Loca, I'm assuming you use cheddar cheese, cause you're right - that shit sounds good.
Damn, I would kill for any kind of enchilada at this point in the conversation... (except the shrimp kind)
Me and the kid went for mexican food tonight; she wanted the cheese enchilada platter. I told her that when I got to the takeout window, I was going to say that she wanted the "cheese enchilalalas". She said I couldn't because it was racist.
I will also throw down some ceviche. The cool thing about mexican food is it is easy to cook in mass quantities.
LOL yep and if you don't have enough throw in some frijoles and tortillas. Yummm
im eating enchiladas right now.
Did you make them?
yeah, only time I like chedder cheese is on my open face cheese and tomato sammiches. I don't like the way it melts either. Monterey melts very nicely.
I'm still looking for ideas. Actual detailed recipes would be appreciated.
Cheddar cheese does get greasy but it's a good greasy. Can't think of a think right now algunz. I will say red chili over green chili: ALWAYS.
2 oz blended whiskey
Juice of 1/2 lemon
1/2 tsp powdered sugar
1/2 slice lemon
Shake blended whiskey, juice of lemon, and powdered sugar with ice and strain into a whiskey sour glass. Decorate with the half-slice of lemon, top with the cherry, and serve.
OK I am at work now so I am going to do this from memory:
Boil chicken (I use boneless chicken breasts) with onion, garlic, salt and whatever spices you typically use then shred.
Combined cooked chicken in large fry pan and sautee with chopped onion about 1/2 an onion per 3 chicken breasts, 1 can green chilis per 3 breasts, 1 cup chicken stock per 3 breasts.
I have cheated and used the Las Palmas Green Chili Enchilada Sauce but if you want to make your own here is the recipe:
2 teaspoons olive oil
2 cloves garlic, minced
1 1/2 cups green chile, peeled, seeded and chopped
1 cup onion, chopped
1/2 cup tomato, chopped
1/2 teaspoon salt
1 1/2 cups water
Heat a saucepan over medium heat; add oil and sauté the garlic for 1 or 2 minutes or until it is just soft but not browned.
Add remaining ingredients, bring them to a boil, and simmer them for 10 to 15 minutes or until the liquid is almost gone and the remaining sauce is fairly thick.
Makes about 2 cups.
Once done fry corn tortillas for 10 seconds on each side just till they are soft and rollable, let cool, dip in plate of prepared green chili sauce, place a spoon of chicken mixture and some monterey pepper jack cheese in each tortilla and roll, place in pyrex baking dish.
Once you fill your pyrex baking dish cover with remaining sauce and then cover with mixture of monterey jack and pepper jack cheese (or whatever other cheese you prefer). Bake on 350 until cheese is melted and bubbly.
Serve with sour cream and mexican rice.
i like philly cream cheese in my tacos and burrittos some times .... x****
Have Another Hit Of Colorado Sunshine
"I love lamp."
Ugh TomAz, that's nasty.
For any of you locals who would be interested in joining us, PM me and I'll send the information. It'll be the Saturday after Thanksgiving.
Mike, I expect you there with camera cleaner.
you should put some edible beetles in your enchilada. And say it's something else with a crunchy texture. Like say it's crunchy chinese noodles.
and only after all people have tasted it, then tell them what it is.
also, film it.
Thanksgiving in NY is the best.