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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Old 03-02-2011, 01:44 AM   #1
keale
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Default 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:
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



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!
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Last edited by BobBrisket; 03-02-2011 at 10:00 AM..
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Old 03-02-2011, 01:50 AM   #2
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I'd definitely hit that!
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Old 03-02-2011, 02:59 AM   #3
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You rock Keale!
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Old 03-02-2011, 06:36 AM   #4
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I love making and eating enchiladas.

Those look great, brother!
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Old 03-02-2011, 06:39 AM   #5
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Looks dang righteous from here!
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Old 03-02-2011, 06:56 AM   #6
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Looks good, and looks like it would feed a small crowd. Be tryin' this next hockey night. Thanks for sharing!
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Old 03-02-2011, 07:01 AM   #7
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WOW I wanted to take it off the screen and eat it
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Old 03-02-2011, 07:03 AM   #8
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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.
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Old 03-02-2011, 07:36 AM   #9
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That's awesome!
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Old 03-02-2011, 08:18 AM   #10
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Yep....that's how ours look. EXCEPT we use canned enchilada sauce.

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


Yours look YUMMY!!
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Old 03-02-2011, 08:50 AM   #11
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I'm definitely going to hit that, looks great from here
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Old 03-02-2011, 09:59 AM   #12
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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! Anytime Brother. Anytime. Now you need to try an all chile sauce. I guarantee, you will like it too.

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Old 03-02-2011, 10:35 AM   #13
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that looks farking awesome
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Old 03-02-2011, 12:22 PM   #14
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Great work Roy, I am too lazy to do all that rolling, so I make em Sonoran style. Nice work on the sauce.
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Old 03-02-2011, 12:56 PM   #15
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Thanks Guys! It was a good "first time cook" I did this on a week night, so it can't be too hard right?

Quote:
Originally Posted by landarc View Post
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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