Tortillas

"Me" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

What's the most efficient way to fold and seal them for enchiladas,
chimichangas, etc. Mine break apart all the time. Thanks, Me

Heat first.

Dimitri

Corn tortillas make the best enchiladas. Traditionally speaking,
lightly saute them in oil to soften, pat with paper towels to remove
excess oil, fill and roll up - open side down in a baking dish coated
with a bit of enchilada sauce. When your pan is full, top with more
enchilada sauce and cheese. Bake at 350 degrees for 25-30 minutes.

For chimichangas, use medium sized flour tortillas. Soften between
layers of just barely dampened paper towels in the microwave for about
a minute depending on the power of your microwave. Working quickly, put
the filling in the middle and fold the tortilla on one side, then roll
to create a package. Secure with a toothpick and deep fry quickly until
lightly browned. Serve on top of shredded lettuce, garnished with
grated cheese, guacamole, salsa and sour cream

Hope this helps
Ellen

EchoSierra said:

Corn tortillas make the best enchiladas. Traditionally speaking,
lightly saute them in oil to soften, pat with paper towels to remove
excess oil, fill and roll up - open side down in a baking dish coated
with a bit of enchilada sauce. When your pan is full, top with more
enchilada sauce and cheese. Bake at 350 degrees for 25-30 minutes.

America's Test Kitchen did enchiladas a few shows back. They put the
torillas on a baking sheet, spritzed them with oil, then heated them in
the oven. I haven't tried that method yet.

Brian

Dimitri wrote:
:: "Me" <[email hidden]> wrote in message
:: news:[email hidden]...
::: What's the most efficient way to fold and seal them for
enchiladas,
::: chimichangas, etc. Mine break apart all the time. Thanks, Me
::
:: Heat first.
::
::
:: Dimitri

On a dry, very hot, cast iron skillet.

BOB

In addition to the 'heat' step ... which probably is the best answer ...
consider the quality of the tortilla.

We have a local tortilla shop here and the tortillas that come from there
are simply great. Comparing grocery store tortillas to these is like
comparing filet to cardboard (well, maybe not that drastic!).

Bob

EchoSierra said:

Corn tortillas make the best enchiladas. Traditionally speaking,
lightly saute them in oil to soften, pat with paper towels to remove
excess oil, fill and roll up - open side down in a baking dish coated
with a bit of enchilada sauce. When your pan is full, top with more
enchilada sauce and cheese. Bake at 350 degrees for 25-30 minutes.

Yep, Ellen, that's how I do it too. Just a bit of oil goes a long way and
it makes the tortillas very pliable.

kili

In article <[email hidden]>,

kilikini said:

EchoSierra said:

Corn tortillas make the best enchiladas. Traditionally speaking,
lightly saute them in oil to soften, pat with paper towels to remove
excess oil, fill and roll up - open side down in a baking dish coated
with a bit of enchilada sauce. When your pan is full, top with more
enchilada sauce and cheese. Bake at 350 degrees for 25-30 minutes.

Yep, Ellen, that's how I do it too. Just a bit of oil goes a long way and
it makes the tortillas very pliable.

kili

Ok, I've never made Enchiladas.....

What do you use for "filling"?
Shredded chicken meat maybe, spiced with taco seasoning?

I know I could google for this, but I'd much rather see some original
ideas. ;-) I'd prefer chicken or turkey to beef.

Is it possible to use the M-wave or stovetop instead of the oven?
I store pots and pans in there, so rarely ever use the oven as I have to
clean it out. <lol>

Plus it heats up the house in the summer.
--
K.

Sprout the MungBean to reply

"I don't like to commit myself about heaven and hell‹you
see, I have friends in both places." --Mark Twain

Katra said:

In article <[email hidden]>,
"kilikini" <[email hidden]> wrote:

Ok, I've never made Enchiladas.....

What do you use for "filling"?
Shredded chicken meat maybe, spiced with taco seasoning?

I know I could google for this, but I'd much rather see some original
ideas. ;-) I'd prefer chicken or turkey to beef.

Is it possible to use the M-wave or stovetop instead of the oven?
I store pots and pans in there, so rarely ever use the oven as I have
to clean it out. <lol>

Plus it heats up the house in the summer.

Enchiladas are really easy; I don't follow a recipe since I usually buy the
canned sauce. What I do (if I'm using chicken) is to shred pre-cooked
chicken and add sauteed onions, garlic, tomatoes, chilis, peppers, what have
you, in the chicken mixture. I put a corn tortilla in a little hot oil to
soften it (5 seconds), flip the tortilla (5 seconds more) and place on a
paper towl. Dry off the tortilla. Fill the middle of the tortilla with a
bit of the chicken mix and top it with cheese. Roll up the tortilla and
repeat with remaining tortillas until you fill your baking dish. Top all
the tortillas with more shredded cheese and add about 2 cans of enchilada
sauce. (Others probably have their own recipe, but........oh well.)

I cover it and bake it at 350 degrees until bubbly. Let it sit and then
serve.

I guess you *could* do it in a microwave if it would heat thoroughly, since
everything is already cooked anyway. I always use my oven - summer or not.

kili

Katra said:

In article <[email hidden]>,

kilikini said:

EchoSierra said:

Corn tortillas make the best enchiladas. Traditionally speaking,
lightly saute them in oil to soften, pat with paper towels to remove
excess oil, fill and roll up - open side down in a baking dish coated
with a bit of enchilada sauce. When your pan is full, top with more
enchilada sauce and cheese. Bake at 350 degrees for 25-30 minutes.

Yep, Ellen, that's how I do it too. Just a bit of oil goes a long way and
it makes the tortillas very pliable.

kili

Ok, I've never made Enchiladas.....

What do you use for "filling"?
Shredded chicken meat maybe, spiced with taco seasoning?

I know I could google for this, but I'd much rather see some original
ideas. ;-) I'd prefer chicken or turkey to beef.

Is it possible to use the M-wave or stovetop instead of the oven?
I store pots and pans in there, so rarely ever use the oven as I have to
clean it out. <lol>

Plus it heats up the house in the summer.

I prefer plain cheese (Monterey jack works as does a mix with cheddar)
with some chopped onions and bits of black olive. Only used an oven.

jim

In article <[email hidden]>,

JimLane said:

Katra said:

In article <[email hidden]>,

kilikini said:

EchoSierra wrote:

>Corn tortillas make the best enchiladas. Traditionally speaking,
>lightly saute them in oil to soften, pat with paper towels to remove
>excess oil, fill and roll up - open side down in a baking dish coated
>with a bit of enchilada sauce. When your pan is full, top with more
>enchilada sauce and cheese. Bake at 350 degrees for 25-30 minutes.
>

Yep, Ellen, that's how I do it too. Just a bit of oil goes a long way and
it makes the tortillas very pliable.

kili

Ok, I've never made Enchiladas.....

What do you use for "filling"?
Shredded chicken meat maybe, spiced with taco seasoning?

I know I could google for this, but I'd much rather see some original
ideas. ;-) I'd prefer chicken or turkey to beef.

Is it possible to use the M-wave or stovetop instead of the oven?
I store pots and pans in there, so rarely ever use the oven as I have to
clean it out. <lol>

Plus it heats up the house in the summer.

I prefer plain cheese (Monterey jack works as does a mix with cheddar)
with some chopped onions and bits of black olive. Only used an oven.

jim

Ah, Cheese enchiladas. :-)
They make those at work sometimes!
--
K.

Sprout the MungBean to reply

"I don't like to commit myself about heaven and hell‹you
see, I have friends in both places." --Mark Twain