Your favorite enchilada recipe?

Question

I am going to cook enchiladas tonight- would love to hear your favorite recipe, I have tons of stuff on hand.

Thanks :)

Answer 1

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 jack cheese, 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 2

Mine's from epicurious.com. Search for a chicken enchilada with green olives. And it's not a tomato based sauce, it's a mole'. My husband and I swear by this recipe.

Answer 3

well i use the powdered mix for 1 lb of meat, (chx or beef) the kind you add water and tomato sauce to.
i use hot or spicy sauce to give it a kick
i add 1 can of blk beans or any beans i have handy
i add 1 can of rotel or the new stuff that they came out with from demonte- diced maters and mild green chilies.
i use 3 cheese mex blend on top.
bake till bubbly 350
i serve w/chips n sour cream and guac if i have it handy- or sliced avacado

adding the beans really makes it more filling, not that they aren't with just meat
lol

these are my boyfriends faves!!! he wants them alllll the time

Answer 4

CHEESY ENCHILADA CASSEROLE
2 lbs. ground beef
6 corn tortillas
1/2 can cream of chicken
12 oz. Velveeta
2 oz. pimentos
1 can Ro-Tel tomatoes (including juice)
1 med. onion
1/2 can cream of mushroom
1 can Cheddar cheese soup
8 oz. Mozzarella
1 sm. can green chilies

Brown meat and onion. Combine all soups (Ro-Tel also) and ¾ Velveeta in saucepan and warm. Place pieces of tortillas in greased 13x9 casserole dish. Layer meat, soup, pimentos, green chilies and remainder of Velveeta (combined with Mozzarella) ending up with last layer being cheese. Cook in oven at 350 degrees for 30 minutes.


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ENCHILADA PIE
10 corn tortillas, quartered
2 lb. ground beef
1 (4 oz.) can diced green chilies
1 can mushroom soup
1 (16 oz.) can stewed tomatoes
1 lb. grated Longhorn cheese
1 med. onion, chopped


Cook ground beef and onions in skillet, drain. Add chilies, soup, and tomatoes to beef mixture. Layer in 9 x 13 inch pan, 1/2 each of tortillas, beef mixture and cheese. Repeat layers topping with cheese. Cover and bake at 350 degrees for 1 hour.


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ENCHILADA CASSEROLE
2 lbs. ground beef
1 onion, chopped
2 (8 oz.) cans tomato sauce
1 pkg. taco seasoning mix
1 doz. corn tortillas
1 can cream of chicken soup
3/4 c. milk
1 c. grated longhorn cheese

Brown hamburger meat and onion. Add tomato sauce and taco seasoning. Line bottom of 9 x 13 inch pan with 6 tortillas. Pour 1/2 mixture in and layer remaining 6 tortillas on top. Pour remaining 1/2 of mixture. Cover with soup and milk mixed together. Sprinkle with cheese. Bake at 350 degrees for 45 minutes.

Serves 6 to 8. Freezes well, etc.