![[WetLeather]](/images/smallwet2.gif)
| Name: | Enchiladaz BB - Mk II | Contributor: | Randall Mietzner |
|---|---|---|---|
| Description: | Enchiladaz BB - Mk II ( Mik I used home canned peppers ) | Posted: | 2003-04-21 |
| Key words: | enchiladas, chicken, beef | Category: | Main Dishes |
| ID: | 455 | Updated: | 2005-11-27 23:57:53 |
| Ingredients: | Two packs of tortillas, flour burrito size & corn 1 10 count / 1 12 count
1-1/2 lbs chicken, ground or shredded (cooked breasts/thighs, then chopped) 1-1/2 lbs ground beef 1 can diced green peppers 1 can whole green peppers 1 large onion 2 or 3 large tomatoes 4-5 hot fresh chili, whatever is available. You can substitute canned jalapenos. can of cumin - it's the herb makes stuff taste like chili. 2 cans of enchilada sauce 2-3 lbs of shredded cheese of your choice olive oil to cook the tortillas |
||
| Preparation: | Preparation for assembling the Enchiladaz
--------------------------------------------------------------- Chop up everything, and place each ingredient on the counter and have a space for a plate. Cooking -------------------------------------------------- Brown the meat, each separately, and toss a little bit as the meat starts to cook & brown. I pour in a little of the red enchilada sauce to redden up the meat. Place the meat in open bowls. Clean the fry pan, and heat a couple of tablespoons of olive oil, medium heat, cook the tortilla till it bubbles up and just starts to brown. Toss it on a plate, keep the oil hot, adding as necessary, and start cooking the next one. Take the cooked tortilla and place by all the containers. Baste the tortilla on each side with enchilada sauce, then add meat, and a heaping tablespoon or so of the other ingredients, add the chilis, sparingly, and dont' touch your face for the next 4 hours! Place in baking dish. Rinse and repeat until you have your first rack of 5 or 6. I usually do a batch with and without cheese on the inside and/or outside. I also sometimes drip the enchilada sauce on them in the baking dish, and also kinda put bits of everything on the outside for presentation. Bake at 325 degrees for 25 minutes. I retain whatever uniqueness I have in this recipe; they should come out with an assortment of flavors, with a bit of a bite, but just a warm aftermath. |
||
| Notes: | |||
| Equipment: | |||