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Old 06-26-2009, 08:12 PM   #1
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Any one have a good enchilada recipe?
I am in desperate need of a good recipe.Thanks
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Old 06-26-2009, 08:34 PM   #2
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Personally I don't like enchilada's, but the hubby LOVES them. I just follow the recipe on the side of the Old El Paso can of enchilada sauce. I use regular flour tortilla shells rather than the corn as the corn seem very brittle and break apart when I use them.

Also - if you buy the Old El Pasa sauce IMHO the mild is pretty spicy. For the hubby I mix a can of mild and hot.
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Old 06-27-2009, 11:05 AM   #3
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This recipe shows a method on how to get your corn tortillas soft.
And the gravy is sooo good. Now, I'm going to have to have enchiladas for lunch. Thanks...

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Old 06-27-2009, 04:50 PM   #4
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I’m assuming you don't want to make the enchilada sauce from scratch. Play with this recipe and doctor up the canned sauce with whatever ingredients you think would go well together!

2 16oz cans Las Palmas Enchilada Sauce (I prefer this brand to El Paso)
1 onion, sliced
1 garlic clove, crushed
1 bay leaf
1 c. + 2 tbs. vegetable or corn oil (lard if you’re feeling really adventurous!)
16 (6 inch) corn tortillas
3 c. crumbled queso fresco or queso Oaxaca, or Monterey, or whatever kind of cheese you like : )

Preheat oven to 350 degrees.

In a large skillet, heat up 2 tbs. of oil over medium heat. Add the onion, then the garlic. Sautee for a about a minute then add the enchilada sauce and the bay leaf. Bring to a boil, stirring occasionally then lower the heat and let simmer for about 15 minutes. Taste for salt and remove bay leaf.

In another skillet heat 1 c. of oil over medium heat. Fry each tortilla for about 5 seconds on each side and then place aside on a rack. Stack the tortillas directly on top of each in order to keep them pliable.

NOTE: If you want a healthier alternative, don’t fry the tortillas – simply warm them up. Use a comal (preferred), griddle, pan, or toaster oven, but never, EVER use a microwave. Tortillas heated in a microwave tend to break and get stale very quickly. If you choose to warm up instead of frying the tortillas, keep them stacked and wrapped in a kitchen towel until you’re ready to fill them.

When the sauce has cooled, put a spoonful in a baking pan or dish – whatever you have. Make sure it’s just enough to barely coat the bottom. Start assembling the enchiladas. Take one tortilla at a time, and dip each side quickly in the sauce. Place the tortilla in the baking pan and fill it with about 2 tablespoons of the cheese. Roll it up, and leave it seam side down in the baking pan. Continue assembling and distributing the enchiladas evenly in the pan. Pour remaining sauce on top of the enchiladas and sprinkle with cheese.

Bake at 350 degrees for about 30 minutes.

If you want, top them with some onion, cilantro, and/or sour cream.


Last edited by Dimpledapple : 06-27-2009 at 05:06 PM. Reason: Forgot most people refer to them as bay leaves not laurel leaves!
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Old 06-28-2009, 11:51 AM   #5
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Here is the recipe I use. It is actually for your leftover turkey, but I use ground turkey, or you can use ground beef. It is done with flour tortillas, but has enough wet on the top so the flour tortillas don't dry out. My family loves them.
You can use corn tortillas, but for me they are more of a hassle. If I were to use the corn, I would prepare them by warming a little oil in a skillet and frying the tortillas in it to get them warm and soft. Otherwise, the corn tortillas are dry and stiffer to work with.

1 (4 ounce) can chopped green chile peppers, drained
4 ounces cream cheese, softened
1/2 teaspoon ground cumin
2 cups chopped cooked turkey/ ground turkey/ ground beef
8 (8 inch) flour tortillas
1 (16 ounce) jar salsa
1 (16 ounce) can chili beans, undrained
1 cup shredded Monterey Jack cheese (I use way more than this and usually use Mexican style grated, or a combination of cheddar and monterey jack)

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
In a medium bowl, mix chile peppers, cream cheese, and cumin. Stir in chopped turkey.
Place the tortillas in a microwave oven. Heat for 1 minute, or until the tortillas are softened. Spread about 2 heaping tablespoons of the chile pepper mixture on each tortilla, and roll up. Place the rolled tortillas, seam-side down, in single layer in the prepared baking dish.
In a medium bowl, combine the salsa and beans. Spoon the mixture over the enchiladas. Sprinkle the top with cheese.
Bake 20 minutes in the preheated oven, or until bubbly and lightly browned. I top it with lots of cheese!
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Old 06-30-2009, 03:06 PM   #6
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I posted this in the burrito thread, but do the same with enchiladas, substituting corn tortillas for flour tortillas. Depending on your preference, use either red or green enchilada sauce (I tend to use the green when doing chicken or cheese enchiladas, and the red if using beef or beans)

When I make beef burritos, I cook a roast in a crockpot with some pickled jalepenos (and juice), onions, garlic, cumin and oregano - shred the beef when it is cooked and roll up into burritos.

I often do the same for chicken, or used leftover chicken and season in a similar manner. The green enchilada sauce you can buy (Old El Paso I believe) is very tasty. I mix some in with the chicken and pour some over the top and bake away. Oh, and don't forget the cheese, both inside and on top, for both the chicken and beef versions. Top with sourcream and salsa when serving - yum!

You can always subsitute refried beans &/or spanish rice for a vegetarian version...or add them to the meat for a "super burrito"


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