I made up this recipe for Enchiladas when I lived in Tucson, Arizona from a description my friend gave me. Every Friday night she went out to eat at the same Mexican restaurant and ordered them. She raved over them. I went home with the description fresh in my mind and conjured these up. I never did get a chance to make these for her, nor did I frequent the restaurant to find out if they are anything like theirs. And I also should mention this was my first time not only cooking them but eating them.
The filling is made from cooked chicken, cheddar cheese, green onion, sour cream, cilantro and red enchilada sauce. It gets rolled up in flour or corn tortillas and covered in the red enchilada sauce, cheese and then it’s baked.
When I moved back home to N.Y. I made them for my family and they have been a favorite ever since. While these may not be ‘authentic’ they embody the flavors that come to mind when I think of Mexican food, spicy, hot, and cheesy with big, bold flavors. Food that is comforting and satisfying.