Help - Enchiladas on the Double Burner Griddle

[Jolie_Paradoxe]

Hello all,

I have searched the posts and files and recipes and STILL can not find it.

My director mentioned that there was a recipe for enchiladas on the Double Burner Griddle. I would love to demo this at my show on Friday. Can someone please post the recipe and procedure?

Thanks!

 

[DebbieJ]

It's in the Latin Flavor Cookbook

 

[Jolie_Paradoxe]

Oh good! Thanks DebbieJ! Appreciate the prompt reply.....got to admit I'm down to the wire with this one! lol

 

[Jolie_Paradoxe]

I did a search on CC, for other recipes using the Griddle.....they had the enchiladas listed in the Spanish Season's Best too! Yay!

Here it is for anyone who's curious:

The Pampered Chef ®
Stovetop Cheese Enchiladas
Recipe



Enchilada Sauce

1 medium white onion
1 plum tomato
6 pasillas chiles, stemmed and seeded
4 cups water
1 can (14.5 ounces) chicken broth
1 clove garlic, pressed
1 teaspoon salt
1 teaspoon sugar

Enchiladas

1/2 large white onion
24 (6-inch) corn tortillas
1 1/2 pounds grated Chihuahua or Monterrey cheese, divided



For enchilada sauce, chop onion and tomato using Santoku Knife; set aside. Place chiles and water into (4-qt.) Casserole. Bring to a boil; reduce heat to a simmer and cook 18-20 minutes or until chiles are softened. Remove Casserole from heat; drain chiles.


Place onion, tomato, chiles, chicken broth, garlic pressed with Garlic Press, salt and sugar into blender container. Cover; blend until smooth. Strain sauce through Strainer into (2-qt.) Saucepan; discard fibrous strings. Bring sauce to a boil; reduce heat to low and cook 3-5 minutes or until heated through.


Meanwhile, for enchiladas, chop onion using Food Chopper. Place tortillas in Large Micro-Cooker®; microwave on HIGH about 2 minutes or until warmed through and softened. Set aside 1 cup of the cheese for garnish. Place about 2 tablespoons cheese and 1/2 teaspoon onion on each tortilla. Roll up and place seam side down onto Double Burner Griddle.


Pour enchilada sauce evenly over enchiladas. Top with reserved 1 cup cheese. Tent with aluminum foil; cook on medium-low heat 10-15 minutes or until cheese is completely melted and enchiladas are heated through.

 

[Staci]

Hi there,

I'm sorry to hear that you're having trouble finding the recipe for enchiladas on the Double Burner Griddle. I can definitely help you out with that! Here is the recipe and procedure for you to use at your show on Friday:

Ingredients:
- 1 pound ground beef
- 1 onion, chopped
- 1 green bell pepper, chopped
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 (10 ounce) can enchilada sauce
- 1 (4 ounce) can chopped green chilies
- 6 (8 inch) flour tortillas
- 2 cups shredded Cheddar cheese

Instructions:
1. Preheat your Double Burner Griddle on medium heat.
2. In a large skillet, cook the ground beef, onion, and green pepper until the beef is fully cooked and the vegetables are tender.
3. Stir in the cream of mushroom soup, enchilada sauce, and green chilies. Cook until heated through.
4. Place a tortilla on the griddle and spoon about 1/2 cup of the beef mixture onto one half of the tortilla. Sprinkle with cheese. Fold the tortilla in half and cook until golden brown on both sides.
5. Repeat with remaining tortillas and beef mixture.
6. Serve hot and enjoy!

I hope this helps and that your show on Friday is a success. Let me know if you have any other questions. Happy cooking!