How to Make Enchiladas, cheese, chicken

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Enchilada is a Mexican signature dish. It is a roll of maize tortilla filled with meat and covered with tomato and chili sauce. Originally as a street food, it is simply corn tortillas dipped in chili sauce, sans the fillings.  However, it was innovated into a variety and the two of them—which we are going to explore—are included in the most favorite types of enchilada:

Enchiladas cheese chicken
Enchiladas cheese chicken

 

Enchilada Type: Simple Enchilada

 

Ingredients

  • 2 cans enchilada sauce
  • 1 bag boneless and skinless chicken (boiled)
  • 1 bag shredded cheese
  • 2 cans sliced black olives
  • 1 10-count bag tortillas
  • 2 tbsp. vegetable oil
  • Sour cream
  • 3 tsp. cilantro

 

Cooking Tools Needed

  • ordinary pan
  • Spatula
  • Paper towel
  • Sauce pan
  • Baking dish

 

Steps in Cooking

  • Preheat oven to 350 degree F (176 degree C).
  • Put a pan over a stove and pour oil into the pan.
  • Put a tortilla into the pan. Each tortilla begins to cook for about 2-3 seconds so using a spatula, put another one beneath.  Add more oil. Procedure goes like this until the top tortilla is golden brown. Place it in a paper towel to absorb oil.
  • Heat 2 cans of enchilada sauce in a sauce pan.
  • Dip tortillas in the sauce until thoroughly or evenly coated.
  • Put the tortillas in a convenient place where you can fill it in with ingredients.
  • Spread 1 bag of the shredded boneless, skinless boiled chicken into the middle of each tortilla.
  • Next, sprinkle them with cheese (over the chicken, of course) and top with black olives.
  • Carefully roll the enchiladas into a tobacco shape. Mind the ingredients. Don’t let them burst out of the tortilla.
  • Place each enchilada with the seam facing down the baking dish and place into oven for about 2-3 minutes.
  • Before serving, sprinkle with 3 tbsp. of diced cilantro for garnish, and sour cream for side.

 

 

Enchilada Type:  Tex-Mex Enchilada

 

Ingredients

  • 3 tbsp. grape- seed oil
  • 12 corn tortillas
  • 1 chopped medium onion
  • 1 minced clove of garlic
  • 1 cup prepared salsa
  • 3 tbsp. tomato paste
  • 1 cup water
  • 1 cup canned crushed tomatoes
  • olive oil
  • 1 lb. mild grated cheddar cheese
  • 3 tbsp. cilantro
  • 1 cup sour cream
  • 1/2 head iceberg lettuce

 

Cooking Tools

  • Frying pan
  • Spatula
  • Paper towel
  • Casserole pan

 

Steps in Cooking

  • Preheat oven to 350 degree F (176 degree C).
  • Put a big frying pan over a stove and pour 3 tbsp. of grape-seed oil into the pan. Observe medium heat.
  • Put a tortilla into the pan. Each tortilla begins to cook for about 2-3 seconds so using a spatula, put another one beneath.  Add more oil. Procedure goes like this until the top tortilla is golden brown. Place it in a paper towel to absorb oil and any extra fats.
  • Maintaining the frying pan on the stove, advance to sautéing 1 chopped medium size onion and 1 minced clove of garlic until both turns into golden brown. Turn off the stove.
  • Add 1 cup of salsa to the sautéed onion and garlic.
  • In a cup of water, dissolve 3 tbsp. of tomato paste and put it into the mixture.
  • Add 1 cup of crushed fire roasted tomatoes and an option of a teaspoon of sugar to this mixture if it tastes too much like vinegar.
  • Get the casserole pan and cover the bottom with olive oil.
  • Evenly distribute a 1/2 lb. of mildly grated cheddar cheese at the top of the tortillas. Make sure that the cheese covers 2/3 of the tortillas.
  • Roll up the tortillas in the casserole pan with the seam-side down to avoid unfolding.
  • Cover the tortillas with sauce, and then cover them with the tomato- onion-garlic blend.
  • Add the remaining ½ lb. of cheese.
  • Put the tortillas inside the oven for about 10 minutes or until the cheese melts.
  • Garnish the enchiladas with the diced cilantro and a side of sour cream and iceberg lettuce which was already dressed with salt and vinegar. Serve.
Enchiladas cheese chicken
Enchiladas cheese chicken

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