Tijuana's Mexican Kitchen enchiladas - Fox 2 News Headlines

Tijuana's Mexican Kitchen enchiladas

Posted: Updated:
  • Recipe CollectionMore>>

  • Asian Salads & Sauces at The Community House

    Asian Salads & Sauces at The Community House

    Wednesday, July 30 2014 12:22 PM EDT2014-07-30 16:22:45 GMT
    Some of the most popular Asian inspired salads and sauces will be taught at The Community House in Birmingham. 
    Some of the most popular Asian inspired salads and sauces will be taught at The Community House in Birmingham. 
  • Chef Rebecca's grilled zucchini, quinoa & chickpea salad

    Chef Rebecca's grilled zucchini, quinoa & chickpea salad

    Monday, July 28 2014 9:05 AM EDT2014-07-28 13:05:58 GMT
    Grilled Zucchini, Quinoa & Chickpea Salad courtesy Chef Rebecca, Busch's Market
    Grilled Zucchini, Quinoa & Chickpea Salad courtesy Chef Rebecca, Busch's Market

  • Club Corp Charity Golf Outing

    Club Corp Charity Golf Outing

    Sunday, July 27 2014 12:03 AM EDT2014-07-27 04:03:46 GMT
    The Skyline Club and TPC Michigan are hosting the 2014 ClubCorp Charity Classic Golf Outing. Its 18 holes of golf, continental breakfast, lunch, gifts prizes and awards! It's happening on Monday August 4, 2014.
    The Skyline Club and TPC Michigan are hosting the 2014 ClubCorp Charity Classic Golf Outing. Its 18 holes of golf, continental breakfast, lunch, gifts prizes and awards! It's happening on Monday August 4, 2014.
(WJBK) - Get this recipe for enchiladas courtesy of Tijuana's Mexican Kitchen.

Traditional Enchiladas

Ingredients:

6 chille anchos
2 cups of olive oil
2 oz of crushed garlic
1 oz of cumin
teaspoon of Mexican oregano
4 oz of caldo de pollo ( Chicken Knorr brand) or ( veg stock for vegetarians )
4 cups of water 
1/2 cup of all purpose flour 
corn tortilla
Munster cheese
chopped onions 

Method:

Clean chile anch remove seeds in a skillet 2 cups of oil heat 
lightly fry the chile ancho then add to blender the ancho 2 cups of water 
blend very fine the add in blender Ingredients:
2 oz of garlic
1 oz of cumin
teaspoon of Mexican oregano
4 oz of caldo de pollo ( Chicken Knorr brand) or ( veg stock for vegetarians )
2 cups of water 
blend
In the skillet hot oil ( can use the same for frying ancho)
add flour slowly and Whisk until flour is lightly brown 
the add ancho mix and 2 cups of water bring to a boil let it boil for 5 minutes
in skillet hot light fry tortillas
add cheese roll top with enchiladas sauce and top with onion if desire
add cheese top and bake till cheese melts

Powered by WorldNow

WJBK-TV | Fox 2
16550 West Nine Mile Rd.
Southfield, MI 48075

Main Station: (248) 557-2000
Newsroom: (248) 552-5103

Didn't find what you were looking for?
All content © Copyright 2000 - 2014 Fox Television Stations, Inc. and Worldnow. All Rights Reserved.
Privacy Policy | Terms of Service | Ad Choices