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Thread: Sorry been away for quite some time...Uni comes 1st...

  1. #1
    fish's Avatar
    fish is offline Assistant Cook
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    Jan 2011
    East Yorks, England

    Default Sorry been away for quite some time...Uni comes 1st...

    Need a recipe, and please dont laugh... would like to know of a superb mexican dish, prehaps something authentic, because im about to cook enchilladas for the first time and it just seems pretty straight forward or i have i come across the most boring recpe for it?

    Does any one care to share their recipe for enchilladas or some other great mexican dish?!



  2. #2
    deepfryerdan's Avatar
    deepfryerdan is offline Assistant Cook
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    Jun 2011
    Indianapolis, IN


    There are a lot of different ways to go about Enchiladas. The only thing that makes an enchilada an enchilada is the fact that it's made up of a corn or flour tortilla and covered with a chili pepper-based sauce. Other than that, the filling is up to you. You could do shredded chicken or pork, ground beef or even turkey. Here's a basic chicken enchilada recipe:


    4 chicken breasts, boiled and chopped (or substitute a block of pressed tofu)
    2 tsp oil for sautéing
    1/2 med. onion, diced
    1/2 red pepper, diced
    1/2 green pepper, diced
    2 cloves garlic, minced
    1 can green chilies
    1 block cream cheese (softened, if time allows)
    4 oz. grated cheddar
    1 egg (optional)
    corn tortillas
    sour cream (optional)
    1 can enchilada sauce (we used red)
    some additional cheddar for topping the enchiladas

    How to make it

    Boil the chicken, allow to cool a bit before chopping, set aside
    Preheat oven to 350 degrees
    Sauté the onion and pepper on med. high, stirring occasionally, for seven minutes
    Add garlic and green chilies, lower heat to medium and continue sautéing for two minutes, stirring frequently
    Combine chicken, sautéed vegetables, cream cheese, grated cheddar and, optionally, the egg in a bowl and mix well.
    Place a few healthy tablespoons in a line across the middle of a corn tortilla and roll the tortilla around it.
    Place each tortilla seam down in a glass or foil-lined baking dish. I was able to get 10 in a 9x13 glass baking dish.
    Pour the enchilada sauce over the top, making sure to cover all of the exposed tortilla.
    Bake at 350 degrees for 20 minutes, topping with the additional cheddar if desired after 15 minutes

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