Topic profile page for enchilada.
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Topic "Enchilada" was discussed 7,969 times on 1,627 sites in last 3 months
Started 3 days, 9 hours ago (2009-11-20 00:00:00)
by addictedtobabymaking
I know that is a strange request but I wanted to make enchiladas tonight but I do not want to run to the store for sauce. I have green chillies and everything else for it but not the enchilada sauce..I am sure there is a way to make homemade...anyone?
Started 1 week, 1 day ago (2009-11-14 16:54:00)
by mack the knife
Does anyone know how to make the delicious enchilada sauces found in most restaurants? It's actually a mild kind of on the light orange/red side. Most recipes I've tried come out a dark red and too spicy.
Started 1 week, 6 days ago (2009-11-09 17:29:00)
by READYTOBEDIFFERENT
I didn't wanna post the recipe til after I tried it ha ha! I found it in a magazine my Step MIL gave me and we loved it! 4 1/2 cups cubed cooked chicken 1 can (28oz) green enchilada sauce 1 1/4 cups sour cream 9 corn tortillas (6in.) cut in slices 4 cups shredded monterey jack cheese In a greased 13 x 9 baking dish layer half of the chicken,...
Started 6 days, 15 hours ago (2009-11-16 17:57:00)
by KAYDALENASCAR
Hubby wants homemade Beef & Cheese Enchilada's for dinner. Trying to find something I could eat with them without cooking me something separate. Any ideas?
Started 2 days, 9 hours ago (2009-11-21 00:00:00)
by Wally
Check your grocery store soup isle, the newly labeled Progresso soups will say GF right on the can. I've seen Chicken and Rice, NE and Manhattan Clam Chowder, Chicken and Corn Chowder, Black Bean, Chicken Enchilada, Lentil, Split Pea and several others. (I have no idea what the x-contamination situation is at Progresso, or if they have dedicated facilities)
Started 4 days, 13 hours ago (2009-11-18 19:03:00)
by stinkypinky
........that move alone would give us a real shot at the whole enchilada with a healthy reyes, beltran , santana and a clear headed wright , if the payroll must decrease then trade and give doc his 20 million a year , that move is better than any other moves we could make for the same or even slightly more dollars , sanatana and halladay > johnson and schilling circa 2001...................
Started 1 day, 14 hours ago (2009-11-21 18:21:01)
by stocks2rise
That is exactly what I have all along believed in. Makes the best sense for the whole zone. No buyout but a throwing in of shares in each company to make one umbrella company to produce the whole enchilada! I have suspected since OBO1 was drilled that CVX would wait until the surrounding blocks were drilled to see if they overlap via chemical analysis and then form the consortium. ERHE has also ...
Started 6 days, 14 hours ago (2009-11-16 18:55:00)
by BRNEYEDGIRL169
Thanks to whoever posted the recipe for this! It was fantastic. I ate it with some baked tostitos scoops, my husband ate it enchilada style by putting it in a soft tortilla and then smothering it. I think I ate less than 1/6th of the recipe, but counted one full serving. I put the ingredients into the recipe builder to find the points! Thanks again!
Started 5 days, 22 hours ago (2009-11-17 10:42:00)
by LINDSAY1783
Good Morning!!! Name: Lindsay Start Weight: 210 Current Weight: 192 Goal Weight by 1/31/10: 182 OP today Y/N: Yes!! (may celebrate with a cookie though, haha!) AP: getting some AP's outside, in the fabulous weather! Today's Menu: B- WI morning, nada.. L- Southwest chicken enchilada soup with real sourcream in it! S- Apple & LC wedge...
Started 1 day, 9 hours ago (2009-11-21 23:04:22)
by charbroiledbrat
My friend Rachael swears by this one: Enchilada Sauce 2 T vegetable oil 2 T flour 2 T chili powder (less if you like it more mild) 1/2 tsp. cumin 1 8oz can tomato sauce 2 cups water 1 t. salt 1/4 t. garlic powder Heat oil. stir in flour and chili powder. Cook one minute. Add remaining ingredients. Bring to a boil, then reduce heat and simmer for 10 minutes. Yield: 3 cups
Started 1 week, 1 day ago (2009-11-14 12:32:00)
by OddBallin
I developed a Mexican-style chicken pot pie recipe a while back where I made the filling thick by pureeing black beans and added some oil, water and salt to some masa harina for the crust and baked it. It was pretty interesting...
Started 1 week, 1 day ago (2009-11-14 18:48:00)
by little man upon the stair
On Nov 14, 7:54*am, mack the knife wrote: Does anyone know how to make the delicious enchilada sauces found in most restaurants? *It's actually a mild kind of on the light orange/red side.. That's a Tex-Mex *chili* sauce which has tomato sauce in it. Most of the "Mexican food" that Americans in the Southwest eat is actually Tex- Mex, which is a blending of two traditions of cooking...
