Grandmas Enchiladas Recipes

Steps:

• Cut chicken into small pieces and add enough water (or chicken broth) to cover.
• Season water with sea salt, garlic powder, chili powder, cumin, oregano, sage, lemon juice & bay leaves.
• Some of the seasonings might seem like a lot but when you're boiling you have to make the water strong so the flavor gets into the chicken.
• Bring to a boil & cover, you don't want to boil too hard or all your water will evaporate.
• Let boil for 60 minutes or until chicken falls apart easily.
• While chicken is boiling, sauté onion in a small skillet, remove from skillet & set aside.
• Using the same skillet, add ½ cup oil & heat to medium/high, sprinkle with some salt.
• fry corn tortillas until lightly browned but not crispy (about 10 seconds per side), add more oil if needed until all tortillas are cooked.
• Once chicken is done reserve 2 cups chicken broth and shred chicken.
• Preheat oven to 350.
• Put chili sauce in a wide bowl or sauce pan.
• Using tongs, dip cooked tortillas in chili sauce and layer the bottom of a 6x9 size casserole dish (should fit 2 across & 3 down).
• Add a layer of chicken, cheese, onions and sprinkle with chicken broth (I usually use a turkey baster).
• Repeat until the dish is full...this size dish should fit 3 layers. (tortilla, chicken, cheese, onion & broth).
• Sprinkle top of dish with more chili sauce and bake at 350 for 20-25 minutes. usually i turn the broiler on for a minute or two at the end to get the top crispy.
• Let stand 5 minutes before serving.
• i serve with shredded lettuce & diced tomato topped with taco sauce.
• Note: for a lower fat version, use low fat cheese & heat tortillas on the stove top instead of frying....the dark rings give them more flavor than steaming. For smaller dishes cut tortillas in half to fit one single later across the bottom.

Steps:

• Adjust oven rack to lower-middle position and heat oven to 300 degrees. Pat beef dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in large Dutch oven over medium-high heat until just smoking. Cook half of beef, turning occasionally, until well browned all over, about 8 minutes. Transfer to large bowl. Repeat with remaining oil and beef.
• Pour off all but 1 tablespoon fat from pot. Add onions and ½ teaspoon salt and cook over medium heat until softened, about 8 minutes. Stir in chili powder, cumin, coriander, cayenne, and ¼ teaspoon pepper and cook until spices darken, about 2 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in tomato sauce and wine and bring to boil.
• Add browned beef, along with any accumulated juices, to pot. Transfer pot to oven and cook, covered, until meat is fork-tender, 2 to 2½ hours. Transfer beef to large bowl. Strain sauce through fine-mesh strainer, discarding solids, and set aside. (You should have about 2 cups sauce.).
• Increase oven temperature to 375 degrees. Spread ¾ cup sauce over bottom of 13- by 9-inch baking dish; set aside. When beef is cool enough to handle, shred into bite-sized pieces. Add 1 cup cheese and additional ¼ cup sauce and toss to combine.
• Heat tortillas in the microwave for about 1 minute. Arrange warm tortillas on work surface. Place 1/3 cup beef mixture in center of each tortilla. Roll tightly and arrange, seam-side down, in prepared baking dish.
• Pour remaining sauce evenly over enchiladas and sprinkle with remaining cheese. Cover with foil and bake until cheese is melted and enchiladas are heated through, 20 to 25 minutes. Serve.

Steps:

• 1. BROWN BEEF Adjust oven rack to lower-middle position and heat oven to 300 degrees. Pat beef dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in large Dutch oven over medium-high heat until just smoking. Cook half of beef, turning occasionally, until well browned all over, about 8 minutes. Transfer to large bowl. Repeat with remaining oil and beef. 2. COOK AROMATICS Pour off all but 1 tablespoon fat from pot. Add onions and ½ teaspoon salt and cook over medium heat until softened, about 8 minutes. Stir in chili powder, cumin, coriander, cayenne, and ¼ teaspoon pepper and cook until spices darken, about 2 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in tomato sauce and wine and bring to boil. 3. BRAISE BEEF Add browned beef, along with any accumulated juices, to pot. Transfer pot to oven and cook, covered, until meat is fork-tender, 2 to 2½ hours. Transfer beef to large bowl. Strain sauce through fine-mesh strainer, discarding solids, and set aside. (You should have about 2 cups sauce.) 4. MAKE FILLING Increase oven temperature to 375 degrees. Spread ¾ cup sauce over bottom of 13- by 9-inch baking dish; set aside. When beef is cool enough to handle, shred into bite-sized pieces. Add 1 cup cheese and additional ¼ cup sauce and toss to combine. 5. ASSEMBLE Spray tortillas on both sides with cooking spray and arrange on rimmed baking sheet. Bake until they are warm and pliable, about 1 minute. Arrange warm tortillas on work surface. Place 1/3 cup beef mixture in center of each tortilla. Roll tightly and arrange, seam-side down, in prepared baking dish. 6. BAKE Pour remaining sauce evenly over enchiladas and sprinkle with remaining cheese. Cover with foil and bake until cheese is melted and enchiladas are heated through, 20 to 25 minutes. Serve. ASSEMBLING ENCHILADAS Sandwiching the filled, rolled tortillas between layers of sauce is a key to an integrated, well-seasoned dish. 1. Spread 3/4 cup of sauce evenly over bottom of dish. 2. Fill tortillas, roll tightly, and place seam-side down over sauce in baking dish. 3. Pour remaining 1 cup sauce over enchiladas to coat evenly. 4. Sprinkle enchiladas with cheese and cover dish tightly with foil before baking.

Steps:

• combine tomato juice, enchilada sauce and peanut butter in large pan on medium heat stirring until peanut butter dissolves.
• turn heat to low and let simmer for 10 minutes.
• grate 4 cups cheese or more as needed while sauce simmers.
• season sauce to taste.
• fry all 12 eggs keeping yolks runny and warm.
• dunk corn tortillas individually and stack three to a plate and top with an egg and cheese.
• enjoy.

Steps:

• For the sauce: Peel and wash tomatillos; Combine tomatillos, washed jalapenos and onion in a pot; bring to a boil (until tomatillos turn dark green), drain; place in a blender and add 1/2 of the cilantro and blend.
• Set aside.
• For enchiladas: heat 1/2 oil (you may need to add more oil) and fry tortillas for about 45 sec each side, and place in paper towels to suck up oil. In same frying with just a tsp of oil fry sauce for about 3 min.
• Turn down heat; dip tortillas in sauce one at a time; fill with chicken or beef and fold in half; pour a little more sauce over enchiladas and top with onion, cheese and sour cream.
• You can also serve them with homemade beans.
• For beans all you need is water and 1/4 onion; cook beans as directed; add salt about 30 min before done; heat a little oil; pour beans in pan (no water) and squeeze.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 11x15-inch baking dish.
• Place the chicken breasts in a saucepan with enough water to barely cover; bring to a boil over medium heat. Reduce heat to medium-low and simmer until the chicken is no longer pink in the center, about 15 minutes. Remove from the pan, drain, and shred with two forks. Place the shredded chicken into a bowl and mix with 8 ounces of Colby-Monterey Jack cheese and canned green chilies.
• Spoon about 3 tablespoons of chicken mixture in a line down the center of each tortilla and fold the tortilla in half, enclosing the filling. Starting at the filled side, roll the folded tortilla into a cylinder. Place the rolls into the prepared baking dish with the seam sides down.
• In a bowl, whisk together the soup, half-and-half, chicken broth, and about 1/3 of the 2nd package of shredded Colby-Monterey Jack cheese. Pour the sauce over the enchiladas, sprinkle remaining Colby-Monterey Jack cheese over the casserole, and let stand for 10 to 15 minutes.
• Bake in the preheated oven until bubbling and the cheese topping is melted and beginning to brown, about 25 minutes.