Wednesday, March 25, 2015

Enchiladas

I grew up knowing and cooking one type of enchilada - which makes the tortilla almost lasagna like,
but have expanded my horizons to a new manner, which everyone (including myself) likes better.

First the old way with a traditional red sauce:

Enchiladas - Red, soft

§       6 Whole wheat tortillas
§       1 32 oz can tomato sauce or puree
§       8 oz Monterrey Jack Cheese, sliced length-wise (about 1 & 1/4 oz)
          an optional cheese is queso fresco, crumbled
§       1 cup shredded cheese (cheddar or Monterrey Jack)
§       green pepper, sliced length-wise
§       Jalapeno, sliced length-wise
§       1 bunch course chopped cilantro
§       1 tablespoon Cumin
§       2 tablespoon Chili powder (commercial grade)
§       Corn oil (enough to coat the pan)
§       salt

To make the enchilada sauce (no, do not buy it!):
mix tomato sauce with all the cumin and chili powder and salt (to taste)

§       add the jack cheese, cilantro and pepper slices (either mild or hot or a mix) to tortillas and roll.
§       Put corn oil into a baking pan and mix.
§       Turn the tortillas in the oil to coat completely.
§       Smother the rolled tortillas with your enchilada sauce
§       top each  with shredded cheese.
bake @ 350 for 30 minutes 

My new way: which is crispy and very refreshing

Enchiladas - chicken, crispy

§       6 wheat tortillas
§       1 16 oz can tomato sauce or puree
§        ~ 2 lbs chicken breast
§       16 oz chicken broth
§       8 oz Monterrey Jack Cheese, sliced length-wise (about 1 & 1/4 oz)
§       1 cup shredded cheese (cheddar or Monterey Jack)
§       green pepper, sliced length-wise
§       Jalapeno, sliced length-wise
§       1 bunch cilantro, chopped course
§       3 teaspoons Cumin
§       3 teaspoons Chili powder (commercial grade)
§       Corn oil (enough to coat the pan)
§       salt

§       To make the enchilada sauce (no, do not buy it!):
o     mix tomato sauce, 2 teaspoons each of cumin and chili powder
o     salt to taste
§       Cook the chicken in broth with 1 teaspoon each of cumin and chili powder
§       allow chicken to cool and then drain and shred
        (use the liquid as a base for a like a corn-tortilla soup)
§       mix the enchilada sauce with the chicken
§       add a the Jack cheese, cilantro, the chicken mixture and pepper slices
          (either mild or hot or a mix) to tortillas and roll.
§       Put corn oil and chili powder and cumin into a baking pan and mix.
§       Turn the tortillas in the oil to coat completely.
§       add a small amount of enchilada sauce to the center of each rolled tortillas
§       top with shredded cheese.
§       bake @ 350 for 30 minutes or until light brown

there are alternative sauces - I make a mean green one that is great also!