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!

• 
  

Me and pork chops

No I have not written much lately, but I have been doing a boat load of cooking, just not writing it down.

Pork chops with corn flakes

§       4 thick cut pork chops (over 1/2 inch)

§       1 cup corn flakes, crushed to about 1/4 inch size

§       2 eggs, beaten

§       1/2 long green Italian pepper, minced

§       garlic powder

        (was not sure how regular garlic would stay on the chop, so used powdered)

§       salt

§       black pepper

§       olive oil

liberally coat each chop with salt, pepper and garlic powder

add olive oil to coat the bottom of a baking pan

pre-heat oven to 375 F

set up the "breading station" in the following order

In separate dishes place eggs, then peppers, then corn flakes in order

dip each chop on each side in order of the dishes and place in pan

cook for 30 minutes at 375 F THEN reduce the heat to 275 F for 45 min

check the temperature (should be over 165 F, FDA says 135 F is fine)

sorry FDA, I don't believe you cause I saw cases of Trichinosis the year you changed the rules!