best enchilada recipe?

lynzpower

Hi there

I have been making enchiladas off the top of my head, but im not convinced of the sauce ( its ok, but a bit powdery tasting)

Has anyone got a recommended enchilada recipe that works?

Cheers gang :beer:

Thriftylady

hi, i don't have a specific recommendation (although my sister makes fantastic enchiladas, I must ask her how she does it!) but for recipes in general, have you ever tried uktvfood.co.uk? its got everything under the sun, thousands of recipes, I've tried loads of them and mostly they've been great. only thing I don't like about the site is its all 'celebrity chef' hype (yawn) but the recipes themselves are often very good....

scottishspendaholic

Hey lynz,

Fancy bumping into you here!

I don't put any sauce in my enchiladas - I know this means that they are not very Mexican - but hey ho! We just dry fry strips of onion, peppers, courgette, mushroom + anything else that's lying around - wrap it up in a wrap and put a dollop of creme fraiche/sour cream, some grated cheese and a sprinking of parsley on top. Then whack in the oven for about 15/20 mins.

Yum! A great meal for when you are skint - we often have wraps in the freezer and can always find some (nearly mouldy) veg to shove in!

scottishspendaholic x

Sazbo

Hi

Here's Delia's recipe for veggie enchiladas - haven't tried it myself, but her recipes usually turn out ok.

Or an alternative using minced beef

HTH

DopeyDora_2

Hi,

I chop up chicken, onions, mushrooms, peppers etc & fry off with some fajita seasoning & garlic. I then add some tomato puree & grated cheese so it all melts together. I wrap this mixture in tortillas, line them up in a ovenproof dish & pour over some more tomato puree watered down with a warm water (about half and half so it's still reasonably thick), & add more grated cheese on top. Bake in the oven for about 20 minutes until bubbling. Serve with some soured cream & a salad (& garlic bread if really hungry!). Never lasts long!

Dora x

lynzpower

Dopey dora
thats how i usually do them ( but use passata for the sauce bit with the fajita mix) thats what the powdery taste is.

Ive been to mexico a few times and what I make, although it is yum, is just a completely different thing to what I eat there ....

Thistle-down

Here's a really good enchilada sauce:

Mexican Enchilada Sauce
3 tablespoons chili powder
3 tablespoons flour
1 teaspoon cocoa powder
1/2 teaspoon garlic salt
1 teaspoon dried oregano
3 cups water
1 (8 ounce) can tomato sauce

Combine all dry ingredients in a small bowl.
Stirring constantly, slowly add enough of the water to make a thin paste.
Pour into pan and add rest of water.
Cook over medium heat, stirring constantly, until mixture thickens.
Stir in tomato sauce.

Use in your favorite enchilada recipe.

This tastes 'authentic' to me - I was raised on Mexican food! I use mild chili powder and actually not as much as the recipe calls for.

~Lynn mmmmm now I'm hungry!!!

DopeyDora_2

Ooh, lucky you going to Mexico. I had the chance to go to South America as part of my degree but would have had to go for the full year & wanted to split my time between France & a Spanish speaking country (did a degree in Modern Languages) so settled on Barcelona which was fab too but not quite in the same league. Also my grandad was brought up in Argentina. One day might get out there!

Have never noticed a powdery taste when I make them

Dora x

lynzpower

Thistle-down wrote:

Here's a really good enchilada sauce:

Mexican Enchilada Sauce
3 tablespoons chili powder
3 tablespoons flour
1 teaspoon cocoa powder
1/2 teaspoon garlic salt
1 teaspoon dried oregano
3 cups water
1 (8 ounce) can tomato sauce

Combine all dry ingredients in a small bowl.
Stirring constantly, slowly add enough of the water to make a thin paste.
Pour into pan and add rest of water.
Cook over medium heat, stirring constantly, until mixture thickens.
Stir in tomato sauce.

Use in your favorite enchilada recipe.

This tastes 'authentic' to me - I was raised on Mexican food! I use mild chili powder and actually not as much as the recipe calls for.

~Lynn mmmmm now I'm hungry!!!

Sounds fantastic, I think its the cocoa powder I was looking for!! :j Cheers. The tomato sauce in it, is that puree? Or tinned toms? Or passata

Now, I dont suppose you have a recipe for Mole do you- now that is something VERY special

Thistle-down

sorry about that - tomato paste!!

Mole sauce:

4 1/2 cups chicken stock
3 tablespoons olive oil
1 cup finely chopped onion
3 tablespoons chopped garlic
1 teaspoon dried oregano
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
2 1/2 tablespoons mild chili powder
3 tablespoons flour
2 ounces dark chocolate, chopped

Heat oil in a large saucepan over medium low heat.
Add onion, garlic, oregano, cumin and cinnamon.
Cover and cook until onion is almost tender, stirring occasionally, about 10 minutes.
Mix in chili powder and flour, stir for 3 minutes.
Gradually whisk in chicken stock
Increase heat to medium high.
Boil until reduced, about 35 minutes, stirring occasionally.
Remove from heat.
Whisk in chocolate; season with salt and pepper, if desired.

Now I have a HUGE craving for proper frijoles... I only ever get homesick for the food!!!

~Lynn;)

lynzpower

mmmmmmmmmmmmmmmmmmmmmm wow you are a star!

Frijoles- YUM TOO!!

Cor, I need to go back, need to go back mmmmmmmmmmm

With a sol in one hand and the mole in front of me, I feel like a queen of the world, such simple pleasures eh?