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chowder_guy
Posts:
8
Registered:
11/5/08
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(6 of 6)
Nov 25, 2008 8:46 PM
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WOW all of these sound amazing looks like I have a few things to try out here in the next few weeks thanks for all the delicious sounding recipes. I cant wait to make one tomorrow night. hope everyone has a good Thanksgiving.
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Hey Lisa
Posts:
1,939
From:
Oregon
Registered:
9/27/06
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(5 of 6)
Nov 25, 2008 5:37 PM
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Those green enchiladas sound delicious, Kathy. Thanks for sharing the recipe.
I make my enchiladas really simply. I mix whatever meat or bean mixture I'm stuffing them with into a bit of the enchilada sauce. Spread the mixture down the center of a tortilla, sprinkle it with cheese then roll up and place seam side down in the baking pan. I pour the rest of the enchilada sauce over the top of the rolled up enchiladas, sprinkle on some more cheese and maybe some olives, then bake them in a preheated 350° oven for 15-20 minutes covered and about 5-10 more minutes uncovered. Serve them up with sour cream, guacamole, and some tortilla chips to dip up any stuffing that falls out of the enchiladas.
--
Lisa
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Kathy Jordan
Posts:
58
From:
Meridian, Idaho
Registered:
6/3/08
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(4 of 6)
Nov 24, 2008 11:55 PM
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Chow, you got me thinking.
I haven't made them in a while, but they are really very good.
Chicken Enchiladas with Green Sauce
2 whole boneless chicken breasts, (or 4 half breasts) chopped in small cubes
16 ounces Monterey Jack (or pepper jack) cheese, shredded
corn tortillas
1 Large Can and 1 small can Green Enchilada Sauce
Cook the chicken in a skillet until lightly browned but cooked through.
Pour enough sauce in the bottom of a baking dish to cover the bottom. Dip each tortilla in enchillada sauce, place a small amount of chicken and some cheese in the tortilla and roll up, placing in the pan bottom down to hold the roll in place. Continue on until the pan is full, the filling is gone, or you've run out of tortillas. Pour a generous amount of sauce over the tortillas and reserve the rest. Bake at 350 for about 30 minutes. When baked, heat up remaining sauce and add over the top of the enchiladas if needed. Top with sour cream, tomatoes, green onions, olives and parmesan cheese.
YUM YUM!!!
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C (P) S
Posts:
4,011
From:
Arkansas: Tag using 'cin'
Registered:
10/17/07
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(2 of 6)
Nov 24, 2008 9:47 PM
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Guy.......Enchiladas are made in both Mexico and the States, but their similarity stops at their name and the fact that they’re rolled tortillas filled with stuff. While Mexican enchiladas are made by dipping the tortillas in sauce, frying them, and filling them only with meat, the Tex-Mex versions are filled with cheese or meat and topped with lots more sauce (a.k.a. gravy) and cheese. Here is a link to an Easy Cheesy Enhiladas recipe by RR http://www.rachaelrayshow.com/food/recipes/easy-cheesy-enchiladas/ -- ~~~~> *>Cin(\0/)<* <~~~~ >> ><(((*>Jesus<*)))>< << |
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chowder_guy
Posts:
8
Registered:
11/5/08
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(1 of 6)
Nov 24, 2008 8:00 PM
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I know it doesn't go with the time of year but I recently ate some Mexican and had cheesy enchiladas. they were so good that I would like to be able to make them from time to time does anybody know of a simple recipe that me as a newbie could do so i can enjoy this great Mexican dish. any help would be great, thanks. Chowder Guy
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