03-02-2011, 02:44 AM
Join Date: 04-17-07
Location: Kauai, HI
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!!The last time I sought Bob's advice, I did this:
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
Into the bath, simmered for 15 min. Until rehydreated
Sauted onions, and garlic w/ Salt and Pepper
Pureed in food processor, then strained..(bits of skin)
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.
Used leftover smoked chicken breast
cooked up some "uncooked" tortillas from costco, good stuff! (for store bought)
I "wet" the chicken w/ sauce, added cheese. Stuffed Flour tortillas, yes I know, real Enchiladas use corn totillas...
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.
Baked at 350* for 30 min. UMMMM...melted goodness!
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!
To Eternity and Beyond!
BBQ Brethren 22.5" WSM (1,000,000 post mod.)
Weber Performer (169.00/brand new mod.)
Weber Handles from www.amlwoodart.com
22.5" Weber kettle, (refuse collector mod.)
18" Weber kettle (almost new craigslist $20 mod)
"crest of a breaking wave" thats my name...
Last edited by BobBrisket; 03-02-2011 at 11:00 AM..