El Palacio Restaurant and Cantina in Chandler is helping us celebrate Mexican Independence Day.
Owner Anthony Serrano prepared green enchiladas and dessert nachos, which are local favorites at his restaurant.
Going Green Enchilada Tray
16 ounces Verde/Green Sauce
12 ounces Monterey Jack Cheese
6 ounces cooked chicken breast
1 pound fresh trimmed spinach
2 ounces diced yellow onion
1 ounce fresh finely chopped garlic
1 ounce unsalted butter
1 dozen tortillas
2 ounces vegetable oil
1. Heat oil in a nonstick sauté pan over medium heat. Once oil is hot but not smoking place tortillas flat in the oil. Cook for 10 seconds on each side. Remove tortillas and place on paper towels in a warm area.
2. Sauté garlic and onions in butter until they become translucent. Add spinach to pan and cook until it begins to wilt, season with salt and pepper, then remove from heat.
3. Place tortillas in a baking pan 3 at a time and place long ways side by side. Add spinach and chicken with a little bit of sauce and cheese to the inside of the tortilla.
4. Roll first set of three enchiladas and then begin rolling the next set until the tray is full, using one tortilla per enchilada and continuing so that tortillas/enchiladas are side by side.
5. Cover with sauce and cheese and bake for 15 - 20 min at 350 degrees or until the cheese is fully melted.
2 flour tortillas
2 chocolate tortillas
1/2 cup cinnamon sugar mix (use equal parts cinnamon and super fine sugar tossed together)
1/4 cup finely chopped milk chocolate and white chocolate chips
3 scoops French Vanilla Ice cream
1. With the edge of a knife poke several holes in the tortillas. It is important to poke holes and not make deep cuts (poking holes will allow hot air to escape in addition to keeping hot oil bubbles from popping).
2. The tortillas can then be cut into desired shapes such wedges, triangles, or bowls.
3. Once the tortillas have been cut they can then be deep fried in a deep fryer or pan fried in the same pan used for the enchiladas. Its important not to get the oil too hot and always exercise caution when frying at home. It's always a good idea to have an extinguisher rated to handle oil fires handy.
4. Once the tortillas have cooked in the fryer for a few minutes or until they have begun to get crispy, it is time to remove them.
5. Quickly and lightly dry them with a paper towel and then shake the cinnamon and sugar mixture on the top and bottom of the crispy tortillas.
6. Place the milk chocolate and white chocolate chips on top of the crispy tortillas and place them in a 300 degree oven for a couple of minutes or until the chocolate has begun to melt (you can also use a microwave).
7. Plate and enjoy using the ice cream to dip them in
Open Monday through Friday, 10:30 a.m. to 9 p.m. and Saturday and Sunday, 10 a.m. to 10 p.m.
El Palacio's Mexican Independence Day Fiesta
Saturday, September 15
2 to 8 p.m.
El Palacio in the Crossroads Shopping Center
Located at 2950 E. Germann Road, Chandler, Ariz. 85249
Tickets: Presale tickets are available online at www.epchandler.com through September 14 and cost $8 each. Admission tickets at the door will be $10. Children 12 years old and under will be admitted for free.
Benefiting: A percentage of the proceeds from El Palacio's Mexican Independence Day Fiesta will benefit Xico, a non-profit 501(c)(3) organization dedicated to supporting local Chicano and Native American artists.
About: El Palacio's Mexican Independence Day Fiesta will feature a homemade salsa competition, a kid's activity zone and an abundance of vendors serving Mexican and Southwestern style eats. Live entertainment includes mariachi bands and performances by Ballet Folklorico Quetzalli-AZ-a dynamic dance group dedicated to the awareness and education of Mexican culture through folkloric dance.
Copyright 2012 Scripps Media, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.