Posted: 4/9/2014 12:51:48 PM EDT
My wife made some enchiladas for lunch. Potato pics.
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pics plz Quoted:
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My wife made some enchiladas for lunch. Potato pics. pics plz I was going to post a link to her "I'm a new member" thread but it looks like it's been deleted. It's not in mine or her subscribed threads. Let me see if I can find the pic that she posted there. 
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Quoted: My wife made some enchiladas for lunch. Potato pics. http://i.imgur.com/3bj7Ifd.jpg http://i.imgur.com/qv8hY6F.jpg |
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Boy those look good, could you post the recipe please? Quoted:
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My wife made some enchiladas for lunch. Potato pics. http://i.imgur.com/3bj7Ifd.jpg http://i.imgur.com/qv8hY6F.jpg Sure. As soon as my wife gets back from the doctor I'll get it from her. |
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Boy those look good, could you post the recipe please? Quoted:
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My wife made some enchiladas for lunch. Potato pics. http://i.imgur.com/3bj7Ifd.jpg http://i.imgur.com/qv8hY6F.jpg Yes they do! Oh, wait you talking about the enchiladas? |
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9/10 No rifle No 1911 
Looks good; would eat and ask for more. Sorry, I'm an undiciplined cannibal like that.  The only 1911 that I had, I traded it for a Gen 2 Glock 23 and some cash. ETA: It's ok, I'm the same way. I'll eat til I can't walk. The other day I had 10 carnitas tacos. Five, then10 minutes later I had another five. The only reason I didn't pig out with these enchiladas is because I'm gonna go play racquetball in an hour and I don't want to vomit all over the court. |
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The only 1911 that I had, I traded it for a Gen 2 Glock 23 and some cash. Quoted:
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9/10 No rifle No 1911
Looks good; would eat and ask for more. Sorry, I'm an undiciplined cannibal like that. The only 1911 that I had, I traded it for a Gen 2 Glock 23 and some cash. I like how you think. 10/10. |
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Yes they do! Oh, wait you talking about the enchiladas? Quoted:
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My wife made some enchiladas for lunch. Potato pics. http://i.imgur.com/3bj7Ifd.jpg http://i.imgur.com/qv8hY6F.jpg Yes they do! Oh, wait you talking about the enchiladas?
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I like how you think. 10/10. Quoted:
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9/10 No rifle No 1911
Looks good; would eat and ask for more. Sorry, I'm an undiciplined cannibal like that. The only 1911 that I had, I traded it for a Gen 2 Glock 23 and some cash. I like how you think. 10/10. I had to get my own 23. The one that was mine, she carries it now. Hers is the 3rd Gen in the pic. |
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Quoted: Yes they do! Oh, wait you talking about the enchiladas? Quoted: Quoted: Quoted: My wife made some enchiladas for lunch. Potato pics. http://i.imgur.com/3bj7Ifd.jpg http://i.imgur.com/qv8hY6F.jpg Yes they do! Oh, wait you talking about the enchiladas? My wife doesn't have a good enchilada recipe and I love those things. |
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Boy those look good, could you post the recipe please? Quoted:
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My wife made some enchiladas for lunch. Potato pics. http://i.imgur.com/3bj7Ifd.jpg http://i.imgur.com/qv8hY6F.jpg Sorry for the delay. First, the corn tortillas that you use have to be the yellow ones like the one below. The white corn tortillas don't taste the same and they fall apart. 
These two sauces are mixed together to make the sauce that you dip the tortillas in. You take 8 ounces of each, mix them in a pan, and heat them up on low for about 5 minutes. 
After the 5 minutes, shut off the flame to that pan. By the time the 5 minutes are up, you should have another pan ready with hot vegetable oil/olive oil/or whatever oil you want. Grab a tortilla, dip in the mixed sauce (making sure you dip both sides), and immediately put it in the pan with the vegetable oil/olive oil/etc. The vegetable oil has to be hot, so have that pan set at 3/4 heat. Be careful, because you're gonna have vegetable oil and sauce jumping out of the pan. Leave the tortilla in the pan for 1 second, flip it over and leave it in there also for 1 second. Take the tortilla out and put it on a plate. Repeat for as many enchiladas as you're planning on making. The most common meat used is shredded beef but we hardly eat that so my wife makes them with shredded chicken. The rotisserie chicken from Walmart or Sam's Club is what she usually uses. You fill up the tortilla with shredded chicken and roll it up into a burrito looking thing. Put about 3 or 4 on a plate, or 5 if you're a glutton like me. On top of the enchiladas you spread cheddar jack cheese, chopped lettuce, chopped purple onions, avocado slices, and sour cream. Once you have put all that on top of the enchiladas, spread some cotija cheese over the whole mess. 
Grab a knife, cut the enchiladas into bite size pieces and enjoy. |
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Sorry for the delay. First, the corn tortillas that you use have to be the yellow ones like the one below. The white corn tortillas don't taste the same and they fall apart. http://i.imgur.com/LEVVzcr.jpg These two sauces are mixed together to make the sauce that you dip the tortillas in. You take 8 ounces of each, mix them in a pan, and heat them up on low for about 5 minutes. http://i.imgur.com/sK72NlB.jpg http://i.imgur.com/gSB0NRV.jpg After the 5 minutes, shut off the flame to that pan. By the time the 5 minutes are up, you should have another pan ready with hot vegetable oil/olive oil/or whatever oil you want. Grab a tortilla, dip in the mixed sauce (making sure you dip both sides), and immediately put it in the pan with the vegetable oil/olive oil/etc. The vegetable oil has to be hot, so have that pan set at 3/4 heat. Be careful, because you're gonna have vegetable oil and sauce jumping out of the pan. Leave the tortilla in the pan for 1 second, flip it over and leave it in there also for 1 second. Take the tortilla out and put it on a plate. Repeat for as many enchiladas as you're planning on making. The most common meat used is shredded beef but we hardly eat that so my wife makes them with shredded chicken. The rotisserie chicken from Walmart or Sam's Club is what she usually uses. You fill up the tortilla with shredded chicken and roll it up into a burrito looking thing. Put about 3 or 4 on a plate, or 5 if you're a glutton like me. On top of the enchiladas you spread cheddar jack cheese, chopped lettuce, chopped purple onions, avocado slices, and sour cream. Once you have put all that on top of the enchiladas, spread some cotija cheese over the whole mess. http://i.imgur.com/E12NLEG.jpg Grab a knife, cut the enchiladas into bite size pieces and enjoy. Quoted:
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My wife made some enchiladas for lunch. Potato pics. http://i.imgur.com/3bj7Ifd.jpg http://i.imgur.com/qv8hY6F.jpg Sorry for the delay. First, the corn tortillas that you use have to be the yellow ones like the one below. The white corn tortillas don't taste the same and they fall apart. http://i.imgur.com/LEVVzcr.jpg These two sauces are mixed together to make the sauce that you dip the tortillas in. You take 8 ounces of each, mix them in a pan, and heat them up on low for about 5 minutes. http://i.imgur.com/sK72NlB.jpg http://i.imgur.com/gSB0NRV.jpg After the 5 minutes, shut off the flame to that pan. By the time the 5 minutes are up, you should have another pan ready with hot vegetable oil/olive oil/or whatever oil you want. Grab a tortilla, dip in the mixed sauce (making sure you dip both sides), and immediately put it in the pan with the vegetable oil/olive oil/etc. The vegetable oil has to be hot, so have that pan set at 3/4 heat. Be careful, because you're gonna have vegetable oil and sauce jumping out of the pan. Leave the tortilla in the pan for 1 second, flip it over and leave it in there also for 1 second. Take the tortilla out and put it on a plate. Repeat for as many enchiladas as you're planning on making. The most common meat used is shredded beef but we hardly eat that so my wife makes them with shredded chicken. The rotisserie chicken from Walmart or Sam's Club is what she usually uses. You fill up the tortilla with shredded chicken and roll it up into a burrito looking thing. Put about 3 or 4 on a plate, or 5 if you're a glutton like me. On top of the enchiladas you spread cheddar jack cheese, chopped lettuce, chopped purple onions, avocado slices, and sour cream. Once you have put all that on top of the enchiladas, spread some cotija cheese over the whole mess. http://i.imgur.com/E12NLEG.jpg Grab a knife, cut the enchiladas into bite size pieces and enjoy. Where are you getting the large corn tortillas? All I can ever find are the tiny ones. Posted Via AR15.Com Mobile |
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Where are you getting the large corn tortillas? All I can ever find are the tiny ones. Posted Via AR15.Com Mobile Quoted:
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My wife made some enchiladas for lunch. Potato pics. http://i.imgur.com/3bj7Ifd.jpg http://i.imgur.com/qv8hY6F.jpg Sorry for the delay. First, the corn tortillas that you use have to be the yellow ones like the one below. The white corn tortillas don't taste the same and they fall apart. http://i.imgur.com/LEVVzcr.jpg These two sauces are mixed together to make the sauce that you dip the tortillas in. You take 8 ounces of each, mix them in a pan, and heat them up on low for about 5 minutes. http://i.imgur.com/sK72NlB.jpg http://i.imgur.com/gSB0NRV.jpg After the 5 minutes, shut off the flame to that pan. By the time the 5 minutes are up, you should have another pan ready with hot vegetable oil/olive oil/or whatever oil you want. Grab a tortilla, dip in the mixed sauce (making sure you dip both sides), and immediately put it in the pan with the vegetable oil/olive oil/etc. The vegetable oil has to be hot, so have that pan set at 3/4 heat. Be careful, because you're gonna have vegetable oil and sauce jumping out of the pan. Leave the tortilla in the pan for 1 second, flip it over and leave it in there also for 1 second. Take the tortilla out and put it on a plate. Repeat for as many enchiladas as you're planning on making. The most common meat used is shredded beef but we hardly eat that so my wife makes them with shredded chicken. The rotisserie chicken from Walmart or Sam's Club is what she usually uses. You fill up the tortilla with shredded chicken and roll it up into a burrito looking thing. Put about 3 or 4 on a plate, or 5 if you're a glutton like me. On top of the enchiladas you spread cheddar jack cheese, chopped lettuce, chopped purple onions, avocado slices, and sour cream. Once you have put all that on top of the enchiladas, spread some cotija cheese over the whole mess. http://i.imgur.com/E12NLEG.jpg Grab a knife, cut the enchiladas into bite size pieces and enjoy. Where are you getting the large corn tortillas? All I can ever find are the tiny ones. Posted Via AR15.Com Mobile They're not large dude. She has small hands. ETA: 
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I might just try to make these tomorrow. (I burn cereal when I try to cook, but these seem simple enough) For now though, you get 8.5/10 -1 no salsa -1 no jalapeños + .5 for putting up the recipe eta: forgot about wife pic +1 9.5/10 Sorry. I forgot to mention the salsa. I'll get a pic of it. And sometimes I also put Tapatio hot sauce on them. ETA: Salsa de molcajete rojo 
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Quoted: Sorry. I forgot to mention the salsa. I'll get a pic of it. And sometimes I also put Tapatio hot sauce on them. ETA: Salsa de molcajete rojo http://i.imgur.com/jlpltKM.jpg Quoted: Quoted: 9.5/10 Sorry. I forgot to mention the salsa. I'll get a pic of it. And sometimes I also put Tapatio hot sauce on them. ETA: Salsa de molcajete rojo http://i.imgur.com/jlpltKM.jpg  |
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Well, I'm not budging from 9.5. No rifle is inexcusable Quoted:
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9.5/10 Sorry. I forgot to mention the salsa. I'll get a pic of it. And sometimes I also put Tapatio hot sauce on them. ETA: Salsa de molcajete rojo http://i.imgur.com/jlpltKM.jpg 
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Fried Okra FTMFW! |
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Holy fucking shit. THAT is not a lunch, Sir! That is a FUCKING LUNCH! 
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Sorry for the delay. First, the corn tortillas that you use have to be the yellow ones like the one below. The white corn tortillas don't taste the same and they fall apart. http://i.imgur.com/LEVVzcr.jpg These two sauces are mixed together to make the sauce that you dip the tortillas in. You take 8 ounces of each, mix them in a pan, and heat them up on low for about 5 minutes. http://i.imgur.com/sK72NlB.jpg http://i.imgur.com/gSB0NRV.jpg After the 5 minutes, shut off the flame to that pan. By the time the 5 minutes are up, you should have another pan ready with hot vegetable oil/olive oil/or whatever oil you want. Grab a tortilla, dip in the mixed sauce (making sure you dip both sides), and immediately put it in the pan with the vegetable oil/olive oil/etc. The vegetable oil has to be hot, so have that pan set at 3/4 heat. Be careful, because you're gonna have vegetable oil and sauce jumping out of the pan. Leave the tortilla in the pan for 1 second, flip it over and leave it in there also for 1 second. Take the tortilla out and put it on a plate. Repeat for as many enchiladas as you're planning on making. The most common meat used is shredded beef but we hardly eat that so my wife makes them with shredded chicken. The rotisserie chicken from Walmart or Sam's Club is what she usually uses. You fill up the tortilla with shredded chicken and roll it up into a burrito looking thing. Put about 3 or 4 on a plate, or 5 if you're a glutton like me. On top of the enchiladas you spread cheddar jack cheese, chopped lettuce, chopped purple onions, avocado slices, and sour cream. Once you have put all that on top of the enchiladas, spread some cotija cheese over the whole mess. http://i.imgur.com/E12NLEG.jpg Grab a knife, cut the enchiladas into bite size pieces and enjoy. Quoted:
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My wife made some enchiladas for lunch. Potato pics. http://i.imgur.com/3bj7Ifd.jpg http://i.imgur.com/qv8hY6F.jpg Sorry for the delay. First, the corn tortillas that you use have to be the yellow ones like the one below. The white corn tortillas don't taste the same and they fall apart. http://i.imgur.com/LEVVzcr.jpg These two sauces are mixed together to make the sauce that you dip the tortillas in. You take 8 ounces of each, mix them in a pan, and heat them up on low for about 5 minutes. http://i.imgur.com/sK72NlB.jpg http://i.imgur.com/gSB0NRV.jpg After the 5 minutes, shut off the flame to that pan. By the time the 5 minutes are up, you should have another pan ready with hot vegetable oil/olive oil/or whatever oil you want. Grab a tortilla, dip in the mixed sauce (making sure you dip both sides), and immediately put it in the pan with the vegetable oil/olive oil/etc. The vegetable oil has to be hot, so have that pan set at 3/4 heat. Be careful, because you're gonna have vegetable oil and sauce jumping out of the pan. Leave the tortilla in the pan for 1 second, flip it over and leave it in there also for 1 second. Take the tortilla out and put it on a plate. Repeat for as many enchiladas as you're planning on making. The most common meat used is shredded beef but we hardly eat that so my wife makes them with shredded chicken. The rotisserie chicken from Walmart or Sam's Club is what she usually uses. You fill up the tortilla with shredded chicken and roll it up into a burrito looking thing. Put about 3 or 4 on a plate, or 5 if you're a glutton like me. On top of the enchiladas you spread cheddar jack cheese, chopped lettuce, chopped purple onions, avocado slices, and sour cream. Once you have put all that on top of the enchiladas, spread some cotija cheese over the whole mess. http://i.imgur.com/E12NLEG.jpg Grab a knife, cut the enchiladas into bite size pieces and enjoy. I would only change a couple things... Oil, dab dry then dip in sauce (I don't like the grease). I dont do single servings, but a trays worth at a time. I coat the bottom of the tray with the sauce. I also put a small amount of cheese on the inside with the meat. Roll. Coat with sauce and cheese and place in oven until cheese is melted. TA DA! |
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OMG!! Is that brisket?? 
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I would only change a couple things... Oil, dab dry then dip in sauce (I don't like the grease). I dont do single servings, but a trays worth at a time. I coat the bottom of the tray with the sauce. I also put a small amount of cheese on the inside with the meat. Roll. Coat with sauce and cheese and place in oven until cheese is melted. TA DA! Quoted:
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My wife made some enchiladas for lunch. Potato pics. http://i.imgur.com/3bj7Ifd.jpg http://i.imgur.com/qv8hY6F.jpg Sorry for the delay. First, the corn tortillas that you use have to be the yellow ones like the one below. The white corn tortillas don't taste the same and they fall apart. http://i.imgur.com/LEVVzcr.jpg These two sauces are mixed together to make the sauce that you dip the tortillas in. You take 8 ounces of each, mix them in a pan, and heat them up on low for about 5 minutes. http://i.imgur.com/sK72NlB.jpg http://i.imgur.com/gSB0NRV.jpg After the 5 minutes, shut off the flame to that pan. By the time the 5 minutes are up, you should have another pan ready with hot vegetable oil/olive oil/or whatever oil you want. Grab a tortilla, dip in the mixed sauce (making sure you dip both sides), and immediately put it in the pan with the vegetable oil/olive oil/etc. The vegetable oil has to be hot, so have that pan set at 3/4 heat. Be careful, because you're gonna have vegetable oil and sauce jumping out of the pan. Leave the tortilla in the pan for 1 second, flip it over and leave it in there also for 1 second. Take the tortilla out and put it on a plate. Repeat for as many enchiladas as you're planning on making. The most common meat used is shredded beef but we hardly eat that so my wife makes them with shredded chicken. The rotisserie chicken from Walmart or Sam's Club is what she usually uses. You fill up the tortilla with shredded chicken and roll it up into a burrito looking thing. Put about 3 or 4 on a plate, or 5 if you're a glutton like me. On top of the enchiladas you spread cheddar jack cheese, chopped lettuce, chopped purple onions, avocado slices, and sour cream. Once you have put all that on top of the enchiladas, spread some cotija cheese over the whole mess. http://i.imgur.com/E12NLEG.jpg Grab a knife, cut the enchiladas into bite size pieces and enjoy. I would only change a couple things... Oil, dab dry then dip in sauce (I don't like the grease). I dont do single servings, but a trays worth at a time. I coat the bottom of the tray with the sauce. I also put a small amount of cheese on the inside with the meat. Roll. Coat with sauce and cheese and place in oven until cheese is melted. TA DA! Thank you. I'll pass that on to her. |
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As a person that loves me some enchiladas, you just pissed all over OP's meal and stole the thread.
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As a person that loves me some enchiladas, you just pissed all over OP's meal and stole the thread. Quoted:
As a person that loves me some enchiladas, you just pissed all over OP's meal and stole the thread. I don't mind. I'm a food lover. I want some of what he had. BTW, next time my wife makes sopes I'll put up a thread. She might put it up with her screen name instead. |