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My special enchiladas- beef of chicken Recipe

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This recipe for My special enchiladas- beef of chicken, by , is from The Maxian-Dillon Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carol Pollard

Category:
Category:

Ingredients:  
Ingredients:  
1 habenaro pepper
bunch of cilantro
lime or lime juice, if you have it
3-4 peppers (a combination of green, red, orange, yellow, or just green!)
plum tomatoes, maybe 12-20, depending on size of dish
chicken breast cut into cubes
OR sirloin steak cut into cubes
garlic, maybe 3 cloves
a bunch of scallions.
fajita size corn tortillas
fajita sized flour tortillas
Cheddar cheese, monterey jack cheese, or mexican cheese
olive oil
vegetable or canola oil


Directions:
Directions:
1. Put on medical gloves and mince the habanero peppers (WARNING!!! DO NOT TOUCH YOUR EYES, NOSE, MOUTH, ETC., UNTIL GLOVES ARE THROWN OUT, OR IF YOU DIDN'T USE THEM, YOUR HANDS ARE THOROUGHLY WASHED---IMPORTANT!)
2. Mince the garlic, slice the scallions, cube the peppers (about 1/2-3/4 in cubes), chop the plum tomatoes into small chunks (I even use the top and bottom, just throw out the stem area itself), chop the cilantro, zest the lime if you have one, and juice the lime.
3. Cut chicken (or beef) into small cubes.
4. Grate the cheese, unless using already grated. I usually use a combination of mexican cheese that I buy already grated, and cheddar and monterey jack cheese that I grate myself, which is usually bigger.
5. To make the filling:
-heat up olive oil, about 2-3 Tablespoons, in a large skillet.
-add scallions, garlic, peppers, habanero pepper, lime zest and cook for a minute or two.
-add cilantro and the meat and cook until meat is cooked through and browned
-add chopped plum tomatoes and lime juice and stir; cook on low heat until tomatoes are pretty much just sauce.
6. When filling is done, heat vegetable/canola oil in a frying pan on medium-high heat. When it is hot, put in tortillas one at a time, and cook them until they are cooked, but still able to be manipulated. I put them on a paper towel to drain for a moment, then immediately fill them and fold them over the filling. I make both flour and corn tortillas. If they are too hard it is difficult to fold them over. Continue until all the filling is gone.
7. Cover with grated cheeses, and bake at 350 degrees until cheese is bubbly and browned.

Number Of Servings:
Number Of Servings:
depends
Preparation Time:
Preparation Time:
about an hour
Personal Notes:
Personal Notes:
I have never made this exactly the same. The procedure is the same, but what I put in is sometimes different. If there are no habanero peppers, I use another kind of hot pepper. May put more in. Habanero peppers are very strong, so I just use one per frying pan. If I make both chicken and beef at the same time, I use two, or 1 1/2 habaneros.
Experiment with this! The sauce is made from cooking down the plum tomatoes. DO NOT USE regular tomatoes! Plum tomatoes are more mealy, which is necessary to get the consistency you want.
These are a lot of work, Tom usually helps me with the tortilla frying, and we work as a well-oiled machine! Cooking with wine always helps.

 

 

 

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