Executive chef, Sandra Banchs loves to incorporate the flavors of her
native Puerto Rico into Canyon Cafe's Tex-Mex dishes. She uses
oregano, garlic, olive oil and this philosophy: "Just keep it fresh."
"The company gives us the freedom to create what we want and make
changes to the menu if we want to," she said. Banchs also has added
her own steak preparation, a new quesadilla and two salads to the
menu here.Canyon Cafe is part of a small chain of Southwestern-themed
restaurants (the Arizona locations are called Sam's Cafes). Banchs
started with Canyon Cafe in San Antonio, Texas, then worked in Dallas
and Houston before moving to St. Louis 6 1/2 years ago.
Pancho's Enchiladas - Serves 4
Published in: Canyon Cafe
For tomato salad:
1/4 cup unseasoned rice wine vinegar
1 teaspoons granulated sugar
1/2 teaspoons kosher salt
1/2 teaspoons ground black pepper
2 cup coarsely chopped plum tomatoes
1/2 cup sliced green onions
For enchiladas:
3/4 pounds roasted or grilled chicken -- shredded
6 tablespoons thinly sliced green onions
8 ounces shredded Monterey Jack cheese
8 flour tortillas (6- or 8-inch)
1 2/3 cupThree-Pepper Cream Sauce (see recipe)
The day before serving the enchiladas, make the tomato salad: In a glass
or stainless steel mixing bowl, combine vinegar, sugar, salt and pepper;
stir until sugar and salt are dissolved. Add tomatoes and green onions;
cover and refrigerate overnight.
To prepare enchiladas: Preheat oven to 350 degrees. Grease a 9-by-13-
inch baking pan. In a large bowl, mix together chicken, green onions and
cheese. Gently warm tortillas in the microwave or one at a time in a dry
skillet. Lay tortillas out on a work surface. Dividing evenly, place
about 1/2 cup of the chicken mixture on each tortilla. Roll up tortillas;
place in the baking pan. (Enchiladas may be assembled to this point,
covered and refrigerated until needed, up to one day. Before proceeding,
let return to room temperature.) Pour about 1 1/2 cups sauce over
enchiladas; bake 12 to 18 minutes or until heated through. Top with
tomato salad; pass extra sauce at the table.
Three-Pepper Cream Sauce
Canyon Cafe
Yield: 3 cups
1/2 teaspoon vegetable oil
1/3 cup diced yellow onion
2 3/4 cups heavy (whipping) cream
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon ground red (cayenne) pepper
1/2 teaspoon ground black pepper
1 tablespoon plus 1 teaspoon chicken base (see note)
1 tablespoon plus 1 teaspoon Dijon mustard
2 teaspoons cornstarch
1 1/2 tablespoons cold water
Place a large, heavy saucepan over medium-high heat. When pan is hot, add
oil and onion; saute until tender. Meanwhile, pour cream into a small
bowl. Add red pepper flakes, cayenne, black pepper, chicken base and
mustard; mix well. When onion is tender, add cream mixture to pan. Bring
to a simmer; cook about 3 minutes, stirring frequently. Dissolve
cornstarch in water; stir mixture into simmering cream sauce. Return
sauce to a light simmer, then remove from heat.
Note: Chicken base is concentrated broth or stock sold in the soup
aisle of supermarkets.
Yield: 8 enchiladas; 4 servings
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