For dinner last night I pulled the extra Chicken Enchilada pan out of the deep freeze. I covered it with aluminum foil and cooked it in the oven at 375º for about an hour. I removed the foil for the last 15 minutes. It tasted exactly the same as when cooked fresh. I will never just make one pan of the chicken enchiladas again, this made for such a tasty, easy supper.
As a side dish I made corn cake, we went to Don Pablo’s Mexican Restaurant while in Minneapolis and it made me crave corn cake. It’s a simple recipe and the kids loved it!
1 stick softened unsalted butter
4 ears worth of corn removed from the cob (you could also use frozen corn),
1/3 cup Mexican corn flour
1/4 cup water
1/4 cup cornmeal
1/2 cup sugar
1/4 cup whipping cream
pinch of kosher salt
2-3 grinds of black pepper
1/2 tsp baking powder
Combine butter, corn flour and water and add in the corn. In another bowl mix together the remaining ingredients. Add this mixture to the corn mixture and pour resulting batter into a loaf pan. Bake at 400º for 60 minutes, keep loaf pan covered with foil for first 45 minutes of baking. Remove from oven and let sit for 10-15 minutes. Scoop out and enjoy.