I'm making tacos and cheese enchiladas for dinner tonight. My last few attempts at the enchiladas haven't been too great but my family is willing for me to try again. They come out real thin with not much cheese flavor -- so is the cheese chunked or shredded or what? And does anyone have a good, mild sauce for the enchildadas?
help -- how to make cheese enchiladas?
- Thread starter ellen
- Start date
heather_in_sf
Well-known member
Hi Ellen, Here is our T&T favorite - Cheese Enchiladas with Green Saucefrom the old Trader Vics >>>
We love these. You can fiddle with the filling too, last time I made these I had some left over roasted chicken, about 1 1/2 cups, and so I didn't add all of the cottage cheese. oh they were so good, I'm making them next weekend too.
Cheese Enchiladas with Green Sauce
2 c cottage cheese
1 lb New York white cheddar, shredded
1/4 c chopped, cooked onions
2 Tbsp chopped olives
2 Tbsp chopped jalapeños (I used mild Ortega canned chilis)
1 tsp salt
1 tsp MSG (omit!)
12 tortillas
Oil
(see sauce recipe below)
Mix cheese, onions, olives and chiles with seasonings. Fry the tortillas in oil until soft and pliable (not crisp) (10-15 seconds per side). Drain and dip into sauce, coating both sides well. place filling into center of individual tortillas, and roll up. Place into a greased casserole with loose end of tortilla facing down. Pour remaining sauce over enchiladas and bake at 350 degrees F oven until baked through, about 45 minutes. Serve with sour cream. (and we always put guacamole on top too)
Green Enchilada Sauce
2 cans cream of mushroom soup
1 small can Ortega chiles (3.5 oz), drained
1 large onion, chopped
1 clove garlic, minced
1 can chicken stock
1/2 cup raw, pureed spinach (or thawed and drained frozen - pureed) (I put the raw spinach in the blender first, then add 1/2 can of chicken broth to get it going, then add the rest of the spinach and other ingredients, adding the rest of the broth to the sauce per the directions)
1/2 tsp salt
1 tsp MSG (omit!)
2 tbsp flour (or you can use cornstarch)
1/2 pint sour cream
In a blender, puree soup, onion, garlic, and chiles. In a saucepan, combine blended mixture with chicken broth and bring to a boil. Add spinach and seasonings and let simmer for 15 minutes. Make a thin emulsion of flour and water, and add to sauce to thicken. Stirring constantly, bring to another boil. Serve with cheese enchiladas. (by the way, this sauce is so good, we made it once with 2 bags of spinach and served it as a soup - wonderful)
(Assembly note: to make this easier, I use one of those flexible cutting mats, spoon a little of the sauce on the mat and then coat the fried tortilla on it, add the filling, roll up and then place in the dish. much easier than trying not to burn your fingers to hold a hot tortilla and dip in hot sauce! then, any sauce and filling left on the mat, I scoop that into the casserole and cover with the rest of the sauce - no waste!)
Hope you try these!
We love these. You can fiddle with the filling too, last time I made these I had some left over roasted chicken, about 1 1/2 cups, and so I didn't add all of the cottage cheese. oh they were so good, I'm making them next weekend too.
Cheese Enchiladas with Green Sauce
2 c cottage cheese
1 lb New York white cheddar, shredded
1/4 c chopped, cooked onions
2 Tbsp chopped olives
2 Tbsp chopped jalapeños (I used mild Ortega canned chilis)
1 tsp salt
1 tsp MSG (omit!)
12 tortillas
Oil
(see sauce recipe below)
Mix cheese, onions, olives and chiles with seasonings. Fry the tortillas in oil until soft and pliable (not crisp) (10-15 seconds per side). Drain and dip into sauce, coating both sides well. place filling into center of individual tortillas, and roll up. Place into a greased casserole with loose end of tortilla facing down. Pour remaining sauce over enchiladas and bake at 350 degrees F oven until baked through, about 45 minutes. Serve with sour cream. (and we always put guacamole on top too)
Green Enchilada Sauce
2 cans cream of mushroom soup
1 small can Ortega chiles (3.5 oz), drained
1 large onion, chopped
1 clove garlic, minced
1 can chicken stock
1/2 cup raw, pureed spinach (or thawed and drained frozen - pureed) (I put the raw spinach in the blender first, then add 1/2 can of chicken broth to get it going, then add the rest of the spinach and other ingredients, adding the rest of the broth to the sauce per the directions)
1/2 tsp salt
1 tsp MSG (omit!)
2 tbsp flour (or you can use cornstarch)
1/2 pint sour cream
In a blender, puree soup, onion, garlic, and chiles. In a saucepan, combine blended mixture with chicken broth and bring to a boil. Add spinach and seasonings and let simmer for 15 minutes. Make a thin emulsion of flour and water, and add to sauce to thicken. Stirring constantly, bring to another boil. Serve with cheese enchiladas. (by the way, this sauce is so good, we made it once with 2 bags of spinach and served it as a soup - wonderful)
(Assembly note: to make this easier, I use one of those flexible cutting mats, spoon a little of the sauce on the mat and then coat the fried tortilla on it, add the filling, roll up and then place in the dish. much easier than trying not to burn your fingers to hold a hot tortilla and dip in hot sauce! then, any sauce and filling left on the mat, I scoop that into the casserole and cover with the rest of the sauce - no waste!)
Hope you try these!
melissa-dallas
Well-known member
My favorite tip on enchiladas (more)
Instead of trying to dip the tortillas in hot oil, I take a saucer that a tortilla just fits in, brush it with oil using my pastry brush, then start brushing each tortilla lightly with oil and stacking until you have the desired number. Then cover with plastic wrap & microwave for a minute or so until they are hot but not overheated. This works great & uses lots less oil & makes lots less mess.
Instead of trying to dip the tortillas in hot oil, I take a saucer that a tortilla just fits in, brush it with oil using my pastry brush, then start brushing each tortilla lightly with oil and stacking until you have the desired number. Then cover with plastic wrap & microwave for a minute or so until they are hot but not overheated. This works great & uses lots less oil & makes lots less mess.
Ah kin one-up ya on that thar tip: MY favorite tip on enchiladas. . .
Heat your enchilada sauce till steaming and insert plain, very fresh tortilla (preferably corn), let soak till very pliable, lift out with tongs or a pair of forks to a plate, fill as desired, roll and eat or bake.
Make sure you don't soak the tortilla so long that it falls apart. Just soak till very pliable.
Heat your enchilada sauce till steaming and insert plain, very fresh tortilla (preferably corn), let soak till very pliable, lift out with tongs or a pair of forks to a plate, fill as desired, roll and eat or bake.
Make sure you don't soak the tortilla so long that it falls apart. Just soak till very pliable.
Martha, my housekeeper from Mexicali, would have a cow reading this. To her, the ONLY way to
make enchiladas is to dip the tortillas first in sauce (re-hydrated, blended dried chiles--no tomatoes and no chili powder!) THEN fry them in oil or lard, then fill with cheese or meat and potatoes, fold, top with crema or quacalmole, and eat immediately. No baking. Certainly no draining.
I've never tried it, but I've informed Martha that if I do, she has to come clean the stove for free.
Me, I love baked enchiladas and I appreciate all these tips.
make enchiladas is to dip the tortillas first in sauce (re-hydrated, blended dried chiles--no tomatoes and no chili powder!) THEN fry them in oil or lard, then fill with cheese or meat and potatoes, fold, top with crema or quacalmole, and eat immediately. No baking. Certainly no draining.
I've never tried it, but I've informed Martha that if I do, she has to come clean the stove for free.
Me, I love baked enchiladas and I appreciate all these tips.
luisa_calif
Well-known member
Almost same EXCEPT-- I "dry fry" each tortilla on both sides in a heated
(no oil) cast iron frying pan to get rid of that "raw" taste, then I dip it in a metal pie pan which I have put on a nearby burner with heated enchilada sauce in it. Immediately after dipping, I fill & roll. Then bake the lot.
(no oil) cast iron frying pan to get rid of that "raw" taste, then I dip it in a metal pie pan which I have put on a nearby burner with heated enchilada sauce in it. Immediately after dipping, I fill & roll. Then bake the lot.
I agree with your housekeeper--enchilada means, roughly "surrounded by chiles". . .
(or at least that is how I remember it) and enchilada sauce has to be all chiles, though I have made a good green sauce from canned green chiles, blended till smooth and properly spiced and thinned with chick broth.
Back when I learned to make enchiladas from my mom (she's a gringo like me, of polish parents, from Michigan) I think that she made them this way because it was quicker and not so greasy. But I think that quicker was the most important for her as there were 5 hungry growing kids in our family.
(or at least that is how I remember it) and enchilada sauce has to be all chiles, though I have made a good green sauce from canned green chiles, blended till smooth and properly spiced and thinned with chick broth.
Back when I learned to make enchiladas from my mom (she's a gringo like me, of polish parents, from Michigan) I think that she made them this way because it was quicker and not so greasy. But I think that quicker was the most important for her as there were 5 hungry growing kids in our family.
Gooness! Seems like you are doing alot your work. . .
I combine the first two: leave the tortillas in the sauce long enough to get very soft then fill(no "raw"), roll and bake.
I also like leaving them in the sauce to warm as I get more chile flavor on the tortilla and can make the enchiladas "drier" but have lotsa chile goodness.
I combine the first two: leave the tortillas in the sauce long enough to get very soft then fill(no "raw"), roll and bake.
I also like leaving them in the sauce to warm as I get more chile flavor on the tortilla and can make the enchiladas "drier" but have lotsa chile goodness.
dawn_mo
Well-known member
This is my favorite enchilada sauce REC: EARLY TEXAS (POOR BOY) ENCHILADA SAUCE
I tweak the spices a little, but this is really good as is.
* Exported from MasterCook *
EARLY TEXAS (POOR BOY) ENCHILADA SAUCE
Recipe By : Matt Martinez's Culinary Frontier: A Real Texas Cookbook
Serving Size : 24 Preparation Time :0:00
Categories : Sauces Enchiladas
Formulating Recipes
Amount Measure Ingredient -- Preparation Method
1/2 cup lard -- vegetable
shortening or vegetable oil
1/2 cup flour
1 teaspoon black pepper
2 teaspoons salt
1 tablespoon granulated garlic
1 1/3 tablespoons ground cumin
1 teaspoon dried oregano
1/4 cup chili powder
1 1/2 quarts water or chicken broth
In large skillet, heat lard to medium hot. Stir in flour and continue stirring until it turns a very light brown. This will take 3-4 minutes. Add all the dry ingredients and continue to cook for 1 minute, constantly stirring and blending ingredients. Add water or broth, mixing and stirring until the sauce thickens. Turn heat to low and let sauce simmer for 15 to 20 minutes. Add more water to adjust the thickness to your preference.
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I tweak the spices a little, but this is really good as is.
* Exported from MasterCook *
EARLY TEXAS (POOR BOY) ENCHILADA SAUCE
Recipe By : Matt Martinez's Culinary Frontier: A Real Texas Cookbook
Serving Size : 24 Preparation Time :0:00
Categories : Sauces Enchiladas
Formulating Recipes
Amount Measure Ingredient -- Preparation Method
1/2 cup lard -- vegetable
shortening or vegetable oil
1/2 cup flour
1 teaspoon black pepper
2 teaspoons salt
1 tablespoon granulated garlic
1 1/3 tablespoons ground cumin
1 teaspoon dried oregano
1/4 cup chili powder
1 1/2 quarts water or chicken broth
In large skillet, heat lard to medium hot. Stir in flour and continue stirring until it turns a very light brown. This will take 3-4 minutes. Add all the dry ingredients and continue to cook for 1 minute, constantly stirring and blending ingredients. Add water or broth, mixing and stirring until the sauce thickens. Turn heat to low and let sauce simmer for 15 to 20 minutes. Add more water to adjust the thickness to your preference.
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luisa_calif
Well-known member
Probably but it actually goes pretty quickly & I like the toasted taste of heating them dry first.
heather_in_sf
Well-known member
I find that if you don't fry them lightly first, then when dipped they really fall apart...
heather_in_sf
Well-known member
ah, I'll have to try this next time, anything to lessen the guilt! nt