Saturday, January 26, 2013

Chicken "Enchiladas" in Cornmeal Crêpes


Sunday 6 January
We had some chicken left over from Friday's roast, and had the urge to slut it up, Mexican style.  
But instead of buying tortillas, as any fule cn do, we made cornmeal crêpes, from a Bittman recipe, halved: mixed up 2/3 cup flour, 1/3 cup cornmeal, 1 1/4 cup milk, 2 eggs, and 2 Tbsp. butter/oil.  Used that batter to fry up a batch of tender, perfect crêpes in the new frying pan that our new nephew-in-law Ian gave to Holt for Christmas (thanks, Ian!). 


The crepes were to roll around stuff, as if we were making enchiladas.  The filling was a mixture of  chicken, fried onions, a cubed half pound of that odd unmeltable Fud queso fresco, and a dose of David Warda's salsa roja.  We nestled them in a pyrex baking dish, then topped with drained yogurt and baked until bubbly. 
Like enchiladas indeed, but more tender and flavorful.

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