1 pint heavy whipping cream
5 eggs
1 cup granulated sugar
1/3 cup powdered sugar
1 cup all purpose flour
1 1/2 teaspoon vanilla extract
1 1/2 teaspoon baking powder
1 (14 oz) can condensed milk
1 (12 oz) can evaporated milk
1 can (at least 8 oz) of full fat coconut milk
1/4 teaspoon salt
12 ounces queso chihuahua
8 ounces white cheddar cheese
14 corn tortillas
1 1/2 cups chicken stock
16 oz tomato sauce
2 tablespoons tomato paste
2 tablespoons olive oil
2 tablespoons flour
1 tablespoon chili powder
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cumin
1/4 teaspoon smoked paprika
1/8 teaspoon cayenne pepper
1/4 teaspoon black pepper
1 pint heavy whipping cream
5 eggs
12 ounces queso chihuahua
8 ounces white cheddar cheese
14 corn tortillas
1 1/2 cups chicken stock
16 oz tomato sauce
2 tablespoons tomato paste
2 tablespoons olive oil
1 1/4 flour
1 1/2 teaspoons vanilla extract
1 cup granulated sugar
1/3 cup powdered sugar
1 1/2 teaspoon baking powder
1 (14 oz) can condensed milk
1 (12 oz) can evaporated milk
1 can (at least 8 oz) of full fat coconut milk
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper
1/4 teaspoon smoked paprika
1 tablespoon chili powder
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cumin
This is my absolute favorite dessert... so with that being said I have had tons of versions and have made lots of different versions. I can not tell you how much coconut milk gives the cake so much more depth of flavor. However, if you can't find coconut milk or if you are allergic to coconut- you can use whole milk in place of the coconut milk in both the cake and "three milk syrup." If you aren't allergic- I highly suggest trying with coconut milk. The canned coconut milk has better flavor (and more fat)- just be sure to shake the can thoroughly before using. However, if you can't find the can- the coconut milk in the refrigerated dairy section works fine too.
This is considered a sponge cake (it is going to absorb all that milky liquid just like a sponge would absorb liquid), which is characterized by whipped egg whites being folded in. So with that, it is VERY important that you separate the eggs carefully. If you get ANY yolk into your whites, your whites will not whip to stiff peaks like needed. So I always tell my students to use one small ingredient bowl to crack the egg in. Use this video to show you how to separate the eggs. Once you have the egg separated, put the yolk in one of your bowls and the whites in the other. Repeat the process with all 5 eggs.
Because I only have one stand mixer, I always whip my egg whites first. Then I use a spatula to gently move them into another bowl. Then I dump in the yolks and sugar and start the rest of the process.
Be sure to let the cake cool completely before making holes and adding the milk.
The recipe states to let the milk soak into the cake for an hour to overnight. If you let it only soak for an hour, the milk will run out of the cake. I have more success letting the milk soak for 12-16 hours.
I love it plain, but if I was going to add something to the top it would be sliced strawberries or toasted coconut flakes =)
First off- I apologize for the lack of the above video relating to the recipe. I couldn't find a video that worked and didn't have time to produce my own. So we are going to have to make sure we READ THE DIRECTIONS THOROUGHLY!
Ok I wasn't yelling above, but I feel like these can be ruined easily if you decide to skip reading the directions (as you can with most recipes).
I actually had to make this recipe twice during testing.... you know why? I didn't follow my own advice from above and read the directions thoroughly. The first time I didn't read the step about soaking the tortillas in the sauce. You know what happened? The tortillas fell apart into a million pieces as I served the enchiladas. It was like a pile of mashed potatoes that looks like enchiladas. I was so mad at myself! The second time I made them, I read the directions, and guess what? They came out perfectly!
So the reason I couldn't find a video that would work is because they either used a canned enchilada sauce or a sauce that used dried chilies. I like this recipe because its tomato based with spices. The flavor is intense without being over overwhelmingly spicy. (If you are returning to this site and had the jambalaya- the sauce for these enchiladas is not nearly as spicy as the jambalaya was).
Now lets talk cheese. There is a weird cheese in the recipe. CHIHUAHUA. What is it? It's a Mexican cheese that is considered a "medium firm" cheese that is similar to cheddar. Can't find it or don't want to try (ME!)? You can just use more white cheddar cheese or get muenster (that's what I did!)
Two main things you need to do: be sure to soak the tortillas in enchilada sauce (you can also used the video above and lightly fry in oil and then soak in enchilada sauce) and also put enchilada sauce down in the pan prior to putting the tortillas (or they will stick to the bottom).
I personally like to put the enchiladas under the broiler to get that bubbly, toasted cheese on top.
I made rice (I sauteed one cup of rice and on medium onion chopped in a half stick of butter until the rice was a light brown color and then I added 1 1/2 cups of chicken stock; brought the chicken stock to a boil, put the lid and turned the heat down to low for 6 minutes; turn off the heat and let steam for 5 minutes); and a can of refried beans for my husband (I am not a huge fan of beans- however if you want to dress up the beans, add some bacon and top with cheese).
