Any good recipes for Native American fry bread? Enchilada's?

Native American Frybread:





1 hour 15 min prep


3 servings





2 cups flour


3 teaspoons baking powder


1 teaspoon salt


1/2 cup dry milk


1 egg


1 cup warm water





1. Mix the dry ingredients together, mix the egg and the water, add to the dry mixture.


2. Add flour or water to adjust mixture to a very soft dough mixture.


3. Put dough on a well floured board.


4. Roll out to about a 1 inch thickness.


5. Let set for about 15 minutes.


6. Cut into what ever size you would like


7. Batter makes about 25 pieces.


8. Deep fry in hot oil, just enough to brown on each side.


9. Put on a paper towel to get some of the oil off of the bread.


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Cheesy Chicken Enchiladas:





45 min 5 min prep


4-6 servings





8 ounces sour cream


2 1/2 cups grated cheddar cheese


2 cups diced chickens


1 (15 ounce) can tomatoes


1 (10 ounce) can enchilada sauce


12 corn tortillas





1. Mix Chicken, 1 cup cheese and chopped tomatoes.


2. Completely, but lightly cover both sides of one tortilla with cooking spray like PAM, then place the tortilla on a microwave-safe plate.


3. Completely but lightly cover one side of the next tortilla and place it atop the first tortilla, sprayed side up. Repeat above step until all tortillas are stacked, then microwave the entire stack on high for 5 minutes and allow to cool.


4. Fill tortillas with chicken mixture; roll up and place in an ungreased 9 x 13-inch pan.


5. Heat sour cream and enchilada sauce in a pan and stir until thoroughly mixed.


6. Pour over enchiladas.


7. Use remaining cheese to sprinkle over sauce.


8. Bake at 350 degrees for 40 minutes.


9. Cheese will be hot and bubbly.Any good recipes for Native American fry bread? Enchilada's?
Authentic Navajo Indian Fry Bread (Taco Bread)


Recipe #1365436 ratings


Step by easy step recipe for a Native American all-purpose flat bread dating back to the nineteenth century. Fry bread is considered a food of inter-tribal unity and is made at all Indian pow wows. It has a crispy outside and a chewy inside. Serve with butter %26amp; honey, powdered sugar, or cinnamon %26amp; sugar. Or add 'taco' ingredients to the top to make an Indian taco bread salad. You can also fill these with anything then fold them up to eat. Or simply serve plain with soup, stew, etc. *EDITED TO ADD: This is an old recipe and I know many of us no longer use so much salt - if that's the case for you then I suggest REDUCING THE SALT BY HALF.


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16-18 servings 55 min 40 min prep


Change to: servings US Metric


2 cups oil (for frying)


4 cups all-purpose flour


3 tablespoons baking powder


2 tablespoons salt


2 1/2 cups warm milk (more or less)





Not the one? See other Authentic Navajo Indian Fry Bread (Taco Bread) Recipes


%26lt; 60 mins Flat-shaped Breads


Southwestern U.S. Flat-shaped Breads


High Calcium Flat-shaped Breads


In a heavy large frying pan heat the oil to 365 degrees; Oil is hot enough if a small test piece of dough dropped in the oil begins cooking almost immediately and rises to the top.


Mix together dry ingredients in a large bowl; *see note about salt.


Gradually add warm milk and mix to make a soft dough.


When the dough has pulled together, cover and let sit in a warm place for 10 to 15 minutes.


Break off a golf ball sized piece of dough and pat it out flat in your hand, no thicker than 1/4 inch.


Place 2 or 3 flats at a time into the hot oil and when they begin to bubble flip them over and fry until they're a nice light golden brown.


Remove and drain on paper towels then serve hot (keep them covered in a bowl until you're done frying).


You can make larger flats; just make sure they're no thicker than 1/4'; and fry one at a time.Any good recipes for Native American fry bread? Enchilada's?
Easy Mashed Potato and Roasted Vegetable Enchiladas recipe





Makes 6 servings.





1 head broccoli, cut into florets


8 ounces whole button mushrooms


3 small zucchini, chopped


2 cups chopped carrots


1/4 cup olive oil


Salt and pepper to taste


3 cups water


1 cup milk


1/4 cup butter


1 (7.6 ounce) package instant mashed potato flakes


1 (12 ounce) package corn tortillas


3 cups enchilada sauce


8 ounces shredded Cheddar cheese





Preheat oven to 425 degrees F (220 degrees C). Grease a 9 x 13 inch baking dish.





In a large mixing bowl, combine broccoli, mushrooms, zucchini and carrots. Drizzle the vegetables with olive oil, and season with salt and pepper. Spread vegetables in a single layer in a medium baking dish.





Roast vegetables in the preheated oven for 30 to 40 minutes; stir halfway through their cooking time. When finished cooking, remove from the oven, and reduce oven temperature to 350 degrees F (175 degrees C).





Bring water, milk and butter to a boil in a large pot. Remove the pot from heat, and mix in the mashed potato flakes. Let stand two minutes, then stir the mashed potatoes with a fork until they are smooth. In a large bowl, mix together potatoes and roasted vegetables.





In a dry, nonstick skillet over medium heat, quickly heat each tortilla on both sides to make pliable. Dip the tortillas in enchilada sauce. Put a large spoonful (approximately 1/4 to 1/3 cup) of potato-veggie mixture into the center of each tortilla. Top mixture with about 1 to 2 tablespoons of cheese, and roll tortillas. Place seam-side down in the prepared baking dish. Pour extra sauce over top, and sprinkle with remaining cheese.





Bake at 350 degrees F (175 degrees C) for approximately 20 to 30 minutes, until the enchiladas are heated through.
Chicken and Spinach Enchiladas





Prep: 15 min., Bake: 30 min., Stand: 5 min.





1 (10-oz.) package frozen chopped spinach, thawed


1 (16-oz.) jar medium salsa with cilantro, divided


2 (10-oz.) cans enchilada sauce


1 (8-oz.) package cream cheese or reduced-fat cream cheese


2 1/2 cups shredded or chopped roasted chicken


10 (7- to 8-inch) flour tortillas


1 (8-oz.) package shredded Mexican four-cheese blend


Toppings: shredded lettuce, guacamole, chopped fresh cilantro, chopped red onion, halved grape tomatoes





1. Drain spinach well, pressing between paper towels. Set aside.


2. Stir together 1/4 cup salsa and enchilada sauce, and set aside.





3. Microwave cream cheese in a medium microwave-safe bowl at HIGH 1 minute or until very soft. Add spinach, chicken, and remaining salsa, and stir until blended.





4. Spoon a heaping 1/3 cupful chicken mixture down center of each tortilla. Roll up tortillas, and place, seam sides down, in a lightly greased 13- x 9-inch baking dish. Pour enchilada sauce mixture evenly over top of rolled tortillas; sprinkle with shredded cheese.





5. Bake at 350° for 30 minutes or until bubbly. Let stand 5 minutes. Serve with desired toppings.





Note: For testing purposes only, we used Tostitos Medium Salsa and Old El Paso Enchilada Sauce. Yield: Makes 5 to 6 servings





--Southern Living


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Sour Cream Chicken Enchiladas





Filling:


4 chicken breasts


1 onion, chopped


1 T. margarine


1 (4 oz.) can chopped green chiles


1 - 1/4 C. shredded cheddar cheese


2 (4 oz.) cans sliced mushrooms, drained


1/2 t garlic powder


1/2 t chili powder


1 cup sour cream (can use low fat)





8 large flour tortillas





Sauce:


1/4 c flour


1/4 c melted butter


1 -1/2 c shredded monteray jack cheese


1 -1/2 c sour cream


chili powder to taste





Rinse chicken. Cook in water to cover until tender. Drain, reserving 1-1/2 cups of broth. Cool, debone, and chop. (Leftover cooked chicken or a roasted deli chicken meat can also be used.)





Saute onion in margarine in large skillet. Add chicken, green chilis, mushrooms, cheddar cheese, garlic powder, 1/2 t chili powder and 1 c. sour cream. Mix well.





Microwave tortillas until softened. Spoon chicken mixture into each tortilla and roll. Place seam side down in 13X9 baking dish.





Blend flour and butter in saucepan. Stir in reserved broth and 1 C. jack cheese, 1-1/2 cups sour cream and additional chili powder. Pour over enchiladas. Bake 350 for 30 minutes. Sprinkle with remaining jack cheese and put back in oven until cheese melts.


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Three Cheese Chicken Enchiladas





1/3 cup oil


10 corn tortillas


1 can mild enchilada sauce


4 oz cream cheese


4 oz sour cream


1/4 tsp salt


1/4 tsp cumin


1/4 tsp pepper


2 cups shredded chicken (about 2 small breasts, poached)


2 cups shredded Monterrey Jack cheese


2 cups shredded cheddar cheese


1/4 cup green onions (about 3)


sour cream


guacamole





Heat oven the 350ºF. In a small skillet, heat oil over medium heat until hot. With tongs, dip each tortilla in hot oil, turning quickly to soften. Lay staggered on a plate.





In a large bowl, stir together cream cheese and sour cream until smooth. Stir in salt, cumin and pepper. Stir in chicken, 1 cup of jack cheese, all of the cheddar cheese and green onions.





Pour 1/3 of the enchilada sauce on the bottom of a greased 9x13” pan. Place 1/3 cup of chicken mixture in a tortilla and roll tightly. Place seam side down. Cover with the remaining enchilada sauce. Cover w/ foil, and bake for 25 minutes. Remove foil, sprinkle remaining jack cheese to top of each enchilada and bake for 3 more minutes, Garnish with sour cream and guacamole.
Hey Scorpiann


Could you please tell me why all the fry bread I have seen made uses Blue Bird flour [which is milled in Cortez CO] not the AP that all these recipes are asking for ?


Blue Bird as you no you no doubt know is a much softer flour -less protein- than AP From a simple empirical finger feel test it feels somewhere between cake and pastry flour with pastry being the closer of the two.


Just asking
AMERICAN INDIAN FRY BREAD





2 c. flour


1/2 c. nonfat dry milk


1 tbsp. baking powder


3/4 tsp. salt


2 tbsp. shortening


3/4 c. warm water


Shortening for shallow frying





Mix dry ingredients, cut in 2 tablespoons shortening, to coarse crumbs. Stir in water. Knead for 8-10 minutes or until smooth. Divide into 8 balls; cover, let rest 10 minutes. Roll out flat and round. Cover. Fry in hot shortening (375 degrees). Turn over as soon as round rises to surface; fry 1 minute. Turn over again; fry 45-60 seconds or until golden brown. Drain. Keep warm in oven, serve with honey
A good American Native fry bread is made from a different wheat than any other. The best to use is the dark or black wheat flour.
try to cover your enchiladas with carne guisada gravy (stewed beef gravy) with bits and pieces of meat in it!