Crispy skull shaped homemade tortillas filled with chicken, cheese, and enchilada sauce.
enchilada, enchilada skulls
Beth Jackson Klosterboer
lard or shortening
– 1 cup water
Chicken & Cheese Enchilada Filling:
recipe enchilada sauce
OR 1 2/3 cups of your favorite sauce
shredded cheddar cheese
Combine flour, baking powder, and salt in a mixing bowl and blend with a fork or whisk.
Add half of the lard and use a pastry cutter to cut the lard into the flour.
Add the remaining lard and continue to cut it into the flour until it resembles coarse crumbs.
Slowly pour in the water stirring as you go until the dough comes together.
Add at least ¾ of a cup of the water then only add any remaining water as needed.
You want the dough to come together in a cohesive ball and not be sticky.
Cover the dough and set aside for 10-20 minutes.
Chicken and Cheese Enchilada Filling:
Stir together the chicken, enchilada sauce and cheese.
Preheat oven to 350 degrees F.
Cut the dough into 6 equal portions.
Dust your work surface with flour.
Roll out a portion of dough thinning out the edges.
Drape the dough over one skull in a 6 cavity non-stick pan allowing the dough to form the skull shape.
Spoon in 1/6th of the chicken mixture.
Whisk together the egg and water.
Brush the top edge of the dough that hangs over the edge of the skull.
Fold the dough over the chicken, cutting off any excess dough and pinching the seams together.
Brush the top with egg wash.
Repeat filling all 6 skull cavities in the pan.
Bake for 24-26 minutes until the top crust starts to turn light golden brown.
Remove and let cool in pan for 5 minutes.
Place a cutting board over the skulls and carefully flip the pan and board upside down so the skulls gently fall out onto the cutting board.
Serve and enjoy.
Enchilada Skulls https://hungryhappenings.com/enchilada-skulls-halloween-day-of-the-dead-dinner/