Re: [CH] Enchilada recipe? - Round Two
Uncle Dirty Dave (xrated@ameritech.net)
Sat, 19 Jul 2003 22:39:29 -0500
At 08:10 PM 7/19/2003 -0500, Pecos B wrote:
>I am in need of a great enchilada recipe. Trouble is, where I am it is not
>easy to get some things.
Second batch .....
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Santa Fe Enchiladas
Categories: Tex-mex, Beef, Poultry
Yield: 35 Servings
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4 1/2 qt ;Water
4 1/2 qt Chicken stock
12 Garlic clove; minced
2 c Gebhardt's chile
-powder
6 tb Bacon grease
35 oz Tomato paste
3 ts Oregano
1/8 c Salt
MMMMM---------------------FILLING & TOPPING--------------------------
3 Iceberg lettuce head;
-shredded
6 lb Ricotta
6 Onion, yellow; chopped
4 lb Longhorn cheddar;
-shredded
2 c Longhorn cheddar;
-shredded
70 Corn tortillas
35 Egg; fried (sunny side
-up)
Sour cream
Prepare the sauce first: Combine the water and stock in a saucepan.
Bring to a boil. Combine the chile powder, bacon fat and several
tablespoons of the hot stock from the other saucepan in a saucepan.
Cook, stirring steadily, over medium heat for 3 to 5 minutes to
remove the raw taste from the chile powder. Stir in the tomato paste,
oregano, salt and garlic. Slowly stir in the remainder of the hot
stock from the other saucepan. Simmer over low heat for 20 minutes.
Adjust seasonings. Set aside.
Preheat the oven to 350 degrees. Chop the onion and combine with the
ricotta in a bowl. Add the first measure of shredded Longhorn Cheddar.
Combine using a fork.
Heat some corn oil to 300 degrees in a deep skillet. Soften the
tortillas by passing them through the hot oil and pressing them
between towels to remove the excess oil.
Fill each tortilla with about 2/3 cup of the cheese and onion
mixture. Roll them up and place them, seam side down, in a lightly
buttered baking dish. Spoon on enough sauce to cover the tortillas.
Cover. Bake about 15 minutes. Uncover. Sprinkle the second measure of
shredded Longhorn Cheddar over. Return to the oven until the cheese
is melted (about 5 minutes). Cover with additional hot sauce. Serve
the tortillas in pairs. Place 1 fried egg on each pair of tortillas.
Garnish with shredded lettuce and sour cream.
FROM: Joel Ehrlich
Uncle Dirty Dave's Archives
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MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Chicken Enchiladas Verdes
Categories: Poultry, Casseroles, Tex-mex, Cheese
Yield: 8 Servings
1 lb Fresh poblano peppers; 4 med
1 lb Boneless cooked chicken at
Room temperature or warm
1/2 c Light packed cilantro leaves
Salt
1 1/2 lb Fresh tomatillos; husks
-removed and rinsed (OR
-drained and rinsed canned
-tomatillos)
2 c Chicken stock; divided
1 1/2 c Vegetable oil; divided
12 Corn tortillas (6-inch dia)
2 oz Chihuahua or Muenster cheese
-chilled
1 md Tomato; peeled and seeded
1/2 c Sour cream (about)
Char, peel, and seed the poblano peppers and set them aside.
Shred the chicken by pulling it apart with your fingers or
by processing it with a medium (4-mm) food processor slicing
disk. There should be 3 to 4 cups. Set aside.
To make the green salsa, mince the cilantro in a dry food
processor fitted with the metal blade. Add the roasted
poblano peppers and 1/4 teaspoon of salt; process until
minced. Add the tomatillos and process until the mixture is
pureed, slowly adding 1 cup of the stock. Process until
smooth.
Transfer the salsa to a nonreactive skillet large enough to
hold a flat tortilla. Add 2 tablespoons of the oil and 3/4
cup of the remaining stock.
Simmer until the sauce thickens slightly, about 15 minutes.
Adjust the seaonings, adding 1/4 teaspoon of salt or more,
as needed. Set the sauce aside in the skillet. (The sauce
can be covered and refrigerated in a bowl for 48 hours.)
Heat the remaining oil in a large, heavy skilet to 325oF.
Layer paper towels on a baking sheet with additional
toweling nearby. To seal each tortilla, slip it into the
hot oil for 15 to 20 seconds, turning it once. Use tongs to
transfer the tortillas to the paper towels and blot to remove
any excess oil. Repeat with the remaining tortillas.
Preheat the oven to 350 F and adjust the oven rack to the
middle position.
To assemble the casserole, work on the tortillas one at a
time as follows:
Warm the sauce and dip a sealed tortilla into the sauce,
coating each side. Rest the tortilla in a 15-X-10-X-3-inch
baking dish (use glass, porcelain, enamel, or earthenware,
as the sauce is acidic). Put a generous half cup of the
shredded chicken on each tortilla, roll it up, and put it
seam-side down in the dish, starting aty one end. Place
the rolled tortillas snugly side by side in the dish and
work on top of the rolled tortillas as the dish fills up
so that no sauce is lost.
Shred the cheese. Stir the remaining broth into the
remaining sauce, and heat it simmering--the sauce will
thicken slightly. Adjust the seasoning and spread all of
the remaining sauce over the enchiladas (rolled tortillas).
Sprinkle with the cheese. Cover the dish with aluminum foil.
Bake until a sharp knife inserted into the enchiladas is
withdrawn hot, about 18 to 20 minutes.
Coarsely chop the tomato. Serve the enchiladas by spooning
them out of the baking dish. Garnish each portion with a
generous spoonful of sour cream and some chopped tomato.
Uncle Dirty Dave's Kitchen
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MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: #5675 Green Chile Enchilada Sauce
Categories: Tex-mex, Sauces
Yield: 1 Servings
1 c Chopped green chile peppers
3 c Tomato juice
1 md Diced onion
1 ts Ground oregano
1 ts Ground cominos (cumin)
1/2 ts Pure garlic powder
1 ts Salt
Preparation: Saute the onions until soft with all spices
and green chilies. Add juice, and simmer 15 minutes.
Pour mixture into a blender and blend until smooth. When
cooling in a refrigerator do not cover.
FOR JALAPENO CHILE SAUCE: Substitute 8 to 12 Jalapeno
peppers, canned with tops cut off and seeds removed for
the green chilies.
FOR RED CHILE SAUCE: Substitute 1/4 to 3/4 cup ground red
chile powder for the green chilies.
Uncle Dirty Dave's Kitchen
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ENJOY!!!
Uncle Dirty Dave's Kitchen
Home of Hardin Cider & Yaaaaa Hoooo Ahhhhh Hot Sauce!!!