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Enchiladas: Home Cooking Dish of the Month (Oct. 2012)

It's October already! The air is getting cool and crisp (at least in the Northern Hemisphere!), and we're going to be warming up by our ovens while we cook enchiladas! The voting was very close at times, but enchiladas stepped out ahead. If your chosen dish wasn't selected, don't give up! Please join us in cooking enchiladas, and come back to the nominations again next month.

If you'd like to read the voting thread, click here:
And if you'd like to take a look at the thread with reports on meatballs, the September Dish of the Month, click here:

Now, let's get down to business for October…
Everyone is welcome to participate, whether you've been a chowhound for years, or you're dipping in for the first time. You can make enchiladas once, or every day. You can prepare a new recipe, an old favorite, or just invent something. Once you've made your enchiladas, come back here and share your experience. Tell us a bit about your recipe, your ingredients, your preparation, and your results. Photographs are always welcome. If you are the first person to report on a recipe, please hit the reply button in this post. If you are responding to someone else's post, please hit the reply button in that post.

Please remember to paraphrase any recipes that are not your own; verbatim copying of recipes to the boards is a violation of the copyright of the original author. Posts with copied recipes will be removed.

Happy October everyone, grab some tortillas and let's get cooking!

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  1. I would like recommendations for enchilada recipes/cookbooks

    2 Replies
    1. re: jpr54_1

      I think I might try some of the enchiladas from the Homesick Texan blog http://homesicktexan.blogspot.co.uk/p...

      It was a COTM a while back, so there must a review of one of her many enchiladas floating around.

    2. I will be paying close attention to the lessons in this thread. As much as we love enchiladas, my efforts almost never yield great results--I always end up with disintegrating tortillas at best or a pile of mush at worst.

      3 Replies
      1. re: nomadchowwoman

        you are ahead of me-beside not having good recipe, I have never eaten anenchilada.

        1. re: jpr54_1

          Wow - jpr54 - this should really be an eye-opener for you. Do you eat Mexican food much currently - either out in a resto or cooked at home?

          1. re: jpr54_1

            Never eaten an enchilada! Have you tried making one yet? Did you find a recipe that captured your interest? I'll be interested to hear what you think when you eat your first one!

        2. I'll be cooking from Rick Bayless, Mexico One Plate At A Time. Rick always keeps it simple and this dish http://www.foodandwine.com/recipes/cr... has me excited!

          1. My goal is to double up for the month. First one will be an adaptation from 'Fiesta at Rick's', written by Rick Bayless. His original vision was a roasted vegetable enchilada with creamy tomatillo sauce and melted cheese. I've made a couple adjustments to that recipe to more suit my tastes.

            The second one I'll hope to make is inspired from the cheese enchiladas from Matt's El Rancho in Austin, Texas (for those unaware, the best Tex-Mex restaurant in Austin and, perhaps, all of Texas).

            15 Replies
            1. re: Quintious

              I'm quite curious to see how the recipe from Fiesta at Rick's goes. I have considered making it a few times as it looks super tasty and the method looks like a good one, but I've never gotten around to it.
              I may try my hand at them as well this month.

              1. re: delys77

                I am going to make two enchiladas from Bayless' book "Salsas That Cook" - a breakfast one with eggs and mushrooms and chicken/cheese one. I've never made an enchilada - will be interesting to see what I can produce:)

                1. re: herby

                  I want to do a breakfast enchilada too; I'll be eager to hear what you think of the Bayless version.
                  In the meantime, I'll be working on enchiladas made with leftovers!

                  1. re: L.Nightshade

                    I might make breakfast enchilada this week but will use leftover roasted tomatillo salsa from the same book instead of roasted jalapeno-tomato salsa that the recipe calls for. Interestingly, Rick 's methos for this enchilada is to steam corn tortillas first, then fill and bake. Will post here if I manage to make it.

                    1. re: L.Nightshade

                      +1 on enchiladas from leftovers LN. That is what they are FOR in my book.

                      Chili Verde with some extra pork added, coming up tonight....

                2. re: Quintious

                  Made my riff on Rick Bayless’s Fiesta @ Rick’s enchiladas tonight. Sorry for the lousy pictures, but only had access to my phone this evening. Basically, it consists of broiling tomatillos, garlic, some jalapenos, a couple Thai chilis, and onions, then pureeing them. Once that’s done, transfer to a pot and cook it out for a while, getting the colour a bit darker. From there, you add some Mexican crema and some chicken stock and simmer it for about half an hour.

                  Whilst this is all going on, you take 8 cups of vegetables (Bayless recommends butternut squash, turnips, and white onion, but I riff it up by adding chayote squash, butternut, turnips, red onion, white onion, cactus pear, Gold Nugget squash, parsnip, jalapeno, and some cactus leaf), cube it, then roast it for half an hour. I also usually add some shredded chicken, but I started tonight only to find my chicken was all frozen. Damn! Once that’s done, you take some of the tomatillo sauce and line the bottom of a baking dish, then take your corn tortillas and fill/wrap with the veg., toss it in the baking dish, and then cover with more of the sauce and some Mexican-style cheese (tonight for me it was quasi-Mexican in pepper jack, as that’s what I have a block of in my fridge). Bake it for 10 minutes, and you’re done. We sided it with some on-the-fly Spanish rice (not from the book) and some ice cream from our new self-freezing ice cream machine. Pretty good meal, would have preferred it to not be quite so vegetarian.

                    1. re: escondido123

                      I usually fire up my cast iron tortilla pan and heat them that way, but I was feeling lazy tonight so I just took a few of them, spritzed them with some butter spray, put them in a ziploc bag and nuked em for 60 seconds.

                    2. re: Quintious

                      i love the idea of adding crema to the tomatillo sauce....

                      1. re: mariacarmen

                        Agreed - it provides a great contrast to the tomatillos.

                        1. re: Quintious

                          i thought after my mole enchiladas i wouldn't want to make any more this month, but i am now thinking of egg enchiladas, with a tomatillo/crema sauce. and this time, lots of oozy cheese. maybe this weekend.

                          1. re: mariacarmen

                            Sounds like a plan to me. Just keep in mind the fact that crema is pretty potent stuff - a half cup of it or so (I think I may have used 2/3 of a cup last night, but only because I was finishing off a jar of it) with a couple cups of chicken stock and about a pound of tomatillos will more than do the trick.

                            1. re: mariacarmen

                              That sounds great, MC! B-fast enchiladas!

                        2. re: Quintious

                          I like your pictures! Everything looks so golden and autumnal!
                          This combination of ingredients sounds really good to me.

                        3. re: Quintious

                          If you can come anywhere close to the cheese enchiladas from Matt's, I'd love to have the recipe. Family trips to UT games were planned around eating there as I was growing up. So good and such great history. Good luck with your endeavor!

                        4. How odd...without knowing about Dish of the Month, I made enchiladas and meatballs this weekend...

                          I usually make enchiladas after a party, in order to use up leftover salsa and corn tortillas. This time, I tried Tyler Florence's recipe:

                          You basically boil tomatillos, jalapeños, & onion, then add cumin, lime, garlic, cilantro and blend to make the salsa verde, then make a veloute and add shredded chicken & roasted poblanos. Corn tortillas are dipped in the salsa verde, then filled with the chicken mix and cheese, rolled, topped with salsa verde and baked off at 350 for 20 minutes.

                          Flavor-wise they were delicious but, yup, the tortillas got all mushy. My tortillas were a little stale, perhaps that's why? I've seen recipes where the corn tortillas are fried rather than just dipped in salsa, maybe that's the ticket.

                          13 Replies
                          1. re: yamalam

                            I've tried both ways and mine are still almost always mushy. But I've been told that my problem may be that I'm using too much sauce--not sure if that's it, though, because I've had enchiladas drenched in sauce that have still held up well.

                            1. re: yamalam

                              We always pan fry our tortillas before making enchiladas, they hold up better that way.

                              We don't always bake them at all. My husband's family is New Mexican and they will sometimes do a stack of enchiladas, pancake style, with the tortillas stacked with cheese and chile in between each layer and whole stack drowned with more chile.

                              1. re: pluralofcow

                                Good point, plural and although I don't enjoy the stack method or the additional oil, it is another way to go.

                                1. re: pluralofcow

                                  +1 for pan frying the tortillas before dipping in the sauce. It really absorbs very little of the oil and will improve your finished dish way more than any thing else you can do.

                                  1. re: dkennedy

                                    OK--so you pan fry AND then dip in the sauce before rolling, right? I've never tried that, duh, just either/or.
                                    Two days in; already feel like I've had an education in enchiladas!

                                    1. re: nomadchowwoman

                                      Yes. I pass the tortillas through hot oil, just long enough to start to sizzle, and turning once to fry each side. Then I pass through sauce, just a quick dip. Or sometimes, instead of dipping the tortilla in the sauce, I just spread a spoonful of the sauce on the inside of the tortilla, and spread it around with the back of the spoon, before adding the filling. But the pass through hot oil is a must.

                                      1. re: nomadchowwoman

                                        Yes NMC - pan fry and dip is the way to go so you have not toooo much sauce, and the light fry keeps the tortilla from getting soggy when baked. A little oil 'armor" :)!

                                        1. re: gingershelley

                                          Not convinced, I'm passing on the use of oil, there's enough moisture in the sauce, meat prep, cheese for me.

                                          Time to try a different enchilada altogether...something non traditional ...on the hunt.

                                          1. re: HillJ

                                            If you pass on the oil, you pass on the traditional way. That's up to you, but moisture from your sauce, meat, etc., is water, which will make your tortillas mushy. The quick pass through oil prevents that.

                                            1. re: MelMM

                                              Thanks, I appreciate the green light from a pro! I don't get mushy results actually but like you said, tradition is up to me. Thanks MelMM.

                                            2. re: HillJ

                                              The use of oil is definitely the ideal way to go, but lately I've been using Cook's Illustrated's method of spraying both sides of tortilla and baking for 5 minutes or so. They've been pliable and not soggy. A flash-fry is still much better, and I'm not sure why I've become averse to it considering the amount of cheese in the dish.

                                            3. re: gingershelley

                                              agree - and pan frying to me also brings out more of their corny flavor. wouldn't omit this step.

                                              1. re: mariacarmen

                                                You can also throw the tortillas onto a hot dry skillet on each side until they crisp up a bit, not traditional but lower in fat

                                    2. I find that if I only cover the enchiladas with a bit of sauce, foiled and heated in the oven and on the stove keep the sauce pot warming and then add more sauce when plated, the enchiladas don't explode, don't get mushy and hold a nicer shape.

                                      2 Replies
                                      1. re: HillJ

                                        That makes sense. I guess the foil helps keep the tortillas from drying out. I'll try that next time. Thanks!

                                        1. re: nomadchowwoman

                                          Sure, nomadc. It's a trick I learned watching restaurant chefs.

                                      2. Can't decide between Chicken Mole Enchiladas, or Chicken Suizas Enchiladas. Either way my tummy will be happy. Stay tuned!

                                        1. Leftover Chicken Enchiladas

                                          I did have to run to the store for tortillas, but everything else was hanging around. We had grilled a chicken the other day, with basil, garlic, and chile pepper under the skin. I shredded the leftover pieces to go into the filling for these enchiladas. I started with sautéed onion, shallot, garlic, and chopped chiles (small amounts of several varieties). Once they had softened, I added chopped almonds, olives, capers, raisins, cinnamon, and cumin. A little homemade chicken stock went in to moisten the previously cooked chicken. I added chopped cilantro at the end, and wrapped up the mixture in corn tortillas. I didn't fry the tortillas, or dip them in sauce; I just used them as-is.

                                          I made a regular tomato sauce to go on top, not smooth like enchilada sauce, but chunky. Starting with onions and garlic, I added a mix of fresh and canned roasted tomatoes, a little cumin and cinnamon again. I put in a dash of baking soda, as the canned tomatoes were a bit too acidic. Alternating with the tomato sauce over the enchiladas, I used up the remainder of the tomatillo salsa that I had made the other night for buffalo meatballs. Topped the whole thing with cotijo cheese, and popped it in the oven. Once plated (they actually held their shape well) they each got a dollop of crema, and a sprinkling of chopped cilantro and chives. A squeeze of lime went on at table.

                                          These were a success! It's funny, but the filling actually reminded me of a bstilla, with the chicken, cinnamon, savory and sweet mix. It worked well with the red and green sauces. I've even been requested to put this into the do-again file!

                                          7 Replies
                                          1. re: L.Nightshade

                                            Wow L.Nightshade that looks great! Now I know I'm going to try the enchilada challenge this month.

                                              1. re: L.Nightshade

                                                Very impressive, LN--leftovers never looked so good!

                                                1. re: nomadchowwoman

                                                  Thanks to all of you for you kind words!
                                                  I wasn't sure I'd want to make enchiladas more than once this month, but now I've got at least a couple more I'd like to try.

                                                2. re: L.Nightshade

                                                  Nice job on the improvise, and both red and green sauce. I can see how this would remind you of Bstilla, with the nuts, cinnamon and such... I like the idea of olives and nuts in enchiladas, and the sweetness of currants reminds me of a favorite stuffed Poblano recipe I make.

                                                  And nice pics, as usual!

                                                  1. re: L.Nightshade

                                                    i love that you made a kind of fusion thing here! beautiful pics, as usual.

                                                    1. re: L.Nightshade

                                                      These look delicious, LN! I like the idea of the cinnamon in the filling. My filling's already made for me, but I think I might add a little cinnamon to my sauce. :)

                                                    2. I made "East Indian" enchiladas tonight. I made the "tortillas" (more like crepes) from chickpea flour and turmeric. Then I made the filling from leftover shredded chicken, edamame, red and yellow peppers and (homemade) garam masala. Then I made a sauce from the 660 curries book (tomato, chili, mustard seed and cilantro) and baked them in the oven...served them with a big scoop of Quark/sour cream along side a simple green salad. Really healthy, delish and very unusual. A salsa on the top would have been great...maybe a tomato/mango....or maybe a chutney....I will further experiment tomorrow!

                                                      3 Replies
                                                      1. re: sedimental

                                                        Making the tortillas from scratch (even from chickpea flour) is actually more traditional - they don't really crack or explode either. My Mexican relatives never did it any other way. They felt about it the way we mostly feel about pancakes - you might use a baking mix but who would ever use premade ones? I hardly ever make them fresh myself anymore but I think you-all have inspired me to do it this month.

                                                        1. re: ratgirlagogo

                                                          I hope this isn't too off-topic, but do homemade tortillas freeze well? I was considering making a couple dozen to have on hand. Maybe once cooled, freeze with a piece of wax paper between each one, then wrapped tightly? I've frozen store bought ones plenty of times, but those are a different animal, of course. I know fresh-fresh homemade is first choice, but wondering if homemade once-frozen wouldn't be too bad?

                                                          1. re: team_cake

                                                            They will freeze just fine, but they tend to get very mushy when thawed.

                                                      2. Perfect opportunity to use up those guajillos in my freezer! :)

                                                        1. I have never had enchiladas made with tomatoes and hope never to. Mexican cooking uses tomatoes a lot, but i don't think enchiladas made with tomatoes are enchiladas, they're something else.

                                                          6 Replies
                                                          1. re: EWSflash

                                                            Uh oh.....we don't have to make these "traditional Mexican", do we?
                                                            I don't eat much corn, I use other flours to make my own tortilla. I also have a more traditional Costa Rican Enchilada (with puff pastry and spicy chicken) on the list too......

                                                            I thought we were going to get creative? Let me know if I am breaking rules :(

                                                            1. re: sedimental

                                                              Get creative, sedimental! Tomatoes not required, EWSflash!
                                                              Ingredient + method = stuffed tortillas + baked.
                                                              Take that wherever your imagination takes you!

                                                              1. re: L.Nightshade

                                                                sedimental, I think you have to post that recipe. Sounds good.

                                                              2. re: sedimental

                                                                PLEASE bring on the creativity, sedi. I'd love to learn more about some non traditional ideas.

                                                                1. re: sedimental

                                                                  They're also not enchiladas if you use flour tortillas instead of corn- more like a burrito or chimi, enchilada-style. I'm going to be a hardass old poop about that aqnd stand my ground.

                                                                  Go ahead and go wild with your imagination, my hat goes off to you for that- just don't make something with tomatoes and flour tortillas and call it an enchilada!

                                                                  1. re: EWSflash

                                                                    I'm with you on the corn tortillas - those are for burritos, or maybe soft tacos. But I don't get your proscribing tomatoes. Aren't a lot of traditional enchilada sauces made with tomatoes?

                                                              3. I make two kinds of enchiladas, one using La Victoria canned enchilada sauce because that's what I had as a kid and it's a nostalgic taste that I love and the other using a black bean sauce from Bayless. For both I use very fresh corn tortillas, I get them still warm from a local market. For the bean ones, I serve them right as I make them. Dip tortilla that has been heated over burner into bean sauce, lay on warmed plate and put melting cheese and raw chopped onions inside, fold over, top with crumbled Mexican cheese. Serve.
                                                                The second is 4 onion and cheese enchiladas using a sauteed mixture of white, yellow and red onions as well as scallions. Tortilla is heated over burner, dipped in warm red sauce and then filled with cooked onions and a handful of sharp cheddar and rolled--I can fit about a dozen in a casserole dish, Top with rest of sauce and cheese. Bake in hot oven until bubbling. One bite takes me right back to 4th grade and the scent of orange groves in bloom.

                                                                1. Not ready to make enchiladas yet but have been inspired to start going through all my enchilada recipes. My son LOVES enchiladas but I don't really enjoy making them so he never gets them homemade - until now. This will give me the excuse I need.

                                                                  Two recipes appeal to me at this point. Neither of them are traditional. The first is from Mesa Mexicana by Mary Sue Miliken and Susan Feniger. You might know them as the two hot tamales. They have a restaurant nearby and I have taken several classes from them. Anyway, there is a very simple Enchilada Fresca recipe on p. 70. The sauce is made from 6 ancho chiles, (seeded and stemmed) which are toasted, then soaked in some water and vinegar and pureed with some onion, garlic, oregano and cumin. The tortillas are dipped in the oil and then the sauce as described above, stuffed with panela cheese and then baked on a baking sheet for 5 minutes. Talk about a great weekday meal. Especially if you make the sauce the night before.

                                                                  6 Replies
                                                                  1. re: dkennedy

                                                                    ENCHILADA FRESCA, p. 70 MESA MEXICANA by Mary Sue Miliken and Susan Feniger

                                                                    The recipe couldn't be simpler: Make a sauce by toasting 6 ancho chiles, (seeded and stemmed), then soaking in 2 c. water and 1/2 c. vinegar. Puree with 3/4 onion, 4 cloves garlic, 1 T. dried oregano and 1/4 t. ground cumin. This part can be made up to 2 days ahead of time. The tortillas are dipped in the oil and then the sauce as described above, stuffed with panela cheese and then baked on a baking sheet for 5 minutes.

                                                                    I am modifying the recipe slightly. I will be using corn/cactus tortillas which I buy at my Farmer's Market. For the filling I am making some with leftover lobster, some with left over shrimp scampi, some with rotisserie chicken and the remainder with pepper jack cheese.

                                                                    Already prepped the sauce, shredded the chicken and everything else I had on hand. Dinner tonight should be a breeze. DH will have his work cut out for him making an equally yummy cocktail to accompany the meal. This shouldn't be too hard cuz I just got him Mix, Shake, Stir to inspire him.

                                                                    1. re: dkennedy

                                                                      Yummy! With the sauce pre-made, these were super easy to put together. My favorite were the ones filled with shrimp. And I have leftovers!!!!

                                                                      1. re: dkennedy

                                                                        dkennedy: Thanks so much for writing about Miliken and Feniger. They seem to have faded into the background in the past few years....I'd like to get them back where they belong - right up there with David and Bayliss, et al.

                                                                        You've reminded me that I have not used their recipes for a while and will now remedy that.

                                                                        Today, however, I'm making chiles rellenos using really nice-looking poblanos from Berkeley Bowl. I get some allergic reaction when I burn the skin off in the house so I usually use the barbecue. It takes a lonnnnng time to make them, but they're worth every bit of hard work.

                                                                        1. re: oakjoan

                                                                          they both did stints on Top Chef in the last couple years, so they haven't quite faded away! love them.

                                                                          1. re: oakjoan

                                                                            Feniger and Milliken are goddesses. AND geniuses.

                                                                            1. re: oakjoan

                                                                              I recently purchased Feniger's Street Food book, but I didn't know about here history with Miliken and Mexican food. Must look into that, thanks to all your mentions.

                                                                        2. MMM...yummy.

                                                                          For those who requested a cookbook or recipes, if you can find it Diana Kennedy's cookbook The Tortilla Book" has a whole section devoted to enchiladas from easy to complicated

                                                                          1. Shrimp and Scallop Enchiladas with Hazelnut Mole - Truly Mexican, p. 224

                                                                            Doesn't that just sound sumptuous? I decided to use the DOTM as an excuse to try some recipes from Truly Mexican, which has gotten some support on the COTM nomination threads. I've had the book for a while, but had yet to cook from it.

                                                                            The enchilada recipe references two sauce recipes. The first is the Simple Cooked Tomato Salsa, on p. 92. This is a very plain salsa, in which onion, garlic, and jalapeno or serrano pepper are sauteed briefly in oil. Then tomatoes and bay leaves are added, and it is cooked down into a salsa. The recipe calls for fresh tomatoes, chopped, but not peeled, but I used canned whole, peeled tomatoes. If I were to make this with fresh tomatoes, I think I would take the trouble to peel them, as I would prefer not to have the skins in a cooked salsa.

                                                                            The next sauce to make is the hazelnut mole from p. 180. In this recipe, hazelnuts are roasted in the oven, then skinned by rubbing in a towel. I could only find chopped hazelnuts at my grocer, and this made the skinning problematic. Suffice it to say I had a lot of hazelnut skin in my mole. On a comal or in a skillet, a few tomatillos are charred, along with some slices of onion and a whole head's worth of garlic cloves. The hazelnuts are then fried in oil, then drained, reserving the oil, and placed in a bowl. In the same oil, several chipotles moras and one guajillo chile are quickly fried and added to the nuts.

                                                                            A note on the chipotles. The author distinguishes between two types - the chipotle mora and the chipotle meco. In every market I've been in, the chipotle mora is sold as a "morita", while the chipotle meco is just labelled "chipotle". The difference between the two is that the moritas are made from ripe, red jalapenos, and thus have a dark red color, whereas the "regular" chipotles are made from green jalapenos, and after drying and smoking are kind of a dull brown.

                                                                            Back to the sauce... The nuts, chiles, tomatillos, onion and garlic are blended with a bit of sugar, cumin, and some chicken stock. The oil saved from frying the nuts and chiles is heated in a large pot, and the puree is added back to it. This is brought to a simmer, and then bay leaves and a vanilla bean are added. This is simmered for another 45 minutes, adding stock if needed to maintain the right texture.

                                                                            Now for the enchiladas. The recipe calls for sea scallops, cut into 1/2" dice. I just used small bay scallops. The scallops and some small (40 count) shrimp are sauteed in oil until just barely cooked. The are seasoned with some salt, and then the simple tomato salsa is stirred in. That's your filling. The tortillas are passed through hot oil, then rolled with the seafood filling. The enchiladas are placed in a 300 degree oven for 10 minutes to make sure they are heated through. Then they plated, and topped with the warm mole.

                                                                            The picture of the mole in the book shows a bright orange-red sauce, similar in color to sriracha. Now, I realize my sauce was discolored by the presence of the hazelnut skins, but I don't see how this sauce could possibly come out this color. The only red thing in it is the dried chiles, which are a dark maroon color. Add green tomatillos, and beige nuts, and what color do you think this sauce would be? You would be right.

                                                                            The mole was certainly good. Very rich with just a hint of heat. I do feel that perhaps this sauce was too rich for the seafood involved. The seafood would probably show better in just the simple salsa. The recipe made 8 enchiladas. I put the last four, unsauced, in the fridge overnight, and reheated them for breakfast this morning, reheating the sauce on the stove and saucing them at the last minute. As a breakfast this was really too rich for my taste. All in all, the enchiladas were good, but this is not my favorite sauce for seafood. I will probably not make this again. I do have a lot of leftover mole, which I intend to freeze. It will be interesting to try this sauce in another context.

                                                                            6 Replies
                                                                            1. re: MelMM

                                                                              This recipe was next on my list; I've been considering it for a dinner with friends coming over. I think I may not take that chance now, at least not for guests!

                                                                              1. re: L.Nightshade

                                                                                I'd like to see how it comes out for someone who uses completely peeled nuts. If I did make this again, I'd try to get already peeled nuts, or at least whole nuts that would be easier to peel.

                                                                              2. re: MelMM

                                                                                Maybe this sauce, which sounds wonderful, would be good on chicken.

                                                                                1. re: MelMM

                                                                                  That hazelnut mole is most intriguing. Don't have filberts, but I do have a surplus of almonds...

                                                                                  Interesting your comment about the picture of the mole. I agree the ingredients don't sound like they'd result in a bright orange-red sauce. (Maybe they added lots of achiote and didn't mention it? Or the more likely answer - it was photoshopped to Hell...)

                                                                                  Do you think the skins made the sauce more bitter than it would have been without?

                                                                                  1. re: inaplasticcup

                                                                                    Yes, I think the sauce was at least somewhat more bitter due to the skins. So I would like to make it again with completely skinned nuts, to get a fair assessment.

                                                                                2. Oh I haven't made these in awhile. Usually my husband and I have a cooperative system where I make the tomatillo sauce and he assembles since he learned from his tía. Since he is out of town I guess I'm on my own. Will have to make trip to the store though.

                                                                                  1. Did anyone see the August of Saveur, the Mexico issue? The cover shot is red chile enchiladas. I decided to make the cover recipe. Here's the link and a photo


                                                                                    It's not a hard recipe, but there are a number of steps making it a little bit time consuming.

                                                                                    The sauce is wonderful. Full bodied, complex, nuanced. The added piloncillo rounded out the flavors and took some of the edge off of the chiles. Do not pass, or skimp on the white onion, it's needed as it provided a crisp bite that offsets the heat and sweet in the enchilada sauce. The recipe makes a lot of sauce and I think it would pair well with shrimp in addition to the recommended chicken.

                                                                                    13 Replies
                                                                                    1. re: DiningDiva

                                                                                      I had a sticky on the front of that issue. That will definitely be one of my enchilada attempts this month. Sounds great.

                                                                                      1. re: nomadchowwoman

                                                                                        Go for it. These are pretty substantial enchiladas, all you'll really need is a lightly dressed green salad with them for a nice meal.

                                                                                      2. re: DiningDiva

                                                                                        Enchilada de Chile Ajo (from August "Saveur")

                                                                                        Since DiningDiva obviously knows her away around an enchilada, I was eager to get to this recipe, so one night last week, I finally did. (She has provided the link to the recipe in her post, so I won't repeat.)

                                                                                        I agree wholeheartedly: the sauce really is wonderful. Chiles are soaked, veggies charred; chile puree is fried and reduced. This takes some time. Then everything goes into a blender, is whizzed and whirred. Then you are to "pour" the mix through a fine sieve back into the skillet. Here is where I ran into trouble. There was no pouring of this mixture as it was a big glob, and I had to push it through the sieve and this took forever. I later realized that I had put a whole onion (minced) into the blender that was meant to be rolled with the chicken into the tortillas (the recipe was a little unclear on that point) so perhaps that was what caused the sauce to be so thick and difficult to "strain."

                                                                                        Finally I got the sauce made, stirred in my piloncillo and lime juice, minced more onion to mix w/shredded chicken (used the KA paddle attachment tip for shredding) and crumbled cotija and then prepped the tortillas. I was faithful to the recipe and fried (felt more like deep-frying) the (white) corn tortillas in a good bit of oil (more than was necessary, I think) and then dipped them in the sauce before rolling them around the chicken mixture. (They ended up nice and soft but not mushy.)

                                                                                        The recipe would have you stop here, garnish, and eat, but DH talked me into sprinkling some grated chihuaha cheese on top and running it under the broiler. Once the came out, I added more cotija, cilantro, and rings of white onion.

                                                                                        Takeaway: I should have done this on the weekend. The recipe is deceptively short/straightforward. And my onion mix-up compounded the timing problems. But this is not a quick undertaking. Suffice it to say, we ate very late. (At one point, DH threatened to go to bed without dinner, and I was tempted to throw in the towel and join him.)

                                                                                        But all's well that ends well: enchiladas were excellent. And I have enough sauce left for two more enchilada dinners, which means all the deliciousness without the work.

                                                                                          1. re: nomadchowwoman

                                                                                            They look wonderful! I love the rich color of that sauce.
                                                                                            Very nice that you have leftover sauce to use on the spur of the moment.

                                                                                            1. re: nomadchowwoman

                                                                                              I made this recipe this weekend, and as I always do with a new recipe, I followed it to the letter. If I end up wanting changes, I'll make those in future iterations if the recipe chows promise.

                                                                                              Verdict- sauce was very good. My tomatoes were beautiful, ripe and red. So, I probably could have killed the sugar addition, or decreased it significantly. I've never added tomatoes to an enchilada sauce before, and it did work, but the sugar gave it an almost ketchupy feel/taste.

                                                                                              ncw and I had the same observations on two things- the sauce isn't easily strainable, no matter how much I blended it. It took maybe 5 batches to stir and press in the 7" strainer to get to a paste, which I then discarded and added new ladles of sauce to the strainer. It was time consuming, but that's what sunday cooking projects are all about.

                                                                                              Also, that the raw onions were critical to texture and flavor.

                                                                                              Wait- three things:
                                                                                              It did take a long time- so long that I felt that after construction, it was cooled significantly, so I added some cheese to the top and baked for about 15 minutes. Then made a bowl of cheese and one of onion slices for people to add at the table.

                                                                                              A light salad with a lime juice/cumin/coriander vinaigrette was the perfect accompaniment.

                                                                                              1. re: caviar_and_chitlins

                                                                                                Thanks for your report c_and_c: it's so helpful to hear about others' experiences. I didn't realize until I was doing this that I had never actually made a red enchilada sauce--and so never had to think too much about whether tomatoes were in or out.
                                                                                                For this, my tomato was definitely not good. But I also didn't recognize--or miss--any tomato flavor in the finished sauce.

                                                                                                1. re: nomadchowwoman

                                                                                                  that's a good point about the tomatoes- I really felt they were filler. They added volume, and I did char them up nicely, but they seemed to just add volume and a bit of sweetness- maybe that was the point?

                                                                                                  If I made this again, I'd use 3 tomatoes instead of 6, and really consider the ripeness (and taste) when deciding on the sugar.

                                                                                                  ncw- would you make this again? I would, but I'd make some changes.

                                                                                                  1. re: caviar_and_chitlins

                                                                                                    Now, that's a good question--this turned out to be a PITA, but mainly b/c I misread the recipe and hadn't timed things well (although it sounds like the straining would have been difficult anyway), which is, I have to admit, often my MO--and obviously my fault. OTOH, this is the sauce I first had on enchiladas, when I first was introduced to Mexican food, roughly 30 years ago, so it's an important taste memory.
                                                                                                    Right now, I have two servings stashed so I won't be making it soon, but if I were looking for a red chile sauce, I'd look to this one. I did really like it. But I'd love to hear your changes.

                                                                                                    1. re: nomadchowwoman

                                                                                                      I didn't mind the work involved, probably because I expected it, having made enchilada sauce before, and know that those little bits of skins need to be strained out, because the mouth feel can be unpleasant if they remain. I've made that mistake, so don't sacrifice that step.

                                                                                                      Funny note: I was making this at a friend's condo, and the neighbor clearly was unimpressed with my high volume Michael Jackson while cooking.... *blush* My tiny brick house has allowed me the luxury of forgetting about shared walls.

                                                                                                      Changes: Cut the tomatoes, or cut the number of them. OR more guajillos... I like a bit more heat. Leave out the sugar entirely, I just am not a fan of sugar, so keep that in mind.

                                                                                                      I think that's about it. I liked the charring of the veg, providing flavor depth to the sauce, my sauces have been moving toward a single flavor point (ancho or guajillo chilis!), and this reminds me to round it out a bit more.

                                                                                              2. re: nomadchowwoman

                                                                                                I had no problem with the tomatoes, nor did I have a hard time straining it, and I did put it through a very fine mesh strainer. The tomatoes were a minor player in my sauce flavorwise, they did, however, provide some body to the sauce.

                                                                                                I have an old Oster blender, very old...like from the 60s, and I usually just blend the bejeepers out of whatever is in it. Because it's old and on it's last legs, and the blade sometimes needs a little help, I have to stop and start and add more liquid to get the blades to release. Once I get it to the point where the blades will turn freely and the mixture is moving around the blender, I've been known to let it run for 2-3 minutes straight in order to get everything appropriately blended. 9 times out of 10 in a Mexican recipe if you're blending something and you need to add a little more liquid to get the blender blades to turn and the mixture to move it won't matter because the sauce is most likely going to be fried and you can always cook out the extra liquid.

                                                                                                I do know I let this one blend for a while to get it really smooth, but it wasn't terribly hard to sieve. I did have to work it through, especially towards the end, but it wasn't a challenge. It definitely should not have been a big glob! I do remember that my sauce was the same color as the cover sauce, a deep, dark red and that it needed both the piloncillo and the lime juice to rebalance it after frying. It especially needed the lime juice. It also needed the contrast from the white onion garnish. I did end up with a fairly complex sauce with a lot of nuance and subtle flavor to it. An important thing with many, many Mexican sauces is that they should have their own unique flavor, and amalgamation of all the different ingredients, and one taste, flavor or ingredient should not predominate in the sauce. Mexican sauces are decpetively simple to make, but can be notoriously difficult to execute if technique and "sazon" are lacking or not known.

                                                                                                NCW, you're right on target, this is a weekend dish unless you've done some of the work ahead. It's not a quick dish. I would encourage you to try it again with the right amount of onions :-) sometime and see how it turns out.

                                                                                                1. re: DiningDiva

                                                                                                  Even w/the extra onion in the sauce, I really liked it, DD. And I'd have never guessed tomatoes were in the sauce if I didn't know it (which was good b/c my tomatoes weren't; I used "fresh").
                                                                                                  At any rate, I'm looking forward to throwing together a quick and delicious meal tonight, with the already-made enchilada sauce.

                                                                                                  1. re: nomadchowwoman

                                                                                                    I had some sauce left over too and mine thickened up a bit under refrigeration. I needed to add a little bit (1/4 cup or less) of liquid to get it back to the right consistency.

                                                                                                    I think this sauce would be good as good with shrimp and possibly pork as it was with the chicken. I also think it could be used, straight, as a sauce and not just for enchilada

                                                                                            2. Ah, Tuesday's dinner was throw-together chicken/squash enchiladas. Workaday but filling.

                                                                                              Doctored up a jarred roasted tomato salsa with garlic and herbs, blended.
                                                                                              Chicken thigh meat
                                                                                              Diced butternut squash from the crockpot
                                                                                              Swiss cheese shredded
                                                                                              Cilantro-crema sauce for topping
                                                                                              Plain Mexican crema
                                                                                              Cumin, coriander, black pepper, salt

                                                                                              I grilled flour tortillas in a bit of oil and set aside. Painted a pan with the improved salsa, then placed tortillas with chicken, spices, squash inside, and covered with more salsa. Baked in toaster oven for maybe 20", tossed on the Swiss for 5" more. Served with green and white cremas. Satisfying but needs more pop. Was trying to involve some squash.

                                                                                              Major discovery: I CANNOT have Mexican crema loose in the house. Holy crap. Never had a full jar to myself. Plus I've a bit of lactose intolerance. WHY IS THIS STUFF LEGAL!?

                                                                                              2 Replies
                                                                                                1. re: DuchessNukem

                                                                                                  i'm with you, i can shovel that stuff in like others do ice cream.

                                                                                                2. I've been making enchiladas from the same recipe for over 20 years (I think it was originally from Sunset magazine), but changing it a bit every time until it now no longer resembles the same dish. The last time I made them I had the idea of adding bell peppers to inject some vitamins into the dish, and it was a huge success. I also recently learned that you can quickly and easily shred chicken using a stand mixer instead of two forks - mind-blowing! These are not traditional enchiladas by any means, more of a quick and delicious casserole with enchilada flavors.

                                                                                                  STACKED CHICKEN & BELL PEPPER ENCHILADAS

                                                                                                  1½ lb. boneless, skinless chicken breasts
                                                                                                  1 medium yellow onion, chopped
                                                                                                  2 cloves garlic, minced
                                                                                                  2 red bell peppers, diced
                                                                                                  2 lb. black beans
                                                                                                  Kosher salt
                                                                                                  Red chili pepper flakes
                                                                                                  20 oz. red enchilada sauce
                                                                                                  18 small corn tortillas
                                                                                                  1 cup Cheddar cheese, grated

                                                                                                  • Poach chicken breasts in water for 15-20 minutes, or until cooked through. Reserve poaching liquid. Shred chicken and set aside.
                                                                                                  • Preheat oven to 350 degrees.
                                                                                                  • In a large skillet, sauté onions until soft.
                                                                                                  • Add garlic and bell peppers and sauté until peppers are tender.
                                                                                                  • Stir in beans and reserved chicken poaching liquid; heat until bubbling. Add salt and red chili pepper to taste.
                                                                                                  • Pour half the enchilada sauce into an 11x13 baking dish.
                                                                                                  • Spread six tortillas on the bottom, then half of the chicken filling. Repeat.
                                                                                                  • Layer the remaining six of the tortillas on top.
                                                                                                  • Pour the remaining enchilada sauce over the top, then sprinkle with the cheese.
                                                                                                  • Bake, uncovered, for 30 minutes or until thoroughly heated.

                                                                                                  Makes 8 servings.

                                                                                                  • Poached chicken can be quickly shredded using a stand mixer with the flat beater attachment. Place hot chicken breasts in the bowl and beat until shredded.
                                                                                                  • Garnish enchiladas with sour cream and cilantro.

                                                                                                  1 Reply
                                                                                                  1. i bought a bunch of fresh pasillas on sale last night (8 for $.59) so, i'm toying with pasillas, and maybe a mole, pumpkin seeds, and turkey.... so, something sort of yucatecan.... probably won't happen until the weekend tho...

                                                                                                    1. I would like to give you an old California recipe for enchiladas that I got from an elderly friend whose mom had grown up on a rancho around Los Angeles, probably 150 years ago. I got the recipe handwritten and very difficult to understand, but when I made it, yum good! Here's my translation.
                                                                                                      You have to start 2 or 3 days before:
                                                                                                      1 ¼ lb ground beef
                                                                                                      1 tsp each: oregano, cumin, garlic salt, salt
                                                                                                      2 Tbsp chili powder, like Gebhardts
                                                                                                      ¾ cup cider vinegar
                                                                                                      1 large chopped onion
                                                                                                      12 oz black olives, chopped
                                                                                                      4 Tbsp oil
                                                                                                      3 Tbsp flour
                                                                                                      4 Tbsp mild ground red chile
                                                                                                      1 tsp each ground cumin & oregano
                                                                                                      2 cups water
                                                                                                      Flour tortillas
                                                                                                      Dry grated cheese such as parmesan
                                                                                                      The recipe called for chopped sour pickles, no amount given, added at the end. If you know what sour pickles are (as opposed to dills) you could try adding some. I left them out.
                                                                                                      Mix meat thoroughly with spices, add vinegar and mix again. Cover and refrigerate for 2-3 days.
                                                                                                      Fry (preferably in an iron skillet) until practically all juice is absorbed. Add onion and cook until clear.Turn off heat, add olives and set aside.
                                                                                                      Make chili gravy: Heat oil on medium-low. Mix flour, ground chile, cumin & oregano and add to oil. Cook, stirring, until blended. Add about ½ cup warm water, cook and stir to thicken, then add remaining water, stir and simmer 15 minutes.
                                                                                                      Dip tortillas in gravy, fill with the meat mixture and grated cheese, roll. Put in oiled pan and bake 20 minutes at 350°F (180°C).
                                                                                                      Serve just as they are. No need for sour cream or anything else!

                                                                                                      2 Replies
                                                                                                      1. re: MazDee

                                                                                                        These sound very intriguing. I am going to try them this weekend. Thank you MazDee.

                                                                                                        1. PUMPKIN ENCHILADAS

                                                                                                          My boyfriend came home one day very excited about the pumpkin enchiladas he had at work. He assured me that though they sound weird they were in fact delicious. He asked me to make some for him so I looked around for recipes and took ideas from a few different ones. Still not being sure about the pumpkin, I intended to make pork enchiladas as well (just in case).

                                                                                                          Unfortunately, I somehow ended up oversalting the pork and had to use the pumpkin to fix it, so it was a pork/pumpkin combination. And it was actually quite delicious.

                                                                                                          For the pork, I took a shoulder blade steak and cut it it into large chunks. After seasoning and browning, I added chunks of onion, garlic, and green chilies, and covered with water . Kept the bone in for more flavor and added a handful of cilantro, some coriander seed, cumin and a couple of bay leaves. When the meat started falling apart, I brought it to a boil and reduced it until it was a thick, shredded meat mixture. Then I added too much salt. So I added sour cream, extra onions and finally a can of pumpkin.

                                                                                                          I fried the corn tortillas for extra texture, dipped them in some warmed enchilada sauce and then filled them with the pumpkin pork mixture and some cheese. I forgot to grease my pan and put in the rolled enchiladas on top of the sauce, poured more on top and sprinkled with cheese. Baked in a 400 degree oven for about 25 minutes/

                                                                                                          Though they were a PITA to get out of the pan, they were actually pretty yummy and I have high hopes that they'll release a bit easier when they cool down. I do think that the my normal pork version tastes better, but I suppose this version is seasonal and more nutritious.

                                                                                                          5 Replies
                                                                                                          1. re: soypower

                                                                                                            These sound delicious and perfect for the season, sp.

                                                                                                            1. re: soypower

                                                                                                              These do sound very good! I like the sound of pork and pumpkin.

                                                                                                              1. re: L.Nightshade

                                                                                                                My bf liked them, but I think they needed to be cheesier and have more sauce. I put cheese inside the enchilada, but I think it needed more. The whole point of enchiladas is the cheese, isn't it?

                                                                                                                1. re: soypower

                                                                                                                  for me, it really is, but i don't think everyone does them that way....

                                                                                                                  1. re: mariacarmen

                                                                                                                    Yeah, gotta say, for me, cheese is completely unnecessary, and when used, is minimal.

                                                                                                            2. I've had my eye on this recipe for a while and this thread was just the push I needed to get it made.

                                                                                                              Enchiladas Verdes de Aguascaliente
                                                                                                              (Green Enchiladas from Aguas caliente)

                                                                                                              This was a surprisingly simple recipe. Char 3 large poblano chiles, rest covered then peel, seed and set aside along with 2 large romaine lettuce leaves, 1 clove and 1/2 cup chicken stock.

                                                                                                              Shred (chiffonade really) romaine lettuce leaves to equal 1 1/2 cups. LIghtly dress with a simple oil and vinegar dressing, i.e. regular oil, red wine vinegar, salt/pepper, a bit of paprika, garlic and dry mustard. The dressing needs to be light and barely there. Set aside
                                                                                                              Thinly slice radishes and set aside
                                                                                                              Halve pitted green olives and set aside
                                                                                                              Shred about 1 1/2 cups chicken. I poached off chicken breasts but a rotisserie chicken from the grocery store would work just fine.

                                                                                                              Put the poblano chiles, whole romaine lettuce leaves, clove and chicken stock in a blender and blend until quite smooth.

                                                                                                              In a heavy bottomed sauce 3 1/2 qt. saute pan heat 2 Tbls. oil (not olive) until quite hot. Add the chile mixture and stir constantly for about 5 minutes. The chile mixture will thicken somewhat and reduce a little. Add 1/2 cup Creme Fraiche or sour cream, 1/2 cup more chicken stock and sea salt to taste. Whsik until blended then set aside over low heat to keep warrm\

                                                                                                              In a 9" skillet heat anbout 1/4" of sunflower oil until hot. Lightly fry corn tortillas on both sides and drain on paper towels.

                                                                                                              To assemble, dip a fried tortilla into the enchilada sauce and place on a work surface (I use a cutting board). Place shredded chicken in across center of dipped tortilla. Fold or roll and place onto serving plate. Roll or fold another and place on the dinner plate. Pour about 1/4 - 1/3 cup of the hot enchilada sauce over the tortillas. Topped with the dressed lettuce, some radishes and olives.

                                                                                                              These enchiladas are not baked, they go directly from assembly to the plate to being served. As a result, the enchilada sauce needs to be pretty hot as they cool down rapidly. I think it would be possible to put the assembled enchiladas on a serving platter and keep it warm in the oven for a short time and then top it with the sauce right before taking it to the table.

                                                                                                              The recipe said it makes enough sauce for 12 tortillas. I don't think I could have gotten 12 enchiladas out of the amount of sauce I had. The sauce could have been thinned a bit more, but was really just about right the way it was.

                                                                                                              The end result was delicious. The enchilada sauce was rich without being overpowering with just the right amount of zing from the poblanos. Loved the contrast of the romaine lettuce salad and crunchy radishes against the softness of the tortillas. The olives added a surprising bit of acidity. The biggest issue I had was that these enchiladas cool off pretty rapidly after being made. But I would make these again in a heartbeat.

                                                                                                              11 Replies
                                                                                                              1. re: DiningDiva

                                                                                                                I would help if I actually attached the photos...

                                                                                                                1. re: DiningDiva

                                                                                                                  Oh man, that looks os good, i guess I have to add the Tortilla Book to my Diana Kennedy collection.

                                                                                                                2. re: DiningDiva


                                                                                                                  Could you please give the source of the recipe? Book? Web site?

                                                                                                                  1. re: MelMM

                                                                                                                    The Tortilla Book by Diana Kennedy, pg. 124

                                                                                                                    This cookbook has about 15 enchilada recipes, most of which look pretty darn good. I'm working up to my favorites...Enchiladas Placeras.

                                                                                                                    1. re: DiningDiva

                                                                                                                      Just bought it! Thanks Dining Diva. I know I won't be sorry, I love reading DK's amazing cookbooks.

                                                                                                                      1. re: dkennedy

                                                                                                                        And all this time, DK - I thought you might be her, just acting like 'one of the rest of us'! :)

                                                                                                                        1. re: gingershelley

                                                                                                                          That's so funny gingershelley! When I first joined CH, I thought she was Diana Kennedy!

                                                                                                                            1. re: L.Nightshade

                                                                                                                              I have been laboring under this thought for o, like - a year+ !

                                                                                                                    2. re: DiningDiva

                                                                                                                      It's very hard for me to think enchiladas! enchiladas! this month, for some reason there are hundreds of curry combinations in my head. But this one is so interesting!
                                                                                                                      One small question, you say "... 2 large romaine lettuce leaves, 1 clove and 1/2 cup chicken stock."
                                                                                                                      Is that clove garlic, or an actual little brown clove?

                                                                                                                      1. re: blue room

                                                                                                                        The little brown spice clove.

                                                                                                                        Surprisingly, there is no garlic and no onion in this recipe

                                                                                                                    3. I am enjoying this thread. I live in New Mexico and of course enchiladas are very common here :) There are some interesting fillings listed so far, along with some good sauces. Id like to hear what others like as fillings. Here in NM the official state question (honestly!) is, "Red or green" referring to the type of chile sauce to put enchiladas or burritos or whatever. Personally I sometimes use a canned red enchilada sauce and spice it up a bit. When I make red chile sauce I use this recipe from Huntley Dent (of _Feast of Santa Fe_ fame) http://www.seriouseats.com/recipes/20...

                                                                                                                      Some of my favorite filings are:
                                                                                                                      Carne Adovada - pork marinaded in a red chile mixture
                                                                                                                      Cheddar cheese and onion
                                                                                                                      Chicken and green chile

                                                                                                                      I sometimes roll them but more often make them flat (stacked). In college I often had enchiladas for lunch that were cheese-filled, rolled and then topped with green chile stew (at the famous Frontier Restaurant in Albuquerque).

                                                                                                                      So, what are your favorite fillings?

                                                                                                                      3 Replies
                                                                                                                      1. re: travelerjjm

                                                                                                                        First let me say I did make your tator tot casserole in another thread, "Traveler's Tots" and it was *well* received (I knew it would be!) in my household, thank you.
                                                                                                                        Now a question -- would it be completely wrong and gauche to make a baking dish of enchiladas with two different fillings? Say half are filled with the marinated pork, and half with cheese & onion, but all covered with the same sauce, in the same pan? Is this ever done?

                                                                                                                        1. re: blue room

                                                                                                                          Gee, thanks blue room. That's wonderful! You are most welcome.

                                                                                                                          I haven't seen the mixed enchies like that before, but go for it! Sounds tasty! Thinking more about this, I have seen red and green sauce in the same pan so why not different fillings.

                                                                                                                          1. re: blue room

                                                                                                                            Blue room - I do this! In fact may tonight; 1/2 a pan of goat cheese/parm/onion/roasted peppers/ corn, and other half shredded chicken and onion, and that's going to be topped (the whole pan!) with a poblano crema AND dollops of red chili sauce. That way I have creamy veggy and meat enchiladas....

                                                                                                                        2. Spinach and Mushroom Enchiladas - Truly Mexican, p. 219

                                                                                                                          This recipe is quite a bit more straightforward than the other I made from this book. First, the sauce. You are given a choice of two, and I chose the Cooked Green Salsa from p. 99. This salsa is very much like my standard cooked tomatillo sauce. You simply boil some tomatillos, jalapenos, and garlic until the tomatillos are cooked through, then drain, and put in a blender with some salt, cumin, and cilantro. The blended sauce gets returned to the pot, poured onto some heated oil. This is is simmered for a while, and adjusted for consistency if needed.

                                                                                                                          The filling is the Sauteed Spinach and Mushrooms from p. 255. Sliced onion, sliced jalapeno, and mushrooms are sauteed in some oil, then spinach is added. The whole thing is seasoned with some salt and a squeeze of lime, and cooked until the spinach is wilted.

                                                                                                                          The enchiladas are assembled in the usual way. The tortillas are passed through oil, and the enchiladas are filled and rolled in a baking dish. They are warmed in a 300 degree oven for about 10 minutes, then plated and sauced. Grated queso fresco or ricotta salata, onion and cilantro are the garnishes. I used cotija for the cheese.

                                                                                                                          This is a good, solid vegetarian enchilada. Nothing earth-shattering, but much like what I've made in the past, or what I'd expect to find in any Mexican restaurant in Austin. I put away four of these for dinner, the rest will be breakfast.

                                                                                                                          5 Replies
                                                                                                                            1. re: Cynsa

                                                                                                                              At your link, pictured with the other sauce option, which I'm sure is just fine.

                                                                                                                            2. re: MelMM

                                                                                                                              I loved the looks of this recipe and had it marked. Maybe I would add some melt-y cheese; for breakfast, maybe a fried egg? Hate to skimp on calories!

                                                                                                                              1. re: nomadchowwoman

                                                                                                                                Eggs on enchiladas are very common here in NM. Sometimes for breakfast, sometimes for lunch or dinner.

                                                                                                                                1. re: travelerjjm

                                                                                                                                  I do eggs on enchiladas pretty often. When I put an egg on them, I usually make them stacked instead of rolled.

                                                                                                                            3. ok, here goes, a long one!

                                                                                                                              I looked at a few different recipes online for something that would be kind of Yucatecan and would incorporate pumpkin seeds and turkey. Finally came up with a mole, using fresh roasted pasilla chiles and dried chipotles. I didn’t follow any one recipe all the way through, but instead played with several and incorporated whatever sounded good to me.

                                                                                                                              For mole sauce:
                                                                                                                              8 fresh pasilla peppers, roasted and peeled
                                                                                                                              2 dried chipotle peppers, soaked in water, seeds removed, chopped
                                                                                                                              1 sweet onion, sliced
                                                                                                                              2 cloves of garlic, smashed
                                                                                                                              1 tsp. oregano
                                                                                                                              1 tbs. whole cumin
                                                                                                                              1/2 c. pumpkin seeds
                                                                                                                              1 chicken/tomato bouillon cube
                                                                                                                              ¼ cup raisins (I used golden)
                                                                                                                              1 tsp. cinnamon
                                                                                                                              1 tsp. coriander seeds crushed
                                                                                                                              1 ounce bitter chocolate
                                                                                                                              ½ a corn tortilla, torn into pieces
                                                                                                                              ½ tsp sesame seeds
                                                                                                                              Turkey broth – 1-3 cups, as needed

                                                                                                                              For turkey:
                                                                                                                              in water to cover:
                                                                                                                              1 turkey leg/thigh
                                                                                                                              whole onion, cut
                                                                                                                              2bay leaves
                                                                                                                              2 garlic cloves, crushed
                                                                                                                              1 tsp. peppercorns, crushed
                                                                                                                              1 tbs. coriander seeds, crushed
                                                                                                                              ½ tsp celery seed
                                                                                                                              1 tsp cumin (powdered)
                                                                                                                              1 lime, cut
                                                                                                                              Simmer turkey in broth for approx. 1 hour.

                                                                                                                              For sauce:
                                                                                                                              i took half the roasted peppers and chopped them up and put them in the blender bowl. saved the rest for the stuffing.
                                                                                                                              sauteed the onion with salt until soft and starting to brown
                                                                                                                              added garlic, bloomed the oregano and cumin, added the pumpkin seeds, sauteed everything for about 3 minutes over med-high heat.
                                                                                                                              took about a cup and a half of water, put bouillon cube in it.
                                                                                                                              added sauteed veggies into the blender bowl, and water & bouillon
                                                                                                                              blended on high until all incorporated. Refrigerated.

                                                                                                                              Next day: added cinnamon, sultanas (i didn't have regular raisins), crushed coriander seeds, more cumin, and an ounce of bitter chocolate. Blended again. Refrigerated.

                                                                                                                              Next day: added turkey broth to thin, and, on a whim, and remembering I'd seen this in one of the recipes, i added the torn tortilla pieces, and also sesame seeds. Blend again.

                                                                                                                              For filling:
                                                                                                                              Scraped sweet fresh corn off one cob
                                                                                                                              Shredded Oaxacan cheese (much like mozzarella – I’d use jack next time, or maybe queso fresco - cremosa)
                                                                                                                              Diced up the roasted pasillas
                                                                                                                              Shredded the turkey
                                                                                                                              Crumbled cotija cheese

                                                                                                                              Assembly: some warmed sauce in the bottom of the casserole dish.
                                                                                                                              Fry 12 tortillas in canola oil until just starting to turn golden. drain and keep warm in a tea towel.
                                                                                                                              Place cheese, turkey, pasilla and a little fresh corn in each tortilla, about 2 tbls. total, and roll up, place over sauce in casserole, seam side down.
                                                                                                                              Add more stock to sauce, mix, pour sauce over all.

                                                                                                                              Bake at 350 degrees for 15 minutes, take out and sprinkle cotija cheese. Return to oven for another 5 mins. Serve with chopped cilantro and Mexican crema

                                                                                                                              The mole (such as it was) was delicious, my second time making one, much better than the first. I really loved the depth of flavor the chipotle and the pumpkin seeds gave the sauce.

                                                                                                                              The corn was especially nice in these, giving each bit a sweet, fresh crunch. The roasted pasillas that were part of the filling were actually kind of lost in the sauce, and I probably would have liked more melty cheese inside. But overall, these were great. They took me three days to make, but that's only because i broke it up that way, putting in an hour here, a few more hours there. Thanks Linda for inspiring me to make these!

                                                                                                                              and apologies for the pics- i can't say these enchiladas were very pretty at all, but i thought i'd let you see them anyway. i served them with a salad of cuke spears with lemon, salt, cayenne, scallions and cilantro, and my version of a Sangre de Toro cocktail - tomato juice, cuervo gold tequila (yep, the cheapo stuff!), fresh lemon juice, celery salt and red habanero hot sauce.

                                                                                                                              7 Replies
                                                                                                                              1. re: mariacarmen

                                                                                                                                Wow mc, just wow! This is such a great sounding mole, and great sounding enchiladas. Well done!

                                                                                                                                1. re: mariacarmen

                                                                                                                                  Wow indeed! Those may be the most impressive enchiladas I've ever seen. They sound delicious. Love, love, love mole though I've only ever made a few cheater versions.

                                                                                                                                  1. re: mariacarmen

                                                                                                                                    i was told by a former CHer that I'm being confusing. Apparently, pasillas are really poblanos, but for some reason they get called pasillas in the US (according to Wiki). For me, pasillas are the wide chiles, the ones you'd use for chile rellenos - that's what they are called in the stores in my area. But I understand they are actually poblanos, and "real" pasillas are the thinner peppers.


                                                                                                                                    1. re: mariacarmen

                                                                                                                                      Poblano = ancho...wide, heart shaped chile when fresh or dried. When you open up tjhe dried chile the inside will be a deep winey color

                                                                                                                                      Chilaca = pasilla...long, skinny chile when fresh or dried. When you open it up the inside will be a brownish tabacco color

                                                                                                                                      Anchos are often mislabeled pasillas in the U.S. and even in Mexican groceries.

                                                                                                                                      1. re: DiningDiva

                                                                                                                                        yes, exactly what i said, above... right?

                                                                                                                                    2. re: mariacarmen

                                                                                                                                      These look and sound delicious, mc. And while I'm not a huge fan of turkey, I could see these enchiladas being a GREAT use for leftover Thanksgiving bird.

                                                                                                                                      1. re: mariacarmen

                                                                                                                                        Excellent! I am borrowing your turkey cooking outline to cook my chicken today for my enchilada stuffing. Thanks MC!

                                                                                                                                        Those look like a lot of work, but delish!

                                                                                                                                      2. Assembling enchiladas can be quite a chore, especially if you prepare the tortillas the traditional way (dipped in hot fat or oil). I find that rolled enchiladas are the messiest and most challenging. But there are other forms of enchilada that are easier to put together: stacked ones, as in parts of New Mexico. And tortillas folded in half, as in parts of Mexico. I make those more often than I make the rolled kind, and they're every bit as good.

                                                                                                                                        1 Reply
                                                                                                                                        1. re: emu48

                                                                                                                                          i like the idea of the folded in half ones. though honestly, i didn''t find it that much of a pain to do these rolled ones. but i really like the idea of a casserole full of, essentially, tacos (which of course, is what enchiladas are, anyway)! thanks for this!

                                                                                                                                        2. this may be a blasphemous question, so let me apologize in advance if it is, but any healthy recipes for enchiladas? i've never made them and want to, but i also am getting married 12/1 and want to make sure my fiance and i stay slim and svelte (I've already put a moratorium on baking desserts).

                                                                                                                                          i've done some google searches already, but if anyone has a good healthy recipe to share, please do!

                                                                                                                                          8 Replies
                                                                                                                                          1. re: jen223

                                                                                                                                            What do you mean by healthy? I suppose in most of these the biggest issue for me is the carbs of the tortilla. When stacking traditional enchiladas the bottom is always a tortilla. I leave that one out. Thus I often have two instead of three, substantially reducing the carbs. I use olive oil (not evoo). I suppose you could use less cheese if you didn't want that. Then it is just meat, chile, onion, garlic and spices.

                                                                                                                                            I did eat enchiladas when I was doing Atkins more intensely and found them a good fit.

                                                                                                                                            1. re: travelerjjm

                                                                                                                                              by healthy i mean low calorie, low fat, and/or making each element count... e.g., avocados are high in fat, but i consider them healthy b/c it's good fat. i guess i don't really have much of a definition since i never really was very good at eating healthy.

                                                                                                                                              i've seen some brand of tortilla that has fewer calories that normal brands despite being the same size (not sure how).

                                                                                                                                            2. re: jen223

                                                                                                                                              jen, i certainly get your concern in light of your upcoming nuptuals, but i don't think one night of enchiladas will sink you! i did know someone who made enchiladas with ground turkey, and didn't fry the tortillas, just baked them. they were terribly dry, and terrible overall. but as traveler says, you can add less cheese - i think Linda Nightshade, above, made some with very little cheese. and again, you're only really using a couple tablespoons (MAYBE 3) of filling inside for each enchilada. make that mostly veg, add a little cheese on top, and use a lot of sauce (mine had no oil in it at all). good luck!

                                                                                                                                              1. re: mariacarmen

                                                                                                                                                haha, the problem is it's one night of encihladas, another night of curry, another night of mac 'n' cheese, etc. i'm not good at eating light dishes, so i have to make my heavy dishes lighter somehow!

                                                                                                                                                maybe i'll do a ground turkey blend with a better tasting ground meat as well. thanks for the suggestion!

                                                                                                                                              2. re: jen223

                                                                                                                                                jen223, there is a vegetarian enchilada recipe in the Rick Bayless cookbook Fiesta at Rick's that is supposed to be extremely good. I haven't made it, but I do know several people that have and without exception they all say it was pretty spectacular. The recipe may be on web site as it's been a really popular one, or you may find it on-line. I seem to recall it has squash and swiss chard?

                                                                                                                                                If you make the sauce from scratch it is mostly vegetable based and won't have that much fat in it. Not all enchiladas have to be filled or topped with cheese. The frying step is actually to help keep the tortillas from absorbing the sauce and get mushy. You can still lightly fry the tortillas, allow the excess oil to drain back into the pan and then blot the fried tortilla with paper towels to remove even more oil.

                                                                                                                                                And as everyone else has said, 1 plate of enchiladas on 1 night 10 weeks before your wedding date isn't going to do you in, especially if you are eating well most of the week, staying active and exercising.

                                                                                                                                                Congratulations on your upcoming wedding!

                                                                                                                                                1. re: DiningDiva

                                                                                                                                                  i'll try to find the rick bayless veggie enchilada recipe, thanks! i always end up throwing some meat into vegetarian recipes, but i'll restrain myself if the recipe is spectacular.

                                                                                                                                                  i do like cheese and fried things... it sounds like from the responses here that, for enchiladas, a fried tortilla is even more important than the cheese, so maybe i'll use a healthier cheese or put less on (so hard for me to do!).

                                                                                                                                                  thanks for the congrats and suggestion!

                                                                                                                                                  1. re: jen223

                                                                                                                                                    I never fry my tortillas in oil first and have no problem with them getting mushy. "The trick is to heat each tortilla over the burner first, then dip in warm sauce, then fill with hot ingredients, sprinkle on cheese and roll quickly If you're only cooking for two you can put together four enchiladas in less than 5 minutes. If you put them on a heated pan and then put under the broiler for just a couple minutes they will be ready to eat...this is the method often used in Mexican restaurants (minus the oil they usually use for frying). I find them to be lighter and quite good.

                                                                                                                                                2. re: jen223

                                                                                                                                                  jen, the spinach and mushroom ones that I posted about above were pretty healthy. Most of the fat comes from frying the tortilla. I wouldn't omit that step, but what you can do is stack the tortillas with paper towels between them as they come out of the oil. This will absorb a lot of the excess oil. Just stack them like that for a couple minutes, then roll as usual.

                                                                                                                                                  Also in the recipe I described above, the final step in making the sauce, where you pour it back into the saucepan with some oil in it, could be skipped. Or rather, you could just reheat the sauce without the oil. And finally, the cheese could be reduced or eliminated altogether.

                                                                                                                                                  All those changes combined would result in a pretty low-cal enchilada.

                                                                                                                                                3. Did some cooking with my ex this weekend. Neither one of us cook very much. Maybe if we had, we could've made it, haha. Any way my idea was to try and recreate an enchilada dish we had together once in a resto, duck and curried squash of some sort, possibly pumpkin. It was fantastic. Ex advised against it, however, because she said it's not a dish for beginners. Probably good advice and I probably should have listened to her more often when it mattered (reading this R?).

                                                                                                                                                  After looking through my Mexican cookbook, those recipes looked kind of complicated too, so we settled on making a very simple version of enchiladas suizas. I guess it was more assembly than cooking. We picked the meat from a supermarket roasted chicken and mixed it with chopped onion, crema, and some shredded pepper jack cheese. I lightly fried the tortillas and spread a thin layer of green salsa ( fresh and homemade, just not made in this home but instead bought from a Mexican family farm stand) on them, filled them with the chicken and rolled them. I spooned more salsa over the enchiladas, more crema, and lots more shredded jack, popped it into the oven for fifteen minutes. I would have added some chopped onion to the top but the ex said there was enough inside the enchies. Okay, okay.
                                                                                                                                                  That probably isn't real cooking by Chowhound standards, but these were really really good.

                                                                                                                                                  We did make a curry the next day from scratch so I'll be moving over to that thread to brag on that one.

                                                                                                                                                  1. I made up a recipe for chicken enchiladas with mole last night, and it was a great success. I used mole negro paste that I brought back from Oaxaca (see http://chowhound.chow.com/topics/871600) and tortillas from a local tortilleria in SF.

                                                                                                                                                    For the mole:

                                                                                                                                                    I fried up about 2/3 cup of mole paste with a bit of oil, then added about 1 lb of crushed tomatoes. I simmered this for a little bit, then added about 2/3 cup of chicken broth.

                                                                                                                                                    For the chicken filling:

                                                                                                                                                    I cut up some boneless chicken (about 2 lb I think, mix of dark and light meat) into strips, and stir-fried it with onion and garlic. To this I added some spicy salsa (about 2 large tablespoons), a bit of apple cider, and salt and pepper. It was a simple stir fry, nice and moist, but would have been a bit boring on its own...but the idea was to have a simple flavor that would combine well with the mole.

                                                                                                                                                    For the enchiladas:

                                                                                                                                                    I took the chicken stir fry and chopped it up into finer bits. I used soft, green corn tortillas (made with nopales) and rolled the chicken filling inside, then briefly fried each enchilada in a pan with a bit of oil....this didn't really do too much, so not sure if this step was even necessary. I lay the enchiladas in a baking pan, then added a bit of chicken broth to the pan to keep the bottom moist. Then I stuck it in the broiler for about 15 mins at 400 degrees....when I took the enchiladas out, they were crispy on the top, but still moist on the bottom (most of the broth had evaporated). I poured over the mole, added cilantro to garnish, and served. I also served a bowl of extra mole sauce on the side.

                                                                                                                                                    Overall, it turned out great. The mole really made it special, so it was definitely worth bringing back.

                                                                                                                                                    Attaching a picture....

                                                                                                                                                    Dave MP

                                                                                                                                                    1 Reply
                                                                                                                                                    1. re: Dave MP

                                                                                                                                                      This sounds delicious; I love the rich look of the mole.
                                                                                                                                                      I've never seen nopales tortillas, now that they've been mentioned a couple times here, I'm very intrigued.

                                                                                                                                                    2. I love enchiladas and make them all the time. I am originally from Texas, so most of mine are Tex-Mex style, but I have made more traditional as well. A few of my favorites:

                                                                                                                                                      1. From the Tex-Mex Cookbook by Robb Walsh. He has studied the history and his book is rather brilliant. From this book, I love stacked West Texas enchiiladas, made with a Hatch green chile sauce. I grew up in Houston, where stacked enchiladas are rare and green sauce is more likely tomatillo than green chile, but it's now a favorite. here's my modified recipe.

                                                                                                                                                      a. filling: stewed chicken. Cook 3-4 bone in chicken breasts in water to cover. I add carrot, onion, parsley, celery or similar to add flavor. add about 1 tsp ground cumin. Simmer 30 minutes, let cool, and shred the chicken.

                                                                                                                                                      b. sauce. I use about a pound of roasted, peeled, seeded and chopped Hatch green chiles, but you could do the same with Anaheims or similar available in your store. You want a good 2 cups of chopped peppers. First, saute 5-6 coarsely chopped tomatillos until very soft, in a little fat. Add onion--Walsh says 2 t, but I often add much more, up to a whole onion, and saute. Add peppers, 4 c. chicken broth, a little cumin and simmer for 10 minutes. It is a bit thin and chunky. Walsh thickens with cornstarch but it actually hasn't worked for me. you could puree, but I just use as is.

                                                                                                                                                      c. assemble. enchiladas always use corn tortillas (if you use flour tortillas, they are burritos in Texas, where burritos are not the Cali-style huge out of hand bombs). I don't have fresh ones near me. I always soften in oil. Heat 1/4 inch oil in small pan so tortilla sizzles immediately when you dip in an edge. Add tortilla and fry 15-20 seconds per side (I fry less for rolled enchiladas, more for stacked to get a little stiffness). The amount of oil in a serving of 3 enchiladas is not a big deal to me. You could also steam them with the Bayless method--wrap a dozen in a kitchen towel, steam in a steamer for one minute then turn off heat and let sit for 15 minutes. softens well with no tearing or cracking from a dry tortilla. then, in a dish or on a cookie sheet: spread a little sauce to avoid sticking. one tortilla, cover with shredded chicken, ladle on sauce, then top with shredded monterey jack. second tortilla, chicken, sauce, cheese. third tortilla, just sauce and cheese. Bake at 450 for 15 minutes or until slightly brown and bubbly. great with refried beans. and I love sour cream on the side.

                                                                                                                                                      2. cheese enchiladas from Homesick Texan. The traditional dish, to me, has a chili Tex-Mex gravy and cheddar on the inside. I made her recipe pretty closely and I thought the sauce was not quite right--a little to fresh and gourmet, maybe. I am going to try again with more beef, less pasilla, and maybe use some regular chilli powder. cheddar filling with minced fresh onion, more cheese and onion on top.

                                                                                                                                                      3. Mole from Bayless' My Mexican Kitchen book. I think his recipe for traditional dark mole (he suggest serving with turkey) is divine. I make rolled enchiladas with a stewed chicken filling. I sometime will make them veg, or a combo, with browned, thin sliced onion, sauteed mushroom, and maybe squash, summer or winter. I usually add garlic, some ground cumin, and some chile, fresh jalapeno or roasted poblano or hatch, and cilantro. I don't usually dip my fried tortillas in the sauce, but sometimes I do. and a couple T filling to each softened tortilla, roll, and place in 9 x/ 13 pan coated at the bottom with some sauce. It should hold 12 enchiladas in a line, and a few more sideways along the side. After rolling all enchiladas, cover thoroughly with sauce, then top with shredded cheese. I use lots, Texas style, 2 cups or more of Jack or pepper jack. Bake at 427 for 20-30 minutes. freezes well, I usually freeze before baking and make sure all the tortilla is well covered with sauce. you need extra sauce to avoid dryness if freezing.

                                                                                                                                                      I personally don't care of enchiladas with a tomato sauce, but it's fairly common--called a ranchero sauce. for me, it's just personal preference.

                                                                                                                                                      1 Reply
                                                                                                                                                      1. re: cocktailhour

                                                                                                                                                        dammit! i just realized i forgot that step - dipping the tortillas in the mole sauce before rolling!! no wonder they seemed to easy and unmessy to make this time! that would have made a big difference. ah well, i'll remember for the egg enchiladas i make next.....

                                                                                                                                                      2. Took a break from COTM tonight to participate in DOTM with an improvised enchilada creation of my own! I made a quick and dirty mole type sauce (canned tomatoes, ancho, guajillo and de arbol chiles, cocoa, toasted sesame seeds, peanuts and almonds, plus a few spices and some leftover roasted grapes instead of the more traditional raisins), then tossed together roasted butternut squash cubes, diced grilled chicken thighs and some caramelized onions with a bit of cheddar and swiss, rolled it in low-carb tortillas and coated everything with the sauce. Topped with a bit more cheese and baked briefly, then garnished with a few more slivered almonds.

                                                                                                                                                        I was worried that there would be too much sweetness with the squash, onions and mole (which turned out a little sweeter than I intended), but the elements ended up complementing each other well and provided a nice contrast to the rich meat and salty cheese. They were quite rich and filling - a nice fall dish that I will definitely repeat!

                                                                                                                                                        2 Replies
                                                                                                                                                        1. re: biondanonima

                                                                                                                                                          Sounds like a great improvisation. Did you use corn or flour tortillas? I think I've only seen flour low carb ones, so curious if you found corn. I bet the squash and the mole tasted great together!

                                                                                                                                                          1. re: L.Nightshade

                                                                                                                                                            I used the whole-wheat flour tortillas that I buy at Costco - Santa Fe Tortilla Co. I was a little worried that they wouldn't hold up to the sauce but they actually performed quite well (and WAY better than the time I tried to make enchiladas with accidentally-purchased low-fat flour tortillas - ICK!). I didn't fry them, either. I didn't use as much sauce as I normally might have, though, since this was my first time trying enchiladas with this type of tortilla - I didn't dip, just coated the bottom of the pan and the tops of the enchiladas. Next time I wouldn't hesitate to dip.

                                                                                                                                                        2. Green chile-pork enchiladas

                                                                                                                                                          I made a green chile sauce by chopping some tomatillos and sauteing them in OO w/chopped onion and garlic, adding chicken stock, and then giving them a whir w/some roasted hatch chiles I'd pulled from the freezer.
                                                                                                                                                          Also from the freezer: "pulled" pork shoulder, for the filling.
                                                                                                                                                          I flipped corn tortillas quickly in a little hot oil in a skillet, and, following the tips in this thread, "passed" them through the chile sauce, and rolled them around the pork. I ladled a little sauce and some shredded chihauha cheese over the enchiladas and baked the lot of it, topping it w/some chopped white onion and cilantro and a few dollops of sour cream (alas, no crema in the house) once it emerged from the oven, all melty. We ate this w/ a salad (lettuce-grape tomatos-red onion-avocado). Not very difficult, but yummy--and, woohoo (!), not mushy.

                                                                                                                                                          I have even loftier ambitions for my next enchilada project ; )

                                                                                                                                                          1 Reply
                                                                                                                                                          1. re: nomadchowwoman

                                                                                                                                                            That sounds great, nomadchowwoman.... I may have to try this recipe, thanks for sharing!

                                                                                                                                                          2. The enchiladas I make usually are called "The Great After-Thanksgiving Turkey Enchiladas." Recipe is here: http://www.epicurious.com/recipes/foo... I used chicken, not turkey.
                                                                                                                                                            They aren't fancy, but good, I think they've been mentioned favorably on Chowhound in the past.
                                                                                                                                                            1/2 recipe, *ready* for oven, is pictured.
                                                                                                                                                            I've read that enCHILadas are made with chili peppers, and enTOMAdas are made with tomatoes. These contain both.

                                                                                                                                                            14 Replies
                                                                                                                                                            1. re: blue room

                                                                                                                                                              You're right :-)

                                                                                                                                                              Enchilada = in chile sauce

                                                                                                                                                              entomada = in tomato sauce

                                                                                                                                                              enmolada = in mole sauce

                                                                                                                                                              enfrijolada = in bean sauce

                                                                                                                                                              I think the only one we haven't seen yet on this thread is the enfrijolada. When made well and with a light hand, they're really delicious.

                                                                                                                                                              Your enchiladas look lovely

                                                                                                                                                              1. re: DiningDiva

                                                                                                                                                                "... think the only one we haven't seen yet on this thread is the enfrijolada. When made well and with a light hand, they're really delicious."
                                                                                                                                                                Can you point to a recipe? Where does the "light hand" come in? With spices, or ?
                                                                                                                                                                I love entomatadas, when tomatoes are good, they're great. Would be happy to try the bean dish. I love pintos, but not kidney or black beans so much.

                                                                                                                                                                1. re: blue room

                                                                                                                                                                  Diana Kennedy has recipes for Enfrijoladas in several of her books, as does Rick Bayless. Here are links to a couple of others

                                                                                                                                                                  http://patismexicantable.com/2010/04/... (I've had really good luck with the recipe's from Pati's Table, and this one looks pretty darn tasty



                                                                                                                                                                  They can be rolled, folded in half, or folded in quarters, which is how I've been servered them most often. They can be unfilled, vegetarian, or, according to DK, filled with a little cooked chorizo. You can use whatever bean pleases you. I've had them using black beans (super good) and various types of pinto beans.

                                                                                                                                                                  It's been my eating experience that they tend to get soggy and heavy if the beans are not appropriately diluted, they spend too long in the bean puree, or they are over sauced. But when the tortillas are good quality, lightly fried, lightly dipped, filled (or not) folded, sauced and garnished they make a quite delicious, and filling, meal.

                                                                                                                                                                  1. re: DiningDiva

                                                                                                                                                                    Thank you, DiningDiva, happily noted!

                                                                                                                                                                2. re: DiningDiva

                                                                                                                                                                  I love Spanish - so much more logical than English.

                                                                                                                                                                  1. re: DiningDiva

                                                                                                                                                                    Yes, I mentioned enfrijolada earlier in the week, though I didn't know their name. The black bean sauce is easy and they're put together at the last moment and served immediately. Knock off of a Bayless recipe.

                                                                                                                                                                    1. re: DiningDiva

                                                                                                                                                                      So would these all go under the umbrella term enchilada? Or would it be incorrect to call an entomatada (spelling corrected per blue room!) a type of enchilada. And what if the sauce contains a combination of ingredients, such as tomatoes and chiles?

                                                                                                                                                                      1. re: L.Nightshade

                                                                                                                                                                        Sorry, a correction to make -- the tomato ones are "entomatadas". I spelled it wrong a few posts ago, shortened it incorrectly.

                                                                                                                                                                        I loved the easy ones I made from the Homesick Texan, recent COTM.

                                                                                                                                                                        1. re: L.Nightshade

                                                                                                                                                                          Enfrijolada and enmoladas are almost always called by these names and not enchilada, primarily because it designates the type of sauce. "EN" mean "in" so enmolada means in mole, enfrijolada means in frijoles and so on. It tells the diner what to expect...a corn tortilla dipped in a particular type of sauce, with or without filling, rolled, folded or folded twice (quartered) and garnished. It's real pan to dish to mouth food.

                                                                                                                                                                          BR is right it should have been entomatada and I made the same mistake s/he did when I posted. The red enchilada sauces generally get their color from the dried chiles, not the tomato. If a tomato based sauce is going to have chile in it, the chile will most likely, tho' not always, be a fresh chile rather than a dried one, and the resulting enchilada would probably be called an entomatada

                                                                                                                                                                          All of these are part of which is often called the corn kitchen because the dishes have their roots based in masa.

                                                                                                                                                                          1. re: DiningDiva

                                                                                                                                                                            Thanks so much DD!
                                                                                                                                                                            Even though I've had nearly no time to cook this month, at least I'm getting a good education. I see enchiladas, enmoladas, entomatadas, and enfrijoladas somewhere in my future!

                                                                                                                                                                            1. re: DiningDiva

                                                                                                                                                                              There is also "enjitomatada," since in much of Mexico tomatoes are called jitomates and not tomates. What Americans call tomatillos are called tomates in these places. I don't know which is more common, enjitomatada or entomatada. Jitomate seems more common for tomato in Mexico than tomate, maybe it's the same for these two, but I don't know. Seems logical that in some places "entomatada" would mean in a tomatillo sauce too, but I don't know if that's the case.

                                                                                                                                                                              1. re: StringerBell

                                                                                                                                                                                Learning so much on this thread. Thanks, all. :)

                                                                                                                                                                      2. Goat and Vegetable Enchilada with Braised Goat Sauce, alla Gio

                                                                                                                                                                        On the week-end I had made a delicious goat ragu to serve over polenta and there was enough sauce left over to use for the stacked enchilada we made last night. I used fresh corn tortillas, shredded goat meat augmented with a bit of ground pork cooked with olive oil/S & P/crushed red pepper flakes, sauteed beet stems and greens well seasoned, sour cream, chopped red and white onion, minced cilantro, grated Monterey jack cheese.

                                                                                                                                                                        The tortillas were heated on a cast iron skillet without oil so they charred just a bit in several places...just the way we like them. There were five layers of tortillas, filling, and sauce with a sixth tortilla topping it off, then a final flurry of onion, sour cream, cheese and cilantro. Into the oven at 350F, baked for 30 minutes till cooked through and bubbly.

                                                                                                                                                                        Nicely flavored with both the slightly bitter greens coming through tempered by the sweet rich flavor of the goat meat and sauce. Each component enhanced the other deliciously. The side dish was a Mexican cauliflower and hot cherry pepper roast. Great meal. Maybe the next enchilada will be rolled... maybe. We seem to like the stack better, though.

                                                                                                                                                                        4 Replies
                                                                                                                                                                          1. re: mcel215

                                                                                                                                                                            Thanks mcel... it Was Yum. Now for my next act... ??

                                                                                                                                                                            1. re: Gio

                                                                                                                                                                              Just popping back in here to note that the leftovers (2 servings worth) were delicious for breakfast this morning with a poached egg over top: Runny yolk and perfectly set white. The flavors of the sauce and meat had mellowed and the spice was more pronounced. It was filling, satisfying, and I can't wait to do it again.

                                                                                                                                                                            2. ACK! So many enchilada ideas to catch up on and so little time...

                                                                                                                                                                              The Man made some shredded beef tacos last night, so I'm going to take the leftover beef and corn tortillas and work from there.

                                                                                                                                                                              Now to peruse the rest of this thread for inspiration :)

                                                                                                                                                                              1. Mexican Enchiladas with Cheese - Delia's How to Cook book 2

                                                                                                                                                                                This recipe is also available online

                                                                                                                                                                                Delia Smith is considered a legend in the UK. I think she's not really well known outside the UK, because, frankly, she's very boring to watch on TV. No nonsense like a school matron.

                                                                                                                                                                                I don't have many enchilada recipes in my collection. I looked at some on Homesick Texan but they all have ingredients that aren't available from the supermarket. I already have an expanding collection of cookbooks and pantry items. I don't think I'm ready to take the plunge to cook real tex-mex or mexican yet.

                                                                                                                                                                                Now the recipe itself. It looks very simple, and probably totally british. Have you heard of Wensleydale cheese? It's the one Wallace in Wallace and Gromit loves. Is it even available in the Americans?

                                                                                                                                                                                First make a salsa with tomato, chilli, red onion, coriander, lime, pepper and salt. Grate Wensleydale and mozzarella. Heat up a pan and fry the tortilla for about 10s each side. (This seems like the right thing to do to combat sogginess from what I learned on this thread). Put a tbsp of salsa on the tortilla, then cheese and finally cream fraiche. Roll the tortilla up and put in a baking tray. Repeat for 3 more tortilla. Then sprinkle the rolled up tortillas (is that the enchilladas?) with more cheese, creme fraiche, and red onions. Bake in the oven for 25-30min.

                                                                                                                                                                                We served it with some asian pickled cucumber (a Bill Granger recipe). The enchiladas are tasty and very filling. It's not quite weeknight friendly because it probably took an hour from start to finish. But obviously 30min of it is just waiting for the thing to bake. I think I'll make this again for weekend meals. Thanks CH for 'making' me to cook this recipe. I don't think I'd have attempted it if it's not for DOTM. It's always good to expand a bit out of our comfort zone isn't it?

                                                                                                                                                                                1 Reply
                                                                                                                                                                                1. re: lilham

                                                                                                                                                                                  if Wallace and Gromit love Wensleydale cheese, then that's the cheese for me ♥

                                                                                                                                                                                2. I am so enjoying this thread. I have been making a lot of non-recipe enchilada dishes since I posted last. Used leftover sloppy joes in an enchilada for dinner one night. Another afternoon I made a cheese enchilada with my leftover sauce from the first meal I described. I really like the tip from Mesa Mexicana about making enchiladas individually on a baking sheet. That has made making enchiladas much more approachable for me. Just noticed a recipe for Turkey Enchiladas with Creamy Tomatillo Sauce in my copy of The New Thanksgiving Table. I may give this recipe using rotisserie chicken next week.

                                                                                                                                                                                  3 Replies
                                                                                                                                                                                  1. re: dkennedy

                                                                                                                                                                                    I think that's the beauty of enchiladas. They're a great way to use up leftovers and there are endless variations. Once you learn the technique they become easy to make

                                                                                                                                                                                    1. re: DiningDiva

                                                                                                                                                                                      Thanks again DD for The Tortilla Book referral. I am really enjoying reading through it.

                                                                                                                                                                                      1. re: dkennedy

                                                                                                                                                                                        Glad you like the book. I do too and her recipes, while they may appear daunting on the surface, as actually pretty easy to make and they rarely fail.

                                                                                                                                                                                  2. Enchiladas Placeras - from La Cocina Mexicana, Marilyn Tausend's new book.

                                                                                                                                                                                    - Poach chicken, reserve stock
                                                                                                                                                                                    - Dice carrot and potato cook in water to which salt and pineapple vinegar have been added. Drain and allow to dry
                                                                                                                                                                                    - Toast anchos and guajillos, soak, then remove seeds tear into pieces and put in a blender
                                                                                                                                                                                    - Add reserved chicken stock, salt, Mex oregano and garlic. Blend until smooth, strain
                                                                                                                                                                                    - Dip corn tortilla in sauce then fry
                                                                                                                                                                                    - Fill with cheese (cotija or jack...I used quesillo). Keep warm in the oven
                                                                                                                                                                                    - Clean pan fry carrots and potatoes, then fry chicken
                                                                                                                                                                                    - To finish...2 enchiladas per plate, shredded cabbage, carrots & potatoes, chicken, white onion and avocado

                                                                                                                                                                                    Not as dense or heavy as it sounds. Liked it alot, recommend making it in stages. This is a traditional evening street food offering in central Mexico, particularly Michoacan

                                                                                                                                                                                    5 Replies
                                                                                                                                                                                    1. re: DiningDiva

                                                                                                                                                                                      hey DD, is that right? you dip the tortilla in the sauce and THEN you fry them? i always thought it was the opposite....

                                                                                                                                                                                      Sounds fantastic.

                                                                                                                                                                                      1. re: mariacarmen

                                                                                                                                                                                        Yes, you dip then fry. Messy, but good :-)

                                                                                                                                                                                        1. re: DiningDiva

                                                                                                                                                                                          DD, can i ask, what do you think the point of that is? i remember frying, so you get this slightly hardened shell, and then you gently dip it in sauce so you get a little pliability back to roll.

                                                                                                                                                                                          of course, i totally forgot this step completely when i made mine!

                                                                                                                                                                                          dipping first and then frying to me means you're frying your sauce? is that the point, maybe, so it adheres to the tortilla better? just curious....

                                                                                                                                                                                          1. re: mariacarmen

                                                                                                                                                                                            The point is to fry the sauce.

                                                                                                                                                                                            Most traditional Mexican enchilada sauces are fried before their used. In the recipe I made, the sauce is simply pureed, the frying does happen until after the the tortilla has been dipped. The flavor of the sauce changes when it's cooked, it really bring out the best in the dried chiles.

                                                                                                                                                                                            I can think of some other reasons it might be done this way, tho' I don't know if they're valid or not, they just seem reasonable to me. One could be a regional thing. It could be something that started in one area, was well liked, and so the technique stuck. Another that maybe specific to enchiladas placeras is that they are typically street food and it's much easier to transport the enchilada sauce pureed and cold than cook it all off at home, transport it and reheat it again.

                                                                                                                                                                                            There is a recipe in Diana Kennedy's Tortilla Book that has eggs added to the enchilada sauce, the tortillas are dipped in it and then fried making a rather pebbly outer coating.

                                                                                                                                                                                            So in answer to your question, I don't know for sure why it's done that way, but there are certainly a number of reasonable explanations :-)

                                                                                                                                                                                            1. re: DiningDiva

                                                                                                                                                                                              great answer, thanks! i certainly get how that would change/improve the flavor, frying the sauce.

                                                                                                                                                                                    2. Nearly 50 years ago I got my first taste of Swiss enchiladas at the restaurant inside Sanborn’s in Mexico City. I was hooked. But when I returned home to California I couldn’t find a restaurant serving them. 10 years later a recipe for Swiss enchiladas from James Beard appeared in the Winter, 1973 edition of a publication called Homemaking With A Flair. Ever since then I have been making them according to Beard’s recipe. I later came across another recipe for Swiss enchiladas allegedly from Sanborn’s. I tried it but it was not nearly as satisfying as the enchiladas from the original James Beard recipe that follows.

                                                                                                                                                                                      1 onion, chopped
                                                                                                                                                                                      Cooking oil
                                                                                                                                                                                      1 garlic clove, crushed
                                                                                                                                                                                      2 cups tomato puree
                                                                                                                                                                                      2 canned green Ortega chiles, chopped,
                                                                                                                                                                                      2 cups chicken, cooked and diced
                                                                                                                                                                                      1 dozen tortillas
                                                                                                                                                                                      6 chicken bullion cubes
                                                                                                                                                                                      3 cups hot cream
                                                                                                                                                                                      ½ lb grated jack or Swiss cheese
                                                                                                                                                                                      Avocado slices, green onions, and/or ripe olives (optional)

                                                                                                                                                                                      Preheat the oven to 350°F.

                                                                                                                                                                                      Saute the chopped onion until soft in 2 Tbsp. oil. Add the tomato puree, the 2 green Ortega chiles and the chopped chicken. Season with salt to taste and simmer 10 minutes.

                                                                                                                                                                                      Fry each tortilla in hot oil just until limp. Do not overcook or allow them to become crisp, as they are to be rolled. Dissolve 6 chicken bullion cubes in 3 cups hot cream. Dip each tortilla in this, cover generously with chicken filling and roll up.

                                                                                                                                                                                      Arrange rolls in baking dish and pour remaining cream mixture over them. Top with the grated cheese. Bake in a 350º oven for 30 minutes

                                                                                                                                                                                      If you wish, garnish with your choice of avocado slices, green onions, and/or ripe olives.

                                                                                                                                                                                      NOTE: When the recipe was originally published it was not always easy to find fresh Anaheim/Ortega chiles, so the recipe called for canned chiles. But now you’ll probably want to use fresh chiles since they are commonly available.

                                                                                                                                                                                      4 Replies
                                                                                                                                                                                        1. re: escondido123

                                                                                                                                                                                          The Saveur recipe is similar to the Sanborn's recipe that I have, which also does not have tomatoes. But I much prefer the enchiladas made from the James Beard recipe, which does contain tomato puree, over those made from the recipe that reportedly came from Sanborn's.

                                                                                                                                                                                          1. re: Sam D.

                                                                                                                                                                                            Enchiladas Suisse - or Swiss Enchiladas - are traditionally made with tomatillos not tomatoes or tomato puree, but ya know...if you like your recipe, so be it. Part of eating is finding what you like and enjoying it.

                                                                                                                                                                                            1. re: DiningDiva

                                                                                                                                                                                              You are right about sticking with whichever recipe versions you like and that's why I don't usually put much emphasis on "authenticity." But the reason this dish was originally called "Swiss" enchiladas is because of its dairy ingredients, and not because of the green sauce vs. red sauce.

                                                                                                                                                                                              James Beard's recipe doesn't claim to be a mimic of the original Sanborn's recipe but IMO his recipe greatly improved on it. Taste is the ultimate deciding factor and. as always, YMMV.

                                                                                                                                                                                      1. I've steered clear of enchiladas, mostly because of really bad experiences with canned sauce. That crap is the worst sludge imaginable and I couldn't understand why anyone would willful spoil perfectly good food with it.

                                                                                                                                                                                        But I'm assuming the homemade stuff is much better. :p The tomatillo/crema sauce sounds particularly good. I'll have to go after this!

                                                                                                                                                                                        1. In honor of the wet day we were having yesterday in SEA (finally! - After 88 days without rain!) I made chicken stock with my 'scrap bag' from the freezer, and for Chicken Enchiladas - I drew some off after the stock simmered a while, added a chicken, plus some mexi spices, extra onion and some garlic, etc. to make spiced pulled chicken for the filling.

                                                                                                                                                                                          Doctored up some purchased green enchilada sauce with a couple of roasted poblanos and 1/2 a jalapeno, pureed together. Did a pan with 1/2 the shredded cooked chicken, chopped spanish onion and a little cheese inside, other 1/2 of the pan got a mix of defrosted leftover rice, zucchini, and hatch green chili casserole re-purposed as enchilada filling with some goat cheese, rough chopped black olives, and finely chopped onion added. I used flour tortillas (I know, really sauced burritos...), so just put the doctored sauce in the bottom of the pan, and poured over the top, but did not fry/dip my tortillas. Topped with cheese and baked till bubbly - they hit the spot!
                                                                                                                                                                                          Salad of shredded lettuce, olives, tomato, cuke and avo on the side with a dollop of crema agria it was very good.

                                                                                                                                                                                          I liked having both veg and meat enchiladas in one pan.

                                                                                                                                                                                          1. Tonight's dinner was a fridge cleanout enchilada using:

                                                                                                                                                                                            - the last of the shredded beef the Man made for last week's tacos stewed with 1/3 cup of the roasted red peppers I made last week, and
                                                                                                                                                                                            - the last of the Monterey Jack, topped with
                                                                                                                                                                                            - a modified version of Rick Bayless' Essential Simmered Guajillo Salsa made with the last guajillos in the pantry, along with the addition of roasted tomato and onion, and using fish sauce as the salt element for some umami oomph

                                                                                                                                                                                            Served with a salad made of:

                                                                                                                                                                                            - the last Romaine heart in the fridge
                                                                                                                                                                                            - the last of the radishes
                                                                                                                                                                                            - guacamole made with the last two avocados in the fridge

                                                                                                                                                                                            All washed down with a tall and lightly sweet (like I like it) margarita with extra fresh lime juice.

                                                                                                                                                                                            I got a little lazy and didn't fry my tortillas, rather opting to rub them with oil and bake them for a short period, which resulted in slightly soggier tortillas than I normally like, but I saved myself a few minutes over a hot stove and an extra pan to wash. :/

                                                                                                                                                                                            The Man has just informed me that he'll be subjecting me to the debate tonight. Good thing I have some margi left...

                                                                                                                                                                                            4 Replies
                                                                                                                                                                                            1. re: inaplasticcup

                                                                                                                                                                                              Those look delicous. I was going to do leftover enchiladas tonight too, but got home too late :-(

                                                                                                                                                                                              Manaña I guess

                                                                                                                                                                                              1. Turkey Enchiladas with Creamy Tomatillo Sauce, p. 205 (leftovers chapter) of The New Thanksgiving Table Cookbook by Diane Morgan

                                                                                                                                                                                                It seems to me I already began a post about this recipe but when I came back to update it I couldn't seem to find it so I am reposting. This is an absolutely delicious and dead easy recipe to prepare. Since it is not yetThanksgiving, I substituted 2 c. rotisserie chicken for the 2 c.turkey. The filling is shredded turkey, green onions, jack cheese and cream cheese. The sauce is made from salsa verde, cilantro, green chiles, and heavy cream. Enchiladas are prepared roll style and cooked for 20 minutes at 350. My daughter just tasted it and declared, it tastes like it is from a restaurant.

                                                                                                                                                                                                Looks like a lot of people have already posted this recipe online, saving me the time and effort of writing out my steps. Here's a link to one site that has it:



                                                                                                                                                                                                1 Reply
                                                                                                                                                                                                1. re: dkennedy

                                                                                                                                                                                                  Made these again today with the leftover sauce from the first batch listed above. This time I am making them with white corn tortillas (last time I used cactus and corn tortillas which I really like. So excited to have these for next weeks lunch boxes or after school snackers.

                                                                                                                                                                                                2. The nomination thread for the November Home Cooking Dish of the Month is up here:

                                                                                                                                                                                                  Now, back to your enchiladas for the remainder of October!

                                                                                                                                                                                                  1 Reply
                                                                                                                                                                                                  1. re: L.Nightshade

                                                                                                                                                                                                    I made enchiladas for the first time last night and they were a huge hit. I started by making carnitas on Friday and the Salsa Verde.

                                                                                                                                                                                                    I used this recipe for the carnitas

                                                                                                                                                                                                    I came across this blog for carnitas enchiladas:

                                                                                                                                                                                                    Being my first enchilada experience I was surprised by the dip in oil then sauce step. I had no idea, what a difference in texture this makes. When I had tried corn tortillas from the grocery store for soft tacos they were disgusting. Now I know what you need to do with them!

                                                                                                                                                                                                    The recipe was great, although I think my carnitas were a bit drier than his so I would up adding a bit of sour cream to loosen it up. The green sauce was light, and had a nice acidity to it to balance the richness of the enchilada. I toned down the use of hot pepper as my tolerance is low.

                                                                                                                                                                                                    I served the whole thing with cilantro rice and a chopped salad with citrus dressing.

                                                                                                                                                                                                    I really look forward to trying this more often with red sauce and mole and different fillings! I am stoked that they tasted so much like a dish I would get down the in the US at a good Mexican restaurant.

                                                                                                                                                                                                  2. I've experimented with dozens of enchilada sauce recipes over the past 5 decades. Having grown up in San Diego, I enjoyed many restaurant versions. But a couple of years ago, I tried the McCormick's Enchilada sauce packet in the supermarket. That's the best. Just swallow your pride, and use McCormick's. You'll get plenty of compliments. I substitute cheese (Jack) for the meat that they recommend. And also sprinkle the top with diced green onions and sometimes chopped black peppers. You can't beat this particular sauce recipe, IMHO.. (And, yes, you must dip the corn tortillas in hot oil for a few seconds until they get limp, then in the sauce, then fill them with some shredded Jack cheese that you've salted, and then squeezed in your palm to make a plum-sized cheese pattie, then roll the tortilla around them in a baking dish. Put a little sauce on the bottom of the baking dish. Follow the McCormick directions for baking them). You won't be sorry!

                                                                                                                                                                                                    1 Reply
                                                                                                                                                                                                    1. re: earthearth

                                                                                                                                                                                                      I am planning to make some enchiladas today, and was undecided as to how to sauce them. I will definitely look for this, thanks for the tip.

                                                                                                                                                                                                    2. Inspired by nomadchowoman's post, I took out some frozen pulled pork and made enchiladas with it tonight. Unfortunately, my store did not have the McCormick's brand of spices for enchilada sauce ; they had a carnitas & pollo asada mix and a tinga de pollo spice mix that I picked up, but no enchilada spice mix, so I used a local brand of canned red sauce.

                                                                                                                                                                                                      Mixed the meat with some queso con salsa and shredded cheddar, and I still have some filling leftover for more tomorrow. Gently heated some flour tortillas in red enchilada sauce and rolled them up and put them in the dish. Topped them with more cheddar & a shredded Mexican blend of cheeses, as my queso fresco was a bit too old to use. Made a bowl of fresh guacamole with some ripe avocados ( and some over ripe ones) to serve with. Kids filled up on chips & guac beforehand, one loved the enchiladas, the other one, ntot so much. And so it goes with two kids in the house, hence why I gringofied them.....but they were very tasty, if I do say so myself.

                                                                                                                                                                                                      2 Replies
                                                                                                                                                                                                      1. re: Dirtywextraolives

                                                                                                                                                                                                        Dirtyw/EO--I love pulled pork wrapped in a tortilla, any kind, any day.

                                                                                                                                                                                                        I have some red enchilada sauce leftover from my last (chicken) enchilada adventure, so I'll use it with pork next time.

                                                                                                                                                                                                        be patient: before you know it, both kids will be clamoring for your enchiladas. Guac is the gateway drug. I'm always surprised how kids like guac (green AND "mooshy"), but they always seem too.

                                                                                                                                                                                                        1. re: nomadchowwoman

                                                                                                                                                                                                          LOL, very true...both my kids love avocados. Hard not to when you live in CA....I know I now cannot live without them..... But thanks for the encouragement, and the inspiration to make them with the pulled pork that was in the freezer, waiting patiently for me to repurpose them. We will be enjoying the leftovers tonight, with a fresh batch of guac, natch..... ;-))

                                                                                                                                                                                                      2. Well, I'm finally making chicken enchiladas tonight. I'll poach some chicken and pull it. In a skillet, will be some sauteed onions, then adding the pulled chicken, diced green chili's and some sauce. And yes, I do use flour tortillas!!! This is, after all, my version. The tortillas get warmed and then spread with refried beans, then a layer of chicken mixture, and some shredded cheese. They will get all rolled up and in a dish with sauce on the bottom. When all are rolled, more sauce will be on top, along with more shredded cheese and sliced olives. Then baked just to rewarm through and melt the cheese. There will be sour cream and fresh guacamole to top the enchiladas.

                                                                                                                                                                                                        To go with will be some spanish rice with diced tomato and green peppers with some sauteed onions. Also some refried beans with cheddar cheese on top. Oh, and some Beano just in case :)

                                                                                                                                                                                                        2 Replies
                                                                                                                                                                                                        1. re: boyzoma

                                                                                                                                                                                                          Oh, I like the idea of the refried bean layer in your chicken enchiladas, boyzoma! I will have to remember that next time!

                                                                                                                                                                                                          1. re: boyzoma

                                                                                                                                                                                                            Just seeing this boyzoma--they sound good; love the bean & cheese topping.

                                                                                                                                                                                                          2. Chayote, Chorizo, and Corn Enchiladas

                                                                                                                                                                                                            I had a bounty of chayote squash that had to be used up, along with some chiles. For purposes of alliteration, I added chorizo to the mix. Then decided some corn would be good in there also. So that was the filling: onions, garlic, chiles, chayote, chorizo, and corn. For the sauce, I followed a recipe from Truly Mexican. This involved simmering tomatillos and guajillo chiles. The recipe was rather funny, in that he stresses, more than once, to make sure the tomatillos remain intact during the simmer. Then they just get thrown into a blender! Perhaps there is something I don't understand about preserving the cellular structure of a tomatillo. The sauce also contains oregano and anise seed.

                                                                                                                                                                                                            I did use the method of dipping the tortillas in sauce, then frying in oil. This was pretty messy and the tortillas really wanted to fall apart. I had much better luck in my prior attempt, where I just used slightly steamed tortillas. Anyway, after the oil, the tortillas were stuffed with the chayote mix, topped with the sauce, and sprinkled with some jack cheese. After baking, I served them with a little bit of guacamole.

                                                                                                                                                                                                            Very happy with the results. Chayote, chorizo, and corn turned out to be a perfect combination, and the sauce worked very well with the filling. I'm actually looking forward to the leftovers.

                                                                                                                                                                                                            14 Replies
                                                                                                                                                                                                            1. re: L.Nightshade

                                                                                                                                                                                                              No wonder you had problems, L. Nightshade. You must dip the tortilla first in the hot oil (for a few seconds only until it goes limp when you shake it). THEN you dip it in the sauce, then lay it in the baking dish to let it cool a little before stuffing it. (I usually lay three of them in the dish, then fill all three...that way they have time to cool without wasting my time waiting for each one to get cool enough to handle). 1. Dip in oil. 2. Dip in sauce.

                                                                                                                                                                                                              1. re: earthearth

                                                                                                                                                                                                                I have done it that way historically on the rare occasions I fry the tortillas, I was attempting to try something different, following the instructions by some knowledgeable posters above, who spoke of dipping in the sauce first, then frying, so that you "fry the sauce."

                                                                                                                                                                                                                Aside from being a bit difficult to work with, it was very tasty!

                                                                                                                                                                                                                1. re: L.Nightshade

                                                                                                                                                                                                                  LN, I find the tortillas hold together better if you use yellow corn tortillas instead of white corn tortillas. From the look of your picture it appears you used yellow corn. But yes, messy to fry a tortilla that is wet with sauce. Another trick that helps is to crisp the dry tortilla over an open flame to dry it out a little before putting it in the sauce.

                                                                                                                                                                                                                2. re: earthearth

                                                                                                                                                                                                                  hmmm... that's not the conventional wisdom, from what i understand, actually. 1. dip in sauce; 2. dip in oil. i was informed in this thread by DD, and it makes beautiful sense, that doing it this way, while a bit messy, gives a different dimension to the flavor of the sauce.

                                                                                                                                                                                                                  L.N. - those look absolutely fantastics! i love that you're always trying new flavor combinations and methods, never going with the stock preparation

                                                                                                                                                                                                                  1. re: mariacarmen

                                                                                                                                                                                                                    Thanks mc, your comment is so sweet, as always.

                                                                                                                                                                                                                3. re: L.Nightshade

                                                                                                                                                                                                                  Yes, dipping the tortilla & frying is really messy & the tortilla gets really flimsy. In my experience doing it this way it changes the flavor prfile of the sauce.

                                                                                                                                                                                                                  With regard to the tomatillos, if the are over cooked they will get mushy or even disintegrate. What Roberto was trying to get across was to not overcook them so that some texture would be retained.

                                                                                                                                                                                                                  I think you enchiladas look spectacular

                                                                                                                                                                                                                  1. re: DiningDiva

                                                                                                                                                                                                                    Thanks DiningDiva! I did follow his directions with the tomatillos, and yours with the tortillas. The result was certainly delicious!

                                                                                                                                                                                                                    1. re: L.Nightshade

                                                                                                                                                                                                                      LN - your photos look amazing. I wanted to crawl into the photo and eat them myself. Great job! I always forget to take photographs!

                                                                                                                                                                                                                      1. re: boyzoma

                                                                                                                                                                                                                        Thanks boyzoma! I've gotten pretty good about photographs. Cook, photograph, eat. Except when I'm entertaining, then I usually forget.

                                                                                                                                                                                                                    2. re: DiningDiva

                                                                                                                                                                                                                      DD - isn't it just as simple to fry the sauce in some oil, let it cool a bit, then do the tortillas dipped in oil, then dipped in the 'fried' sauce? It seems like you would have less fragility in the tortillas, but still have that flavor change in the sauce?

                                                                                                                                                                                                                      Just wondering why fry each individual tortilla covered in sauce.....

                                                                                                                                                                                                                    3. re: L.Nightshade

                                                                                                                                                                                                                      I'm right with you on the alliteration, LN--very important in titles!
                                                                                                                                                                                                                      Those look great. I think chayote is what we call merliton in these parts. They are very plentiful, but I've never seen them in an enchilada (though a decent enchilada is almost impossible to come by here, truth be told). Your combination sounds delicious, and, as always, great photos.

                                                                                                                                                                                                                      1. re: nomadchowwoman

                                                                                                                                                                                                                        You're right, I have seen them referred to as merliton; that was a new word for me.
                                                                                                                                                                                                                        Thanks for your kind words!

                                                                                                                                                                                                                        1. re: L.Nightshade

                                                                                                                                                                                                                          Yes, please - I will have a plate of those LN! Beautiful picture, as always too:)

                                                                                                                                                                                                                        2. I've enjoyed this thread all month, tempted by each posting. Tonight is dinner in 20 minutes; with both multi-grain tortillas and corn tortillas, quickly fried to soften and dipped in warmed enchilada sauce... with a filling of poached chicken, grated Monterey Jack and Garlic cheese, with diced onions in a chicken broth and chopped green chile sauce thickened with a roux, seasoned with a cilantro/jalapeno chutney and sour cream. I rolled the multi-grain flour tortillas with fresh spinach leaves and the chicken filling.
                                                                                                                                                                                                                          It's another clean out the frig night, watching Game 4. 20 minutes at 400°F. serve with lime wedges, avocado slices, radishes, and olives - and beer.

                                                                                                                                                                                                                          1 Reply
                                                                                                                                                                                                                          1. re: Cynsa

                                                                                                                                                                                                                            I've so enjoyed this thread as well. I've gotten so many tips and tricks. Everyone has such wondrous ideas. This will be in my bookmarked enchilada section! Thanks to everyone who contributed (and especially L.Nightshade for monitoring and sharing in this thread).

                                                                                                                                                                                                                          2. For dinner tomorrow, I'm making one of my favorites - Enchiladas Verdes de San Luis Potosi - from Diana Kennedy's "Essential Cuisines of Mexico". The filling is chicken and the sauce made with tomatillos, serrano chiles, cilantro, milk, garlic, salt, and crema. Details and pics here:

                                                                                                                                                                                                                            Of course, now after reading the above, I'm going to have to buy her Tortilla Book too.

                                                                                                                                                                                                                            1 Reply
                                                                                                                                                                                                                            1. re: Rubee

                                                                                                                                                                                                                              Oh my gosh--do those look wonderful! Not sure how I never noticed that recipe in the Kennedy book. Enjoy.

                                                                                                                                                                                                                            2. I can probably count on one hand the number of times I've had enchiladas, usually at a down market Tex-Mex joint. So I was excited to try my hand at gussying them up with a homemade guajillo chipotle sauce. As most recipes I consulted added tomatoes to the sauce, I added fresh fire roasted tomato to mine. And what did I end up with? An authentic recreation of the down market Tex-Mex enchiladas I don't much like. But at least they looked good!

                                                                                                                                                                                                                              For future reference, I think my mistake was in adding tomatoes to the sauce. Out of season tomatoes never add anything good to a cooked chile sauce in my experience.

                                                                                                                                                                                                                              3 Replies
                                                                                                                                                                                                                              1. re: JungMann

                                                                                                                                                                                                                                Ah, too bad you didn't enjoy those. What did you stuff them with?

                                                                                                                                                                                                                                1. re: nomadchowwoman

                                                                                                                                                                                                                                  Chicken and cheese. They would probably have been delicious with a tomatillo cream sauce. Live and learn.

                                                                                                                                                                                                                                2. re: JungMann

                                                                                                                                                                                                                                  I like a can of Spanish style tomato sauce- the 8 oz size but I am a fan of the tex-mex style.

                                                                                                                                                                                                                                3. As a 12-14 year old my dad managed a plant where many of the workmen were Mexican so on numerous occasions I was lucky enought to have them share their homemade enchiladas with me--their wives brought them from home, warm, at lunchtime. Thinking back on those--potatoes, beans and scrambled were featured fillings--I now realize that the lard, lard not oil, the tortillas were dipped in may well have been to add "meaty" flavor as well as calories for the hard working but not rich men. Best to keep some of these things in mind when considering traditional recipes.

                                                                                                                                                                                                                                  3 Replies
                                                                                                                                                                                                                                  1. re: escondido123

                                                                                                                                                                                                                                    You're right. Lard is very important to achieving good Mexican tastes. Unfortunately, those who know best make it quite difficult to get real (flavorful) lard in most stores. You have to go to a Mexican store to buy some. But it's worth it.

                                                                                                                                                                                                                                    1. re: earthearth

                                                                                                                                                                                                                                      You can render your own lard at home, it not very difficult. A lot of butchers will save their pork trimmings for you if you ask.

                                                                                                                                                                                                                                      1. re: DiningDiva

                                                                                                                                                                                                                                        Now that's what I should have done with my pork shoulder trimmings this weekend! I actually considered it for a minute, but remembered how much bacon grease I have stored up..... Wonder if I can use that? Bacon enchiladas, anyone??

                                                                                                                                                                                                                                  2. Made them during Sandy so I didn't have whole dried chilis. I used a recipe from Sunset Magazine from the 70's with hamburg and ground corn tortillas- 7 inch size. The filling needed more heat but other than that they were quite good. The enchilada sauce is water and some tomato sauce- about a half a small can of Spanish style with garlic, salt, cumin and I used ancho chili powder, aleppo pepper and some dried jalapenos. Half a cup of sauce cooks with chopped onion and ground meat- should have added more seasoning at this point. Then the tortillas are fried in oil and dipped in the sauce and the meat filling and additional chopped onion are used to roll the enchiladas. Remaining sauce on top and the enchiladas get covered with two kinds of grated cheddar, orange and yellow, and baked until bubbly.

                                                                                                                                                                                                                                    1. Enchiladas Two Ways w/Leftover Chile Ajo Sauce

                                                                                                                                                                                                                                      It's so nice to be able to make a delicious dinner with minimal effort--and since I had leftover red chile sauce from an earlier project, that's just what I did last night.

                                                                                                                                                                                                                                      I made a few enchiladas filled w/cheese (combination of chihuaha, cheddar, and cotija) and minced white onion and a few others filled with shredded roast pork (pulled from the freezer) and some crumbled cotija). Corn tortillas were lightly fried, passed through red chile sauce, rolled and filled. The rest of the sauce and cheese went over the enchiladas and the whole thing was baked for about 15 minutes. With a side salad, that was dinner.