Enchilada recipe?!
Answers: having the in laws over for dinner tonight. I have chicken and gound beef so I could use either. Any good sources?
Ingredients Chicken:
3- to 5-pound chicken
onion
water
a few bay leaves
some peppercorns
Enchilada Sauce:
1 quart chicken broth
6 Tablespoons chili powder
1/4 teaspoon garlic salt
1 teaspoon cumin
2 Tablespoons cornstarch whisked in 3 Tablespoons hot water
salt and pepper to taste
Filling:
3 cups cooked chicken
3/4 cup blanched almonds, sliced
1/4 cup Monterey Jack cheese, shredded
1 medium onion, chopped
1/2 cup enchilada sauce
Tortillas:
12 flour tortillas
1 cup Monterey Jack cheese, shredded
6 scallions, chopped
Chicken: Stuff chicken with onion. Place in pot, cover with water. Add a few bay leaves and some peppercorns. Boil until chicken is cooked. Reserve chicken broth for enchilada sauce.
Enchilada Sauce: Bring first 5 ingredients to a boil. Whisk in cornstarch and boil 1 minute.
Filling: Mix filling ingredients together.
Tortillas: Dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. Place side by side in pan, sprinkle with cheese. Heat in oven at 350 degrees for 10 minutes. Spoon sauce over all, top with scallions, and enjoy!
Groundbeef enchiladas
1 pound ground beef
1 teaspoon salt
8 ounces cheddar cheese, shredded
1 large onion, chopped
1 can cream of chicken soup
3/4 cup evaporated milk
8 ounces Velveeta, cut into chunks
1 envelope green onion dip mix
4 ounces can chopped green chiles
2 ounces jar chopped pimientos, drained
12 tortillas
hot salad oil
Combine beef and salt, brown in a skillet. Pour off drippings and stir in cheddar cheese and onions; set aside. Combine soup, milk and cheese spread in a med saucepan; place over low heat stirring constantly, until cheese is melted. Add onion dip mix, chilies, and pimientos; set aside.
Dip tortillas in hot oil about 1 second to soften; drain well. Spread each tortilla with meat mixture. Roll tightly and place in 13x9 baking dish. Pour cheese sauce over tortillas. Cover with aluminum foil. Bake at 350 for 30 minutes.
This should take care of "in-law" dinner for the next few years.
http://www.cookingcache.com/cat/mexican_...
UM,
get some chicken about 6 skinless boneless boil in water until cooked, drain water and shred the chicken with a fork.
1 can of black beans washed and drained 1 can of green chili's 1 big can of green enchillada sauce and some frozen corn and monterey jack cheese. Add some pepper and cumin to the bowl. (sorry you have to mix this all together in a bowl reserving some of the green sauce.) get some flour tortillas (regular, sun dried tom, jalapeno and cheese, spinach) add the mixture from the bowl onto the tortilla and roll it up, starting over until there are is not meat left. spray a 13 by 9 baking pan and add enchilladas to the baking dish top with cheese and green sauce. Bake at 350 for 20 minutes. Let Stand 5.
or
here is my favorite recipe:
Mexican Lasgana
1 pound of ground beef, shredded chicken, or ground chicken or turkey
1 can of enchillada sauce
1 can of black beans (washed and drained)
shredded cheese of your choice
1 1/2 cup of corn
1 can green chili's
1 package of tortillas cut in half.
green onion for top garnish.
brown meat in a skillet, then drain off excess juice.
add meat back to skillet add enchillada sauce black beans corn and green chili's. let cook for about 10 minutes.
get a 13 by 9 baking dish and spray the bottom so the toritllas won't stick. layer the bottom with tortillas and then take some of the sauce in the pot, then on top with cheese and add another layer. layer as much as you can with sauce cheese and tortillas. with the last layer put cheese on top. preheat oven to 350 and place in the oven for 20 minutes. once out sprinkle with green onion. and let stand for 10 to 15 minutes.
mexican rice.
1 c rice.
1/2 can tom sauce.
1/2 onion chopped
2 tablespoons oil.
2 cups of chicken broth.
in a pot over medium heat, heat up oil once heated add rice and brown then add chicken broth tom sauce onion salt pepper. cook until rice is done.
if you make shredded chicken lasgana go with the green enchillada sauce. for ground turkey (very healthy and boyfriend will not notice the difference) ground beef and ground chicken use the red sauce.
I s'pose you could add meat to this. I love cheese and or potato and cheese.
sometimes I add blk olives, or a can of diced chili's
Enchiladas De Papas (Potato Enchiladas)
Ingredients:
-------------------------------STUFFED SPUDS-------------------------------
2 Baked potatoes
1 tb Corn oil
1 sm Onion, minced
1/2 ts Salt
1/4 ts Ground cimin
1 ts Chili powder
1/4 c Chicken stock
1 lg Tomato, peeled, diced
1/2 c Cheddar cheese, grated
Instructions:
If you don't have any tortillas and feel like eating an enchilada, this is
it. Slit tops of potatoes and remove pulp. Mash; cover and set aside. Keep
shells warm. Heat oil in skillet. Add onion, cook until clear and soft, 10
mins. Add salt, cumin, chili powder, and stock; mix. Add tomato and mashed
potato; mix. Cook over low heat 5 mins. Add 1/4c cheese; mix, heating
thorugh. Heap filling into warm shells. Sprinkle each potato with 2T
cheese. Bake 350 F until cheese is melted.