So as a tribute to her, I thought it would be nice to share her delicious enchilada recipe.
Enchiladas de mi Mama
Growing up I would love to help my mom in the kitchen and one of my favorite things to do would help her roll the enchiladas. A couple of years ago when I was making enchiladas for a large group of people I called my mother complaining about how long it was taking me to individually roll each tortilla. She quickly stopped me and told me that she had made them recently as layers and then cut them in the traditional looking rectangles. She was also very pleased to tell me that my father, who’s been eating her enchiladas for over 30 years, had no idea there was any difference. It’s super easy and thus, from that point on that’s how I’ve made my enchiladas.
- Pack of tortillas
- 1 bottle/can of enchilada sauce
- Shredded carrots
- Cashew pieces
- 1 pack of Mexican mix cheese
- Sliced black olives
- Shreded chicken (optional)
- Heat oven to 350 degrees F.
- Coat the bottom of a 13×9 inch baking dish with a light layer of enchilada sauce
- Place 3 tortillas in single layer on top of the sauce
- Cover with cheese, carrots, cashews, chicken (again, optional, I personally eat mine without) and then sauce
- Repeat the process ending with tortillas, sauce, more cheese and topped with sliced olives
- Bake 30 minutes or until casserole is heated through and cheese is melted
- Slice into rectangles and serv
This recipe has served me very well, and the enchiladas are always a hit, so thanks mama! What’s your favorite recipe that you learned from your mom?