Guest guest Posted September 14, 2004 Report Share Posted September 14, 2004 Hi Bethie, Okay, I'll give it a shot. Really, my bf and I just throw things together for enchilada fillings--we're still experimenting--but this is what I did last night. -1 small box shitake mushrooms, roughly sliced (I don't know how many ounces that is--I just used the prepackaged ones from the grocery store) -1 small box baby portobellas, roughly sliced -1 onion, chopped -1/2 can of refried black beans with jalapenos -1/2 cup or so of leftover white rice (not necessary--I was worried I wouldn't have enough filling, so I added the rice to bulk things up. I was worried for nothing, though, I had leftovers) -1/2 small can of chipotle chilis in adobo, which I mashed up--add some and taste as you go, though, mine came out pretty spicy -Shredded cheese (your choice--I used monterey jack and cheddar) -Chopped/minced raw onion I sauteed the sliced up mushrooms and maybe half of the chopped onion for a few minutes in a little olive oil, then mixed with the black beans and the other ingredients up to the chipotles. Then I take small (6 inch?) corn or flour tortillas (corn are fragile- -I put a pot with a little boiling water on the stove with a colander on top and steam each tortilla before filling, flipping it over once or twice, so it's a little more pliable). Spread a little filling in, then add cheese, then some of the leftover raw onion, if you like it. In the pan, put a little enchilada sauce in the bottom so the torillas won't stick. When you finish filling each enchilada, roll it closed (or as close as you can get--I always overfill) and put it in the pan seam-side-down. Fill up the pan with enchiladas, cover with more enchilada sauce, cover with foil, and bake (about 350 degrees). Everything inside is cooked, so you just need to heat them--mine end up taking a half hour or so to get hot. Take off the foil and put more cheese on top if you want, and return to the oven or broiler to melt. Top with more chopped onion, or tomato, sour cream--whatever you like. I don't know how much this makes--we use a smallish pan (it's a weird size--7 by 10 inches, maybe), and end up with about six, which is plenty for me and bf with some leftovers for my lunch the next day. And we always have leftover filling, which we either refrigerate or freeze for another time. And add anything to it that you like--we've added spinach, chopped olives, canned chopped jalapenos instead of the chipotles, etc. We use canned enchilada sauce sometimes (I don't really like the canned red sauces from the grocery store that much, but this is a weeknight dinner sort of thing for us, so we take shortcuts). If you find green salsa with tomatillos and jalapenos, that makes a good enchilada sauce too. Enjoy! Cath , Beth Renzetti <elmothree2000> wrote: > Oh JIMINY, Cath, does this sound ever so incredibly yummy. Do you have a tried & true enchilada recipe to go with this? > Bethie > > capathripa <capathripa> wrote: > Hi all, > This isn't my recipe (I found it on Epicurious as part of a mushroom > enchilada recipe), but I tried it last night with my own thrown- > together-from-what's-in-the-fridge enchilada filling, and I really > liked the sauce. Be warned--I wouldn't call this healthful; it's > very rich. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 14, 2004 Report Share Posted September 14, 2004 I never thought to put mushrooms in an enchilada! That sounds so incredibly scrumptious, I can't wait to try it on my family! Thanks. --- " capathripa " <capathripa wrote: Hi Bethie, Okay, I'll give it a shot. Really, my bf and I just throw things together for enchilada fillings--we're still experimenting--but this is what I did last night. -1 small box shitake mushrooms, roughly sliced (I don't know how many ounces that is--I just used the prepackaged ones from the grocery store) -1 small box baby portobellas, roughly sliced -1 onion, chopped -1/2 can of refried black beans with jalapenos -1/2 cup or so of leftover white rice (not necessary--I was worried I wouldn't have enough filling, so I added the rice to bulk things up. I was worried for nothing, though, I had leftovers) -1/2 small can of chipotle chilis in adobo, which I mashed up--add some and taste as you go, though, mine came out pretty spicy -Shredded cheese (your choice--I used monterey jack and cheddar) -Chopped/minced raw onion I sauteed the sliced up mushrooms and maybe half of the chopped onion for a few minutes in a little olive oil, then mixed with the black beans and the other ingredients up to the chipotles. Then I take small (6 inch?) corn or flour tortillas (corn are fragile- -I put a pot with a little boiling water on the stove with a colander on top and steam each tortilla before filling, flipping it over once or twice, so it's a little more pliable). Spread a little filling in, then add cheese, then some of the leftover raw onion, if you like it. In the pan, put a little enchilada sauce in the bottom so the torillas won't stick. When you finish filling each enchilada, roll it closed (or as close as you can get--I always overfill) and put it in the pan seam-side-down. Fill up the pan with enchiladas, cover with more enchilada sauce, cover with foil, and bake (about 350 degrees). Everything inside is cooked, so you just need to heat them--mine end up taking a half hour or so to get hot. Take off the foil and put more cheese on top if you want, and return to the oven or broiler to melt. Top with more chopped onion, or tomato, sour cream--whatever you like. I don't know how much this makes--we use a smallish pan (it's a weird size--7 by 10 inches, maybe), and end up with about six, which is plenty for me and bf with some leftovers for my lunch the next day. And we always have leftover filling, which we either refrigerate or freeze for another time. And add anything to it that you like--we've added spinach, chopped olives, canned chopped jalapenos instead of the chipotles, etc. We use canned enchilada sauce sometimes (I don't really like the canned red sauces from the grocery store that much, but this is a weeknight dinner sort of thing for us, so we take shortcuts). If you find green salsa with tomatillos and jalapenos, that makes a good enchilada sauce too. Enjoy! Cath , Beth Renzetti <elmothree2000> wrote: > Oh JIMINY, Cath, does this sound ever so incredibly yummy. Do you have a tried & true enchilada recipe to go with this? > Bethie > > capathripa <capathripa> wrote: > Hi all, > This isn't my recipe (I found it on Epicurious as part of a mushroom > enchilada recipe), but I tried it last night with my own thrown- > together-from-what's-in-the-fridge enchilada filling, and I really > liked the sauce. Be warned--I wouldn't call this healthful; it's > very rich. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 20, 2004 Report Share Posted September 20, 2004 Basically a free for all, lol. Sounds yummy. Thanks, Cath! Beth capathripa <capathripa wrote: together for enchilada fillings-- Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.