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I need the best Enchiladas recipe!

Help, DL cooks!

I am craving these suckers and there aren't any good Mexican restaurants around!

Tips, suggestions? I know you won't let me down!

food.fnr.sndimg.com
--Anonymous
replies 38Dec 7, 2017 10:21 AM +00:00

Well, first you'll need one of these

4.bp.blogspot.com
--Anonymous
replies 1Dec 7, 2017 10:25 AM +00:00

Red or green?

--Anonymous
replies 2Dec 7, 2017 10:32 AM +00:00

Both. And mole as well, por favor!

--Anonymous
replies 3Dec 7, 2017 10:39 AM +00:00

I like these.

These decadent enchiladas are named "Swiss" because of all the cream and cheese they contain. The recipe is generally credited to a Mexico City coffee shop called Sanborns. This version is from Silvana Salcido Esparza, chef-owner of Barrio Café and Barrio Queen in Tucson.
MyRecipes
--Anonymous
replies 4Dec 7, 2017 10:39 AM +00:00

OP, they are easy to make!

Offsite Link
--Anonymous
replies 5Dec 7, 2017 10:53 AM +00:00

Let me tell you about my wonderful Instant Pot recipe for enchiladas!

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--Anonymous
replies 6Dec 7, 2017 10:58 AM +00:00

Yum!

darindines.com
--Anonymous
replies 7Dec 7, 2017 11:07 AM +00:00

Pati / R5, can I make these enchiladas with beef or pork? Why or why not?

--Anonymous
replies 8Dec 7, 2017 11:12 AM +00:00

I made some great enchiladas con carne with a paste made from ancho and chipotle chilis. Homesick Texan has some great recipes.

--Anonymous
replies 9Dec 7, 2017 11:19 AM +00:00

Here’s the Las Palmas website. There’s a lot of recipes there.

My mom used to make homemade enchiladas using Las Palmas enchiladas sauce. You just get some corn tortillas, Monterey Jack and cheddar shredded cheese, green onions and yellow onions and sliced canned olives. Get a large can of Las Palmas enchilada sauce.

Get a 9 x 13” pan, put some enchilada sauce on the bottom. Put in the tortillas one by one and wet them back and front with enchilada sauce. Put some shredded cheese, both kinds, in the tortilla. Put diced yellow onion and green onion inside with a few olives. Eyeball it. Roll it up and go on to the next one. Keep putting rolled enchiladas one by one until you’ve gone across the whole pan. Put two on the side. Pour more enchilada sauce over them all. Put more cheese, olives and onions over the top. Bake at about 325 for about 25 minutes.

There’s a similar version of this recipe on the can. I’d go with that one. Las Palmas is fairly spicy so if you’re not looking for really hot enchiladas, you don’t need to add a bunch of other stuff.

There’s more elaborate versions that involve frying the tortillas first, or adding more spices, but look at some different recipes and see what you like. Allrecipes.com has a lot of homemade recipes and if you look at several, you’ll get the general idea of what you like.

--Anonymous
replies 10Dec 7, 2017 11:21 AM +00:00

R8, you can make enchiladas with any meat you like. Just cook the meat separately ahead of time. When you make enchiladas, you’re basically just heating the ingredients up and melting the cheese, you’re not cooking anything that’s a raw ingredient. .

--Anonymous
replies 11Dec 7, 2017 11:24 AM +00:00
there aren't any good Mexican restaurants around!

OP, are you in New England?

--Anonymous
replies 12Dec 7, 2017 11:31 AM +00:00
Monterey Jack and shredded cheese

Let's ban pre-shredded cheese. Make America grate again.

--Anonymous
replies 13Dec 7, 2017 11:51 AM +00:00

Hungry now.

happygoodtime.files.wordpress.com
--Anonymous
replies 14Dec 7, 2017 12:03 PM +00:00

What is the best cheese for enchiladas?

--Anonymous
replies 15Dec 7, 2017 12:09 PM +00:00

I prefer chilis rellenos.

www.seriouseats.com
--Anonymous
replies 16Dec 7, 2017 12:27 PM +00:00

Monterey Jack cheese works, R15. Or any type of melting cheese, though I've been told Jack is more authentic. After baking, top with cotija or queso fresco.

--Anonymous
replies 17Dec 7, 2017 1:17 PM +00:00

Here you go, op.

I think you'll like this recipe.

Sour Cream Chicken Enchiladas! So rich, so creamy.
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--Anonymous
replies 18Dec 7, 2017 2:18 PM +00:00

R15, my mom used to do half Monterey Jack and half cheddar. She used the coarse shred, not the fine shred, which is really too fine for this.

--Anonymous
replies 19Dec 7, 2017 2:24 PM +00:00

I had chilaquiles that I really liked the other day, but I'm unsure how they are different from enchiladas?

assets.bonappetit.com
--Anonymous
replies 20Dec 7, 2017 6:14 PM +00:00

Did someone say JAZZY?

Host Laura Theodore, The Jazzy Vegetarian, prepares “Sensational Two-Bean Enchilada Casserole,” an easy to prepare, layered casserole that is bursting…
Vimeo
--Anonymous
replies 21Dec 7, 2017 6:17 PM +00:00

Enchaladas: I have no idea if it's remotely traditional, but people freak out (in a good way) because I use copious amounts of pepper jack and a ton of grated onion, along with a good, canned enchilada sauce (Las Palmas green is a favorite). This is one of the easiest dishes ever to make, really.

By coincidence, I made a variation of black bean chilaquiles today, R20. Chilaquiles differs from enchaladas in that baked or fried tortillas or chips are used (gives a drier, and sometimes crunchy texture), and the sauce can vary a lot. I layer mine with beans, a bit of straight tomato sauce with jalapeno slices, beans, cilantro, garlic and onions, longhorn cheese throughout and jarred salsa and more cheese on top...lasagne style...baked. This is not a conventional chilaquiles recipe, either!

--Anonymous
replies 22Dec 7, 2017 6:52 PM +00:00

.....

Check out this mouth watering recipe. Colorado style green chile enchiladas. 2 cooked chicken breasts (or the equivalent amount of thigh meat, if you ...
www.imfromdenver.com
--Anonymous
replies 23Dec 7, 2017 6:54 PM +00:00

There is this Rick Bayless recipe, OP.

www.rickbayless.com
--Anonymous
replies 24Dec 7, 2017 7:09 PM +00:00

You eat enchiladas? Ew... I mean they are cute when they curl up in their armored balls on a golf course, but to eat one? Yech.

--Anonymous
replies 25Dec 7, 2017 8:16 PM +00:00

Chilaquiles are more commonly served for breakfast. Same goes for migas.

r16 Its CHILES, not chilis.

--Anonymous
replies 26Dec 7, 2017 8:17 PM +00:00

You Las Palmas people are vile. If you're going to open a can, OP, get Hatch enchilada sauce from New Mexico. There is none better. At least in the Southwest, it's widely available, for instance, at Kroger-type stores.

www.hatchchileco.com
--Anonymous
replies 27Dec 7, 2017 8:36 PM +00:00

R7, that looks delicious.

--Anonymous
replies 28Dec 7, 2017 10:23 PM +00:00

Any good vegetarian recipes?

--Anonymous
replies 29Dec 8, 2017 12:44 AM +00:00

Enchiladas are overated , picadas and empanadas are better and yuck at anyone who uses american yellow cheeses instead of queso cotija or queso fresco.

--Anonymous
replies 30Dec 8, 2017 12:49 AM +00:00

bump

--Anonymous
replies 31Dec 8, 2017 8:00 AM +00:00

Stack enchiladas are easier to make - very New Mexico. Here's an authentic recipe, and you can use (a good) canned sauce. And R30, what about gorditas, pupusas and arepas? The problem with all those is that they have to be purchased completely made, or completely made oneself, which is time consuming.

In most parts of Texas, enchiladas are rolled tortillas stuffed with a filling and covered in sauce. But often in West Texas (and also New Mexico) the filling and sauce are instead layered between flat tortillas. They look a bit different, but the end taste is the same, not to mention stacked enchiladas are a heck of a lot easier to make. Another feature of stacked enchiladas is the inclusion of a fried egg on top. I don't know how this tradition came about, but it's a brilliant addition. When the yolk mixes with the sauce, its creamy transformation takes the sauce from merely delicious to truly decadent. I was born and raised a rolled-enchilada girl, but I can appreciate a plate of stacked ones, especially those made with an ancho chile sauce. And if I squint, I can see in the stack the rugged terrain of West Texas, with the egg standing in for clouds and the sun. It's West Texas on a plate.
Epicurious
--Anonymous
replies 32Dec 8, 2017 10:00 AM +00:00

Homesick Texan's King Ranch Chicken Casserole, basically an enchilada casserole:

Casseroles are an ancient dish, found all over the world. Yet for some reason, whenever I hear the word, I don’t think of France (the origin of the name), I think of church suppers, potlucks and ho…
Homesick Texan
--Anonymous
replies 33Dec 8, 2017 10:02 AM +00:00

r25

They hide in golf holes?

--Anonymous
replies 34Dec 8, 2017 11:50 AM +00:00

r33 I saw Ree Drummond make that on TV and it looked disgusting. Soggy, limp tortillas and canned cream soups? Yuck.

--Anonymous
replies 35Dec 8, 2017 12:02 PM +00:00

Yeah, those stacked enchiladas reveal the truth about Tex-Mex cookery -- it's all the same 7 ingredients just folded different ways.

--Anonymous
replies 36Dec 8, 2017 12:06 PM +00:00

So which one is the best enchiladas recipe?

--Anonymous
replies 37Dec 8, 2017 5:44 PM +00:00

Try them all, fat whore R37, and rejoice! for yourself.

--Anonymous
replies 38Dec 8, 2017 8:47 PM +00:00