I Can't Make Enchiladas-posted on "Cooking" too

I gave up on enchiladas a long time ago. Now I do an enchilada casserole. I cut each tortilla into strips, put down a thin layer of sauce, a layer of strips, a layer of cooked meat and veggies, a layer of refried beans, and a layer of cheese. I repeat this until I've used up most of my ingredients. Bake til the cheese melts and everything else is hot. I serve with salsa and sour cream. I call it Mexican lasagna.

A nice cucumber salad is good with this.

CabinFever, I bake mine on a Weber grill.


BaronsMom, I either, let it drip for about 10-15 seconds or squeegee it with my fingers.

Sauce in a sauce pan, drip/squeegee over sauce pan, fill over the baking pan, then layer in the baking pan.


Coon's Fajita Enchiladas

1. 1lb Chicken breast/tenders(can substitute ½-¾lb flank steak)
2. 1 16oz package Frozen Bell peppers
3. 1 Medium onion(Thin wedge)
4. 1 Package Fajita Seasoning
5. 1 can enchilada sauce*
6. 8oz Kraft Mexican 4 cheese mix*
7. 1 package corn tortillas*
8. ½C Pace Picante Sauce

Grill chicken in large skillet.
Remove chicken and dice.
While dicing chicken, place peppers & onion in skillet.
Add chicken to skillet, fix and add Fajita seasoning as directed.
*Warm enchilada sauce, and dip tortillas.
*Fill with 2T of Fajita mix, and layer in baking pan.
*When pan is full, pour remaining sauce over enchiladas, cover with Picante sauce and cheese.
*Bake for about 30-40 minutes, until throughly heated.

* Omit and substitute flour tortillas for fajitas.
Can also use the fajita mix and cheese as a burrito filling.
Don't have enchilada sauce, 1 can tomato sauce + 1T chili powder

Will

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馬鹿は死ななきゃ治らない。(Baka wa shinanakya naoranai) Can't fix stupid.
四面楚歌 (Seiko udoku) Farm when it's sunny, read when it rains.
知らぬが仏 (Shiranu ga hotoke) Ignorance is bliss.

That's what my wife does - one thing she CAN cook well is enchiladas.

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Yup. Been 105 in the shade. a/c is working well, knock on wood. I reserve the oven stuff for when the a/c is on all day & all nite. I only go outside to walk the dog b/4 8 am so makes no dif to me when the oven is on!
Days that are not above 85 or so & cool at nite, we don't turn on the a/c-I barely remember those times tho! I don't turn on the oven then for fear I'd heat up the house.

Patty

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We call those Stacks here. Love 'em, SO EASY!!

I never have tortilla splits. Really, I don't. I start with the white Mission corn tortillas. I feel for the soft ones and the white are the softest ones. Nuke 'em on high for a minute and a half in a tortilla doober, then as I need them I grab one out of the tortilla thang and roll and repeat. I cover the whole casserole with a thick sauce and nuke the casserole for about 20 minutes till bubbling.

I do like the Fast approach and have been known to make the sauce with chicken etc together in a skillet, warm the tortillas and serve with refrieds and rice.

Another way to do it, prepare the tortillas in the microwave in that tortilla thang, roll e'm. Then bake for about 15 minutes before covering with sauce.

Hope this helps.

OK!! I CAN make enchiladas!! thanks for all the help-did the heat in oil thing & they turned out fine.

Patty

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I read the title of this thread too quickly: I was just about to tell you how the Australian aborigines cook echidnas! (Porcupines, lol.) Quite different.

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BIDADISNDAT: Aiming to Live a Good Life of Near Self Sufficiency on a Permaculture Based Organic Home Farm

Would you share anyhow?

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My best,

Melissa

Pretty simple. The most difficult part is trying to pick them up when they start digging: They put post-hole diggers to shame with the speed the can dig down into the soil.
They also curl up into a tight ball so that you are presented with quills whichever way you approach. They are usually speared, though a .22 would be more humane.
(Gotta remember, we're talking survival in the wild here, not a normal days butchering of your normal livestock.
After gutting and cleaning, the body is curled back up, well packed in clay, placed in a bed of glowing coals and covered with more of the same. Don't know how they time the cooking, but when finished the clay ball is cracked open and removed, taking the quils, hair and skin with it, leaving a 'ball' of meat that is supposed to taste much like chicken.
(And I think I'll stick to chicken, myself.) I don't know if there is a recipe for a suitable accompanying sauce, but I doubt it.

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BIDADISNDAT: Aiming to Live a Good Life of Near Self Sufficiency on a Permaculture Based Organic Home Farm

Let the tortillas warm to room temperature while still sealed in the package. Dip each tortilla in enchilada sauce or spread half the sauce on the bottom of the baking dish, then spread the other half on top of the stuffed enchiladas. The trick is to not let the tortilla dry out or use too wet of a filling.

another thing others didn't mention about corn tortillas is the lines. There are little lines that show on the tortilla from going through the machine and you want to roll it so the lines are not parallel to the length of the enchilada, but so they encircle the girth of it. that helps cut the splitting too, plus the hot oil, dip in enchilada sauce and not over stuffing them.

Just got a new (to me anyways) cookbook in the mail today and thought of this thread when I read one of the recipes...

"If you are watching your fat intake you can very briefly tip the tortillas in almost simmering water to soften"

Haven't tried it yet...was thinking that it might be pretty easy to end up with tortilla soup if you dipped too long!

I didn't know about the lines, but I do the same with hot oil and enchilada sauce and have very few split. However, I like just layering the ingredients in a casserole because it takes so much less time!

Thanks to all your suggestions, my 4 doz enchiladas for the family reunion turned out WONDERFUL! Served black beans w/onion & a little jalapeno, salad, spanish rice too. Yum. Made homemade ice cream sandwiches for dessert.
We take turns cooking the week we are together & MY supper was the BEST!

Patty

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Very nice. I can see the picture on a food magazine cover!