Phil's International Flair

Welcome to Seasoned Cooking and to Phil's International Flair!

This month I am presenting a dish that my grandmother used to make, but slightly modified for convenience. My Grandmother used to make these enchiladas frequently, however she would usually boil meat for the filling or simply use cheese. Sometimes she would use leftover beef or pork to make enchiladas. Usually she used canned chiles for convenience, and at other times she would make her own from dried chiles.

You can become somewhat creative with this recipe. I illustrate using canned beef, and this is perfectly suitable if you are in a hurry. You can also use leftover roast beef or pork that is shredded, or use some imitation crab meat in the filling. Shrimp would also be good for seafood lovers, or some other kind of cooked fish. If you want to keep it simple, use just cheese, olives and green onions for the filling.

Cooked and shredded chicken or turkey also make an excellent filling for enchiladas. Many people prefer the lower fat content of fowl as opposed to meat. Enchiladas are well suited to leftovers.

You might consider serving enchiladas with Spanish rice, refried beans and salad. If you like, you can top the enchiladas at the table with guacamole or sour cream and a chopped green onion garnish. A little chopped cilantro on the side is also a nice touch.

The recipe presented this month are from my yet to be published cookbook, Phil's Family and Friends Cookbook. Feel free to email me at with your comments and requests.

Now, on to the recipe!