RECIPE: Enchiladas Blancas
I speak Spanish, did you know that? And by ‘speak Spanish’ I mean when I’ve had muchos cervezas (y tequila, por supuesto) I can suddenly, magically understand EVERYTHING. Since Ryan and I like to travel a whole lot, this super power comes in handy. A few years ago we took our best trip ever to the Yucatan. Look, here’s us sober, lest you think all we did was partake in libations of the Mexican variety.
When not snorkeling/rapelling/ziplining in underground caves filled with water, I had ample opportunity to use my amazing drunken translation skills. No really, I spent the whole trip leaning to Ryan telling him what people were saying, and then equally as gracefully responding back in Spanish. Ryan (who, let’s be honest, was also affected by the ‘water’ down there) came home and bragged to everyone at how awesome I did at speaking Spanish. ha!
The most important reason to know a tiny bit of Spanish when you go off the grid is for ordering in restaurants. I mean yes, we all know the Americanized Mexican Food menus (burrito anyone?), but in the jungles of the Yucatan the food is totally different. And there’s totally scary men with machine guns walking around. True story.
But between my amazing Spanish skills and my talent for pantomime, we did alright. Oh, and guess what? We ate all the fruits and vegetables and didn’t get sick. So there. And it was AMAZING. The food down there is so unlike what we’re used to in our Mexican restaurants here. Ryan’s favorite meal was the whole fish he ate in a restaurant on the beach. It still had eyes people.
In our house, we love to make our own Mexican food. Or most-cooked recipe is this Enchiladas recipe. You’ll be hard-pressed to find enchiladas in a traditional Maya-style restaurant in the Yucatan, of course, but in the Amanda N house we see it a lot. Ryan’s the one who cooks it the most now, having perfected it at the fire station by adding cilantro.
- 2 C. shredded Monterrey jack cheese
- 2 cans (small) diced green chiles
- 3/4 C. sour cream
- 1/2 C. sliced green onions
- 1 handful fresh cilantro, chopped
- 1/2 tsp cumin
- 1 (2 1/4 oz) can sliced black olives, drained
- 1 pkg corn tortillas, warmed
- 1 (10 oz) can of enchilada sauce
- 1/2 C. shredded cheddar cheese
- In a large bowl, combine chicken, 1 1/2 C. Monterrey jack cheese, green chiles, sour cream, green onions, cilantro, cumin and salt. Add black olives, reserving 1 1/2 TB for garnish. Mix well.
- Place about 1/3 C. chicken mixture down center of each tortilla. Roll to enclose filling; place enchiladas seam side down, into two lightly greased square baking pans.
- Pour enchilada sauce over enchiladas, dividing evenly between the two pans.
- Bake, covered, at 350 degrees for 30 minutes or until heated through.
- Sprinkle remaining Monterrey jack cheese and cheddar cheese over enchiladas.
- Bake, uncovered, for an additional 5 minutes or until cheese melts.
- Garnish with remaining olives.