Paula's Kitchen by Request: Diana Gabaldon's Cheese Enchiladas

Описание: Today's episode of Paula's Las Vegas Kitchen continues our "By Request" theme, and the request this time around is for enchiladas. I chose to make Cheese Enchiladas, a recipe shared by my favorite contemporary author, Diana Gabaldon, that has been handed down through her family. The sauce is flavored with lots of garlic and red chiles, and the filling is cheddar cheese and onion -- simple and yet utterly delicious! This is an easy recipe that yields fantastic results. Scroll down to copy a version for yourself to try.

The recipe was published in the wonderful Outlander Kitchen cookbook, authored by chef Theresa Carle-Sanders. If you'd like to take a look at this beautiful work, here's the link on Amazon:
https://www.amazon.com/Outlander-Kitc...

-----
Join me on social media...
Instagram:   / dalemckenzie01  
Facebook:   / dale-mckenzie-las-vegas-inside-out-3270373...  
Email: [email protected]
Patreon:   / dalemckenzie  

And have a look at our brand new merchandise store, on Spreadshop:
https://lasvegasinsideandout.myspread...

Our current mailing address:
Dale McKenzie
9620 S Las Vegas Blvd
Suite E4 #1206
Las Vegas, NV 89123
-----

DIANA GABALDON'S CHEESE ENCHILADAS
Courtesy of Outlander author Diana Gabaldon, published in
Outlander Kitchen: The Official Outlander Companion Cookbook, by Theresa Carle-Sanders, copyright 2016.

A family recipe straight from Diana and her late father, Tony Gabaldon. Get everything prepped and organized before you start to roll your enchiladas to avoid getting sauce on every surface of the kitchen.
Makes 12.

You will need:
• 3 Tbsp vegetable oil, plus additional for frying
• 4 cloves of garlic, grated or minced
• 3 Tbsp all-purpose flour
• 2 cups tomato sauce (Diana uses El Pato brand, which has red chile pepper already in it)
• Red chile pepper to taste (minced fresh, frozen, or flakes)
• ½ tsp kosher salt
• 1 dozen corn tortillas
• 1 pound (450 grams) cheddar cheese, shredded, plus additional
• 1 small onion, minced

Instructions:
In a heavy-bottomed saucepan, heat the oil over medium heat. When it is shimmering, add the garlic, stirring constantly until just golden – 1 to 2 minutes. Sprinkle in the flour, and stir to form a smooth paste. Cook, stirring constantly, for 2 to 3 minutes.

Add the tomato sauce and stir quickly to avoid lumps. Then add 2 cups water, and stir to combine. Taste and add red chile as desired:
• For minced raw red peppers, start with 2 Tbsp.
• For chiles in powdered form, add a couple of pinches and wait 15 minutes before adding more.

Cook over medium-low heat until thickened enough to coat the back of a spoon, about 5 minutes. Season with salt, cover, and keep warm over low heat.

Move a rack to the middle rung, and heat the oven to 375 degrees Fahrenheit.

Arrange a 13 x 9 inch baking dish and a clean dinner plate on the counter next to the stove, along with the tortillas, cheese, and onions. Pour enough of the enchilada sauce into the bottom of the baking dish to coat it lightly.

In a small frying pan, heat ½ inch vegetable oil over medium-high flame until shimmering. With a pair of tongs, dip a fresh corn tortilla into the hot oil for 2 to 3 seconds (just long enough for the oil to sputter). Let the excess oil run off into the pan, then dip the tortilla into the enchilada sauce to coat both sides.

Lay the sauce-coated tortilla on the dinner plate, and spread a handful of cheese across the center. (Aim for a cylinder shape, about 2 fingers thick.) Sprinkle the onions lightly over the cheese. Roll the tortilla into a cylinder and arrange in the baking dish, seam side down. Repeat until all 12 tortillas are used.

Ladle the remaining sauce over the enchiladas, and sprinkle additional cheese on top for garnish. The author suggests using Monterey Jack for the topping, or you can use more cheddar.

Bake until the cheese is well melted, bubbling, and the enchiladas look slightly small and sunken – 25 to 30 minutes. Rest 10 minutes before serving.

Serve hot with lots of fresh pico de gallo.
-----

Many thanks to the talented Josie Ryder Tucker, for the caricature drawing that appears during the intro!

Songs from the YouTube Audio Library featured in this video:
Cuckoo Clock
Home for the Holidays

Cinematography: Dale McKenzie and three cameras!
Editing, Post-Production: Dale McKenzie, Final Cut Pro X
Voiceover, How-to: Paula McKenzie
Cameras: DJI Osmo Pocket in 4K; Panasonic DMC-GF6 for the overhead shots; Lumix G9 for BTS clips and close-ups; iPhone 11 Pro Max; sound by Rode Wireless GO