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Yum...enchiladas! I'm making those tonight too! I recommend El Pato sauce or Hatch Enchilada sauce...you can find both on Amazon if your favorite grocery store doesn't carry them. Really good sauce and doesn't have that awful canned sauce taste that the other enchilada sauces do. Someday though... I am going to make my own.
I always include a bit of pinto beans into the meat as well, it makes them extra super tasty. I also add some cheese into the meat mixture, green chiles, green onions and black olives. Roll these all into warmed up corn tortillas that I've dipped into the heated enchilada sauce (you can use flour too but I don't like the gummy taste), fill with the meat mixture, top with more sauce and a cheese mixture ( I usually grate my own, I don't like the preservatives taste of the already grated cheese from the store although the convienence can't be beat) of sharp chedder, monterey jack and sometimes pepper jack or a habenero cheese. Then I top with a few more green onions and black olives. Bake, then I top with some cilantro. Mexican rice and refried beans with cotija cheese on the side. I never use sour cream personally (only with burritos) but many people love that.
I was going to try to make enchiladas myself. I have these basic ingredients.
Ground beef.
Taco bell mild taco sauce
green mild chile enchilada sauce
Fresh pico degallo( onions, tomato, cilantro and other stuff)
Taco mix cheese( cheddar and monterey jack, plus taco sseasonings)
Sour cream.
Then a mexican rice from Lipton or rice and beans from Zattarains.
Soft tortilla shells
Is that about enough?
Meh, not what I would use but it'll do I guess.
Shredded beef instead of ground for me. Taco bell sauce? really? you could just go to Taco bell.
Soft tortilla shells? Never heard of a shell for enchiladas. King size corn only please.
Also the Mexican rice from Lipton's just toss that sodium laden junk in the trash. Make you own for cheaper and just about the same amount of time. Easy and tasty recipes on the net. Then you can heat your own beans and top the rice.
So, nobody uses spices in the meat other than what's in the enchilada sauce?
I mix a little chili powder into the shredded beef. Gives it a smoky flavor.
Lots of options for your question. Garlic and onion powder, salt, pepper, chili powder etc... However if you use quality meat let that flavor shine through and not try to cover it up to much.
Always use corn tortillas for enchiladas. Flour...blasphemy.
Quote:
Originally Posted by Gandalara
Las Palmas is available from Amazon.com, if your local store doesn't have it.
(to jasper12!)
I make Enchiladas from scratch and recently tried the Las Palmas and others. It's just a base just rendered chili peppers or poblanos in water. I make my own sauce .. Wal Mart carries those products here but it's just sort of an ingredient in a decent sauce in my opinion.
Quote:
Originally Posted by maggie2101
It's a crime to use flour tortillas for enchiladas.
Absolutely!
Quote:
Originally Posted by LillyLillyLilly
Flour ... blasphemy
Corn ... just plain blahs
I'll take flour.
The enchiladas I had when I lived in TX were always flour tortillas. Other than the cheese and sour cream, I thought that's what Tex Mex is?
Where in Texas was this??? It's corn here for sure. I think you're confusing some other item with enchiladas..
1. Old El Paso HOT Enchilada Sauce
2. Black Olives
3. Onions (green and yellow)
4. Coarsely ground 80/20 ground beef ("chili meat")
5.Kraft cheese
6. Corn tortillas only
I get the best results with my recipe when I use these items.
Nope, I'm certain I always ordered cheese enchiladas with a choice of red or green sauce. This was in Amarillo.
Well Amarillo is far enough to the north they may serve New York enchiladas. LOL! The corn taste in the tortillas is what truly gives an enchilada the great flavor. I like my flour tortillas for breakfast type tacos and carne guisada (my favorite). Flour for fajita tacos and al carbon and such. Flour tortillas are usually served along side Mexican dishes of all sorts. I happen to love corn everything...
So, nobody uses spices in the meat other than what's in the enchilada sauce?
I use tons of spices - chili powder, cumin (LOVE cumin) onion and garlic powder, adobe powder, and the green chiles I mix in add a nice taste as well. Sometimes I add a douse of different pepper sauces/taco sauces, it really depends on my mood.
Well Amarillo is far enough to the north they may serve New York enchiladas. LOL! The corn taste in the tortillas is what truly gives an enchilada the great flavor. I like my flour tortillas for breakfast type tacos and carne guisada (my favorite). Flour for fajita tacos and al carbon and such. Flour tortillas are usually served along side Mexican dishes of all sorts. I happen to love corn everything...
I agree, I don't understand the love for flour tortillas in enchiladas as it's not authentic or natural. I've dined at many an authentic Mexican restaurant (always a mom and pop shop, and including places in Mexico) and it's always corn tortillas. But hey, to each their own, some people prefer that taste. Again, everyone has the right to their own opinon!
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King size corn only please.
