|My secret enchilada recipe is that it is not a recipe, but a techinique.
The verb "enchiladar" literally means "to chill", but a more practical translation is "to pass through", like a chill passes through, and this is the technique.
First, prepare any filling you like: beef, chicken, seafood, cheese, veggies, chaya, roadkill, whatever. Have that handy for when you start to assemble the enchiladas.
Next, prepare the sauce. Any sauce: fresh, frozen, canned, homemade or store bought. It helps to warm it up in a wide skillet, non stick or otherwise (real good in black cast iron)warm the sauce on medium low heat, not quite bubbling.
Then, get your tortillas ready in a stack and prepare a pan to bake this stuff. If you spray some "Pam" or other lube there it will help with the clean up.
Make sure your "mise en place" is ready. That's French for "have your um, (naughty scatalogical reference), together before you start"
This means have the sauce warming on the stove, have the fillings ready (I like meat and cheese and onions) and have a pan ready and have a pair of tongs and especially have a towel for when you need to wipe your hands, etc.
OK, ready: With the tongs, pass a tortilla through the sauce, usually it takes about 30-45 seconds max. The tortilla should get nice and limber, but if you leave it in there too long it will fall apart. If that happens, eat the tortilla scraps (yummy mistakes)
When that tortilla is warm, the sauce should cling to the tortilla. Grab it with the tongs and transfer it to the pan. Then fill the enchilada with the filling of your choice and roll it into a tube.
When you have a pan full of rolled up enchiladas, then you can put some sauce and cheese on top (if you like) and then bake it in a hot (400-450) oven for about 10 minutes, just long enough to really melt the cheese really good (if you are using cheese)
This technique always makes really rocking enchiladas.
My "top secret" BBQ Chicken Enchiladas are always a crowd pleaser. I made 2 dozen dozen (244) for a Super Bowl party once and they vanished as soon as we could heat them up. But I won't tell you the sauce recipe, no way Josefina.
I am supposedly allegedly gonna make some of these on Isla Mujeres for some friends this summer (2006) and I have already figured out how to do a road trip version, if they let me on the island that is (ha ha ha)
Buen Provecho amigos, paz y pescado siempre!