Recipe and photos for attempt #2 🙂

http://pinchmysalt.com/cheese-enchiladas/

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As my exciting adventure continues with cooking enchiladas, I found that my second attempt turned out to be more of a success than my first one did. My first attempt at making the cheese enchiladas tasted really good, however as I was making the sauce in the second recipe I discovered that I liked the hint of cinnamon and brown sugar that was added to the sauce. Because these two particular ingredients were added, they gave a salty yet sweet kick to the homemade cheese enchiladas. Overall, the process of making the second batch of enchiladas was fairly similar to the first batch. Now, because I only cooked twelve enchiladas from the first batch, I used the left over that pack that contained twenty-four tortillas. I then grabbed a glass dish to make the enchiladas in, and I also pre-heated the oven so that the tortillas can warm up for twelve minutes. Make sure to lather each tortilla in olive oil so that they don’t stick to the pan and so it’s easier to roll the tortillas. After putting the tortillas in the oven I prepared the sauce, which in my opinion was the most challenging yet exciting part, because it was the first time that I had ever made a sauce from scratch before. I added the listed ingredients in the sauce and then stirred the sauce until it was thick. I also tasted the sauce until I found it to be exactly perfect for my taste buds. For example, it called for half a teaspoon of salt, so I added in another half of a teaspoon just because I love salt so much. So, make sure to put the amount of seasonings you personally desire in your sauce. After the sauce was made and the shredded cheese was prepared in a bowl, I took the tortillas out and dipped each tortilla in the red enchilada sauce. A good pointer while repeating this process twelve times is to use tongs when you dip the tortillas in the sauce, so that you don’t burn your fingers. After dipping each tortilla and stuffing it with mounds of cheese, I took the remaining sauce and cheese to put it on top of the enchiladas. I set the timer, turned the oven light on, and sat on the kitchen floor to watch my enchiladas bake. When the timer went off I put on an oven mitt for each hand and put the enchiladas on the stove to cool off for a good five minutes. After the enchiladas cool off, they are then ready to serve to whom ever desires to eat them.

            With that being said, I am thrilled to say that both batches of enchiladas turned out to be a huge success. I personally recommend the first recipe for families, because preparing the sauce is a little simpler, and if you’re tired from a long day at work the meal will be prepared in seconds. But both recipes taste just fine, so take your pick!  Overall, I am so happy with that I decided to make these two recipes and you too will see that the enchiladas are a perfect meal to serve your family, friends, or even a significant other. Now if I am ever in a hurry to cook a meal, I can just turn to either these two recipes and confidentially cook a homemade meal for people to enjoy. I hope you like these recipes and if your tummy is craving Mexican food, use one of these quick and easy recipes to satisfy your craving!

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When people eat a different variety of foods they usually don’t think about how it was originated, however the history behind a simple enchilada is quite interesting. Back then, in the streets of Mexico where enchiladas were first originated from, people would roll the corn tortillas and dip them in chili sauce without any fillings inside. To me, enchiladas aren’t enchiladas without the filling, because the best part about biting into an enchilada is eating the melted cheese. But as time progressed, this Mexican dish eventually evolved into what we call an enchilada today, which are tortillas dipped in red sauce and either cheese, chicken, or beef is added.  The process to getting what we call an enchilada today started off with the Mexican culture going through the process of rolling tortillas around other food to see how things would taste. For example, the people that lived near a lake in the Valley of Mexico ate small fish rolled in tortillas. To them that was there traditional idea of an “enchilada”. This example was one of the many ways that people used to make enchiladas.

With that being said, I was excited to use the knowledge that I gained from learning about the history and I started my first attempt at making enchiladas. I had made enchiladas before, but I used a different method and new ingredients. Because of this, I was nervous to see if they were actually going to taste good. I quickly rant to the store and bought four ingredients to make my enchiladas. The recipe for my first batch is pretty simple so even though I was a little nervous I knew that not a lot could go wrong. A good little tip that made my cooking experience more enjoying was listening to some music, because then you can just sing to the music and not think of cooking as a task. I just simply set up my mac on the counter, which was very useful, because I was reading the ingredients off of it as well as listening to my some music. The process that I used to make the enchiladas was very fairly simple. I first baked twelve tortillas to get them warm, and then as those were warming I heated up the sauce and poured shredded cheese into a cup. After the oven beeped to get the enchiladas out of the oven I dipped each tortilla into the sauce then rolled with them each with mounds or cheese. After I completed this process for eleven more tortillas, I topped them off with sauce and cheese and let them bake so that they all are melted.

Finally, the timer went off and the enchiladas were done! They couldn’t have looked tastier, and all I could think about was taking that first bite. All my worries that the enchiladas might have tasted bad instantly went away when I had that first bite. Instead of being disappointed I was stoked that they turned out so delicious. I was so proud that I even had all five of my roommates try them, and they too were impressed. I am so happy that I chose this specific recipe, because they weren’t too spicy or too mild.

Enchiladas

            When I think of Mexican food I think of the cheese oozing from soft warm tortillas that are covered in sauce, I also think of the burst of flavors you get after taking that first bite of two cheesy enchiladas. Because this all sounds so yummy in my head, I decided to make my favorite Mexican dish, cheese enchiladas. Chicken and beef enchiladas are sure tasty, but since cheese is my absolute favorite I thought why not make the cheesiest enchiladas possible. Growing up my mom loved to make enchilada pie, this is my families favorite home cooked meal. Enchilada pie inspired me to make cheese enchiladas not only because they taste amazing, but also because this could be a new homemade cooked meal for my family to love and enjoy.  When I was ten years old I finally asked my mom one day if I could help her cook enchilada pie, and with her approval I was so excited too see what the recipe was and how to cook it. The recipe was quite simple all we had to do was go to the store to get all the ingredients then we made sure to turn the stove and oven on so that it would heat up. The process of making enchilada pie is very similar to making enchiladas, which consisted of dipping each tortilla in red enchilada sauce then topping mounds of cheese and green onions on top.

            As we continued this process until the entire dish was full of tortillas, red sauce, green onions, and cheese, we put the enchilada pie in the oven so that all the cheese would melt. I made sure to keep the oven light on the entire time, so that I could slowly watch the cheese melt, and to imagine how good it’s going to taste. When the timer finally went off I was so excited to eat the enchilada pie, because I was so hungry. That evening, I loved how my entire family sat around the dinner table to eat the tasty home cooked meal that my mom and I cooked. At first we silently ate, but then we all came together as a family and discussed how our days were. Ever since that day I have always told myself that when I have a family I am going to have a special dish that brings my family together. English class was a perfect opportunity, because it allowed me to open up my cooking abilities and just take a chance on cooking a meal from scratch. My mom’s enchilada pie was my main inspiration to cook enchiladas, and because I’ve had experience with making enchilada pie I wasn’t that nervous to mess it up, because after all it only is tortillas, cheese, and sauce. So even if it doesn’t look pretty on the outside it will still taste good on the inside. Finding the recipes was quite simple, but the tricky part was to put it to the actual test. I found two scrumptious recipes that both intrigued my taste buds. In the first batch of enchiladas that I cooked, the sauce was more of a mild chili sauce, whereas the second batch tasted sweeter with a strong hit of tomato flavor. I am so happy that I found these two recipes, because my enchiladas ended up being so yummy.

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