How do you make Enchiladas?

ROB O · 03-02-2005, 09:29 PM

HI. Hate to admit this but I have no clue how to make enchiladas. Anybody care to educate me here?

Woodman · 03-02-2005, 10:26 PM

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

Larry Wolfe · 03-03-2005, 07:21 AM

Woody, my wife make enchilada's similar to yours but she makes them like a lasagna instead of rolling them up!

Nick Prochilo · 03-03-2005, 07:34 AM

Hey Woody, that sounds great, thanks for asking Rob!

Larry Wolfe · 03-03-2005, 11:29 AM

Susan,
The Calorie Commando on Food Network did the enchiladas with rotis chick last night!

Bruce B · 03-03-2005, 12:03 PM

Susan,

Is that Stogie's Enchilada sauce recipe you posted above?

03-03-2005, 12:07 PM

Bruce, it is. Copied from here.

Captain Morgan · 03-03-2005, 12:16 PM

Stogie rocks, too bad he doesn't have time to post anymore.

Nick Prochilo · 03-03-2005, 12:20 PM

Oh boy, now I don't know which one to use.

Captain Morgan · 03-03-2005, 04:14 PM

Trash!?!?!?

um...ya'll can just send your left over fat to me....no need to waste!

03-03-2005, 04:16 PM

Quote:

Originally Posted by Susan Z

Totally forgot he used rotisserie chicken----probably because I fainted when he pulled off the skin and chucked it into the trash. :faint:

:ack:

Greg Rempe · 03-03-2005, 05:29 PM

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!!