Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
Kats, I just use Bueno frozen red chile and adapt one of the recipes off of their website (buenofoods.com) for the sauce. Cook it in a skillet. In another skillet I heat about 1/2 to 1 inch of oil to hot. Dip corn tortillas in the hot oil for a couple of seconds (one at a time) and drain, then dip the tortilla into the hot enchilada sauce, onto a plate, then top with whatever you want. You can stack as many as you want, as high as you want with as many or few toppings. In my household, the most common toppings are browned ground beef, onions, cheese, sour cream, guacamole (if it's on hand) and extra sauce.
As a side note, I never had rolled enchiladas until I went to school - I hated them! The flat ones are commonly known as Santa Fe enchiladas (or Santa Fe style).
Sorry I can't give you more in the way of measurements...
Oh, omelets tonight. Might even fix some biscuits and gravy...we'll see...
We had those really long baking potatoes topped with green onions, bell peppers, mushrooms, grilled chicken and cheddar cheese! Oh cottage cheese too no dessert no room.
Potato and cheese soup with ham. Giant flaky biscuits.
Please register to post and access all features of our very popular forum. It is free and quick. Over $68,000 in prizes has already been given out to active posters on our forum. Additional giveaways are planned.
Detailed information about all U.S. cities, counties, and zip codes on our site: City-data.com.
Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
