Enchilada Recipe?

G

GakFoo

500+ Posts
Normally I would head over to Enchiladas Y Mas and get the number 5 to satisfy this need, but my wife decided to volunteer me (before telling me) to make enchiladas for a work luncheon she is having next week, and now 20 people are expecting homemade echiladas. She is always bragging to her coworkers about my cooking, so I'm kind of on the hook. I have cooked just about everything, but never tried enchilads at home. The recipes I am seeing on the two websites I use all look pretty lame.

I know there are some good cooks on here -- Anyone got a good one or have a link to one? Chicken, beef, cheese, any would be appreciated.
 
It is not really "homemade", but I like a recipe for Green Chile Chicken Enchiladas. It is on the back of the can of old elpaso green chiles. It's really good.
 
HEB mesquite roasted chicken, shredded
Old El Paso green chile sauce
pico de gallo
grated white and medium or sharp cheddar
white corn tortillas

1) Warm the tortillas in hot oil until they are soft, but not crisp. You'll need about 16 to fill a 9X12 pan. Drain on paper towels
2) Sautee pico just enough to take the bite out of the raw onions
3) Mix pico, chicken and just a little bit of the cheese mixture
3) Fill and roll your tortillas, seams down (some people like to use toothpicks to hold them together but I dont think that's necessary)
4) Cover w/sauce and more cheese; bake at 350 until cheese is bubbly and golden.

Sorry, I don't have measurements but someone with your culinary acumen won't need no stinkin' measurements...
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Variation: use prepared red enchilada sauce and fill with brisket meat from the BBQ joint of your choice (and I know you have one!)

It's so easy and tasty. Let us know how it turns out!
 
I like making my own enchilada sauce. I buy dried chiles (poblano, hatch, etc) and rehydrate by cooking in chicken or vegetable stock. I sweat some onions and garlic w/ peanut oil and add that to the chiles. Toss it all in a food processor and puree.

Fill with your choice of chicken, shredded beef, or roasted veggies, cheese, and top with the sauce.

Nothing too fancy, but they're pretty easy and very good.
 
My wife has been making fabulous crepe enchiladas for decades. A lot lighter & tastier than the usual masa/corn stuff.
 
Sounds like you're a good cook. Trust me, enchiladas are not hard.

It's all about the sauce, really. Experiment and try a few different kinds and see what you like. Try roasting some tomatillos and garlic and making a sauce based on that to use with chicken.

Sorry I don't have a specific recipe. I usually just improvise a sauce and stuff them with something that matches the sauce.
 
Most homemade enchilidas I've seen are a bunch of enchiladas jammed into pyrex and covered with some kind of enchilada sauce. but the result is something ends up more like a casserole. Seems like the restaurants do it differently.
 
Scooter, that's how I do it and they come out like enchiladas.

I use leftover turkey after Thanksgiving every year.

2 cans Gebhart red enchilada sauce
1 small can sliced mild chilis
8 oz sour cream
1 TBS taco seasoning
1 large oniion
1 lb shredded cheese (I use HEB Mexican blend)
1 pound cooked shredded chicken or turkey
24 yellow corn tortillas

- mix the sour cream and the taco seasoning
- heat a sauce pan or skillet of vegetable oil to frying temperature
- dip the tortillas in one at a time for no longer than 10 seconds, allow excess oil to drip off and put in pyrex casserole dish
- take a cooled tortilla and put 1 TBS sour cream mix, a few green chilis, some onion, cheese and meat in each tortilla and roll, repeat
- cover entire dish with 2 cans of Gebhart enchilada sauce
- cover entire dish with remaining cheese
bake in preheated oven at 350 deg for 30 minutes.

Some people like black olives on top. I don't mind either way.
 
I generally will grill some fajita meat, or if you do not have time buy some of your choice. I will cut it up and use it in my enchiladas, or stuff them with cheese and put the beef fajita on top.

For sauce I will get a bunch of dried chilis and boil them for about 15 minutes in beef stock if making beef fajita enchiladas, or chicken stock for chicken enchiladas, with an onion, garlic clove salt and pepper. I puree this in a food processor then return it to a large pan to simmer. I dip my corn tortillas in this to soften them up. I then stuff then with cheddar cheese, or other cheese of my choice, put in the beef fajita meat, roll them up, place seam side down. I put a bit of sauce in the bottom of the pan and use that to keep them from sticking. I pour the remainder on top of the rolled enchiladas, cover with more cheese and bake at 375 for 10-20 minutes. I then top mine with japs and onions. Very easy honestly, and damn tasty.
 
FWIW, Hatch and Bueno are the 2 best canned sauces out there.

enchilalda-sauce.jpg


HEB has the Hatch mild, you can get the hot at Central Market. The Bueno is in the frozen section At Central Market.

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I make enchiladas a bunch of different ways, but my personal favorites are enchiladas (called tracaladas by the place that I first tried them) by putting carne guisada into flour tortillas, rolling them like enchiladas adding onions and chili con carne and queso fresco on top. I make the guisada by basically using the recipe on the back of the Bolner's carne guisada seasoning mix found in the spices at Aysheebee. I use twice as much mix and add onions and bells. I also slather the guisada juices all over the place and add cut japs on top.

It probably isn't a good call for a bunch of chicks.
 
I've only made enchiladas a couple of times, and the first time was kind of lame, but the next time was awesome. So I'm clearly not an expert, but for some reason I feel like a genius, so I'm posting on this thread as if I know everything about everything.

First off, the flash frying of the tortillas is way important. That makes the tortillas more pliable and increases the stick-togetherness. You need at least two seconds on each side, but no more than five. I usually do about two seconds on the first side and then flip it for another four to five seconds.

For chicken, just make sure it's moist and shredded. So grilled chicken may not be the best choice. I just boiled them with a lot of salt and some broth and onion and celery for flavor.

For sauce, verde sauce is my absolute favorite. But I never like anything store-bought. So I got a recipe from my Mexican cooking guru friend (she's Mexican, and a cooking guru, not just a guru at Mexican cooking). It was really simple, but I don't remember the ratios. Basically, it was one giant can of canned tomatillos, maybe an equal amount of chicken broth, salt pepper, and garlic (or garlic powder) all in a blender until it was a sauce. Oh, and I think I added some olive oil as it blended to thicken a little.

I also did ground beef enchiladas but had no sauce recipe. So I made one up that would be laughed at by any legit Mexican cook. But I loved it. I bought a jar of my favorite salsa, which was Hole Mole from HEB. It's like a really good restauranty salsa. I also had several cans of ranch style beans. So I drained the ranch style bean juice and mixed it with the salsa and it was pretty much perfect.

Another thing is, you need to use a whole shitload of sauce if you want moist enchiladas. You really need to cover the whole thing so the tortillas are just peaking out. Then seal that deliciousness in with a huge layer of cheese. My mexican friend uses mozarella on the chicken ones which is nice. For the beef ones, a cheese blend is pretty good.

And I have made enchiladas twice, so you will heed my advice.
 
i like to fart around on foodnetwork.com once a week or so and try a random recipe out that strikes my fancy... i felt like enchiladas awhile back and found a tyler florence recipe that turned out damned good:

3 tablespoons vegetable oil
1 1/2 pounds skinless boneless chicken breast
Salt and pepper, to taste
2 teaspoons cumin powder
2 teaspoons garlic powder
1 teaspoon Mexican Spice Blend
1 red onion, chopped
2 cloves garlic, minced
1 cup frozen corn, thawed
5 whole green chilies, canned
4 chipotle chilies, canned
1 (28-ounce) can stewed tomatoes
1 cup Cheddar and Jack Cheeses, shredded
16 corn tortillas
1 1/2 cups enchilada sauce, canned
Garnish: chopped cilantro, chopped scallions, sour cream, chopped tomatoes

Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.
Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.
Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.
Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.
Bake for 15 minutes in a preheated 350 degree oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.
 
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