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Enchiladas Recipe

Make a Filling for Enchiladas

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April Gruszkowski
www.northernvirginiamag.com  
 

I've been cooking at home for several years and I try to make a real dinner to eat at the table at least three nights a week. Recently, I interned for Northern Virginia Magazine's food section.

Make a Filling for Enchiladas

This video will show how to make a filling for enchiladas.

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Recipe

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Make a Filling for Enchiladas

Ingredients

For enchiladas:
2 cups each Monterey Jack & cheddar cheese, shredded
1 onion, diced
2 teaspoons cilantro, chopped
12-14 corn tortillas
For 1 dish of veggie enchiladas: 2 poblanos, sliced into strips
For 1 dish of chicken enchiladas: 4 chicken breast tenderloins, cumin, cayenne, black pepper, 1 garlic clove, 1 tablespoon olive oil

For sauce:
1 poblano
2-3 jalapenos (optional)
6 roma tomatoes
5 chipotles in adobo sauce
1 ½ tablespoons adobo sauce
Juice of 1 lime
¼ cup cilantro
1 garlic clove

Instructions

1. Preheat oven to 375 degrees.


2. Slice chicken into small strips. Heat the olive oil. Saute the garlic until just golden, then add the chicken and sprinkle with cumin, cayenne and black pepper. Saute until chicken is white all the way through.


3. Mix the diced onion and chopped cilantro. Set aside.


4. Moisten a tortilla with water. On a plate, layer moistened tortilla between paper towels. Repeat until the stack is 4 tortillas high.  Microwave until warm and soft (time will vary based on your microwave's power)


5. Place a small amount of cheese in the center of a tortilla. Top with onion cilantro mixture. Add 3-4 pieces of chicken or 2 strips of poblano. Roll tortilla and place in a baking dish, seam side down.


6. Repeat steps 3 and 4 until the dish is filled.


7. Combine all sauce ingredients in food processor. Process until smooth.


8. Pour sauce over enchiladas. Top with the remaining cheese.


9. Bake for 25 minutes or until cheese is bubbly.

 

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Transcripts

Hi! I am April Gruszkowski and I am showing you how to make enchiladas. And now we are going to make a filling. We are going to take an onion and dice it. This is a small red onion, I can use any kind but I like the flavor of red onion. So little bit more mild than yellow I think. I find that a red onion tends to be a little bit too big, so I go for a small medium sized red one, just the kind of that comes in the mesh bag at the grocery stores is fine. Then we just gonna put this in a bowl, then I will add a little bit of cilantro there. About a table spoon and a half or so chopped. And once you have chopped a bit you can just add it to the onion.

And mix it together a little. That looks good. Now we are going to shred some cheese. This is about 8 ounces each of cheddar and longhorn dark. It will come to about two cup or so once you shredded it. This is look like a lot but after you fill the tortillas anything left over you can sprinkle on the top of the enchiladas, before you bake them. Once you shredded about two cups worth of cheese, then just mix them together. Just toss it together like this. Next we are going to make the meat fillings for the enchiladas.

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