I decided to make enchiladas. I am on a Mexican food kick, having escaped the dreary North-ness of Rochester and come back to the land of mangoes and strawberry. I made Bob purchase some Mexican hot chocolate at the grocery store (they have Mexican hot chocolate! and tostada shells here!) and I have been drinking it, with my Mother's almond cookies and whipped cream, like a mad woman. What a world.
It turns out that enchiladas can be found in great variety, and upon reflection, don't require a recipe. Nonetheless, I went forth in search of enchilada recipes, and considered especially these listed below:
http://www.epicurious.com/recipes/food/views/Layered-Chicken-Enchiladas-with-Tomatillo-Cilantro-Sauce-232700
http://www.epicurious.com/recipes/food/views/Garden-Vegetable-Enchiladas-5672
http://www.wordofwisdomliving.com/home/beths-vegetarian-enchiladas.html
http://www.epicurious.com/recipes/food/views/Chicken-and-Green-Olive-Enchiladas-4965
http://joeandanna.blogspot.com/2008/06/beef-enchiladas.html
In the end, I parselled together a pan of chicken and a pan of beef enchiladas, with similarities between the two, out of what I had available. Unfortunately, as it was all parselly, I don't have recorded some of the exact measurements or amounts. It mattereth not. The Robber fell head over heels for the chicken variety-- thanks in part to the secret ingredient (feta cheese!)-- and I was, perhaps, more satisfied with the beef. A lovely meal that has stretched over dinners and lunches and only now is on its last legs. I present to you:
Chicken Enchiladas
Ingredients:
12 wheat tortillas (the medium size 8 inches?)
4 chicken breasts, boiled and diced
1 cup fresh spinach leaves
2/3 diced red bell pepper
5 green onions, chopped
1 green zucchini, chopped
1 container feta cheese (4-6 oz.)
1 big old can green enchilada sauce (removed 1.5 cups for topping)
8 oz. pepper jack cheese, grated
1 can olives, minus some for topping
On top I put:
1.5 cups green enchilada sauce
4 oz. pepper jack cheese, grated
Remainder of olives
2 small tomatoes, chopped
1/3 cup chopped fresh cilantro
Directions:
1. Mix all the filling ingredients together in a big bowl. Use 1/3 to 1/2 cup filling per tortilla, put all 12 tortillas in 9 x 13 pan. Top by pouring remainder of sauce over enchiladas evenly, then the cheese, and finally olives, tomatoes, and cilantro.
2. Bake at 375F for 25 minutes on middle rack, then increased temp to broil and broiled 5-10 minutes until top of enchiladas becomes light brown and toppings are crispened, just a little. Serve with sour cream.
Beef Enchiladas
Ingredients:
18 corn tortillas (smallest size 4-6 inches?)
1/3 diced red bell pepper
1/3 bag frozen corn, thawed
5 green onions, chopped
1 can black beans
8 oz. colby jack cheese, grated (use sharp cheddar in the future)
1.5 lbs. ground beef, browned and cooked with 1/2 of a chopped onion
1 big old can red (picante hot) enchilada sauce minus 1.5 cups
1 cup Mexican hot chocolate! (This was just a random add-in. So unnecessary, but why not?)
On the top I put:
1.5 cups of red enchilada sauce
4 oz. pepper jack cheese
2 chopped small tomatoes
1/3 cup chopped fresh cilantro
Directions:
1. Mix all the filling ingredients together in a big bowl. Use 1/4 cup filling per tortilla, put all 12 tortillas in 9 x 13 pan. Top by pouring remainder of sauce over enchiladas evenly, then the cheese, and finally olives, tomatoes, and cilantro. There was some filling left over, which we froze and hopefully can use in the future. Could also use bigger tortillas, maybe that would help use all the filling.
2. Bake at 375F for 25 minutes on middle rack, then increased temp to broil and broiled 5-10 minutes until top of enchiladas becomes light brown and toppings are crispened, just a little. Serve with sour cream.
It turns out that enchiladas can be found in great variety, and upon reflection, don't require a recipe. Nonetheless, I went forth in search of enchilada recipes, and considered especially these listed below:
http://www.epicurious.com/
http://www.epicurious.com/
http://www.wordofwisdomliving.
http://www.epicurious.com/
http://joeandanna.blogspot.
In the end, I parselled together a pan of chicken and a pan of beef enchiladas, with similarities between the two, out of what I had available. Unfortunately, as it was all parselly, I don't have recorded some of the exact measurements or amounts. It mattereth not. The Robber fell head over heels for the chicken variety-- thanks in part to the secret ingredient (feta cheese!)-- and I was, perhaps, more satisfied with the beef. A lovely meal that has stretched over dinners and lunches and only now is on its last legs. I present to you:
Chicken Enchiladas
Ingredients:
12 wheat tortillas (the medium size 8 inches?)
4 chicken breasts, boiled and diced
1 cup fresh spinach leaves
2/3 diced red bell pepper
5 green onions, chopped
1 green zucchini, chopped
1 container feta cheese (4-6 oz.)
1 big old can green enchilada sauce (removed 1.5 cups for topping)
8 oz. pepper jack cheese, grated
1 can olives, minus some for topping
On top I put:
1.5 cups green enchilada sauce
4 oz. pepper jack cheese, grated
Remainder of olives
2 small tomatoes, chopped
1/3 cup chopped fresh cilantro
Directions:
1. Mix all the filling ingredients together in a big bowl. Use 1/3 to 1/2 cup filling per tortilla, put all 12 tortillas in 9 x 13 pan. Top by pouring remainder of sauce over enchiladas evenly, then the cheese, and finally olives, tomatoes, and cilantro.
2. Bake at 375F for 25 minutes on middle rack, then increased temp to broil and broiled 5-10 minutes until top of enchiladas becomes light brown and toppings are crispened, just a little. Serve with sour cream.
Beef Enchiladas
Ingredients:
18 corn tortillas (smallest size 4-6 inches?)
1/3 diced red bell pepper
1/3 bag frozen corn, thawed
5 green onions, chopped
1 can black beans
8 oz. colby jack cheese, grated (use sharp cheddar in the future)
1.5 lbs. ground beef, browned and cooked with 1/2 of a chopped onion
1 big old can red (picante hot) enchilada sauce minus 1.5 cups
1 cup Mexican hot chocolate! (This was just a random add-in. So unnecessary, but why not?)
On the top I put:
1.5 cups of red enchilada sauce
4 oz. pepper jack cheese
2 chopped small tomatoes
1/3 cup chopped fresh cilantro
Directions:
1. Mix all the filling ingredients together in a big bowl. Use 1/4 cup filling per tortilla, put all 12 tortillas in 9 x 13 pan. Top by pouring remainder of sauce over enchiladas evenly, then the cheese, and finally olives, tomatoes, and cilantro. There was some filling left over, which we froze and hopefully can use in the future. Could also use bigger tortillas, maybe that would help use all the filling.
2. Bake at 375F for 25 minutes on middle rack, then increased temp to broil and broiled 5-10 minutes until top of enchiladas becomes light brown and toppings are crispened, just a little. Serve with sour cream.
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