Anyone have a recipe for Carne Enchilada?

Answer 1

carne enchilada is different from enchiladas.
make a dry redchile sauce by getting guajillo chiles, toasting them on a griddle until aromatic, adding some onion, garlic, tomato and cumin.....fry the sauce and reduce, flank steak or any other thin cut, cover in sauce then quick flash fry the meat...viola...carne enchilada....

Answer 2

This Site Might Help You.

RE:
Anyone have a recipe for Carne Enchilada?

Answer 3

Enchiladas:
2 1/2 pounds flank steak, cooked
Vegetable oil
1/2 cup chopped cilantro
1/2 cup finely chopped onion
16 corn tortillas
1/2 cup oil, for frying tortillas
1 cup shredded monterey jack, plus 1 cup
1 cup shredded cheddar
Salt and freshly ground black pepper
Cilantro cream sauce, recipe follows

Preheat the oven to 350 degrees F.
Chop the cooked flank steak to a fine dice. Saute chopped flank steak in a little oil for 1 to 2 minutes, or until heated through. Add cilantro and onion and cook for 5 minutes. Remove from heat. Combine the 1 cup of the monterey jack and 1 cup of the cheddar and mix well. Add cheese to steak mixture. Stir well and reserve, covered.
In another saute pan, heat oil over medium heat. Fry tortillas, one at a time, just until soft, about 10 seconds. Pat tortillas dry on paper towels. Portion out beef mixture evenly among the 16 tortillas and roll up. Place enchiladas on a baking sheet or in 1or 2 rectangular casserole dishes.
Cover enchiladas with cilantro cream sauce and top with remaining cheese. Bake for 6 to 8 minutes, or until cheese melts and sauce is bubbling.

Cilantro Cream Sauce:
4 bunches cilantro
1 jalapeno, roasted and deseeded
1 cup heavy cream
1 tablespoon cumin
Salt and pepper

Blanch cilantro in boiling water for 30 seconds and puree in blender with jalapeno. In a saucepan reduce heavy cream by half. Stir in cilantro-jalapeno puree and cumin. Adjust with salt and pepper.

Answer 4

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Answer 5

Beef Enchiladas With Red Chile Sauce
Yield: 1 Serving

Ingredients

RED CHILI SAUCE:
3 oz. dried ancho chilies
-(about 5), toas
seeded, deveined, rinsed
2 1/2 c boiling water
2 Tbsp. vegetable oil
2 Tbsp. tomato paste
1 clove garlic, minced
1/2 tea. Salt
1/2 tea. dried oregano leaves,
-crushed
1/4 tea. ground cumin
1/4 tea. ground coriander
BEEF ENCHILADAS:
1 1/2 lbs. lean boneless beef
-chuck
1/2 tea. salt
2 Tbsp. vegetable oil
1/2 c finely chopped white onion
3/4 c beef broth
1/4 c raisins (optional)
1 clove garlic minced
1/2 tea. ground cloves
1/4 tea anise seeds, crushed
12 corn tortillas ( 6-inch
-diameter)
1/4 c sour cram
1/2 c sliced pitted ripe olives

Instructions

Prepare red chili sauce:
Place chilies in a medium bowl and cover with boiling water. Let stand
1 hour. Place chilies along with soaking water into a blender and process
until smooth. Pour into a 2 quart saucepan and whisk in remaining
ingredients. Bring to a boil over medium high heat. Reduce heat to very
low.
Cover and simmer 10 minutes stirring occasionally.
Makes about 2 1/2 cups

Beef Enchiladas:
Cut meat lengthwise with knife into 1 inch strips. Then cut crosswise at 1
inch intervals to form 1 inch cubes
Sprinkle beef with salt. Brown half of beef in hot oil in a large skillet
over medium high heat 10 to 12 minutes, turning frequently. Remove with
slotted spoon to plate. Repeat with remaining beef. Reduce heat to medium
and add onion cook and stir 4 minutes or until onion is softened. Return
beef to skillet. Stir in broth, raisins, garlic, cloves, anise seeds and
1/4
cup Red chili Sauce. Bring to a boil over medium high heat. Reduce heat to
low. Cover and simmer 1 1/2 to 2 hours until beef is very tender. Using 2
forks pull beef into coarse shreds in skillet. Remove from heat. Preheat
oven to 375 F Heat remaining Red Chili Sauce in a medium skillet over
medium
heat until hot, remove from heat. Dip 1 tortilla in sauce with tongs a few
seconds or until limp. Remove, draining off excess sauce. Spread about 3
tablespoons meat filling down center of tortilla. Roll up and place in a
13x9 inch baking dish. Repeat with remaining tortillas, sauce and meat
filling. Pour remaining sauce over enchiladas. Sprinkle cheese over top.
Bake 25 minutes or until bubbly and cheese is melted. To serve, spoon sour
cream down center of enchiladas. Sprinkle with olives. garnish if desired.
Makes 4 to 6 servings.

Answer 6

http://www.recipezaar.com/116046
Here's one, it looks complicated.