The website of Ed Kipp

Enchiladas 

Versatile

Enchiladas

 

Ingredients:

Filling (see below)

Enchilada sauce

Tortillas (flour or corn)

Lots of cheese

 

 

Pretty simple, spray an aluminum pan with cooking spray, then put filling, sauce and cheese on a tortilla and roll it up.  Put it in the tray and repeat until the tray is full.  Cover with sauce and cheese, then bake at 350 degrees for 30-45 minutes.

 

Filling can be anything really, I’ve used ground beef with taco/burrito seasoning, chicken thighs/breasts with or without taco seasoning, just cheese and onions, and carne asada.  I usually use the Lawry’s seasonings for meats, I will find the recipe for a similar seasoning that can be used. If you're doing just cheese, cooked spinach would probably work.  And if I'm making for friends like Ingrid, I dice jalapenos and add them when I roll them up, and/or garnish on top with the cheese.

 

For enchilada sauce, I use the La Victoria, usually most stores only sell the mild, but the medium and hot are very good too. 

 

Flour or corn tortillas will work, flour is easier to work with since they are more pliable (especially if you microwave them for ten or fifteen seconds before you fill and roll them).

 

You can go with the Mexican cheese blend, or cheddar jack.  I like straight Monterrey jack for chicken or carne aside, the consistency works very well.

 

Serve with rice and beans, hot sauce and sour cream.  Mahatma makes a good Spanish rice mix that you can make better by substituting salsa for ketchup, spicy salsa works best. 

 

If you are lazy and don’t want to roll the enchiladas, you can tear the tortillas and add each ingredient to the pan in layers, like lasagna.

 

(Use the aluminum pan so you can throw it away when you’re done, it saves time and effort cleaning up.)

Duncan Butler Salsa

1 28oz. can crushed tomatoes

2 7oz. cans diced green chilies (or fresh diced green chilies, if available)

1 large white onion, diced (about 1 ½ cups)

1 tablespoon garlic (crushed, minced or diced)

1 tablespoon white sugar

1 tablespoon cumin

2 tablespoons olive oil

2 tablespoons white vinegar

 

(optional)

3 peppers (Jalapeno or Serrano), seeds and rinds removed, diced fine

1 teaspoon Mexican oregano

 

Dice the onion and put in a large bowl – the finer the dice, the better. Add the green chilies, garlic (and optional peppers) and mix well. Add the vinegar, sugar and cumin (and optional oregano) and mix well again. Let sit for five minutes. Add the crushed tomatoes and olive oil and mix. Refrigerate at least one hour to allow it to set. Stir to incorporate the liquid that will rise to the top.

 

If stored in an airtight container, this should keep for at least two weeks.

 

The optional peppers will add heat if you are using canned green chilies.  If you are using fresh, they may not be necessary (medium green chilies from the Flagstaff Farmer’s Market made salsa that was too hot for Carla and up there for me).  Fresh tastes much better though.

Why all the recipes?

I have enjoyed cooking ever since I can remember, and while in the past I tended to overseason and add extra ingredients to nearly everything, now I try and keep things simple.  Less is sometimes more... flavor. 


While some of these recipes take a little time and a little preparation, they don't take a lot of skill or experience to produce good food.  The most important thing about cooking is to not be afraid to try something new.  It's not difficult to make something that other people will enjoy.

Tips and tricks

 


On some recipes, I will include some additional information to try and help you out (cutting the meat takes some time, use low-sodium or flavor-infused broth, etc.).  These are just suggestions, your experience in the kitchen should be your own - add some extra or different spice, use a different vegetable, just own it.

Why recipes?