Enchilada Recipes

Brandy Summers asked:


Whip up this chili relleno casserole when you’re in the mood for a hearty Mexican meal night. Serve as is, or with a side of Spanish rice, tortilla chips and salsa.

2 (7 oz.) cans whole green chile peppers, drained 8 oz. Monterey Jack cheese, shredded 8 oz. Longhorn or Cheddar cheese, shredded 2 eggs, beaten 1 (5 oz.) can evaporated milk 2 tablespoons all purpose flour 1/2 cup milk 1 (8 oz.) can tomato sauce or enchilada sauce

Directions

Preheat oven to 350 degrees. Spray an 8×8-inch or 9×13-inch baking dish with nonstick cooking spray. Layer half of the chilies evenly on the bottom of the baking dish. Sprinkle half of the Jack and Cheddar cheese on top and cover with remaining chilies. In a bowl, mix together the eggs, milk and flour. Pour over the top of chilies. Bake for 25 minutes. Remove from the oven and pour the tomato sauce evenly over the top of casserole. Continue baking for another 15 minutes. Sprinkle with remaining Jack and Cheddar cheese before serving.

=> Chili Relleno Recipe: Chili Relleno Squares

These little bite-sized squares are perfect for company or potlucks.

3 cups Monterey Jack cheese, shredded 1 1/2 cups Cheddar cheese, shredded 2 (4 oz.) cans chopped green chilies, drained 2 eggs 2 tablespoons milk 1 tablespoon all purpose flour

Directions

Preheat oven to 375 degrees. In a greased 8-inch square baking dish, layer the Jack and Cheddar cheeses in the bottom of the dish. In a bowl, beat the eggs, Add in the milk and flour. Pour over cheese. Bake for 30 minutes, or until set. Cut into small squares. Serve warm.

=> Chili Relleno Recipe: Chili Relleno Souffle

This isn’t a traditional soufflé, but it has eggs and cheese and you can make it with no fuss. Serve with chunky salsa.

5 (4 oz.) cans mild whole green chilies 8 oz. Cheddar cheese, cut lengthwise 4 oz. Cheddar and Monterey Jack cheese combo mix, cut lenghtwise 1 1/2 (12 oz.) cans refrigerated biscuits 3 egg whites, separated 3 egg yolks 1 small onion, diced 1 1/2 tablespoon olive oil Chunky salsa

Directions

Preheat oven to 375 degrees. Grease a casserole dish with 1/2 tablespoon of olive oil. Open four cans of the green chilies. Cut chilies lengthwise and remove their seeds; drain on paper towels. Insert cheese pieces into the green chilies. Separate the biscuits and roll each one out flat. Cover each chili with a biscuit and seal well. Place wrapped chilies inside a casserole dish and bake for 10 minutes, or until the dough is halfway cooked. Remove the casserole from the oven. Cut the remaining chilies lengthwise and layer them down flat on top of each wrapped chili relleno. In a pan, sauté the onion in 1 tablespoon of olive oil; place onions on top of chilies. Add remainig cheese on top. In a bowl, beat the egg whites and fold them into the egg yolks. Spread egg mixture over the cheese layer. Bake another 15 minutes, or until golden brown. Let stand for 10 minutes before serving.

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Kathy Ostman-Magnusen asked:


Vegetarian or not, come this way, this is so nummy. This recipe is vegetarian, so you meat eaters might want this with a beef, pork, or whatever meat steak. This is not a recipe for Vegans though, I have not gotten there yet unless I fill up on vegetables and fruit. Hey! what a concept, vegetables and fruit. One should always remember the basics if one wants to stay healthy right?

Years ago for about nine months I was a vegetarian. I bought a lot of veggie stuff.. veggie hot dogs, veggie patties, unknown what they were supposed to be really , anyway you get the picture right? I wanted to be a vegetarian for the animals. I felt to so guilty and I guess I still do, but I eat meat again and I guess close off that part of me that worries about it. Once in awhile I make this dish just because I love it. The consistency is very meaty actually. Try it, I think you will like it Micky!

“Oatmeal Mushroom Steak”

1 TBL. vegex (like a bouillon cube)
1/2 cup hot water
1 tsp. sea salt (yes if you are gonna be healthy make it sea salt, smile)
1/2 sage or poultry seasoning
1 onion chopped
3 TBL. Butter (I always use real butter, the flavor cannot be compared)
3 eggs well beaten
1 can cream of mushroom soup
2 soup cans – hot water
1 can mushrooms (I know, I can ‘hear’ you, canned stuff isn’t all that healthy)
2 1/4 Cup uncooked old fashioned oatmeal

Saute the onions in the butter. Combine all except the mushroom soup, 2 cans of hot water and vegex. Mix well. Cover and let it stand for about 45 minutes. Mold the mixture into small meal size patties and fry in hot oil until golden brown. (Gads another unhealthy thing, stop thinking so loud! I can hear you all the way to Hawaii). Pour a little of the soup mixture (all the stuff you did not use to make the patties) in the bottom of a 9×12 baking dish to cover the bottom. Arrange patties on top of mixture and cover the rest with the soup mixture.
Bake at 350 degrees for 1 hour.

Yay, you are almost done. Make a little salad and some fruit for dessert, set a lovely table. Yay!

~~*~~

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Kp H asked:


I’m going to make chicken enchiladas next week and probably serve it with mexican salad. I have no idea about the drinks though. Sangria? Beers? What do you say?

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Ian Ford asked:


The Dragon Boat Festival falls on the 5th day of the 5th month of the Chinese Lunar Calendar. This usually falls in the first half of June.

The festival honours Qu Yuan, who was a poet and high official in the state of Chu. There are several variations on the story but all end with Qu Yuan drowning himself in the Miluo River on the 5th of the 5th, 278 B.C.E.

One versions says that Qu Yuan believed passionately in social reforms but this upset more conservative members of the court. They talked the king into banishing Qu Yuan, a punishment he was unable or unwilling to accept.

Another version says that he warned against the threat from a neighbouring state only to be ignored. When that state attacked and took the capital he wrote one last poem before committing suicide.

The festival arose as his fellow countrymen honoured the memory of Qu Yuan by racing Dragon Boats to the presumed spot of his drowning. They threw special pyramid-shaped sticky rice cakes wrapped in leaves into the water to feed his soul. These Zongzi now form an essential part of any Dragon Boat Festival.

Some say the rice cakes were made like this to feed the fish, preventing them from eating his corpse. Others say that Qu Yuan appeared to fishermen in a dream complaining that their original offerings were being taken by a local dragon, hence the need for a lily leaf wrapping.

Whichever story is true, it is interesting to have a symbolism to any foodstuff, and nice to see a patriot being honoured, even if a little too late.

Zongzi are made from sticky or glutinous rice and shaped as a pyramid. Over time, the style of the wrapping and the contents have evolved to suit local conditions all over China.

Zongzi now often contain bean or nut paste in the centre (peanuts and walnuts being favourites), or even egg or meat.

The wrapping is usually of any common local leaf. Bamboo leaves are used in the south, maize and other similar leaves further north.

The Zongzi are steamed or boiled for hours allowing the flavour of the contents and the leaves to seep into the rice, producing a whole range of snacks rather than one distinct dish.

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TwinkieMcburger asked:

Twinkie wants mexican food for a change and hes in for a big surprise

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