Come for the politics, stay for the snark.

Disappointing to see gov. newsom with his finger to the wind.

I like political parties that aren’t owned by foreign adversaries.

They are not red states to be hated; they are voter suppression states to be fixed.

Peak wingnut was a lie.

We cannot abandon the truth and remain a free nation.

The party of Reagan has become the party of Putin.

Wow, I can’t imagine what it was like to comment in morse code.

The republican ‘Pastor’ of the House is an odious authoritarian little creep.

Let’s delete this post and never speak of this again.

Following reporting rules is only for the little people, apparently.

You don’t get to peddle hatred on saturday and offer condolences on sunday.

The unpunished coup was a training exercise.

Oh FFS you might as well trust a 6-year-old with a flamethrower.

My years-long effort to drive family and friends away has really paid off this year.

I see no possible difficulties whatsoever with this fool-proof plan.

When you’re a Republican, they let you do it.

I swear, each month of 2025 will have its own history degree.

Tide comes in. Tide goes out. You can’t explain that.

Good lord, these people are nuts.

The truth is, these are not very bright guys, and things got out of hand.

Stamping your little feets and demanding that they see how important you are? Not working anymore.

Relentless negativity is not a sign that you are more realistic.

The willow is too close to the house.

Democracy cannot function without a free press.

You are here: Home / Food & Recipes / Cooking / Friday Recipe Exchange: Enchiladas

Friday Recipe Exchange: Enchiladas

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tamara enchiladas
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From our Food Goddess, TaMara:

JeffreyW has been teasing with some impressive looking South of the Border treats lately, so I thought it would be a good night to focus on them. The featured recipe is an enchilada pie. It is kid friendly and a breeze to put together. Perfect for an easy weeknight dinner.

JeffreyW makes a similar dish, called Enchiladas Montadas (recipe here), which is pictured above.

Also from JeffreyW, a quick and easy Chicken Enchiladas (click here), including his terrific photos.

From frequent visitor, Joshua De Mers (you may know his as Yutsano), his Pork Enchiladas (recipe here).

All of that should give you an idea how to create your own enchilada to satisfy your tastes. Hit the comments and share some of your favorite enchilada, nacho, burrito or other favorites. And if you need more inspiration, click here for a complete photo gallery of JeffreyW’s enchilada creations.

Finally, tonight’s featured recipe:

Enchilada Pie

1 pound ground beef
½ large onion, chopped
salt & pepper to taste
¼ teaspoon oregano
¼ teaspoon cumin
20 oz. enchilada sauce
8 oz. tomato sauce
10 corn tortillas
8 oz cheddar cheese, grated
skillet & 8×8 glass baking dish, lightly oiled

Add beef and onion to skillet and cook until beef is browned and onions are translucent. Add spices and sauces; let simmer while you prep tortillas. Tear tortillas into strips and use some to cover the bottom of a well-oiled casserole dish. Layer a portion of the beef mixture and cheese on top, then repeat (tortillas, beef, cheese) to fill up casserole; finish with layer of cheese. Bake 30 minutes at 350°

Reader Interactions

27Comments

  1. 1.

    ulee

    Wow, that looks good. Since this is a recipe exchange, I’ll reciprocate. Buy a bottle of Jim Beam, pour it into a glass. Drink. Repeat. It’s one of favorites. Oh, and chase with Heineken.

  3. 3.

    ulee

    Then I go into the yard and gather up as many acorns as I can find. Sometimes I boil them, sometimes I fry them, but mostly I eat em raw.

  4. 4.

    Yatsuno

    @TaMara (BHF): My work’s blocking software is funny. Used to be I couldn’t get on to W4D but I could get onto a comedy sports site, now it’s the other way around. I swear it’s computer specific.

    I need to make these for my folks, I had honestly forgotten about them. And I’m working on improving a chicken enchilada recipe my brother developed that uses too many Sandra Lee style ingredients. It’s still a work in progress though.

  6. 6.

    Linkmeister

    I make that entrée in almost exactly the same way, except that I don’t bother tearing the tortillas into strips. I just lay two corn tortillas down on the bottom of the pan, add the beef/cheese mixture, add more tortillas, more mixture, etc. It’s good.

  7. 7.

    waratah

    I love the stacked New mexico enchiladas. We stack with the enchilada sauce chopped sweet onions and cheese on each one. Do not melt cheese and on top place a nice runny egg on top.

    Will have to try your enchilada pie and Yutsano’s pork enchiladas.

  8. 8.

    NotMax

    @ulee

    (repeat from earlier thread)

    @ulee

    Back in kid times, used to gather as many acorns as we could find for a seasonal treat of acorn pancakes or acorn cookies. Acorns nut meats require processing (boiling and soaking) to remove the tannins in them before using in foods.

    No acorns here, or I’d try this, which sounds delish.

  9. 9.

    Old Dan and Little Ann

    @TaMara (BHF): That’s a good one. My current dog, Yeller, ran away two minutes after bringing him home from the shelter. Busted my ass chasing him down. This after putting our other dog down a week earlier who was never 5 feet from me off leash for 10 years. Yeller ran away again and was picked up by a cop 5 miles away. And then he ran 14 miles from home on Thanksgiving b/c the uncle left the door wide open. The hound is not to be trusted. Lastly, I don’t cook.

  10. 10.

    the Conster

    I make the best New Mexican green chile chicken enchiladas.

    You need:

    1 whole roasted chicken with meat removed.
    2 pkg of corn tortillas
    Vegetable or grape seed oil
    Grated cheese – package of cheddar and package of jack. Mix together.
    1 bunch chopped scallions
    1 whole large white onion
    1 clove garlic

    If you have roasted, seeded and chopped Hatch green chiles:

    Saute a chopped white onion, a clove of garlic, and a pint of chopped green chiles until the onion is translucent. Add 2 cups chicken stock and simmer for 10 mins. Remove from heat and blend until smooth.

    In a saucepan, make a thick roux of 2tbsp. oil, flour and cumin powder, stirring until you smell the cumin. Turn heat to lowest, then add the green chile sauce a cup at a time, whisking constantly. Every time the sauce gets really thick, add more chicken stock or water until the sauce has the consistency of pea soup. This will have to be done several times, so keep a container of stock or water handy.

    In another pan, heat 1/2 inch of vegetable or grape seed oil that won’t burn. The tortillas will fry in this.

    Working from left to right at the stove, set up the tortillas to your far left. The pan on the left burner has the hot oil, the pan to its right has the green chile sauce, and the counter to the right of that has a cutting board, the chicken and chopped scallions which will be rolled into the tortillas.

    Now to prepare the enchiladas:

    Take a tortilla and carefully put it in the hot oil – it will bubble quickly, and then flip it over to finish frying it – 10 seconds at the most. With long kitchen tongs, take the fried tortilla and dip it on both sides in the hot green chile sauce, and with the tongs, remove the tortilla to a cutting board. Take a good pinch of chicken and spread it on the center of the tortilla, and then a pinch of scallions on top of the chicken. Roll it up (it’s hot but not too hot to handle) and put end side down in a deep baking dish – something you’d make lasagna in.

    Repeat until the chicken and/or the tortillas are gone and the baking pan is full. Take any chile sauce left over and using a spoon, moisten the tortillas. Cover the top of the tortillas with the grated cheese and garnish with any scallions left over. Bake in a 350 oven until you can see the cheese bubble.

  12. 12.

    Yatsuno

    @TaMara (BHF): Oh and minor tease for you: have a southern French inspired recipe I think I’m ready to share with the world. It will have to wait until I’m home from work but I think you’ll enjoy it.

  14. 14.

    TaMara (BHF)

    @WaterGIrl: I’m pretty sure JW was tired of me emailing him asking for updates. I was so freaked out that she was on the run.

  15. 15.

    TaMara (BHF)

    @Yatsuno: Well you do have keys to the blog, so you can post at will or email me a copy when you’re ready and I’ll do it.

  16. 16.

    Old Dan and Little Ann

    @NotMax: Might could be. : ) The shelter named him and the wife and I didn’t change it. It suits him.

  19. 19.

    Yatsuno

    Quick relish for enchladas: pico de gallo. Inspiration from an earlier thread:

    2 ripe tomatoes
    1/2 red onion
    1 jalapeño or serrano pepper
    1 small handful cilantro
    1-2 cloves garlic
    juice of 1 lime

    Chop tomatoes, onions, and pepper finely (about 1/4 inch or so). Seed the pepper if you want or not, depending on desired heat level. Plae chopped veggies into medium mixing bowl. Chop cilantro finely, and add to bowl. Grate garlic on a microplane over the bowl. Add lime juice. Can be eaten right away but best if let sit on counter for an hour so flavours can develop and marry. Also delicious on tacos and just eaten with corn chips.

  24. 24.

    Temporarily Max McGee (soon enough to be Andy K again)

    No discussion on the topic of enchiladas is complete without this.

  25. 25.

    PurpleGirl

    I do something similar but I use Doritos chips. As they cook, they become soft and plyible in the casarole. I often use taco seasoning.

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