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Enchiladas

Note:   A one-stop shopping recipe for enchiladas.  The sauce is used for any of the following fillings.  A vegetarian version with cooked beans, onions, or steamed greens is an option.  If you don't want to go through the trouble of rolled enchiladas, try Enchilada Casserole.

1. Red Chile Sauce Enchiladas

Notes:  Adapted from recipes in Whole Chile Pepper Book, Dave DeWitt and Nancy Gerlach; Santa Fe Cookery, Jim Douglas; and, Mexican Cooking, Betty Crocker .

* For chicken enchiladas (below), cook enough chicken (or turkey) to make at least 2 cps meat and 2 cps stock. Reserve remaining stock for thinning sauce. 
* For vegetarian enchilada, use several cups of chopped onion, steamed greens, or cooked pinto or chile beans and 2 cups of grated cheese. Spread filling ingredients and assemble according to directions below.
* For beef enchilada, add stir-fried or pulled pot roast beef to the plain onions.
* Grate enough cheddar and Monterey jack cheese to make two cups and set aside for use on top of baked enchiladas.
* Have on hand 8-12 corn tortillas or five burrito-sized flour tortillas. 

For the sauce:

3 cps chicken or vegetable stock
1 16-oz can tomato sauce, or 4 tomatoes, peeled, chopped, and pureed in blender
1 cp dried tomatoes, rehydrated , if available
2 T vegetable oil for frying vegetables
2 cloves garlic, chopped
1 cp onions, finely chopped
1-2 chile peppers, fresh if possible, or substitute dried pepper flakes to taste
1 T chile powder
1 t oregano leaves

Fry chopped vegetables in oil and add remaining ingredients.
Simmer uncovered for about an hour, or till sauce is slightly thickened.

For the rolled enchilada:

1. Corn tortillas should be fried lightly in a little oil over medium heat, only enough to brown but still pliable enough to roll. Flour tortillas could be warmed to brown lightly.
2. Lay tortillas out on a cookie sheet. Fill first with any of the above fillings, about a tablespoon for each tortilla.
3. Roll tightly and place in casserole dish.
4. Add sauce and top with cheese. Bake at 350 for about 15 minutes.

2. Chicken or Turkey Enchiladas

2 cps cooked chicken, cubed
1/2 cp sour cream
1/4 cp black olives, chopped
1/2 cp slivered almonds (opt.)

Mix and set aside. Assemble and bake as above.  (The Whole Chile Pepper Book uses green chile sauce for their Chicken Enchiladas.)

3. Creamy Chicken Enchiladas

Note: This is a richer, more complicated version of red enchiladas. It is a combination of
recipes from my sister-in-law, Liz Dorrington; Beta Omega Chapter of Epsilon Sigma Alpha, Blythe, CA, 1970; and Sunset Favorite Recipes. Two of the sources use 1- 10 3/4 oz can Cream of Chicken soup instead of whipping cream and milk.  Better Homes and Gardens Cookbook uses cream of chicken soup, milk, and sour cream.

Mix together and set aside:
1/2 cp chopped onion
3-4 oz cream cheese
1 T of milk
1/4 t ground cumin, or to taste
1/4 t each oregano, sage, and chili powder
2 to 4 T finely chopped fresh or dried jalapeno pepper, or to taste
1/4 t pepper
1/8 t salt

4 cps chopped turkey or chicken
1/4 cp toasted pecans, chopped (opt)
2-4 T jalapeno or other hot pepper, or to taste

1   cp monterey jack cheese, shredded

Cook:
1 dozen corn tortillas in a small amount of oil, just long enough to soften. (Some prefer the
low-cal method of warming inside a towel or tin foil in hot oven.)

Blend liquids:
2/3 cp whipping cream (unwhipped or slightly whipped)
1 8 oz carton dairy sour cream
1 cp milk
1 cp stock from poultry, or substitute bouillon (not canned)

Assemble in a 3-qt baking dish:
3 T filling on each tortilla, rolling so seam is on the bottom.

Pour the blended liquids over enchiladas, cover with foil, and bake at 350 degrees about 40
minutes.

Uncover, and top with:
1/2-1 cp shredded cheddar and Jack cheese
snipped cilantro or parsley
chopped tomato or sweet pepper

Bake another 4-5 minutes.