How To make Old Style Enchiladas

Perfect Cheesiest Homemade Enchiladas (2 Ways)

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Finally getting around to making enchiladas, although not traditional... I'd like to discuss Tex-Mex enchiladas that will leave you daydreaming of cowboy boots and the wild west.

Recipe:

Induction Cooktop:
Blender:

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Veg Enchiladas Recipe - From Scratch With Tortilla & Sauce | Indian Restaurant Style CookingShooking

#VegEnchiladasRecipe #CookingShooking #RecipeForProtection #RestaurantStyle #GodrejProtekt

Hey Foodies, today let’s make Veg Enchiladas Recipe in Indian Restaurant Style. We’re cooking it from scratch right from homemade tortillas to the sauce along with @godrejprotekt fruit & veggie wash, a Recipe for Protection.

Check out the Godrej protekt fruit and veggie wash here -




Do Subscribe to CookingShooking -

Ingredients For How to Make Vegetable Enchiladas:
For Corn Tortillas:
Maize flour - 1 cup
Plain flour/Maida - 1 cup
Salt - 1 tsp
Baking powder - 1 tsp
Butter - 2 tbsp
Boiling hot water - to make dough

For Sauce:
Olive Oil - 2 tbsp
Plain flour/Maida - 1 tbsp
Smoked Paprika - 1 tbsp
Garlic - 10-12 cloves
Kashmiri red chilli - 8 (deseeded)
Onion - ½ (sliced)
Tomatoes - 2 (roasted and chopped)
Vegetable stock - 1 cup
Coriander powder - 1 tsp
Dried oregano - ½ tsp
Cumin powder - 1 tsp
Salt - as per taste
Black peppercorns - ½ tsp
Sugar - ½ tsp
Vegetable stock - ½ cup + ½ cup (for layering before baking)
Dark Chocolate - 10 gm

Filling:
Oil - 1 tbsp
Boiled rajma - 2 cups
Red chilli powder - 1 tsp
Oregano - 1 tsp
Cumin powder - 1 tsp
Salt - as per taste
Frozen sweet corn - 2 tbsp
Paneer - 100 gm (small cubes)
Vegetable stock - ½ cup
Capsicum - ½ (chopped cubes)
Onion - 1 (chopped fine)
Green chilli - 2 (chopped)
Chopped coriander - 2 tbsp

For assembling
Tortillas
Sauce
Filling
Mozzarella cheese
Cheddar cheese


Kitchen Products I use:
Measuring Cup & Spoon Set -
Kitchen Weight Scale -
Instant Yeast - (500gms, keep frozen in airtight container, will stay good for years)
Instant Yeast - (small pack)
Pizza Screen - (3 pack - 6,7,8 inches)
Parchment Paper - much better than butter paper, and it is reusable -
Good NonStick Pan -
Whipping Cream -
Oven For Baking - (28liter is good enough)
Microwave - (not good)

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How to make The BEST Enchiladas Rojas | Views on the road Enchiladas

Hello & welcome to the Views Kitchen! In today's recipe, we will be showing you how to cut a corner using chili powder to make your enchiladas. This easy-baked enchilada recipe has been a staple in our family and I'm pleased to share my mother's recipe with you. Please take the time to look at the list of ingredients and extra tips below, thank you for subscribing and liking our show. As always #viewsclub we love and adore you ???? Stephanie and, Cloud
---Yes, it's obvious that this is not the traditional nor the authentic way of making enchiladas. I learned this recipe from my Mexican mother and so I'm grateful she made it comfortable for our home. Now I don't have to eat cold enchiladas LOL Not to worry we know how to make the authentic version as well.
* Comments are disabled because some people don't mind their manners. If your mother makes better enchiladas please use her recipe. This recipe is authentic to me*

#1 Quick and easy #enchiladas recipe -

Ingredients:
Water
Chili Powder (Views Chili Powder- )
Knorr Chicken Bouillion
Tomato sauce
Corn Tortillas
Cheese (I used Mexican Blend)
Chicken
Onion
Lettuce
Sour cream or cream fresca
Queso Fresco or panela (Optional)

Chili Sauce:
1/2 Cup Chili Powder
3-4 Cups Water
1/2 Can Tomato Sauce (I used Hunts)
2 1/2 Teaspoons of Knorr Chicken Bouillion (Please adjust to your liking- Start with 1 1/2 Teaspoons the add slowly)

This amount of chili is good for up to 5-6 cups of water. Cook the chili for about 10 minutes on medium-low. Keep it on a low or simmer heat until ready to assemble the enchiladas
* Please make sure to cook the chili in oil for about 1-2 minutes on low heat before you add the water
* You may use fresh chicken broth instead of knorr chicken bouillon and water blend (The can of chicken broth might not give the flavor needed)

Chicken:
Cover your chicken with water. Add half a yellow or white onion and 1/4 of salt. Boil for 30-40 Minutes. Then you can begin to shred the chicken.

I used chicken and half cup fresh white onion for the filling of the tortilla

Bake at 380 degrees for 30-40 minutes
I baked the enchiladas for 20 minutes covered with foil. After 20 minutes I took the foil off and baked for another 10 minutes. The cook time will depend on your oven.


Tortillas:
The tortillas I used are made fresh at my local Mexican market. I think Mission will hold well. Use what you have available.

I serve with a side of Mexican rice and beans. I topped the enchiladas with lettuce, green onions, creama fresca, and panela cheese.

VIEWS ENCHILADA RECIPES
Green Chili Chicken and Cheese enchiladas -
Flat enchilada -
Mexican Red Enchiladas Chicken and Cheese -
MEXICAN ENCHILADAS SUIZAS
Tex-Mex Style Red Enchiladas with Ground Beef
White Enchiladas Recipe
Mexican Korean fusion enchiladas
Mexican Red Chili Enchilada Sauce -
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How to Make Ground Beef and Cheese Enchiladas

Test cook Erin McMurrer shows host Julia Collin Davison how to make ground beef and cheese enchiladas.

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Authentic Cheese Enchiladas | Enchiladas Rojas

So tasty, authentic Cheese Enchiladas, be sure and give us a like and don't forget to subscribe. Printable recipe below! Stay in touch with more recipes and info in our email newsletter:
#cheeseenchiladas #authenticenchiladas

Used in this video:

Mesquite wood spatula
10 inch Lodge Dutch oven
Mortar and Pestle

Rode wireless mic:

Chiles: see recipe link below

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Printable Recipe:

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Kent Rollins
Cowboy Cooking, Cast Iron, Outdoor Cooking, Grilling, Dutch Oven Cooking

Editing: Andy Mercs

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Super Easy & Delicious Green Chile Chicken Enchiladas