Whats your best Enchilada recipie?!
This is true, basic, home style :
ENCHILADAS
ground beef
cheese
onion
chili powder
salt and pepper
oregano
cumin
cilantro
corn tortillas
flour
garlic
Mix beef with oregano, garlic, cumin, cilantro, chili powder, salt and pepper, and onion and brown. Separate with colander, draining juices back into the skillet. Reserve beef mixture. Mix flour and water in a cup. Bring juices to a soft boil. Add flour/water mixture and additional water as needed. Reduce heat to low. Add salt as needed. Dip corn tortillas in gravy, then place in cooking pan one at a time, filling with beef mixture and cheese. Roll up and place side by side. When completed, sprinkle remaining beef mixture, cheese and gravy over tops of enchiladas. Add fresh onion on top if desired. Bake covered with foil at 350? until cheese is adequately melted.
Answers: Before I begin, please truly disregard ANY recipe that calls for a can of enchilada sauce . . . please . . .
This is true, basic, home style :
ENCHILADAS
ground beef
cheese
onion
chili powder
salt and pepper
oregano
cumin
cilantro
corn tortillas
flour
garlic
Mix beef with oregano, garlic, cumin, cilantro, chili powder, salt and pepper, and onion and brown. Separate with colander, draining juices back into the skillet. Reserve beef mixture. Mix flour and water in a cup. Bring juices to a soft boil. Add flour/water mixture and additional water as needed. Reduce heat to low. Add salt as needed. Dip corn tortillas in gravy, then place in cooking pan one at a time, filling with beef mixture and cheese. Roll up and place side by side. When completed, sprinkle remaining beef mixture, cheese and gravy over tops of enchiladas. Add fresh onion on top if desired. Bake covered with foil at 350? until cheese is adequately melted.
My best enchilada recipe came from a mixture of 2 recipes from AllRecipes.com. I have been making my enchiladas for 4 years now - and they are one of my family's favorite meals. My brother in law specially requests them each time he comes for a visit.
First, you need your meat, and here is the link to the recipe that I use. I substitute 4 chicken breasts for the beef.
http://allrecipes.com/Recipe/Charleys-Sl...
Put the meat inside of large flour tortillas and roll up. Then top with this recipe for red enchilada sauce.
http://allrecipes.com/Recipe/Red-Enchila...
Top with monteray jack cheese & sliced jalepeno peppers & bake for 20 minutes on 350 degrees.
I promice you that this recipe is the absolute best!
A simple easy recipe-
Cook a couple of chicken breasts (for 2 people)- add a small amount of cream cheese (like a tbsp)- to the skillet you've grilled the chicken in- let it coat the chicken. (Optional here, you can add pico or salsa)- put the chicken mixture in flour tortillas and roll them, placing them in a pan (I spray the pan with some Pam)- mix 1 can of enchilada sauce (I use mild, and it's plenty spicy) and 8 oz or sour cream (for 2 people)- pour the sauce mixture over the enchiladas- put cheddar cheese over the top and put in the oven on 350 until it's heated through (about 10-15 minutes.)
THE RECIPE ON THE BACK OF THE ENCHILADA, IT IS GREAT. ALSO GO TO THE COOKING WED , ON MEXIAN FOOD. AND YOU WILL FINE OUT HOW THEY REALLY MAKE GOD ONES. MALINDA. GOOD LUCK. ON THE CAN IS GREAT, I TAKE THAT TO CHURCH, AND EVERYONE LOVES THEM.MALINDA
Sour Cream Chicken Enchiladas
Filling:
4 chicken breasts
1 onion, chopped
1 T. margarine
1 (4 oz.) can chopped green chiles
1 - 1/4 C. shredded cheddar cheese
2 (4 oz.) cans sliced mushrooms, drained
1/2 t garlic powder
1/2 t chili powder
1 cup sour cream (can use low fat)
8 large flour tortillas
Sauce:
1/4 c flour
1/4 c melted butter
1 -1/2 c shredded monteray jack cheese
1 -1/2 c sour cream
chili powder to taste
Rinse chicken. Cook in water to cover until tender. Drain, reserving 1-1/2 cups of broth. Cool, debone, and chop. (Leftover cooked chicken or a roasted deli chicken meat can also be used.)
Saute onion in margarine in large skillet. Add chicken, green chilis, mushrooms, cheddar cheese, garlic powder, 1/2 t chili powder and 1 c. sour cream. Mix well.
Microwave tortillas until softened. Spoon chicken mixture into each tortilla and roll. Place seam side down in 13X9 baking dish.
Blend flour and butter in saucepan. Stir in reserved broth and 1 C. jack cheese, 1-1/2 cups sour cream and additional chili powder. Pour over enchiladas. Bake 350 for 30 minutes. Sprinkle with remaining jack cheese and put back in oven until cheese melts.
My grandma's authentic Mexican cheese enchiladas, we always ask her to make them when we go to her house. I don't know the recipe though, sorry.
Creamy chicken enchiladas:
1 pound boneless chicken breasts diced
1 8oz package cream cheese cut into cubes
Flour or corn tortillas
1 can diced green chili peppers
ground cumin
1 or 2 can green enchilada sauce
Shredded cheese
Cook the chicken in a skillet and when the chicken is done add the cream cheese, it will melt. As the cream cheese melts add the green chilis, and a couple of good dashes of cumin. Continue to heat on low until the cream cheese has melted.
Fill a tortilla with the chicken mix, roll and place in a baking dish, Continue until the chicken mix is gone. Top with the enchilada sauce and sprinkle with cheese. Bake at 350 for about 10-15 min or until the sauce is nice and hot and the cheese is golden and bubbly.