Quoting Dave Drum to Sean Dennis <=-

TACO BELL ... When they quit offering the Enchirito (their
vesrion of an enchilada) I pretty much gave up on them.

Why not make your own or ask a place to put one together for you off
menu? They sound simple enough to make and any Tex-Mex place is
going to have the ingredients hanging around.

"It is composed of a flour tortilla filled with seasoned ground beef
taco meat, beans, diced onions, cheddar cheese, and red sauce." The
original version used a yellow corn totilla, later ones wheat. The
original one also had olivesin it. - Wikipedia.



Cheers

Jim


... Was that a haiku? (Let me do the math.)

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JIM WELLER wrote to DAVE DRUM <=-

TACO BELL ... When they quit offering the Enchirito (their
vesrion of an enchilada) I pretty much gave up on them.

Why not make your own or ask a place to put one together for you off
menu? They sound simple enough to make and any Tex-Mex place is
going to have the ingredients hanging around.

If I'm going to make my own what's the point of going to the restaurant?

"It is composed of a flour tortilla filled with seasoned ground beef
taco meat, beans, diced onions, cheddar cheese, and red sauce." The original version used a yellow corn totilla, later ones wheat. The original one also had olivesin it. - Wikipedia.

All that "common knowledge" aside - I'm not a huge fan of ground beef enchiladas. And Taco Bell, is, at best, LCD neck filler.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Enchilada Sauce for Chicken Enchiladas
Categories: Herbs, Sauces, Chilies, Vegetables, Citrus
Yield: 1 Pint

1 tb Flour
1 1/2 tb Olive oil
1/2 ts Thyme
1/2 ts Oregano
1/4 ts Cayenne
1/2 ts Cumin
1 cl Garlic; minced
14 oz Can chicken broth
8 oz Can tomato sauce
1 tb Lime juice; fresh

In large pan saute flour in oil for one minute, add
spices and cook for an additional minute. Add broth,
tomato sauce and lime juice and bring to a boil stirring
constantly until thickened.

Recipe By: Marilyn Garcia

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM




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Quoting Dave Drum to Jim Weller <=-

TACO BELL ... When they quit offering the Enchirito (their
vesrion of an enchilada) I pretty much gave up on them.

I'm not a huge fan of ground beef enchiladas.

I'm confused. I thought they were the only reason you went there.

If I'm going to make my own what's the point of going to the
restaurant?

But if they discontinued them and nobody else makes them that's when making your own makes sense.

Title: Enchilada Sauce for Chicken Enchiladas

Another way to enjoy chicken inside a tortilla:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Buffalo-Style Wraps
Categories: Tortillas, Chilies, Cheese, Grill, Sauces
Yield: 4 Servings

2/3 c Frank's Redhot Hot Sauce
4 Boneless skinless chicken
Breast halves
1/4 c Blue cheese salad dressing
1 c Shredded lettuce
1 c Shredded Monterey jack
Cheese
4 Flour tortillas; 10"

Combine 1/3 cup Redhot sauce and 1 tablespoon oil in resealable
plastic food storage bag. Add chicken. Seal bag; toss to coat
evenly. Marinate in refrigerator 30 minutes or overnight.

Broil or grill chicken 10-15 minutes or until no longer pink in
center. Slice chicken into long thin strips. In bowl, toss
chicken with remaining 1/3 cup Redhot sauce and dressing.

Arrange chicken, lettuce and cheese down center of tortilla,
dividing evenly. Fold bottom third of each tortilla over filling;
fold sides towards center. Tightly roll up to secure filling. Cut
in half to serve.

Recipe by: Favorite Brand Name Recipes--French's One-Dish Meals

From: Pam Creeden

MMMMM




Cheers

Jim


... They're like whisky or sex; one taste and you're hooked.

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JIM WELLER wrote to DAVE DRUM <=-

TACO BELL ... When they quit offering the Enchirito (their
vesrion of an enchilada) I pretty much gave up on them.

I'm not a huge fan of ground beef enchiladas.

I'm confused. I thought they were the only reason you went there.

At the time there was *no* authentic Mexican available here.

The enchirito was a "better than a taco" offering which I usually got
if/when going to Taco Bell. Then it disappeared and the unabashedly fake Mexican local chain Taco Gringo opened with better Cal-Mex/Tex-Mex stuff.

If I'm going to make my own what's the point of going to the
restaurant?

But if they discontinued them and nobody else makes them that's when making your own makes sense.

I liked them OK. But only in that setting and as a comparo to their
other items. Currently I have a selection of "authentic" venues from
which to choose from unabashedly "Border Mex" to Central American.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pollo Poblano (Chicken w/Tomatillos & Poblanos)
Categories: Poultry, Vegetables, Chilies, Herbs
Yield: 4 Servings

3 Fresh poblano chilies
3 Anaheim/NuMex chilies
3/4 lb Tomatillos; diced *
1 lg White onion; chopped
2/3 c Red bell pepper; diced
4 Green onions; chopped
6 cl Garlic; minced
1 c Chicken broth
3 tb Oil
2 lb Chicken; skinned, boned; in
- 2" pieces
1/4 c All-purpose flour
1 tb Dried oregano
1/2 ts Salt
pn Black pepper
Cayenne pepper
2/3 c Fresh cilantro; chopped

* a 14 oz can of tomatilos, drained, rinsed and chopped
may be used if fresh is out of season - UDD

Preheat oven to 450ºF/232ºC.

Roast peppers for about 25 minutes, until the skins can
easily be removed. Remove skins, and chop peppers. (I
use either a gas grill or the stovetop method - UDD)

In a medium saucepan, combine chopped peppers with
tomatillos, onion, red pepper, green onion, and garlic.
Stir in chicken broth. Heat to a boil, reduce heat, and
simmer 15 minutes.

Heat oil in a large skillet over medium heat. Dredge
chicken in flour, then saute briefly. Pour tomatillo
mixture over chicken. Season with oregano, salt, black
pepper, and cayenne. Simmer for 25 minutes, or until
chicken is no longer pink. Stir in the cilantro just
before serving.

Serve with refritoes and arroz (beans and rice).

Recipe from: http://allrecipes.com

Uncle Dirty Dave's Kitchen

MMMMM

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