Enchiladas Recipe - Cooking Index
Enchiladas Recipe - Cooking Index
| Corn tortillas | ||
| Vegetable oil | ||
| Enchilada sauce | ||
| Enchilada filling | ||
| Chopped onion | ||
| Shredded cheese | ||
| Other sliced - diced or chopped goodies as desired such as | ||
| Ripe black olives - green onion, tomatoes, pickled chiles, | ||
| Roasted chiles - fresh chiles, whatever... |
Method:
Fry tortilla briefly in hot oil to soften...only to soften, not long enough to make it crisp. Dip fried tortilla into sauce to coat. Place tortilla in shallow, oven-proof baking dish. Spoon filling onto tortilla. Spoon a little sauce over filling if desired and sprinkle on some chopped onion. Roll tortilla around filling, making sure the loose end of tortilla rests on the bottom of the baking dish. Repeat until dish is filled with enchiladas. Spoon sauce over enchiladas and sprinkle cheese, chopped onion and whatever else suits yer fancy on top. Bake in 350 degree oven until heated through and cheese is melted, generally about 10-15 minutes.
Note: Shredded BBQ beef, pork, poultry, seafood, whatever works nicely as enchilada filling.
Submitted to the BBQ Mailing List by Rich McCormack <[email protected]> on Feb 17, 1999.
Source:
Emeril's TV Food Network show
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