Empowering your palate: Galloway or no-way enchiladas

  • Published
  • By Tech. Sgt. Kevin Wallace
  • 100th Air Refueling Wing Public Affairs
RAF MILDENHALL, England --  A quality insurance inspector from the 48th Maintenance Group recently wrote in, explaining that he's been hard pressed to find descent Mexican food here in England.

But don't dismay, Staff Sgt. Tristan Galloway, shared his own enchilada recipe. And, on his sworn declaration, you'd better eat your enchiladas the Galloway way, or no way at all.

Preparation time: 1 hour
Cooking time: 15 minutes
Portions: about 6 people

Ingredients
1 large onion
1 4 oz. (110 gram) can of large black olives
2 to 3 vine-ripe red tomatoes
4 8 oz. (220 gram) cans of spicy (hot) enchilada sauce
2 16 oz. (450 gram) cans of refried beans
2 packs of flour tortillas (about 16 tortillas)
1 box of stove cooked Mexican rice
3-4 table spoons of butter or margarine
2 lbs. (900 gram) of white and yellow cheddar cheese (or pre-grated bags)
6 chicken breasts (boneless/skinless is preferred)
Chili powder
Paprika powder
Cayenne pepper powder
½ bunch of coriander (cilantro)
1 small tub of sour cream

Preparation:
1. Start by trimming away any extra fat or skin left on your chicken before placing them in the pot to boil. Once you have placed the chicken breast into the pot, add water until about ½" to ¾" water covers the chicken. Put a lid on the pot and place on the stove top to bring to boil. Let the chicken boil for about 20-30 minutes or until cooked.
2. Grate the cheeses or open pre-grated bags and set aside for later.
3. Follow the instructions on the box to cook the rice.
4. While the chicken and rice are cooking, start to prepare the vegetables. Dice up the tomatoes and olives and set aside for latter. Also cut up your whole onion and place it in a large mixing bowl adding two cans of enchilada sauce to let them marinate.
5. Finely chop the Cilantro and heat the refried beans over medium heat in a pot on the stove. (By now your rice and chicken should be done and the beans nice and hot. Hot beans are easier to spread).
6. Drain the chicken and start cutting the breasts into bite-sized pieces then place them in the mixing bowl with the onions and sauce. Add a few handfuls of cheese to your mixture.
7. Now time to add spices. Spices are something you'll have to add based on the level of spiciness you desire. I usually add 10-15 shakes of each spice listed above. Stir to evenly distribute the spices.
8. Lightly oil or spray a large baking pan with a non-stick cooking spray.
9. Pre-heat your oven to 450 degrees Fahrenheit (230 degrees Celsius).

Final cooking steps:
1. Place a tortilla on a clean surface, then spread refried beans over the center of the tortilla.
2. Add a few scoops of your onion/chicken/cheese mixture on top of the beans.
3. Add rice in the same manner down the center of the wrap. Then add tomatoes, olives, coriander and top off all the ingredients with some cheese.
4. Now fold the sides of the tortilla closed making the wrap and place on the greased baking pan.
5. Repeat the assembly steps till you run out of everything.
6. Once all the wraps are on the trays, pour 1 can of sauce per tray over your wraps to keep them juicy.
7. Place the baking tray in the oven for about 45 minutes to an hour, or until the wraps are somewhat crispy on top.
8. Once the enchiladas are ready to be served, top them with sour cream and more cheese - then they're ready to eat!

Editor's note: No federal endorsement intended or implied.