Thursday, September 04, 2008

Where Are the Good Enchiladas?

I need some help. The missionaries are coming over for dinner this Sunday. I like to ask them what their favorite dinner is & they usually try to be polite & say "oh, anything is great". But I truly want to know what their favorite dinner is so I can make it for them. Well, last month one of the elders told me he really loves roast. So roast it was & he enjoyed it. I could tell. :) This time I worked it out of the other elder that he really likes enchiladas. Now here's my problem. I haven't really mastered enchiladas yet, but I'd like to feed that hard working young man what he wants this Sunday. Do any of you guys have a super good recipe? Can you point me in the right direction? Thanks!

11 comments:

Keri said...

Do you know if he likes red or green enchiladas? Being that I'm from NM, I've got some good recipes & I think I could help. Just let me know, red or green.

andrea said...

Candace-
If you go to foodnetwork.com and type in enchiladas in the search, find Tyler Florence's " Chicken Enchiladas with Roasted Tomatillo Chile Salsa." They are REALLY good! I made them forever ago, but can still taste the deliciousness now.

You could definitely tone the recipe down too, it has a lot of extra stuff you could make but the basic recipe is great. Or just take them to Nueve Acapoco :)

chanel said...

you are sooooo NICE!!!!!
i don't have a good recipe, sorry, but i think you're incredible. i haven't fed missionaries in a long time!!!!

Ariane said...

The recipe I really love is in the Betty Crocker Cookbook. It's the vegetarian enchiladas but I always add chicken to it (you could probably do beef too if you wanted). It's a red enchilada and I think it's really good and, since it's Betty Crocker, it's fairly simple...which I always appreciate!

Janae said...

I just made these: http://pickypalate.blogspot.com/2008/08/fiesta-chicken-and-spinach-enchiladas.html
They're a little bit hot, so keep that in mind if you make them. (just use less jalapeno if you don't want it hot)

and these are my favorite:
http://pickypalate.blogspot.com/2008/02/tempting-shredded-chicken-taquitos.html
I guess they're not enchiladas, (they're taquitos) but they are SOOOOO good!

Good luck.

Eternal Sunshine said...

I don't have my recipe here at work, or I would share it with you

I can remember some of it - the sauce has cheddar cheese soup, milk, onions and green chilies (I'm sure there's more). Then the tortillas are soaked in the cheese mixture, filled with ground beef, and rolled and topped with more cheese. The process is pretty much the same no matter what the recipe...

The hardest part of enchiladas is the rolling and keeping together, so sometimes, we layer the ingredients like lasagna and have an enchilada casserole instead of individual enchiladas...

Don't know if that helps or not...

cbhoff said...

Brandt LOVES my enchiladas. I like them too but he will eat about 5 of them in one sitting. I have to tell him before hand that he can only have 3. Here’s the recipe for 2 different ways of making them. You can either boil the chicken (option 1) or dice it and cook it in a pan (option 2)…

Makes enough for 4-5 people:

3 boneless/skinless chicken breasts
Small can diced green chilies
1 medium size can of green chili enchilada sauce
1 medium size can cream of chicken
8 ounce bag of shredded cheese (I use cheddar but you can you Mexican mix or anything else)
Olive oil (for option 1)
Salt
Pepper
Paprika
Chili powder
Garlic powder
Cumin
Flour tortillas
Refried beans (optional)

Option 1 (Chicken boiled and shredded)
Place whole chicken breasts into boiling water and cook until done. Meanwhile, in a mixing bowl, add the green chili sauce and cream of chicken and mix together. Once the chicken is done, take out the chicken breasts and shred using 2 forks. In a pan, add 1/2 the green chili sauce and cream of chicken mixture, diced green chilies, a dash of salt, pepper, paprika, garlic powder, cumin and 2 dashes of chili powder. Turn heat to medium. Once the liquid mixture is heated, add shredded chicken and stir until it’s mixed thoroughly. Add 2 handfuls of cheese, stir until melted in and turn off heat. If you want to use beans, add them to the bottom of a 9x13 pan. Pour on 1/4 of the remaining green chili sauce and cream of chicken mixture. One, by one, fill tortillas with the chicken mixture, fold and place in pan. Continue until all the chicken mixture is used. Once all the enchiladas are in the pan, add the remaining green chili sauce and cream of chicken mixture over the enchiladas. Sprinkle the remaining cheese on top. Place uncovered in a 375 degree oven until cheese in completely melted and top of tortillas are crispy. Add whatever toppings you want and enjoy!

Option 2 (Chicken pieces cooked in a pan)
Cut up the chicken into really small pieces. Add a drizzle of olive oil to a pan and turn heat to medium. Once it’s hot, add the chicken pieces. Add a dash of salt, pepper, paprika, garlic powder, cumin and 2 dashes of chili powder and the diced green chilies. Stir until chicken is completely cooked. In a separate mixing bowl, add the green chili sauce and cream of chicken and mix together. Add half of this mixture to the pan and stir until mixed through. Now add 2 handfuls of the cheese and stir until melted. Remove from heat. If you want to use beans, add them to the bottom of a 9x13 pan. Pour on 1/4 of the remaining green chili sauce and cream of chicken mixture. One, by one, fill tortillas with the chicken mixture, fold and place in pan. Continue until all the chicken mixture is used. Once all the enchiladas are in the pan, add the remaining green chili sauce and cream of chicken mixture over the enchiladas. Sprinkle the remaining cheese on top. Place uncovered in a 375 degree oven until cheese in completely melted and top of tortillas are crispy. Add whatever toppings you want and enjoy!

Olivia Carter said...

I don't know if this is two "down home cooking" but it may be the comfort food he's looking for. But I like the enchiladas that where you...

1.cook the chicken & onions & a can of green chillies in the frying pan.
2.Then add a thing of cream cheese & stir until melted.
3. Then you stuff some flour tortillas.
4.Then place them in a pan & cover them in red enchilada sauce & cheese.
5.Bake covered at 350 degrees for 20-25 min.

Super easy, but VERY American enchiladas.

Jessica said...

hey candace! i cant help much with the enchiladas, i just make mine up as i go.
i am doing a giveaway on my blog today, check it out! :O)

Misty said...

Hey there!
I've got a red spicy recipe and a mild green chile one. Send me your email address and I'd be happy to send them to you.

Misty Johnson

Brooke said...

Dude, your mom and Heather have the best recipe! I've been using it for years. It's a general red sauce, chicken kind. I also have a spicy chicken kind that is my fave, it has mozz cheese and a creamier sauce...yum. but a little spicy;) But seriously! check with Heather or your mom about those red ones cuz they're a crowd favorite.

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