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)

          an optional cheese is queso fresco, crumbled

§       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!

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