Any of you have good enchilada recipe to share with me ?!
Answers:
Yeah, and its really easy too!
1!.You just need a can of corn, black beans, diced tomatoes and then a pkg!. of shredded chese olives and scallions and enchilada sauce!.
2!. Mix the corn, black beans and tomatoes together in a bowl with a handful of cheese!. Warm the tortillas up on the skillet!.
3!. Layer your casserole dish with sauce and then fill the tortillas and use the rest of the sauce on top!. Cut the olives and scallions and sprinkle them on top!. Don't forget the shredded chesse!. Use the whole bag, its better with alot of cheese!Www@FoodAQ@Com
1!.You just need a can of corn, black beans, diced tomatoes and then a pkg!. of shredded chese olives and scallions and enchilada sauce!.
2!. Mix the corn, black beans and tomatoes together in a bowl with a handful of cheese!. Warm the tortillas up on the skillet!.
3!. Layer your casserole dish with sauce and then fill the tortillas and use the rest of the sauce on top!. Cut the olives and scallions and sprinkle them on top!. Don't forget the shredded chesse!. Use the whole bag, its better with alot of cheese!Www@FoodAQ@Com
this is for traditional red chile enchiladas!.
-gut 3-5 california chile pods
3-5 guajillo chile pods
3-5 New Mexico chile pods
boil them in a small pot (with 2 cups of water) along with 3-4 cloves of garlic
-purchase some pre-roasted chicken and pul all of the meat off and shred as much as possible!.
Once the pods are boiling, carefully add them to a blender and place the top on before turning blender on!.
Run Blender for about 30 seconds or until the pods are liquified!. The sauce should look a red-burgundy color!.
Use a large sauce pan with olive oil and turn heat up until olive oil is slightly bubbling!. (this will keep it from burning)
Warm corn tortillas of your preference, dip them in the red-burgundy sauce (both sides) and fry them until the sauce infuses into the tortilla (this should take 30-45 secs per tortilla) remove and stuff the fried, coated tortilla with chicken, finely chopped onions and Queso Fresco (Mexican Feta cheese)!. If you leave them on too long, the tortillas will disintegrate!.
Then you can grab 3/4 cup of Extra virgin Olive oil, two heads of cilantro, 3 cloves of garlic and blend until you get a thick, bright green sauce!. Add Crema de mesa (mild table cream) and blend with cilantro salsa!.
Grate Oaxaca cheese (Mexican Mozzarella)
Add toppings, I usually add the oaxaca cheese first, microwave and then add the cilantro puree!.
the result!? Enchiladas from heaven!.
Wine recommendations: Pinot GrigioWww@FoodAQ@Com
-gut 3-5 california chile pods
3-5 guajillo chile pods
3-5 New Mexico chile pods
boil them in a small pot (with 2 cups of water) along with 3-4 cloves of garlic
-purchase some pre-roasted chicken and pul all of the meat off and shred as much as possible!.
Once the pods are boiling, carefully add them to a blender and place the top on before turning blender on!.
Run Blender for about 30 seconds or until the pods are liquified!. The sauce should look a red-burgundy color!.
Use a large sauce pan with olive oil and turn heat up until olive oil is slightly bubbling!. (this will keep it from burning)
Warm corn tortillas of your preference, dip them in the red-burgundy sauce (both sides) and fry them until the sauce infuses into the tortilla (this should take 30-45 secs per tortilla) remove and stuff the fried, coated tortilla with chicken, finely chopped onions and Queso Fresco (Mexican Feta cheese)!. If you leave them on too long, the tortillas will disintegrate!.
Then you can grab 3/4 cup of Extra virgin Olive oil, two heads of cilantro, 3 cloves of garlic and blend until you get a thick, bright green sauce!. Add Crema de mesa (mild table cream) and blend with cilantro salsa!.
Grate Oaxaca cheese (Mexican Mozzarella)
Add toppings, I usually add the oaxaca cheese first, microwave and then add the cilantro puree!.
the result!? Enchiladas from heaven!.
Wine recommendations: Pinot GrigioWww@FoodAQ@Com
what i do is take diced or shredded cooked chicken and mix it with cream of chicken soup, a can of tomato and chilis and sour cream, then spread it on tortillas!. pour some enchilada sauce on the bottom of a pan and place the tortillas evenly apart and top with more enchilada sauce and cheese!. sorry i didnt give any measurements, i never measure anything when i cook ^ ^Www@FoodAQ@Com
Eggplant enchiladas inspired by Mollie Katzen are great!. Recipe link below!.Www@FoodAQ@Com