Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.How would you make your enchilladas?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How would you make your enchilladas?),it will help you,my kids.
Answers:
I boil chicken breasts & tenderloins with lots of onion, a bit of salt, pepper, garlic, and cumin. I prefer a LOT of salt.....use how much you prefer. Remove the chicken when done, if you let it boil too long it gets tough. Cut or shred chicken and set aside. Spoon 1 tbsp Enchilada sauce (Old ElPaso is great, but you have to add a bunch of salt to it) into a tortilla. Place chicken and grated monterey jack cheese inside & roll up. Once you've rolled them all, place in a baking dish. Spoon enchilada sauce over the top and bake for 25 minutes at 350. Sprinkle grated monterey jack over the top and bake for another 10 minutes to completely melt cheese.
Other Answers:
The way they make 'em at the mexican restraunt. Them things are good.
Okay, I can actually make enchiladas ...
1. heat up some flour torillas on a skillet
2. dunk in enchilada sauce - both sides
3. add cheese, olives, shredded beef, and onions
4. roll and put in a lightly greased dish
5. repeat steps 1 thru 4 until dish is filled
6. pour remaining enchilada sauce over
7. put remaining shredded jack cheese over
8. put remaining olives and onions over
9. bake at 350 for about 20 minutes ...
the best recipe for enchiladas is from New Mexico.
1. shredded cheese [your choice]
2. shredded lettece
3. chopped onion. we prefere green, but any will do.
4. brown 1 lb. hamburger meat in skillet. When brown add 2 13 oz.containers of either Hatch or or Bueno pure red chile. hot, medium or mild. your choice.
5. simmer and or add flour until desired thickness is reached.
6.heat skillet with about 3/4 inch hot grease. Place corn tortilla in hot grease for just a second and turn. this is to soften and warm tortilla. place on towel to absorb excess grease.
place tortilla on warm plate and layer cheese lettece and onion. Add chile sauce and repeat until desired amount is reached. Many people add a fried egg on top.
The chile sauce mentioned is not available except in New Mexico or by mail order. You can make your own chile puree with the hot ground chile powder available in most stores.
Add salt, garlic or other spices according to taste.
I would follow the second answer but don't boil the heck out of the chicken because they are right that it will become tough. Different parts of the chicken need only be poached for x amount of time.
In a large pot combine water, 1 onion sliced, 1 carrot thinly sliced, 2 garlic cloves chopped and 1 teaspoon of salt; bring to a boil. Add chicken backs, neck, heart and giblets, bring to as simmer and skim foam. Cook 20 minutes.
Add dark meat, skim again and cook for 10 minutes.
Add breasts and cook for 13 minutes.
All the sauce and tortillas won't mean a thing if the chicken is tough or tasteless.
Source(s):
Rick Bayless
Enchiladas are my favorite. Easy as pie recipe...
Fry up either chicken or beef in a skillet, drain all oil and fat off.
Add 1/4 cup or so (to taste) your favorite salsa.
Add onions if you like them, mushrooms etc..
Heat up some flour tortilla's in the microwave til warm and spoon a good amount of meat mixture in.
Add some shredded cheese (your choice)
Roll up filled tortillas and lay in the bottom of a baking pan.
Pour a can of enchilada sauce over the top and smother with more grated cheese.
Bake at about 425 F til the top cheese is all nice and golden.
Serve with warmed refried beans and spanish rice for that mexican restaurant taste! Enjoy!
I get rave reviews with this receipe:
1/3 cup oil
8 corn tortillas
4 oz cream cheese
? cup sour cream
? tsp salt
? tsp cumin
? tsp pepper
2 cups shredded chicken
2 cups Monterey Jack cheese
1 cup cheddar cheese
? cup green onions, chopped
10 oz can enchilada sauce
1)Heat oven to 350
2)In small skillet heat 1/3 cup until hot
3)Dip tortillas, turn quickly to soften, 3 seconds each side
4)In large bowl mix cream cheese and sour cream, stir in salt, pepper, cumin, after mixed well, stir in chicken, 1 cup Jack cheese, Cheddar cheese, and green onions
5)In shallow dish or pie plate, pour enchilada sauce and dip softened tortillas into sauce, coat both sides
6)Place 1/3 cup chicken mixture into center of each tortilla and roll
7)Place seam side down in 13/9 baking dish
8)Cover with remaining enchilada sauce
9)Bake for 25 minutes, sprinkle with remaining 1 cup Jack cheese and bake 3 minutes longer or until cheese is melted
Source(s):
my personal cookbook
I like to make enchiladas, but I wanted to find a way to make them easier so this is what I did:
I put a 2 lb pork roast in my crockpot with one chopped onion and a can of medium enchilada sauce. It cooked on high for about 6 hours. After cooling, I shredded the pork and mixed it with the sauce from cooking, 2 cups shredded co-jack cheese, diced jalapeno's, and some fresh chopped cilantro. For the tortillias, brush each with a small amount of oil, place on a cookie sheet. Bake at 300 degrees for 5 minutes. They will be soft and pliable when they come out of the oven. Lay out the tortillias on cookie sheets, divide the filling evenly between all of them. Open a 2nd can of enchilada sauce, put half of it in the bottom of the baking dish. Roll the enchiladas, place in baking pan seam side down. Pour the rest of the enchilada sauce over the top, and top with more shredded cheese. Cover with foil and bake at 400 for 30 minutes. Garnish with sour cream and fresh cilantro sprigs. Easy to make, great to eat!
Add some cubed cooked chicken, diced tomato,avacado and a little chili powder to cooked rice. Fill the center of a few flour tortillas and roll them up, placing them in a greased baking dish. Then sprinkle with cheese and spoon on salsa and bake in a 350 oven for 10-15 minutes until heated through. Serve with sour cream.
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.How would you make your enchilladas?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How would you make your enchilladas?),it will help you,my kids.
Answers:
I boil chicken breasts & tenderloins with lots of onion, a bit of salt, pepper, garlic, and cumin. I prefer a LOT of salt.....use how much you prefer. Remove the chicken when done, if you let it boil too long it gets tough. Cut or shred chicken and set aside. Spoon 1 tbsp Enchilada sauce (Old ElPaso is great, but you have to add a bunch of salt to it) into a tortilla. Place chicken and grated monterey jack cheese inside & roll up. Once you've rolled them all, place in a baking dish. Spoon enchilada sauce over the top and bake for 25 minutes at 350. Sprinkle grated monterey jack over the top and bake for another 10 minutes to completely melt cheese.
Other Answers:
The way they make 'em at the mexican restraunt. Them things are good.
Okay, I can actually make enchiladas ...
1. heat up some flour torillas on a skillet
2. dunk in enchilada sauce - both sides
3. add cheese, olives, shredded beef, and onions
4. roll and put in a lightly greased dish
5. repeat steps 1 thru 4 until dish is filled
6. pour remaining enchilada sauce over
7. put remaining shredded jack cheese over
8. put remaining olives and onions over
9. bake at 350 for about 20 minutes ...
the best recipe for enchiladas is from New Mexico.
1. shredded cheese [your choice]
2. shredded lettece
3. chopped onion. we prefere green, but any will do.
4. brown 1 lb. hamburger meat in skillet. When brown add 2 13 oz.containers of either Hatch or or Bueno pure red chile. hot, medium or mild. your choice.
5. simmer and or add flour until desired thickness is reached.
6.heat skillet with about 3/4 inch hot grease. Place corn tortilla in hot grease for just a second and turn. this is to soften and warm tortilla. place on towel to absorb excess grease.
place tortilla on warm plate and layer cheese lettece and onion. Add chile sauce and repeat until desired amount is reached. Many people add a fried egg on top.
The chile sauce mentioned is not available except in New Mexico or by mail order. You can make your own chile puree with the hot ground chile powder available in most stores.
Add salt, garlic or other spices according to taste.
I would follow the second answer but don't boil the heck out of the chicken because they are right that it will become tough. Different parts of the chicken need only be poached for x amount of time.
In a large pot combine water, 1 onion sliced, 1 carrot thinly sliced, 2 garlic cloves chopped and 1 teaspoon of salt; bring to a boil. Add chicken backs, neck, heart and giblets, bring to as simmer and skim foam. Cook 20 minutes.
Add dark meat, skim again and cook for 10 minutes.
Add breasts and cook for 13 minutes.
All the sauce and tortillas won't mean a thing if the chicken is tough or tasteless.
Source(s):
Rick Bayless
Enchiladas are my favorite. Easy as pie recipe...
Fry up either chicken or beef in a skillet, drain all oil and fat off.
Add 1/4 cup or so (to taste) your favorite salsa.
Add onions if you like them, mushrooms etc..
Heat up some flour tortilla's in the microwave til warm and spoon a good amount of meat mixture in.
Add some shredded cheese (your choice)
Roll up filled tortillas and lay in the bottom of a baking pan.
Pour a can of enchilada sauce over the top and smother with more grated cheese.
Bake at about 425 F til the top cheese is all nice and golden.
Serve with warmed refried beans and spanish rice for that mexican restaurant taste! Enjoy!
I get rave reviews with this receipe:
1/3 cup oil
8 corn tortillas
4 oz cream cheese
? cup sour cream
? tsp salt
? tsp cumin
? tsp pepper
2 cups shredded chicken
2 cups Monterey Jack cheese
1 cup cheddar cheese
? cup green onions, chopped
10 oz can enchilada sauce
1)Heat oven to 350
2)In small skillet heat 1/3 cup until hot
3)Dip tortillas, turn quickly to soften, 3 seconds each side
4)In large bowl mix cream cheese and sour cream, stir in salt, pepper, cumin, after mixed well, stir in chicken, 1 cup Jack cheese, Cheddar cheese, and green onions
5)In shallow dish or pie plate, pour enchilada sauce and dip softened tortillas into sauce, coat both sides
6)Place 1/3 cup chicken mixture into center of each tortilla and roll
7)Place seam side down in 13/9 baking dish
8)Cover with remaining enchilada sauce
9)Bake for 25 minutes, sprinkle with remaining 1 cup Jack cheese and bake 3 minutes longer or until cheese is melted
Source(s):
my personal cookbook
I like to make enchiladas, but I wanted to find a way to make them easier so this is what I did:
I put a 2 lb pork roast in my crockpot with one chopped onion and a can of medium enchilada sauce. It cooked on high for about 6 hours. After cooling, I shredded the pork and mixed it with the sauce from cooking, 2 cups shredded co-jack cheese, diced jalapeno's, and some fresh chopped cilantro. For the tortillias, brush each with a small amount of oil, place on a cookie sheet. Bake at 300 degrees for 5 minutes. They will be soft and pliable when they come out of the oven. Lay out the tortillias on cookie sheets, divide the filling evenly between all of them. Open a 2nd can of enchilada sauce, put half of it in the bottom of the baking dish. Roll the enchiladas, place in baking pan seam side down. Pour the rest of the enchilada sauce over the top, and top with more shredded cheese. Cover with foil and bake at 400 for 30 minutes. Garnish with sour cream and fresh cilantro sprigs. Easy to make, great to eat!
Add some cubed cooked chicken, diced tomato,avacado and a little chili powder to cooked rice. Fill the center of a few flour tortillas and roll them up, placing them in a greased baking dish. Then sprinkle with cheese and spoon on salsa and bake in a 350 oven for 10-15 minutes until heated through. Serve with sour cream.
correctness,It's Non-profit and only for informational purposes.
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