can anyone tell me of any good ways to make enchiladas?

Question

can you also tell me any good ways of making really good guacamole?

Answer 1

hey just now i red one article about that..and brain
http://www.chennaivoice.com/self.htm
hope it will help u

Answer 2

You will need a baking pan, like one of those square ones with the raised sides. I guess you should lightly grease the pan so the enchiladas don't stick too much. And you need:

* Cooked shredded chicken, like from a rotisserie chicken. Or, for cheese enchiladas, use shredded cheese instead.
* Shredded cheese, such as the shredded Monterey Jack that comes in a bag;
* Tortillas - corn tortillas, NOT flour!
* Sauce. Here's a good green sauce for enchiladas: Buy a couple of those little cans of Herdez Salsa Verde, and whiz the contents in the Cuisinart with one or two chopped serrano peppers and a handful of fresh cilantro. Put the sauce in a pan over low heat, and warm it slowly. Preheat the oven to about 350 degrees.

* Heat the tortillas so that they soften. You can do that in a microwave;
* Take one warm tortilla, put it flat on top of the warm sauce in the pan, use tongs or two forks to turn it over, and coat both sides with the sauce;
* Put the tortilla in the baking pan. Fill it with a couple of tablespoons full of shredded chicken. Roll it into a cigar shape and place it seam side down, so that it won't come unrolled. Repeat with more tortillas till the pan is full.
* Pour sauce over the top;
* Put shredded cheese on top of the sauce;
* Cover the pan with foil and put in the oven;
* I would peek after maybe 20 minutes, and decide if it's now time to take the foil off for the last few minutes of cooking.

Answer 3

I make chicken enchiladas with "old chicken" meaning already roasted or rotisserie chicken. I mix it with sauteed onions, garlic, and a little bit of jalapenos. I sometimes add a small can of diced tomatoes. Then in a separate pot I make a roux with butter and flour (equal parts, normally about 8 tablespoons each) then add about 4 or so cups of milk and 4 or so cups of cheddar or Monterrey jack cheese. Then mix it all together and roll them in corn tortillas that are warmed over a open fire. Place in a baking pan then cover in the left over mix bake for about 35-45 minutes. As for the guacamole- two avocados mashed with finely diced red onion and finely diced tomatoes, season to taste with salt and pepper.

Answer 4

Sour Cream Enchiladas
2# hamburger
1 pkg. enchilada seasoning mix, or taco seasoning mix
16 oz. tomato sauce
1/2 cup water
2 pkg. Aztex flour tortillas
2 cans cream of chicken soup
12 oz. sour cream
1 large pkg. of grated cheddar cheese.
Brown hamburger. Drain off grease. Add seasoning mix, tomato sauce and seasoning mix. Heat until bubbly. Pour mixture in tortillas (warm tortillas in microwave for easier handling) Fold or roll tortillas. Place folded side down in greased 9 x 13 pan. Heat chicken soup and sour cream to boiling in microwave. Pour over enchiladas. Sprinkle grated cheese on top. Bake at 350 degrees for 20 to 30 minutes, or until hot.
These are awesome you will love them.

Answer 5

Guacamole: Avocados (however many you want. I usually use 2). Add 1 medium diced tomato, 1 medium diced onion, a sprinkling of garlic powder, 1 or 2 diced jalapenos (seed and devein if you don't want it too hot and WASH YOUR HANDS WELL afterwards). Mash with a potato masher until pretty smooth, salt and pepper to taste.

Answer 6

Three Cheese Chicken Enchiladas

1/3 cup oil
10 corn tortillas
1 can mild enchilada sauce
4 oz cream cheese
4 oz sour cream
1/4 tsp salt
1/4 tsp cumin
1/4 tsp pepper
2 cups shredded chicken (about 2 small breasts, poached)
2 cups shredded Monterrey Jack cheese
2 cups shredded cheddar cheese
1/4 cup green onions (about 3)
sour cream
guacamole

Heat oven the 350ºF. In a small skillet, heat oil over medium heat until hot. With tongs, dip each tortilla in hot oil, turning quickly to soften. Lay staggered on a plate.

In a large bowl, stir together cream cheese and sour cream until smooth. Stir in salt, cumin and pepper. Stir in chicken, 1 cup of jack cheese, all of the cheddar cheese and green onions.

Pour 1/3 of the enchilada sauce on the bottom of a greased 9x13” pan. Place 1/3 cup of chicken mixture in a tortilla and roll tightly. Place seam side down. Cover with the remaining enchilada sauce. Cover w/ foil, and bake for 25 minutes. Remove foil, sprinkle remaining jack cheese to top of each enchilada and bake for 3 more minutes, Garnish with sour cream and guacamole.
___________________________________

Sour Cream Chicken Enchiladas

Filling:
4 chicken breasts
1 onion, chopped
1 T. margarine
1 (4 oz.) can chopped green chiles
1 - 1/4 C. shredded cheddar cheese
2 (4 oz.) cans sliced mushrooms, drained
1/2 t garlic powder
1/2 t chili powder
1 cup sour cream

8 large flour tortillas

Sauce:
1/4 c flour
1/4 c melted butter
1 -1/2 c shredded monteray jack cheese
1 -1/2 c sour cream
chili powder to taste

Rinse chicken. Cook in water to cover until tender. Drain, reserving 1-1/2 cups of broth. Cool, debone, and chop.

Saute onion in margarine in large skillet. Add chicken, green chilis, mushrooms, cheddar cheese, garlic powder, 1/2 t chili powder and 1 c. sour cream. Mix well.

Microwave tortillas until softened. Spoon chicken mixture into each tortilla and roll. Place seam side down in 13X9 baking dish.

Blend flour and butter in saucepan. Stir in reserved broth and 1 C. jack cheese, 1-1/2 cups sour cream and additional chili powder. Pour over enchiladas. Bake 350 for 30 minutes. Sprinkle with remaining jack cheese and put back in oven until cheese melts. Works fine with reduced fat sour cream.

Answer 7

Title: ENCHILADAS
Categories: Mexican, Main dish, Meats, Cheese/eggs
Yield: 12 servings

---------------------------------ENCHILADAS---------------------------------
1 tb (rounded) shortening
1 tb Flour
1 1/2 tb Red chili powder
2 c Water
Corn tortillas
Filling (see below)

----------------------------------FILLING----------------------------------
2 lb Lean ground beef
1 sm Onion
1 lg Ripe avocado, diced
Salt
Mozzarella, Cheddar,
- Monterey Jack cheese,
- shredded, as desired

ENCHILADAS: To make sauce, melt shortening in skillet. Add flour; mix
well.
Stir in chili powder and water. Bring to boil, cooking and stirring until
thickened. (Should be thick enough for dipping corn tortillas.)
FILLING: Cook ground beef until brown. Add diced onion, avocado and salt;
mix
thoroughly.
Dip corn tortillas in sauce. Fill with meat mixture and lots of cheese.
Roll and serve piping hot.
Preparation time: 15 minutes

-----

Title: Super Beef Enchiladas
Categories: Mexican, Beef
Yield: 6 servings

1 1/2 c Beef; shredded cooked
1 1/2 c Sharp cheese; shredded
1/2 c Onion; chopped
1 c Cream of mushroom soup
1 c Tomato soup
10 oz Enchilada sauce; mild
12 Corn tortillas

Combine beef, onion and 1/2 cup cheese:set aside. Combine soups and
sauce. Dip tortillas in hot oil a few seconds on each side to soften.
(I used the microwave to heat them up) Top each with a heaping
tablespoon beef mixture, roll up and place seam side down in 13x9"
baking dish. Pour sauce over and top with 1 cup cheese. Bake 350~ for
1/2 hour.



NEW MEXICO ENCHILADAS

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Beef, ground
2 Garlic cloves, minced
-(or less)
1 t Salt (more or less
-to taste)
Pepper
3 t Chili powder (or less,
-to taste)
1 T Flour
4 oz Tomato sauce
8 oz Water
2 Corn tortillas
2 Eggs
Vegetable oil
1 c Lettuce, shredded
1 lg Tomato, chopped
1 md Onion, chopped
5 oz Cheddar cheese, grated

Saute the beef over medium heat until it has lost its raw red color,
chopping it with the edge of a spoon into small pieces as it cooks. Add the
garlic and spices and cook another 3-4 minutes. Add salt, pepper and chili
powder to taste. Remember that the flavor of chili mellows as it cooks,
although it won't get less hot. Add the flour to the meat mixture and stir
well. Add the tomato sauce and water. Simmer gently (uncovered) for about
45 minutes, until it has thickened and the flavors are blended.

Heat about 1/4 inch of oil in a small skillet over medium-high heat, until
it sizzles when a bit of tortilla is dropped in. Soften the tortillas
briefly in the oil, one at a time, about 5 seconds on a side. (Turn with
tongs, being careful not to tear them.) Drain on paper towels. Prepare
another small skillet with a small amount of oil in the bottom, enough for
frying an egg.

Assembling the enchiladas requires you to keep track of several things at
once. Start an egg frying for each enchilada. Make sure that the yolk is
cooked soft, not hard! Put one tortilla on a dinner plate. Cover it with a
medium-thick layer of meat sauce. Sprinkle chopped onion and grated cheese
on top. Sprinkle lettuce and chopped tomato around the edge. Top with
another tortilla. Cover with more meat sauce, sprinkle more onion and
cheese. Now top with the fried egg and serve immediately.

NOTES:

* New-Mexico-style enchiladas with eggs -- This is the way my grandmother
and aunt made enchiladas; I haven't lived in New Mexico myself, but that's
where this recipe came from. Yield: Serves 2.

* You can also make single-decker enchiladas, for people with small
appetites. Omit the second layer of tortilla, meat, onion and cheese, but
don't forget the egg. If you make single-deckers, you will need twice as
many tortillas and twice as many eggs, but the same amount of the other
ingredients.

: Difficulty: easy to moderate.
: Time: 10 minutes preparation, 45 minutes simmering, 5 minutes assembly.
: Precision: approximate measurement OK.