Enchiladas...?

Question

Hmm, I'm thinking about some enchiladas right now. I'm so hungry! I was wondering what is your favorite recipe for enchiladas. And if it's a secret recipe, don't bother posting about it.

Answer 1

No super secret here. Awesome recipe if you don't mind boiling meat for 3 hrs.

http://allrecipes.com/Recipe/Shredded-Beef-Enchiladas/Detail.aspx

Answer 2

Enchilada would be completed a lot of techniques. There are some remarkable canned enchilada sauces, or you are able to attempt to make your guy or woman. I choose the can, purely for the time element. there is purple, green and moles. Tomato based sauces are no longer even on the map. those have been composed via people who have been guessing because of the fact the sauce became purple. Enchilada sauces could be pepper, chocolate, seed or nut based (the final 3 are the bases of moles). The recipe with the velveeta is nice, different than for the velveeta. Velveeta isn't cheese. that is imitation cheese, and for some that is grotesque in texture and/or style (i will't stand it). maximum groceries inventory a lot of actual Mexican cheeses. they have an inclination to be very gentle or goaty in style. some people replace Monterey jack for actual Mexican cheeses. that is gentle and somewhat close. Corn tortillas are a could. Flour tortillas as enchiladas are gooey and gross. Oven or range the main suitable option.... no longer a brilliant deal. I grew up with Mexican families, and the two paintings wonderful. i'm hoping this facilitates you choose a recipe.

Answer 3

My favorite is Chicken Enchildas with Green Sauce and Sour Cream.
I boil the Chicken and remove it from the bone. Then in a skillet, I sautee Onions and Bell Peppers in a little bit of Olive Oil then I add the Chicken and season it with Salt, Pepper and Garlic Powder then add a little bit of Pace Picante to add a little color and flavor to the chicken. Remove all of the ingredients from the skillet and litely toast the Corn Tortillas in the same skilliet to make them plyable for wrapping the Chicken. Then wrap the Chicken Mixture in the tortillas, place them in a baking dish, cover with your favorite White Cheese and bake, Before removing from the oven add the Green Sauce and that can be bought premade in the supermarket. Cook a little longer to heat the Green Sauce just a little. Serve with Sour Cream on top.
However, I really enjoy a recipe called King Ranch Chicken which uses Corn Tortillas, Chicken, Cream of Mushroom soup, Cream of Chicken Soup, Rotel Tomatoes, Onion and Cheese. It's a casserole dish that is a great substitute for Enchiladas. I thtink you can find the recipe on many online sites, if not cjust ask me and i'll share the full directions.

Answer 4

Easy Beef Enchiladas

The Sauce
1 8oz Can Tomato Sauce
1 Tbsp Cumin
1 Tbsp Chili Powder
1/4 Cup Shortening
4 Cups Water
2 Tbsp Flour
1 Tbsp Garlic Salt

In large sauce pan, heat the shortening on medium high until a
near boiling state. Stir in cumin, chili powder, flour and
slowly add 2 cups of water while stirring constantly, as if
making a cream gravy.
Note: when the cumin, chili powder, and flour are added to
the shortening, the mixture will begin to thicken quickly,
so have the 2 cups of water ready to pour!
Stir in the garlic salt and slowly add the water and tomato
sauce. Reduce heat and simmer for 20 minutes covered.

The Enchiladas
1 Lb Ground Beef
12 Corn Tortillas
1 Cup Grated Colby Cheese
1/2 Large Onion (diced)
Vegetable Oil
Garlic Salt

In an oiled skillet, cook tortillas on each side until soft
(approximately 10 seconds each side on medium high heat).
Set the tortillas aside, stacking to prevent drying, until
cool enough to touch.

Note: the tortillas can be soaked in the sauce for added
flavor, but I would note soak for more than 5 minutes,
they may become too soft to roll.
Brown the ground beef, drain grease, add onion and
continue to cook until onions are clear.
Add garlic salt to taste. Allow to cool and add cheese
to the mixture.
Add small amount of ground beef to center of tortilla and roll.
Place in a well oiled 9″ x 13″ pan.
After rolling all tortillas, pour sauce over enchiladas
and bake at 375 for 20 minutes.

Happy Cooking

Answer 5

EASY OLD FASHIONED ENCHILADAS

2 pounds hamburger
1 onion
1 teaspoon garlic powder
2 packs taco seasoning mix
1/2 cup water
1 can of peas
1 can new potatoes (diced)
1 8 oz can enchilada sauce
corn or flour tortillas (your preference)
shredded cheese

Brown hamburger with diced onion, drain and rinse with hot water in a colander to remove grease. Add taco seasoning mix, garlic, drained peas, and diced potatoes. Add water and can of enchilada sauce. Stir all ingredients together and let simmer while you prepare the casserole dish.
Spray a large cake pan with oil. Cover the bottom with tortilla shells. Spread 1/2 the hamburger mixture, top with as much cheese as you want. Add a layer of tortilla shells on top, the remaining hamburger mixture, and top with cheese.

Bake at 350F for about 45 minutes.

Answer 6

I have found the Old El Paso enchilada bake kit is pretty darn close to authentic Mexican enchiladas as one can get!!! Very tasty!! I prefer the chicken enchiladas...mmmmmm! yummies!

Answer 7

I saute' onions and peppers. Transfer to a bowl and add 1 cup cooked, chopped chicken. Add sour cream and cheese and stir together. Salt and pepper to taste.

Roll in corn tortillas and place in dish seam down. Then I pour verde sauce on top and bake at 350 until heated through.

Answer 8

i use an envelope of the powdered stuff that you mix up to make.
1 can of hot or thick 'mater paste
i use chicken
i also use a can of blk beans or some other kind of canned beans, and a can of rotel or delmonte diced 'maters n grn chilies for x flavor
might add some hot pprs from the garden to give it more kick
roll em up and bake em up with gobs of cheese on it and serve with sour cream and salsa. i make it 1 or 2 times a month.

Answer 9

CHICKEN ENCHILADA VERDE
4 boneless skinless chicken breasts
1 can of chicken broth (seasoned)
2 c. water
1 15 oz can of el Paso green chile sauce
1 8 oz can of el Paso green chile sauce
1 small can of diced green chiles (drained)
1 small can of salsa verde (green)
2 c. shredded monterey jack cheese
1 c. shredded pepper jack cheese
1 c.shredded american cheese
1 c. diced yellow onions
salt and white pepper to taste
1 pkg of flour or wheat tortillas
sour cream
black olives
You'll need 1 glass baking dish to hold 6 enchiladas. Preheat oven 350 degrees.
Trim off any excess fat or skin off of chicken breasts. Wash thoroughly and place chicken in a deep pan with chicken broth and water. Add salt and pepper. Bring to a boil then down to a simmer. Cover with lid and let cook till chicken is easy to shred with fork.
Discard broth. Shred chicken with fork and set aside. Combine all cheeses and onion in a small bowl.
Open small can of green chile sauce and pour on bottom of glass baking dish. Fill each tortilla with shredded chicken, diced green chiles, cheeses, onion, and top with 1 tblsp of green chile sauce. Reserve half the cheese and onion combination.
Roll tortillas and place in baking dish seam side down. Take remaining green chile sauce and thoroughly pour over all. Top with remaining cheeses, onion. and the salsa Veda, and black olives. Bake in 350 degree oven for 20-25 min or until heated through and cheese has melted. Let stand 5 minutes. Top with sour cream or your favorite hot sauce.

ENCHILIDAS BEEF & BEAN WITH MEXICAN
RICE
1 lb. ground beef
1 med. onion, diced
1 lg. can refried beans or pinto beans, soaked & cooked
1 pkg. corn tortillas (12)
1 pkg. taco seasoning
1 (12 oz.) pkg. cheddar cheese
1 (8 oz.) can tomato sauce or paste
2 c. water
1 clove garlic, minced (powder, optional)
1/4 c. onion, diced (powder optional)
dash of salt
2 to 4 tbsp. chili pepper (chili powder optional)
cornstarch, enough to thicken slightly
1 c. long grain rice
2 tbsp. butter
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. cumin
dash of salt
1/2 to 1 c. tomato sauce
2 c. water
Sauté 1 pound of hamburger until brown, then drain well. add 1/2 to 1 package of taco seasoning and 1/4 cup water; simmer 15 minutes. While simmering, dice 1 medium onion, heat 1 large can refried beans. Cook 12 corn tortillas in oil, just until soft. dab excess oil with paper towel. Place 2 to 3 tablespoons hamburger on the edge of each tortilla. add 2 tablespoons or so beans on top of hamburger. Sprinkle with onions and Cheddar cheese. Fold over 1 edge and roll up. place in oblong cake pan.
Sauce:
Place 2 cups water in small saucepan. Add 2 to 3 tablespoons red chili pepper or chili powder; bring to a boil. Add 1 clove garlic minced or a sprinkling of garlic powder and 1/4 cup chopped onion or a pinch of onion powder and a dash of salt.
Simmer 10 minutes. Stir in 1 (8 ounce) can tomato sauce or paste to desired thickness. Pour over enchiladas.
Sprinkle remaining cheese and onions over top.
Bake at 350°F degrees for 15 minutes or cheese is melted. makes 12 enchiladas.
Mexican Rice:
2 tbsp. butter
1 c. long grain rice
1 to 1 1/2 tsp. onion powder
1 to 1 1/2 tsp. garlic powder
1 to 1 1/2 tsp. cumin
2 c. water
1/2 to 1 c. tomato sauce
Melt butter in skillet. Add long grain rice, onion powder, garlic powder and cumin; sauté over medium heat just until brown. Add 2 cups water and tomato sauce; bring to a boil. Cover and simmer over low heat for about 20 minutes.

Answer 10

oooo....enchiladas yumm!!