Growing up, at most family gatherings we had these wonderful cheese enchiladas. They were one of my most favorite dinners, and their flavor still reminds me of being a little girl at my grandmother's house.
It wasn't until I was older that I learned a little bit of the history behind these enchiladas. My grandfather was one of 12 children, and his father was Rey L. Pratt (a direct descendant of Parley P. Pratt) who once served as the mission president over the Mexican mission. If you have ever seen an old Spanish LDS hymn book, you will notice that most of the hymns, including "Nuestro Querido Santa Clos" (Our Beloved Santa Claus) were translated by him. The family story goes that once, Pancho Villa was terrorizing the countryside and made a stop at the mission home. My great-grandmother Mary Stark Pratt had just given birth and was still in bed when she gathered all the missionaries and had them lay down on the floor of her bedroom for safety. Pancho Villa shot up the place, and one of the bullets lodged in her head board. After the excitement, she dug the bullet out of the head board and wore it as a necklace.
It's no wonder that his family came back with several delicious Mexican recipes, including the one below:
Aunt Nena's Enchiladas
3 cans Beef Consumme'
24 oz tomato sauce
1 1/2 tablespoons sugar
3 - 4 tablespoons chili powder
3/4 oz unsweetened baking chocolate
1 teaspoon smooth peanut butter
3/4 teaspoon cumin
1 dash MSG
1 cup corn oil
24 corn tortillas
2 cups (or more to taste) grated cheddar cheese
1 cup grated onion (if desired)
2 cups shredded lettuce
Combine consomme', tomato sauce, sugar, chili powder, chocolate, peanut butter, cumin, and MSG in a large sauce pan. Allow sauce to simmer while tortillas are being prepared. Heat the corn oil in a frying pan. Saute' each tortilla separately in the hot oil; do not allow tortillas to become too crisp. Drain excess oil by holding tortilla up bwteen two forks, and stack each tortilla between paper towels. When tortillas are all cooked, dip each tortilla in the sauce, then add about 1/4 cup cheese and 1 teaspoon of onion. Roll the tortilla around the filling and place in a baking dish. When enchiladas are complete, cover with the remaining sauce and top with more grated cheddar cheese. Bake in a warm oven (300 - 350F) until thoroughly heated -- about 15 - 20 minutes. Serve with lettuce and extra sauce for those who desire it.
I have also modified this recipe slightly by using shredded chicken with cheese and flour tortillas instead of corn and they have turned out yummy as well!
Enjoy a little bit of the Pratt family history!
