Cut the tortilla into thin strips! This recipe makes me never get tired of eating pizza.
Cut the tortilla into thin strips! This recipe makes me never get tired of eating pizza.
Ingredients:
1. 3 tortillas
2. 1 or 2 tomatoes
3. 100 grams of cheese
4. 1/2 bell pepper
5. 3 eggs
6. 150 grams of milk
7. Salt to taste
8. Pepper to taste
9. 50 grams of parsley
10. Vegetable oil.
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Red Sauce Enchiladas Recipe (homemade!)
I love enchiladas! My boyfriend and I have been making turkey enchiladas after Thanksgiving for the past few years and I honestly enjoy them more than the Thanksgiving meal itself. We make our sauce from scratch and add cream cheese to it - total game changer. Since it's usually just me and him on Thanksgiving, we always have a lot of leftover turkey, so we make a lot of enchiladas...20, to be exact. This recipe can be scaled down, of course.
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Makes 20. About 750 calories per enchilada
Cook time: 1-2 hours (if you tackle each component one at a time, it will take longer. We multitask and cook all the components simultaneously.)
Difficulty level: Moderate
Step 1: Boil the potatoes
Peel and chop 5 medium-sized russet potatoes into cubes, drop them into a pot of cold, salted water, and bring to a boil. Boil until tender and drain.
Step 2: Make the chili sauce
In a large pot on medium-low, heat up:
-1 cup oil
Once the oil is warm, add:
-1/2 cup chili powder*
*If you love spicy food, use this whole amount. Be careful if you grind your chili powder yourself - it's much hotter than the pre-ground stuff. If you are a spice-wimp, use half the amount of chili powder, or substitute some (or all) of the chili powder with mild paprika. This is the great thing about making your own sauce - you can control the spice levels, and it doesn't have metallic notes in the background.
Stir to incorporate the chili into the oil, then add:
-1/2 cup all-purpose flour
Stir, cooking the flour into the oil to make a roux. Cook for a couple minutes, making sure there's no bits of raw flour, then add in the following order:
-3 TBS ground cumin
-2 tsp onion powder
-4 TBS minced garlic
-1/2 tsp salt
-1 30oz can of tomato sauce (just generic, no added flavors)
-4 cups water or broth
Add the liquid slowly, whisking vigorously. The sauce should thicken immediately. Don't add more liquid until the lumps are stirred out. Once all the liquid is added, simmer for 10 minutes.
Add:
-24 oz full fat cream cheese
Stir the cream cheese in, breaking it up with your spoon, until it's mostly dissolved, but chunks remain (this is how we like it). If you'd rather have a smooth sauce, chop the cream cheese before adding and incorporate with a whisk.
Step 3: The filling
In a very large skillet on medium heat, add:
-1 TBS oil
-2 chopped onions
-pinch of salt
Sautee until the onions are translucent, then add:
-8 cloves chopped garlic
-6 giant chopped jalapenos (seeds removed)
-2 tsp cumin
-2 tsp chili powder
Sautee until fragrant (about a minute), then add:
-2 pre-cooked turkey breasts (from a 12 pound bird)
-2 cans sliced black olives (juice drained)
Stir to incorporate, then add the potatoes.
Have ready:
-4-6 cups freshly grated cheddar cheese
-1 can sliced black olives
-20 flour tortillas (for fresh applications, I always make my own tortillas, but for enchiladas, I go ahead and use store-bought.)
-a few casserole dishes
Step 4: Assembly
Line your casserole dish with a very thin layer of sauce.
Spoon about half to 3/4 of a cup of filling into a tortilla, add a spoonful of sauce and a handful of cheese. Fold the bottom sides in, then close up the sides, making a tight pouch. Set the pouch seam-side down into the casserole dish. Repeat until the casserole dish is tightly filled with enchiladas - all on the bottom. Cover the enchiladas with a thin layer of sauce, cheese, and olives. Repeat until all the ingredients are used up and your casserole dishes are full. If you run out of casserole dishes, pie plates, bread pans, etc., make nice substitutes.
Bake in a 350 degree oven for a half hour or until the sauce is bubbly, the cheese is all gooey, and the bits of exposed tortilla are crisp (incidentally, that's my favorite part.)
Serve with whole milk yogurt or sour cream, chopped scallions, cilantro, lime, or just plain with a big glass of milk.
How to Make Martha Stewart's Chicken Pot Pies | Martha's Cooking School | Martha Stewart
Martha Stewart's chicken potpie—a comfort food classic—gets some unexpected flavor from cognac. Use a tender, boiled whole chicken to capture all of the savory flavor, and add flavorful herbs to the vegetables before covering the miniature pies in flaky pastry topping.
#MarthaStewart #Chicken #PotPie #Boiled #Recipe #Pastry
Get the recipe at:
00:00 Introduction
00:27 How To Cook Chicken
00:56 How To Cook Vegetables
2:56 How To Thicken Sauce
5:28 How To Fill Ramekins
6:39 How To Cover Pies
9:55 Final Result
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
How to Make Martha Stewart's Chicken Pot Pies | Martha's Cooking School | Martha Stewart
SIMPLE CHICKEN ENCHILADA CASSEROLE RECIPE | A Delicious Easy Mexican Meal Idea
SIMPLE CHICKEN ENCHILADA CASSEROLE RECIPE | A Delicious Easy Mexican Meal Idea
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Chicken Enchilada Stacker
A little taste of enchiladas in a nice stack!
Printable Recipe:
Ingredients:
2 cups Chicken (1 lb.)
1 10 oz. can of Enchilada Sauce
2 cups Shredded Mozzarella Cheese
8 flour tortillas
Instructions:
Preheat oven to 400º F.
Boil chicken to cook and shred and place into a bowl.
Add enchilada sauce and serve.
Spray a 9 inch cake pan with cooking spray and line with parchment paper.
Place a tortilla into the pan and layer chicken mixture, cheese, and another tortilla. Continue until ending with cheese.
Bake for 30 minutes.
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