I love cheese enchiladas!
“Enchiladas were a family staple growing up, though thankfully this cheese enchilada recipe has much less fat in it these days. My mother, a fifth generation hispanic Arizonian, learned this recipe from my grandmother. Note that there are many kinds of enchiladas – green chile, shrimp, chicken, red chili – to name a few. This recipe is much more “Tex Mex” than Mexican, and is very easy make.”
A note about the tortillas. The corn tortillas must be softened before they are rolled and baked in the casserole. Frying them gently in a little oil greatly enhances the flavor of the tortillas.
- Grapeseed oil (or another high smoke-point oil such as peanut or canola oil)
- 12 corn tortillas
- 1 medium onion, chopped
- 1 clove of garlic, minced
- 1 cup of salsa (Mild prepared salsa or make your own using cooked or canned tomatoes, roasted green chiles, onions, cilantro, oil and vinegar. Do not use salsa made with fresh, uncooked tomatoes for this dish.)
- 3 Tbsp of tomato paste
- 1 cup water
- 1 cup of canned crushed tomatoes (preferably fire roasted)
- Olive oil
- 1 lb of jack cheese, mild cheddar or longhorn or any mild yellow cheese, grated
- A handful of cilantro
- 1 cup of sour cream
- Half a head of iceberg lettuce
1 Preheat oven to 350 degrees F.
2 In a large fry pan at medium-high heat add 3 Tbsp of grapeseed oil. Add a tortilla to the pan. Cook for 2-3 seconds, lift up the tortilla with a spatula, add another tortilla underneath. Cook for 2-3 seconds, lift again, both tortillas, and add another tortilla underneath. Repeat the process with all the tortillas, adding a little more oil if needed. This way you can brown and soften the tortillas without using a lot of fat. You do this process to develop the flavor of the tortillas. As the tortillas brown a little, remove from the pan one by one to rest on a paper towel, which absorbs any excess fat.
2 Sauté up the chopped onion and garlic, then turn off the heat. Add 1 cup of salsa. Dissolve 3 Tbsp of tomato paste into 1 cup of water, add to pan. Add 1 cup of crushed fire roasted canned tomatoes. Taste. If the sauce tastes too vinegary, add a teaspoon of sugar.
3 Put some olive oil on the bottom of a large casserole pan. Take a tortilla, cover 2/3 of it lightly with the shredded cheese, then roll up the tortilla and place it in the casserole pan. Continue until all tortillas are filled and rolled. Add sauce to the top of the tortillas in the the casserole pan. Make sure all are covered with the sauce. If not, add a little water. Cover the whole thing with the rest of the grated cheese. Put the casserole in the oven for 10 minutes or until the cheese melts.
4 Garnish with cilantro and sour cream. Serve with sliced iceberg lettuce that has been dressed only with vinegar and salt. See Perfect Guacamole for a great guacamole avocado side dish.
Yield: Serves 4.
I watched several cooking shows today on cooking Mexican food. Mexican food is a type of food I enjoy but have no idea how to make. I think I will learn how to cook Mexican food.
“Ninety-five percent of the time when we have enchiladas, it is my mom’s (amazingly good, incredibly awesome) cheese enchiladas. Once in a while however, she’ll make chicken enchiladas. With chicken enchiladas she often uses a red chili sauce which is spicier than the green chiles of the cheese enchiladas. Sometimes she uses canned enchiladas sauce, sometimes she makes it from scratch. Sometimes she coats the tortillas in sauce before cooking them, sometimes she doesn’t. Every time she cooks it is an improvisation, so it can be difficult to pin her down on any one method or another. I’ve presented here her basic methods, with the variations.”
Mom’s Chicken Enchiladas Recipe
- 1 small onion, chopped (about a cup)
- Vegetable oil – grapeseed or olive
- 2 small cloves garlic, minced
- 1 14.5-ounce can tomatoes, preferably fire-roasted if you can get it
- 2 Tbsp red chili powder
- 1 teaspoon sugar
- 1/2 cup to a cup of water
- 12 corn tortillas
- Grapeseed oil, peanut oil or canola oil – a high smoke point vegetable oil
- 2-3 cups of cooked chicken, shredded or chopped
- 2 cups grated cheese (about 1/3 lb)
1 Preheat the oven to 350°F.
2 Prepare the sauce. Coat a large skillet with oil and sauté the onions on medium heat until translucent, a few minutes. Add the garlic for a minute more. While the onions are cooking, purée the canned tomatoes in a blender. Add the tomatoes to the onions and garlic. Bring to a low simmer. Start adding the chili powder, one teaspoon at a time, tasting after each addition, until you get to the desired level of heat and chili flavor. For us that’s around 2 Tablespoons. But it depends on your taste and how strong the chili powder is that you are using. Note that the tortillas and chicken will absorb some of the heat, so allow for that and let it be a little bit spicier than what you want in the finished dish. Add a teaspoon of sugar if necessary to cut down on the acid from the tomatoes. You want more of the taste of the chili and less of the tomatoes for this sauce. As the sauce simmers, dilute it with water to keep it from getting too thick as it simmers. Remove from heat.
Alternatively, use a prepared canned enchilada sauce, which can be perfectly fine.
3 Mix in 1/4 cup of the sauce with the cooked chicken, and a 1/4 cup of the cheese. Sprinkle with a little salt. Set aside.
4 Prepare the tortillas. There are 2 basic ways to prepare the tortillas – the traditional way of dipping them in the sauce and heating them individually, and my mom’s way when she is trying to cut down on the fat.
First the traditional way. Heat a small light skillet on med-high heat. Add a teaspoon of oil (high smoke point oil as indicated above, we use grapeseed oil) to coat the pan. Dip a tortilla in the sauce to coat the tortilla with sauce on both sides. Place the tortilla in the skillet and heat for a few seconds, until the tortilla begin to show some air bubbles. Use a metal spatula to flip to the other side for a few more seconds. Set aside on a plate. Repeat with remaining tortillas. Proceed to the step 5.
For my mom’s low-fat method of heating up the tortillas, she places a small amount of oil in the skillet to coat the pan. Add a tortilla, flip it to its other side. Then add another tortilla on top of the first to soak up some of the excess oil. Flip them both together and add yet another tortilla. Keep adding them wherever there seems to be some excess oil. The idea is to heat the tortillas and soften them with the minimum amount of oil. As the tortillas become soft and heated, remove them to a paper towel to soak up even more excess oil. If you find you need more oil in the pan, add it. With this method, you do NOT get the chili flavor infused in the tortillas. It is a matter of preference. I prefer the first method, excess oil or not, because it has a much richer and spicier flavor. But as my mom says, “Anything goes. This is just a guideline; do what you want.”
Note that because we made this batch the low-fat way, the following photos show tortillas not coated in chili sauce, but the method is the same for if you did.
5 Assemble the enchiladas. Use an 8×12 inch pyrex baking dish. Place a couple spoonfuls of the chicken mixture in the center of a tortilla and roll it up. Place in the baking dish and repeat until all dozen of your tortillas are neatly placed in rows in the casserole dish. Cover the tortillas rolls with the remaining sauce. Sprinkle with the remaining grated cheese. Note that I recall often eating these chicken enchiladas with very little cheese on them. Instead we had probably 2/3 cup of chopped fresh onion that had been soaked in vinegar sprinkled over the top. (My mom, bless her soul, has no recollection of the chicken enchiladas without the sprinkled cheese. But she’s in her 70s and sometimes doesn’t remember these things. Or she remembers later and doesn’t remember that she ever forgot them in the first place. But heck, I’m in my 40s and my memory isn’t what it used to be either.)
6 Place in the oven and cook for 10 minutes, or until cheese is bubbly.
Use a metal spatula to serve.
Serve with thinly sliced iceberg lettuce that has been seasoned with vinegar and salt (no oil), guacamole or avocado slices, and sour cream. Garnish with cilantro.
Beautiful Hana, Picture from: occupiedpalestine.wordpress.com
Hana is on her 42nd day of Hunger Strike because she has been held without charge or trial by the Zionists.
Lord Jesus did a 40 day/40 night fast. To go beyond that is beyond human in my book. God be with Hana.
“From the Sovereign Lord comes escape from death.” By the Grace of God, Hana lives and declares the works of God.
Picture from: m.holymoly.com
I was just told by my bff that there is a picture of people worshipping GooGoo dude (lady gaga). I tried to google for worship of googoo, but there are too many wicked pics of the dude to sift though all that.
If a person has a ying yang, in my book they a dude, even if they have breasts. That is why I call him GooGoo, more of a dude name.
Which reminds me of 2 Thessalonians 2:3-12
(From Bible Gateway)
“3 Don’t let anyone deceive you in any way, for that day will not come until the rebellion occurs and the man of lawlessness[a] is revealed, the man doomed to destruction. 4He will oppose and will exalt himself over everything that is called God or is worshiped, so that he sets himself up in God’s temple, proclaiming himself to be God.
5 Don’t you remember that when I was with you I used to tell you these things? 6 And now you know what is holding him back, so that he may be revealed at the proper time. 7 For the secret power of lawlessness is already at work; but the one who now holds it back will continue to do so till he is taken out of the way. 8 And then the lawless one will be revealed, whom the Lord Jesus will overthrow with the breath of his mouth and destroy by the splendor of his coming. 9 The coming of the lawless one will be in accordance with how Satan works.
He will use all sorts of displays of power through signs and wonders that serve the lie, 10 and all the ways that wickedness deceives those who are perishing. They perish because they refused to love the truth and so be saved. 11 For this reason God sends them a powerful delusion so that they will believe the lie 12 and so that all will be condemned who have not believed the truth but have delighted in wickedness.”
God bless GooGoo (lady gaga). Dude, I hope people are not really worshipping GooGoo. A GooGoo fan was talking about GooGoo being their “idol” on a trend today. When I read that, I pictured a person holding an idol statue like people used to. It is the same, worshipping a person. God help those people.
I think idolatry is the worse sin. Sad.
I was reading Kim Kardashian’s blog. Someone mentioned “corset training” to make the waist smaller. The person mentioned “Doris Mayday” who admitted to corset training.
Doris Mayday “Admitted that she’s enhanced her curves thru corset training. Doris waist-trains with corsets from Bad Attitude which allows her to shrink her waist down to 22 inches!”
I found out that Doris Mayday is a model for Pinup Girl Clothing (pinupgirlclothing.com). I have been to their website before, because I love the 50’s retro look.
Picture from: pinupdirectory.com
I found out that Doris Mayday goes overboard and only wears clothes and shoes from the 50’s and has her home in 50’s furniture. (tlc.discovery.com) But I think the idea of corset training is interesting. I just did a little research on corset training.
“The Reshaped Waist Because the lower five ribs are not attached to the sternum (breast bone), the human torso can be shaped by various techniques to produce a waistline of desirable and alluring contours.”
I think I will buy a corset online and try and see what happens. From the illustration at the above website, it looks like corset training rearranges the lower insides. I am up for that. It would be cool to have a 22″ waist.
I don’t know, I am silly. I want to look super hot for when I get married.
They are trying to recruit women because they have run out of men willing to go get some ptsd.
You are my hiding place you will protect me from trouble and surround me with songs of deliverance.
I will instruct and teach you in the way you should go, I will counsel you and watch over you…
Many are the woes of the wicked, but the Lord’s unfailing love surrounds the (person) who trusts in him.
Rejoice in the Lord and be glad, (people who do right); sing, all you who are upright in heart!
The Lord foils the plans of the (wicked), he thwarts the purposes of the (wicked). But the plans of the Lord stand firm forever, the purposes of his heart through all generations.