Tips on Enchiladas please
neely
13 days ago
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Ann's Stacked enchiladas...
Comments (29)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...See MoreNeeding enchilada and cheese sauce recipe, please
Comments (7)Well Mz Ya Ya...Here's the one that is popular here. Three Cheese Chicken Enchiladas I've used leftover pork, shredded beef or even ground beef. And instead of rolling, to save time and effort I layer the tortillas and filling and sauce like lasagna. Bit of sauce on the bottom, tortillas.. filling, maybe some extra cheese, sauce, tortillas and so on... Cheese sauce I make using a medium white sauce and add cheeses of choice. I don't follow a recipe. If you want to "spice" it up add some rotel or just a small can of diced green chilies. Rough amounts for a 9x13 casserole size amount. 1/4 c butter 1/4 flour couple good pinches of kosher salt and fresh cracked black pepper Cook a few minutes on med heat, stiring well until it starts to bubble. Pour in enough milk, half n half or cream to equal about 3 cups. Continue cooking until it thickens. Toss in atleast a cup of grated cheese. (I tend to go with 2 cups.) To give it a little tang stir in a few big dollops of sour cream or a few ounces of cream cheese. Add in the drained chilies or rotel if you are covering enchiladas. I have a from scratch red sauce if anyone wants it. I'll be back in a few hours to check. Terri...See MoreTerri, I am going to try enchiladas with your recipe....
Comments (14)I don't think flour tortillas work as well with red or green sauce (it's just not the flavor I expect and love), but my family's favorite is white chicken enchiladas using flour tortillas. It has a white sauce made from chicken stock, milk, and sour cream that includes jack cheese and green chilies...Sometimes I add a can of mushroom soup to the base. I think I make it a little differently each time, depending on what I have on hand, but it ends up tasting, basically, the same. Here is the red enchilada sauce I use with corn tortilla enchiladas, from Whole Foods for the Whole Family: 3 Tbsp oil 1-2 Tbsp chili powder 2 Tbsp flour 1 tsp vinegar 1/2 tsp garlic powder 1/2 tsp oregano Combine and bring to a boil, then simmer 5 minutes. When I'm feeling lazy (most of the time), I don't roll the tortillas, but layer everything into 'Enchilada Casserole'...sauce, then sauce dipped tortillas, then filling and cheese, then repeat, ending with a last layer of tortillas and cheese...Similar to layering lasagna....See MoreRECIPE: Your T&T Cheese Enchilada Recipe Please
Comments (1)Sapphires, I posted this recipe for you on the Cooking forum thread. Home Cookin 4.9 Chapter: Recipes From Thibeault's Table ================== Source: Southwest Cookbook Vegetable oil for frying 12 corn tortillas (6 inches) 1 1/2 cups (12 fl ounces) chileen Chili Sauce (recipe on page 195) 2 cups (8 ounces) grated Monterey Jack or Cheddar Cheese 3/4 cups finely chopped onion Preheat oven to 350°F. Pour vegetable oil into a medium , heavy skilled to depth of 1/2 inch. Heat the oil over medium high heat to 375°F, or until a strip of tortilla browns in 60 seconds. Soften the tortillas, one at a time, for about 5 seconds per side in the hot oil and drain on paper towels. Heat the green chili sauce in a shallow pan and dip each softened tortilla into the sauce. Place 1 coated tortilla on an oven proof plate and top with 1 tablespoons green cili sauce, 2 tablespoons grated cheese and 1 tablespoon chopped onion; repeat twice so that 1 serving contains 3 layered tortillas. Repeat with the remaining ingredients to make 4 tortilla stacks. Bake the stacks for 3 to 5 minutes, or until the cheese melts. NOTE: Add cooked chicken and or pinto or black beans between layers. Green Chili Sauce 1 Jalapeno chili seeded and diced 1 garlic clove crushed 1/4 cup chopped green onions 4 tomatillos, husked and diced (or use canned) 1 1/2 cups chicken stock 2 new Mexico green or Anaheim chilies, roasted, peeled, cored, seeded and diced. 1/4 cup chopped fresh cilantro 1 tablespoon fresh lime juice 1 tablespoon heavy cream salt and freshly ground pepper to taste In a medium saucepan, place the jalapeno , garlic, green onions, tomatillos and chicken stock. Bring to a boil over medium-high heat' reduce heat and simmer until theliquid is reduced to about 1 cup about 15 to 20 minutes. Pour the chicken stock misture into a blender or food processor. Add the Anaheim chilies, cilantrol and lime juice; puree until smooth. Add salt and pepper. Add the cream and mix again. Serve warm. Keep 1 to 2 days refrigerated. Servings: 4...See Moreneely
13 days agoplllog
12 days agolast modified: 12 days agoneely
12 days agosleevendog (5a NY 6aNYC NL CA)
10 days agorob333 (zone 7b)
6 days ago
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