I recently received a review copy of the fantastic new cookbook Enchiladas: Aztec to Tex-Mex by authors Cappy Lawton and Chris Waters Dunn. Lawton is a popular San Antonio restaurateur, and Dunn is a cooking teacher and culinary consultant. This amazing cookbook features more than 60 different enchilada recipes -- both traditional and modern varieties. If you think enchiladas are strictly a Tex-Mex creation, this cookbook will show you otherwise! The cookbook features chapters for chicken, pork, beef, seafood, and dairy fillings...and it teaches you how to make your own enchilada sauces, toppings, and other accompaniments. If you're intimidated by the thought of making homemade enchilada sauce, don't be! Each recipe walks your through the process step by step, and the end result is so much more flavorful than pre-made canned sauce. I had a hard time deciding on one recipe to feature from this book, but ultimately opted to make Chicken Enchiladas Rojas.
From start to finish, it took less than an hour to make a batch of delicious homemade chicken enchiladas -- including making the spicy chile sauce from scratch. Two big time savers that I utilized were to use a roasted deli chicken for the filling, and I purchased fresh corn tortillas. These flavorful enchiladas are not the least bit heavy, and they can be assembled on a serving platter or on each person's individual plate. They're garnished with crumbly Mexican queso fresco, diced purple onion, a drizzle of Mexican crema. I'll show you step by step how to cook and assemble these colorful, flavorful enchiladas!