Wednesday, November 4, 2009

Enchiladas Dunkin Style!


My issue with Enchiladas both homemade and at many restaurants, is the fact that they are so bland. I think you need to season the meat before making your enchiladas. I have been working on this recipe for about 10 years now and it has certainly evolved into some damn tasty enchiladas over time.

I think the sauce is a big reason these are soo good, you should be able to find it in the Asian/Mexican food aisle. I make cheese/chicken and cheese/onion. It seems like a great deal of work but it really is worth it!

· Corn tortillas
· Monterey Jack Cheese
· Cheddar Cheese
· 2 chicken breasts
· Shredded Mexican Cheese and Cotija cheese (optional)
· I can sliced olives, drained
· I can diced roasted green chili’s (mild), drained as well as you can
· 4 small cans El Pato Salsa de Chili Fresco (or choose an authentic red sauce)
· 1 purple onion diced finely

**I use a 9X13 casserole coated with pan spray, and a 9X9 casserole coated with pan spray**

I poach my chicken in water for about 10 minutes, let cool and shred, using two forks

Add several dashes of cayenne powder, chili powder and garlic salt to your cooled meat, also about 5 tbl of the Enchilada sauce, you want to coat the meat but not have it runny. Mix well, set aside

I cut my cheese into logs to make it easier during assembly; you want half Cheddar and half Jack

You are ready to assemble...................

Pour a small amount of the red sauce into the bottom of the pans, spread around

I microwave about 5 tortillas at a time, 30 seconds or so, you want them warm enough to be pliable

For the chicken/cheese Enchiladas, place a dollop of chicken down the middle of the tortilla, a cheese log and roll and place seam side down into the pan.
Place the enchiladas tightly together. For the cheese/onion, please two to three cheese logs in the tortilla and the onion, roll and place seam side down.

I often use the smaller dish for cheese and onion and the larger for cheese/chicken

Keep making them until you run out of room in your pan or ingredients

Pour the red sauce over the Enchiladas coating them well

Spread the olives on next, and any extra onion you may have left, then the can of roasted chili’s

Next the Mexican blend cheese goes on top

Cook at 350 for about 30 minutes or until hot and bubbly

Serve with Sour Cream and lots of Cilantro (I added green onions and Cotija cheese). My side dish was Spanish Rice

15 comments:

rachelle said...

hey cheryl, great blog to you too! (i love what you've done with the black, ha ha.) keep checking me, i will post my enchilada sauce that i make from scratch. we're talking dried chile pods. you'll LOVE it!! i make tons of authentic mexican food if you like that. hugs! r

Anonymous said...

Heya...just a tip on the tortillas...lightly fry them before assembly and they are as soft as you please. Very easy assembly after that. (Got that tip from a Mexicana friend.
Cheers!
TJ

Katherine Aucoin said...

I'm going to have try these with the sauce you listed. You are so right about enchiladas. It's not easy finding a good sauce!

Debbie said...

These look really good. I'll have to use the sauce you suggested the next time I make enchiladas....

Pam said...

Your enchiladas look really delicious - I need to check out that sauce.

The Blonde Duck said...

I'm trying your version next week. I never thought of seasoning the beef before hand. For tacos, yes, enchiladas, no.

figtree said...

I am so excited to try this recipe! Most recipes you post I really intend on making, other blogs I read with no intention of ever whipping up. Ill let you know how this turns out.

Velva said...

These look some damn tasty enchiladas. I love enchiliadas and I think you are right, seasoning the meat is critical for really good flavor.
Very nice blog post! Thanks for sharing.

Elra said...

After 10 years perfected the recipe, I can imagine how good this must be.

Barbara said...

You've been working a long time to perfect this recipe! It must be fabulous...the photo sure is! Hope I can find the sauce!

Lynda said...

These enchiladas look so amazing! I'll have to try the sauce you mentioned.Your picture is really drool worthy! I love enchiladas so much that I made some this week too and posted them, but they're different than yours, Cheryl.

burpandslurp said...

I've never had enchiladas out in a restaurant before...but I've made it at home! And you're right...it's practically all about the sauce!

Grace said...

it's safe to say i like your enchilada style, from the scrumptious filling to the mounds of cheese to the potential toppings. delightful!

Muneeba said...

I know how u feel about enchiladas ... I never had a great one till I tried making it myself! I like how you added olives to yours; will definitely try.

Lotzaads.com said...

Congratulations you know how to cook my favorito Mexican food, enchiladas. :) Beso para ti.


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