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Thursday, July 23, 2009

MMMMMMmmmmmm Enchiladas and Chile Relleno

Sweet Hubby had to work late tonight so I picked up dinner for him at McAllister's Deli and dropped it off. He ended up getting off around 5 and he brought home his dinner and ate it.
I didn't have anything to eat for dinner.,. poor me.


I had picked the first Anaheim chile from my garden.

So I made a small batch of 8 cheese enchiladas and one chile relleno. Mmmmmmmm!!

The batch of enchiladas is considered small
because I usually make 25-30 at a time.



I didn't eat them ALL Okay?... just 3!

Shay's Enchiladas

Yield: 20-30

1 lb block Colby Jack cheese (aka marble)

1-2 cups shredded Cheddar or Colby jack

Thin, white corn tortillas (do not chill, they will crack)

GREEN* enchilada sauce, 4 15 oz cans (only open as needed)

Oil



  • Start by cutting the block of cheese in half
  • Cut each of the halves in half so each is only half an inch or so thick
  • Then cut into as many “fingers” as you need

  • Meanwhile, heat small amount of oil in a skillet.
  • Pour a few tablespoons of enchilada sauce into bottom of a 13”X9” backing dish.
  • Pour ½-1” of enchilada sauce into a pie plate or other flat dish
  • Using tongs, place tortilla into oil, just enough to heat, do NOT allow to get at all crisp. Turn over and remove.
  • Immediately drag thru the enchilada sauce that is in the pie plate and then place into 13”X9” pan
  • Lay a piece of cheese near the edge of the tortilla and roll up (careful, can be very hot)
  • Wedge rolled enchilada along one edge of baking dish
  • Repeat until you’ve used up all your cheese fingers, smooshing

Enchiladas against each other… 24 WILL fit in the pan,

consider that the cheese has a flat side, so turn so it fits the best

· Sprinkle 1+ cup of shredded cheese over all

YOU MAY COVER AND PLACE IN REFRIGERATOR UNTIL READY TO HEAT

or continue

· Pour enchilada sauce over all (don’t drown, just enough to make moist)

· Bake @ 350°F until bubbly (15 min if room temp, 30-40 if chilled)

· Serve with salsa, sour cream, olives, etc

*I think red enchilada sauce takes like a tin can. I like the flavor of green.

You may add meat to the enchiladas as well, my fave is cheese.

Edit 7-25: Tif says this is HER recipe. Technically, it is, sorta. Back before she was married, a Mexican housekeeper at her in-laws' taught her how to make enchiladas. I have modified the recipe over the years (chunk cheese instead of grated and green enchilada sauce) and like mine better ;-)


Chile Relleno


Fresh Anaheim Chile(s)

Monterey Jack Cheese

Egg(s), seperated

Flour

Oil


  • Carefully slice the chile along one "fold". Remove all seeds (I use a grapefruit spoon).
  • Broil chile until skin turns brown and bubbles, turn over and repeat with other side, remove from broiler and allow to cool.
  • When chile is cool, pull off the skins.
  • Slice a "finger" of cheese and place inside chile.
  • Beat egg white until fluffy
  • Add about a teaspoon of flour per egg to yolks and whisk.
  • Gently fold yolk/flour into whites
  • Meanwhile, heat oil in skillet
  • Dip one side of chile in egg mixture and place in pan
  • Gently cover with remainder of egg mixture
  • When first side is golden brown turn over and repeat with second side
  • Serve with salsa and sour cream

1 comment:

crazydaisy said...

No, wait... Those are TIFFANY'S enchiladas!!!!