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Could cheese enchiladas be made

18 years ago

the day before you cook them? I am thinking of making mexican food for Mothers Day and was wandering if I could make cheese enchiladas to the point of ready for the oven and refrigerate them and bake the next day. They would be covered with sauce.

Also, I am going to cook my whole skirt steaks on the grill on Saturday and then slice and stir fry with onions and peppers on Sunday. I have done this before and it worked out alright, I think.

Just trying to think of all the prep I can do on Saturday to make it easier Sunday morning.

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Comments (6)

Lars
18 years ago
I've made them ahead of time without problems. What kind of sauce do you use? I sometimes use a chili sauce without tomato, but sometimes I make one with achiote paste added to the chili sauce, and then I usually do add tomato.

You could make guacamole the day before as well, and fresh salsa.

Lars
trixietx
Original Author
18 years ago
Thanks Lars, I will make chili sauce without tomato. I was planning on making pico on Saturday and also using my salsa that I have canned. I figured on doing the guacamole Sunday morning, but may do it Saturday also. The last time I made it I pressed the plastic wrap all around to remove all the air and it was fine the next day.

I wasn't sure if the corn tortillas would hold up being refrigerated. I have made chicken enchiladas the day before, but I use flour tortillas for them and I thought maybe the cheese enchiladas would be better with beef fajitas.

I'm not worried about the beans, rice and salad.
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I made them last night. I had the camera ready, but didn't take a photo because, like many of my dishes, they tasted WAY better then they looked! LOL Delicious, Thanks Ann! Even Tim cleaned his plate! I used one jalapeno and two anaheims as called for and the chili sauce was very flavorful but not overly hot. He loved it and so did I. I could only eat half of one, tho. It's a very large serving. Especially because I served with a side of Woodie's Mexican Black Beans which I have come to love! Jim, I have visited several areas of Mexico, too and I agree with your comments on the food. The best Mexican meal I ever had was in Monterrey. It was roasted chicken with a prickly pear cactus sauce at a restaurant calle Pollo El Palenque. Fabulous! Linda
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petra, I'm a hot pepper wuss myself, although Elery loves them. This green sauce is more lime and tomatillo than hot pepper and the cheese moderates the heat nicely too. Lars, I like to keep bean dip on hand too, but Elery finds that it makes a good snack in the evening, so before I know it, it's gone! My habanero plants are doing well, but it's very nearly a miracle if any of them ripen before frost here. KatieC, I'd get twice as many tomatillos if I'd actually cover them or put them in a hoop house, my season is just barely long enough for the husks to fill..... Cathy, I always cooked when I travelled, although I don't travel nearly as much as you do. I can only eat out just so much, then I need to cook something, even if it's just eggs. Annie
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Comments (15)
Oh sure, cheese is good. I almost always add a bit of cheese to my tortilla soup; pepper jack, Monterey, Havarti...whichever is handy. It helps to blend the flavors. I have no idea if the red is milder or hotter than the green; typically green is spicier, but with commercial stuff it could be just different in flavor rather than heat. I haven't had red sauce since my favorite Mexican restaurant lost their lease 15 years ago. I always ordered the three different enchiladas. They came with three different sauces--2 reds and one green. All were delicious. Gosh, I miss that restaurant!
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jimster
18 years ago
Chilaquiles are a good alternative to enchiladas. They have all the same ingredients but are less fiddly to assemble. In fact, you could do everything ahead up to the point of assembly and put them together quickly and bake in the morning. Serving them is less fussy too I think. I like chilaquiles.

Jim
trixietx
Original Author
18 years ago
Thank's Jim, I hadn't even thought of that. I've had a hard time with my menu this year and finally decided on mexican food.
casi
18 years ago
What are chilaquiles?
jimster
18 years ago
Chilaquiles are a sort of rustic form of enchiladas.

Cut corn tortillas in sections. Fry them briefly in shallow oil, not long enough to make them crisp. Immerse them in hot chile sauce, green or red, for a couple of minutes.

Dump the tortilla pieces with the sauce into a baking pan with their sauce and sprinkle with mild cheddar and sour cream. Run under the broiler to melt the cheese, get everything bubbly and make a few brown spots.

Strips of cooked chicken can be added in there somewhere if you are using salsa verde (green sauce) or shredded beef if you are using red sauce.

I hope my style of "recipe" is helpful to you. If not, normal recipes are available by searching the web.

Salsa verde (my favorite) is made by cooking up onions, tomatillos, green chiles and seasonings. Salsa roja, red sauce, is made from rehydrated dried red chiles, onions, broth and seasonings. I won't go into detail. You can find recipes.

Chilaquiles are a very good breakfast or brunch dish. Mmmmm!

Jim

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