Dateline: North America
Just thinking about this dinner recipe…
It would be a crowd pleaser for tonight’s opening of the “World Serious.”
Kelly is well known for quickly preparing a homecooked meal for two dozen or more. Her main course’s chicken enchilada recipe has some American Indian origins.
Chief Joseph made the Nez Perce Tribe very respectable during their years in the Columbia River Plateau. The Chief likely never had it this good.
Imagine a complete spread:
- Fresh chicken enchiladas
- Refried (Rosarita) Beans
- Spanish Rice
- Arugula Green Tossed Salad
The salad (Arrugula Ensalada Verde) included huevos duros, pimientos amarillos, pimientos verdes, British cucumber, cebolla Bermuda, and tomatos cotudos entrozos.
Kelly first boiled over 40 chicken thighs until tender in spiced water. Corn and flour tortillas were defrosted, beans were placed in a double boiler, and rice was steamed after being gently fried.
To make the chicken enchiladas, follow these steps:
- Prepare fried tortillas
- Allow boiled chicken to cool
- Gently fry tortillas
- De-bone chicken and shred it into pieces
- Wrap chicken and cheese inside tortillas
- Place in baking dish and cover with cheese and enchilada sauce.
- Top with pickled hot Mexican peppers and California black olives.
- Bake at 325 F for about a half-hour.
- Cool slightly and serve and enjoy!