ENCHILADA SAUCE
Provided by Ree Drummond : Food Network
Categories condiment
Time 35m
Yield 3 cups
Number Of Ingredients 12
Steps:
- Heat the oil in a medium saucepan over medium heat. Add the peppers, onions and garlic and cook until soft, about 2 minutes. Add the chili powder, cumin, cayenne, bouillon cube and some salt and pepper and cook until the spices darken and their flavors are released, about 2 minutes. Sprinkle in the flour, stir to combine and cook it for another minute. Add the stock and stir to combine, then allow the liquid to thicken. Add the tomato sauce and 1 1/2 cups water and bring to a boil. Cook until the sauce is nice and thick and reduced by about a third, 5 to 10 minutes.
- Allow the sauce to cool slightly, then use an immersion blender to completely puree the sauce until smooth. (Alternatively, you can transfer it to a blender to puree it; just make sure the sauce is cooled, as blending hot liquids is dangerous!)
- The sauce will keep in the refrigerator for up to a week and can also be frozen! Just reheat the sauce in a saucepan or skillet for whatever recipe calls for it.
BEEF PICADILLO ENCHILADAS
Juicy ground meat cooked with aromatics, tomatoes, olives and raisins creates an irresistible filling for these crispy, cheesy enchiladas. A celebrated dish throughout Latin America, picadillo will win you over with its delicate balance of sweet and savory. Enjoy as a filling or on its own with rice and beans.
Provided by Food Network Kitchen
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Heat a large skillet over medium-high heat. Add 1 tablespoon of oil, the onion and pepper and cook, stirring, until soft, about 5 minutes. Add the ground beef, five-spice, 1 teaspoon salt and a few grinds of pepper. Cook, breaking up the meat, until it begins to brown, about 5 minutes. Stir in the tomatoes, olives and raisins. Bring to a simmer and cook until thickened, about 2 minutes. Season with salt and pepper.
- Heat the remaining oil in a small skillet over medium heat. Once the oil is shimmering, heat the tortillas, one at a time, in the hot oil until they bubble and darken slightly, about 10 seconds per side. Drain on paper towels. Spread about 1/2 cup ground beef picadillo mixture on the bottom of a 9 -by-13-inch baking dish. Put about 1/4 cup picadillo and 1 tablespoon Cheddar down the center of each tortilla. Roll tightly and lay them in the baking dish, seam side down. Spoon the rest of the picadillo over the enchiladas and sprinkle with the remaining cheese. Bake the enchiladas until the tortillas are slightly crisp and the cheese is melted, about 10 minutes.
THE BEST PORK ENCHILADAS
Enchiladas from the Mexican state of Oaxaca are made with a red chile sauce. Ours has raisins to pull the fruit flavors from the ancho chiles and add a touch of sweetness. The pork is braised with aromatics and seasonings that turns into a deeply flavored blended sauce. Frying the tortillas a bit before rolling them gives them a durability that is important when assembling the dish.
Provided by Food Network Kitchen
Categories main-dish
Time 3h
Yield 4 servings
Number Of Ingredients 19
Steps:
- Rinse the red onion in cold water, breaking up the rings and removing any white membrane between the layers. Drain well. Toss the red onions, vinegar, 1 1/2 cups water, 2 teaspoons salt and the sugar in a medium bowl until the sugar and salt dissolve. Cover with plastic wrap and let sit at room temperature until ready to serve.
- Heat 2 tablespoons of the oil in a large heavy pot or Dutch oven over medium-high heat. Cook the pork, turning once, until golden brown on two sides, 4 to 5 minutes. Transfer to a plate.
- Add the yellow onions to the same pot, season with salt and cook, stirring occasionally, until lightly browned, 3 to 4 minutes. Add the garlic, tomato paste, cumin and oregano and cook, stirring occasionally, until the paste is brick red and the mixture is fragrant, about 1 minute. Add the ancho and pasilla chiles, bay leaves, raisins, broth and 1 tablespoon salt. Return the pork and any accumulated juices to the pot. Bring to a boil, reduce to low, cover and simmer until the pork is falling apart and easily shreds, 1 1/2 to 2 hours.
- Remove the bay leaves and discard. Transfer the pork to a medium bowl. Reserve the cooking liquid.
- Let the hot cooking liquid cool for 5 minutes or so, then transfer it to a blender, filling no more than halfway. Remove the center cap from the lid and place it on the blender. Cover the lid with a folded kitchen towel to catch splatters, and pulse until smooth. Pour the sauce into a medium bowl and repeat with any remaining cooking liquid. Season with salt.
- Pour 1/2 cup of the chile sauce over the pork. Use a potato masher to smash the pork into the sauce; it should fall apart completely. Remove any remaining large pieces of fat and discard. Stir to combine and season with salt if necessary.
- Arrange a rack in the center of the oven and preheat to 425 degrees F.
- Heat the remaining 1 cup oil in a medium skillet over medium-high heat until it bubbles immediately when the edge of a tortilla touches the surface. Working one at a time, fry the tortillas until just starting to brown and crisp, about 10 seconds per side (they should still be somewhat pliable). Drain on paper towels.
- Dip both sides of each tortilla in the chile sauce just to coat and transfer to a rimmed baking sheet. Spread 1/2 cup of the chile sauce in a 6-inch strip down the center of a 13-by-9-inch baking dish.
- Spoon 1/4 cup shredded pork across the center of a tortilla. Fold one side over the filling, then roll up the tortilla. Place seam-side down in the prepared baking dish. Repeat with more sauce and remaining tortillas (the enchiladas should be nestled right up against each other in the pan). Top with any remaining sauce in your bowl or leftover on the baking sheet. Cover tightly with foil and bake until the sauce bubbles, 20 to 25 minutes. Remove the foil, top with the cheese and bake until the cheese is melted but not brown, 5 to 10 minutes. Let sit 10 minutes.
- Top the enchiladas with the pickled red onions. Serve with lime wedges for squeezing over.
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
EASY ENCHILADA SAUCE
A super-speedy enchilada sauce with a truly authentic taste.
Provided by daniaduncan
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 20m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oil in a skillet over medium-high heat. Stir flour and chili powder into hot oil, reduce heat to medium, and cook until the flour is lightly brown in color, 3 to 5 minutes.
- Gradually stream water and tomato sauce into the flour while stirring until the flour is completely incorporated into a smooth mixture. Stir oregano, cumin, garlic powder, and onion salt into the liquid. Continue cooking until thickened slightly, about 10 minutes; season with salt.
Nutrition Facts : Calories 110.1 calories, Carbohydrate 6 g, Fat 9.7 g, Fiber 1.7 g, Protein 1.2 g, SaturatedFat 1.5 g, Sodium 484.6 mg, Sugar 1.8 g
CROCK POT ENCHILADAS
Do not limit your self to using hamburger this recipe is excellent for using left over roast/chicken etc. Make it as hot as you want or as mild. This recipe went over very well with my recent company and done in the crock pot kept the heat out of the kitchen. I served them with refried beans, & fresh salsa The end result of the recipe produces soft enchiladas where the flavors have blended and they practically melt in your mouth
Provided by Bergy
Categories Lunch/Snacks
Time 3h20m
Yield 6 large enchiladas
Number Of Ingredients 16
Steps:
- Spray a large skillet lightly with veggie oil.
- Brown the hamburger, make sure there are no lumps (if using cooked chicken or other cooked meats do the next step before this one then add the cooked meat to the onions etc).
- Add onions, garlic, mushrooms, saute until the onions are translucent.
- Add peppers cook 3 minutes.
- Mix the taco& salsa sauces.
- Remove from heat and add 3/4 cup taco/salsa sauce.
- Lay out the tortillas and spoon approx 3/4 cup of the meat mixture into the middle of each tortilla.
- Sprinkle with a tbsp of cheese.
- Roll the tortillas and fasten with a tooth pick.
- Put 1 cup of the taco sauce on the bottom of your crock pot.
- Place the rolled tortillas side by side Pour in 3/4 cup of taco sauce On the bottom layer (this will help the tortillas from sticking).
- Place second layer of tortillas and top with the remaining sauce.
- Cook on low heat for 3-4 hours.
- Be very careful removing the top layer so you do not tear them.
- Place on a warm platter, top each enchilada with a streak of sour cream, sprinkle remaining cheese over top Garnish with avacados and green onions.
- If you wish you can place under broiler for a minute to brown the cheesE (it melts on it's own).
Nutrition Facts : Calories 338.4, Fat 17.1, SaturatedFat 9.2, Cholesterol 44.4, Sodium 1183.7, Carbohydrate 31, Fiber 3.3, Sugar 9.6, Protein 16.1
ENCHILADA STACK-UP IN CROCK POT
Make and share this Enchilada Stack-Up in Crock Pot recipe from Food.com.
Provided by KateL
Categories One Dish Meal
Time 6h5m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In skillet, cook ground beef and onion until meat is browned and onion is tender; drain off excess fat.
- Add tomato sauce, chilies, chili powder, salt, pepper, and hot pepper sauce. (Note: wear gloves to protect skin when handling fresh green chilies and do not touch hands to eye area or other sensitive areas, then discard gloves and wash hands before proceeding.).
- Stir in drained beans and olives.
- Trim tortillas slightly smaller than diameter of crockery cooker; add trimmings to meat mixture.
- Place 1/4 of the meat mixture in bottom of cooker; top with one tortilla and sprinkle with 1/4 cup cheese. Repeat layers with meat, tortillas, and cheese.
- Pour tomato juice around edge of stack-up.
- Cover; cook on LOW heat for 5-6 hours, or cook on HIGH heat setting for 2 1/2 hours.
- Cut into wedges. Carefully lift out of crockery cooker.
Nutrition Facts : Calories 559.4, Fat 29.6, SaturatedFat 13.1, Cholesterol 106.9, Sodium 1407.1, Carbohydrate 37.6, Fiber 10, Sugar 7.7, Protein 37.2
AUTHENTIC BEEF ENCHILADAS
This recipe is a true taste of Mexico!....Wonderful flavors and just a little spice, So easy to make! Your family and friends will LOVE this one!
Provided by AZ Food Critic
Categories Mexican
Time 1h15m
Yield 12 Enchiladas, 6 serving(s)
Number Of Ingredients 17
Steps:
- In a medium size mixing bowl, add shredded beef and diced onions, mix well and set aside.
- In a medium size sauce pan, add the oil, flour, and chili powder. Turn to medium heat and whisk the ingredients together.
- Continue to whisk as the mixture begins to boil for one minute, then whisk in the water, tomato paste, cumin, garlic powder, and cayenne pepper until smooth. Allow the sauce to come up to a simmer. Once it reaches a simmering boil it will begin to thicken slightly after about 20 to 30 minutes.
- Add salt to taste and 1/4 teaspoon sugar, mix to combine and then add about 1/4 cup of sauce to the shredded beef mixture and stir to combine. Set aside remaining sauce for enchiladas.
- In a small size skillet, add oil to medium-high heat. Gently add one tortilla at a time and fry to a semi soft stage. Dab each tortilla with paper towels to remove excess oil.
- As each tortilla is fried and dabbed with paper towels, stack them to keep them soft for rolling.
- Preheat oven to 350 degrees F. Grease or spray with a nonstick cooking spray a 9x13 baking dish. Set aside.
- Lay (one at a time) fried tortilla on a flat surface, add about 2 tablespoons shredded beef mixture to the middle of the fried tortilla and top with about 1 teaspoon shredded cheese.
- Roll the tortilla tightly and place in the baking dish (seam side down). Repeat until all 12 tortillas are filled. (For best results, line the enchiladas into two rows of 6).
- Pour the enchilada sauce evenly over the top of the filled tortillas, and then add remaining shredded cheese evenly to the top of the sauce and top with the sliced olives.
- Cover baking dish with foil and bake in preheated oven for 35 to 40 minutes, or until bubbly and hot. Serve with sour cream, optional.
- Makes: 6 servings.
ENCHILADA SAUCE
This is a very easy, quick enchilada sauce to use instead of the canned variety. We prefer to eat freshly made foods without alot of preservatives. This has a wonderful flavor.
Provided by Kimke
Categories Sauces
Time 20m
Yield 1 recipe enchiladas
Number Of Ingredients 13
Steps:
- Heat the oil in a large saucepan over medium heat.
- Add the garlic and saute for 1 to 2 minutes.
- Add onion, oregano, chili powder, basil, ground black pepper, salt, cumin, parsley, salsa and tomato sauce.
- Mix together and then stir in the water.
- Bring to a boil, reduce heat to low and simmer for 15 to 20 minutes.
- Use in place of canned enchilada sauce.
CROCK POT ENCHILADAS
I adopted this recipe from a very sweet chef: CBW. "My mom found this in a TOH magazine and passed the recipe on to me (well, I begged her for it after she made it!(=) I love good crock pot recipes and this one is no exception. There are some other enchilada recipes on here, but this one was a little different, so, I decided to add it to the database! I hope you'll enjoy it, too!"
Provided by Bekah
Categories One Dish Meal
Time 6h15m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a skillet, cook beef, onion, and green pepper until beef is browned and vegetables are tender; drain.
- Add the next 8 ingredients; bring to a boil.
- Reduce heat; cover and let simmer for 10 minutes.
- Combine cheeses.
- In a 5 qt slow-cooker, layer about 3/4 cup beef mixture, on tortilla and about 1/3 cup cheese.
- Repeat layers until ingredients are used up.
- Cover and cook on low for 5-7 hours or until heated through.
- Enjoy!
Nutrition Facts : Calories 899.8, Fat 39.9, SaturatedFat 19.1, Cholesterol 131.9, Sodium 1273.9, Carbohydrate 79.3, Fiber 19.3, Sugar 3.8, Protein 56.8
EASY CROCKPOT ENCHILADAS
Make and share this Easy Crockpot Enchiladas recipe from Food.com.
Provided by CelebrationFL
Categories Easy
Time 7h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cook chicken with soup, enchilada sauce and salsa in crockpot for 6-7 hours on low.
- Chicken will pull apart with a fork at this point (do this on a cutting board and then add chicken back to crockpot and mix everything to combine).
- Fill tortillas with the chicken mixture, roll them up, lay them in a 13×9 baking dish and top with cheese.
- Bake in a 350 degree F oven for 30 minutes. OR, you can also mix cheese into crockpot during last 20 minutes.
- Serve the mixture in warmed tortillas with all the fixings.
Nutrition Facts : Calories 495, Fat 15.4, SaturatedFat 3.9, Cholesterol 108.8, Sodium 1470.4, Carbohydrate 44.6, Fiber 2.5, Sugar 2.5, Protein 42
CROCK POT ENCHILADA PIE
Make and share this Crock Pot Enchilada Pie recipe from Food.com.
Provided by LorenLou
Categories Savory Pies
Time 3h15m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- If you have a round crock pot, prepare it by tearing off three 18x2" strips of heavy-duty foil and placing the foil in the crock pot in a spoke design (crisscross the strips).
- Spray with cooking spray.
- You will be able to lift the pie out when ready to serve.
- (If you have an oblong crock pot, you can probably just cook at one end and lift out with a spatula, or go ahead and try the foil thing).
- Place one tortilla in the crock pot.
- Top with a small amount of salsa, beans, chicken and cheese.
- Continue layering with remaining tortillas and ingredients, ending with cheese.
- Cover, and cook on low for 6 hours or high for 3 hours.
- Lift out with foil handles and place on serving tray.
- Cut into wedges to serve.
Nutrition Facts : Calories 398.3, Fat 12.5, SaturatedFat 6.3, Cholesterol 51.4, Sodium 753.7, Carbohydrate 45.4, Fiber 11.6, Sugar 3.6, Protein 28.4
EASY CHICKEN ENCHILADAS
This is a great recipe for a quick dinner. There aren't many ingredients and doesn't take a lot of time.
Provided by IANKRIS
Categories World Cuisine Recipes Latin American Mexican
Time 50m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
- In a small saucepan over medium heat, combine the cream cheese and salsa. Cook, stirring until melted and well blended. Stir in chicken and pinto beans. Fill tortillas with the mixture, roll and place into the prepared baking dish. Spread cheese over the top. Cover with aluminum foil.
- Bake for 30 minutes, or until heated through. Garnish with your favorite toppings such as lettuce and tomatoes, or sour cream.
Nutrition Facts : Calories 564.9 calories, Carbohydrate 32.8 g, Cholesterol 119.6 mg, Fat 34.1 g, Fiber 5.1 g, Protein 32.6 g, SaturatedFat 20.1 g, Sodium 1166 mg, Sugar 2.2 g
ENCHILADA STACK
"I tried this fast flavorful casserole when I bought my first microwave 15 years ago," recalls Doreen Adams of Sacramento, California. "With a tossed salad and French bread, it's a hearty meal my family has enjoyed often."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In an ungreased 2-qt. microwave-safe dish, combine the beef, onion and garlic. Cover and cook on high for 3-4 minutes or until meat is no longer pink, stirring once; drain. Stir in tomato sauce, water, chili powder, salt and pepper. Cover and cook on high for 6 minutes, stirring once. , In an ungreased 1-1/2-qt. round dish, layer one tortilla, 1/2 cup meat sauce and 1/2 cup cheese. Repeat layers three times. Heat, uncovered, on high for 45 seconds or until the cheese is melted.
Nutrition Facts : Calories 501 calories, Fat 31g fat (18g saturated fat), Cholesterol 135mg cholesterol, Sodium 998mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 2g fiber), Protein 37g protein.
More about "enchiladastackupincrockpot recipes"
BEST CHICKEN ENCHILADAS RECIPE - EASY ... - THE PIONEER WOMAN
From thepioneerwoman.com
ENCHILADAS RECIPES - BBC FOOD
From bbc.co.uk
SLOW COOKER CHICKEN ENCHILADAS - MRFOOD.COM
From mrfood.com
CHICKEN ENCHILADA RECIPES | ALLRECIPES
From allrecipes.com
CROCKPOT CHICKEN ENCHILADAS - THIS MAMA LOVES
From thismamaloves.com
QUICK AND EASY HOMEMADE ENCHILADA SAUCE - THE PIONEER WOMAN
From thepioneerwoman.com
ENCHILADA SAUCE - RECIPETIN EATS
From recipetineats.com
INSTANT POT CHICKEN ENCHILADAS | EASY HEALTHY ENCHILADA RECIPE
From wellplated.com
RECIPE: CHICKEN ENCHILADAS - BEST RECIPES EVER
From cbc.ca
WHAT TO SERVE WITH ENCHILADAS: 10 TRADITIONAL SIDES ...
From insanelygoodrecipes.com
HOMEMADE ENCHILADA SAUCE ~ AUTHENTIC ... - A GOUDA LIFE
From agoudalife.com
BEST ENCHILADA CHICKEN RECIPE - HOW TO MAKE ... - DELISH
From delish.com
ENCHILADA - WIKIPEDIA
From en.wikipedia.org
ENCHILADA RECIPES | ALLRECIPES
From allrecipes.com
BEST AUTHENTIC ENCHILADA SAUCE - THE DARING GOURMET
From daringgourmet.com
30 MINUTE MEXICAN ENCHILADAS RECIPE - THE SPRUCE EATS
From thespruceeats.com
CHICKEN ENCHILADAS RECIPE - JESSICA GAVIN
From jessicagavin.com
THE BEST CHICKEN ENCHILADAS RECIPE - SKINNYTASTE
From skinnytaste.com
ENCHILADA RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
ENCHILADA RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
BEST EVER ENCHILADA SAUCE RECIPE (TEX MEX ... - HOUSE OF YUMM
From houseofyumm.com
ENCHILADA RECIPES CHICKEN, CHEESE & MORE - TASTE OF HOME
From tasteofhome.com
BEEF ENCHILADA RECIPES | ALLRECIPES
From allrecipes.com
CHICKEN ENCHILADAS - RECIPETIN EATS
From recipetineats.com
ENCHILADA SAUCE {READY IN 15 MINUTES!} – WELLPLATED.COM
From wellplated.com
EASY ENCHILADA SAUCE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
ENCHILADAS POTOSINAS RECIPE - MEXICAN FOOD JOURNAL
From mexicanfoodjournal.com
HOMEMADE BEEF ENCHILADAS - THE STAY AT HOME CHEF
From thestayathomechef.com
HOMEMADE ENCHILADA SAUCE - MEXICAN PLEASE
From mexicanplease.com
6-INGREDIENT SLOW COOKER ENCHILADA CHICKEN - REAL FOOD ...
From realfoodwholelife.com
THE BEST QUICK AND EASY ENCHILADA SAUCE | FOODIECRUSH.COM
From foodiecrush.com
RED ENCHILADA SAUCE RECIPE [STEP-BY ... - MEXICAN FOOD JOURNAL
From mexicanfoodjournal.com
SLOW COOKER PORK ENCHILADAS - CANADIAN LIVING
From canadianliving.com
THE BEST CHEESE ENCHILADAS - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
HOW TO MAKE ENCHILADAS - ALLRECIPES
From allrecipes.com
You'll also love