Cheese Enchilada recipe from Diana Gabaldon

DG's Enchiladas for Cinco de Mayo

"For them as don't know, an enchilada is an item of traditional Mexican food, composed of a tortilla (mostly corn tortillas) rolled into a cylinder around some type of filling (traditionally cheese, but can be anything from chicken or beef to spinach, mushrooms, and seafood, particularly in nouveau Southwest or turista restaurants), covered with a spicy sauce, and baked. (Some restaurants don't bother rolling their enchiladas, and just sprinkle cheese and fillings between flat tortillas, but we Do Not Approve.)"

Diana Gabaldon, VoyagesoftheArtemis (blog), 2009


Cinco de Mayo is celebrated across the United States, but only regionally in Mexico, primarily in the state of Puebla,where the holiday is called El Día de la Batalla de Puebla (The Day of the Battle of Puebla).  The date is observed in the US as a celebration of Mexican heritage and pride, while in Puebla, the date is observed to

enchiladas for cinco de mayo

The following recipes are my interpretations of Diana's instructions, originally published here.

Don't be turned off by the length of this post.  The ingredient list is pretty basic, and the sauce recipe makes enough for 2 dozen enchiladas -- choose from Diana's cheese enchiladas or chicken ones.  My Englishman and I enjoyed both.  The last recipe is for pico de gallo, a fresh cut salsa that makes the perfect “salad” accompaniment to a plate of cheesy, saucy enchiladas.

You can have the sauce made and 2 dozen enchiladas assembled in about 75-90 minutes.  At that point, they're ready to go into the oven or freezer.  Make some for tonight and some for a future date.

Culinary time travel via the freezer is the best way to eat well everyday.



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