Dutch Oven Cooking: Enchiladas

  • Thread starter Thread starter Averageiowaguy
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Looks delicious. I'd be tempted to forgoe the olives in lieu of green/red peppers, but I'll definitely be trying this. I don't quite know what enchilada sauce tastes like, is it more of a chipotle base or is it basically finely ground salsa?
 
kgd said:
Looks delicious. I'd be tempted to forgoe the olives in lieu of green/red peppers, but I'll definitely be trying this. I don't quite know what enchilada sauce tastes like, is it more of a chipotle base or is it basically finely ground salsa?
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Closest thing to enchilada sauce is probably 'taco sauce'. It's not really a salsa. You could substitute just about anything for the enchilada sauce including plain old tomato sauce.
 
Averageiowaguy said:
Closest thing to enchilada sauce is probably 'taco sauce'. It's not really a salsa. You could substitute just about anything for the enchilada sauce including plain old tomato sauce.
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Actually, no, you can't. Plain tomato sauce tastes like plain tomato sauce. Enchilada sauce is spicy, and needs to be done right. Taco sauce is close, but not the same. Salsa is much different, as is pico de gallo.
Some of the worst Mexican food I ever had was in Cape Girardeau, MO. They used slices of bread pinched flat for tortillas, and cheez-whiz and ketchup for the filling. Nasty!
When we lived in St. Louis, MO, DW and I felt like Smokey and the Bandit when we'd come home from a trip to Arizona, smuggling real Hatch green and red chilies, El Pato, tortillas, pinto beans, enchilada sauce, etc. into MO. LOL
Thanks, AIG, for the great posts on dutch oven cooking, though. Great pics, too.
 
Good stuff, appreciate the videos and the work you have done, keep em coming. :)
 
I love looking at stuff like this and then thinking how I would mod it for my tastebuds. For example, I hate olives, so would leave them out! I also love fresh jalapenos (and grow them so I always have a ton around), so would use those instead of the canned chilies...maybe a swiss or a jack cheese instead of cheddar.....you could do this dish a thousand ways to suit your particular tastes, or what you have on hand. :)

I make enchiladas fairly often but have never done it with the sour cream and cream cheese..thanks for posting the recipe. I do have to say I am amazed at your restraint with the cheese, lol, I would be tempted to throw some onto every layer! mmmm, cheese......
 
Chamonix said:
I love looking at stuff like this and then thinking how I would mod it for my tastebuds. For example, I hate olives, so would leave them out! I also love fresh jalapenos (and grow them so I always have a ton around), so would use those instead of the canned chilies...maybe a swiss or a jack cheese instead of cheddar.....you could do this dish a thousand ways to suit your particular tastes, or what you have on hand. :)

I make enchiladas fairly often but have never done it with the sour cream and cream cheese..thanks for posting the recipe. I do have to say I am amazed at your restraint with the cheese, lol, I would be tempted to throw some onto every layer! mmmm, cheese......
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Yuppers. The recipe is only a starting point. Mod it to your tastes. I very often will throw a few chipotle peppers in but I've got little kids and they get lit up by anything too spicy. A lot of people do not like olives and that is cool and the gang. Put what you like! It's your enchilada.
 
Averageiowaguy, Could I bother you to put a picture and recipe in your posts of the finished product too? For us who cannot watch the videos?

Pretty Please? :)

Marsh.
 
In New Mexico, there are no tomatoes in enchilada sauce, just ground red chile pods (chile powder) and a roux, maybe some garlic and oregano.

Also, the tortillas, corn only, are layered (flat) with cheese and optionally meat (pork, beef or chicken) but no veg except some lettuce and chopped tomato as a garnish, and they are often served with a fried egg on top.

Here is a perfect representation: New Mexico style enchiladas

Enchiladas really lend themselves to the dutch oven.
 
ok, that egg on top is killing me! That looks so good. Can't believe I've never thought of that, I love eggs. we're getting chickens in a few months so I have a feeling I will be putting eggs on top of a lot of things, lol.

I also do the chilies-only sauce. Super quick and easy to make.
 
darodalaf said:
In New Mexico, there are no tomatoes in enchilada sauce, just ground red chile pods (chile powder) and a roux, maybe some garlic and oregano.

Also, the tortillas, corn only, are layered (flat) with cheese and optionally meat (pork, beef or chicken) but no veg except some lettuce and chopped tomato as a garnish, and they are often served with a fried egg on top.

Here is a perfect representation: New Mexico style enchiladas

Enchiladas really lend themselves to the dutch oven.
Click to expand...

Yeah. I make my own chili from dried New Mexico pods. I make my own enchilada sauce a lot too. I'm planning a video on Chili Colorado (the real stuff) at some point. For this recipe, I was just simplifying things so that people would actually try making it. :14:
 
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