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
MEXICALI ENCHILADAS -SEMI-HOMEMAKER RECIPE
Steps:
- Preheat oven to 400 degrees F.
- Wrap corn tortillas in wet paper towels and microwave for 45 seconds. In a large bowl, combine chicken, 1 1/2 bags of cheese, onion, cilantro, and 2 cans of enchilada sauce. Mix well Add the cilantro and stir to combine.
- Cover the bottom of a large baking dish with half of the remaining enchilada sauce.
- Carefully spoon mixture into tortillas, roll up and place seam side down in the baking dish. Cover the top with the other half can of the enchilada sauce and the rest of the cheese (1 1/2 bags). Bake for 35 to 40 minutes. Serve with sour cream sauce.
- Make sour cream sauce by adding butter to a saucepan over medium heat. While the butter is melting add the chicken broth, cumin, garlic and sour cream. Whisk to combine; season with salt, bring to a boil and remove from the heat.
- Serve enchiladas topped with sour cream sauce.
QUICK AND EASY ENCHILADAS
This is a bit messy, but is pretty easy and tastes great. I usually cover my stove in aluminum foil when I make these enchiladas, and also put some newspaper on the floor!
Provided by LUPE613
Categories World Cuisine Recipes Latin American Mexican
Yield 6
Number Of Ingredients 12
Steps:
- To Make Chicken Mixture: In a medium skillet heat oil. Add onion and saute until translucent. Add tomato, chicken and salt and pepper to taste. Cook until heated through. Set aside.
- To Make Cheese Mixture: Mix together rancherito cheese and Romano cheese.
- Pour tomato sauce into a shallow dish or bowl. In a separate medium skillet, heat oil. One by one, dip corn tortillas in tomato sauce, covering both sides. Then slip carefully into hot oil in skillet. Fry for only about 30 seconds on each side. Set on clean dish and fill with chicken mix and a sprinkle of cheese mix. Roll up. Repeat until all tortillas are filled OR filling runs out, whichever comes first. Top with shredded lettuce, diced tomato and sour cream and serve.
Nutrition Facts : Calories 538.9 calories, Carbohydrate 31 g, Cholesterol 103.4 mg, Fat 31.4 g, Fiber 4.8 g, Protein 34.8 g, SaturatedFat 13.7 g, Sodium 1064.4 mg, Sugar 4.3 g
QUICK CREAMY CHICKEN ENCHILADAS
"I love this creamy, comforting dish because it's easy, tastes amazing, freezes well and reheats easily in the microwave," says Rachel Smith in Katy, Texas. If you prefer more zip, substitute Pepper Jack cheese for Monterey Jack.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- In a small bowl, combine soup and sour cream. Spread half over the bottom of an 8-in. square baking dish coated with cooking spray. , Place 1/2 cup chicken and 1 tablespoon cheese down the center of each tortilla; roll up and place in the baking dish. Top with remaining soup mixture; sprinkle with remaining cheese. , Bake, uncovered, at 350° for 18-22 minutes or until heated through.
Nutrition Facts : Calories 658 calories, Fat 28g fat (10g saturated fat), Cholesterol 161mg cholesterol, Sodium 1370mg sodium, Carbohydrate 40g carbohydrate (6g sugars, Fiber 1g fiber), Protein 62g protein.
AUTHENTIC TEX-MEXICAN ENCHILADAS
Authentic enchilada recipe from San Antonio. The Enchilada Gravy recipe will make 3 quarts so use as much as you like then refrigerate or freeze the rest. Cook time includes time to make Enchilada Gravy and Chili con Carne. Prep time is the time to make the Enchiladas. Enchiladas can be frozen fully assembled then thawed and heated in the oven. This recipe looks complicated but it is so easy, just throw everything into two pots and simmer while rolling up the tortillas! Substitute store-bought enchilada sauce for the Tex-Mex lovers, the enchilada gravy is some heavy stuff!
Provided by MommyMakes
Categories Cheese
Time 35m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- Make Enchilada Gravy Sauce.
- Heat oil in large stockpot (at least 3 qt).
- Add flour and cook until browned, stirring constantly, you are making a roux, do not let it burn NOTE: this will have almost a "dough" consistency, don't be scared once the water is added it will thin into a thick gravy.
- Stir in chili powder, cumin, garlic, salt and pepper.
- Cook roux, stirring constantly, for at least 2-3 minutes. If you do not thoroughly cook the roux it will taste like flour mixed with oil.
- Gradually add the water, stirring until smooth.
- Boil gently for 15 minutes.
- Meanwhile make the Chili con Carne.
- Brown the ground beef in a large skillet.
- Add the garlic, cumin, bay leaf, salt and pepper.
- Cook for 15 minutes, stirring occasionally and adding a little water if the pan becomes dry.
- Add the chili powder and 1 cup of water and bring to a simmer.
- Simmer for 10 minutes, then remove the bay leaf and add the beans if using.
- Meanwhile make the Enchiladas.
- Preheat oven to 350°F.
- Soften tortillas, fill with American cheese and roll up.
- Place them seam side down in a baking dish and cover with Enchilada Gravy Sauce and Chili con Carne.
- Top with Pico de Gallo and more cheese to taste.
- Heat in oven for 10 minutes or until cheese is melted and enchiladas are heated through.
Nutrition Facts : Calories 740.8, Fat 50.5, SaturatedFat 9.6, Cholesterol 51.4, Sodium 1955.8, Carbohydrate 52.4, Fiber 6.4, Sugar 1.1, Protein 21.9
QUICK AND EASY CHICKEN ENCHILADAS
My friend Charlotte (thanks C!!) gave this to me...it is SO easy and just delicious! She likes corn tortillas, I like flour, and it tastes great with both...whatever your preference!
Provided by Troop Angel
Categories One Dish Meal
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Boil chicken until it falls apart, then shred.
- Mix 1/2 can of sauce and a little cheese with chicken.
- Put other 1/2 can on bottom of 11x9 baking dish.
- Microwave tortillas until soft.
- Roll chicken mixture into tortillas.
- Put in pan semi-tightly.
- Cover with remaining 2 cans sauce.
- Cover top with remaining cheese and bake at 350 until cheese is fully melted (usually about 20-25 min).
- Brown top slightly or to preference.
Nutrition Facts : Calories 474.4, Fat 25.2, SaturatedFat 12.9, Cholesterol 96.7, Sodium 1255.8, Carbohydrate 30.4, Fiber 3, Sugar 9.6, Protein 31.6
TEX-MEX ENCHILADAS
These are authentic Tex-Mex enchiladas as taught to me by a lady originally from Chihuahua, Mexico who then added a bit of Texas. They are super easy to put together and taste incredible! Watch out though, because there is nothing low-fat about them! I like to assemble these enchiladas in the morning or night before, come home and pop them in the oven. When cold, add 10 more minutes to the baking time. Leave out the onions for picky eaters.
Provided by SHCMEOW
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 5
Number Of Ingredients 7
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Mix the chili and enchilada sauce together in a small saucepan over medium-low heat, stirring occasionally as it simmers.
- Heat the vegetable oil and chili powder together in a small skillet over medium heat. Gently lay a tortilla in the hot oil and cook until the tortilla starts to puff. Remove with a spatula and place on a plate. Immediately sprinkle about 1/4 cup Cheddar cheese and 1 tablespoon chopped onion down the center of the tortilla; roll the tortilla tightly around the mixture and place, seam-side down, into the bottom of a 9x13-inch baking dish. Repeat this process until all the tortillas are used.
- Sprinkle about 2/3 of the remaining Cheddar cheese over the rolled enchiladas. Pour the warm chili mixture evenly over the enchiladas. Scatter the remaining Cheddar cheese over the layer of the chili mixture.
- Bake in the preheated oven until the top is bubbling, 20 to 25 minutes.
Nutrition Facts : Calories 932.6 calories, Carbohydrate 69.1 g, Cholesterol 108.1 mg, Fat 59 g, Fiber 10 g, Protein 35.1 g, SaturatedFat 24.2 g, Sodium 1775.8 mg, Sugar 10 g
QUICK MEXICAN CHEESE ENCHILADAS
This is an adopted recipe. I have updated the recipe to clarify directions. This can also be made with leftover chicken if desired. :)
Provided by Pamela
Categories Lunch/Snacks
Time 25m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- For sauce: Combine sour cream, peppers, green onions, soup, and enchilada sauce.
- Spread a thin layer of the sauce in the bottom of a 9 x 13 baking pan.
- In each tortilla place a small amount of grated cheese, reserving some cheese for the topping. Roll up and place seam side down in a 9x13 baking dish. Pour on the remaining sauce, making sure all tortillas are covered.
- Sprinkle top with more cheese and bake Enchiladas at 400 degrees for 20-30 minutes or till cheese is bubbly.
- To serve, place on plate and garnish with salsa, sour cream and a sprinkling of green onions.
Nutrition Facts : Calories 234.8, Fat 13.7, SaturatedFat 7.2, Cholesterol 31.8, Sodium 545.2, Carbohydrate 19.7, Fiber 1.4, Sugar 2.7, Protein 8.5
QUICK AND EASY 4-INGREDIENT ENCHILADAS
A very easy recipe for delicious enchiladas. There are never any leftovers, and they are great to take to potlucks or family gatherings.
Provided by Ritak96
Categories World Cuisine Recipes Latin American Mexican
Time 1h10m
Yield 9
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
- Arrange taquitos in the prepared baking dish.
- Blend enchilada sauce and cream of mushroom soup together in a blender until smooth; pour over taquitos. Sprinkle Cheddar cheese over sauce layer.
- Place dish on the middle rack in the preheated oven; cook until heated through, about 45 minutes. Cool for 15 minutes before serving.
Nutrition Facts : Calories 893.6 calories, Carbohydrate 91.9 g, Cholesterol 76.2 mg, Fat 45.2 g, Fiber 6.5 g, Protein 37.5 g, SaturatedFat 13.9 g, Sodium 1875.1 mg, Sugar 4.9 g
CHEESE ENCHILADAS
You won't bring home leftovers when you make this cheese enchilada recipe. With a homemade tomato sauce and cheesy filling, they always go fast. You can substitute any type of cheese you wish. -Ashley Schackow, Defiance, Ohio
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. In a large saucepan, combine first six ingredients; bring to a boil. Reduce heat; simmer, uncovered, until thickened, 4-5 minutes, stirring occasionally. , Mix sour cream, parsley, salt and pepper; stir in Monterey Jack cheese, 2 cups cheddar cheese and onions. Spread 2 tablespoons sauce over each tortilla; top each with about 1/3 cup cheese mixture and roll up. Place in two greased 13x9-in. baking dishes, seam side down. Pour remaining sauce over top. , Bake, uncovered, 20 minutes. Sprinkle with remaining cheddar cheese. Bake until cheese is melted, 4-5 minutes. If desired, serve with toppings. Freeze option: Cover and freeze enchiladas before baking. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
Nutrition Facts : Calories 778 calories, Fat 42g fat (23g saturated fat), Cholesterol 106mg cholesterol, Sodium 1741mg sodium, Carbohydrate 66g carbohydrate (4g sugars, Fiber 6g fiber), Protein 34g protein.
SUPER EASY CHEESY ENCHILADAS
When you don't have a lot of time or money. I made this for my family for around a dollar per serving. If the only Mexican food your kids will touch is cheese quesadillas (cheese melted on a tortilla), give this a try as a "step up". My picky picky DD was okay with cheese enchiladas when we told her it was cheese in a tortilla with a sauce on top. Now she has been known to eat spinach enchiladas and chicken enchiladas! :) She gave this recipe two thumbs up. :)
Provided by CraftScout
Categories Cheese
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- First, you want to mix the first four ingredients together until they are really well combined. Seriously, you will not see any little shreds of cheese and it will have the texture of stiff play dough (this is important).
- Preheat your oven to 350 and grab a pan. I used an 11x7 inch oval baking dish, but you can also use an 8inch square.
- Pour about 1/4 of the enchilada sauce into the bottom of the pan and swirl the pan until the bottom is coated.
- Reach in with your clean hands and grab about 2 tablespoons of cheese mixture in your hands and shape into a log. Roll a tortilla around this log and place in the pan. Repeat for the rest of the cheese and tortillas.
- Pour the rest of the sauce on top, spreading it to cover.
- Sprinkle the last 1/2 cup of cheese on top, and place in the oven. Bake 20-30 minutes or until hot and bubbly.
- For OAMC: Freeze before cooking, thaw in refrigerator and bake according to directions.
REAL MEXICAN ENCHILADAS
This is the way we make Enchiladas in Mexico. It came from my great grandma' and my grandma serves them in her restaurant, They are delicious and easy to make. (not hot at all)
Provided by ana schroth
Categories Mexican
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 10
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.
More about "quickmexicancheeseenchiladas recipes"
30 MINUTE MEXICAN ENCHILADAS RECIPE - THE SPRUCE EATS
From thespruceeats.com
Ratings 412Calories 677 per servingCategory Entree, Lunch, Dinner
ENCHILADAS - TRADITIONAL AND AUTHENTIC MEXICAN RECIPE - 196 FLAVORS
From 196flavors.com
5/5 (1)Category Main CourseCuisine Latin American, MexicanTotal Time 2 hrs
QUICK & EASY CHICKEN ENCHILADAS - HEALTHY SEASONAL RECIPES
From healthyseasonalrecipes.com
MEXICAN ENCHILADAS RANCHERAS RECIPE - THE SPRUCE EATS
From thespruceeats.com
MEXICAN ENCHILADAS – THE TRAVEL BITE
From thetravelbite.com
NOTHING BUT CHEESE ENCHILADAS | DUDE THAT COOKZ
From dudethatcookz.com
ENCHILADA RECIPES | ALLRECIPES
From allrecipes.com
QUICK AND EASY RED SAUCE ENCHILADAS - MEXICAN PLEASE
From mexicanplease.com
QUICK BEAN AND CHEESE ENCHILADAS - THE WEARY CHEF
From wearychef.com
10 BEST MEXICAN CHICKEN QUESADILLAS RECIPES - YUMMLY
From yummly.com
BEST HOMEMADE & QUICK ENCHILADA SAUCE (TOP 10 WAYS TO USE IT!)
From dinnerthendessert.com
HOW TO MAKE ENCHILADAS AS GOOD AS YOUR FAVORITE MEXICAN …
From bhg.com
QUICKIE MEATLESS ENCHILADAS - AGGIE'S KITCHEN
From aggieskitchen.com
MAKE-AHEAD MEXICAN: ENCHILADAS AND OTHER RECIPES
From thespruceeats.com
10 BEST AUTHENTIC MEXICAN CHEESE ENCHILADAS RECIPES - YUMMLY
From yummly.com
EASY CHICKEN ENCHILADAS - BAKING MISCHIEF
From bakingmischief.com
CHEESE ENCHILADA RECIPE (54 CENTS/SERVING) - GOOD CHEAP EATS
From goodcheapeats.com
THE BEST EASY CHEESE ENCHILADAS RECIPE WITH ENCHILADA SAUCE
From emilyenchanted.com
CHICKEN ENCHILADAS - HOW TO MAKE THIS QUICK & TASTY MEXICAN …
From tamingtwins.com
THE BEST CHEESE ENCHILADAS - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
EASY BEEF ENCHILADAS - FAMILY FRESH MEALS
From familyfreshmeals.com
SUPER EASY CHEESE ENCHILADAS RECIPE - ONLY 3 INGREDIENTS!
From thenovicechefblog.com
CHICKEN ENCHILADAS | RECIPETIN EATS
From recipetineats.com
40 EASY MEXICAN DINNER RECIPES THAT TAKE 30 MINUTES OR …
From tasteofhome.com
CHILI CHEESE ENCHILADAS - A FAMILY FEAST®
From afamilyfeast.com
HOW TO MAKE THE BEST ENCHILADAS ROJAS - YOUTUBE
From youtube.com
17 ENCHILADA RECIPES FOR A RESTAURANT-CALIBER COMFORT FOOD MEAL
From bhg.com
CHILE CON CARNE ENCHILADAS – MODERN HONEY
From modernhoney.com
SIMPLE CHICKEN ENCHILADAS | FEASTING AT HOME
From feastingathome.com
ENCHILADA RECIPES CHICKEN, CHEESE & MORE | TASTE OF HOME
From tasteofhome.com
EASY CHEESE ENCHILADAS AT HOME • LOVE FROM THE OVEN
From lovefromtheoven.com
ENCHILADAS WITH CHICKEN & CHEESE | MEXICAN RECIPE - YOUTUBE
From youtube.com
CHEESY ENCHILADAS RECIPE | MYRECIPES
From myrecipes.com
EL CHICO CHEESE ENCHILADAS - COPYKAT RECIPES
From copykat.com
CHEESE ENCHILADAS | AUTHENTIC TEX-MEX RECIPE - THE ANTHONY …
From theanthonykitchen.com
HOW TO MAKE PERFECT MEXICAN ENCHILADAS - THE SPRUCE EATS
From thespruceeats.com
ENCHILADA PASTA - DAMN DELICIOUS
From damndelicious.net
You'll also love