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Stacked Crock Pot Enchiladas


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#1 Juliebove

 
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Posted 07 October 2008 - 08:06 PM

This is the recipe I used:

http://www.recipezaar.com/205983

Now I did make a few changes. First of all, no cheese. I slightly more than doubled the meat. Then I found that the cans of Rotel came in 10 oz. cans. So I used two cans and added a small can of tomato sauce.

I cooked it on low for 5 hours. It looked like chili! Didn't taste like chili. Tasted like enchiladas. It was very yummy and everyone liked it. But you couldn't see the tortillas. Daughter poked through it a lot and finally said, "I found a piece!" And when I was dishing up the leftovers (not a lot left), I found a piece stuck to the bottom of my crock pot.

Has anyone made this before? Or a similar recipe? Did it cook for too long? Add too much liquid? Or was it supposed to do this?

Thanks!
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#2 purple

 
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Posted 07 October 2008 - 08:44 PM

I used to make stacked enchiladas with wheat flour tortillas and they always turned out perfect. So I tried it with corn tortillas and the same recipe as the wheat. The corn tortillas almost "disappeared". I thought I just baked it too long. Or needed to use less liquid? It was still good but weird. I have yet to try stacked enchiladas again. :P

Off topic but same tortillas:
Today I made chicken taquitos. I always fry the corn tortillas a few seconds before filling and baking them.
I have a question. Does any one make taquitos without frying the tortillas first??? It would save some time.
I want to make breakfast taquitos next time.
Thanks for your tips. ;)
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Come unto me, all ye that labour and are heavy laden and I will give you rest. Matthew 11:28

#3 celiac-mommy

 
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Posted 08 October 2008 - 06:18 AM

I used to make stacked enchiladas with wheat flour tortillas and they always turned out perfect. So I tried it with corn tortillas and the same recipe as the wheat. The corn tortillas almost "disappeared". I thought I just baked it too long. Or needed to use less liquid? It was still good but weird. I have yet to try stacked enchiladas again. :P

Off topic but same tortillas:
Today I made chicken taquitos. I always fry the corn tortillas a few seconds before filling and baking them.
I have a question. Does any one make taquitos without frying the tortillas first??? It would save some time.
I want to make breakfast taquitos next time.
Thanks for your tips. ;)



Do you fry them to prevent them from splitting? I always warm mine in the microwave between 2 damp paper towels. That way you can do a bunch at a time. This also works really well with the Enjoy Life brown rice tortillas since I find them to be fairly brittle.
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Rachelle 20dance.gif

Daughter diagnosed 1/06 bloodwork and biopsy
-gluten-free since 1/06

Son tested negative-bloodwork (8/07), intestinal issues prompted biospy (3/08), results negative, but very positive dietary response, Dr. diagnosed Celiac disease (3/8)


#4 purple

 
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Posted 08 October 2008 - 07:12 AM

Do you fry them to prevent them from splitting? I always warm mine in the microwave between 2 damp paper towels. That way you can do a bunch at a time. This also works really well with the Enjoy Life brown rice tortillas since I find them to be fairly brittle.


Thanks, Rachelle, I will try that next time. We don't have the Enjoy Life brown rice tortillas, its a small store so I make my own flour ones. Now I am back to using corn again instead of wheat, they are faster than homemade.
I fry them a bit b/c I like the taste better and b/c it softens them. Depending on the brand, I don't think I need to fry them. The Mission ones are already soft. I will try the microwave tip...thanks again ;) You always have good ideas.
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Come unto me, all ye that labour and are heavy laden and I will give you rest. Matthew 11:28

#5 TrillumHunter

 
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Posted 08 October 2008 - 07:27 AM

Corn tortillas are pretty simple--masa, oil and water is all that's needed to make them. Corn masa is actually a really powerful thickener! I would say they just need less time in the crockpot than you would think. Everything is already cooked so you are just looking for the flavors to blend.
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#6 Juliebove

 
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Posted 08 October 2008 - 12:26 PM

Corn tortillas are pretty simple--masa, oil and water is all that's needed to make them. Corn masa is actually a really powerful thickener! I would say they just need less time in the crockpot than you would think. Everything is already cooked so you are just looking for the flavors to blend.


Thanks! I was thinking that. The meat mixture is already cooked and hot when you put it in. I'll try two hours next time.
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#7 Juliet

 
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Posted 08 October 2008 - 02:54 PM

Corn tortillas are about the only thing that if you soak it in enough liquid it will become the dough from which it started. There are actually recipes out there using the reanimated dough:

http://www.foodnetwo...cipe/index.html

So probably without the cheese sort of bulking it up, it just turned into a mess. Frying it slightly before doing the recipe maybe just the key, or cook it for less time.
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#8 Juliebove

 
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Posted 08 October 2008 - 09:02 PM

Corn tortillas are about the only thing that if you soak it in enough liquid it will become the dough from which it started. There are actually recipes out there using the reanimated dough:

http://www.foodnetwo...cipe/index.html

So probably without the cheese sort of bulking it up, it just turned into a mess. Frying it slightly before doing the recipe maybe just the key, or cook it for less time.


Ah, okay. Thanks! I have made a baked casserole with torn corn tortillas but I only baked to heat it through.
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