Here is the step by step recipe
For Guacamole ( You can either use fresh Guacamole or get the ready made one from store)
Ripe Large Avocado- 2
Minced Onion- 1/4th
Lemon Juice- 2 Tsp
Serrano Chiles- 2 Minced
Coriander- 1 Tsp Finely Chopped
Sour Cream- 2 tbsp
Salt- To Taste
Oil- 2 Tbsp
Tacos - Either Corn or Flour is fine.
Onion- 1 thin long sliced
Shredded Cheddar Cheese- 1 Cup
Jack Cheese- 1/2 Cup
Enchilada Sauce- Either Red or Green, heated ( I used the store bought and added some more spices to it to modify it our taste)
For Chile Relleno (I made the eggless batter for the Chile Relleno)
Oil to fry.
4 large chiles (Anaheim, or Poblano work well)
1/2 cup flour
2 Tbsp- Corn Starch
1/4 Tsp- Baking Soda
1/2 Tsp salt
3/4 th to 1 Cup Buttermilk ( I used milk with vinegar added to it)
Cheddar & Jack Cheese- Either thin sliced or shredded is fine.
Sauce- Either Red or Green, heated
Deep fryer or a large pan with 2 inches of oil
Paper towels for draining
Ziploc bag- For Steaming the Chiles
1 Cut avocados in half. Remove seed. Scoop out avocado from the peel, put in a mixing bowl.
2 Using a fork, mash the avocado.
3. Add the chopped onion, chiles, cilantro, lemon juice, salt and pepper and mash some more.
4. Add the sour cream and mix well.
Keep in the refrigerator until ready to serve. Sour Cream helps in preventing the guacamole to turn brown or dark in color.
- Roast the chiles- Insert a sharp knife into the top of the chile, just under the stem and slice downward about half way down the chile.This avoids the chile to burst while roasting. Roast each chile on the gas griddle or in the oven using broiler setting until they turn black and develop blisters. Immediately after roasting put the chiles in a ziploc bag closed for 10-15 minutes to steam. Peel each chile and let them cool.
- Remove the seeds-If you like your chiles hot, leave this step. Otherwise, Using a spoon or a knife, scrape the seeds and the white membrane out, without tearing the chiles flesh.
- Stuff the chiles-Place either the shredded or the sliced cheese inside the chile. Fill it nicely without tearing the chile apart. Don't overstuff and make sure the open edges of the chile still come together.
- Prepare batter- Take the flour, corn starch, baking soda and salt in a bowl and mix it well. Add in the buttermilk slowly and whip the batter well. Make sure there are no lumps. The consistency should be of like pancake batter.
- Cook chiles- One at a time, dip the stuffed chiles into the batter and then into the hot oil. Cook until batter is a crisp golden brown.
- Drain excess oil-Remove chiles from the oil and drain on paper towels.
- Put the chile on the serving plate/tray and top it with the enchilada/mexican red or green sauce and some shredded cheese. Sauce should be hot. It helps in melting the cheese right on the chile.
Preheat oven to 400 degree F
1. Heat 1 tbsp of Oil in a pan. Stir fry onions until lightly browned. Keep them aside.
2. In a pan take 1 Tbsp of oil and heat the Tacos on it lightly from both sides. Just enough to make them soft. Overheating can make them hard. Keep the heated Tacos aside.
3. Pour some sauce at the bottom of baking dish/casserole.
4. Dip each taco in the sauce and lay it flat on a working board, plate. Add Cheese (both Cheddar and Jack) in the middle of the taco and some onions. Roll it up and place it on the baking dish/casserole with seam side down. Do this process with every taco and place it on dish. Depends on how many enchiladas you want to make.
5. Top the enchiladas with the rest of the sauce. Add more grated cheese on the top.
6. Bake it in the oven for 15 minutes or until cheese on the top is melted and the sauce on the sides of dish starts to bubble.
Serve Hot with Guacamole, Refried Beans (I used canned ones) and Sour Cream on the side.
PS: Multitask and save time.