Preparing Vegetables for Enchiladas
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Enchiladas Recipe
Make a Filling for Enchiladas
Cook Chicken for Enchiladas
Preparing Vegetables for Enchiladas
Prepare Tortillas for Enchiladas
Filling and Rolling Enchiladas
Make a Sauce for Enchiladas
Topping and Baking Enchiladas
Salsa Verde
Enchiladas Recipe
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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.
Preparing Vegetables for Enchiladas
This video will show how to prepare vegetables for enchiladas.
Preparing Vegetables 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.
Transcripts
Hi! I am April Gruszkowski, and I am showing you how to make enchiladas. Now we are going to make veggie filling. We are just going to slice a poblano pepper, cut first and then pull out the seeds here. This is great, if you have friends, who do not like meat or if you do not eat meat, but do be aware that if you are cooking at in the same pan as the Chicken Enchiladas, like I am about to do then it's not fit for a strict Vegetarian.
If you are going to make a full tray of vegetarian enchiladas, you need to about two to three of these poblano peppers. You can use any kind of filling that you want to. Other kinds of peppers, I have made some bean enchiladas too. And I have made some with spinach filling. I think my favorite fill parts are peppers. So these are all ready and once the pepper is sliced we do not need to cut them. It is just going to bake them inside the Enchiladas.
Next we are going to prepare Tortillas in a healthier way for our enchiladas.
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