subject: Enchiladas- An American Staple [print this page] With the hundreds of dishes available in the country right now, a good percentage of them have an origin that is outside America. An enchilada dish is one fine example. For a dish that started out as Spanish, it has gained a lot of acceptance in most cultures. It was an experimental idea, with some Mexican fishermen rolling corn tortillas around the small fish they used to catch. From then on it has traversed the overseas boundaries to be a common dish in the greater American and European regions as well.
There are many enchilada recipes, and differences are brought about by the choice of toppings and fillings that they have. Beef, chicken, turkey and pork enchiladas are common, and relatively easy to make. For the vegans and weight watchers, there are vegetarian and low-carb tortilla recipes available.
An enchilada recipe hardly takes time to prepare, with 30 minutes being more than sufficient to make, say a chicken enchilada dish. With ready flour tortillas and boneless chicken, the rest is pretty easy. After cooking the chicken, what comes next is adding the ingredients- onions, parsley, oregano, cheese and so on. Then there is the rolling them into the tortillas and covering them with your choice of sauce. Finally, you bake in a preheated oven for about 20 minutes, or until ready. This is not much of a recipe to follow, but its aiming at demonstrating the ease in making the Mexican dish.
You could also make the enchilada into a casserole, but most people like having it in its traditional way. There are Tex-Mex recipes which are the most common in the greater part of America. This uniting of American ingredients with Mexican cuisines is not only common with Enchiladas, but with so many other dishes as well.
Enchiladas are delicious, as it has already been established. The hard part is not how to make them. In fact, there is no hard part with enchiladas, and the fact that they have gained acceptance into most home is in full support.
by: Ricky Carles
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