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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:
http://chowhound.chow.com/topics/870781
And if you'd like to take a look at the thread with reports on meatballs, the September Dish of the Month, click here:
http://chowhound.chow.com/topics/866162

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:
                          http://www.foodnetwork.com/recipes/ty...

                          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