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hey does anyone know a Really good Authentic mexican enchilada recipe? gosh im really craving that right now..lol

2006-07-10 10:04:10 · 3 answers · asked by Anonymous in Food & Drink Cooking & Recipes

3 answers

Here is the recipe I use -

Enchiladas

2-13 Oz Cans Cooked Chicken
½-Cup Salsa
½ -Cup Sour Cream
4-Green Onions – Chopped
10-Tortillas
1-10 Oz Can Old El Paso Enchileada Sauce
2-Cups Shredded Cheese – Divided (I use Mexican Blend)


Heat oven to 375 degrees. Spray sheet cake pan with Pam. In a bowl mix chicken, salsa, sour cream, green onions and 1 cup of the cheese and 1/3 the enchilada sauce. Divide mixture evenly between the 10 tortillas. Roll up and place seam side down in pan. Top with remaining enchilada sauce and remaining cup of cheese. Bake 20 to 25 minutes.

2006-07-10 11:05:40 · answer #1 · answered by Anonymous · 0 0

Green or Red Enchiladas

Ingredients

(5 servings)

2 c Basic Green Sauce
1 c Dairy Sour Cream
10 Flour Or Corn Tortillas; **
3 c Cooked Chicken; Shredded
1 c MontereyJack Cheese;Shredded
1 Dairy Sour Cream
Basic Green Sauce
Servings: 8
1 c Onions; Chopped, 2 Med.
1/2 c Vegetable Oil
10 oz Fresh Spinach; Chopped
1/2 lb Tomatillos; Coarsely Chopped
4 oz Green Chiles; Chopped, 1 cn
2 Cloves Garlic; Crushed
1 tb Oregano Leaves; Dried
1 c Chicken Broth
2 c Dairy Sour Cream


Instructions

Servings: 5
Cook and stir onions in oil in a 3-quart saucepan until tender. Stir in remaining ingredients except broth and sour cream. Cover and cook over medium heat for 5 minutes, stirring occasionally. Place mixture in food processor workbowl fitted with steel blade or in a blender container; cover and process until smooth, about 1 minute. Return mixture to saucepan; stir in broth. Heat to boiling; reduce heat. Simmer uncovered for 10 minutes. Stir in sour cream. Cover and refrigerate any remaining sauce.
Makes about 4 cups of sauce.
** Tortillas should be 6-inches in diameter and should be warm.
Prepare basic green sauce and stir in the 1 cup of sour cream. Heat oven to 350 degrees F. Dip each tortilla into the sauce to coat both sides. Spoon 1/4 cup of the shredded chicken onto each tortilla and roll up. Place seam sides down in a 13 X 9 X 2-inch ungreased baking dish. Pour remaining sauce over enchiladas and sprinkle with the cheese. Bake, uncovered, until cheese is melted, about 15 minutes. Serve warm with sour cream.
RED ENCHILADAS:

Substitute 2 cups of the Basic Red Sauce for the Basic Green sauce. Substitute 3 cups of shredded cheese or cooked beef for the chicken.
Basic Red Sauce
Servings: 4
8 Ancho Chilies 3 1/2 cups Warm Water 1/2 cup Onion; Chopped 2 Garlic; Cloves, chopped 1/4 cup Vegetable Oil 8 oz Tomato Sauce; 1 cn 1 Tbs Oregano Leaves; Dried 1 Tbs Cumin Seed 1 tsp Salt
Cover chiles with warm water. Let stand until softened, about 30 minutes; drain. Strain liquid; reserve. Remove stems, seeds and membranes from chilies. Cook and stir onion and garlic in oil in a 2-quart saucepan until onion is tender. Stir in chilies, 2 cups of the reserved liquid and the remaining ingredients. Heat ot boiling, reduce heat. Simmer, uncovered, 20 minutes; cool. Pour into a food processor workbowl fitted with steel blade or into a blender container; cover and process until smooth. Cover and refrigerate up to 10 days.
Makes about 2 1/2 cups sauce.

2006-07-11 01:23:14 · answer #2 · answered by scrappykins 7 · 0 0

take grill chicken bell peppers, onions, all chopped and place them in a tortilla with pepperjack cheese on top.

2006-07-10 17:09:54 · answer #3 · answered by katezambelli 1 · 0 0

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