Enchiladas (Photo credit: jeffk)

Image via Wikipedia

Image via Wikipedia

 The court is very simple. It is a staple of the family. This Mexican invaded the American market catering to the mid sixties and since then has been growing in popularity. Many kinds of enchiladas are made depending on the ingredients. The red enchilada sauce is tomato based with red chilies and the green enchilada is made of tomatoes and green chilies. Moles can be used in the preparations as well.

A typical enchilada may be made with corn tortillas. Tortillas fried in oil to soften and immersion in a sauce of choice for enchiladas. Fill tortillas with fillings of chicken, cheese, beef or vegetables or seafood, eggs, bananas, potatoes, or with cheese and roll, then in a saucepan. Make onion sauce, cheese and chopped. Fried eggs or salted cooked meat band gives a special touch to the garrison.

Follow the simple steps to prepare enchiladas:

• Preheat oven to 350 degrees F.

• Add oil and cook an omelette for 2-3 seconds in a heat a large frying pan. Lift and add another tortilla on. Cook for 2-3 seconds. And brown and soft tortillas.

• Saute onion and garlic until then remove from heat. Add 1 cup sauce, 3 tablespoons tomato paste 1 cup water, fire-roasted chopped canned tomatoes and sauce, a little No bittersweet.

• Grease a casserole dish. Take the tortillas and cover two-thirds of the grated cheese. Roll up and place in a saucepan. Cover the tortillas with salsa and grated cheese. Put pan in oven for 10 minutes until cheese is melted.

There are basically tortillas stuffed with various fillings. This term is a Spanish-American name, which first appeared in print in 1885 and later in 1949 gives him credit for being a Mexican law for tourists. It is now a staple of Mexican-American restaurants.

It is easy to prepare. Heat oil, add onions and fry garlic until tender. Add a little flour and mix until smooth. Add chicken broth, water and enchilada sauce. Boil until smooth. Add chili powder and salt, cook over medium heat. Stir until cheese spread thick with chicken and olives.

Dip corn tortillas in the sauce for 5 seconds. Spread 3 tablespoons of chicken filling in the center. Wrap and store in a shallow dish. Pour remaining sauce over tortillas. Bake at 350 degrees C for 15 minutes. Sprinkle with cheese and bake for 10 minutes. Garnish with sliced ​​black olives and serve immediately. The cooling pad artistic and salad provides an enchilada.

As you know, Tex-Mex cuisine originated hundreds of years ago when Spanish / Mexican recipes combined with Anglo fare. Enchilada also stems from the Mexican tradition.