how do you enchiladas americanas?

Answer 1

I start with a 7 bone roast in the crock pot, let it cook all night

Then I make a roe with flour and butter and add tomato juice.
I add chili powder, Tabasco, salt and pepper

Then I take the meat from the crock pot, flour tortillas and and start rolling. I add a little meat, cheese and sauce and roll and then I top it off with sauce and cheese and bake for about 45 min.

When done let rest for 10 min and serve with salsa, sour cream and avocado.

It is yummy!! My Mom made this when I was a kid and now I make it for my family. It is a great recipe to use leftover pot roast.


My best friend is Hispanic and she makes a real yummy one with green sauce, shrimp, crap and scallops.

Answer 2

I fry some some unseasoned boneless chicken breasts in a little oil. I brown them good on each side about 8 Min's each side. then I put them in a food processor and whiz them a bit and add them back to the pan with a can of enchilada sauce and let them simmer 4 Min's
I then will put some graded Mex cheese on a flour tortilla and smear some or the chicken on there too and roll it up.
I then place these into a greased baking pan . I usually do 20 at a time, 2 large boneless breasts or 3 small ones will do the trick for this recipe. any way after the enchiladas are all loaded in the baking pan I then add some more enchilada sauce on top of each one and then put more graded Mex cheese on top and slide that pan into a 400 degree oven and bake for 20 Min's.I will serve re-fried bean,Mexican Rice,and guacamole..with warmed corn chips. and salsa

Answer 3

Never heard of them..?...I eat in tradition Mexican restaurants all the time.

Check out wiki link below:

American, or Southwestern Style Enchiladas are a bit different and varied. Most begin with corn tortillasused raw, instead of fried in oil, and are stacked flat. From there, the differences begin. In blander variations, they are placed in a caserole dish, and alternately layered with cooked, parcelled chicken breast, chili strips, and grated Cheddar and Monterey Jack Cheese. All of this is covered with cream of chicken soup and topped with grated cheese, and the whole thing is baked uncovered until done. When served, a generous stack is placed in the center of the plate, and a ring of shredded lettuce and chopped tomatoes is added around the serving.

Answer 4

American Enchiladas:

50 min 30 min prep
6 servings

1 lb boneless skinless chicken breasts
1 (14 1/2 ounce) can Rotel tomatoes & chilies
1 (8 ounce) package cream cheese
1 (18 ounce) package flour tortillas
1 (10 1/2 ounce) can black olives
green onions, to taste
1 (10 1/2 ounce) can cream of chicken soup
cheddar cheese, to taste

1. Cook chicken until done. Cut into bite size pieces.
2. While chicken is cooking mix rotel, cream cheese, black olives, green onions and cheddar cheese.
3. Add chopped chicken once cooked.
4. Spoon chicken mixture into flour tortillas. Place in casserole dish and top with cream of chicken soup and more cheddar cheese.
5. Cook at 325 until cheese is melted & bubbly (about 25 minutes).

Answer 5

Who you callin' an enchilada?

Answer 6

they wouldnt be called enchiladas if they were americanas

Answer 7

I don't understand the question. Is this a verb in there somewhere and I'm just missing it?

Answer 8

huh?