Enchilladas

Oh, the enchilada. I’m sure there is a lot of great culinary history behind this dish, so I don’t want to dis it when I tell you that this creation is one of the best ways I have ever found to hide vegetables for your kids. Or for your non-veggie partner. I don’t care who, but we all know that person who turns up their nose at healthy stuff.

Serve them this and just watch.

So, take your shredded brisket, or leftover chicken and set it aside. Thinly slice up some red peppers, some tomatillos and roast a cob of corn. Cut up the cauliflower into small florets.

Dust the florets in chili powder and cornstarch, then place in a preheated 350 degree oven. Let them roast for about 20 minutes with the corn. Then sautee the peppers and tomatillos. When the corn is done, slice the kernels from the cob. Set all the vegetables aside, but do not mix them.

In a sauce pan, pour 2 cups of chicken stock and bring to a slow boil. Cover the top with paprika, garlic, oregano, salt, pepper, cumin and cayenne. You literally want to have a layer of spices on the top of the liquid. Use a smaller amount of cayenne, salt and pepper than any of the other spices. Stir them in and turn down the heat to let it all simmer.

Mix 3 Tbsp corn starch (or potato starch, or xantham, or agar agar) with 2 tsp water to form a thin paste. Turn off the heat, and add the starch mixture. Stir until you see the sauce thicken and then set aside.

Take your corn tortillas (or flour, which I like, but you know, hubs is GF) and stuff them with meat and vegetables. Roll them and place them seam down in a glass baking dish. Choose a dish that you can fill; you want the enchiladas to be tightly nestled together like snuggly sausages. Pour the sauce over the rolls. It should mostly cover them. And the cover the top of the mixture with cheese. Don’t skimp. COVER the top in cheese. Slice some jalapenos and scatter them over the top.

Bake at 400 for 15- 20 minutes, or until the dish bubbles and the cheese is browning.