BearBio
Member
A good friend just lost her mother and we have been sending some food over for her, her husband (a local "hot shot" who's been out firefighting), her dad, and grandmother. We sent a couple of trays of enchiladas I had made up and all of them loved them (even 80+ grandma!). They all wanted the recipe, so I thought I'd post it here also:
Enchiladas:
There are a multitude of enchilada types. In Sonora, enchiladas are stacked like pancakes and served in triangular wedges like a slice of pie. Sauce may be added after heating, or before; in moderation or “smothered” in sauce. Here is a basic recipe with some common variations. All are good, subject to individual tastes.
Sauce: I prefer to use “Las Palmas” enchilada sauce. I mix the Red Enchilada sauce with Red Sauce (which is a little sweeter) and a can of tomato paste for thickening. If you get low before you are finished, stretch it with a little tomato sauce.
Las Palmas also makes a Green Enchilada Sauce. You can make it hotter with diced jalapenos or a jalapeno sauce (such as El Pavo). Either way, I add a can of Ortega Diced Green Peppers to the sauce. A bottled salsa verde can be added to make it chunkier or as a topping.
Tortillas: The tortillas should be fresh and should be heated. One way is to dip the tortillas into the heated sauce. This takes practice and there is a lot of waste at first (see Chillaquiles, below).
The fastest and easiest is to warm about a dozen tortillas in a plastic bag in a microwave for about a minute. Take one tortilla and lay it on a plate. Add filling and roll. I have found it is best to lay the seam on the bottom of a tray ( 9x9, 9x13, metal or glass). Spray the pan with PAM first to make an easier clean-up. Spoon sauce over pan, when filled and sprinkle cheese, cilantro, onions, olives, etc.
Fillings: There are a multitude of fillings. Most common are cheese, beef or chicken.
Beef: Beef enchiladas can be shredded beef or ground beef. For shredded beef, take some boneless beef (Round roast, flank, stew meat) and stew with a jar of store salsa==don’t get the good stuff! Add one diced onion, & chopped cilantro. Stew about 5-6 hours in a crock pot and let cool overnight. Then shred meat. For ground beef, brown a pound or so of not very lean ground beef and add ½ can of Enchilada Sauce. Simmer for 10-15 minutes.
Chicken: Chicken can be done two ways. The first is in a red sauce. Boil chicken until done. Shred meat and simmer with red sauce for 20 to 30 minutes. The other way is to boil the chicken, shred and simmer in green sauce.
Cheese filling is not cooked before filling. Use a Mexican Blend, a Monterey Jack, or a cheddar (of course, you can use Mexican cheeses)
Filling the enchilada:
Beef: Lay a warm tortilla flat. Spoon a teaspoon or two of meat lengthwise, slightly off center. Add a little cheese, (When I say cheese, unless I specify something else, I mean Mexican mix or cheddar). Add a sliced olive or two, a half teaspoon of onion, a spoonful of sauce, some Ortega diced green chilis. Roll enchilada fairly tight and place in baking pan with seam down. Repeat until roasting pan is packed but not too tightly. Spoon sauce over enchiladas as desired and sprinkle with cheese, diced onions, etc.
Chicken: For chicken with red sauce, do the same as beef.
Chicken with green sauce is much the same except Jack cheese works better than cheddar, cilantro, chopped green onion, and green peppers go better in the filling.
Cheese: Same as chicken in green sauce if using jack cheese, omitting meat. If a red enchilada, same as red beef but omit the meat.
Vary these as you wish. Some people have told me a fresh chorizo works well, especially with potato.
Chillaquilles: Chillaquilles are a Mexican breakfast. They are basically stale tortillas in a red sauce with onions, cheese, peppers (?) all stewed together. My wife loves them and I will make her a casserole full and she can reheat them for lunch. You just layer torn tortillas (better if VERY SLIGHTLY fried), with cheese and sauce, and onions. Keep building layers until the casserole is full.
Cooking Enchiladas: Microwave individual enchiladas on a plate, add rice and beans, & serve with warmed tortillas. Garnish with sour cream, cilantro, and green onions. A little Habanero salsa for the adventurous or foolhardy!
Conversely, heat in a 350 oven for about 20 minutes (until cheese is melted)
Enchiladas:
There are a multitude of enchilada types. In Sonora, enchiladas are stacked like pancakes and served in triangular wedges like a slice of pie. Sauce may be added after heating, or before; in moderation or “smothered” in sauce. Here is a basic recipe with some common variations. All are good, subject to individual tastes.
Sauce: I prefer to use “Las Palmas” enchilada sauce. I mix the Red Enchilada sauce with Red Sauce (which is a little sweeter) and a can of tomato paste for thickening. If you get low before you are finished, stretch it with a little tomato sauce.
Las Palmas also makes a Green Enchilada Sauce. You can make it hotter with diced jalapenos or a jalapeno sauce (such as El Pavo). Either way, I add a can of Ortega Diced Green Peppers to the sauce. A bottled salsa verde can be added to make it chunkier or as a topping.
Tortillas: The tortillas should be fresh and should be heated. One way is to dip the tortillas into the heated sauce. This takes practice and there is a lot of waste at first (see Chillaquiles, below).
The fastest and easiest is to warm about a dozen tortillas in a plastic bag in a microwave for about a minute. Take one tortilla and lay it on a plate. Add filling and roll. I have found it is best to lay the seam on the bottom of a tray ( 9x9, 9x13, metal or glass). Spray the pan with PAM first to make an easier clean-up. Spoon sauce over pan, when filled and sprinkle cheese, cilantro, onions, olives, etc.
Fillings: There are a multitude of fillings. Most common are cheese, beef or chicken.
Beef: Beef enchiladas can be shredded beef or ground beef. For shredded beef, take some boneless beef (Round roast, flank, stew meat) and stew with a jar of store salsa==don’t get the good stuff! Add one diced onion, & chopped cilantro. Stew about 5-6 hours in a crock pot and let cool overnight. Then shred meat. For ground beef, brown a pound or so of not very lean ground beef and add ½ can of Enchilada Sauce. Simmer for 10-15 minutes.
Chicken: Chicken can be done two ways. The first is in a red sauce. Boil chicken until done. Shred meat and simmer with red sauce for 20 to 30 minutes. The other way is to boil the chicken, shred and simmer in green sauce.
Cheese filling is not cooked before filling. Use a Mexican Blend, a Monterey Jack, or a cheddar (of course, you can use Mexican cheeses)
Filling the enchilada:
Beef: Lay a warm tortilla flat. Spoon a teaspoon or two of meat lengthwise, slightly off center. Add a little cheese, (When I say cheese, unless I specify something else, I mean Mexican mix or cheddar). Add a sliced olive or two, a half teaspoon of onion, a spoonful of sauce, some Ortega diced green chilis. Roll enchilada fairly tight and place in baking pan with seam down. Repeat until roasting pan is packed but not too tightly. Spoon sauce over enchiladas as desired and sprinkle with cheese, diced onions, etc.
Chicken: For chicken with red sauce, do the same as beef.
Chicken with green sauce is much the same except Jack cheese works better than cheddar, cilantro, chopped green onion, and green peppers go better in the filling.
Cheese: Same as chicken in green sauce if using jack cheese, omitting meat. If a red enchilada, same as red beef but omit the meat.
Vary these as you wish. Some people have told me a fresh chorizo works well, especially with potato.
Chillaquilles: Chillaquilles are a Mexican breakfast. They are basically stale tortillas in a red sauce with onions, cheese, peppers (?) all stewed together. My wife loves them and I will make her a casserole full and she can reheat them for lunch. You just layer torn tortillas (better if VERY SLIGHTLY fried), with cheese and sauce, and onions. Keep building layers until the casserole is full.
Cooking Enchiladas: Microwave individual enchiladas on a plate, add rice and beans, & serve with warmed tortillas. Garnish with sour cream, cilantro, and green onions. A little Habanero salsa for the adventurous or foolhardy!
Conversely, heat in a 350 oven for about 20 minutes (until cheese is melted)
