AUTHENTIC MEXICAN ENCHILADAS
This is the real thing! Corn tortillas are dipped in a home made sauce, fried, filled with Mexican queso fresco, then topped with sour cream, lettuce and tomato. My mother in law is from Mexico and taught me to make this delicious dish! Serve with authentic refried beans, it has a taste different from the norm--so good!
Provided by Becky
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 6
Number Of Ingredients 11
Steps:
- Snap the tops off of the dried chilies, and place in a saucepan with enough water to cover. Bring to a boil, and simmer for 15 minutes. Drain the water, and place chilies into a food processor or blender with the garlic and salt. Puree until smooth. Press sauce through a strainer, and set aside.
- Heat the oil in a large skillet over medium heat. Soak each tortilla in the sauce, then place in the hot oil. Turn over almost immediately, and fry for about 5 seconds on the other side. Remove to a plate that is lined with paper towels. The easiest way to do this is to fry the tortillas and stack them directly on top of each other until you have fried them all. This will keep the tortillas pliable until you are ready to fill them.
- Take one fried tortilla at a time, and fill with about 2 tablespoons of the queso fresco. Roll up, and place seam side down on a plate. Place three of these on each plate. Top in the following order: Start with a layer of sour cream, then a small handful of lettuce, three tomato slices, 2 more tablespoons of queso fresco, and finally, 1 tablespoon of green onions.
Nutrition Facts : Calories 477.3 calories, Carbohydrate 46.1 g, Cholesterol 56.7 mg, Fat 24.3 g, Fiber 5.7 g, Protein 21.1 g, SaturatedFat 12.2 g, Sodium 609.1 mg, Sugar 2.2 g
CALIFORNIA STYLE ENCHILADAS
I was taught this by a Hispanic person in Los Angeles, I planned to keep it in the family, but I figured what the heck. The method I was taught was rather bland, so I built on to it over the years which includes replacing corn tortillas with flour. Now I live in the southeast, and friends come for miles when they hear this is on the dinner menu. If placed in the fridge, it is even better the next day after the flavors have time to blend together.
Provided by Delete Account
Categories Meat
Time 30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Combine Beef, onions, oregano, garlic, the thick part of the green onion and green chili's into frying pan and cook until beef is browned; Drain but do not rinse. Preheat oven to 350 degrees.
- Place a thin layer of enchilada sauce into about a 9x13 baking dish, just enough to fill the bottom.
- Place 1/4 to 1/2 cup of beef mixture into tortilla. Roll as you would a burrito and place into baking dish. Repeat 8 times until baking dish is full.
- Pour remaining enchilada sauce into baking dish, ensuring no tortilla is visible upon doing so. Dish will be near 2/3 full of sauce, this is okay.
- Top wraps with any remaining beef mixture, spread evenly.
- Spread cheese over baking dish, ensure each wrap has been topped with cheese. Its not uncommon to create an entire layer of cheese over top of the wraps.
- Spread remaining green onions over cheese layer.
- Bake in oven for about 20 minutes, until sauce is warmed and cheese is melted.
- Scoop each out onto a plate with a spatula or large spoon, top with sauce from pan if desired.
- Top with tomatoes, lettuce and sour cream if desired. Best served with refried beans and Zateran's Spanish rice.
Nutrition Facts : Calories 553.7, Fat 31.8, SaturatedFat 13.8, Cholesterol 111.8, Sodium 1336.9, Carbohydrate 32.5, Fiber 3, Sugar 4.7, Protein 32.9
SAN ANTONIO STYLE GOAT CHEESE ENCHILADAS
Steps:
- Preheat oven to 375 degrees F.
- Spread 1/2 cup of the Red Chile-Tomato Sauce into a medium, deep casserole.
- Dip tortillas in remaining tomato-chile sauce, to lightly coat both sides. Spoon about 2 tablespoons of the Goat Cheese Filling on each tortilla, roll up. Repeat with remaining tortillas.
- Arrange rolled tortillas in casserole so they fit snugly. Pour 1 1/2 cups of the remaining tomato-chile sauce over the enchiladas, and top with the grated cheese. Bake for 20 to 30 minutes or the enchiladas are heated through. Remove and sprinkle with chopped cilantro, dollop with sour cream, and garnish with chopped green onions.
- Bring 2 cups of water to a boil in a small saucepan. Add chiles, remove from heat and let sit for 30 minutes. Remove stems and seeds, place in food processor with 1/4 cup of the soaking liquid and puree until smooth.
- Heat oil in a medium saucepan over medium-high heat. Add onions and cook until soft. Add garlic and cook for 1 minute. Add cumin and oregano and cook for 1 minute. Add ancho puree and cook for 2 to 3 minutes. Add wine, tomatoes and stock and cook for 25 to 20 minutes or until slightly thickened. Season with salt and pepper, to taste.
- Place goat cheese, garlic, pecorino Romano, and lime juice in a food processor and process until smooth. Season with salt and pepper, and fold in the cilantro.
ITALIAN ENCHILADAS
Steps:
- Melt the margarine in a large skillet over medium-high heat. Add the ground beef, onion, jalapenos, garlic, and seasoned salt and cook until browned, about 10 minutes. Remove from the heat and let it cool a bit, then mix in the spinach, bread crumbs, and cheeses. While still warm, put a couple of tablespoons of the mixture in each tortilla and roll up (it should be approximately 1-inch in diameter). To serve, cut tortillas in 3-inch sections, reheat in the microwave, and top with Alfredo or marinara sauce.
SIMPLE PERFECT ENCHILADAS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h15m
Yield 8 servings
Number Of Ingredients 16
Steps:
- In a saucepan over medium-low heat, combine the canola oil and flour. Whisk together and allow to bubble for 1 minute. Pour in the red sauce, chicken broth, salt and pepper. Bring to a boil. Reduce the heat and simmer while you prepare the other ingredients.
- While the sauce is simmering, brown the ground beef with the onions in a large skillet over medium-high heat. Drain the fat, add the salt and stir to combine. Turn off the heat and set aside.
- In a small skillet over medium heat, heat some canola oil. Lightly fry the tortillas just until soft. Do not crisp. Drain on a paper towel-lined plate. Repeat until all the tortillas have been fried.
- Preheat the oven to 350 degrees F.
- Spread 1/2 cup of the sauce in the bottom of a 9- by 13-inch baking dish. Next, one at a time, dip each tortilla into the sauce. Set the sauce-soaked tortilla on a plate. Place on some of the meat mixture, chilies, green onions and black olives. Top with a generous portion of grated Cheddar. Roll up the tortilla to contain the filling inside.
- Place the tortilla seam side down in the baking dish. Repeat with the rest of the tortillas and pour the remaining sauce over the top. End with a generous sprinkling of cheese and any other bits of chiles, green onions or olives you have left over from the filling.
- Bake the enchiladas for 20 minutes, or until bubbly. Sprinkle chopped cilantro over the top and serve.
EL COYOTE CAFE CHEESE ENCHILADAS RANCHERA
Fabulous recipe from the El Coyote Cafe, the oldest Mexican food restaurant in Los Angeles. I'm posting it exactly as I got it, but we usually make a great big 13 x 9 pan of the enchiladas (just keep rolling them up until your pan is full) and double the ranchera sauce. It looks like way too much sauce, but it cooks down in the oven and the flavor is fantastico!
Provided by Chef SuzyQ
Categories Cheese
Time 2h
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Instructions for Sauce:.
- Quickly saute onion and garlic.
- Add the rest of ingredients and bring them to a rapid boil.
- Simmer for one hour.
- Instructions for Enchiladas:.
- In a heavy skillet, heat vegetable oil until very hot.
- Dip tortillas in oil to soften.
- Fill tortillas with approximately 1/8 cup grated cheese and 1 T chopped onion.
- Roll stuffed tortillas and place in baking dish.
- Cover enchiladas with sauce.
- Top each enchilada with 4 strips of Ortega Chili.
- Sprinkle 3 T. shredded cheese over each enchilada.
- Bake at 350 for approximately 20 minutes or until cheese is melted.
- Top with dollop of sour cream and garnish with green onions.
Nutrition Facts : Calories 231.6, Fat 16.7, SaturatedFat 5.5, Cholesterol 19.9, Sodium 863.9, Carbohydrate 17.6, Fiber 3, Sugar 6, Protein 5.2
GARLIC CHILI-BEEF ENCHILADAS
Usually enchiladas are made using corn tortillas, I make this recipe using flour tortillas my family prefers them better. No need to double the sauce recipe this makes lots of sauce, and can be prepare the enchilada sauce early in the day to use later but it will thicken on standing just heat slightly, stirring over low heat before using, if you prefer a thinner sauce then you might want to give recipe#168653 a truy! For the beef mixture I really don't even bother to measure, if you prefer a more beefy flavor then increase the beef bouillon powder, the success of this recipe will depend on your taste, the amounts stated are only a guideline, start with the amounts listed and adjust all ingredients to taste. I like to also add in drained black beans to the ground beef mixture but that is only optional.
Provided by Kittencalrecipezazz
Categories Meat
Time 1h30m
Yield 10 enchiladas
Number Of Ingredients 26
Steps:
- Butter a 13 x 9-inch baking dish.
- To make the sauce; heat butter in a saucepan over medium-low heat; add in garlic, chili powder, cumin, orgeano, 2 teaspoons seasoned salt and cayenne pepper and flour, cook stirring for 2 minutes.
- Add in canned beef broth and bring to a boil; whisking/stirring until bubbly and thickened.
- Add in tomato sauce; simmer for about 4-5 minutes over low heat.
- Adjust all seasonings to taste; remove from heat.
- Spread about 1-1/2 cups of the sauce into the buttered baking dish; set the remaining sauce aside.
- For the filling; in a skillet cook the ground beef with onions, garlic and jalapeno pepper until no longer brown; drain all fat.
- Add in flour, chili powder, cumin, oregano, beef bouillon powder, Worcestershire sauce, seasoned salt and black pepper; cook for 2 minutes.
- Add in stewed tomatoes then break up the tomatoes with a fork; bring to a simmer; cook uncovered for about 25 minutes (adjusting seasoning to taste).
- After the 25 minutes cooking time add in 1 cup shredded cheddar cheese; stir until melted then remove from heat.
- To assemble the enchiladas; spread about 1/4-cup pf the beef mixture down the center of each flour tortilla, then sprinkle with 2-3 tablespoons shredded cheddar cheese (or to taste).
- Roll up tightly and place seam-side down over the sauce in the baking dish.
- Drizzle the remaining sauce over the enchiladas.
- Cover and bake in a 350 degree oven for about 12-15 minutes or until heated through (do not overcook or the tortillas will become soggy).
- Remove from oven and sprinkle with about 1 cup grated cheddar cheese and return to bake uncovered for another 8 minutes or until the cheese has melted.
- Let stand for about 20 minutes or more before serving.
Nutrition Facts : Calories 485.7, Fat 28, SaturatedFat 14.6, Cholesterol 82.7, Sodium 1045.6, Carbohydrate 36.3, Fiber 3.5, Sugar 5.6, Protein 23.1
ENCHILADAS - NEW MEXICO STYLE
These enchiladas are stacked like pancakes, not baked in oven. This is a family recipe handed down two generations. Quick, easy and definitely delicious. Use your favorite kind of meat in this dish - it also works well for leftover meat.
Provided by PIPERCAT99
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 6
Number Of Ingredients 11
Steps:
- Heat the oil in a large skillet over medium heat. Add the chicken pieces, and cook until browned. Season with cumin and chili powder. Pour in the enchilada sauce, and simmer for about 15 minutes. Stir occasionally.
- In a separate skillet over medium heat, warm the tortillas. Don't fry them, just warm them until they are flexible.
- To assemble the enchiladas, dip a tortilla in the enchilada sauce, and place it on a serving plate. Spoon some of the meat and sauce on, then add shredded lettuce, cheese, onion and sour cream. Top with another tortilla that has been dipped in the sauce. You may repeat the layering as many times as you wish depending on your appetite. Make additional stacks for each person. Top stacks with a fried egg, if desired.
Nutrition Facts : Calories 669.7 calories, Carbohydrate 35.7 g, Cholesterol 321 mg, Fat 34.5 g, Fiber 5 g, Protein 53.7 g, SaturatedFat 15.3 g, Sodium 707.5 mg, Sugar 2.8 g
CHICKEN ENCHILADAS
I have used this recipe for years. It's a great dish for a casual dinner party. Recipe comes from Better Homes and Gardens "New Cook Book".
Provided by SMacDermaid
Categories Chicken
Time 1h15m
Yield 8 enchiladas, 4 serving(s)
Number Of Ingredients 15
Steps:
- Wrap tortillas in foil. Heat in a 350 degree oven for 10-15 minutes or until softened.
- For sauce - In a sucepan cook onion, garlic, coriander, and pepper in margarine or butter till onion is tender. Stir flour into sour cream; add to onion mixture. Stir in broth and chili peppers all at once. Cook and stir till thickened and bubbly. Remove from heat; stir in 1/2 cup of the cheese.
- For Filling - Stir 1/2 cup of the sauce into chicken. Place about 1/4 cup filling atop each tortilla; roll up. Arrange rolls, seam side down, in a lightly greased 12x7.5x2 inch baking dish. Top with remaining sauce. Bake uncovered, in a 350 degree oven about 35 minutes or till heated through.
- Sprinkle with remaining cheese. Bake, uncovered, about 5 minutes more till cheese melts.
- Sprinkle with olives, tomatoes, and green onions.
- Let stand 10 minutes.
Nutrition Facts : Calories 610.3, Fat 36.8, SaturatedFat 16.3, Cholesterol 104, Sodium 958.3, Carbohydrate 38.2, Fiber 5.5, Sugar 4.1, Protein 33.7
COLORADO-STYLE BEEF ENCHILADAS
Make and share this Colorado-Style Beef Enchiladas recipe from Food.com.
Provided by ratherbeswimmin
Categories < 4 Hours
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Brown the meat and onion in a skillet over medium heat (while the meat is browning, prepare the sauce).
- Drain meat and return to pan; add in taco seasoning, salt, pepper, green chiles, green chile salsa, and ¼ to 1/3 cup water; mix well, cover, and simmer on very low heat for 15 minutes.
- Check meat mixture to see if most of the water has been absorbed; the meat should remain moist; adjust seasonings to taste; cover and keep warm.
- The sauce: in a bowl, combine the red and green enchilada sauces, sour cream, and cream or milk; whisk until well blended and smooth.
- In a small pan, add 3-4 tablespoons oil; heat over medium heat until hot.
- Using metal tongs, work quickly and dip each side of a corn tortilla in hot oil (not more than 1-2 seconds per side).
- Promptly place tortilla on a plate lined with paper towels to drain excess oil.
- Repeat with remaining tortillas, adding extra oil to the pan as needed.
- To assemble: in a 13 x 9 inch baking dish, pour ¾ cup sauce on bottom of dish to cover.
- Place a single layer of corn tortillas on sauce; top with a layer of half the meat mixture, then sprinkle with cheese.
- Repeat tortilla, meat, and cheese layers; pour remaining sauce over layers and top with cheese.
- To freeze-cool enchiladas completely; cover well and freeze.
- To serve-thaw completely; bake at 350° for 18-20 minutes or until cheese is bubbly and heated through.
- Serve with shredded lettuce and diced tomatoes and top with sour cream and/or guacamole.
Nutrition Facts : Calories 699.7, Fat 42.5, SaturatedFat 22.8, Cholesterol 151.4, Sodium 1882.7, Carbohydrate 36.8, Fiber 5.4, Sugar 4.7, Protein 43.3
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