“Lightness is not an attribute usually associated with enchiladas, the most comforting of Mexican tortilla foods. But these enchiladas, filled with a mix of blanched seasoned chard and succulent diced chayote and covered with a classic cooked tomatillo salsa, are both light and incredibly satisfying.
I didn’t skimp on oil to lighten them. When you prepare tortillas in oil that is hot enough, they absorb only a small amount. When I tested the recipe, I used about one-third of a cup of oil to get a half-inch of depth in the pan. After quickly frying 18 tortillas, I found that most of the oil remained in the pan, not weighing down the tortillas.
I take my enchilada-making cues from Pati Jinich, host of ‘Pati’s Mexican Table’ on PBS. Her instructions for frying are infallible. In the past, I’ve had trouble with tortillas cracking as I rolled them up, but because they were quickly fried, they remained light and intact…”
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