Cheesy Creamy Enchiladas I Made It

Cheesy Creamy Enchiladas

mommyluvs2cook 12 years ago
By: Mrcooksalot

Although the directions are a little confusing these are the BEST enchiladas I have ever had!!! They are definitely creamy!! I roasted a pablano pepper over the flame of my gas stove, in place of the hatch chili. The directions do not say to reserve some of the chopped chilies for the topping, so mine didn't have any. Also which cheese to use where is not indicated. With the chicken mixture I mixed in the ricotta and some of the monterey jack. On the top after adding the sour cream sauce I topped with the rest of the monterey jack and some queso fresco. I could not find the really fresh ricotta as recommended in the recipe so I just used the regular in a container stuff. Worked fine. We LOVED these! I didn't find any need for some salsa or other topping for these, they were perfect on their own ;)

Creamy Cheesy Enchiladas/saved
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mrpiggy 12 years ago said:

Those look great. I am soo hungry. I dont think I have ever had a home made enchilada. I need to try and make some. What does it mean to stir and make a roux?

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frankieanne 12 years ago said:

Next cooking lesson for Mr. P - roux (pronounced roo)
:-D
A roux is a thickening and flavoring agent made of flour and a fat (usually butter). Usually equal parts are used. Oil and bacon grease can be used for the fats, too. Lard as well. You stir the two together until the ingredients are incorporated and cook until the flour taste disappears. Cook times can be varied according to what you want to achieve for the recipe. The one in this recipe doesn't look like its cooked very long.
There are light rouxs (which this one looks like it is) and darker rouxs which are cooked longer. A roux is usually an essential ingredient to a sauce or gravy.
I think that's really cute, ml2c, that your fuddy hubby called the next night to tell you how good these were. :)

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mrpiggy 12 years ago said:

Great explanation, Frankie. Thank you Thank you very much. I LOVE gravy and will Remember this. Not that I dont remember what else you tell me. Er at least I think. How would one know if they forget??. Cuz that seems to happen more and more these days =O

OK............one more question.....Sorry.......I assume you have to taste it while you make it to know the flour taste is gone or its just gone when it gets thick???

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mommyluvs2cook 12 years ago said:

That's some good schooling Frankie!

Well at least you have these post to look back on to see if there is something you did forget Mr P! :D I have never had to taste a roux, I just assume the flour flavor is gone and it always is ;)

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frankieanne 12 years ago said:

Thanks, ml2c. There was a sauce challenge on Top Chef a couple of weeks ago and that helped a lot! You can learn stuff from TV! :-D
I guess there is some kind of roux that you cook almost until it burns. It gets really dark and is supposed to give whatever you are cooking a "nutty" flavor. I've never used that kind before though. I think PSO knows a lot about rouxs, too. Maybe he has something to add if he reads this. :)

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mommyluvs2cook 12 years ago said:

Lol Frankie! I actually accidentally made that dark roux one time! Turned my back for a second and looked back and it was almost black! Smelled slightly burnt but I continued hoping it would work out. Best gumbo I've had in my life and I swear it was the roux!

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frankieanne 12 years ago said:

That's interesting, ml2c. Happy accident ending. :) The darkest roux I've ever done was a light brown one. Can't remember what it was for though! I remember it testing my patience though!

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