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-   -   HOW TO: Enchiladas...Tutorial from a "Rookie" (http://www.bbq-brethren.com/forum/showthread.php?t=101649)

keale 03-02-2011 01:44 AM

HOW TO: Enchiladas...Tutorial from a "Rookie"
 
I had "take out" Enchiladas and thought "can I make it better" Did some Research, asked an expert...thanks BOB BRISKET!!:-PThe last time I sought Bob's advice, I did this:
http://www.bbq-brethren.com/forum/showthread.php?t=87306
I saw different "red" sauces, one was chilie based, and one was tomato based, I knew because of the family I couldn't make the all chile one, A few PM's to Bob, and he said, add the 2 together! Done deal! taste of both!
New Mexico Chilies
http://i172.photobucket.com/albums/w...e/DSCF2697.jpg

http://i172.photobucket.com/albums/w...e/DSCF2698.jpg
Into the bath, simmered for 15 min. Until rehydreated
http://i172.photobucket.com/albums/w...DSCF2699-1.jpg
Sauted onions, and garlic w/ Salt and Pepper
http://i172.photobucket.com/albums/w...e/DSCF2704.jpgPureed in food processor, then strained..(bits of skin)
http://i172.photobucket.com/albums/w...DSCF2707-2.jpg
http://i172.photobucket.com/albums/w...e/DSCF2708.jpg
Started "Tomato" based sauce.. 1- 28 oz can Crushed Tomato, 2- 8 oz. can Tomato sauce, S & P, garlic, 2 chicken bouillon cubes, water to thin, a little sugar to cut down acidity, then added Chilie Sauce to mixture for extra flavor and heat.
http://i172.photobucket.com/albums/w...DSCF2706-1.jpg
Used leftover smoked chicken breast
http://i172.photobucket.com/albums/w...e/DSCF2711.jpg
cooked up some "uncooked" tortillas from costco, good stuff! (for store bought)
http://i172.photobucket.com/albums/w...e/DSCF2712.jpg
I "wet" the chicken w/ sauce, added cheese. Stuffed Flour tortillas, yes I know, real Enchiladas use corn totillas...:icon_blush:
http://i172.photobucket.com/albums/w...DSCF2714-1.jpg
Sauced, cheesed Enchiladas, not too much, I was told it would make a doughy mess, since it was "uncooked" tortillas.
covered w/ Monterey Jack/Cheddar.
http://i172.photobucket.com/albums/w...e/DSCF2719.jpg
Baked at 350* for 30 min. UMMMM...melted goodness!
http://i172.photobucket.com/albums/w...e/DSCF2721.jpg
My Plate! What do you think? This my friends did not suck! Homade sauce was the bomb! I'll never buy canned sauced again! Thanks Bob!! I hope I did my "mentor" proud!

TexasAggie97 03-02-2011 01:50 AM

I'd definitely hit that!

Phubar 03-02-2011 02:59 AM

You rock Keale!:cool:

Grabnabber 03-02-2011 06:36 AM

I love making and eating enchiladas.

Those look great, brother! :thumb:

bluetang 03-02-2011 06:39 AM

Looks dang righteous from here!

El Lobo 03-02-2011 06:56 AM

Looks good, and looks like it would feed a small crowd. Be tryin' this next hockey night. Thanks for sharing!

Big George's BBQ 03-02-2011 07:01 AM

WOW I wanted to take it off the screen and eat it

davet54 03-02-2011 07:03 AM

Also make my own red and green chilie sauce, try making with green chilies (no tomato suace though) it is the bomb. I used to also boil the dried red or green chilies, then tried using same amount of water only putting in microwave. Put water, chilies in microwave on high for 20 minutes and works the same as boiling for 20 minutes.

Johnny_Crunch 03-02-2011 07:36 AM

That's awesome!

Wampus 03-02-2011 08:18 AM

Yep....that's how ours look. EXCEPT we use canned enchilada sauce:shock:.

I know, I know. Homemade is the next step.


Yours look YUMMY!!:clap2:

BBQ PD 03-02-2011 08:50 AM

I'm definitely going to hit that, looks great from here :thumb:

BobBrisket 03-02-2011 09:59 AM

Mentor???? Roy, I'm taking notes from you.............AND refried beans. You went all out. That not only gets hit, but gets hit twice more on Sunday! :thumb: Anytime Brother. Anytime. Now you need to try an all chile sauce. I guarantee, you will like it too.

Bob

chambersuac 03-02-2011 10:35 AM

that looks farking awesome

landarc 03-02-2011 12:22 PM

Great work Roy, I am too lazy to do all that rolling, so I make em Sonoran style. Nice work on the sauce.

keale 03-02-2011 12:56 PM

Thanks Guys! It was a good "first time cook" I did this on a week night, so it can't be too hard right?:-D

Quote:

Originally Posted by landarc (Post 1565429)
Great work Roy, I am too lazy to do all that rolling, so I make em Sonoran style. Nice work on the sauce.

Enlighten me, Bob-san, on this Sonoran style, is this like a caasserole?


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