Let’s Cook 4/27/22 Margaritas and Green Enchiladas
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Cinco de Mayo is almost here, so I thought I would share my recipe for the best ever margaritas and for some really awesome enchiladas. I have printed these before, but in case you are new to my column or did not save the recipes, here they are again. The margarita recipe calls for 1 can of frozen limeade, then use that same can to measure out the triple sec and the tequila. It also calls for beer, and I have no idea why, but this does make really tasty margaritas.
MARGARITAS
■ 1 big can frozen limeade
■ 1 can triple sec
■ 1 can tequila
■ 1 can light beer
Mix all well in a pitcher. Rub rim of glasses with lime juice, swirl on salt if desired. Serve with crushed ice and slices of lime.
This next recipe, Green Enchiladas, isn’t really green. It has a white sauce, which makes for a nice change from traditional red sauce. It also complements your recipes made with a red sauce. The original recipe called for corn tortillas, but my husband and I like it better with white flour tortillas. Use whichever you prefer. The recipe also calls for a can of chopped jalapenos, but I use only half to two thirds of the can. Then it’s not too spicy hot for me, but still hot enough to please my husband. Also, when I make this at home for just the two of us, I make only 4 or 5 enchiladas, but keep the amount of sauce the same. I like the extra creaminess.
GREEN ENCHILADAS
■ 12 flour tortillas
■ 1/2 cup vegetable oil
■ 2 cups shredded Monterey jack cheese
■ 3/4 cup chopped onion
■ 4 Tbsp butter
■ 1/4 cup flour
■ 2 cups chicken broth
■ 1 cup sour cream
■ 4 oz can chopped jalapenos
In a large skillet, heat tortillas in oil for 15 seconds on each side. Place about 2 Tbsp cheese and 1 Tbsp onion on each tortilla.(be sure to reserve some cheese for topping). Roll up tightly, place seam side down in a casserole dish. In a saucepan, melt butter. Blend in flour. Add broth, cook and stir until the mixture thickens and bubbles. Lower heat, add jalapenos and sour cream. Mix well and heat through, but do not let it come to a boil.
Pour over the tortillas, cover with lid or foil. Bake for 20 to 30 minutes at 425 degrees. Sprinkle on remaining cheese, bake for 5 more minutes. Serve with tortilla chips and salsa if desired.
If you have a recipe to share, please send to letscook!@heraldpubs.com or mail to Mascoutah Herald, PO Box C, Mascoutah IL 62258. Thanks and as I always like to say, Happy Cooking!
