Enchiladas anyone?

I'm looking for a good recipe for one with chicken and one without.

Also, what are good side dishes? Beans, corn, rice?

Re: Enchiladas anyone?

I've seen a few on food tv and epicurious, but never mande any...will be checking in on this later

Re: Enchiladas anyone?

Would you like my semi-homemade version? I have from scratch for both types but I don't use recipes for those. sorry! I grew up eating and cooking Tex-Mex Food.

Here are my Semi-Homemade versions

Semi Homemade Beef Sauce: Very Quick and Easy and the sauce taste similar to the chili Queso skillet at Chili's Restaurant. So if you like the taste, here it goes:

1 Can of Chili without beans
1 Can of Chicken Stock ( you will not use all of the can)
1 lb of Ground Beef.
12 Corn Tortillas
Oil to soften Corn Tortillas
Cheddar or Monterrey jack Cheese or Both.
Chopped onions (optional)

Brown the Ground Beef. I usually buy beef that has some fat b/c you could use the same fat to soften the tortillas. (If not, just use oil) Remove beef and set aside. Using the same oil, add the tortillas to the reserve meat fat to soften tortillas and then remove to the side. If you prefer to use the oil, just add about 2 tablespoons of oil to the pan and soften each tortilla and set aside.

Sauce:
Add one can of Chili to Pot.
Thin out the Chili with the Can of Chicken Stock. Do not use the whole can. The consistency should be a THIN saucei not thick. Add about a cup of ground beef to the sauce. Place it on low heat.

You can either make cheese or beef enchiladas. Using a Casserole dish add, some sauce to the bottom so that the enchilida doesn't stick to the pan.

Add a Tablespoon of beef or Cheese or both to a tortilla and roll tightly. Add enchilada to Casserole dish. Continue until you have rolled all of your enchilidas. Add the reserve sauce to the top of enchilidas, add cheese and onion. Bake in a 350 degee oven until cheese is melted. Enjoy!

My semi-homemade version:
Green Chicken Enchilida

Cooked Shredded Chicken (you can also buy a rottisiere chicken)
12 Corn tortillas
Shredded Monterrey Jack Cheese
Large Sour Cream
1 Bottle or 2 Cans of Salsa Verde or tomatillos(Green Sauce..it's not spicy)
Oil to soften Tortillas

Mix the sourcream and Salsa Verde together.
Soften the corn tortillas using oil.
Roll each tortillas with chicken and cheese and top with the sourcream/verde sauce and Monterrey Jack cheese. Bake in a 350 oven for until cheese is melted.

You could serve this with Guacomole, Beans (as side dish), and Rice.

Tex Mex Rice Recipe:
1 Cup of Long Grain Rice
2 Cups of chicken Stock (or Water)
2 tablespoon of Oil.
1 Tspoon of Cumin (optional)
1 Tablespoon of Oregano
1 Can of Tomatoe Sauce
2 crushed Cloves of Garlic
1 Green Bell Pepper (cut in rings or slices)
Salt to Taste (about 1 Tablespoon)
1/2 onion (sliced not chopped)

Add oil to Pan and saute rice until golden. (be careful not to burn)
Add tomato sauce to rice and stir.
Add 2 cups of Chicken Stock (or water) to pan.
Add salt, Crushed Cloves, Cumin, Oregano, bell pepper and Onions. Taste liquid to make sure it has enough salt. Bring to a high boil and cover. Reuce heat and simmer for about 20 minutes. Do not lift lid.

Message edited 3/8/2008 7:28:36 PM.

Re: Enchiladas anyone?

Thank you Juju!!