| Dec 19, 2005 @ 7:52 PM |
Home Made Enchilladas
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ExacerbatedTaboo
Posts: 1,401
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1 Pkg Corn Tortillas
1 Pkg Pre Shredded Cheddar Cheese or 1 Solid Block
2 Cans Enchillada Sauce
1 Can Wolf Bran Chili
Enough vegetable oil to fry with
Heat your oil up in a skillet and take each corn tortilla and dip in in the hot oil for about 6 seconds and set aside. Do this until you have preped all the corn tortillas you are going to use. Heat up your enchillada sauce while frying your tortillas and dip each fried tortilla into sauce and set tortilla on a flat surface such as a cookie sheet. Place shredded cheddar cheese in the middle of the tortilla and roll it up. Do this until you have made the desired amount of enchilladas and add the Wolf bran chili to the remaining enchilada sauce and heat up. Place a liberal amount of the sauce/chili mixture on the top of the enchilladas and add what remaining cheese you have to the top of that. Place the enchilladas in a preheated 350 degree oven and bake for 30 to 45 minutes.
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| Dec 20, 2005 @ 10:52 AM |
Home Made Enchilladas |
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kattsmeow
Posts: 22,812
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Yummy!
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| Dec 20, 2005 @ 5:33 PM |
Home Made Enchilladas
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tahoma
Posts: 10,579
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Green enchiladas
Flour torillas
2 chicken breasts
1 mini bottle tequila
squeeze of lime
TBSP olive oil
sour cream
pepper jack cheese
verde enchilada sauce
combine tequila, lime and olive oil in a glass dish or large zip lock bag. Add chicken and refrigerate for 2 hours to overnight. Remove from marinade and cook in covered skillet on low heat until done.
Let cool and chop into small pieces.
Warm tortillas in microwave until soft. Spread tsp of sour cream on tortilla, add handful of chicken and handful of cheese. Wrap and place in baking dish that has a layer of sauce in the bottom. Repeat until dish is full. Cover with remaining sauce and desired amount of cheese. Bake at 350 until sauce is bubbly and cheese melts.
A real crowd pleaser 
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| Dec 21, 2005 @ 3:44 AM |
Home Made Enchilladas |
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Always_Striving
Posts: 9,359
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I beg of you ..........please add chopped black olives.
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| Dec 21, 2005 @ 3:53 AM |
Home Made Enchilladas
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ExacerbatedTaboo
Posts: 1,401
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I beg of you ..........please add chopped black olives.
Oh yeah and optional chopped black olives can be added as well.
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| Jan 3, 2006 @ 12:10 AM |
Home Made Enchilladas |
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sjpinatl
Posts: 671
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NO CANNED ENCHILADA SAUCE, EVER! This is close to what I make. I add onion powder, sometimes a bit of oregano...I usually add some chicken base too, you could do chicken broth.
Enchilada Sauce
2 tablespoons vegetable oil
2 tablespoons all-purpose flour
2 tablespoons chili powder
1/2 teaspoon ground cumin
1 (8-ounce) can tomato sauce
2 cups water
1 teaspoon salt
1/4 teaspoon garlic powder
Heat oil in large 2-quart saucepan; stir in flour and chili powder; cook for 1 minute.
Add remaining ingredients bring to a boil and simmer for about 10 minutes.
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| Jan 3, 2006 @ 12:46 AM |
Home Made Enchilladas
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NJSteve176
Posts: 211
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When I make Mole I usually have a s*** load leftover and usually make a ton of Enchiladas throw some Mole on them, some queso whatever cheese and freeze them in dinner sized portions.
Black Mole from Oaxaca - Mole Negro Oaxaqueno
4 oz pasillas
2 oz. mulatos
1/2 lb. tomatoes
1 cup hot water
1/8 oz. whole cloves, toasted
1/8 oz whole allspice, toasted
1/2 tsp. thyme
1/8 oz. majoram, leaf
3 Tbsp. oregano
3/4 cup corn oil
2 oz. sesame seeds, toasted
2 oz. peanuts, toasted
2 oz. almonds, sliced, toasted
1/4 cup raisins
8 oz. yellow onions
1/2 oz. garlic, whole, peeled
1/8 oz. cinnamon sticks, toasted
1 lb. plaintains
1/2 oz. corn tortilla chips, fried and ground
1/8 orange bread (recipe follows)
2 oz. Ibarra chocolate
Procedure:
Soak chiles in hot water until soft. Seed and stem and grind into paste. Grind tomatoes, onions and garlic Toast spices. Cool. Grind in spice grinder Toast nuts and seeds and orange bread until golden brown. Grind together in food processor. Set aside. Heat oil and cook chiles carefully for 5 min., stirring constantly. Add veg. mixture and cook for 10 minutes.
Add spices to mixture and cook for 5 min. Add herbs, nuts and seeds, plaintains, raisins, and tortilla chips. Cook for 10-15 min.
Add chopped chocolate slowly and stir constantly so it does not sink to bottom of pan and burn. Cool on low heat until oil comes to the top. Remove from heat and cool. Puree mixture.
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| Jan 3, 2006 @ 12:54 AM |
Home Made Enchilladas |
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sjpinatl
Posts: 671
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Very impressive recipe! Showoff! 
Plantains, pasillas as well as... Almonds, sesame seeds, AND peanuts? And people call ME insane in the kitchen?!?!?!
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| Mar 18, 2006 @ 1:21 PM |
Home Made Enchilladas
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darkstarrynight
Posts: 3
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I am three months late on this one but this is my first post and I love cooking! 
Here is a delicious recipe for salsa verde which is my favorite sauce for enchiladas.
8-11 Tomatillos, depending on size
2-3 Jalepenos or serranos, or depending on what heat you like
salt
5-6 sprigs of cilantro
1 small white onion, chopped
1 large clove garlic, chopped
1 tbsp oil (vegetable or canola)
1-2 cups chicken stock
Husk and wash tomatillos. Boil tomatillos and chiles in salted water (that covers them) until tender. Drain. Put in blender with cilantro, onion and garlic. Process until smooth but retain some texture.
Heat oil in med-large skillet on medium heat. When hot enough to sizzle a drop of water, pour in the contents of the blender and cook, stirring constanty about 4-5 minutes, until thicker and darker. (The sauce may splatter so you can adjust the heat as to not burn your eyeballs!)
Add chicken broth (see how much looks right to you for thickness) and reduce heat. Simmer until desired thickness and add salt to taste. Makes 2-3 cups.
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| Mar 18, 2006 @ 10:13 PM |
Home Made Enchilladas |
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NJSteve176
Posts: 211
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I love Salsa Verde! I've been using this sauce a lot lately. This recipe is quick and easy (compared to Mole) and perfect for tamales, enchiladas or even huevos rancheros.
Ancho de Oaxaca Sauce
5 ancho chiles seeded and stems removed
half onion chopped fine
garlic 2 cloves
12 peppercorns
6 cloves
1 2" piece canela or cinnamon
Soak anchos in warm water for 30 minutes. Heat oil in pan, add cloves, canela and peppercorns and fry 1 minute. Add onion garlic. Add all ingredients to a blender adding water as necessary to make a smooth sauce. Once smooth pour contents through a medium mesh sieve and return to pan and simmer 10 or 15 minutes.
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