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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!

by Anonymousreply 4112/16/2017

Well, first you'll need one of these

by Anonymousreply 112/07/2017

Red or green?

by Anonymousreply 212/07/2017

Both. And mole as well, por favor!

by Anonymousreply 312/07/2017

I like these.

by Anonymousreply 412/07/2017

OP, they are easy to make!

by Anonymousreply 512/07/2017

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

by Anonymousreply 612/07/2017


by Anonymousreply 712/07/2017

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

by Anonymousreply 812/07/2017

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

by Anonymousreply 912/07/2017

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. has a lot of homemade recipes and if you look at several, you’ll get the general idea of what you like.

by Anonymousreply 1012/07/2017

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. .

by Anonymousreply 1112/07/2017

[quote] there aren't any good Mexican restaurants around!

OP, are you in New England?

by Anonymousreply 1212/07/2017

[quote] Monterey Jack and shredded cheese

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

by Anonymousreply 1312/07/2017

Hungry now.

by Anonymousreply 1412/07/2017

What is the best cheese for enchiladas?

by Anonymousreply 1512/07/2017

I prefer chilis rellenos.

by Anonymousreply 1612/07/2017

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.

by Anonymousreply 1712/07/2017

Here you go, op.

I think you'll like this recipe.

by Anonymousreply 1812/07/2017

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.

by Anonymousreply 1912/07/2017

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

by Anonymousreply 2012/07/2017

Did someone say JAZZY?

by Anonymousreply 2112/07/2017

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!

by Anonymousreply 2212/07/2017


by Anonymousreply 2312/07/2017

There is this Rick Bayless recipe, OP.

by Anonymousreply 2412/07/2017

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.

by Anonymousreply 2512/07/2017

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

r16 Its CHILES, not chilis.

by Anonymousreply 2612/07/2017

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.

by Anonymousreply 2712/07/2017

R7, that looks delicious.

by Anonymousreply 2812/07/2017

Any good vegetarian recipes?

by Anonymousreply 2912/08/2017

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

by Anonymousreply 3012/08/2017


by Anonymousreply 3112/08/2017

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.

by Anonymousreply 3212/08/2017

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

by Anonymousreply 3312/08/2017


They hide in golf holes?

by Anonymousreply 3412/08/2017

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

by Anonymousreply 3512/08/2017

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

by Anonymousreply 3612/08/2017

So which one is the best enchiladas recipe?

by Anonymousreply 3712/08/2017

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

by Anonymousreply 3812/08/2017


by Anonymousreply 3912/15/2017

I played golf the other day and I was about to make par and the ball didn't go in. When I looked a cut little enchilada ran out of the hole and rolled up in a ball.

by Anonymousreply 4012/16/2017

[quote]When I looked a cut little enchilada ran out of the hole and rolled up in a ball.

You could tell the enchilada was circumcised?

by Anonymousreply 4112/16/2017
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