I need a recipe for enchiladas?

Question

Do you know any good enchilada recipes?

Answer 1

this is the best recipe for chicken enchiladas

INGREDIENTS
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 (optional)
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

Try these New Mexico style! The following is one serving...

Three flour tortillas. 1/3 pound ground beef. 3 tablespoonsful shredded sharp cheese. 1/4 cup diced onion. 1 cup shredded lettuce. 1/3 can Old El Paso enchilada sauce - use the mild, medium or hot stuff depending on your personal tastes.

Warm the tortillas in a toaster oven if you have one, or in a regular oven set to "warm". While that's happening, brown the ground beef and onion together. When it's cooked through, drain any fat and stir in the enchilada sauce and let that get good and warm. Then place one tortilla on a plate. Spoon a third of the meat and sauce mixture on top. Place a third of the lettuce in that and a third of the cheese on that. Stack another tortilla atop this and repeat with the beef mixture, lettuce and cheese. Do the same with the third tortilla. Fry one egg and place on top of the dish sunny side up. Serve immediately with extra warmed enchilada sauce. Ice tea to drink and sopapillas and honey for dessert.

Answer 3

ENCHILADAS

This is my recipe

I use FLOUR tortillas (12)
1 to 1 & 1/2 lbs monterey jack cheese (shredded)
2 lb cooked ground beef (crumbled)
2 bunch green onions (chopped/ 1/4 to 1/2 ")
2 can Black olives (course chopped)
3 lg cans (old el paso) Enchilada sauce

{put 1cup of cooked ground beef back
1/2 cup green onions
1/3 cup olives
11/4 cups enchilada sauce}
TO BE USED LATER

Put Enchilada sauce in frying pan and heat on low
Have ingredients ready
Dip tortillas in sauce until sauce is soaked in tortilla
On cookie sheet put tortilla and fill with ingredients and roll up and push to one side.
continue with the rest of ingredients.
Use left over sauce to pour on top as well as any other ingredients
Bake 300 degrees until cheese is melted


RICE SIDE DISH
2 cups long grain rice
1/2 medium onion (chopped)
3 TBS canola oil
put ingredients in 4 quart pan w/lid
brown all ingredients (browning rice give a nutty flavor)

Then add
4 cups of water
1 can of vegetable beef soup(Campbells)
1 small can enchilada sauce
put saved ingredients in as well

Simmer on low with lid maybe 20 minutes
set off burner and let sit for 20 or 30 minutes

Refried beans

Open 2 or 3 cans of refried beans add sharp cheddar cheese and stir on low until melted. EASY HUH!

I hope you try this particular recipe
It will give a whole new meaning to enchiladas

Good Luck which ever you choose!

Answer 4

Enchiladas Recipe

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.