Enchiladas with chicken, peas, almonds and raisins

My grandmother Lupe was famous for her cooking in our neighborhood.  Even within our family of excellent cooks, she stood out and everyone loved her cooking.  Today at the hospital, I saw two of my mother’s cousins 2nd cousins, Angie and Louise whom I hadn’t seen in years and they were talking about the enchiladas she made with chicken, almonds, raisins and peas.  I has almost forgotten about those.
The enchiladas are made with shredded chicken, jack cheese, slivered almonds, raisins and fresh peas.  The chile is red, smokey and the perfect compliment to the mild flavors of the filling.  I know it sounds odd, but they were delicious enchiladas and ones that everyone talked about for days after eating them for how unusual and good they were.  She would do some with corn tortillas and some with flour tortillas.  I liked the ones done with flour tortillas especially because they simply melted in my mouth.
Grandma Lupe’s Enchiladas with Almonds, Peas and Raisins
2 pounds of shredded chicken
tortillas (corn or flour or both if you like)
oil
red chile sauce (see recipe below)
1 cup of slivered almonds
1 cup of raisins
2 cups of fresh shelled peas
1 onion diced
1 pound of jack cheese
Fry the tortillas in hot oil until softened on both sides, and set aside.
Dredge a tortilla in the red chile sauce, fill it with chicken, cheese, a sprinkle of almonds, peas, raisins and diced onion then roll it and place into a baking dish.
Repeat until all your chicken or tortillas are used up, top the enchiladas with more of the cheese and sauce, bake at 350 degrees for about 15-20 minutes.
Serve.
Red Chile Sauce for Enchiladas
1 packet powdered chile California
1 bay leaf
flour
chicken broth
Brown about two tablespoons of flour in a cast iron skillet, add the packet of powdered chile California and the bay leaf, slowly add in the chicken broth whisking the mixture constantly so it doesn’t clump up.  It’s almost like making gravy.  You don’t want it too thick, just a velvety sauce so if it appears too thick, add in more broth.

Chicken Enchiladas with Peas, Almonds and Raisins
My grandmother Lupe was famous for her cooking in our neighborhood.  Even within our family of excellent cooks, she stood out and everyone loved her cooking.  Today at the hospital, I saw two of my mother’s cousins 2nd cousins, Angie and Louise whom I hadn’t seen in years and they were talking about the enchiladas she made with chicken, almonds, raisins and peas.  I has almost forgotten about those.
The enchiladas are made with shredded chicken, jack cheese, slivered almonds, raisins and fresh peas.  The chile is red, smokey and the perfect compliment to the mild flavors of the filling.  I know it sounds odd, but they were delicious enchiladas and ones that everyone talked about for days after eating them for how unusual and good they were.  She would do some with corn tortillas and some with flour tortillas.  I liked the ones done with flour tortillas especially because they simply melted in my mouth.
Grandma Lupe’s Enchiladas with Almonds, Peas and Raisins
2 pounds of shredded chickentortillas (corn or flour or both if you like)oilred chile sauce (see recipe below)1 cup of slivered almonds1 cup of raisins2 cups of fresh shelled peas 1 onion diced1 pound of jack cheese
Fry the tortillas in hot oil until softened on both sides, and set aside.
Dredge a tortilla in the red chile sauce, fill it with chicken, cheese, a sprinkle of almonds, peas, raisins and diced onion then roll it and place into a baking dish.
Repeat until all your chicken or tortillas are used up, top the enchiladas with more of the cheese and sauce, bake at 350 degrees for about 15-20 minutes.
Serve.
Red Chile Sauce for Enchiladas
1 packet powdered chile California1 bay leafflourchicken broth

Brown about two tablespoons of flour in a cast iron skillet, add the packet of powdered chile California and the bay leaf, slowly add in the chicken broth whisking the mixture constantly so it doesn’t clump up.  It’s almost like making gravy.  You don’t want it too thick, just a velvety sauce so if it appears too thick, add in more broth.

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One thought on “Enchiladas with chicken, peas, almonds and raisins

  1. Yum… thank goodness I’m full from dinner, or I’d be digging through the fridge right now. BTW Gina you will be soooo proud of me… I made my own salsa tonight! A corn salsa. And you’re right, it’s so much better than store bought stuff and really not too hard if you have all the ingredients on hand. I made carnitas in the slow cooker all day so I felt like I didn’t have much to do at dinner time!

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