Prepare Tortillas for Enchiladas
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Enchiladas Recipe
Make a Filling for Enchiladas
Cook Chicken for Enchiladas
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Prepare Tortillas for Enchiladas
Filling and Rolling Enchiladas
Make a Sauce for Enchiladas
Topping and Baking Enchiladas
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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.
Prepare Tortillas for Enchiladas
This video will show how to prepare tortillas for enchiladas.
Prepare Tortillas 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 prepare the Tortillas in a healthier way. In set of way fine Tortillas in oil which adds fats and calories. I like to just moisten them in a little bit of water and then layer them on a plate about four high. If you stack too many of them all at once, what's going to happen is the one towards the bottom are going to collage and they are going to become a little stiff again, and then you have to just microwave them more.
So, just layer them with paper towels. And after you microwave them the first time you would be able to reuse the paper towels once or twice without having to get the Tortillas as moist, because they are already holding some water. So here we go, that's about four high and I am just going to keep in microwave these. Now put them in for about thirty seconds. That could be little more or little last depending on your microwave power and settings.
Next, we are going to fill the Tortillas with Chicken and Veggies to finish our enchiladas.
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