February 05, 2009
Blue corn, chicken and cheese enchiladas kind of blues. Blue corn meal has been a part of my life since I was a kid in New Mexico, I like it ...
Edited by: Helen Pitlick, Alisa Escanlar
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Wikipedia
:''Not to be confused with Enceladus.'' An enchilada () is a corn tortilla rolled around a filling and covered with a chili pepper sauce. Enchiladas can be filled with a variety of ingredients, including meat, cheese, beans, potatoes, vegetables, seafood or combinations.
Yield: 4 servings
[edit] Ingredients
1 |
pound hamburger |
pinch cayenne pepper, or to taste |
|
pinch paprika, or to taste |
|
pinch chili powder, or to taste |
|
1 |
onion, chopped |
1 |
clove garlic, minced |
chopped tomatoes |
|
2 |
cans enchilada sauce |
8 |
|
black olives optional |
|
1 |
cup grated cheese |
¼ |
cup green pepper |
[edit] Preparation
Step 1 |
Brown hamburger in skillet; drain well. Add onion and garlic; heat another 2 to 3 minutes. Add green pepper and seasonings to taste; simmer. |
Step 2 |
In 9 x 13 dish assemble corn tortillas filled with the above mixture. |
Step 3 |
Top with enchilada sauce and cheese. |
Step 4 |
Heat in 350 degree oven for approximately 25 minutes until cheese is melted and dish is bubbly. Garnish with black olives. |
[edit] About Enchiladas
Serving suggestions: top with lettuce, tomato and sour cream and serve with Spanish rice.
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Anonymous
To make enchiladas more authentic and better (if not healthier), heat up some vegetable oil in a deepish skillet (about 1/2 in of oil). When the oil is hot enough to bubble around a wooden spoon, dip each tortilla into the oil for about 5 sec on each side until the tortilla is soft but not soggy (if it becomes crispy, you've done it too long!). Put the tortilla on a paper towel-lined plate to drain. Repeat which each tortilla. After they are cooled, dip the fried tortillas into the enchilada sauce before you roll them up with ingredients. Much tastier tortillas!