enchiladas?

Question

how do you make enchiladas at home?

Answer 1

Enchilada Chile Sauce

To begin the Enchiladas, make the sauce, which is the key to the whole dish.

In a frying pan, add:
1 Tbl lard or vegetable oil
4 cloves garlic, chopped

Saute around until garlic a bit golden

Add:
3 Tbl red chile powder
3 tsp oregano
1 tsp crushed whole cumino seed

Stir around until hot and starts to smell good, add:
2 1/2 Tbl cocoa
6 cup water or meat stock
couple bouillon cubes, optional

Bring the sauce to a gentle simmer, and let simmer till needed.


The Meat, Onions and Cheese

While the sauce is simmering, fry up a pound of hamburger gently, or chop up 1 lb. roast pork or roast beef and add to the chile sauce. Let meat simmer gently in chile sauce for 20-30 minutes.

Next, finely chop 1 large onion and grate 1 lb. Monterey Jack or a mild cheddar cheese. Reserve. These will be used between the layers of your enchilada.

Tortillas, and Enchilada Construction

You can obtain corn tortillas about anywhere now. Buy them, it's easier than making them. They're generally only a few dollars for a dozen.

To fry the tortillas bring a small, heavy frying pan with about a half inch of oil in it up to a sufficient temperature that a piece of tortilla dropped in it will rise to the surface in a couple seconds and sizzle.

To cook a tortilla, drop it in the oil for a couple seconds, and before it gets hard, pull it out of the oil, let the oil on it drain on a paper towel, then place the tortilla on a plate. Spoon on some of the chile meat sauce. Sprinkle on grated cheese and a bit of chopped onion. Quickly toss another tortilla in the oil. When the next tortilla is done lay it on top of the first tortilla and repeat the proceedure.

A stack of three tortillas is generally about right per person.

Because each enchilada is "custom made", and each takes time place the plates in a warm oven as you finish them so that they stay hot and so that the cheese will melt. When you are ready to serve, remove the plates from the oven and surround the enchiladas with finely chopped lettuce. Then garnish the Enchiladas with at least a few of these:

a bit of sour cream
a sprinkle of fresh cilantro or parsely
sliced black olives
avacado in any form
thinly sliced tomatoes

Answer 2

It depends on what kind you want but here is my cheese enchiladas recipe
corn tortilla's , cooking oil
onions, cheese and chili
get a frying pan heat it and add oil not much.
with tongs put the corn tortillas in the oil on both sides for only a sec. or two. place them on a paper towel and pat excess oil off. being careful.
dice onions.
heat up the chili
in a baking pan put some chili in it and spread around
roll up with cheese and onion the tortillas and place in dish.
top with the rest of the chili and add a little more cheese on top cover with alumina foil and bake about 15 -20 mins at 325
thats it Tex-Mex style.

Answer 3

This is the recipe my California Mother-in-law gave me before she passed away. We live in the Northeast, and her son was missing her tex-mex cooking.

Cheese Enchilada

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.

Answer 4

Prep:30 minutes
Bake time:40
Oven:350 degrees
Makes 6 servings
Ingredients:
1/4 cup slivered almonds
1/4 cup chopped onion
2 tablespoons butter
1 4-ounce can diced green chili peppers, drained
1 3-ounce package cream cheese, softened
1 tablespoon milk
1/4 teaspoon ground cumin
2 cups chopped cooked chicken or turkey
12 7-inch flour tortillas or 6-inch corn tortillas
1 10.75-ounce can reduced-fat condensed cream of chicken or cream of mushroom soup.
1 8-ounce carton light dairy sour cream
1 cup milk
3/4 cup shredded monterey jack or cheddar cheese (3ounces)
2 tablespoons slivered almonds

1. In a medium skillet cook the quarter cup almonds and the onion in hot butter over medium heat until onion is tender and nuts are lightly toasted. Remove from heat. Stir in one tablespoon of the canned green chili peppers; reserve remaining peppers for sauce.

2. In a medium bowl stir together cream cheese, the one tablespoon of milk and the cumin; add nut mixture and chicken. Stir until combined. Spoon about three tablespoons of chicken mixture into each tortilla near the edge; roll up. Place filled tortillas, seam side down, in a greased three quart rectangular baking dish. Set aside.

3. For sauce, in a medium bowl, combine the reserve chili peppers, the soup, sour cream, and the one cup milk. Pour evenly over the tortillas in the baking dish. Cover with foil. Bake in 350 degree oven about thirty five minutes or until heated thoroughly. Remove foil. Sprinkle enchiladas with cheese and the two tablespoons of almonds. Return to oven bake about five minutes or until cheese melts.

Hope you enjoy them!!!

Answer 5

I have an easy almost homemade recipie that's good/fast...

1 lb. tub of Chi Chi's ready seasoned beef or chicken meat or you can season your own ground beef with taco seasoning mix...

1 box Zatarains spicy rice any kind will do....Make according to pkg. directions

1 pkg. burrito size tortillas
1 bottle salsa or enchillada sauce medium/mild
1 lb. mexican shredded cheese
1 sm. can pickled jalepeno's diced

Make rice according to directions.. I like to add a bit of onion/green pepper and sometimes corn... Mix in seasoned meat.... and pickled jalapeno's.. Fill tortillas and place in a greased 13x9 inch pan I spray mine with PAN nonstick spray top with sauce and cook in a 350 degree over for about 10-15 min.. The last 5 min top with cheese remove when cheese melts... Let sit 5 min and enjoy.... Serve w/ refried bean and sour cream....

Answer 6

My favourite is poultry Enchildas with eco-friendly Sauce and bitter Cream. I boil the poultry and eliminate it from the bone. Then in a skillet, I sautee Onions and Bell Peppers in slightly bit Olive Oil then I upload the poultry and season it with Salt, Pepper and Garlic Powder then upload slightly bit %. Picante to characteristic slightly coloration and flavor to the poultry. eliminate each and each of the components from the skillet and litely toast the Corn Tortillas in the comparable skilliet to cause them to plyable for wrapping the poultry. Then wrap the poultry combination in the tortillas, place them in a baking dish, conceal including your favourite White Cheese and bake, earlier eliminating from the oven upload the eco-friendly Sauce and which would be offered premade in the food market. prepare dinner slightly longer to warmth the eco-friendly Sauce in basic terms slightly. Serve with bitter Cream on suitable. even nevertheless, i for my area take excitement in a recipe called King Ranch poultry which makes use of Corn Tortillas, poultry, Cream of Mushroom soup, Cream of poultry Soup, Rotel Tomatoes, Onion and Cheese. that's a casserole dish it is an incredible replace for Enchiladas. I thtink you will stumble on the recipe on many on-line web sites, if no longer cjust inquire from me and that i will share the entire instructions.