Anyone have a good receipe for enchiladas?

Question

Specific ingredients please ....

Answer 1

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 2

For the Enchiladas:

12 corn tortillas
1/2 cup olive or canola oil
2 large yellow onions
4 cups grated Longhorn cheese
Chili Gravy (recipe follows)
For the Chili Gravy
2 tablespoons shortening or lard
2 tablespoons flour
2 tablespoons chili powder (see below)
3 cups Warm water
salt to taste
For the Chili Gravy, make a light roux by melting the shortening or lard in a skillet and stirring in the flour. Stir and cook a few minutes until the flour has browned a little. Add the chili powder, water and salt, and continue to stir and cook until mixture has thickened. Set aside and keep warm.
For the Enchiladas, lightly grease a 9x13-inch Pyrex dish, and preheat your oven to 400°F degrees.

Chop the onions, grate the cheese, and set aside.

Heat the oil in a second skillet. Have the corn tortillas ready.

Putting the enchiladas together is just a series of steps. And if you're the kind of cook that freaks out when the kitchen gets a little messy, you might want to consider finding a good Tex-Mex restaurant instead.

Pick up a tortilla with tongs and place it into the hot oil for about 15 seconds. This first step is to soften the tortilla.
Remove the tortilla from the oil, letting the excess oil drip back into the skillet.
Dip the tortilla into the chili gravy, coating both sides.
Place the now-coated tortilla in the 9x13-inch pan, put a handful of grated cheese and onion on one edge of the tortilla, and roll it up.
Place the rolled tortilla flat-side-down in one end of the pan.
Repeat ths process with the remaining 11 tortillas. The pan should be full.
Pour the remaining Chili Gravy on top of the enchiladas.
Sprinkle the enchiladas generously with the remaining grated cheese.
Bake for about 10 minutes until the cheese is bubbly. Serve at once.

Answer 3

I guess I can't read you asked for a receipe and I so didn't ..lol ok here is my recipe for enchilades

8 -12 Flour tortillas or corn ones fried
1 green pepper-chopped
1 med. onion-chopped
about 4 boneless skinless chicken breasts,cooked and cut into bite sized pieces
1 pkg. of enchilada mix
Lots of shredded cheddar cheese-the more the merrier i say..lol
1 lg can of red sauce

1 deep cake pan and a can of cooking spray and some foil..

Preheat oven to 375 degrees. Spray your cake pan with cooking spray, and add a layer of red sauce to bottom of pan. Cook onion,& green pepper, together with the enchilada mix, cooking according to the directions on the pkg. While that is cooking lay out on either a clean counter or on wax paper (for easier clean up) 8 flour tortilla wraps, & sprinkle some cheese inside of them.When the enchilada mix is done, add chicken and mix it all together in a lg bowl. Place I'd say a 1/4 c. of your enchilada mixture in your tortillas and wrap..-Mine are always messy I barley get them shut when I'm done with them- lol.. Place seam side done in pan and do 2 layers if you have to and put red sauce in between layers and on the top layer too. Top off with the rest of the cheese..-You may want to place a cookie sheet under the cake pan to help catch any mess from the extra cheese. Place foil over the pan of enchiladas-grease with cooking spray the underneath so it don't stick to the cheese. Place in oven until cheese is melted and the inside is nice and hot. -45? min.. Top with sour cream and more onion at the table

Answer 4

Beef Enchiladas:

Filling:
1 lb ground beef
1 medium onion, diced
1/2 c sour cream
1 c cheddar
2 TBS parsley
1/4 tsp pepper
Sauce:
1/3 c bell pepper
2/3 c water
1 TBS chili powder
1/2 tsp oregano
1/4 tsp grd cumin
2 whole green chilies, chopped
1 clove garlic, minced
1 can (15oz) tomato sauce
corn tortillas
Garnish: cheese, sour cream, chives, black olives

Cook ground beef and onion, drain. Add rest of filling ingredients,
stir and set aside. Cook bell pepper in water, add rest of ingredients. Heat to boiling, reduce heat and simmer 5 minutes.
Dip each tortilla into sauce and coat. Fill with beef filling and place
into ungreased baking dish. Pour remaining sauce over top. Bake 20 min at 350.

Cheese enchiladas:
Use 2 c monterrey jack cheese instead of ground beef. Sprinkle with 1 c cheese before baking.

Answer 5

EASY CHEESY CHICKEN ENCHILADAS

8 soft corn tortillas
Filling:
3 cups chicken broth
4 pieces boneless skinless chicken breast, 6 to 8 ounces
1 bay leaf, fresh or dried
2 sprigs fresh oregano
1 small onion, quartered
2 tablespoons tomato paste
1 teaspoon chili powder, 1/3 palm full
1 teaspoon ground cumin
Salt
Sauce:
2 cups tomato sauce
2 teaspoons hot cayenne pepper sauce, several drops
1/4 teaspoon ground cinnamon, 2 pinches
1 teaspoon chili powder
2 1/2 cups Monterey Jack shredded cheese, available on dairy aisle

Preheat the oven to 275 degrees F.
Wrap corn tortillas in foil and warm in the oven. Bring broth to a boil in a saute pan. Set chicken into broth with bay and oregano and onion. Return to a boil, cover and reduce heat to simmer. Poach chicken in broth 10 minutes. Remove chicken breasts to a bowl and shred with 2 forks. Add 1/2 cup of cooking liquid and tomato paste, spices and salt and work through the chicken using the forks.
Combine all sauce ingredients and heat through, keeping warm until needed.
Remove tortillas from oven and switch broiler on high.
Pile chicken mixture into warm corn tortillas and roll. Line casserole or baking dish with enchiladas, seam side down. Pour hot tomato sauce over the chicken enchiladas and top with cheese. Place in enchiladas in hot oven 6 inches from broiler and broil 5 minutes to melt cheese and set enchiladas. Serve.

Answer 6

I like to use beef taco meat (I cheat and use taco seasoning) with corn torillas. I made the sauce from scratch, it's called a rue. 4 tablespoon flour
1/4 cup cooking oil
2 tablespoons chili powder
2 teaspoons cumin
1 teaspoon salt
2 cloves garlic, crushed
2 cups hot water
2/3 cup tomato sauce

Brown the flour in a large frying pan. Add the spices,then the oil. Heat and stir to avoid lumps When smooth, slowly add the water and tomato sauce stiring all the time. When all is smooth, simmer until thick Add your own hot peppers to your taste.

Answer 7

cheesy chicken enchiladas

2 lbs chicken (cooked and shredded)

1 can cream of chicken soup

1 cup sour cream ( or more if you like)

12 oz chedder cheese (shredded, you can use more or less as you like)

1 small can enchilada sauce (i like green but some like red)


10 flour tortillas


mix chicken ,soup, sour cream, and cheese..
put mixture into flour tortillas ,roll up.
put fold side down...put sauce over all .sprinkle with a little cheese if you want..bake 350 for 20 to 30 min..

Answer 8

go to allrecipes.com!