How do you make Enchiladas?
- Thread starter ROB O
- Start date
The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.
If you have answers, please help by responding to the unanswered posts.
Woodman1
Executive Chef
Ok Brother, now you are on my turf. Start with sauce:
3 0z (about 5-7) dried ancho chiles seeded, deveined, toasted
(to toast just warm up slowly in a dry skillet until they are fragrant-do not burn-stir constantly for about 3-4 minutes)
2.5 cups boiling water
2 TBS vegetable oil
2 TBS Tomato paste
1 Clove garlic
1/2 tsp salt
1/2 tsp dried oregano (preferably Mexican)
1/4 tsp ground cumin
1/4 tsp ground coriander
1/2 wheel Mexican Chocolate
Place Chiles in a bowl. Cover with boiling water. Let stand 1 hour.
Place chiles along with water in a blender and process
Pour into a 2-qt saucepan and whisk in remaining ingredients .Bring to boil and reduce heat to low. Simmer about 20 minutes.
Enchiladas
2 lbs mixed chicken thighs and breasts
1 cup of above sauce
1 med onion
chicken stock
Corn tortillas
1 lb Queso Fresco
Cover chicken and onion in chicken stock and braise until done.
De-bone and chop chicken and onion into mediun fine chop.
add 1 cup enchilada sauce mix and set aside
Take remaining sauce and heat.
Heat the tortillas wrapped in a towel, in the microwave (if they are warm
they are more pliable)
One by one, dip them in the sauce, place some chicken mixture on them
and roll them up like a fat spliff!
Place them tightly together in a greased baking dish so they don't unroll.
(they should be only about 1-1.5" in diameter)
Cover with remaining sauce and cheese (you can also use shredded queso blanco and cheddar) Bake at 350 until cheese is melted and bubbling-eat!
Note: you can get the dried chiles, Ibarra Chocolate , and tortillas at most grocery stores anymore in the import section. Good luck. Woody
3 0z (about 5-7) dried ancho chiles seeded, deveined, toasted
(to toast just warm up slowly in a dry skillet until they are fragrant-do not burn-stir constantly for about 3-4 minutes)
2.5 cups boiling water
2 TBS vegetable oil
2 TBS Tomato paste
1 Clove garlic
1/2 tsp salt
1/2 tsp dried oregano (preferably Mexican)
1/4 tsp ground cumin
1/4 tsp ground coriander
1/2 wheel Mexican Chocolate
Place Chiles in a bowl. Cover with boiling water. Let stand 1 hour.
Place chiles along with water in a blender and process
Pour into a 2-qt saucepan and whisk in remaining ingredients .Bring to boil and reduce heat to low. Simmer about 20 minutes.
Enchiladas
2 lbs mixed chicken thighs and breasts
1 cup of above sauce
1 med onion
chicken stock
Corn tortillas
1 lb Queso Fresco
Cover chicken and onion in chicken stock and braise until done.
De-bone and chop chicken and onion into mediun fine chop.
add 1 cup enchilada sauce mix and set aside
Take remaining sauce and heat.
Heat the tortillas wrapped in a towel, in the microwave (if they are warm
they are more pliable)
One by one, dip them in the sauce, place some chicken mixture on them
and roll them up like a fat spliff!
Place them tightly together in a greased baking dish so they don't unroll.
(they should be only about 1-1.5" in diameter)
Cover with remaining sauce and cheese (you can also use shredded queso blanco and cheddar) Bake at 350 until cheese is melted and bubbling-eat!
Note: you can get the dried chiles, Ibarra Chocolate , and tortillas at most grocery stores anymore in the import section. Good luck. Woody
LarryWolfe
Chef Extraordinaire
Woody, my wife make enchilada's similar to yours but she makes them like a lasagna instead of rolling them up!
Nick Prochilo
Chef Extraordinaire
Hey Woody, that sounds great, thanks for asking Rob!
LarryWolfe
Chef Extraordinaire
Susan,
The Calorie Commando on Food Network did the enchiladas with rotis chick last night!
The Calorie Commando on Food Network did the enchiladas with rotis chick last night!
G
Guest
Guest
Bruce, it is. Copied from here.
Captain Morgan
Chef Extraordinaire
Stogie rocks, too bad he doesn't have time to post anymore.
Nick Prochilo
Chef Extraordinaire
Oh boy, now I don't know which one to use. 
Captain Morgan
Chef Extraordinaire
Trash!?!?!?
um...ya'll can just send your left over fat to me....no need to waste!
um...ya'll can just send your left over fat to me....no need to waste!
G
Guest
Guest
:ack:Susan Z said:
When I do chicken thighs on the gasser, I always tell guests that they should at least try the "potato chip" of the chicken before they toss it....either that or they gives it to me!! Skin...yes!!
