Any interesting enchilada recipes?
- sarah galvin Apr 19, 2010 08:37 PM
My mind is blank with some creativity here. I don't want to make 'just' chicken enchiladas. Any new ideas out there?
This is not a new idea but it is how I like to do them. Fry the shredded chicken with lots
of onion and garlic and red chilli powder or green if you prefer. Roll or stack with the
tortillas, smother with enchilada sauce and top dress with grated Asiago cheese or
parmesagne. Mexicans like them rolled while New Mexicans like them stacked. I prefer
NM style. Serve with beans and rice and Jalapeno cole slaw.
re: paul balbin
I'm with Paul. I like mine stacked. I never knew where they originated, my Mom taught me that way, and she learned from a great uncle who spent a lot of time in Mexico and New Mexico...so it makes sense now. Thanks Paul. I do mine so simple, just heat a corn tortilla is sauce add cheese and green oninons....and keep stacking that way for however many you want. And we've always topped it with a fried egg........so good, with the runny yolk. The wife and kid like refried beans added between each layer, and sometimes we add other things....but I like it simple....tortilla's, sauce, cheese...and the fried egg on top..........Man I'm hungry!
I fry diced boneless skinless chicken thighs seasoned with lots of cumin, coriander, chili powder & oregano, add onions, garlic, diced roasted poblano peppers, black beans & corn. I like them with green enchilada sauce lots of Monterey pepper jack cheese & a dollop of sour cream. Sometimes I'll add chipotle salsa or pico de gallo to the green sauce to spice it up.
I add lots of vegetables, whatever I have around. Zucchini, corn, caramelized onions, are all good mixed in with chicken, or black beans, or just cheese.
I like to cook my chicken until I can shred it, add a can of Rotel and a little enchilada sauce, then simmer until thick. For the tortillas (I use flour tortillas), I add a layer of re-fried beans, shredded cheese, and add the chicken mixture. Roll up and put in a 11x13 pan. Cover with enchilada sauce, cheese and sprinkle with sliced olives. Quick and easy at our house when we are in a rush. I've also done the stacked method as well. Just depends on how I feel that day ;-)