This is a 3-step process that can be made into traditional enchiladas.
Enchilada casserole we make during camp.
Then the sauce:
It is possible to cheat using canned enchilada sauce. It would help if you thickened it and then adjusted it.
Taste if you wish. You can also make the sauce if you want to make it. Here is a basic recipe
- 3 qt of chicken stock (use as a base or purchase it from a store)
One-half dice of large, yellow onions
- 3-5 fresh minced garlic cloves
- Oil or butter to sauté onions, then make a Roux (if you’re gluten-intolerant, make sure to use
Water binder and corn starch) This will make your sauce.
- 1/2 cup of flour (for Roux)
- Mexican oregano
- 1/2 1 c. 1 cup. The powder is chili (add less or more according to depending on your preference)
- Salt and pepper to taste
In a saucepan, you can caramelize your onion using butter and oil (adding enough ingredients to make the Roux.
Later) later) until it is golden. Add the garlic and caramelize later. Add the flour and caramelize.
While constantly stirring, ensure you don’t burn yourself at all times to avoid burning.
Add the stock, oregano, and chile powder into the pot. Could you bring it to a boil, thickening slowly?
And stirring frequently. Adjust the seasoning according to your preference and place aside
You’ll need to soften these, regardless of the purpose of making an entire dish or rolling them into a ball.
The traditional way. It is necessary to heat the oil in a pan and then add the corn.
Tortillas one or two at each time until they are flexible. Put them on a mesh to remove the water.
You are storing the oil when you need to cook more tortillas.
Make one whole chicken, sprinkle with salt/paprika/paprika, and bake at 350 for 45 minutes. – 45 minutes.
70 minutes, or till cooked. Cool the meat and then shred it into medium-sized portions (strips).
- 3 medium tomatoes diced
One large onion, diced
- 2 cans chopped green chilies
- 2 diced poblano chilies
- 1 bunch diced green onions
- 3-5 fresh minced garlic cloves
- 1 2 fresh jalapenos minced
Fresh cut cilantro (medium rough chop)
- Add salt and pepper according to your preference.
One qt. Whipped into a soft peak.
1 – 2 lbs. Cheddar shredded and Mexican blended cheese.
This is the fun part!
- Add enough sauce to the pan as lasagna on one side of the pan.
- Dredge one end of a soft corn tortilla into the sauce, then place it on top of the sauce.
Covering the bottom of the pan, it is good to overlap the pan.
- Spread the chicken Asada evenly over corn tortillas, spreading it evenly
Sprinkle cheese evenly over the Asada
- Spread dollops of heavy cream whipped 3-4 inches on each side of the pan.
- Mix sauce with corn to moisten as you go through the process after stirring the corn.
Tortilla in the sauce.
- The last layer should be corn tortillas topped with a sauce that covers the corn tortillas on top.
Cover the film wrap with plastic and then apply foil over the top of the film wrap.
- Bake at 375°F for 40 to 50 minutes. Take the oven out and remove
Wrap or wrap foil and then wrap it around cheese and then cover with. Leave for 10 minutes before cutting.
If you’re going for the traditional style, you don’t require heavy cream. You can drag the
Corn tortillas in the sauce, and then add some chicken to the sauce.
Some cheese and wrap it into the shape of a cigar.
Enchiladas covered with tortillas in baking parchment and cook for 30 mins. Remove from the oven.
Remove cheese and sprinkle it on the top of the pan and sprinkle cheese on top. Serve once the cheese has melted.