I make a lot of Enchiladas in this house as it is a favorite of our youngest child who still lives at home. This recipe, found at TASTE, is reported to have been passed down through the generations of families that arrived in California during the years of 1769 and 1833when the Missions were established.
For the May #WorldWineTravel event, let's look at the first Vitis vinifera grape variety to be exported from the Old World (Spain) to the New World (Mexico) in the 16th Century. Known as País in Chile, Criolla in Argentina, and Mission in North America, find a bottle or two and join the conversation.
This was a great theme and a great idea, however it appears that it was not easily executed. Only 3 of us were able to participate, two of whom live in California and so were able to source wine made from Mission grapes and myself who was unable to locate a wine from any of these varietals so chose instead to serve a food that may have been eaten with those Mission grapes.
Please make sure to stop by and learn what Cam and Gwendolyn thought of the wines they tried and what foods they decided to pair their wines with in the links below. You may also want to learn what Cam thought of the Mission wine that she found. She shares this in her Preview Post.
- A Chilean Seafood Soup and a Migrated Vine: Paila Marina + the 2019 Roberto Henríquez Tierra de Pumas by Culinary Cam
- Californio Enchiladas with a Chilean Chardonnay by A Day in the Life on the Farm
- To Taste Tradition, Try Morande’s Organic Cinsault-Pais Blend Paired with Chilean Chimichurri Filet Mignon by Wine Predator...Gwendolyn Alley
- Wine Origins, the Mission Grape in the USA by Avvinare
"Spent 10 months in barrels. yellow in color, The nose offers notes of green apple and ginger cookie and layers of oak and hazelnut. A little spiky in the mouth, with moderate tension: the feel is saline and voluminous."
Here is what I wrote in my tasting notes.
Nearly clear in color, citrus on the nose, bright juicy and acidic.
The enchilada recipe is vegetarian and very rich. The bright acidity of the wine cut through the richness and was a very nice pairing. I think this wine would pair very nicely with seafood as well.
I adapted the recipe that I am sharing by using premade enchilada sauce instead of making my own. I used 1 large Vidalia onion instead of the 3 medium onions called for and Cotija cheese in place of the Queso Seco. I also did not put any olives inside the enchiladas but rather used them as garnish because Frank has an aversion to olives.
Californio Enchiladas
Ingredients
- 1 (15 oz) can red enchilada sauce
- canola oil
- 6 flour tortillas
- 1 Vidalia onion, chopped
- salt and pepper, to taste
- 8 oz. Cotija cheese, crumbled
- pitted black olives for garnish
Instructions
- Place a bit of the oil in a skillet over med high heat. Add the onions, season with salt and pepper and cook until very soft, about 10 minutes. Remove to a plate and set aside.
- Add about 2 inches more canola oil to the skillet and warm over low heat.
- Place the enchilada sauce in a second skillet and bring to a simmer.
- Working with 1 tortilla at a time, fry each in the oil until it puffs up, then dredge in the enchilada sauce covering both sides. Lay onto a plate and sprinkle some onions and cheese onto it. Roll into a tube and place into a 9" square baking pan that has been treated with cooking spray. Repeat until all 6 enchiladas are used.
- Pour a little of the remaining sauce onto the enchildas and sprinkle with any remaining cheese. Bake in a preheated 350* oven for about 20 minutes, until hot and bubbly. Garnish with olives, if desired, and serve.
Notes
Adapted from a recipe found at TASTE
Nutrition Facts
Calories
470.3Fat (grams)
26.82 gSat. Fat (grams)
12.28 gCarbs (grams)
41.19 gFiber (grams)
3.32 gNet carbs
37.87 gSugar (grams)
7.83 gProtein (grams)
16.62 gSodium (milligrams)
1483.75 mgCholesterol (grams)
67.28 mg
So glad you were able to join us. And those enchiladas look delicious.
ReplyDeleteThanks Cam.
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