Enchiladas Fantastica Recipes

Steps:

• Let us begin by shredding the entire brick of cheese. If you are as crazy about cheese as I am, you might even shred a few cups more.
• In a large bowl combine the shredded pork, half the cheese, Black Beans, and one can of the olives. Add a little pepper, maybe some salt and chili powder to taste.
• In another large bowl put two cans of Tomato sauce, and add a generous amount of Chili Powder. (No kidding that's all real enchilada sauce is).
• In a deep sided pan place the corn oil and bring to a high enough heat to deep fry.
• A rookie mistake is failing to cook the tortillas prior to use. This is why the tortillas break apart when you try to roll them. All tortillas require cooking prior to use, they come only partially cooked normally. One by one take your corn tortillas and place then in the oil. when the tortillas are still limp, but on the verge of becoming stiff, lift them out and drop them in the bowl of enchilada sauce to cool.
• Here comes the messy part. Take the tortilla dripping with enchilada sauce and place it on a cutting board. Scoop up the shredded pork and cheese mixture and add it in a thick line across the tortilla. Roll the tortilla into a tube and place in a square/rectangular baking dish or pan.
• Repeat.
• When the pan is full of lovely enchiladas, poor the sauce from the bowl over the whole affair, but don't drown it.
• Add the rest of the cheese and olives on top.
• Bake in oven at 350°F for approx 15-20 minutes.
• Use a spatula to remove the enchiladas two at a time to a plate. Garnish with sour cream if desired.
• Recommended side dish: Refried Beans and Spanish style rice of course!

Steps:

• 1. Cook ground turkey until loses pink color in skillet 2. Add picante, spinach, cumin and salt to pan 3. Cook for 5 minutes or until liquid evaporates 4. Add cream sheese, stir until just melted. Remove from heat. 5. Spoon mixture into tortillas, roll up and seam sides 6. Combine tomatoes, remaining picante, cumin and spoon over enchiladas 7. Bake at 350 for 20 minutes until hot. 8. Sprinkle with toppings before serving

Steps:

• For the sauce: 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.
• For the meat: In a large skillet over medium-high heat, add the oil. Brown the ground beef with the onions. Drain the fat, and then add the green chiles. Add the salt and stir to combine. Turn off the heat and set aside.
• For the rest: In a small skillet over medium heat, lightly fry the tortillas in canola oil 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. Dip each tortilla into the sauce. Set the sauce-soaked tortillas on a cookie sheet. Onto each tortilla, place some of the meat mixture, black olives and green onions. 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. Stir the cilantro into the sauce and ladle a little sauce over the top. End with a generous sprinkling of cheese.
• Bake the enchiladas until bubbly, about 20 minutes. Sprinkle extra chopped cilantro over the top. Serve with beans and/or rice.

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.