Enchilada Recipes?

[beavgirl]

Hey everyone! I am looking for a good enchilada recipe to make. Anyone have any exceptional ones they can share?

[OceanBlue]

This is a favorite of ours. It's super quick and simple. It freezes well, too.

Enchilada Casserole:
1 whole cooked chicken (rotisserie chicken from the grocery store would work really well if you don’t want to deal with baking your own in order to make this dish - we smoke ours)
About a dozen corn tortillas
One large (32oz?) can green enchilada sauce
One small (16oz?) can green enchilada sauce
1 9 oz can diced green chilies
1 6 oz can sliced olives (I like more)
2 15 oz cans refried beans
3 cups shredded cheeses (pepper jack, jack, Colby, cheddar, or any combo you like)
Sour cream and hot sauce for garnish
Large glass baking dish (bigger than a 13x9)

Preheat oven to 350

Place enough enchilada sauce (from small can) in bottom of baking dish to coat the bottom, reserve remainder of enchilada sauce for the top of the casserole.
Place enough tortillas in bottom of dish to completely cover the sauce
Spread beans over tortillas
Sprinkle about half of the chilis and all of the olives over the beans
Add about half the cheese, spreading evenly

Skin, debone & shred chicken
mix with enchilada sauce (big can only)
spoon into baking dish in an even layer
Cover chicken/sauce layer completely with tortillas
Pour remainder of small can of sauce on top, completely coating the tortillas

Bake at 350 for 30 minutes
Sprinkle cheese and remaining chilis on top (you could also add more olives)
Bake another 30 minutes
Remove from oven
Let stand 10 minutes and serve with sour cream

If you like spicier dishes, look for the Medium enchilada sauce (My fav is Las Palmas)
Sub jalapenos for the green chilis
Add onions, corn or veggies for a nice variation.

Pork substitutes well for the chicken. If using beef (leftover pot roast works well), switch to a red sauce.

Tip: If your casserole is very full, place a large cookie sheet on the rack beneath it to catch any bubble-over J

[James in Idaho]

Start with a good sauce, nothing in the can is what I would call a "good" sauce! If you don't know how to make a green or red sauce, I'd recommend a jar from "El Pinto" or "Sadies", both excellent and rather famous Albuquerque resturants. True traditional enchiladas actually don't have meat in them, but they are so much better with meat. In my rather snobbie view (hey, I grew up in NM) enchilades are either "stacked" or "rolled". I like mine red with an egg sunny side up. Google El Pinto, they actually have a green recipie on their web site. El Pinto IMO is one of the better resturants in Albuquerque for traditional NM food (which is different from other "Mexican" food!), unless you really like dives. But I'd never pass up a Sadies stuffed sopipilla either! A really quick dip in hot oil improves the flavor of corn tortillas, and I do mean quick. If you want to do it all from scratch google NM cooking, you should find instructions on making both red and green sauce. For a quick, semi enchilada casarole mix green chile, cream of mushroom soup and chicken or burger for your sauce. Works in a pinch and works really well out camping in a dutch oven. Man, I miss the food in NM.

[Moe]

If I'm feeling lazy I'll just use canned Old El Paso enchilada sauce but I generally make my own with chicken broth, chili powder and flour to thicken the sauce. Add chili powder to taste. To get the broth I simmer a few chicken breasts which can be used for filling for the enchiladas but I like to make chicken salad with them.

I dip corn tortillas in hot oil to soften them. I fry up a lb of hamburger with chopped onion and then put some on the softened tortilla. I'll add a couple of pitted black olives the roll up the tortilla and place it in a rectangle pyrex baking dish. I can usually get about 8 or 9 enchiladas in the dish. I then cover the enchiladas with the sauce and then cover it all with shredded cheese and bake in the oven at 350 for about 20 minutes.

The enchiladas can be filled with cheese, too.

[SeaSparrow]

These are easy and really yummy!

Cheesey enchiladas

1 c. small curd cottage cheese
2c. jack cheese,
grated1 T finely chopped onion
½ tsp ea. dried oregano, thyme, marjoram
1 or 2 tsp chopped cilantro (or can use Italian parsley instead)
salt and pepper to taste
6 small corn tortillas
canola oil for frying
Green Sauce:1 4oz. can chopped green chiles
3 lg romaine lettuce leaves½ c. chicken stock
1T finely chopped onion
Directions

• Preheat oven to 400o
• Mix cottage cheese, 1 c. jack cheese, 1 T. onion, spices, cilantro, salt and pepper.
• Fry tortillas 1 at a time in 3T. canola oil until barely crisp (but still pliable). Drain on paper towels.
• Mix green sauce ingredients in cuisinart or blender.
• Fry sauce in remaining oil leftover from tortilla frying (1 to 2 min.). Pour about 2/3 of cooked sauce into bottom of 8 x 12 pan.
• Add approximately 2T cheese mixture onto each tortilla and roll up. Place in pan with sauce. Pour rest of sauce over top and top with rest of jack cheese.
• Bake 20 min. uncovered.

[Musicman]

Being mexican...tsk, tsk, tsk...and i'll never tell..my gramma would roll over in her grave and mom would kill me....good sauce, like recommended, is the key...yum!

[MossyOarReelCreek]

This is my own variation on my Mom's classic.


CHICKEN ENCHILADA’S WITH CHILE VERDE CHEESE SAUCE


Ingredients:
Chicken (choice) 2 lbs
Tomatillo Sauce 1 15 oz can
Evaporated Milk 3 12oz cans
Monterey Jack Cheese 1 lb grated
Flour Tortillas 10-30 (depending on quantity needed and size of tortillas)


Directions:

Boil chicken ( breast boneless or bone in, thighs etc..) in enough water to cover chicken. Add favorite Mexican seasoning to water. ( taco seasoning,enchilada seasoning, or individual spices, garlic,cumin,onion, chili powder, black pepper, paprika etc…) Continue boiling chicken until meat separates from bones (or if boneless is starting to shred). Drain chicken and let cool enough to handle.

Sauce:
In large sauce pan add tomatillo sauce, evaporated milk and stir on medium heat to low simmer. Add ½ to 2/3’s of the shredded cheese. Whisk cheese until blended into sauce.

Shred the cooled chicken and add some sauce to it to add flavor and moisture.


Roll enchiladas:
Spoon chicken and some cheese into tortilla and roll. Repeat and fill shallow baking dish with the rolled tortillas and pour sauce over the top. Top with cheese and bake in over 350F for 45min-1 hour.

[jzell]

Insert smoked fish in place of any protein in the above recipes.

Smoked steelhead is our fav !!!