Here, in farmer Don Kretschmann's own words, is how to make Don's Easy Enchiladas:
"Enchiladas are like a Mexican lasagna," he writes in his newsletter. "Different fillings are rolled up in fried tortillas and smothered with tomato sauce or salsa and baked. First, prepare your favorite filling or fillings. Be creative. Beans, chicken or beef all are good, even leftovers. (We've even had some pretty interesting onion and cheese fillings.) Beef can be boiled until it falls apart easily, then scramble like you would eggs. Well cooked chicken can be shredded into small pieces.
"Saute some chopped onion and add to the shredded meat, then season with ground cumin, oregano, garlic powder, salt and chopped fresh cilantro. (You can also add shredded cabbage, chard stems or diced cooked potatoes). Now, the key to making it easy, don't bother to fry the tortillas. Brush one side of a corn tortilla lightly with vegetable oil. Place it on a plate and lightly brush the other side. Lay another tortilla on top, then lightly brush its top side with oil, lay another tortilla on top of those and brush its top until you have about five in a stack.
"Invert another plate on top of the stack of tortillas so it covers them tightly. Microwave for 1 minute 30 seconds.
"Uncover and begin filling and rolling up the enchiladas -- watch out, they are hot. Place in 9-by-13-inch oiled pan and arrange to tightly fill the pan. Top with plain tomato sauce, which is watery enough to go down between and under the enchiladas. A little grated cheese tops the dish. Heating the sauce in advance speeds baking. I like to add chili powder to the tomato sauce. Cover and bake at 350 degrees for 25 minutes."
Thursday, August 31, 2000
