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How do I make Enchilada's?

Are they like taco's?


Asked by girliemom0406 at 3:14 PM on Apr. 11, 2011 in Food & Drink

Level 24 (18,769 Credits)
This question is closed.
Answers (6)
  • There are so many ways to make them. You need enchilada shells and you can fill them with anything you want. You can use beef or chicken, cheese (cheddar), mexican rice, onion. black beans, salsa, really whatever you want and/or have on hand. You can also mix in some enchilada sauce and top with enchilada sauce and cheese.

    Answer by SherriPie at 6:41 PM on Apr. 11, 2011

  • about half an hour, or till bubbly all through. Remove from oven and top with sour cream and green onion. MMMM, yummy

    Answer by kenzie07 at 3:27 PM on Apr. 11, 2011

  • Here is the recipe that I use:

    Zucchini and Cheese Enchiladas
    8 corn tortillas
    Olive oil
    2 med. zucchini, sliced
    1/4 c. onion, chopped
    1 sm. can green chili
    1 can whole pitted black olives
    1/2 to 3/4 lb. Monterey Jack cheese (I use less cheese and mix it with 1 to 1.5 cups of refried beans)
    Enchilada sauce (recipe follows for homemade sauce)
     Saute zucchini and onions in olive oil. Pour some sauce in the bottom of an oven proof 8 x 11 x 2 inch dish. Heat the tortillas one at a time for approximately 30 seconds in the microwave long enough to soften so they roll without breaking. Too hot or too long, then they get too stiff). Dip warmed tortillas into sauce. Fill with small amounts of zucchini mixture, cheese, olives and chili. Roll the enchilada and place in dish.


    Answer by rkoloms at 11:41 PM on Apr. 11, 2011

  • When you have filled the dish with 8 enchiladas, top the dish with the remaining cheese, olives and chili. Pour the remaining enchilada sauce over the entire dish. Bake 15 to 20 minutes at 350 degrees.
    Enchilada Sauce    
    1/2 c. onion, chopped
    1 clove garlic, minced
    1 tbsp. olive oil
    1/2 c. vegetable stock
    1 c. tomato puree
    2 tsp. chili powder add more if desired to suit taste
    1 tsp. cumin
    Salt and pepper, to taste
    Saute onion and garlic in oil. Add the remaining ingredients, bring to a boil an simmer for about 1/2 hour. (1 can tomato paste can be substituted for the tomato puree. Add water until you reach the consistency that you like).

    Answer by rkoloms at 11:42 PM on Apr. 11, 2011

  • I simply blend a large can of cream of chicken soup with a jar of green salsa (your fave brand). Pour enough on the bottom of the baking pan to cover it. I use a 9x13 and it holds 12 corn tortillas. Then keep out about a cup of the mixture for the top. For the filling I boil roughly 6 boneless skinless chicken tenders until they're shreddable. Shred the chicken and add to remaining liquid mixture. Add as much shredded cheese as you like. Mix. Then microwave the tortillas a couple minutes until soft. Fill each with some mixture, roll, and add to the pan. Cover with remaining sauce, cover with foil & cook in oven at 350• for half an hour.

    Answer by Orionsgirl at 3:22 PM on Apr. 11, 2011

  • I like to just buy a roisserie chiken already cooked, then I shred it all up and throw the meat in a pan. Add some taco seasoning and a small can of green chiles. Let simmer while you prepare the corn tortillas. Pour a tblsp of canola or olive oil in a pan and fry the tortillas on each side, not till cispy, just enough to get them firm. Set aside on a papertowel. Take each tortilla and put a scoop of chicken, pinch of mexican cheese, and about a tsp of enchilada red sauce. Be sure to get the real mexican red enchilada sauce from the mexican food isle at grocery store. The generic stuff doesn't taste the same. Pour a bit of enchilada suace to cover the bottom of a baking dish. Roll the above mentioned ingredients ito each tortilla and place folded side down in dish. Pack them in there in a row, pour the remaining red sauce on top to cover the enchiladas. Sprinkle a generous amount of cheese on top, then bake at 350

    Answer by kenzie07 at 3:25 PM on Apr. 11, 2011