Re: Cheese Enchiladas

titluvr48 said:

Judy Bolton said:

Cheese Enchiladas

Quoted message said:

Making the enchilada sauce in a skillet makes it easier to dip the
tortillas.

Quoted message said:

Enchilada Sauce

Quoted message said:

2 tablespoons oil
1/2 cup chopped onion
1 large garlic clove, minced
1 tablespoon flour
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin
1 teaspoon salt, or to taste
1 (1 3/4 -ounce) can tomato puree
1 1/4 cups chicken broth

Quoted message said:

Enchiladas

Quoted message said:

3 cups grated Monterey Jack cheese
3 cups grated Cheddar cheese
12 (8-inch) flour tortillas
Enchilada Sauce (from this recipe)
Sour cream
Picante sauce

Quoted message said:

Spray a 9-by-13-inch pan with nonstick spray. Set aside. Preheat the oven
to 350 degrees. Sauce: Heat the oil in a skillet. Saute onion and garlic
until soft. Add flour and cook 1 minute, stirring. Add remaining
ingredients and simmer, partly covered, for 15 minutes. Enchiladas: Mix
the cheeses. Warm tortillas briefly in the microwave. Using tongs, dip a
tortilla on both sides in the Enchilada Sauce. Place 2 or 3 tablespoons
cheese in its center. Roll up and place seam side down in the prepared
pan. Repeat until you have used up the tortillas. Pour remaining sauce
over the tortillas and sprinkle with leftover cheese. Bake uncovered for
25 minutes or until the cheese is melted. Serve with sour cream and
picante sauce.

Quoted message said:

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From a former cook in a Tex-Mex restaurant in Texas, great recipe, but
you could add cubed onions to the cheese mix...hmmmm.

Doesn't "enchilada" mean chillied? Where are the chiles?

-bwg

-bwg said:

Doesn't "enchilada" mean chillied? Where are the chiles?

Yes it does, and something like that should be called entomatadas, not
enchiladas, because they feature tomatoes, not chiles.

But there are other things about this recipe that have nothing to do
with either Tex-Mex or Mexican.

I've never seen or heard of anyone in real life dipping flour, instead
of corn, tortillas into sauce and trying to turn such a soggy mess
into any kind of 'ladas, be they enchiladas, entomatadas, enmoladas,
or enfrijoladas.

I can't imagine someone cooking such a mess as the oringinal poster's
recipe and then being proud of having cooked it.

David

"david the elder" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

-bwg said:

Doesn't "enchilada" mean chillied? Where are the chiles?

Yes it does, and something like that should be called entomatadas, not
enchiladas, because they feature tomatoes, not chiles.

But there are other things about this recipe that have nothing to do
with either Tex-Mex or Mexican.

I've never seen or heard of anyone in real life dipping flour, instead
of corn, tortillas into sauce and trying to turn such a soggy mess
into any kind of 'ladas, be they enchiladas, entomatadas, enmoladas,
or enfrijoladas.

I can't imagine someone cooking such a mess as the oringinal poster's
recipe and then being proud of having cooked it.

David

Where I live most of the Mexicans make enchiladas with flour tortillas.
They don't use a sauce though. They use powdered chiles.

Ms P

Ms P said:

Where I live most of the Mexicans make enchiladas with flour tortillas.
They don't use a sauce though. They use powdered chiles.

Ms P

That's interesting to me, especially enchiladas made without sauce. Do
you mind telling us where you live?

David

"david the elder" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Ms P said:

Where I live most of the Mexicans make enchiladas with flour tortillas.
They don't use a sauce though. They use powdered chiles.

Ms P

That's interesting to me, especially enchiladas made without sauce. Do
you mind telling us where you live?

David

I live in the southwest corner of Kansas. It was quite the revelation to me
when I first moved here and couldn't get an enchilada like I was used to. A
lot of the old Mexicans here don't even eat corn tortillas. I was told they
consider corn tortillas "low class."

Ms P