I make everything from scratch.
I pride myself (harrumph) on not using prepared foods.
You will never see a Tator Tot soaked in Cream of Mushroom Soup cross my lips.
I don't buy frozen pizzas or canned soups or bottled salad dressings.
I am above all of that convenience stuff…..
Until it comes to Enchiladas…..
I love enchiladas…..
I always buy the tortillas (no big deal).
And I always buy the Old El Paso Taco Sauce.
Of course I could make my own.
I know that.
But everyone has their 'thing'.
This is mine.
I may soak and cook the beans from dried, but I buy Old El Paso to pour on top.
I knew a couple in the Midwest, both highly paid doctors, who refused to buy tissues. If you sniffled or sneezed at their house, and asked for a tissue, you were handed a roll of toilet paper.
It was their 'thing'.
I know people who refuse to pay more than 5 dollars for lunch, but will happily spend 50 on a bottle of wine to go with it.
And vice versa.
I worked with a woman who would not eat green food. Now, that's not a bad thing if we're talking green eggs and ham… But no salads?
One could look at my insistence on using commercial Taco Sauce as aberrant or deviant behaviour.
Hold that thought…..
It's been awhile since I've been deviant ;-))
And, no, using commercial taco sauce is not the best I can do!
Here's the kicker.
When I opened the package of tortillas they were not Old El Paso, as I had assumed when I dropped them in my trolley.
They were, (are you ready for this?) Claude Légere.
Yup, French tortillas…..
What's your secret (or not) 'thing'?
Chicken and Ricotta Enchiladas
Using ricotta (app. 135 calories per 100 grams v 400 for cheddar) makes a lighter enchilada with a luscious, creamy center. With a bit of sharply-flavored Parmesan on top you won't notice that it's 'lighter'.
2 chicken breasts, boneless, skinless
2 ribs celery
4oz, 125gr, green chillies or something hotter if your prefer
1 tbs olive oil
1 cup ricotta (8oz, 250gr)
1/2 cup shredded Parmesan, (2oz, 60gr)
1 – 2 jars hot or mild taco or enchilada sauce 8 – 10 oz each (300 ml)
4 corn or wheat tortillas
Cut the chicken into large bite-size pieces. Chop the onion and celery. Drain chilies. Chop chilies if whole. Heat 2 tsp oil in medium nonstick skillet. Add onion and celery. Sauté until onion is tender and translucent, about 5 minutes. Add chicken and sauté until chicken is cooked through. Remove from heat. Add green chilis and ricotta and mix well. Brush the remaining 1 tsp oil in a baking dish large enough to hold the 4 enchiladas. Heat a large nonstick skillet, over medium heat. Warm one tortilla in the skillet for 15 – 20 seconds. Spoon one fourth of the chicken / ricotta mixture onto the tortilla and roll up. Place seam side down in the oiled baking dish. Repeat with remaining three tortillas. Pour taco sauce over the top – how much depends on your taste. I use 1 jar now and the rest as additional sauce at the table. Sprinkle with Parmesan. Cover with foil and bake at 400F (200C) for 20 minutes, until heated through and cheese is bubbly. Remove foil for the last 5 minutes to brown the cheese if you like.
In addition to this, for the week of February 11 we have Seared Tuna with Capers, Cheese Flan with Spinach Salad, Garlic Fried Lamb Chops, Meatballs with Ricotta and Cannellini….
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