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:
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.
