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Angie Mc
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It's a challenge to start a subject that hasn't been discussed specifically and in detail on this board...but I've found one!
Please share and/or link your favorite enchilada recipes, your favorite styles and products, how often you you make and/or purchase them, if you include them in celebrations, past discussions here...anything enchilada!
I'll start with my favorite convenience enchilada sauce, El Pato red and green enchilada sauce. Reasonably priced, all natural, and good in a pinch. I purchase cans at Food City, known in my area for its large selection of Mexican food.
Love,
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Angie Mc
Maimeo to Henry! Dave's wife, mom to Mrs. Devin+Michael Pope, Aiden 20,Ian 17,John Paul 11,Catherine (heaven 6/07)
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JodieLyn
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OK how funny is this.. I get that El Pato tomato sauce (yellow can) I use one small can of that to two 16oz or so cans of tomato sauce.. a bit of cumin and dried onion for a quick and easy enchilada sauce.
Mostly I make cheese enchiladas with red sauce (as above) and corn tortillas lightly fried. But I also make some with hamburger and red sauce.
When I make a poultry (great for turkey leftovers btw) white enchilada.. I do it layered rather than rolled and i make a white sauce from scratch with onions and green chiles in it. and layer flour tortillas, jack cheese, chopped poultry and the sauce.
I've also been able to cook a pan of enchiladas in my electric roaster out on the patio on hot weather so i don't heat up the house.
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Jodie, wife to Dave
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Angie Mc
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| Posted: Jan 27 2012 at 3:55pm | IP Logged
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Parallel lives  /
JodieLyn wrote:
OK how funny is this.. I get that El Pato tomato sauce (yellow can) I use one small can of that to two 16oz or so cans of tomato sauce.. a bit of cumin and dried onion for a quick and easy enchilada sauce.
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The 7 oz can? + 32 oz of regular tomato sauce? ooooooooooooo 
I do tend to make my enchiladas casserole style to save time. This way I can use tortillas from my freezer, when I don't make them fresh. Here's a past topic on making tortillas.
ETA: another topic on making tortillas
Love,
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Angie Mc
Maimeo to Henry! Dave's wife, mom to Mrs. Devin+Michael Pope, Aiden 20,Ian 17,John Paul 11,Catherine (heaven 6/07)
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Angie Mc
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| Posted: Jan 27 2012 at 4:02pm | IP Logged
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Speaking of making tortillas, this is pretty much how I make corn tortillas.
Love,
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Angie Mc
Maimeo to Henry! Dave's wife, mom to Mrs. Devin+Michael Pope, Aiden 20,Ian 17,John Paul 11,Catherine (heaven 6/07)
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JodieLyn
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| Posted: Jan 27 2012 at 4:07pm | IP Logged
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yes the 7 oz can and I guess the regular tomato sauce is 15oz cans so 30oz of that.
This was timely too.. it helped me remember that I used the last can of the El Pato and need to put it on my shopping list I'm making 
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Jodie, wife to Dave
G-18, B-17, G-15, G-14, B-13, B-11, G-9, B-7, B-5, B-4
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Mackfam
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You girls have me SERIOUSLY wanting to add Enchiladas to next week's menus!! 
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Jen Mackintosh
Wife to Rob, mom to dd 19 , ds 16, ds 11, dd 8, and dd 3
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JodieLyn
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| Posted: Jan 27 2012 at 4:17pm | IP Logged
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i should mention that I don't heat the sauce ahead of time anymore.. and if I get one of my older kids to cook the tortillas as I'm rolling them and we do just cheese enchiladas.. this doesn't take all that much time to make and then the enchiladas only have to cook long enough to heat through. So it doesn't take as long as you might think. About a half hour in the oven and the prep time. If I'm making two pans I go ahead and get the first pan in the oven and it's at least half done by the time I get the second pan in so that the second pan will be coming out of the oven in time for seconds. works well. 
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Jodie, wife to Dave
G-18, B-17, G-15, G-14, B-13, B-11, G-9, B-7, B-5, B-4
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cathhomeschool
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I must confess that though I looove enchiladas, I've never made them! I have always considered them too hard to make.  You two make it sound so doable!! And I've been planning meals for next week (usually I wing it for every meal) and think I'll add the meat enchiladas to the list! (We try to minimize dairy.)
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Janette (4 boys - 22, 21, 15, 14)
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MaryM
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Oh, I think enchildas are easy - it's tamales I've always heard are hard - and we tackle those too. I'll add my recipe later.
And I make flour tortillas from scratch but haven't tackled corn.
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Mary M. in Denver
Our Domestic Church
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Rebeccca
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Hey, guys! It's been a looooong time!
I'll tell you how I make enchiladas but first the disclaimer: I have never read a recipe for making them! After having some I just thought about the ones I'd had and copied what I thought it was. My family loves them.
Monday: pot-o-beans. I put on the crockpot and that night we have beans and cornbread and a veggie or tossed in with pasta to make a salad or something or over polenta or . . . whatever.
Tuesday: really big pot of tomato soup w/o herbs. That night for supper I remove a portion and add the flavors we're in the mood for (often basil). We have that with sandwich or salad or . . . whatever I plan that week.
Wednesday we have something else altogether but may have had tomato soup or bean something for lunch.
Thursday: I carmelize some onions and add a portion of the tomato soup. I add cilantro and occassionally a spice. I bring to a boil and then let simmer to thicken. I remove a portion of beans and mash them with the potato masher and set aside. I cut cheese into rectangles about a half inch thick and set aside. I get out the corn tortillas and set aside. Get out the pot and set aside.
everything is lined up and ready to go. I put three tortillas in the microwave wrapped in a damp cloth (a few seconds -- maybe even up to 30). Take them out, spread a bit of beans, put a pc of cheese, roll, place in pan seam side down. repeat.
When the sauce is done, I pour over and put in the oven. I've experimented with time and it's tricky. Too long and they get too mushy. Not long enough and that hunk of cheese doesn't melt. Around 400 for 25 min is getting there. I do still need to wk on the timing . . . sometimes it's perfect and sometimes a bit mushy. I'm getting closer to right each time, though.
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4Real Forums : Our Lady's Loom, Larder, and Laundry
Topic: Enchiladas
