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01-26-2011, 1:02pm | #1 | ||||||
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Enchiladas...
Most gringos feck these up pretty badly. They are really easy to make well once you know the trick.
The secret is to make them two or three to a plate, not in a big casserole dish. Briefly fry your corn tortillas in some canola oil so they are just barely starting to get a bit firm, then take them out and let drain on some paper towels or better yet a wire rack. Stack them up so they don't dry out, and blot off any excess oil. Your filling is up to you. Last night when I made these I added a little sauted chopped onion, shredded pulled pork, three chopped chipotles, a small can of green chilies, about 1/4 cup Mexican crema, and about 1/2 cup grated Mexican cheese. Mushrooms are great in them too, just saute them with the onions. Add your filling to your tortillas and sprinkle some more cheese on them. I like using the Mexican melting cheese for this, but jack or whatever is fine. Roll two or three on a single oven-proof plate, and if you make more just use more plates. If you want leftovers to make later, just freeze them like they are at this point, don't cook them. Don't add any sauce to them either yet. Now, put your oven-proof plates in a 400 degree oven for about 10 minutes, until the tortilla shells are kind of crispy and firm. You'll see the filling bubbling at the ends too. Take the plates out and pour about 1/2 can of tortilla sauce (about 6 ounces) over each plate full of tortillas. Make sure the sauce has been warmed up first, I just put it in a Pyrex measuring cup and nuke it with plastic wrap over it, about 1:30 does it on high. Sprinkle more cheese on them, add chopped onions, jalapeños, olives, green onions, whatever else, and put back in the oven until the cheese melts and the sauce is bubbly. I like to pour on more Mexican crema or room-temp sour creme at this point too. Then try not to burn your mouth skin off eating them. If you freeze some for later, just thaw them out a bit and cook 2 or 3 to a plate as explained previously, then take out, sauce+cheese, melt, eat. The good Mexican restaurants make them this way. They DO NOT cook them all together in a casserole dish like most gringos do. Just sayin'. And if you have the time to make your own enchilada sauce from scratch, well, that's even better. |
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01-26-2011, 5:08pm | #2 | ||||||
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damn, that made me hungry!!!
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02-05-2011, 6:29pm | #3 | ||||||
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Great reminder - I saw Rick Bayless do this on PBS and, as a guy who has stuffed tons into casserole dishes, this way is a winner.
One other tip is to use enchilada sauce to soften your tortillas rather than oil. Put it over medium heat and dunk in a fresh corn tortilla - you have to move quick because they get soft and delicate fast. I take them right from the sauce roll in seasoned beef or chicken and the cover them with the sauce and sprinkle a little grated Mexican queso blanco. |
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02-05-2011, 6:49pm | #4 | ||||||
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If you want to do an easy dish of enchaladas, I got a cool recipe from a girl in N.M. and you build it like a lasagna....
Ingreds: -large can cream of chicken soup, with a small can of green chiles, couple garlic cloves, couple jalapenos, cilantro, cumin all mixed together -cooked chicken diced -whole wheat tortillas -chopped onion -shredded jack cheese Build it in layers of the ingred. like a lasagna with a little of the soup mix on the bottom and end with jack cheese on top. Bake for about 45 min at 350 and let it cool for 10 and serve. Much easier and tastes great. A fresh salad and dinner's ready.:cheer: |
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02-06-2011, 1:01pm | #5 | ||||||
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That looks yummy I would need at least ten plates for me
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03-06-2011, 9:30am | #6 | ||||||
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I tried these last night for dinner and they were wonderful! I love how the enchiladas get a crispy edge to them when they are put in the oven before the enchilada sauce goes on them.
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03-06-2011, 3:58pm | #7 | ||||||
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Exactly! That's the thing the casserole version is missing. It's just all mush typically.
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03-06-2011, 7:18pm | #8 | ||||||
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With my way, if you leave the top layer with just cheese and not too much, you still get a crunchy bite from the top. And you can feed a bunch of hungry kids quick and easy!
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03-28-2011, 2:14pm | #9 | ||||||
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Well, I am going to make Enchiladas tonight.
Sadly, I am poor white trash with no cooking skills so I am going to have to modify your method and use to suit my needs. I do have some nice organic 85/15 grass-feed beef though. My cheapo plates would probably explode in the oven, so aluminum foil lined baking dish it is for me. I'll probably do 3 well-stuffed Enchiladas with my small low-carb Old Mission tortillas. Will post again later with pics and results. I will take the effort to wash an extra dish and heat the enchilada sauce by itself and wait until later to add it so I get some of that crispiness. |
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03-28-2011, 2:30pm | #10 | ||||||
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My ingredients:
Not shown: 1/3 of an onion that has been in my fridge for ~ 2 weeks. |
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03-28-2011, 4:59pm | #11 | ||||||
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Well that wasn't half bad. Browned the beef in a frying pab, added Taco seasoning and the can of diced jalapenos.
Spread one triangle of Chipotle Laughing Cow Cheese on each tortilla. Spooned on the meat & jalapeno mixture. Put them in the pan seam side down, poured the little bit of remaining fat/grease in the frying pan over them. Baked them in the oven for 5 minutes at 400 degrees to crisp the tortillas. Pulled them out, dumped in the Enchilada sauce and a whole bunch of shredded cheddar, put back in until the cheese melted. |
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03-30-2011, 2:04pm | #12 | ||||||
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You guys are full of good ideas.
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03-31-2011, 2:41pm | #13 | ||||||
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Will, flour tortillas and ground beef!
Hey, if you liked it, then it's all good. |
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04-01-2011, 9:25pm | #14 | ||||||
Barn Stall Owner #15
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