View Full Version : Alissa's Enchilada Recipe- Making it tomorrow any hints?
02-21-2005, 11:07 PM
I'm making this tomorrow, wondered if anyone else had, any insights, likes, dislikes, etc.
02-21-2005, 11:26 PM
I've made them several times, and it is very important to keep an eye on the dehydrating of the enchilada shells, flip them as soon as you can, and don't let them get too crisp or they won't fold, they will break.
I personally don't think they have enough flavor, so I add alot of mexican seasonings to the inside veggies.
I also make a cashew sour cream and hot salsa to put on them, my hubby likes them with guacamole.
They are huge and feed about 4 people, but they freeze really well. Just make them, and place them in a ziplock baggie in the freezer to save until next time, then dehydrate to warm to eat. (this is what I do with all the extra)
I also like fresh chopped white onion, cilantro and tomato, I add this as I am eating them, I don't put this inside to warm.
02-22-2005, 06:31 AM
Would you share your cashew sour cream recipe?
Juan, Judy & Alex
02-22-2005, 03:15 PM
1 C Brazil nuts soaked overnight
1/2 C water
1/4 C lemon juice
Salt to taste
Blend until light and creamy.
Makes about 1 1/4 cups.
02-22-2005, 03:35 PM
Hi, the cashew sour cream recipe is the one in Alissa's book.
although the brazil nut one sounds great also.
If you don't have Alissa's book, let me know, and I will find the recipe for you.
02-22-2005, 03:50 PM
Thanks Rawpriestess, those are definitely good hints!
02-22-2005, 05:31 PM
I made this a long time ago- and all I can say is I loved it! I want to make it again soon- I have just been fasting on and off and trying to eat more simple- but I am craving it again! Hope that you like them- they are worth the work to me :D
02-22-2005, 06:38 PM
I just made up the corn, which was frozen, and it came out weird like a maltshake. Was I supposed to wait for the frozen corn to defrost??
02-23-2005, 04:35 PM
I made a 1/4 batch, it was good! I'm so happy! I forgot to season the veggies until they were in the dehydrator, but I managed to get the seasonings on anyhow, just opened up the enchilada.
Thanks for all the advice.
02-23-2005, 04:57 PM
I use frozen corn from costco it seems to be the best texture and sweetness.
It is kind of chunky, but I like my enchilada wraps with some texture, so I am sure they will taste marvelous.
You can always add more seasonings (like I do) in a salsa or sour cream type stuff too.
they are really yummy, all of Alissa's recipes are to live for.
Good luck, and let us all know how you liked them.
02-23-2005, 07:20 PM
RP, do you defrost first? Because mine was frozen when I made it. Is it organic at costco? We don't even have one near, so I don't know why I asked that...
Next time I am going to make a bigger batch, and make the salsa, guacamole, and sour cream too!
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