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Started By
Message
I need tips for great homemade enchiladas
Posted on 3/9/19 at 7:56 am
Posted on 3/9/19 at 7:56 am
ATL metro is an enchilada wasteland so I’m looking for tips for making enchiladas great again.
TIA
Edit: downvoted? I deserved it. Changed the title.
TIA
Edit: downvoted? I deserved it. Changed the title.
This post was edited on 3/9/19 at 8:58 am
10
Posted on 3/9/19 at 8:02 am to Tigertown in ATL
I think Zappa has a good recipe.
https://www.tigerdroppings.com/rant/food-and-drink/new-mexico-enchiladas-w--red-sauce-recipe-w--pics/44741664/
https://www.tigerdroppings.com/rant/food-and-drink/new-mexico-enchiladas-w--red-sauce-recipe-w--pics/44741664/
This post was edited on 3/9/19 at 8:02 am
Posted on 3/9/19 at 8:09 am to Jones
Looks great.
And I appreciate you not making some snarky comment about doing a search! Haha!
I had local “enchiladas” last night with flour tortillas (wth?) and cheese dip and no red sauce.
It was tasty, not gonna lie, but NOT enchiladas.
And I appreciate you not making some snarky comment about doing a search! Haha!
I had local “enchiladas” last night with flour tortillas (wth?) and cheese dip and no red sauce.
It was tasty, not gonna lie, but NOT enchiladas.
Posted on 3/9/19 at 8:21 am to Tigertown in ATL
Flour Tortillas and a White Sauce Chicken Enchilada Recipe
As you said, this is not corn tortillas and there is no red sauce but these are some of the best “enchilada style” Mexican that I have made at home. I have also subbed regular ole taco meat for the chicken/cream cheese mixture and it is equally good, though the sauce becomes discolored.
As you said, this is not corn tortillas and there is no red sauce but these are some of the best “enchilada style” Mexican that I have made at home. I have also subbed regular ole taco meat for the chicken/cream cheese mixture and it is equally good, though the sauce becomes discolored.
Posted on 3/9/19 at 8:35 am to Tigertown in ATL
Based on title, I thought this thread would be offering the tips
DV
DV
Posted on 3/9/19 at 9:02 am to Tigertown in ATL
We’ve been making different enchiladas at home a lot lately. One small tip we’ve learned is to char the tortillas a little bit before assembling. It keeps them from getting soggy and adds a nice charred flavor.
Posted on 3/9/19 at 9:51 am to Tigertown in ATL
I have a smoked chicken and green chili enchilada recipe in the FDB cookbook that is pretty tasty.
Posted on 3/9/19 at 10:10 am to Tigertown in ATL
I need to figure out how to keep the corn tortillas from breaking when you roll them onto the dish before baking
Posted on 3/9/19 at 10:24 am to hiltacular
quote:
I need to figure out how to keep the corn tortillas from breaking when you roll them onto the dish before baking
You have to cook them in oil first. You might burn your hands rolling them, but it’s the best methond to keep them pliable and also for holding up when baked.
Posted on 3/9/19 at 10:25 am to Tigertown in ATL
These are out of Robb Walsh's Tex Mex cookbook which is one of the best I've owned. So damn good.
LINK
LINK
Posted on 3/9/19 at 10:58 am to Tigertown in ATL
I've made these from Bon Appetit. They took a little work but came out great.
Posted on 3/9/19 at 10:59 am to Y.A. Tittle
quote:
You have to cook them in oil first. You might burn your hands rolling them, but it’s the best methond to keep them pliable and also for holding up when baked.
Yep, cook in oil then dip in the chili sauce before filling and rolling.
Posted on 3/9/19 at 4:30 pm to geaux4tigers
When I'm dictator, flour tortillas will be outlawed.
Posted on 3/9/19 at 4:50 pm to hiltacular
Make'em New Mexico style, stacked!
Posted on 3/12/19 at 10:54 pm to Tigertown in ATL
Wife been raving about the enchiladas at Fernando's in Dacula. I haven't had them because I'm pescatarian for about a year now.
I can't remember if they used flour or corn tortillas (pretty sure it was corn though), but I tasted the sauce and I thought it was awesome.
Owners claim to be from St. Bernard Parish. I thought the food was really good, even the rice and beans.
I can't remember if they used flour or corn tortillas (pretty sure it was corn though), but I tasted the sauce and I thought it was awesome.
Owners claim to be from St. Bernard Parish. I thought the food was really good, even the rice and beans.
Posted on 3/12/19 at 11:01 pm to hiltacular
If you don't want to fry the tortillas before rolling them, I find a good work around is to just nuke them for 30 seconds or less.
They'll be more pliable without burning your fingers with hot oil.
They'll be more pliable without burning your fingers with hot oil.
Posted on 3/13/19 at 2:11 am to Tigertown in ATL
quote:
I’m looking for tips for making enchiladas great again.
Make Honduran enchiladas.
Posted on 3/13/19 at 12:54 pm to LSUintheNW
I make a pretty good pulled pork in salsa verde enchilada. Just plop the pork in crockpot and cover with salsa verde sauce. Shred when done. Assemble, top with favorite cheese and more salsa verde over the top. Bake 350 for 30-45 minutes.
Posted on 3/13/19 at 1:05 pm to Tigertown in ATL
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