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Enchilada – A Simple Yet Delicious Mexican Delicacy

admin — Fri, 30 May 2008 02:59:26 +0000

Enchilada is the traditional Mexican dish meaning ’seasoned with chilies’. It is simply dried red chili peppers soaked and ground into sauce flavored with some seasonings. The dish is very simple. It is a family staple. This Mexican invaded the American food market in the mid sixties and since then it has experienced soaring popularity. Many kinds of enchiladas are made depending on the ingredients. The red enchilada sauce is tomato based with red chilies and the green enchilada is made of tomatoes and green chilies. Mole may be used in the preparation too.

A typical enchilada may be made with corn tortilla. Fry tortilla in oil to soften it and dip it in your favorite enchilada sauce. Fill tortillas with chicken, meat or cheese fillings or vegetables, seafood, eggs, banana or even potato with white cheese and roll it, then place it in a casserole. Layer it with sauce, cheese and chopped onions. Fried eggs or salted cooked meat strips will add special touch to the side dish.

Follow the simple steps to preparing an Enchilada:

• Pre-heat the oven at 350 degree F.

• Add oil and cook a tortilla for 2-3 seconds in a heated large pan. Lift it and add another tortilla under it. Cook for 2-3 seconds. This way brown and soften the tortillas.

• Saute up onion and garlic and then turn off the heat. Add 1 cup salsa, 3 tablespoon tomato paste in 1 cup of water, crushed fire roasted canned tomatoes and prepare the sauce a bit sweet and not vinegary.

• Grease a casserole. Take the tortillas and cover it two third with shredded cheese. Roll it and place in the casserole. Cover the tortillas with sauce and the grated cheese. Put the casserole in the oven for 10 minutes till cheese melts.

It is basically tortillas stuffed with various fillings. This term is a Spanish-American name, which first came into print in 1885 and later in 1949 given the credit to be a Mexican dish for tourists. Now it is a staple for Mexican-American restaurants.

It is easy and simple to prepare. Heat oil, add onion and garlic to cook till tender. Stir some flour and mix till it is smooth. Add chicken broth, water and enchilada sauce. Cook till smooth. Stir in chilli powder and salt, cook over medium heat. Keep stirring till thick and add cheese with chicken and olives.

Dip the corn tortillas in prepared sauce for 5 seconds. Spread 3 tablespoons chicken filling in the center. Roll up and keep in a shallow dish. Pour remaining sauce over tortillas. Bake at 350 degree F for 15 minutes. Sprinkle with cheese and bake for further 10 minutes. Garnish with sliced ripe olives and serve immediately. The artistic and cooling garnish of lettuce beholds an enchilada.

As you know, Tex-Mex cuisine originated hundreds of years ago when Spanish / Mexican recipes combined with Anglo fare. Enchilada is also derived from Mexican traditions.

About The Author

Chris McCarthy is the owner of InsaneChicken’s Hot Sauce and BBQ Sauce Catalog. If you are looking to for unique Hot Sauce or BBQ Sauce check out http://www.insanechicken.com.

Mexican Chicken Rolls

admin — Mon, 19 May 2008 10:28:17 +0000

Mexican Chicken Rolls
2 chicken breasts
1 can green chiles
2 tablespoons black olives — chopped
1/2 cup Monterey jack cheese — shredded
1 large egg — beaten
1 cup tortilla chips — crushed
1/4 cup vegetable oil — not olive oil
1/2 cup enchilada sauce — canned
16 ounces tomatoes — canned
1/2 cup cheddar cheese
1. Chicken breasts: split, skin, bone and pound to flatten.
2. Crush the tortilla chips finely.
3. Chop enough black olives for 4-6 teaspoons.
4. On each chicken breast place 1 chili, 1 teaspoon or more of
chopped olives, and 2 tablespoons jack cheese. Roll breasts tightly and
fasten with wooden picks.
5. Dip each roll into the beaten egg, then into crushed chips.
6. Use heavy skillet to heat oil; brown rolls lightly. Place rolls
in a shallow baking dish.
7. Chop the tomatoes but do not drain. Mix with the enchilada
sauce and pour over chicken rolls.
8. Bake in preheated 350-degree oven for 35-40 minutes. Sprinkle
with cheddar cheese and bake 5-7 minutes longer until cheese is
bubbling.
Serving Ideas : Serve with chilled jicama slices and avocado halves.

Mexican Grilled Chicken With Tomato Avocado Salsa

admin — Thu, 01 May 2008 02:11:03 +0000

Almost everyone loves Mexican food regardless of where they are from. Here is a Mexican recipe for grilled chicken that you can create in your own kitchen. This recipe is very easy to make and you can be sure that your friends and family will enjoy it.
Mexican Grilled Chicken with Tomato Avocado Salsa
Ingredients to serve 4 people:
4 boneless chicken breasts (leave the skin on)
2 large tomatoes
1 small red onion
1 peeled avocado
2 jalapeno peppers or 3 to 6 fresh serrano chili peppers (the more the spicier; start with 3)
3 cloves garlic, unpeeled
2 tbsp orange juice
1 tbsp lemon juice
Salt and pepper to taste
2 tbsp chopped cilantro
Olive oil for basting the chicken breasts

Cut the tomatoes and red onion into thick slices.
Cut the peppers in half and discard the seeds.
Put the garlic cloves and the tomato, onion, and pepper slices on the grill. Let these grill with the lid closed until the vegetables and peppers are charred and garlic skin comes off (about two minutes on each side).
Remove the vegetable, pepper and garlic from the grill and chop them up and mix well. Stir in the lemon and orange juice and season with salt and/or pepper (to desired taste).
Using half of this mixture spread it over the chicken breasts (be sure to rub it under the loose skin) and let it marinate for 1 hour at room temperature or up to four days refrigerated.
When you are ready to grill the chicken baste it with the olive oil and place it on a grill that has been preheated on high. Cook the chicken breasts until the juices are clear – about five minutes on each side.
While the chicken is grilling chop up the avocado and stir it into the remaining half of the vegetable, pepper and garlic mixture. Add the cilantro and stir everything well.
When your grilled chicken is cooked to your satisfaction remove it from the grill and cut it into one-half inch slices. Now serve it to your friends or family with the grilled tomato avocado salsa.
Remember that food safety is very important. You want your barbecue to be both fun and safe for everyone. Always be sure that you cook meat completely. Cut into the chicken breast at its thickest part, when they are completely cooked the juices will be clear and the meat will be white. Keep all utensils you use to handle the raw chicken separate from the ones you use to handle the cooked meat. Be sure to wash your hands after handling the raw chicken. Cross contamination of bacteria can be as risky to your health as eating raw meat.

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