My "White Girl Enchiladas"

When I say white girl, i mean i have no Hispanic blood in me whatsoever… no grandma showed me how to do this, and my Mexican friends used to make fun of me for how i “tried” to cook Mexican food. This is not authentic. This is tried and failed time and again until I found a mix of things that seemed to please everyone. With that in mind, over here in South Cackalacky, I don’t have many true Mexican friends, ok none, who know what enchiladas are SUPPOSED to taste like. So this is for my friends and family who love me enchiladas and want to make them at home. All you authentics are not allowed to bitch when it doesn’t taste like your madres! ok deal… on to the food.
(ok Filion, this is for you… i took pictures n everything.)

Let me start by saying I made my own tortillas the day before, and they were amazing. Here’s the recipe for it…
http://thepioneerwoman.com/cooking/2010/05/homemade-flour-tortillas/

Here’s a list of what you need(Chicken Enchiladas):

Flour tortillas (you can use corn, i prefer flour, i think it tastes better) about 10
Enchilada Sauce (I always use green for chicken, mild or medium, to your taste)
Chicken Breast(2′s prob good, depending on how many people your feeding)
Shredded Cheese (I use the bagged mixed Mexican blend)
2 cans of green chilies, chopped, diced or any other fancy term meaning cut up
1 can Salsa Verde (you can find it with the other Mexican foods, look for things labeled in Spanish)
Salt and Pepper to taste, or cayenne pepper for a bit of spice

Heres a List of what you need (Beef Enchiladas):
Flour tortillas, about 10
Enchilada Sauce ( I always use red for beef or cheese enchiladas, and get mild, well spice it up with cayenne pepper)
(Leftover) Taco meat… yes ground beef with taco meat seasoning in it (If your making cheese ench. omit this part, ummm, duhh)
Shredded Cheese (I use the bagged mixed mexican blend)
Country Crock Margarine(or any margarine or butter, this is just what ive always used)
Cayenne Pepper

I always make a pan of each, so thats how this tutorial is going to go. Sorry if its confusing, you should try being in my kitchen.

Start by getting a big pot of water boiling (this is not boiling, you have to wait until you see lots of bubbles coming from the bottom)



Then rinse, clean and pull the fat off the chicken. Then cut up into 4 pieces and put in pot of boiling water.



then drain well



start shredding…



and put all the shredded chicken into a bowl



add green chilis and salsa verde



mix it all together, cover and stick in the fridge for about an hour, or so



while the chicken mix “marinates” well work on the beef enchiladas. If your making cheese, i do everything the exact same as when i do beef, except, of course, i dont put any meat in. i use all the same spices. sometimes the hubby likes just cheese. but thats boring, so i didnt make just cheese for this recipe blog.

pull out all your ingriediants:

tortillas, margarine, cayenne pepper(aka red pepper), taco meat, cheese, and enchilada sauce. (oh and DR pepper, or your drink of choice, if i wasnt knocked up, there would be a glass of red wine instead, until then, DP will do.)

take a flour tortillas, spread a little bit of margarine on it.



then sprinkle with a little, or a lot (depending on your hottness desire)of cayenne pepper



then add a little bit of meat, not too much, remember you still have to add cheese and somehow roll it all up… i always forget that step at this stage.



now add some cheese



^see how much cheese that is… i had a hard time rolling it all up, learn from my mistakes…
now pour just a little bit of enchilada sauce inside the tortilla



roll it all up nice and pretty like… this is the hard part.

then quickly place it in a glass casserole dish before the whole thing unravels!

once you get the enchiladas all rolled and neatly in a line, we’re gonna make em messy, sloppy, and cheesy! yummm.



now thats its visually appealing and you’re hungry, we still have to bake it. @375 degrees, for about 20 min, or so. until the cheese is melted and the sauce is bubbing.

yes , i know, my mouth is watering too… however we have to go tend to our chickens. so well let this cook, and lets get to making the chicken enchiladas.

again, pull out everything you need, its hard to grab last minute stuff with gooey hands.

flour tortillas, chicken mixture, salt, pepper, and cayenne pepper(if desired), second can of chilis, cheese, green enchilada sauce (no margarine this time, dont ask me why, i just only use it on beef and cheese)

take the chicken mixture and add a little bit of salt, pepper, and cayenne to taste. when you put a bite into your mouth and say, “damn, thats good” then its good. its not an exact science, just a personal preference. so expiriment.
(dont forget to mix it all up good before tasting, otherwise youll get a mouthful of salt, or worse, red pepper, and that hurts. and makes you cry. which, by the way, will not make you love your enchiladas, youll be mad at them instead)

flour tortilla, load it up with some chicken diliciousness…



then add some more green chilies (because i really like green chilies) or you can just wait and add them all to the top.


add some cheese


a little bit of enchilada sauce


and roll it up, do i need to show you a picture of that again or do you think youve got the general concept??

Here we go slopping and cheesing again… favorite part! only this time, add green chilies on top for “curb appeal”



yumm…

by now the enchilads in the oven should be done

(OMG YUMMMM)

put the chicken ones in now. cook for another 20 min or so until done. i forgot to get a picture of them all cooked, because, well, i was starving, so we ate right when they came out!

I ALWAYS put a whole bunch of sour cream on top of my enchilads, it makes them perfect.

Sometimes I make mexican rice, link to follow, and sometimes im lazy and just open up a can of refried beans… which is what i did this time. ENJOY!!!

http://allrecipes.com/recipe/mexican-rice-ii/