Found this recipe in a magazine. It's written a little oddly but I'm
sure you can figure it out.

Quick & Easy Enchilada Skillet

1 Tbs. vegetable oil
1/2 onion, chopped
2 garlic cloves, finely chopped
1 tsp. ground cumin
1 tsp. oregano
1 tsp. salt
2 cans enchilada sauce
1/2 cup sour cream
4 large corn tortillas, torn into quarters
4 cups shredded cooked chicken (from plain rotisserie chicken)
1 can (15 oz) black beans, drained & rinsed
1 c. shredded Mexican cheese blend*
Pickled jalapenos for serving (optional)
chopped fresh cilantro for serving (optional)

Preheat oven to 500F. Heat oil in a 10" heat proof skillet (I'll be
using cast iron) over medium. Add onion, garlic, cumin, oregano and
salt. Cook, stirring, until softened, about 5 minutes.

Put onion mixture in a large bowl; reserve hot skillet. Add enchilada
sauce and 1/2 cup of sour cream and stir to combine. Fold in tortillas,
chicken and beans until thoroughly coated. Return mixture to skillet
and cook over medium heat until warmed through, about 3 minutes.
Sprinkle cheese over top.

Bake in oven until cheese is melted and bubbling, about 5 minutes. To
serve, top with more sour cream, jalapenos and cilantro, if desired.

Notes: Since I prefer beef enchiladas I'll be using shredded chuck
roast. I already have half a leftover cooked chuck roast, about a
pound, in the freezer. Just needs to be thawed and it's easily
shredded. Shredded pork would work, too.

Jill

On 7/9/2017 7:24 AM, Wayne Boatwright wrote:
> On Sun 09 Jul 2017 03:33:50a, jmcquown told us...
>
>> Found this recipe in a magazine. It's written a little oddly but
>> I'm sure you can figure it out.
>>
>> Quick & Easy Enchilada Skillet
>>
>> 1 Tbs. vegetable oil
>> 1/2 onion, chopped
>> 2 garlic cloves, finely chopped
>> 1 tsp. ground cumin
>> 1 tsp. oregano
>> 1 tsp. salt
>> 2 cans enchilada sauce
>> 1/2 cup sour cream
>> 4 large corn tortillas, torn into quarters
>> 4 cups shredded cooked chicken (from plain rotisserie chicken)
>> 1 can (15 oz) black beans, drained & rinsed
>> 1 c. shredded Mexican cheese blend*
>> Pickled jalapenos for serving (optional)
>> chopped fresh cilantro for serving (optional)
>>
>> Preheat oven to 500F. Heat oil in a 10" heat proof skillet (I'll
>> be using cast iron) over medium. Add onion, garlic, cumin,
>> oregano and salt. Cook, stirring, until softened, about 5
>> minutes.
>>
>> Put onion mixture in a large bowl; reserve hot skillet. Add
>> enchilada sauce and 1/2 cup of sour cream and stir to combine.
>> Fold in tortillas, chicken and beans until thoroughly coated.
>> Return mixture to skillet and cook over medium heat until warmed
>> through, about 3 minutes. Sprinkle cheese over top.
>>
>> Bake in oven until cheese is melted and bubbling, about 5 minutes.
>> To serve, top with more sour cream, jalapenos and cilantro, if
>> desired.
>>
>> Notes: Since I prefer beef enchiladas I'll be using shredded
>> chuck roast. I already have half a leftover cooked chuck roast,
>> about a pound, in the freezer. Just needs to be thawed and
>> it's easily shredded. Shredded pork would work, too.
>>
>> Jill
>>
>
> I like the sound of this, Jill. Thanks for posting!
>
You're welcome. I'm in the mood for easy and something slightly spicy.
This time of year I'm pretty much stuck indoors due to high temps and
high humidity. I did sit outside yesterday afternoon, reading, once the
patio was shaded. There was a nice breeze so it didn't feel like it was
97F. And the humidity was low, which is definitely different for July
in in South Carolina.

Typical for this time of year, thunderstorms blew through last night.
Kaboom! This morning it's hot, sticky and humid again.

An easy skillet dinner like this fits in perfectly for my dinner plans.

Jill

On Sun, 9 Jul 2017 06:33:50 -0400, jmcquown >
wrote:

>Found this recipe in a magazine. It's written a little oddly but I'm
>sure you can figure it out.
>
>Quick & Easy Enchilada Skillet
>
>1 Tbs. vegetable oil
>1/2 onion, chopped
>2 garlic cloves, finely chopped
>1 tsp. ground cumin
>1 tsp. oregano
>1 tsp. salt
>2 cans enchilada sauce
>1/2 cup sour cream
>4 large corn tortillas, torn into quarters
>4 cups shredded cooked chicken (from plain rotisserie chicken)
>1 can (15 oz) black beans, drained & rinsed
>1 c. shredded Mexican cheese blend*
>Pickled jalapenos for serving (optional)
>chopped fresh cilantro for serving (optional)

snip directions

>Jill

Yours is a good approach. I understand the quick fix spicy food need.

I sort of do the same thing when I don't want to fill and roll
tortillas. I make a enchilada 'lasagna'. A little sauce on the
bottom of the pan, lay down some overlapping tortillas, spread
filling, more tortillas, more filling, more tortillas and finish with
sauce, top with cheese. Chill leftovers, Cut, package individual
servings and freeze.
Janet US

jmcquown wrote in rec.food.cooking:

> On 7/9/2017 7:24 AM, Wayne Boatwright wrote:
> > On Sun 09 Jul 2017 03:33:50a, jmcquown told us...
> >
> > > Found this recipe in a magazine. It's written a little oddly but
> > > I'm sure you can figure it out.
> > >
> > > Quick & Easy Enchilada Skillet

Decent recipe snipped- Liked it!

> > >
> > > Jill
> > >
> >
> > I like the sound of this, Jill. Thanks for posting!
> >
> You're welcome. I'm in the mood for easy and something slightly
> spicy. This time of year I'm pretty much stuck indoors due to high
> temps and high humidity. I did sit outside yesterday afternoon,
> reading, once the patio was shaded. There was a nice breeze so it
> didn't feel like it was 97F. And the humidity was low, which is
> definitely different for July in in South Carolina.
>
> Typical for this time of year, thunderstorms blew through last night.
> Kaboom! This morning it's hot, sticky and humid again.
>
> An easy skillet dinner like this fits in perfectly for my dinner
> plans.
>
> Jill

Yeah, North of you but oddly our Weather often is pretty similar.
Little cooler but so muggy makes no real difference. We have the same
rain/thunderstorm pattern over us as well. We are pretty much in the
'feels like 97F' zone.

--

"jmcquown" > wrote in message
news
> Found this recipe in a magazine. It's written a little oddly but I'm sure
> you can figure it out.
>
> Quick & Easy Enchilada Skillet
>
> 1 Tbs. vegetable oil
> 1/2 onion, chopped
> 2 garlic cloves, finely chopped
> 1 tsp. ground cumin
> 1 tsp. oregano
> 1 tsp. salt
> 2 cans enchilada sauce
> 1/2 cup sour cream
> 4 large corn tortillas, torn into quarters
> 4 cups shredded cooked chicken (from plain rotisserie chicken)
> 1 can (15 oz) black beans, drained & rinsed
> 1 c. shredded Mexican cheese blend*
> Pickled jalapenos for serving (optional)
> chopped fresh cilantro for serving (optional)
>
> Preheat oven to 500F. Heat oil in a 10" heat proof skillet (I'll be using
> cast iron) over medium. Add onion, garlic, cumin, oregano and salt.
> Cook, stirring, until softened, about 5 minutes.
>
> Put onion mixture in a large bowl; reserve hot skillet. Add enchilada
> sauce and 1/2 cup of sour cream and stir to combine. Fold in tortillas,
> chicken and beans until thoroughly coated. Return mixture to skillet and
> cook over medium heat until warmed through, about 3 minutes. Sprinkle
> cheese over top.
>
> Bake in oven until cheese is melted and bubbling, about 5 minutes. To
> serve, top with more sour cream, jalapenos and cilantro, if desired.
>
> Notes: Since I prefer beef enchiladas I'll be using shredded chuck roast.
> I already have half a leftover cooked chuck roast, about a pound, in the
> freezer. Just needs to be thawed and it's easily shredded. Shredded
> pork would work, too.
>
> Jill

I have made similar minus the sour cream and often with no meat. I use a
casserole instead of skillet. Although I like it, nobody else in the house
does. The end result does look pretty sloppy.

"Sqwertz" > wrote in message
...
> On Sun, 9 Jul 2017 06:33:50 -0400, jmcquown wrote:
>
>> Found this recipe in a magazine. It's written a little oddly but I'm
>> sure you can figure it out.
>>
>> Quick & Easy Enchilada Skillet
>>
>> 1 Tbs. vegetable oil
>> 1/2 onion, chopped
>> 2 garlic cloves, finely chopped
>> 1 tsp. ground cumin
>> 1 tsp. oregano
>> 1 tsp. salt
>> 2 cans enchilada sauce
>> 1/2 cup sour cream
>> 4 large corn tortillas, torn into quarters
>> 4 cups shredded cooked chicken (from plain rotisserie chicken)
>> 1 can (15 oz) black beans, drained & rinsed
>> 1 c. shredded Mexican cheese blend*
>> Pickled jalapenos for serving (optional)
>> chopped fresh cilantro for serving (optional)
>
> That's a lot of ingredients for only 4 tortillas. Most recipes would
> use at least twice that.
>
> If you rolled enchiladas using those filling that would make at least
> 16 - probably 20.

That's true. I didn't even look at the amounts. Seems like too much sauce
too. For 4 tortillas, I would probably use one can of sauce and a cup of
chicken.

On Sun, 9 Jul 2017 15:30:12 -0500, Sqwertz >
wrote:

>On Sun, 9 Jul 2017 06:33:50 -0400, jmcquown wrote:
>
>> Found this recipe in a magazine. It's written a little oddly but I'm
>> sure you can figure it out.
>>
>> Quick & Easy Enchilada Skillet
>>
>> 1 Tbs. vegetable oil
>> 1/2 onion, chopped
>> 2 garlic cloves, finely chopped
>> 1 tsp. ground cumin
>> 1 tsp. oregano
>> 1 tsp. salt
>> 2 cans enchilada sauce
>> 1/2 cup sour cream
>> 4 large corn tortillas, torn into quarters
>> 4 cups shredded cooked chicken (from plain rotisserie chicken)
>> 1 can (15 oz) black beans, drained & rinsed
>> 1 c. shredded Mexican cheese blend*
>> Pickled jalapenos for serving (optional)
>> chopped fresh cilantro for serving (optional)
>
>That's a lot of ingredients for only 4 tortillas. Most recipes would
>use at least twice that.
>
>If you rolled enchiladas using those filling that would make at least
>16 - probably 20.
>
>-sw
One-third cup of filling for rolled enchiladas is the rule of thumb
for regular corn tortillas. I see the above recipe calls for 'large'
corn tortillas. I haven't ever seen large corn tortillas around here,
they are all the same size. (I have seen corn tortillas come in a
couple of different thicknesses) Flour tortillas can come in many
different sizes.
Janet US

"U.S. Janet B." > wrote in message
...
> On Sun, 9 Jul 2017 15:30:12 -0500, Sqwertz >
> wrote:
>
>>On Sun, 9 Jul 2017 06:33:50 -0400, jmcquown wrote:
>>
>>> Found this recipe in a magazine. It's written a little oddly but I'm
>>> sure you can figure it out.
>>>
>>> Quick & Easy Enchilada Skillet
>>>
>>> 1 Tbs. vegetable oil
>>> 1/2 onion, chopped
>>> 2 garlic cloves, finely chopped
>>> 1 tsp. ground cumin
>>> 1 tsp. oregano
>>> 1 tsp. salt
>>> 2 cans enchilada sauce
>>> 1/2 cup sour cream
>>> 4 large corn tortillas, torn into quarters
>>> 4 cups shredded cooked chicken (from plain rotisserie chicken)
>>> 1 can (15 oz) black beans, drained & rinsed
>>> 1 c. shredded Mexican cheese blend*
>>> Pickled jalapenos for serving (optional)
>>> chopped fresh cilantro for serving (optional)
>>
>>That's a lot of ingredients for only 4 tortillas. Most recipes would
>>use at least twice that.
>>
>>If you rolled enchiladas using those filling that would make at least
>>16 - probably 20.
>>
>>-sw
> One-third cup of filling for rolled enchiladas is the rule of thumb
> for regular corn tortillas. I see the above recipe calls for 'large'
> corn tortillas. I haven't ever seen large corn tortillas around here,
> they are all the same size. (I have seen corn tortillas come in a
> couple of different thicknesses) Flour tortillas can come in many
> different sizes.
> Janet US

Not sure I've seen really big ones either. The restaurants that serve large
enchiladas here use two tortillas, overlapped. We can get the smaller,
street taco size though.

On Sun, 9 Jul 2017, Sqwertz wrote:

> On Sun, 9 Jul 2017 06:33:50 -0400, jmcquown wrote:
>
>> Found this recipe in a magazine. It's written a little oddly but I'm
>> sure you can figure it out.
>>
>> Quick & Easy Enchilada Skillet
>>
>> 1 Tbs. vegetable oil
>> 1/2 onion, chopped
>> 2 garlic cloves, finely chopped
>> 1 tsp. ground cumin
>> 1 tsp. oregano
>> 1 tsp. salt
>> 2 cans enchilada sauce
>> 1/2 cup sour cream
>> 4 large corn tortillas, torn into quarters
>> 4 cups shredded cooked chicken (from plain rotisserie chicken)
>> 1 can (15 oz) black beans, drained & rinsed
>> 1 c. shredded Mexican cheese blend*
>> Pickled jalapenos for serving (optional)
>> chopped fresh cilantro for serving (optional)
>
> That's a lot of ingredients for only 4 tortillas. Most recipes would
> use at least twice that.
>
> If you rolled enchiladas using those filling that would make at least
> 16 - probably 20.

My impression as well. Not enough corn tortillas, too much chicken. And
how big are the cans of Enchilada sauce? I have two in my cupboard; one
is 10 oz., the other is 28 oz.

On 7/9/2017 11:04 PM, barbie gee wrote:
>
>
> On Sun, 9 Jul 2017, Sqwertz wrote:
>
>> On Sun, 9 Jul 2017 06:33:50 -0400, jmcquown wrote:
>>
>>> Found this recipe in a magazine. It's written a little oddly but I'm
>>> sure you can figure it out.
>>>
>>> Quick & Easy Enchilada Skillet
>>>
>>> 1 Tbs. vegetable oil
>>> 1/2 onion, chopped
>>> 2 garlic cloves, finely chopped
>>> 1 tsp. ground cumin
>>> 1 tsp. oregano
>>> 1 tsp. salt
>>> 2 cans enchilada sauce
>>> 1/2 cup sour cream
>>> 4 large corn tortillas, torn into quarters
>>> 4 cups shredded cooked chicken (from plain rotisserie chicken)
>>> 1 can (15 oz) black beans, drained & rinsed
>>> 1 c. shredded Mexican cheese blend*
>>> Pickled jalapenos for serving (optional)
>>> chopped fresh cilantro for serving (optional)
>>
>> That's a lot of ingredients for only 4 tortillas. Most recipes would
>> use at least twice that.
>>
>> If you rolled enchiladas using those filling that would make at least
>> 16 - probably 20.
>
> My impression as well. Not enough corn tortillas, too much chicken.
> And how big are the cans of Enchilada sauce? I have two in my cupboard;
> one is 10 oz., the other is 28 oz.
>
>
>
I didn't feel like rolling enchiladas. I've done that in the past, love
them. This was a skillet dinner. I did say I found the recipe in a
magazine. I never said the proportions were perfect.

Jill

On 7/9/2017 7:55 PM, U.S. Janet B. wrote:
> On Sun, 9 Jul 2017 15:30:12 -0500, Sqwertz >
> wrote:
>
>> On Sun, 9 Jul 2017 06:33:50 -0400, jmcquown wrote:
>>
>>> Found this recipe in a magazine. It's written a little oddly but I'm
>>> sure you can figure it out.
>>>
>>> Quick & Easy Enchilada Skillet
>>>
>>> 1 Tbs. vegetable oil
>>> 1/2 onion, chopped
>>> 2 garlic cloves, finely chopped
>>> 1 tsp. ground cumin
>>> 1 tsp. oregano
>>> 1 tsp. salt
>>> 2 cans enchilada sauce
>>> 1/2 cup sour cream
>>> 4 large corn tortillas, torn into quarters
>>> 4 cups shredded cooked chicken (from plain rotisserie chicken)
>>> 1 can (15 oz) black beans, drained & rinsed
>>> 1 c. shredded Mexican cheese blend*
>>> Pickled jalapenos for serving (optional)
>>> chopped fresh cilantro for serving (optional)
>>
>> That's a lot of ingredients for only 4 tortillas. Most recipes would
>> use at least twice that.
>>
>> If you rolled enchiladas using those filling that would make at least
>> 16 - probably 20.
>>
>> -sw
> One-third cup of filling for rolled enchiladas is the rule of thumb
> for regular corn tortillas. I see the above recipe calls for 'large'
> corn tortillas.
> I haven't ever seen large corn tortillas around here,

I only described the recipe as written. I've seen different size corn
tortillas around here, although I don't usually go looking for them.

> they are all the same size. (I have seen corn tortillas come in a
> couple of different thicknesses) Flour tortillas can come in many
> different sizes.
> Janet US
>
Here in southern SC you can find different sizes of either type of
tortilla. The recipe simply said "large".

Jill

On Tue, 11 Jul 2017 20:14:38 -0400, jmcquown >
wrote:

>On 7/9/2017 7:55 PM, U.S. Janet B. wrote:
>> On Sun, 9 Jul 2017 15:30:12 -0500, Sqwertz >
>> wrote:
>>
>>> On Sun, 9 Jul 2017 06:33:50 -0400, jmcquown wrote:
>>>
>>>> Found this recipe in a magazine. It's written a little oddly but I'm
>>>> sure you can figure it out.
>>>>
>>>> Quick & Easy Enchilada Skillet
>>>>
>>>> 1 Tbs. vegetable oil
>>>> 1/2 onion, chopped
>>>> 2 garlic cloves, finely chopped
>>>> 1 tsp. ground cumin
>>>> 1 tsp. oregano
>>>> 1 tsp. salt
>>>> 2 cans enchilada sauce
>>>> 1/2 cup sour cream
>>>> 4 large corn tortillas, torn into quarters
>>>> 4 cups shredded cooked chicken (from plain rotisserie chicken)
>>>> 1 can (15 oz) black beans, drained & rinsed
>>>> 1 c. shredded Mexican cheese blend*
>>>> Pickled jalapenos for serving (optional)
>>>> chopped fresh cilantro for serving (optional)
>>>
>>> That's a lot of ingredients for only 4 tortillas. Most recipes would
>>> use at least twice that.
>>>
>>> If you rolled enchiladas using those filling that would make at least
>>> 16 - probably 20.
>>>
>>> -sw
>> One-third cup of filling for rolled enchiladas is the rule of thumb
>> for regular corn tortillas. I see the above recipe calls for 'large'
>> corn tortillas.
>> I haven't ever seen large corn tortillas around here,
>
>I only described the recipe as written. I've seen different size corn
>tortillas around here, although I don't usually go looking for them.
>
>> they are all the same size. (I have seen corn tortillas come in a
>> couple of different thicknesses) Flour tortillas can come in many
>> different sizes.
>> Janet US
>>
>Here in southern SC you can find different sizes of either type of
>tortilla. The recipe simply said "large".
>
>Jill

Make them to suit... I don't think any Mexican ever followed a recipe
eggzactly... my wife's Mayan aunt was a terriffic cook and she
couldn't read or write. My grandmother was a teriffic baker yet she
never followed any written recipe... every morning there was wonderful
bread on the table,.

On Tue, 11 Jul 2017 20:14:38 -0400, jmcquown >
wrote:

snip
>>
>Here in southern SC you can find different sizes of either type of
>tortilla. The recipe simply said "large".
>
>Jill

Now that I know such a thing is available I am going to ask the stores
around here to get them. Thanks
Janet US

On 7/9/2017 9:41 AM, U.S. Janet B. wrote:
> On Sun, 9 Jul 2017 06:33:50 -0400, jmcquown >
> wrote:
>
>> Found this recipe in a magazine. It's written a little oddly but I'm
>> sure you can figure it out.
>>
>> Quick & Easy Enchilada Skillet
>>
>> 1 Tbs. vegetable oil
>> 1/2 onion, chopped
>> 2 garlic cloves, finely chopped
>> 1 tsp. ground cumin
>> 1 tsp. oregano
>> 1 tsp. salt
>> 2 cans enchilada sauce
>> 1/2 cup sour cream
>> 4 large corn tortillas, torn into quarters
>> 4 cups shredded cooked chicken (from plain rotisserie chicken)
>> 1 can (15 oz) black beans, drained & rinsed
>> 1 c. shredded Mexican cheese blend*
>> Pickled jalapenos for serving (optional)
>> chopped fresh cilantro for serving (optional)
>
> snip directions
>
>> Jill
>
> Yours is a good approach. I understand the quick fix spicy food need.
>
> I sort of do the same thing when I don't want to fill and roll
> tortillas. I make a enchilada 'lasagna'. A little sauce on the
> bottom of the pan, lay down some overlapping tortillas, spread
> filling, more tortillas, more filling, more tortillas and finish with
> sauce, top with cheese. Chill leftovers, Cut, package individual
> servings and freeze.
> Janet US
>
I like your approach, too, Janet!

Jill

On 7/11/2017 9:33 PM, wrote:
> On Tue, 11 Jul 2017 20:14:38 -0400, jmcquown >
> wrote:
>
>> On 7/9/2017 7:55 PM, U.S. Janet B. wrote:
>>> On Sun, 9 Jul 2017 15:30:12 -0500, Sqwertz >
>>> wrote:
>>>
>>>> On Sun, 9 Jul 2017 06:33:50 -0400, jmcquown wrote:
>>>>
>>>>> Found this recipe in a magazine. It's written a little oddly but I'm
>>>>> sure you can figure it out.
>>>>>
>>>>> Quick & Easy Enchilada Skillet
>>>>>
>>>>> 1 Tbs. vegetable oil
>>>>> 1/2 onion, chopped
>>>>> 2 garlic cloves, finely chopped
>>>>> 1 tsp. ground cumin
>>>>> 1 tsp. oregano
>>>>> 1 tsp. salt
>>>>> 2 cans enchilada sauce
>>>>> 1/2 cup sour cream
>>>>> 4 large corn tortillas, torn into quarters
>>>>> 4 cups shredded cooked chicken (from plain rotisserie chicken)
>>>>> 1 can (15 oz) black beans, drained & rinsed
>>>>> 1 c. shredded Mexican cheese blend*
>>>>> Pickled jalapenos for serving (optional)
>>>>> chopped fresh cilantro for serving (optional)
>>>>
>>>> That's a lot of ingredients for only 4 tortillas. Most recipes would
>>>> use at least twice that.
>>>>
>>>> If you rolled enchiladas using those filling that would make at least
>>>> 16 - probably 20.
>>>>
>>>> -sw
>>> One-third cup of filling for rolled enchiladas is the rule of thumb
>>> for regular corn tortillas. I see the above recipe calls for 'large'
>>> corn tortillas.
>>> I haven't ever seen large corn tortillas around here,
>>
>> I only described the recipe as written. I've seen different size corn
>> tortillas around here, although I don't usually go looking for them.
>>
>>> they are all the same size. (I have seen corn tortillas come in a
>>> couple of different thicknesses) Flour tortillas can come in many
>>> different sizes.
>>> Janet US
>>>
>> Here in southern SC you can find different sizes of either type of
>> tortilla. The recipe simply said "large".
>>
>> Jill
>
> Make them to suit... I don't think any Mexican ever followed a recipe
> eggzactly... my wife's Mayan aunt was a terriffic cook and she
> couldn't read or write.
>
I don't make tortillas. I don't eat them often enough to bother. I buy
them when I want to use them. But they do come in different sizes, at
least they do down here. This applies to both corn and flour tortillas.
I don't know what size tortilla the recipe means when it says "large".
<shrug>

Jill

On 7/12/2017 8:10 AM, jmcquown wrote:
> I don't make tortillas. I don't eat them often enough to bother. I buy
> them when I want to use them. But they do come in different sizes, at
> least they do down here. This applies to both corn and flour tortillas.
> I don't know what size tortilla the recipe means when it says "large".
> <shrug>

My store sells flour tortillas in 2 sizes. I forgot to look this morning
buy basically they are 7" and 12" size. I always buy the larger size for
burritoes or whatever.

On Wed, 12 Jul 2017 08:51:44 -0400, Gary > wrote:

>On 7/12/2017 8:10 AM, jmcquown wrote:
>> I don't make tortillas. I don't eat them often enough to bother. I buy
>> them when I want to use them. But they do come in different sizes, at
>> least they do down here. This applies to both corn and flour tortillas.
>> I don't know what size tortilla the recipe means when it says "large".
>> <shrug>
>
>My store sells flour tortillas in 2 sizes. I forgot to look this morning
>buy basically they are 7" and 12" size. I always buy the larger size for
>burritoes or whatever.
>
the stores must be responding to their customers. Around here I can
get flour tortillas in probably 5 sizes. Small for fajitas (like
street taco size) and humongous for wraps or just a gigantic burrito
and maybe 3 sizes in between.. I can only get corn tortillas (I
looked) in 2 sizes. The kind where you use 2 tortillas for street
tacos and the 5 inch. I would like to be able to get yellow corn
tortillas easily but I have to search for them. I think the yellow
and thicker corn tortillas have more flavor. Most of the tortilla
brands are made within a 15 to 30 minute drive of here.
I always have tortillas in the fridge. If we don't go to Golden
Corral tonight to use my husband's birthday coupon I think I will make
some quesadillas for dinner.
Janet US

"Easy Enchiladas!
Sam Sifton

Good morning. I've been cooking these enchiladas con carne (above) for a
long while now, ever since Robb Walsh taught me how to make them in the
kitchen of his crowded El Real Tex-Mex restaurant in Houston last year.
I nailed the technique in about three tries and kept cooking it as
written for a number of months. Then, in that delicious, ineffable way
that recipes you cook a lot start to change when you no longer need to
look to them to guide you, I started to alter it. The result is your
narrative no-recipe recipe for the week.

Make a loose chili con carne: Sauté ground beef with a little flour in a
glug of neutral oil, then put it aside and use the same pan to cook some
chopped onion, garlic and jalapeño in the fat. Return the meat to the
pan with the vegetables and hit them with chile powder, ground cumin and
some oregano, to taste. Add some chopped tomatoes and a little water or
stock to loosen everything up and make a kind of sauce.

While that comes together, heat the oven to 425 and grab a casserole
dish from a cupboard. You'll need fresh corn tortillas as well, and some
grated cheese €“ I like, for this application, a mixture of Cheddar and
good ol' American cheese product, like Velveeta. (You don't need much to
amplify the meltability of the Cheddar, but you need a little, else the
cheese sets up too quickly at the end.)

The big complaint about enchiladas is what a drag it is to roll them up
and assemble them in the pan €“ for some, it takes the dish from being an
easy weeknight winner and makes it into a weekend project. So do as the
New Mexicans do, and stack the tortillas instead. I put a little chili
in the bottom of the casserole, warm my tortillas in a dry skillet and
lay them across the chili as if building the first layer of a lasagna.
Top with a little more chili and some cheese and repeat with a second
layer of tortillas. Repeat again. And again! Finish the whole thing off
with the remaining chili and a lot of cheese, then bake in the oven
until it's all bubbling and melted and fine. Serve under a spray of
chopped raw onion, maybe with sour cream and mango salsa on the side.

Enchilada casserole, hon. New Mexican hotdish. You could make that tonight."
-----

Note he espouses the use of Velveeta mixed with cheddar for the melt
factor And it appears he's adding canned chili with beans. Okey
doke. Might be good. You may keep the mango salsa. I'm getting a
little tired of hearing about it.

Jill

"Gary" > wrote in message
news
> On 7/12/2017 8:10 AM, jmcquown wrote:
>> I don't make tortillas. I don't eat them often enough to bother. I buy
>> them when I want to use them. But they do come in different sizes, at
>> least they do down here. This applies to both corn and flour tortillas.
>> I don't know what size tortilla the recipe means when it says "large".
>> <shrug>
>
> My store sells flour tortillas in 2 sizes. I forgot to look this morning
> buy basically they are 7" and 12" size. I always buy the larger size for
> burritoes or whatever.

The flour ones here come in many sizes. From the little street taco all the
way up to giant ones for wraps. Corn are just regular and street.