Quick Recipes and Easy

Recipes: Who Says You Can’t Make Enchiladas?

I stopped by the Mexican Bakery in our town yesterday to buy some corn tortillas. I like to have them around the house in case I get hungry and want to make a quick quesadilla or two.

I make my own variety of quesadillas but you can learn to make quesadillas at elise.com/recipes/archives/000226quesadilla.php.

Anyway, when I got home, I chose to make enchiladas. This particular batch was better than usual so I chose to share my recipe. That way you will be able to delight in the enchiladas and my wife won’t accuse me of not writing the recipe down (which I seldom do.)


Here is what you will need:

Corn tortillas

Enchilada sauce (a couple of cans if the cans are small)

Cheese (I use a blend from the local market labeled Mexican Blend)

Olives (no pits)

Green chilies if you need more sauce or want to make your own sauce. I was small of enchilada sauce yesterday so I blended the enchilada sauce with stewed tomatoes and green chilies. I suggest you stick with enchilada sauce.

Chicken (make sure it is dead and plucked–I use breast but thighs would be better in my opinion–I lied–I used pork steaks yesterday–use what you want–got pot roast from Sunday?)



Garlic (You don’t reckon I would leave this out, do you?)

Corn (Not creamed, dummy. The plain stuff.)


Chop a large clove of garlic and drop it into that huge frying pan with the hot oil. (Not too hot. You don’t like black garlic, do you?)

Chop the chicken, pork, or beef, and onion. Throw them into the pan. Stir as they sizzle. Sprinkle a bit of salt and pepper on them. More than that!

Drop the mushrooms and whole olives into the frying pan. Stir and stir. How’s the chicken, pork, or beef coming?

Poor the drained corn into the frying pan. Stir some more.

Now chuck some enchilada sauce in the frying pan and stir that in.

How does it taste?

Making the Enchiladas

There are two ways to soften the corn tortillas. You can drop them into a hot frying pan for a few seconds and then turn them over. Have some oil in the pan.

I use the bone idle way. I place them I the microwave for 30 seconds or less and then turn them and do it again.

Place some of the stuff from the frying pan into each corn tortilla. Now place a bunch of cheese on top and roll the tortilla into a cylinder.

Place the tortillas into a baking dish of some kind. Poor the rest of the enchilada sauce over them. Pile cheese on top.

Alternate way to make instead enchilada casserole

If you don’t want to role enchiladas, just soften a few tortillas and place them in a casserole dish. Place one half of the mix from the frying pan on the tortillas. Place cheese on the top.

Now make another layer the same way. Don’t forget to place the tortillas between the layers.

Place tortillas on top of the two layers.

Place the rest of the tortilla sauce on top. Cover this with more cheese

Baking the Dish

Bake for about 30 minutes or until the cheese melts in a 350 Fahrenheit degree preheated oven.

Let them sit a few minutes after you take them from the oven.

Call me over to your house.

Let’s Eat’em!

If you have any left over, they will be better tomorrow.

John T. Jones, Ph.D. (tjbooks@hotmail.com, a retired VP of R&D for Lenox China, is author of detective & western novels, nonfiction (business, scientific, engineering, humor), poetry, etc. Former editor of Ceramic Industry Magazine. He calls himself “Taylor Jones, the hack writer.”

More info: tjbooks.com tjbooks.com

Business web site: dumbincome.com dumbincome.com

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