How do I get my chicken enchiladas to taste like restaurant enchiladas?

Question

Does anyone have/know where I can get a resturaunt recipe?

Answer 1

Here is my homemade enchilada sauce recipe. I learned it from a lady who hailed from Louisiana and my friend from Mexico city says it is like his Mom's so it is very Authentic and delicious. You need chili powder choose mild, medium or hot not Chili powder. cumin, fresh yellow onions, cocoa powder, , catsup, cilantro, vegetable oil. I prefer corn, canola or olive oil. Ripe black olives whole pitted or sliced and a bottle or can of beer . Chicken stock preferably made from the bones of the chicken you've cooked for the enchiladas. Scallions, sour cream and cheese of your choice (I prefer jack) Warm a handful of chili powder over low heat with a tablespoon of cumin in a medium sized pot. ( Do not allow the spices to smoke) Peel & dice you onion add them to your pot heat to medium add a few tablespoons of oil . Cook and stir until the onions are soft. Add juice from the can of olives. Add a few tablespoons of catsup and a tablespoon of cocoa powder. Add your beer and chicken stock. I thicken mine by throwing in a few corn tortillas. Cook for at least an hour over medium low heat after the sauce has come to a boil adding water if the mixture becomes to thick. To assemble enchiladas dip corn tortillas in this sauce and cook each side in a frying pan until they soften. .Fill with a mixture of cooked torn up chicken, sour cream, cheese if desired , some crushed or sliced olives and some chopped cilantro. Roll and top with the remaining sauce, some more cheese and olives, cilantro and green onions if desired. This is a rough recipe and is a liitle different each time I make it . Since most of the ingredients are cooked this just needs to be warmed through in the oven about 10 minutes covered and 10 more minutes uncovered to crisp up the cheese. The cocoa is the mystery ingredient and shouldn't be the sweetened type.

Answer 2

Los Barrios Family Cookbook: Tex-Mex Recipes from the Heart of San Antonio

The BEST enchiladas.

Answer 3

Get Green and red enchilada sauce one large of the red and a small of the green mix and pour half in a pan. Heat cooking oil in two pans one for chopped chicken and one for the tortillas to soften them up. To the chicken add one teaspoon taco seasoning after you cook and one chopped onion. Wrap in 12 soft corn tortillas with cheese and pour the rest of the sauce on top and cheese the trick is to go to a Mexican market and get queso cheese (yep that's the name)

Answer 4

OOOps I thought you meant Tamales.
take a large 1gal pot to the restaurant and grovel on you knees begging with a twenty $ between your fingers
get back home and lie.

Of course you could learn Mexican and beg for work in the kitchen and learn first hand in exchange for food.
or move to Mexico

Answer 5

soak overnight in rice wine