How do I make enchiladas ?!
Answers:
Enchiladas Recipe
A note about the tortillas!. The corn tortillas must be softened before they are rolled and baked in the casserole!. Frying them gently in a little oil greatly enhances the flavor of the tortillas!.
Ingredients
* Grapeseed oil (or another high smoke-point oil such as peanut or canola oil)
* 12 corn tortillas
* 1 medium onion, chopped
* 1 clove of garlic, minced
* 1 cup of salsa (Mild prepared salsa or make your own using cooked or canned tomatoes, roasted green chiles, onions, cilantro, oil and vinegar!. Do not use salsa made with fresh, uncooked tomatoes for this dish!.)
* 3 Tbsp of tomato paste
* 1 cup water
* 1 cup of canned crushed tomatoes (preferably fire roasted)
* Olive oil
* 1 lb of jack cheese, mild cheddar or longhorn or any mild yellow cheese, grated
* A handful of cilantro
* 1 cup of sour cream
* Half a head of iceberg lettuce
Method
1 Preheat oven to 350 degrees F!.
2 In a large fry pan at high heat add 3 Tbsp of grapeseed oil!. Add a tortilla to the pan!. Cook for 2-3 seconds, lift up the tortilla with a spatula, add another tortilla underneath!. Cook for 2-3 seconds, lift again, both tortillas, and add another tortilla underneath!. Repeat the process with all the tortillas, adding a little more oil if needed!. This way you can brown and soften the tortillas without using a lot of fat!. You do this process to develop the flavor of the tortillas!. As the tortillas brown a little, remove from the pan one by one to rest on a paper towel, which absorbs any excess fat!.
2 Sauté up the chopped onion and garlic, then turn off the heat!. Add 1 cup of salsa!. Dissolve 3 Tbsp of tomato paste into 1 cup of water, add to pan!. Add 1 cup of crushed fire roasted canned tomatoes!. Taste!. If the sauce tastes too vinegary, add a teaspoon of sugar!.
3 Put some olive oil on the bottom of a large casserole pan!. Take a tortilla, cover 2/3 of it lightly with the shredded cheese, then roll up the tortilla and place it in the casserole pan!. Continue until all tortillas are filled and rolled!. Add sauce to the top of the tortillas in the the casserole pan!. Make sure all are covered with the sauce!. If not, add a little water!. Cover the whole thing with the rest of the grated cheese!. Put the casserole in the oven for 10 minutes or until the cheese melts!.
4 Garnish with cilantro and sour cream!. Serve with sliced iceberg lettuce that has been dressed only with vinegar and salt!. See Perfect Guacamole for a great guacamole avocado side dish!.
Serves 4!.Www@FoodAQ@Com
A note about the tortillas!. The corn tortillas must be softened before they are rolled and baked in the casserole!. Frying them gently in a little oil greatly enhances the flavor of the tortillas!.
Ingredients
* Grapeseed oil (or another high smoke-point oil such as peanut or canola oil)
* 12 corn tortillas
* 1 medium onion, chopped
* 1 clove of garlic, minced
* 1 cup of salsa (Mild prepared salsa or make your own using cooked or canned tomatoes, roasted green chiles, onions, cilantro, oil and vinegar!. Do not use salsa made with fresh, uncooked tomatoes for this dish!.)
* 3 Tbsp of tomato paste
* 1 cup water
* 1 cup of canned crushed tomatoes (preferably fire roasted)
* Olive oil
* 1 lb of jack cheese, mild cheddar or longhorn or any mild yellow cheese, grated
* A handful of cilantro
* 1 cup of sour cream
* Half a head of iceberg lettuce
Method
1 Preheat oven to 350 degrees F!.
2 In a large fry pan at high heat add 3 Tbsp of grapeseed oil!. Add a tortilla to the pan!. Cook for 2-3 seconds, lift up the tortilla with a spatula, add another tortilla underneath!. Cook for 2-3 seconds, lift again, both tortillas, and add another tortilla underneath!. Repeat the process with all the tortillas, adding a little more oil if needed!. This way you can brown and soften the tortillas without using a lot of fat!. You do this process to develop the flavor of the tortillas!. As the tortillas brown a little, remove from the pan one by one to rest on a paper towel, which absorbs any excess fat!.
2 Sauté up the chopped onion and garlic, then turn off the heat!. Add 1 cup of salsa!. Dissolve 3 Tbsp of tomato paste into 1 cup of water, add to pan!. Add 1 cup of crushed fire roasted canned tomatoes!. Taste!. If the sauce tastes too vinegary, add a teaspoon of sugar!.
3 Put some olive oil on the bottom of a large casserole pan!. Take a tortilla, cover 2/3 of it lightly with the shredded cheese, then roll up the tortilla and place it in the casserole pan!. Continue until all tortillas are filled and rolled!. Add sauce to the top of the tortillas in the the casserole pan!. Make sure all are covered with the sauce!. If not, add a little water!. Cover the whole thing with the rest of the grated cheese!. Put the casserole in the oven for 10 minutes or until the cheese melts!.
4 Garnish with cilantro and sour cream!. Serve with sliced iceberg lettuce that has been dressed only with vinegar and salt!. See Perfect Guacamole for a great guacamole avocado side dish!.
Serves 4!.Www@FoodAQ@Com
I was checking this recipe out today!. It looked really yummy to me, and I haven't made enchiladas in ages!. Maybe you'll think it sounds good too!.!.!.
***Chicken Enchiladas with Creamy Green Sauce***
3 pounds bone-in, skin-on chicken breast halves
Coarse salt and ground pepper
5 garlic cloves, unpeeled
2 jars (16 ounces each) medium green salsa
3/4 cup heavy cream
12 corn tortillas (6-inch)
12 ounces Monterey Jack cheese, coarsely shredded (3 cups)
1/2 cup fresh cilantro, chopped (optional)
Directions
Preheat oven to 450 degrees!. Season chicken with salt and pepper; place with garlic on a rimmed baking sheet!. Bake until an instant-read thermometer inserted in thickest part of breast (avoiding bone) registers 165 degrees, 25 to 30 minutes!. Meanwhile, in a large bowl, combine salsa and cream!.
Reduce oven temperature to 350 degrees!. Once chicken is cool enough to handle, shred meat, discarding skin and bones!. Peel and chop garlic!. In a large bowl, combine chicken, garlic, and 1/2 cup salsa mixture!.
Stack tortillas flat, and wrap in damp paper towels; microwave on high for 1 minute to soften!. Working with one tortilla at a time, dip in salsa mixture, lay flat, and fill with 1/3 cup chicken mixture!. Roll up and arrange, seam side down, 8 enchiladas lengthwise and 4 crosswise in a 9-by-13-inch baking dish!. Top with remaining salsa mixture, then cheese!.
Bake until cheese is browned and salsa is bubbling, 40 to 45 minutes; let rest 10 minutes!. Serve, sprinkled with cilantro, if desired!.
Www@FoodAQ@Com
***Chicken Enchiladas with Creamy Green Sauce***
3 pounds bone-in, skin-on chicken breast halves
Coarse salt and ground pepper
5 garlic cloves, unpeeled
2 jars (16 ounces each) medium green salsa
3/4 cup heavy cream
12 corn tortillas (6-inch)
12 ounces Monterey Jack cheese, coarsely shredded (3 cups)
1/2 cup fresh cilantro, chopped (optional)
Directions
Preheat oven to 450 degrees!. Season chicken with salt and pepper; place with garlic on a rimmed baking sheet!. Bake until an instant-read thermometer inserted in thickest part of breast (avoiding bone) registers 165 degrees, 25 to 30 minutes!. Meanwhile, in a large bowl, combine salsa and cream!.
Reduce oven temperature to 350 degrees!. Once chicken is cool enough to handle, shred meat, discarding skin and bones!. Peel and chop garlic!. In a large bowl, combine chicken, garlic, and 1/2 cup salsa mixture!.
Stack tortillas flat, and wrap in damp paper towels; microwave on high for 1 minute to soften!. Working with one tortilla at a time, dip in salsa mixture, lay flat, and fill with 1/3 cup chicken mixture!. Roll up and arrange, seam side down, 8 enchiladas lengthwise and 4 crosswise in a 9-by-13-inch baking dish!. Top with remaining salsa mixture, then cheese!.
Bake until cheese is browned and salsa is bubbling, 40 to 45 minutes; let rest 10 minutes!. Serve, sprinkled with cilantro, if desired!.
Www@FoodAQ@Com
Here are several different recipes for you:
http://www!.cooks!.com/rec/search!?q=How+do!.!.!.
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http://www!.cooks!.com/rec/search!?q=How+do!.!.!.
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