Thursday, December 9, 2010
1/4 cup butter
2 cups flour
1 teaspoon salt
3/4 cup hot water
Blend the softened butter with the flour until it looks like the consistancy of cornmeal. Add the salt. Pour in the hot water a little at a time until you have the right consistency. (Doughy but not sticky). At this point you could let it sit for 20 mintutes, but that is optional.
Seperate the dough into six balls. Take each ball one at a time and roll it out on the counter. Make sure you place plenty of flour under the dough and on the rolling pin. (If you don't have a rolling pin use a clean bottle in your cabnit). As you are rolling out the dough, flip the dough and roll it out until it is the shape you want. You want to get them as thin as possible with out it ripping.
Once the dough is rolled out, place them one at a time into a hot skillet. Turn constantly until the tortilla is slightly brown like the picture above.
These are real easy to make but make a big mess, so I like to make a double batch and use them for several recipes. Tortillas freeze well.
I love Enchiladas. It used to be that at every Mexican resturant I would order chicken enchiladas with red sauce. The red sauce started giving me heart burn however, so I found a great recipe for green sauce enchiladas. Then I moved to Korea and cannot find enchilada sauce. I was delighted on a recent trip back to America when my friend Laura served us enchiladas in white sauce. I could eat them without them eating me and I could find most of the ingredients in Korea.
Due to the ingredients I had available I had to modify almost every ingredient in her original recipe, but this is what I did.
2 cups chicken or turkey
360 grams of plain yogurt (or one container of sour cream)
1 envelope of cream of mushroom soup
1 1/2 cups of water
1 cup of milk
9 or 10 tortillas (click her for my homemade tortilla recipe)
Lots of cheddar cheese
Bring the soup and liquids to a boil in a sauce pan. Stir the mixture until most of the lumps are out.
Add in the chopped meat and yogurt/sour cream.
You will layer the pan like you would for lasagna. Place some sauce on the bottom to keep the enchiladas from sticking to the pan. Then layer tortillas, sauce, and cheese, repeat tortillas, sauce then cheese two more times or until your pan is full.
Bake at 400 for 40 minutes.
The next time I make this, I will make it in the crockpot and see how long it takes.
If you are cooking this meal in America you may want to follow Laura's original recipe instead of mine:
3 lbs. cubed boneless skinless chicken breasts, cooked
1 container of sour cream
1 can cream of chicken soup
1 can cream of mushroom
1 8oz. can diced green chili's
soft tortilla shells
shredded cheddar cheese
combine chicken, sour cream, cream of chicken, cream of mushroom, and green chili's in a bowl. In a baking dish, spread a thin layer of sauce on the bottom to prevent sticking, on the top of the sauce layer tortilla shells until covering sauce. Then add another layer of sauce and top with cheese. On top of the cheese add another layer of tortilla shells. Then add a layer or sauce, and top with more cheese. Bake, covered, at 350 for 40-45 minutes.