Tortillas
What's the most efficient way to fold and seal them for enchiladas,
chimichangas, etc. Mine break apart all the time. Thanks, Me |
"Me" > wrote in message ... > What's the most efficient way to fold and seal them for enchiladas, > chimichangas, etc. Mine break apart all the time. Thanks, Me Heat first. Dimitri |
Corn tortillas make the best enchiladas. Traditionally speaking,
lightly saute them in oil to soften, pat with paper towels to remove excess oil, fill and roll up - open side down in a baking dish coated with a bit of enchilada sauce. When your pan is full, top with more enchilada sauce and cheese. Bake at 350 degrees for 25-30 minutes. For chimichangas, use medium sized flour tortillas. Soften between layers of just barely dampened paper towels in the microwave for about a minute depending on the power of your microwave. Working quickly, put the filling in the middle and fold the tortilla on one side, then roll to create a package. Secure with a toothpick and deep fry quickly until lightly browned. Serve on top of shredded lettuce, garnished with grated cheese, guacamole, salsa and sour cream Hope this helps Ellen |
EchoSierra wrote: > Corn tortillas make the best enchiladas. Traditionally speaking, > lightly saute them in oil to soften, pat with paper towels to remove > excess oil, fill and roll up - open side down in a baking dish coated > with a bit of enchilada sauce. When your pan is full, top with more > enchilada sauce and cheese. Bake at 350 degrees for 25-30 minutes. America's Test Kitchen did enchiladas a few shows back. They put the torillas on a baking sheet, spritzed them with oil, then heated them in the oven. I haven't tried that method yet. Brian |
Dimitri wrote: :: "Me" > wrote in message :: ... ::: What's the most efficient way to fold and seal them for enchiladas, ::: chimichangas, etc. Mine break apart all the time. Thanks, Me :: :: Heat first. :: :: :: Dimitri On a dry, very hot, cast iron skillet. BOB |
In addition to the 'heat' step ... which probably is the best answer ...
consider the quality of the tortilla. We have a local tortilla shop here and the tortillas that come from there are simply great. Comparing grocery store tortillas to these is like comparing filet to cardboard (well, maybe not that drastic!). Bob |
On Fri, 13 May 2005, Me wrote: > What's the most efficient way to fold and seal them for enchiladas, > chimichangas, etc. Mine break apart all the time. Thanks, Me > Are you are talking about corn tortillas for enchiladas (I've never used corn for chimichangas) that are going to be baked? I dip my corn tortillas (for enchiladas) in very warm oil until they are pliable. I use a small cast iron skillet with an inch or so of oil. I heat it until it is medium and dip the tortillas in one at a a time for just a few seconds. The tortillas will turn kind of opaque and when held between the thumb and index finger by a place on the rim, they will be limp and pliable like a piece of limp lettuce. They roll easily and, put in the baking dish seam side down, they stay rolled and hold their shape. If you are using an enchilada sauce, you can heat it and dip your tortillas in that until they are pliable. For flour tortillas for chimichangas, I wrap them in a clean, damp cloth, wrap them in foil and heat in the oven. They "steam" actually. I have warmed them in a warm, unoiled cast iron skillet or on a griddle. I have used the cloth wrapped method in the microwave, but bread of all kinds tends to get tough withing minutes in mine. Elaine, too |
EchoSierra wrote:
> Corn tortillas make the best enchiladas. Traditionally speaking, > lightly saute them in oil to soften, pat with paper towels to remove > excess oil, fill and roll up - open side down in a baking dish coated > with a bit of enchilada sauce. When your pan is full, top with more > enchilada sauce and cheese. Bake at 350 degrees for 25-30 minutes. > Yep, Ellen, that's how I do it too. Just a bit of oil goes a long way and it makes the tortillas very pliable. kili |
In article >,
"kilikini" > wrote: > EchoSierra wrote: > > Corn tortillas make the best enchiladas. Traditionally speaking, > > lightly saute them in oil to soften, pat with paper towels to remove > > excess oil, fill and roll up - open side down in a baking dish coated > > with a bit of enchilada sauce. When your pan is full, top with more > > enchilada sauce and cheese. Bake at 350 degrees for 25-30 minutes. > > > > Yep, Ellen, that's how I do it too. Just a bit of oil goes a long way and > it makes the tortillas very pliable. > > kili > > Ok, I've never made Enchiladas..... What do you use for "filling"? Shredded chicken meat maybe, spiced with taco seasoning? I know I could google for this, but I'd much rather see some original ideas. ;-) I'd prefer chicken or turkey to beef. Is it possible to use the M-wave or stovetop instead of the oven? I store pots and pans in there, so rarely ever use the oven as I have to clean it out. <lol> Plus it heats up the house in the summer. -- K. Sprout the MungBean to reply "I don't like to commit myself about heaven and hell‹you see, I have friends in both places." --Mark Twain |
Katra wrote:
> In article >, > "kilikini" > wrote: > > > Ok, I've never made Enchiladas..... > > What do you use for "filling"? > Shredded chicken meat maybe, spiced with taco seasoning? > > I know I could google for this, but I'd much rather see some original > ideas. ;-) I'd prefer chicken or turkey to beef. > > Is it possible to use the M-wave or stovetop instead of the oven? > I store pots and pans in there, so rarely ever use the oven as I have > to clean it out. <lol> > > Plus it heats up the house in the summer. Enchiladas are really easy; I don't follow a recipe since I usually buy the canned sauce. What I do (if I'm using chicken) is to shred pre-cooked chicken and add sauteed onions, garlic, tomatoes, chilis, peppers, what have you, in the chicken mixture. I put a corn tortilla in a little hot oil to soften it (5 seconds), flip the tortilla (5 seconds more) and place on a paper towl. Dry off the tortilla. Fill the middle of the tortilla with a bit of the chicken mix and top it with cheese. Roll up the tortilla and repeat with remaining tortillas until you fill your baking dish. Top all the tortillas with more shredded cheese and add about 2 cans of enchilada sauce. (Others probably have their own recipe, but........oh well.) I cover it and bake it at 350 degrees until bubbly. Let it sit and then serve. I guess you *could* do it in a microwave if it would heat thoroughly, since everything is already cooked anyway. I always use my oven - summer or not. kili |
Katra wrote:
> In article >, > "kilikini" > wrote: > > >>EchoSierra wrote: >> >>>Corn tortillas make the best enchiladas. Traditionally speaking, >>>lightly saute them in oil to soften, pat with paper towels to remove >>>excess oil, fill and roll up - open side down in a baking dish coated >>>with a bit of enchilada sauce. When your pan is full, top with more >>>enchilada sauce and cheese. Bake at 350 degrees for 25-30 minutes. >>> >> >>Yep, Ellen, that's how I do it too. Just a bit of oil goes a long way and >>it makes the tortillas very pliable. >> >>kili >> >> > > > Ok, I've never made Enchiladas..... > > What do you use for "filling"? > Shredded chicken meat maybe, spiced with taco seasoning? > > I know I could google for this, but I'd much rather see some original > ideas. ;-) I'd prefer chicken or turkey to beef. > > Is it possible to use the M-wave or stovetop instead of the oven? > I store pots and pans in there, so rarely ever use the oven as I have to > clean it out. <lol> > > Plus it heats up the house in the summer. I prefer plain cheese (Monterey jack works as does a mix with cheddar) with some chopped onions and bits of black olive. Only used an oven. jim |
In article >,
JimLane > wrote: > Katra wrote: > > In article >, > > "kilikini" > wrote: > > > > > >>EchoSierra wrote: > >> > >>>Corn tortillas make the best enchiladas. Traditionally speaking, > >>>lightly saute them in oil to soften, pat with paper towels to remove > >>>excess oil, fill and roll up - open side down in a baking dish coated > >>>with a bit of enchilada sauce. When your pan is full, top with more > >>>enchilada sauce and cheese. Bake at 350 degrees for 25-30 minutes. > >>> > >> > >>Yep, Ellen, that's how I do it too. Just a bit of oil goes a long way and > >>it makes the tortillas very pliable. > >> > >>kili > >> > >> > > > > > > Ok, I've never made Enchiladas..... > > > > What do you use for "filling"? > > Shredded chicken meat maybe, spiced with taco seasoning? > > > > I know I could google for this, but I'd much rather see some original > > ideas. ;-) I'd prefer chicken or turkey to beef. > > > > Is it possible to use the M-wave or stovetop instead of the oven? > > I store pots and pans in there, so rarely ever use the oven as I have to > > clean it out. <lol> > > > > Plus it heats up the house in the summer. > > > I prefer plain cheese (Monterey jack works as does a mix with cheddar) > with some chopped onions and bits of black olive. Only used an oven. > > > jim Ah, Cheese enchiladas. :-) They make those at work sometimes! -- K. Sprout the MungBean to reply "I don't like to commit myself about heaven and hell‹you see, I have friends in both places." --Mark Twain |
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