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Old 08-14-2007, 08:04 PM   #1
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Save some and stuff some shroom caps with finely chopped burnt ends, stems, garlic, blue cheese dressing and some bread crumbs to firm it.
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Old 08-14-2007, 09:18 PM   #2
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Lot of ways to make enchiladas of course. The old Frugal Pervert had a purty good recipe in his Immigrant Ancestors cookbook. What I have found is about the easiest way to a high quality finished product is start with a big pot of real ho made Texas style Chili. Recipe dont matter too much as long as its edible. Lightly layer some of the chili in the bottom of a casserole dish (to make it stick proof). Dip the corn taurpolians into hot corn oil in a skillet one at a time till they just get wilted. Drag em out of the oil and drain on paper towels for a bit. Then inside the taruplians put a plug of Velvetter Cheese and a plug of Kraft Sharp Cheddar..these being about the size of a grown man's index finger. Add some real finally diced or food processed onyawn (about a Tablespoon or two and roll em up and place em in the casserole dish seam side down. Dump the chili over the top..and sprinkle with grated cheese..cooks choice. Cook em in the oven at about 350 until they all nice n bubbly ect. It will blow Aunt Myrtles dress up over her head. I dont like meat inside the enchilada. That is the way amateurs do it. Hope this helps.

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Old 08-15-2007, 06:31 AM   #3
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Quote:
Originally Posted by brian j
Quote:
Originally Posted by ScottyDaQ
Save some and stuff some shroom caps with finely chopped burnt ends, stems, garlic, blue cheese dressing and some bread crumbs to firm it.
sounds good, but doesn't sound like enchiladas.
Oh yeah... I meant to put a "Not enchiladas ...BUT...." in there.
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