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Discussion in 'Dutch Oven Recipes' started by tasunkawitko, Jan 6, 2012.
Jeez Tas.... Bride makes chicken enchiladas that are to die for ... but those look great.... by the way, how many candles are on that cake anyway ????... Dave
That's one of my favorite meals. I like enchiladas just about any way they are fixed.
Yours look absolutely delicious!
Thanks for another great thread!
They look so good. I like that you used the flour tortilla. I like them better than corn.
Thanks for the tutorial. Wonder how they would taste on a hot smoker for and hour or so? That's the only problem with them No Smoke? But they look delicious
This look delicious!
We are lucky enough to have an authentic Mexican restaurant by us, I asked them the difference between, an enchilada and a burrito cause they always looked the same on my plate, and they told me an enchilada is rolled in a corn tortilla, and a burrito in a flour tortilla, then they also mentioned that a taquito is rolled in a corn tortilla and a flauta is wrapped in a flour tortilla...
either way no matter what they are called or rolled in I LOVE MEXICAN FOOD....LOL
I love enchilada and this one is a great one
I love Mexican food. I gotta be careful when I make it as I love spicy food and wife cant do much heat. Needless to say I get allot when I make it. It's not intentional I sample and think there's no heat when there is. Same way with chili.
What a great post. Maybe Superbowl food
We are pretty picky about our Mexican food here and that looks awesome Ron - nice work
dave - ha ha ~ there were, exactly, 40 candles on that cake!!
blancher - i am pretty darn certain that smoking the burger (or pork, or shredded beef, or chicken) would be great with this. i keep intending to try, but ever get around to it. my little chief would work great for the burger, adding lots of smoke flavour without cooking anything, but i ams ure a smoke cooker (offset, propane, electric etc.) would do very well, also.
casino - i agree about the fopoulr vs. corn. i prefer corn myself, but mrs. tas prefers the flour. i gotta say, even with flour these are extremely good - they don't get too gummy, but of course that depends on how much sauce is drizzled after filling the pans, and how long it's cooked etc.
sprky - as prepared, these enchiladas are not "hot" at all, but they do pack plenty of flavour and (non-hot) spice - very good and very savory. i know that the gravy can kind of throw people off a little, but like i said, think about it: it's just thick beef broth or stock, and it really adds to the final product. beef plus tomato plus mexican spices = really, really WONDERFUL stuff, every time, and the gravy adds beef flavour as well as a thickness to the sauce that is out of this world, rich and wonderful.
al, kevin, ahron, werdwolf and gary - these definitely are good - there is a "weeknight cooking componet, with the canned sauce etc., but i can certainly vouch for the results. plus, you can, of course, make your own sauce and use your own spice mixtures to turn this into something more "homemade!"
thanks agian, guys - if there are any questions, let me know - and if anyone tries these, please let me know how you like them!