it.

Ingredients:

2	tsp (10 mL) canola oil
1	medium onion, cut into chunks
1	large poblano pepper, seeded and cut into chunks
3	cups (750 mL) diced cooked chicken breasts
2	cups (500 mL) mild red enchilada sauce, divided
1	can (11 oz or 341 mL) Southwestern-style corn, well drained
3	garlic cloves
2	tbsp (30 mL) Chipotle Rub
2	cups (500 mL) shredded Monterey Jack cheese, divided
4	10-in. (25-cm) flour tortillas
1	egg, beaten

Directions:

1. Preheat oven to 450°F (230°C). Brush pan with oil.

2. Finely chop onion in Manual Food Processor and scrape into Classic Batter Bowl. Repeat with poblano. Add chicken, 1 cup of the enchilada sauce, corn, garlic pressed and rub; mix well.

3. Microwave chicken mixture, loosely covered with lid, on HIGH 4–5 minutes or until hot, stirring halfway through cooking. Stir in half of the cheese.

4. Arrange tortillas in a cloverleaf pattern on pan with tortillas overlapping in the center of the pan. (They’ll extend off edge of pan by 3 in./7.5 cm.)

5. Starting in the center, brush tortillas with a little of the remaining enchilada sauce, forming a 10-in. (25-cm) square; spoon chicken mixture over sauce, spreading evenly.

6. Fold edges of tortillas up over chicken mixture to cover it completely; lightly brush enchilada with some of the egg. (Discard the rest of the egg.)

7. Bake 7–9 minutes or until light golden brown. Meanwhile, microwave remaining sauce in uncovered 2-cup Measuring Cup on HIGH 45–60 seconds or until hot.

8. Remove pan from oven and top with remaining sauce and cheese; bake 2–3 minutes or until cheese is melted.

Remove pan from oven and let stand 5 minutes. Slice enchilada into eight rectangles using Utility Knife.

I've attached a picture of the finished product produced by yours truly.