Lindas Enchiladas Revised Food

LINDA'S ENCHILADAS (REVISED)

Steps:

• Place chicken in a large skillet and pour in enough water to cover; add Parmesan cheese and 2 chopped cloves of garlic. Bring water to a boil and cook until chicken is no longer pink in the center, about 28 minutes. Remove skillet from heat, reserving 1/2 cup water mixture from the skillet. Transfer chicken to a work surface and shred using 2 forks.
• Combine onion, green chile peppers, and 1 chopped clove of garlic in a pot; add cream cheese and 1 cup Mexican cheese blend. Cook and stir mixture over medium heat until cream cheese is melted, 3 to 4 minutes. Slowly pour the reserved 1/2 cup water mixture from chicken over cream cheese mixture, while continuously stirring until mixture is smooth. Remove pot from heat and stir shredded chicken into cream cheese sauce.
• Preheat oven to 350 degrees F (175 degrees C).
• Heat oil in a skillet over medium-low heat. Place tortillas in the hot oil, working in batches, until warmed, about 30 seconds per side. Spoon 1 to 2 tablespoons cream cheese-chicken sauce down the center of each warmed tortilla; roll tortilla around filling.
• Pour enough green enchilada sauce to cover the bottom of a 9x13-inch baking dish. Arrange filled tortillas in the enchilada sauce. Pour remaining enchilada sauce over filled tortillas.
• Mix sour cream and milk together in a bowl until thin enough to pour. Pour sour cream mixture over filled tortillas; top with remaining Mexican cheese blend.
• Bake in the preheated oven until heated through and cheese is melted and bubbling, 20 to 25 minutes.

ENCHILADAS DIVORCIADAS

Steps:

• Heat oil in a large saucepan over medium. Cook onion and garlic, stirring occasionally, until starting to soften, about 5 minutes. Add chiles and cook, stirring occasionally, until onion is lightly browned and vegetables are soft, about 5 minutes. Add tomatillos and cook, stirring occasionally, just until starting to soften, about 3 minutes. Add cilantro and 1 1/2 cups water. Bring to a boil, reduce heat, and simmer until tomatillos soften, 20-25 minutes. Let cool slightly; transfer to a blender. Purée until smooth; season with salt. Return salsa verde to saucepan and keep warm until ready to use.
• Heat oil in a large saucepan over medium. Cook onion and garlic, stirring occasionally, until starting to soften, about 5 minutes. Add both chiles, tomatoes, and 1 1/2 cups water. Bring to a boil, reduce heat, and simmer until tomatoes and chiles soften, 20-25 minutes. Let cool slightly; transfer to a blender. Purée until smooth; season with salt. Return salsa roja to saucepan and keep warm until ready to use.
• Place chicken, bay leaves, and allspice in a small pot and pour in water to cover by 1"; season lightly with salt. Bring to a boil, reduce heat, and simmer gently until chicken is nearly cooked through (an instant-read thermometer inserted into the thickest part of chicken should register 145°F-150°F), 20-25 minutes from the time water starts simmering. Let chicken cool at least 1 hour (it should be just warm). If you have the time, cover and chill up to 12 hours.
• Remove chicken from broth. Pull meat from bones and shred; discard skin and bones. Place meat in a large saucepan and pour in just enough broth to cover. Set aside any remaining broth for another use. Gently reheat chicken over medium-low; season with salt.
• Meanwhile, mix crème fraîche and queso fresco in a small bowl to combine.
• Heat oil in a small skillet over medium-high until hot but not smoking. Submerge each tortilla in oil long enough to soften but not so long that they fall apart, 5-10 seconds each. Transfer to a rimmed baking sheet lined with paper towels to drain.
• Working one at a time, fill each tortilla with about 1/3 cup shredded chicken and roll up tightly. Place 3 tortillas each, seam side down, into bowls. Ladle 1/2 cup of each sauce on opposite ends of enchiladas. Top with a big spoonful of crème fraîche mixture and scatter onion over.
• Chicken can be poached and shredded 3 days ahead. Place in a small bowl and pour in broth to submerge; cover and chill.

LINDA MCCARTNEY'S OH-BLA-DI ENCHILADAS

Steps:

• Preheat oven to 350 degrees.
• For the sauce, place all ingredients except the cornstarch mixture in a small saucepan.
• Bring to a boil, reduce heat, cover and simmer for 20 minutes.
• Add the cornstarch mixture.
• Cook, stirring, until thickened.
• While the sauce is simmering, prepare filling by combining tofu, onion, chili powder, cumin, garlic powder, pepper and picante sauce.
• Put a small layer of spinach down the center of each tortilla.
• Top with 3 to 4 heaping teaspoons of tofu mixture and roll up the tortillas.
• Line 13" x 9" baking dish with filled, rolled tortillas.
• Top with sauce and bake for 20-25 minutes or until bubbling.

LYDIA'S RED ENCHILADAS CON CHORIZO

Steps:

• In a large pot over medium heat, boil the chiles in water for 15 minutes, or until soft. Drain. Put the softened chiles in a blender with 3 cups of fresh water; blend for 2 minutes. Pour mixture through a large mesh strainer and let the juice drip into a medium-sized glass bowl. In a medium-sized pot over medium heat, heat 2 tablespoons olive oil, strained chiles, and the remaining 1 cup of water; cook approximately 5 minutes. Once simmering, stir in the bay leaves, salt, bouillon, onion, garlic, and pepper. Let the mixture simmer for 5 to 10 minutes.
• In a small pan over medium-high heat, brown the chorizo, no added grease needed. Add the browned chorizo to chile sauce.
• In medium pan over medium heat, fry the corn tortillas, a few at a time, in the remaining 2 tablespoons olive oil. Let dry on paper towels.
• To serve, dip 1 tortilla in the chile sauce to cover, place on a plate, and top with the cheese. Repeat the procedure for the remaining 2 tortillas, stacking the tortillas on top of each other. Top each stack with chorizo. Repeat with the remaining tortillas.

MOMMA LINDA'S ENCHILADAS

Steps:

• Brown the ground beef with the taco seasoning. Drain the fat and set it aside.
• Wrap the tortillas in foil (loosely) and place in a 150* oven ONLY to warm, NOT to bake!
• In a saucepan, place the chili and bring it to a slow simmer... do not boil the chili! Set it aside.
• In a separate saucepan, place the beans and heat just boiling stage. Using a hand mixer, beat the beans until they become a "paste" texture. (Lay a kitchen towel over your hand to keep the beans from splattering and burning you). Set aside.
• Wash and chop the green onions and the white onion. Set aside in separate bowls. (Don't mix them together.)
• Place the cheese in a bowl so it can be coming to room temp.
• Now you're ready to start assembling the enchiladas. On a plate, lay 1 tortilla... (keeping the rest warm) top it with a spoonful of beef mixture, then a spoonful of bean paste, a pinch of white onion, and a pinch of cheese.
• Roll the tortilla and place seam side down in a large deep baking dish. You'll get the feel of how much mix to put in each one once you've made a few. (Reserve some cheese and green onions, you will use those later.) Keep stuffing until all the tortillas are used and placed in your baking pan.
• Pour the hot chili all over the tops making sure to cover every inch... any uncovered tortillas will burn and turn hard so cover everything! Once the chili is spread out, top that with the remaining cheese and then green onion.
• Now bake that at 350* for 35-40 minutes. Keep an eye on it to make sure your cheese doesn't burn. This is mainly to reheat everything and soften the onions. Awesome if served with tortilla chips, salsa, and Spanish rice! Sour cream is optional. Serves 20 slightly hungry people or 10 very hungry people!

LINDA'S ENCHILADAS

Steps:

• Brown meat and onion in large frying pan.
• Drain.
• Combine with olives and cheese in large bowl.
• Mix well.
• Combine sauces in frying pan and keep on low heat. Immerse tortilla in hot sauce mixture holding carefully by edge being careful not to burn fingers.
• Leave in for 30 seconds.
• Remove tortilla and place on plate. Spoon small amount of meat mixture (about 1/3 cup) along edge of tortilla.
• Roll up and place seam side down in 13 x 9 pan.
• Repeat until all tortillas have been used.
• Top with remaining sauce and any left-over meat mixture. Sprinkle cheese on top and lightly cover.
• Bake at 350 degrees for 20 minutes.
• Serve with sour cream and guacamole. I got this recipe from a Mexican lady in California who could not speak a word of English.
• We did a lot of hand signals.