Re: Chicken enchiladas?

Message has been deleted

Janet Bostwick

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Apr 9, 2012, 12:12:48 PM4/9/12

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On Mon, 09 Apr 2012 10:30:51 -0500, Melba's Jammin'
<barbsc...@earthlink.net> wrote:

>I've got some musgovian roasted chicken breast. I think I want to try
>enchiladas.
>Corn torts, right? (dip them into the sauce before filling?)
>A can of Old El Paso enchilada sauce (shoot me if you have to but I
>don't like them well enough to make my own sauce)
>Just shred or chop the chicken meat ? Mix some sauce with it before
>filling the torts?
>Fill by rolling? Folding? Is there a difference?
>How hot and how long? 350 deg or 20 minutes or so?
>
>You can tell I'm not well versed in enchilada production.
This is what I do.

CHICKEN ENCHILADAS
Shredded chicken
Green enchilada sauce (prefer La Victoria)
Green onions
Black olives
Sour cream
Colby-jack cheese
Corn tortillas

Mix shredded chicken with a half and half mixture of sour cream and
green enchilada sauce and chopped black olives and green onions.
Mixture should not be soupy

Pour half of a large can of green enchilada sauce in a flat bottomed
bowl. Reserve the rest for pouring over finished pan of enchiladas..

Work with one corn tortilla to enchilada process at a time. Fry corn
tortillas one by one in order to soften them. Dip the drained, hot
tortilla into the cold, green enchilada sauce quickly, remove with
tongs immediately and allow to drip/drain. Place tortilla on plate
and place approximately 1/3 cup of chicken filling onto the tortilla.
Spread mixture from side to side and roll up. Place into 9x13 pan,
seam side down. Repeat until all enchiladas are completed. Pour
remaining green enchilada sauce over all the enchiladas in pan.
Sprinkle with a moderate amount of Colby/jack cheese. Bake in 350F
oven for 15-20 minutes if baked immediately. If refrigerated and then
baked, plan on baking about 30 minutes .

Janet US

Paul M. Cook

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Apr 9, 2012, 12:20:13 PM4/9/12

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"Melba's Jammin'" <barbsc...@earthlink.net> wrote in message
news:barbschaller-9395...@news.iphouse.com...

> I've got some musgovian roasted chicken breast. I think I want to try
> enchiladas.
> Corn torts, right? (dip them into the sauce before filling?)

Ci.

> A can of Old El Paso enchilada sauce (shoot me if you have to but I
> don't like them well enough to make my own sauce)

Yes and add some good chile powder and some cumin and simmer for a few
minutes.

> Just shred or chop the chicken meat ? Mix some sauce with it before
> filling the torts?

Yes. Either or.

> Fill by rolling? Folding? Is there a difference?

Try stacking. My method is very Mexican. I slightly fry the tortilla in
oil then I dip in the sauce. Then I will add the meat, some sliced green
chilis, finely chopped onions, cheese (usually jack and cheddar) then
sometime chopped black olives. Blather, wince, repeat. I stack 'em about 5
layers high.

> How hot and how long? 350 deg or 20 minutes or so?

I always cook for about 30. Just wait until it's bubble and you can smell
the aroma.

> You can tell I'm not well versed in enchilada production.

You'll get better, gringo.

Paul

sf

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Apr 9, 2012, 12:47:18 PM4/9/12

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On Mon, 09 Apr 2012 10:12:48 -0600, Janet Bostwick
<nos...@cableone.net> wrote:

> On Mon, 09 Apr 2012 10:30:51 -0500, Melba's Jammin'
> <barbsc...@earthlink.net> wrote:
>
> >I've got some musgovian roasted chicken breast. I think I want to try
> >enchiladas.
> >Corn torts, right? (dip them into the sauce before filling?)
> >A can of Old El Paso enchilada sauce (shoot me if you have to but I
> >don't like them well enough to make my own sauce)
> >Just shred or chop the chicken meat ? Mix some sauce with it before
> >filling the torts?
> >Fill by rolling? Folding? Is there a difference?
> >How hot and how long? 350 deg or 20 minutes or so?
> >
> >You can tell I'm not well versed in enchilada production.
> This is what I do.
>
> CHICKEN ENCHILADAS
> Shredded chicken
> Green enchilada sauce (prefer La Victoria)
> Green onions
> Black olives
> Sour cream
> Colby-jack cheese
> Corn tortillas
>

No olives or yellow cheese for me, other than those points it's pretty
much like what I do too. Enchiladas are a good way to use up the last
of a rotisserie chicken. I like cilantro, so I add that and more
onion too. A little lime juice always helps make it taste "Mexican".
I'm a lazy enchilada maker, so I usually make them flat instead of
rolled and this recipe is really close to what I do. The exceptions
are - I put sour cream on top before baking and I don't cover the dish
with foil. It doesn't stay in the oven for 45 minutes either.
Basically, the casserole is already cooked and you're just heating up
the contents.

All the notes are by the blogger, but I agree with them.

Chicken Enchilada Verde Casserole
http://www.connectedmoms.com/showthread.php?t=20281

Time: 15 min prep/45 min cook
Difficulty: EASY

4 servings

Filling:

2 1/2 cups cooked chicken
1/2 cup (2 ounces) shredded asadero or Asiago cheese
1/3 cup finely chopped onion
1/3 cup minced fresh cilantro (must be fresh for best taste)
1/3 cup chicken broth
1/3 cup sour cream
1 T fresh lime juice
1/2 t ground cumin
1/4 t salt
1/8 t black pepper

Remaining Ingredients:

cooking spray
18 -6 inch corn tortillas
1/4 cup sour cream
1 can mild green enchilada sauce
1/2 cup of shredded cheese (asadero or asiago)

Preparation:

cut up (or shred) cooked chicken (cook chicken if not already cooked)
shred cheese
chop onion
mince cilantro

Preheat oven to 350 degrees

Get out a 13X9 inch baking dish

Instructions:

Combine chicken and next 9 ingredients in a large bowl.
Spray your baking dish with cooking spray. Spread approximately 1/2
cup of the enchilada sauce in the bottom of your baking dish.

Lay 6 tortillas on top of the sauce.
Spread 1/2 of chicken mixture on top.
Lay another 6 tortillas on top of the chicken mixture.
Spread the other 1/2 of the chicken mixture and then the remaining 6
tortillas. (kind of lasagna style!!)
Pour the remaining enchilada sauce over the top.

If you make ahead - cover and put in the fridge at this point.

When you are ready to bake - cover with foil and bake for 40 minutes
in 350 degree oven.

After 40 minutes, remove foil and sprinkle the remaining cheese on top
- bake 5 more minutes!

Serve with sour cream! Sometimes I serve with pico de gallo too. yum.
super easy - leftovers reheats in microwave well.

NOTE: I STRONGLY recommend finding the Asadero cheese if you can -- it
is SO GOOD! I have not tried Asiago in this recipe. I find the
Asadero to be very similar to Havarti cheese though my grocer says it
is the "mexican provolone"!!

--
Food is an important part of a balanced diet.

Jason Tinling

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Apr 9, 2012, 1:14:28 PM4/9/12

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On Monday, April 9, 2012 8:30:51 AM UTC-7, Melba's Jammin' wrote:
> I've got some musgovian roasted chicken breast. I think I want to try
> enchiladas.
> Corn torts, right? (dip them into the sauce before filling?)
> A can of Old El Paso enchilada sauce (shoot me if you have to but I
> don't like them well enough to make my own sauce)
> Just shred or chop the chicken meat ? Mix some sauce with it before
> filling the torts?
> Fill by rolling? Folding? Is there a difference?
> How hot and how long? 350 deg or 20 minutes or so?
>
> You can tell I'm not well versed in enchilada production.

> --
> Barb,
> http://web.me.com/barbschaller September 5, 2011

Save yourself the work Barb, make enchilada lasagna:

Sauce in bottom of pan, layer of corn tortillas.
Layer of filling
Layer of cheese
Sauce
Repeat until baking dish is full.
Bake, covered, 30ish minutes at 350 to get everything nice and bubbly. Remove foil, cheese on top, 5 more minutes in the oven until cheese is melted/bubbbly

For chicken filling I'd go with shredded chicken, kernel corn, black beans, green onion and a little sauce. Green sauce for me, but either will work.

Marcella Peek

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Apr 9, 2012, 3:13:44 PM4/9/12

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In article <barbschaller-9395...@news.iphouse.com>,

Melba's Jammin' <barbsc...@earthlink.net> wrote:

> I've got some musgovian roasted chicken breast. I think I want to try
> enchiladas.
> Corn torts, right? (dip them into the sauce before filling?)
> A can of Old El Paso enchilada sauce (shoot me if you have to but I
> don't like them well enough to make my own sauce)
> Just shred or chop the chicken meat ? Mix some sauce with it before
> filling the torts?
> Fill by rolling? Folding? Is there a difference?
> How hot and how long? 350 deg or 20 minutes or so?
>
> You can tell I'm not well versed in enchilada production.

I like to mix a little diced onion and sauce with the meat.

Warm tortilla (yes, always corn), spoonful of meat filling, sprinkle of
shredded cheese and roll it all up.

Little sauce on the bottom of the baking pan, top with enchiladas, more
sauce and more cheese.

Your baking time and temp looks about right.

marcella

zxcvbob

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Apr 9, 2012, 3:24:43 PM4/9/12

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Melba's Jammin' wrote:
> I've got some musgovian roasted chicken breast. I think I want to try
> enchiladas.
> Corn torts, right? (dip them into the sauce before filling?)
> A can of Old El Paso enchilada sauce (shoot me if you have to but I
> don't like them well enough to make my own sauce)
> Just shred or chop the chicken meat ? Mix some sauce with it before
> filling the torts?
> Fill by rolling? Folding? Is there a difference?
> How hot and how long? 350 deg or 20 minutes or so?
>
> You can tell I'm not well versed in enchilada production.

Get the "medium" green enchilada sauce instead of red (green goes better
with chicken) Mix some sauteed onions and a little sour cream with the
chicken. Or you can use mild sauce and mix some minced jalapeños or
serranos with the onions. And maybe a little frozen sweet corn to make
it interesting.

I usually stack enchiladas in a glass hotdish dish. It ends up kind of
like lasagna. Cheese on top, of course, but not too much cheese.

The tortillas will absorb any and all liquid, kind of like how rice
does, so don't make it too dry.

That's all I can remember; I haven't made them in a while.

-Bob

Paul M. Cook

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Apr 9, 2012, 3:37:11 PM4/9/12

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"zxcvbob" <zxc...@charter.net> wrote in message
news:9ugrbs...@mid.individual.net...

> Melba's Jammin' wrote:
>> I've got some musgovian roasted chicken breast. I think I want to try
>> enchiladas. Corn torts, right? (dip them into the sauce before filling?)
>> A can of Old El Paso enchilada sauce (shoot me if you have to but I don't
>> like them well enough to make my own sauce)
>> Just shred or chop the chicken meat ? Mix some sauce with it before
>> filling the torts?
>> Fill by rolling? Folding? Is there a difference?
>> How hot and how long? 350 deg or 20 minutes or so?
>>
>> You can tell I'm not well versed in enchilada production.
>
>
> Get the "medium" green enchilada sauce instead of red (green goes better
> with chicken) Mix some sauteed onions and a little sour cream with the
> chicken. Or you can use mild sauce and mix some minced jalapeños or
> serranos with the onions. And maybe a little frozen sweet corn to make it
> interesting.
>
> I usually stack enchiladas in a glass hotdish dish. It ends up kind of
> like lasagna. Cheese on top, of course, but not too much cheese.

That is actually how it is done in Mexico.

> The tortillas will absorb any and all liquid, kind of like how rice does,
> so don't make it too dry.

A light fry fixes that problem. I fry until they are just stiff enough to
not bend - not crisp. Then I drain and then dip in the sauce.

Paul

ImStillMags

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Apr 9, 2012, 3:42:15 PM4/9/12

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On Apr 9, 8:30 am, Melba's Jammin' <barbschal...@earthlink.net> wrote:
>
> You can tell I'm not well versed in enchilada production.

Here's my favorite recipe from my former employee, Mona.

http://www.hizzoners.com/recipes/lunch-specials/181-monas-chicken-enchiladas

easy peasy.

Message has been deleted

Janet Wilder

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Apr 9, 2012, 4:39:02 PM4/9/12

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On 4/9/2012 3:30 PM, Sqwertz wrote:

> On Mon, 09 Apr 2012 14:24:43 -0500, zxcvbob wrote:
>
>> I usually stack enchiladas in a glass hotdish dish.
>

> It's bad enough you folks have to call the food a "hotdish", but the
> dish itself? Sheesh. Where's my Zanax...?

>
>> The tortillas will absorb any and all liquid, kind of like how rice
>> does, so don't make it too dry.
>

> And never use flour tortillas. They turn back into raw dough.
> Totally disgusting. Some recipes out there say to do that - total
> TIAD.
>
> -sw

I have no choice but to use flour tortillas. I have yet to find a low
carb corn tortilla. I use Mission low carb whole wheat tortillas and
they hold up just fine.

I have never had a locally made enchilada with anything other than flour
tortillas. Corn tortillas are not very big down here in Borderland.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

JeanineAlyse

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Apr 9, 2012, 4:32:47 PM4/9/12

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On Apr 9, 9:12 am, Janet Bostwick <nos...@cableone.net> wrote:
> recipe and procedures snipped....

Janet, thank you for the inspiration! I've copied and will make just
a few changes:
Eliminate the (soapy to me) cilantro, replacing that with chopped
green olives.
If no Asadero at my local Stater Bros. I'll get a chunk of Havarti to
shred.
I will lightly fry and wipe dry the corn tortillas, for flavor and
less absorbancy.
As I do with tamale pie makings, I will top each serving with shredded
lettuce, and then drizzle on the sour cream with just a touch of
ground ancho chili whipped into it.
And what a great surprise this dish will be for my chicken enchilada
and/or chicken-Mexican anything girlfriend! She's coming by this
evening to pick up mini-lemon cream Bundt cakes and slices of cold
meatloaf making the sammies she so misses since I retired from out
USMC work four months ago.
Again, I thank you, Picky

Message has been deleted

ImStillMags

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Apr 9, 2012, 5:10:34 PM4/9/12

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On Apr 9, 1:58 pm, Sqwertz <swe...@cluemail.compost> wrote:

> On Mon, 09 Apr 2012 15:39:02 -0500, Janet Wilder wrote:
> > I have never had a locally made enchilada with anything other than flour
> > tortillas. Corn tortillas are not very big down here in Borderland.
>

> I have never seen a restaurant enchilada made from flour tortillas.
> Even my friends from The Valley make them with corn.
>
> <shrug>
>
> -sw

We made them with flour tortillas,
Mona was Mexican...from Mexico and that's her recipe.
She used flour tortillas for chicken enchiladas.
http://www.hizzoners.com/recipes/lunch-specials/181-monas-chicken-enchiladas

Julie Bove

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Apr 9, 2012, 5:38:56 PM4/9/12

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"Sqwertz" <swe...@cluemail.compost> wrote in message
news:o3eurlnbyq7b$.dlg@sqwertz.com...

> On Mon, 09 Apr 2012 15:39:02 -0500, Janet Wilder wrote:
>

>> I have never had a locally made enchilada with anything other than flour
>> tortillas. Corn tortillas are not very big down here in Borderland.
>

> I have never seen a restaurant enchilada made from flour tortillas.
> Even my friends from The Valley make them with corn.
>
> <shrug>

I had them that way once. And only once. It was a restaurant in Seattle
that we went to occasionally. I had the bean enchiladas. They didn't tell
me that they had used flour tortillas until they brought them to me. Said
they were out of corn. I was like... If I had known, I would have ordered
something else! Not very good at all. That was the last time we dined
there. Apparently they went out of business or something. They were gone
after that.

Janet Bostwick

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Apr 9, 2012, 5:53:21 PM4/9/12

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Thank you. It got kind of confusing in the reply from Sf. I had no
cilantro in my method. However, I just look on this as an approach
meant to give ideas. You'll notice I gave no measurements -- I'm
assuming you know how to cook and wing it for yourself. When I serve
from the baking dish, each portion gets topped with sour cream, a few
olives and some green chili salsa. Along side is a 'salad' of
shredded lettuce and chopped tomatoes so that the individual can make
their enchilada meal as they wish. ;o)
Janet US

sf

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Apr 9, 2012, 6:13:28 PM4/9/12

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On Mon, 09 Apr 2012 15:53:21 -0600, Janet Bostwick
<nos...@cableone.net> wrote:

> Thank you. It got kind of confusing in the reply from Sf. I had no
> cilantro in my method.

What on earth was confusing?

Paul M. Cook

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Apr 9, 2012, 6:36:31 PM4/9/12

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"Julie Bove" <juli...@frontier.com> wrote in message
news:jlvkti$4rs$1...@dont-email.me...

My objection is that they just don't taste good as an enchilada wrapper.
Way too much flour. Corn has so much more flavor and texture. If you ant
the BEST enchiladas get them freshly made or make them yourself.

Paul

Message has been deleted

Christine Dabney

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Apr 9, 2012, 6:55:42 PM4/9/12

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On Mon, 9 Apr 2012 17:46:57 -0500, Sqwertz <swe...@cluemail.compost>
wrote:

>If you do a google image search, only the ones that are trying to look
>fancy are shy on the sauce to make them look more appetizing. Wet is
>much more traditional (at least in tex-mex and cal-mex).

And in New Mex too...

Christine
--
http://nightstirrings.blogspot.com

sf

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Apr 9, 2012, 6:59:43 PM4/9/12

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On Mon, 9 Apr 2012 15:36:31 -0700, "Paul M. Cook" <pmc...@gte.net>
wrote:

Flour tortillas get soggy & slimy and taste like paste when used in
enchiladas. Corn tortillas hold up much better and they taste good
too.

notbob

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Apr 9, 2012, 7:03:18 PM4/9/12

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On 2012-04-09, Sqwertz <swe...@cluemail.compost> wrote:

> Those look kinda dry for enchiladas. Enchiladas are usually pretty
> saucy.

I once knew a Hells Angel that was also an very accomplished Mexican
cook. No joke. Learned from his mom in Mexico. Anyway, he made all
his enchiladas almost falling apart moist (not soggy/gummy) by first
dipping the corn tortillas in hot oil, then into his basic chili sauce
before rolling up the meat. The sauce was nothing more than grnd New
Mexico chili pwdr (any chili pwdr will do) reconstituted with water, a
somewhat thick sauce. This for chicken, too. Best I've ever eaten.

nb

--
vi --the heart of evil!

Leonard Blaisdell

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Apr 9, 2012, 7:19:59 PM4/9/12

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In article <jf26o794dv8im9qlc...@4ax.com>,

Janet Bostwick <nos...@cableone.net> wrote:

> Fry corn
> tortillas one by one in order to soften them.

I agree with everything, however I throw the corn tortillas in about a
1/4 inch of hot oil in a frying pan, turn them over as fast as I can,
pick them up as fast as I can with tongs and drip the excess oil back
into the pan. This makes the tortilla easy to roll or fold into taco
shells.
If I'm making enchiladas, I immediately pass the tortilla through
enchilada sauce and fill with whatever other ingredients into a glass
casserole, one at a time. If I'm making tacos, I fold the tortillas that
I'll need after the first pass and then give each a second, longer fry
back into the hot oil to crisp them with a flip halfway through to crisp
both sides.
I have very limited experience, but I've never seen a corn tortilla
folded on the ends. Normal corn tortillas around here fit comfortably in
a 8" iron skillet. I've found that bigger tortillas are exponentially
harder to handle for me.
A Mexican lady on local TV once said "pass the tortilla through hot oil
to soften". That stuck with me.
Oh, and if you stick the edge of the tortilla in the hot oil and it
bubbles a little, the oil is hot enough to soften it, and I use a butter
knife to help flip the tortillas if they turtle to the bottom of the
frying pan. The butter knife will get under the tortilla and allow you
to get the tongs on it.

leo

Janet Bostwick

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Apr 9, 2012, 7:47:17 PM4/9/12

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On Mon, 09 Apr 2012 15:13:28 -0700, sf <s...@geemail.com> wrote:

>On Mon, 09 Apr 2012 15:53:21 -0600, Janet Bostwick
><nos...@cableone.net> wrote:
>
>> Thank you. It got kind of confusing in the reply from Sf. I had no
>> cilantro in my method.
>
>What on earth was confusing?

The segue from my method to your method to blogger method lacked
clarity.
Janet US

Julie Bove

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Apr 9, 2012, 8:18:05 PM4/9/12

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"Paul M. Cook" <pmc...@gte.net> wrote in message
news:jlvo9h$mvt$1...@dont-email.me...

Yes. If I want a flour tortilla I'll have a burrito!

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Apr 9, 2012, 9:18:19 PM4/9/12

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"Paul M. Cook" <pmc...@gte.net> wrote in message
news:jlvv7r$u0u$1...@dont-email.me...

I don't get burritos very often at restaurants due to the carb count. When
I make them at home I make small ones and I will doctor up the top of them
on occasion with some kind of tomato product, onion and pepper and often
some cheese. But I might do the same for enchiladas. I tend not to follow
a recipe although I did once make a recipe for cheese and onion enchiladas
with made from scratch sauce that was really good! I prefer to make the
flat enchiladas simply because they are quicker and easier to do but
daughter is picky about them and doesn't like them that way.

I suppose I take a lot of liberties with Mexican type food. It is really my
favorite and I always have those sorts of ingredients around. I just take
what I have in the house and go with it. I've even been known to cut
assorted bell peppers into "chips" to use for bean or cheese dip when I need
to keep the carbs lower.

One of my favorite tortillas is a mix of flour and corn. I have only ever
used it for quick soft tacos. But I think it might also work for
enchiladas. Oddly enough it doesn't taste quite like a corn tortilla or a
flour one. I think people just like to work with the flour ones as opposed
to the corn ones because they tend to be more pliable.

Oh dang! I am having serious Mexican food cravings now but I am going to
make pasta for dinner which I should get cooking. Yes, I know there is
Mexican pasta. I just don't have any in the house. Am going to try some
whole wheat stuff from Whole Foods. And making my sauce from scratch.
Quick sauce. Oooh, I'm getting hungry! Better go before daughter starts
squawking for food.

Bryan

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Apr 9, 2012, 9:24:24 PM4/9/12

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I'd think that partially frying the corn tortillas is a good idea.
I've never made enchiladas, but I would certainly want the tortillas
done that way.
>
> nb
>
--Bryan

dsi1

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Apr 9, 2012, 9:30:41 PM4/9/12

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>>>> Flour tortillas get soggy& slimy and taste like paste when used in

>>>> enchiladas. Corn tortillas hold up much better and they taste good
>>>> too.
>>>
>>> I thought you liked wet burritos?
>>
>> Done right they aren't soggy. Done wrong they are like wet tissue paper.
>
> I don't get burritos very often at restaurants due to the carb count. When
> I make them at home I make small ones and I will doctor up the top of them
> on occasion with some kind of tomato product, onion and pepper and often
> some cheese. But I might do the same for enchiladas. I tend not to follow
> a recipe although I did once make a recipe for cheese and onion enchiladas
> with made from scratch sauce that was really good! I prefer to make the
> flat enchiladas simply because they are quicker and easier to do but
> daughter is picky about them and doesn't like them that way.

A friend from Texas gave me a recipe for a Tex-Mex enchilada which was a
thin chili on top of flour tortillas filled with Velveeta and onions. It
was a favorite recipe from his family's diner. This was obviously some
sort of depression era or WWII recipe. I made it but I just couldn't
bring myself to use Velveeta. It's a great recipe to make if you don't
have much money for food.

Bryan

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Apr 9, 2012, 9:51:44 PM4/9/12

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On Apr 9, 8:18 pm, "Julie Bove" <julieb...@frontier.com> wrote:
> [snip]

OK, based on your last post, I was wrong to call you a moron, but my
God you have awful taste.

--Bryan

Julie Bove

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Apr 9, 2012, 10:12:32 PM4/9/12

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Sure... Snip it all so nobody know what you are referring to.

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Apr 9, 2012, 11:50:10 PM4/9/12

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On Mon, 9 Apr 2012 20:32:34 -0700, "Julie Bove"

<juli...@frontier.com> wrote:

>
> "sf" <s...@geemail.com> wrote in message
> news:ku87o7hmol6m5l8b5...@4ax.com...
> > On Mon, 9 Apr 2012 17:19:06 -0700, "Julie Bove"
> > <juli...@frontier.com> wrote:
> >
> >>
> >> "sf" <s...@geemail.com> wrote in message
> >> news:caq6o7pc3r0f3bd1l...@4ax.com...
> >> >>
> >> > Flour tortillas get soggy & slimy and taste like paste when used in
> >> > enchiladas. Corn tortillas hold up much better and they taste good
> >> > too.
> >>
> >> I thought you liked wet burritos?
> >>
> > I *HATE* wet burritos. I think anyone who likes them has TIAD; but I
> > don't spend my time telling the world how much I hate them and I don't
> > tell them that I think their taste sucks big time whenever someone
> > mentions a wet burrito here. To be perfectly clear: I don't think

> > wet burritos are good enough to be pig slop. How did you ever get

> > the idea I liked them? That was a rhetorical question.
>
> Sorry. I guess I misunderstood. Someone had posted something about them
> and I thought it was you. You did post something about burritos that I
> thought sounded weird but I can't remember what it was, I guess.
>

I have no idea what you're talking about. I don't like rice in my
burrito, maybe that's what you mean.

Julie Bove

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Apr 10, 2012, 12:11:01 AM4/10/12

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"sf" <s...@geemail.com> wrote in message

news:cbb7o796mv89t99bn...@4ax.com...

I don't like it in mine either.

zxcvbob

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Apr 10, 2012, 1:28:23 AM4/10/12

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Sqwertz wrote:
> On Mon, 09 Apr 2012 14:24:43 -0500, zxcvbob wrote:
>
>> I usually stack enchiladas in a glass hotdish dish.
>
> It's bad enough you folks have to call the food a "hotdish", but the
> dish itself? Sheesh. Where's my Zanax...?
>

Thank yew. I was kind of proud of that one. "hotdish dish" <snicker> (-:

bob

sf

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Apr 10, 2012, 2:24:01 AM4/10/12

to

On Mon, 9 Apr 2012 20:48:33 -0700, "Paul M. Cook" <pmc...@gte.net>
wrote:

>

> My little Mexican joint makes wet burritos that are just to die for. All in
> how you do it. They call them burritos enchilada style. The secret is all
> the ingredients are hot and the burrito is heated on a heavy stoneware plate
> for 15 minutes in a hot oven. No time for soggy.

I didn't say wet burritos are soggy, I said enchiladas made with flour
tortillas are soggy. I eat burritos with my hands, not a fork.
http://www.delish.com/cm/delish/images/gJ/steak-burritos-two-recipe-ew0611-xl.JPG

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Apr 10, 2012, 2:54:02 AM4/10/12

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No taquerias up there?

Julie Bove

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Apr 10, 2012, 3:07:03 AM4/10/12

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"Paul M. Cook" <pmc...@gte.net> wrote in message
news:jm0l8a$p2v$1...@dont-email.me...

Yep. Even the picture looks like fast food.

Julie Bove

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Apr 10, 2012, 3:16:35 AM4/10/12

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"sf" <s...@geemail.com> wrote in message

news:e7m7o79kdgvme7h78...@4ax.com...

Yeah! And they are fast food! We don't eat at those sorts of places as a
general rule. We did eat at one but we ate in there and it was a less than
stellar experience even though the food was good. My daughter and parents
were disappointed though because they wanted actual meals that came with
beans and rice. Not street style tacos which is what they seemed to have.
Not sure that place even *had* burritos.

Taqueria means taco shop. Not restaurant. Most of the ones we have here
are just trucks with perhaps a little tent to eat in.

We do eat at Taco Time once in a while. Do I consider it to be real Mexican
food? No. Is it fast food? Yes. Is it like Taco Bell? No. But it is
good fresh and fast.

sf

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Apr 10, 2012, 3:29:46 AM4/10/12

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On Tue, 10 Apr 2012 00:16:35 -0700, "Julie Bove"

I hope you know what you sound like.

Julie Bove

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Apr 10, 2012, 3:37:55 AM4/10/12

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"sf" <s...@geemail.com> wrote in message

news:dsn7o755qvt9c3d7d...@4ax.com...

And what would that be?

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Apr 10, 2012, 2:47:42 PM4/10/12

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sf wrote:
> On Tue, 10 Apr 2012 11:13:12 -0500, zxcvbob <zxc...@charter.net>
> wrote:
>
>> sf wrote:
>>> On Tue, 10 Apr 2012 00:28:23 -0500, zxcvbob <zxc...@charter.net>
>>> wrote:
>>>
>>>> Sqwertz wrote:
>>>>> On Mon, 09 Apr 2012 14:24:43 -0500, zxcvbob wrote:
>>>>>
>>>>>> I usually stack enchiladas in a glass hotdish dish.
>>>>> It's bad enough you folks have to call the food a "hotdish", but the
>>>>> dish itself? Sheesh. Where's my Zanax...?
>>>>>
>>>> Thank yew. I was kind of proud of that one. "hotdish dish" <snicker>
>>>>

>>> Hotdish dish is aka: casserole dish?
>>>
>>>
>> Yes. I normally use a Pyrex lasagna pan, or sometimes old Corningware.
>> A loaf pan might work for small batches.
>>
>
> Just checking, thanks. "Hotdish" isn't part of my heritage.
>
>

It's not part of my heritage either, but having lived up here for 20
years I've come to embrace it -- largely because it irritates people. (-:

-Bob

sf

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Apr 10, 2012, 2:55:43 PM4/10/12

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On Tue, 10 Apr 2012 13:47:42 -0500, zxcvbob <zxc...@charter.net>
wrote:

>
> It's not part of my heritage either, but having lived up here for 20
> years I've come to embrace it -- largely because it irritates people. (-:

Confused... it irritates the locals or other people... (like you know
who)?

Nunya Bidnits

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Apr 10, 2012, 6:17:39 PM4/10/12

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Janet Wilder <kellie...@yahoo.com> wrote:

> On 4/9/2012 3:30 PM, Sqwertz wrote:
>> On Mon, 09 Apr 2012 14:24:43 -0500, zxcvbob wrote:
>>
>>> I usually stack enchiladas in a glass hotdish dish.
>>
>> It's bad enough you folks have to call the food a "hotdish", but the
>> dish itself? Sheesh. Where's my Zanax...?
>>

>>> The tortillas will absorb any and all liquid, kind of like how rice
>>> does, so don't make it too dry.
>>
>> And never use flour tortillas. They turn back into raw dough.
>> Totally disgusting. Some recipes out there say to do that - total
>> TIAD.
>>
>> -sw
>
>
> I have no choice but to use flour tortillas. I have yet to find a low
> carb corn tortilla. I use Mission low carb whole wheat tortillas and
> they hold up just fine.

Mission Carb Balance tortillas? Not really low carb, but they have a lot of
fiber, so if you buy in to one of the formulae for adjusting carbs by fiber,
they are better than other tortillas. However the fiber formula is far from
precise, where on one hand you have people saying you can subtract all the
grams of fiber, others say half, others say half but only if you have 5 g or
more of fiber. I have a diabetes educator book which goes by the 1/2 of
fiber if 5 g or more and I consider it an authoritative source.

What chaps my butt about these tortillas is the price. They are almost
double the price of their other tortillas.

I was just poking around some sites and see that blue corn tortillas are
alleged to have lower glycemic index, lower carbs, and higher fiber than
other corn tortillas.

In general when I look at the nutritional profile of corn vs flour tortillas
I think corn is a better way to go for diabetics and low carbers, although
the Mission Carb Balance product is pretty decent as are whole wheat
tortillas, which I don't like. Otherwise, most of the white flour tortillas
are, unfortunately, carbohydrate bombs.

So if you're avoiding corn tortillas for diabetic reasons, maybe you should
try one of the higher fiber corn tortillas (ex at
http://latortillafactory.com/products-15.aspx ) and then test to see if it
spikes your blood glucose. It may not be as bad as you think.

MartyB

Nunya Bidnits

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Apr 10, 2012, 7:21:45 PM4/10/12

to

sf <s...@geemail.com> wrote:

>To be perfectly clear: I don't think
> wet bur riots are good enough to be pig slop.

That's an unfair slur on wet burs. But they shouldn't riot over it.

;-)

Nunya Bidnits

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Apr 10, 2012, 7:36:40 PM4/10/12

to

Like this?
http://www.youtube.com/watch?v=IMPP8pPycUE&feature=related
http://www.youtube.com/watch?v=h2i0OmhJlFc&feature=related

Nunya Bidnits

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Apr 10, 2012, 7:36:48 PM4/10/12

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dsi1 <ds...@eternal-september.invalid> wrote:

> A friend from Texas gave me a recipe for a Tex-Mex enchilada which
> was a thin chili on top of flour tortillas filled with Velveeta and
> onions. It was a favorite recipe from his family's diner.

That's not an enchilada. Enchiladas are rolled.

Nunya Bidnits

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Apr 10, 2012, 7:37:16 PM4/10/12

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notbob <not...@nothome.com> wrote:
> On 2012-04-09, Sqwertz <swe...@cluemail.compost> wrote:
>
>> Those look kinda dry for enchiladas. Enchiladas are usually pretty
>> saucy.
>
> I once knew a Hells Angel that was also an very accomplished Mexican
> cook. No joke. Learned from his mom in Mexico. Anyway, he made all
> his enchiladas almost falling apart moist (not soggy/gummy) by first
> dipping the corn tortillas in hot oil, then into his basic chili sauce
> before rolling up the meat. The sauce was nothing more than grnd New
> Mexico chili pwdr (any chili pwdr will do) reconstituted with water, a
> somewhat thick sauce. This for chicken, too. Best I've ever eaten.
>
> nb

That's my experience too. Red enchilada dip sauce is one of the simplest
things you can make. Now the green stuff, that's a little more work. For
chicken, I prefer the green. For beef or cheese, the red.

MartyB

dsi1

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Apr 10, 2012, 7:55:32 PM4/10/12

to

Ay carumba! How the heck else would one fill a flour tortilla? The
onions and Velveeta are rolled inside the you-know-what. The thin chili
sauce goes on top of the rolled tortillas. Then it's baked. It's poverty
food so you can pretty much call it anything you want.

Message has been deleted

Nunya Bidnits

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Apr 10, 2012, 8:48:52 PM4/10/12

to

Yeesh.

dsi1

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Apr 10, 2012, 9:10:44 PM4/10/12

to

Ha ha, just wait until the zombie apocalypse comes. You're gonna be
dreaming of Velveeta and onion filled flour tortillas covered with thin,
watery, chili sauce every night. You will be humbled...

unread,

Apr 10, 2012, 11:23:59 PM4/10/12

to

On 4/9/2012 11:39 AM, Sqwertz wrote:
> On Mon, 09 Apr 2012 10:30:51 -0500, Melba's Jammin' wrote:
>
>> I've got some musgovian roasted chicken breast. I think I want to try
>> enchiladas.
>> Corn torts, right? (dip them into the sauce before filling?)
>> A can of Old El Paso enchilada sauce (shoot me if you have to but I
>> don't like them well enough to make my own sauce)
>> Just shred or chop the chicken meat ? Mix some sauce with it before
>> filling the torts?
>> Fill by rolling? Folding? Is there a difference?
>> How hot and how long? 350 deg or 20 minutes or so?
>>
>> You can tell I'm not well versed in enchilada production.
>
> Set, soggy corn tortillas are not my thing. Make some chicken
> quesadillas using corn tortillas. little bit of oil in the pan (1/2
> teaspoon), heat on medium, lay down a little cheese, thin sliced
> chicken, onion, peppers, whatever, more cheese, then another tortilla
> and flip after it gets a little crispy - adding a little more oil if
> necessary. Top with sour cream and if you must, some enchilada sauce.
>
> Don't go all notbob on me and get all uptight because you wanted a
> damn recipe for traditional enchilidas which you don't even like...
>
> You can freeze and reheat these in the toaster oven.

I've never tried freezing a quesadilla since it's something I'd cook
using leftovers and it would be a one meal deal. Have you frozen them
assembled, and how do they turn out later? Do you freeze before frying
them assuming you have more ingredients than you'll use ATM?

Paul M. Cook

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Apr 10, 2012, 11:44:08 PM4/10/12

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"Julie Bove" <juli...@frontier.com> wrote in message

news:jm2ssl$gs0$1...@dont-email.me...

That was Taco Bell's version of a wet burrito. Now you can get Doritos
tacos. We've come so far.

Paul
>

Paul M. Cook

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Apr 10, 2012, 11:48:03 PM4/10/12

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"Nunya Bidnits" <nunyab...@eternal-september.invalid> wrote in message

news:jm2g6g$m3g$1...@dont-email.me...

I actually could eat like that when I was his age. Now, it would kill me.

Paul

Julie Bove

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Apr 11, 2012, 12:13:54 AM4/11/12

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"Paul M. Cook" <pmc...@gte.net> wrote in message
news:jm2um7$num$1...@dont-email.me...

Ahhh... Okay.

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Apr 11, 2012, 4:38:13 AM4/11/12

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"Bryan" <bryang...@gmail.com> wrote in message
news:2f2478d5-fa5b-4f74...@p6g2000yqi.googlegroups.com...

Yes, they are good. I have eaten the low carb and they are good but I
believe they contain soy or something else I can't have now.

Nunya Bidnits

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Apr 11, 2012, 12:28:58 PM4/11/12

to

Julie Bove <juli...@frontier.com> wrote:

> I've heard only good things about La Tortilla Factory products.
>
> Yes, they are good. I have eaten the low carb and they are good but I
> believe they contain soy or something else I can't have now.

That's why there is a required label showing ingredients.

Nunya Bidnits

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Apr 11, 2012, 12:37:28 PM4/11/12

to

Paul M. Cook <pmc...@gte.net> wrote:
> "Nunya Bidnits" <nunyab...@eternal-september.invalid> wrote in
> message news:jm2g6g$m3g$1...@dont-email.me...
>> sf <s...@geemail.com> wrote:
>>> On Mon, 9 Apr 2012 20:48:33 -0700, "Paul M. Cook" <pmc...@gte.net>
>>> wrote:
>>>
>>>>
>>>> My little Mexican joint makes wet burritos that are just to die
>>>> for. All in how you do it. They call them burritos enchilada
>>>> style. The secret is all the ingredients are hot and the burrito
>>>> is heated on a heavy stoneware plate for 15 minutes in a hot oven.
>>>> No time for soggy.
>>>
>>> I didn't say wet burritos are soggy, I said enchiladas made with
>>> flour tortillas are soggy. I eat burritos with my hands, not a
>>> fork.
>>> http://www.delish.com/cm/delish/images/gJ/steak-burritos-two-recipe-ew0611-xl.JPG
>>
>> Like this?
>> http://www.youtube.com/watch?v=IMPP8pPycUE&feature=related
>> http://www.youtube.com/watch?v=h2i0OmhJlFc&feature=related
>>
>
> I actually could eat like that when I was his age. Now, it would
> kill me.

I still could, but I don't. I'd rather live longer and spread it out without
spreading myself out. ;-)

Nunya Bidnits

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Apr 11, 2012, 2:31:22 PM4/11/12

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Paul M. Cook <pmc...@gte.net> wrote:

> That was Taco Bell's version of a wet burrito. Now you can get
> Doritos tacos. We've come so far.

I consider Doritos (and most flavored chips) frankenfood because of the
nasty artificial flavoring. As they say, it's "better" living through
chemistry. The thought of eating a whole taco where the shell is made of
that stuff squicks me.

MartyB

George

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Apr 11, 2012, 3:16:59 PM4/11/12

to

Never mind industrial flavored hard tacos. I don't even understand how
hard tacos became popular.

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Apr 11, 2012, 6:58:41 PM4/11/12

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"George" <geo...@nospam.invalid> wrote in message
news:jm4lao$r8d$1...@dont-email.me...

They're very hard to eat!

Paul M. Cook

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Apr 11, 2012, 7:19:20 PM4/11/12

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"Julie Bove" <juli...@frontier.com> wrote in message

news:jm52a8$btb$1...@dont-email.me...

Unflavored Doritos? As a recovered Doritos junkie I have to admit I never
heard of such a thing. I know what you mean about the Ranch and lime
versions but they have always been heavily dusted with that red ... stuff.

Paul

notbob

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Apr 11, 2012, 7:28:09 PM4/11/12

to

On 2012-04-11, Paul M. Cook <pmc...@gte.net> wrote:

> Unflavored Doritos? As a recovered Doritos junkie I have to admit I never
> heard of such a thing. I know what you mean about the Ranch and lime
> versions but they have always been heavily dusted with that red ... stuff.

heh heh....

I think Frito/Lays uses the term "original" for the geezer versions.
;)

nb

--
vi --the heart of evil!

George M. Middius

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Apr 11, 2012, 8:08:50 PM4/11/12

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Julie Bove wrote:

> I like the original Dortitos. The unflavored ones.

They don't exist anymore. You can get Tostitos for about 80% more $$
than good quality chips like Mission.

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Apr 12, 2012, 12:14:44 AM4/12/12

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"Nunya Bidnits" <nunyab...@eternal-september.invalid> wrote in message

news:jm59lc$ka3$1...@dont-email.me...

They do have salt.

http://www.fritolay.com/our-snacks/doritos-toasted-corn.html

Paul M. Cook

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Apr 12, 2012, 12:39:55 AM4/12/12

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"Julie Bove" <juli...@frontier.com> wrote in message

news:jm5iuq$qko$1...@dont-email.me...

Not me. One big reason I got diabetes. I could polish off a 2 pound bag of
Doritos and then hit the 7-11 at 4am for more.

Paul

Julie Bove

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Apr 12, 2012, 1:42:53 AM4/12/12

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"Paul M. Cook" <pmc...@gte.net> wrote in message

news:jm5map$6g9$1...@dont-email.me...

I was pretty much on the Ornish diet when I got diabetes. I ate the
occasional egg and I ate some cheese. Those were pretty much my only
sources of fat except perhaps for olives and I didn't eat those often. The
diet was very high carb though.

Nunya Bidnits

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Apr 12, 2012, 3:57:18 PM4/12/12

to

Julie Bove <juli...@frontier.com> wrote:
> "Nunya Bidnits" <nunyab...@eternal-september.invalid> wrote in
> message news:jm59lc$ka3$1...@dont-email.me...
>> Julie Bove <juli...@frontier.com> wrote:
>>> "Nunya Bidnits" <nunyab...@eternal-september.invalid> wrote in
>>> message news:jm4im2$bdi$1...@dont-email.me...
>>>> Paul M. Cook <pmc...@gte.net> wrote:
>>>>
>>>>> That was Taco Bell's version of a wet burrito. Now you can get
>>>>> Doritos tacos. We've come so far.
>>>>
>>>> I consider Doritos (and most flavored chips) frankenfood because
>>>> of the nasty artificial flavoring. As they say, it's "better"
>>>> living through chemistry. The thought of eating a whole taco where
>>>> the shell is made of that stuff squicks me.
>>>
>>> I like the original Dortitos. The unflavored ones. I grew up with
>>> those. I do not like any of the flavored ones. They're weird.
>>
>> There are unseasoned Doritos?
>
>
> They do have salt.
>
> http://www.fritolay.com/our-snacks/doritos-toasted-corn.html

IIRC those are NOT the original Doritos. Maybe they came up with the
way-too-thick corn chips to compete with the other tortilla chips on the
market. I'm pretty sure the original Doritos were dusted with that
radioactive red stuff.

Storrmmee

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May 5, 2012, 6:14:17 AM5/5/12

to

iirc original doritios were taco flavored, Lee

"Julie Bove" <juli...@frontier.com> wrote in message
news:jm52a8$btb$1...@dont-email.me...
>

Storrmmee

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May 5, 2012, 6:15:35 AM5/5/12

to

coorect and were taco flavored, the "plain" came a bit later iirc

"Nunya Bidnits" <nunyab...@eternal-september.invalid> wrote in message

news:jm7c30$393$1...@dont-email.me...