I'm looking for authentic Mexican recipes....enchiladas especially. Any recipes would be great!?

Answer 1

Easy Enchiladas

Brown 2 lbs. ground beef with one small diced onion until beef is done.
While meat is cooking heat 1 cup of vegetable oil in a small fry pan.
Grease should be hot but not smoking. Dip corn tortillas in grease for about 5 seconds on each side, this will make them soft. Drain on a paper towel.

Combine in a sauce pan 1 - 15 oz.can of Wolf Brand Chili (or your favorite) with 1 - 19 oz. can of Red Enchilada sauce - I use Old El Paso.

Grate 8 oz. of cheddar cheese.

Take a corn tortilla and fill with a big spoon of meat mixture, a little cheese then roll up and place in a 9 x 11 baking pan...continue until you have a pan full of rolled enchiladas, then pour sauce over, top with remaining cheese and bake for about 15 minutes in a 300 degree oven.

Serve with your favorite salsa or sour cream. A good side dish for this is Spanish Rice - MMMMMM good!

Answer 2

Green Chicken Enchiladas

Bonless skinless chicken - either white or dark whichever you prefer
1 jar Heinz Chicken Gravy
1 can Green Enchilada Sauce
8oz Sour Cream
Corn Tortillas

Boil chicken until done using whatever you want to season (I use chopped onion, fresh
jalapeno, garlic, salt and pepper)

While that is cooking mix together your gravy, sauce and sour cream.

When chicken is done, let cool a little and put in a chopper to chop it up.

You need to soften the tortillas in hot oil. Do not let them get hard. You are just putting
them in there long enough to make them bubble.

Spread some of sauce on tortillas - not too much - then add chicken.
Roll them and place them in a baking dish with seam side down.

After your pan is full, spoon some of remaining sauce mixture on top of each enchilada -
but don't make them soggy.
Sprinkle with cheese and bake at 350 for about 35 minutes.

Answer 3

Beef Enchiladas

1 pound ground beef

1 onion, chopped

15 ounce jar marinara sauce

1 tablespoon chile powder * see note

1/2 jar chipotle salsa

4 large flour tortillas

1 cup Monterey jack cheese, shredded

In small bowl, mix together marinara sauce and chile powder. Add salsa and mix together. In crockpot, place beef, onion, marinara mixture. Put on high for 3 hours, stir every once in awhile. To make enchiladas: Preheat oven to 350F. Place tortillas in a paper towel and put in the microwave for 25 seconds to soften. Remove and place 2/3 cup of the beef mixture in the center of the tortilla. Wrap up, wonton style and place in the bottom of a casserole that has some red sauce on the bottom. Fill remaining tortillas and place in casserole. Top with the marinara sauce and cheese. Bake at 350F for 20 minutes until cheese is melted and sauce is bubbly. Serve it with some white rice or some refried beans.

Answer 4

Awesome Chicken Enchiladas

4 skinless, boneless chicken breast halves
1 onion, chopped
1/2 pint sour cream
1 cup shredded Cheddar cheese
1 tablespoon dried parsley
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1 (15 ounce) can tomato sauce
1/2 cup water
1 tablespoon chili powder
1/3 cup chopped green bell pepper
1 clove garlic, minced
8 (10 inch) flour tortillas
1 (12 ounce) jar taco sauce
3/4 cup shredded Cheddar cheese
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a medium, non-stick skillet over medium heat, cook chicken until no longer pink and juices run clear. Drain excess fat. Cube the chicken and return it to the skillet. Add the onion, sour cream, Cheddar cheese, parsley, oregano and ground black pepper. Heat until cheese melts. Stir in salt, tomato sauce, water, chili powder, green pepper and garlic.
Roll even amounts of the mixture in the tortillas. Arrange in a 9x13 inch baking dish. Cover with taco sauce and 3/4 cup Cheddar cheese. Bake uncovered in the preheated oven 20 minutes. Cool 10 minutes before serving.

Answer 5

Grapeseed oil (or another high smoke-point oil such as peanut or canola oil)
12 corn tortillas
1 medium onion, chopped
1 clove of garlic, minced
1 cup of salsa (Mild prepared salsa or make your own using cooked or canned tomatoes, roasted green chiles, onions, cilantro, oil and vinegar. Do not use salsa made with fresh, uncooked tomatoes for this dish.)
3 Tbsp of tomato paste
1 cup water
1 cup of canned crushed tomatoes (preferably fire roasted)
Olive oil
1 lb of mild cheddar or longhorn or any mild yellow cheese, grated
A handful of cilantro
1 cup of sour cream
Half a head of iceberg lettuce

1 Preheat oven to 350 degrees F.

2 In a large fry pan at high heat add 3 Tbsp of grapeseed oil. Add a tortilla to the pan. Cook for 2-3 seconds, lift up the tortilla with a spatula, add another tortilla underneath. Cook for 2-3 seconds, lift again, both tortillas, and add another tortilla underneath. Repeat the process with all the tortillas, adding a little more oil if needed. This way you can brown and soften the tortillas without using a lot of fat. You do this process to develop the flavor of the tortillas. As the tortillas brown a little, remove from the pan one by one to rest on a paper towel, which absorbs any excess fat.

2 Sauté up the chopped onion and garlic, then turn off the heat. Add 1 cup of salsa. Dissolve 3 Tbsp of tomato paste into 1 cup of water, add to pan. Add 1 cup of crushed fire roasted canned tomatoes. Taste. If the sauce tastes too vinegary, add a teaspoon of sugar.

3 Put some olive oil on the bottom of a large casserole pan. Take a tortilla, cover 2/3 of it lightly with the shredded cheese, then roll up the tortilla and place it in the casserole pan. Continue until all tortillas are filled and rolled. Add sauce to the top of the tortillas in the the casserole pan. Make sure all are covered with the sauce. If not, add a little water. Cover the whole thing with the rest of the grated cheese. Put the casserole in the oven for 10 minutes or until the cheese melts.

4 Garnish with cilantro and sour cream. Serve with sliced iceberg lettuce that has been dressed only with vinegar and salt. See Perfect Guacamole for a great guacamole avocado side dish.

Serves 4.

Answer 6

ENCHILADAS

3 lbs. of chicken breast, boiled, cut into small pieces.
40 soft shells (aztec brand doesn't hold up well!)
2 family sized cans of tomato sauce
2 large cans enchilada sauce
1 large container of sour cream
1 large family sized can of cream of mushroom soup
2 packets of taco seasoning mix
2 bell peppers, green, red, or yellow
1 medium onion
1 tbsp. cumin
1 jar of your favorite salsa
1 package shredded taco cheese
salt & pepper to taste

This recipe makes a LARGE recipe. You can scale it down by cutting ingredients in half.
Combine the chicken/or other meat, taco mix, onion, bell pepper, cumin, and salt & pepper to taste. Also add in the mushroom soup. Cook over heat till you have a nice creamy mix & taste.

10-15 minutes before you are done cooking the above mixture, add the sour cream and the salsa. Mix well and set aside.

Combine 2 lg. can tomato sauce and 2 lg. can enchilada sauce in a bowl. Place 1/2 of this mixture in another bowl.

Spread some of the red sauce in bottom of pan and dip the shells in the sauce. Place the shells on pan and fill with mixture, roll tight, place in pan.

Save some red sauce for the top. Fill pan and top with remaining sauce and taco cheese, cover with foil.

Heat 20-30 mins. at 350 until cheese is melted and heated through.

ENJOY!

NOTE: You can also use any type of other meat you prefer - turkey, beef, etc

MEXICAN BEANS

1 pound ground beef
1 can kidney beans
1 can pinto beans
1 can corn
1 can rotel tomatoes
1 pkg. ranch dressing mix
1 pkg. tortilla chips
1 8 oz. pkg shredded Mexican cheese (opt.)

Brown ground beef drain and return to pot. When adding canned vegetables add the juice as well. Add kidney beans, pinto beans, corn, rotel tomatoes, and package of ranch dressing.
Simmer for 30 minutes. And serve over tortilla chips. Add cheese on top (optional).

Recipe is very easy to double for larger crowds.

TRUE MEXICAN TORTILLAS

3 cups water
1/2 tsp. baking powder
1 1/2 tablespoons vegetable oil or lard
2 pounds flour
1 teaspoon salt

Heat the water, baking powder, vegetable oil or lard, and salt until it's hot, but just not too hot, just hot enough so that you can touch the water and not be burned.
In a large bowl, pour in the water mixture and add the flour a little-bit at a time until you are finished with the remaining flour. Make sure to mix the water mixture and flour together well. You should have a smooth and elastic dough. Do not use a machine to mix the dough (use your hands).

After mixing the ingredients, cover the dough and refrigerate for about 15 minutes. (This will make the dough easier to work with).

Then take out the dough and heat up a "comal", or if you don't have one, simply use a pan. A cast iron skillet works well.

While the pan is heating up, start rolling the tortillas. Sprinkle a small amount of flour on the rolling surface so that the tortillas won't stick.

After they are made, start cooking them. When done, keep them warm in foil paper, or like it's done in Mexico, with a soft towel.

Good luck with this recipe. This will show if you have a little Mexican in you.

CUERNITOS (MEXICAN WEDDING COOKIES)

1/2 C. powdered sugar
1 C. butter, softened
2 tsp. almond extract
1 tsp. vanilla extract
2 C. flour
1/4 tsp. salt
optional:
1 C. finely chopped or ground almonds or pecans

Preheat oven to 325
In large bowl, beat 1/2 cup powdered sugar, butter, and extracts until light and fluffy. Stir in flour, salt, and almonds or pecans (if desired). Mix until dough forms. Shape into 1 inch balls, or crescents. Place on ungreased cookie sheet.

Bake at 325 for 15-20 minutes. Watch closely until set but not brown. Remove from cookie sheet, cool slightly and roll in powdered sugar. Let cool completely and roll again.

Answer 7

I love Daisy Cooks she breaks down recipes simply
Check out her website http://daisycooks.com/
it is conveniently in english and in spanish

Answer 8

http://mexican-recipes.chef2chef.net/

Answer 9

Cheese Enchiladas
1 dozen corn tortillas
4 cups grated pepper jack cheese
2 cups chopped green onions, include tops
6 cups enchilada sauce, canned or homemade
2 cups sliced ripe olives, drained
lard or cooking oil as needed
Sour cream
Salt and pepper to taste
Mix cheese with only 1 cup of olives and onions in bowl. Soften tortillas in hot cooking oil or lard in a frying pan. Dip each tortillas in heated enchilada sauce. Add desired amount of cheese filling to each tortilla and roll into tubes, then place in a baking pan until all tortillas are filled and rolled. Pour some sauce over top of rolled enchiladas to soften, sprinkle with grated cheese on top. Bake uncovered in overn 350 F. for 25 minutes. Garnish top with remaining onion,more cheese, remaining olives and sour cream if desired. Pour remaining enchilada sauce over the top and serve. (Enchiladas may also be filled with favorite prepared meats).

Enchilada Sauce
1 can tomato sauce
3 tbsp red chili powder
2 tbsp flour
1 tsp ground cumin
3 cups water
3 tbsp bacon drippings
salt and pepper to taste
Mix tomato sauce, salt, pepper, ground cumin in 2 cups of water. Mix chili powder and flour separately in 1 cup water. Mix all ingredients together in a saucepan. Add bacon drippings and simmer 20 minutes, stirring occasionally. Enchilada sauce is done when consistency is like a medium gravy.

Arroz con Pollo/Chicken and Rice
Ingredients:
Chicken Broth:
3 tbsp olive oil
1 2/3 quarts water
2 1/2 to 3 lbs. Chicken breasts
1 minced garlic clove
1 tsp. salt
1 bay leaf

Rice:
3 tbsp. olive oil
1 cup long grain rice
1/2 cup chopped onion
1 minced garlic clove
1/2 cup green or red pepper
1/2 cup fresh cut roma tomatoes
4 to 5 cups chicken stock (above)
1/2 tsp cumin
1 tsp pasilla chili
1/2 tsp pepper
1/2 tsp salt
Dash garlic salt
8 oz can tomato sauce
1 cup water
Chicken (above)

Begin by browning chicken in olive oil—15 minutes for each side on medium low heat. Then add water, garlic, salt and bay leaf.
Cook covered on medium heat until chicken is tender. While chicken is cooking, prepare diced onion, peppers, garlic and tomatoes. When chicken is done, begin the rice. Add olive oil to a skillet. When the oil has heated, add rice. Brown the rice, then add onion, garlic, and red or green peppers. Continue to brown and sauté these ingredients. Add fresh tomatoes, chicken stock, salt, pepper, cumin, chili and garlic salt. Mix in tomato sauce. Cook rice over medium heat for approximately 45 minutes, stirring occasionally and adding a little water if rice becomes dry. When rice is done, add chicken—break chicken breasts up into 6 pieces and mix into rice. Serves 6.

Albondigas/Meat Balls
Ingredients:
2 lbs. ground beef
2 eggs
2 cups chopped green/red peppers
2 cloves garlic, minced
1/2 cup pre-cooked long grain white rice
3 tbs diced onion
1/4 tsp oregano
3 tbs olive oil
1 can (8 oz.) tomato sauce
2 tsp ground cumin
1/2 cup cilantro
1 cup diced potatoes
1 cup chopped, stewed tomatoes
bay leaf
Salt and pepper to taste
3-4 quarts water as needed
Mix ground beef with eggs, rice, peppers, cumin, garlic, onion, oregano. Shape into balls 1 1/2 inches diameter. Slowly brown meatballs in a skillet with olive oil, turning occasionally. Add a little water (2 cups at a time), tomato sauce, bay leaf, salt and pepper to skillet as meat balls continue to cook and soak of the sauce. Add tomatoes and diced potatoes, cooking until tender. Add more water as needed. Serve with Spanish rice and warm tortillas.

Answer 10

definitely go to allrecipes.com!