April 1st 1998 >> Source: San Francisco Chronicle Taster's Choice by Miriam Morgan Excerpt from Who's the Big Cheese Of Cheese Enchiladas?
Continuing
its quest for decent snacks and entrees that can be stashed
in the freezer, the panel this week turned its taste buds to
cheese enchiladas. Amy's Organic Cheese Enchilada With Organic
Corn Tortillas and Tomatoes came in a strong first, with nearly
twice as many points as its nearest competitor. Panelists were
uniformly enthusiastic about the whole enchilada, so to speak
- its flavor; its balance of cheese, sauce and "tender
corn tortilla"; its texture; and its looks. All would buy it.
This casserole is based on a popular Mexican dish called Chilaquiles. One
of Amy’s chefs (whose family had owned a Mexican restaurant in San Francisco)
was familiar with the dish and adapted it to suit Amy’s standards...organic
ingredients, fewer “hot” spices, and less fat. The result is delicious
and might remind you of a bowl of “nachos” made with organic baked
corn chips and melted cheddar and jack cheeses. On the side are delicately seasoned
slow-cooked black beans, making this gluten free meal in a bowl thoroughly satisfying.
Gluten free. >> Click here!
Continuing
its quest for decent snacks and entrees that can be stashed
in the freezer, the panel this week turned its taste buds to
cheese enchiladas. Amy's Organic Cheese Enchilada With Organic
Corn Tortillas and Tomatoes came in a strong first, with nearly
twice as many points as its nearest competitor. Panelists were
uniformly enthusiastic about the whole enchilada, so to speak
- its flavor; its balance of cheese, sauce and "tender
corn tortilla"; its texture; and its looks. All would buy it.
