Okay, here's some search terms for you. Find an assembly method that works for you and use it for everything, as the way they go together doesn't change unless you change styles -- restaurant/rolled or homestyle/stacked. Chicken Ranchero Enchiladas Sour Cream Enchiladas Beef enchiladas Cheese enchiladas Verde enchiladas Any recipe site is going to have a lot of these types of recipes, along with others. A lot of beef enchilada recipes will call for ground beef. I find that it's a better result if you use "chili meat", a coarser grind. Most of the best restaurants spice the meat and cook it slow on a grill, and it may be possible to do this in a slow cooker.
-----Original Message----- From: Lois Swartz via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Wednesday, March 06, 2019 6:21 PM To: cookinginthedark@acbradio.org Cc: Lois Swartz <w5m...@gmail.com> Subject: Re: [CnD] recipe needed Nicole, Thank you for the help! My son asked me to get some recipes. Lois -----Original Message----- From: Nicole Massey via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Wednesday, March 06, 2019 6:05 PM To: cookinginthedark@acbradio.org Cc: Nicole Massey <ny...@gypsyheir.com> Subject: Re: [CnD] recipe needed Okay, what kind? Enchiladas consist of three elements -- filling, tortillas (most often corn tortillas blanched in warm chicken stock to make them pliable) and sauce. Fillings can range from cheese to beef, pork, chicken, chicken and spinach, or the rare veggies, while sauces range from chili con carne, sour cream sauce, Verde sauce, ranchero sauce, and other more exotic options. (Note, chili con carne and what we think of as a bowl of chili aren't the same thing) There's also a thing called "enchilada sauce" that is tomato based with spices, but I can't remember having it in a restaurant around here. (And I've been to a *lot* of Mexican restaurants in my lifetime) A sprinkling of cheese is a common garnish on the sauce. The important thing is that you can't go wrong if you stick to the basic genre of Mexican food. Spice your meat using standard recipes you find on the internet, don't forget to blanch your tortillas if you're going to do restaurant style enchiladas, (home style are stacked like lasagna and need no blanching) and don't put too much sauce on them, enough to get everything flavored with sauce but not so much you're making enchilada soup. One more hint -- if you're going to do shrimp enchiladas, don't get too large with them -- salad shrimp are probably a bit too small, but 16-20's are too big for enchiladas. -----Original Message----- From: Lois Swartz via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Wednesday, March 06, 2019 3:49 PM To: cookinginthedark@acbradio.org Cc: Lois Swartz <w5m...@gmail.com> Subject: [CnD] recipe needed Does anyone have a recipe for enchiladas? I sure would appreciate any? Lois _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
