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Started By
Message
Enchiladas w/ sour cream sauce (w/ pics) (update: post complete)
Posted on 2/26/14 at 10:40 am
Posted on 2/26/14 at 10:40 am
So I love mexican food but ive never really been taught properly how to make good mexican. This is a modification of a recipe i found on the interwebs. Ive made it a couple of times and whether or not it is authentic mexican, I will leave to you guys because I really dont care. It tastes freaking awesome!
This recipe can easily feed 2-3 folks and can easily be doubled/tripled. Here we go!
Gather your ingredients!
1/2 can green chilis
1 pack of fajita mix
1/2 cup sour cream
1 cup of chicken broth
1 lb ground beef or chicken
Tortillas
1 1/2 tbsp flour
1 1/2 tbsp butter
Seasoning salt
Cumin
Chili pepper
Mozzerella cheese
1 can Enchilada sauce
Brown the beef and then add 3/4 can of enchilada sauce, 3/4 pack of fajita seasoning and then seasoning salt, cumin, and chili powder to taste.
In a seperate pot, melt butter then add flour and stir with heat until it starts bubbling.
Add chicken broth and then heat. Just prior to boil, add sour cream and stir it smooth. Add 1/2 can of chilis (i put the whole can in because I love the damn things), the rest of enchilada sauce, the rest of the fajita packet and some seasoning salt. Dont get this too hot or else the sour cream will curdle.
Then get your torillas and stuff them with meat and a pinch of cheese. Roll them and put them in a greased dish.
Pour the sauce over the enchilladas. I always have a little extra meat
so I will throw it on the top. Cover the whole thing with mozz cheese and then bake at 350F for 25 minutes. I know enchiladas have corn tortillas but i hate those so low carb wheat torts it is.
I forgot to take a plated pic so all i got is the "almost finished eating" pic.
Man. That is gonna make a mighty fine turd!
This recipe can easily feed 2-3 folks and can easily be doubled/tripled. Here we go!
Gather your ingredients!
1/2 can green chilis
1 pack of fajita mix
1/2 cup sour cream
1 cup of chicken broth
1 lb ground beef or chicken
Tortillas
1 1/2 tbsp flour
1 1/2 tbsp butter
Seasoning salt
Cumin
Chili pepper
Mozzerella cheese
1 can Enchilada sauce
Brown the beef and then add 3/4 can of enchilada sauce, 3/4 pack of fajita seasoning and then seasoning salt, cumin, and chili powder to taste.
In a seperate pot, melt butter then add flour and stir with heat until it starts bubbling.
Add chicken broth and then heat. Just prior to boil, add sour cream and stir it smooth. Add 1/2 can of chilis (i put the whole can in because I love the damn things), the rest of enchilada sauce, the rest of the fajita packet and some seasoning salt. Dont get this too hot or else the sour cream will curdle.
Then get your torillas and stuff them with meat and a pinch of cheese. Roll them and put them in a greased dish.
Pour the sauce over the enchilladas. I always have a little extra meat
so I will throw it on the top. Cover the whole thing with mozz cheese and then bake at 350F for 25 minutes. I know enchiladas have corn tortillas but i hate those so low carb wheat torts it is. I forgot to take a plated pic so all i got is the "almost finished eating" pic.
Man. That is gonna make a mighty fine turd!
This post was edited on 2/26/14 at 11:12 am
7
Posted on 2/26/14 at 10:41 am to Jibbajabba
?
Posted on 2/26/14 at 10:43 am to Jibbajabba
quote:
Premature post!
I hate when I premature sour cream sauce everywhere
Posted on 2/26/14 at 10:45 am to GotDucks?
No such thing. Haha
Posted on 2/26/14 at 4:55 pm to The Stash
Shameless bump from my evening boys and girls.
Posted on 2/26/14 at 5:06 pm to Jibbajabba
Nom Nom
Posted on 2/26/14 at 5:09 pm to Jibbajabba
very similar to a recipe my gf uses. only thing we substitute out is making our own enchilada sauce. we cant find a can of sauce that doesnt taste like a mixture of aluminum and crap.
i love enchiladas
i love enchiladas
Posted on 2/26/14 at 5:16 pm to Jibbajabba
Iwei
Posted on 2/26/14 at 5:21 pm to Deactived
Got a recipe for your sauce?
EtW: inb4gay
EtW: inb4gay
This post was edited on 2/26/14 at 5:22 pm
Posted on 2/26/14 at 5:28 pm to LNCHBOX
hmmmm
but for real if anyone knows of a good premade sauce, list it please
but for real if anyone knows of a good premade sauce, list it please
Posted on 2/26/14 at 5:29 pm to Jibbajabba
IWEIWTQ
Posted on 2/26/14 at 5:43 pm to Jibbajabba
I had no idea that they made metal sporks.
Posted on 2/26/14 at 5:46 pm to Deactived
Think I remember someone having a pictorial of a homemade sauce. All kinds of chili peppers ground up. Need to search. Was a great thread.
Posted on 2/26/14 at 5:51 pm to Oenophile Brah
yes!
damnit who was that? yea he was using dried up peppers and all kinds of other goodies. he'll probably see this thread im hoping
damnit who was that? yea he was using dried up peppers and all kinds of other goodies. he'll probably see this thread im hoping
Posted on 2/26/14 at 5:56 pm to Jibbajabba
would eat, but I would add some peppers to the recipe...jalapenos, serranos or some habaneros.
Posted on 2/26/14 at 6:02 pm to Deactived
Posted on 2/26/14 at 6:18 pm to Deactived
These are good.... really really good. Fido98 is a hell of a cook. You can substitute a beef filling as well.
Enchilada Sauce:
1/2lb 90/10 ground beef
1/4 cup Oil
1/4 cup flour
1/2 tsp black pepper
1 tsp salt
1 Tbsp Tomato paste
1 crushed garlic clove
2 tsp ground cumin
1/2 tsp dried mexican oregano
2 T Pure (New Mexico) chile powder (I grind my own, of course)
1 T Ancho Chile Powder -
3 cups chicken broth (or water)
Heat the oil in a skillet over medium-high heat. Brown meat (Don't drain) Stir in the flour and continue stirring for 3 to 4 minutes, or until it begins to darken. Add the rest of the ingredients except the broth and cook about a minute more. Add chicken broth or water and cook until the sauce thickens. Turn heat to low and let sauce simmer for 15 minutes. Add water/broth to adjust the thickness.
Cheese Enchiladas
Ingredients:
1/2 cup vegetable oil
6 Large Homemade corn tortillas
1 cup each shredded cheddar/jack/Deluxe american cheese
Preheat the oven to 450.
Pour the oil in a small skillet, heat oil until about 150 and dip the tortillas one at a time for a few seconds until softened. Drain & stack them in foil keeping wrapped between tortillas
Pour 1/2 cup of sauce in a baking pan.
Take a tortilla, add about 1/4c cheese and roll it. Place rolled tortilla in baking dish, seam side down. Continue until you are out of room in the pan. Take remaining enchilada sauce, and pour it over the rolled tortillas. Sprinkle remaining cheese or grate new cheese if you are out. Bake for 10 minutes or until sauce is bubbly and cheese is melted.
fido98's red chile rice with cilantro
1Tbsp Vegetable oil
1/4 onion finely diced
1 medium clove garlic minced
2tsp chile powder (Homemade or labeled Pure or New Mexico)
1tsp cumin
1Tsp salt
1 Tbls Tomato paste
1 Cup long grain rice
2 Cups Chicken broth
1/4 cup cilantro, chopped
In a preferably non-stick sauce pan saute onion in oil until tender. Add everything else except broth and cilantro and saute 1 minute more. Add Broth and bring to a simmer on high heat. Cover pot and turn heat to low. Set timer for 15 minutes. Turn off heat. Do not remove lid for another 10 minutes and let rice steam. Remove lid, add cilantro and fluff rice.
Enchilada Sauce:
1/2lb 90/10 ground beef
1/4 cup Oil
1/4 cup flour
1/2 tsp black pepper
1 tsp salt
1 Tbsp Tomato paste
1 crushed garlic clove
2 tsp ground cumin
1/2 tsp dried mexican oregano
2 T Pure (New Mexico) chile powder (I grind my own, of course)
1 T Ancho Chile Powder -
3 cups chicken broth (or water)
Heat the oil in a skillet over medium-high heat. Brown meat (Don't drain) Stir in the flour and continue stirring for 3 to 4 minutes, or until it begins to darken. Add the rest of the ingredients except the broth and cook about a minute more. Add chicken broth or water and cook until the sauce thickens. Turn heat to low and let sauce simmer for 15 minutes. Add water/broth to adjust the thickness.
Cheese Enchiladas
Ingredients:
1/2 cup vegetable oil
6 Large Homemade corn tortillas
1 cup each shredded cheddar/jack/Deluxe american cheese
Preheat the oven to 450.
Pour the oil in a small skillet, heat oil until about 150 and dip the tortillas one at a time for a few seconds until softened. Drain & stack them in foil keeping wrapped between tortillas
Pour 1/2 cup of sauce in a baking pan.
Take a tortilla, add about 1/4c cheese and roll it. Place rolled tortilla in baking dish, seam side down. Continue until you are out of room in the pan. Take remaining enchilada sauce, and pour it over the rolled tortillas. Sprinkle remaining cheese or grate new cheese if you are out. Bake for 10 minutes or until sauce is bubbly and cheese is melted.
fido98's red chile rice with cilantro
1Tbsp Vegetable oil
1/4 onion finely diced
1 medium clove garlic minced
2tsp chile powder (Homemade or labeled Pure or New Mexico)
1tsp cumin
1Tsp salt
1 Tbls Tomato paste
1 Cup long grain rice
2 Cups Chicken broth
1/4 cup cilantro, chopped
In a preferably non-stick sauce pan saute onion in oil until tender. Add everything else except broth and cilantro and saute 1 minute more. Add Broth and bring to a simmer on high heat. Cover pot and turn heat to low. Set timer for 15 minutes. Turn off heat. Do not remove lid for another 10 minutes and let rice steam. Remove lid, add cilantro and fluff rice.
Posted on 2/26/14 at 6:48 pm to Sig
I still looking for a good spanish rice recipe that is relatively simple. Any suggestions?
Posted on 2/26/14 at 6:51 pm to Deactived
jones, the heb mild enchilada sauce is pretty good IMO
eta- OP, i have never had a bad enchilada(never had one w/ flour tortilla either) would destroy
eta- OP, i have never had a bad enchilada(never had one w/ flour tortilla either) would destroy
This post was edited on 2/26/14 at 6:52 pm
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