A good easy-to-chew dinner must do two jobs: It must be soft and it must be filling. The enchilada is the perfect employee, it does both these jobs all while showing off a cheesy smile. Enchanted enchiladas are my favorite variation of enchiladas, one which was dreamed up by the geniuses at America’s Test Kitchen. It takes a little time to make but it is THE best enchilada for those with trouble chewing or swallowing. The use of corn tortillas and the homemade tomatillo sauce is what sets this recipe apart. Corn tortillas soak up the flavor of the tomatillo sauce much better than flour tortillas could and are much easier to chew than flour tortillas. The resulting enchilada is soft, filling, with an authentic flavor that you rarely see outside of a hole-in-the-wall Mexican restaurant.
Enchanted Enchiladas are moist, have multiple solid textures, and can be processed into bite sized pieces without extensive chewing.
If you require a pureed texture, Enchanted enchiladas can easily be pureed. Just add the completed dish to a food processor and pulse blend until the desired consistency is reached. You can thin the puree as needed by adding more enchilada sauce or cream to the food processor while blending. Top with sour cream.
The ancient Mayans are credited with developing the art of wrapping corn tortillas around food. Although instead of chicken and cheese, they most likely wrapped their tortillas around a small fish.
Weight for weight, tomatillos contain more minerals than tomatoes. They also are a rich source of Vitamin C and Niacin. Niacin is a great natural way to lower your blood cholesterol.
I don’t like mincing garlic manually, it takes two days for my fingers to stop smelling like garlic. A garlic press has changed my culinary life. In mere seconds I can make uniformly minced garlic by the handful. My favorite is the garlic press made by pampered chef. We have had ours for about 8 years and it works flawlessly. You can check it out here!