Recipe for the best green or red ENCHILADAS???!
Answers: thank you sooo much im cooking for my bro and his gf !! (:
My recipe is nothing fancy but it tastes great.
This will make 4 servings (3 enchiladas each):
12 corn tortillas
1 lb ground beef
20 oz can of red enchilada sauce
1/2 cup of shredded mozzarella
1/2 cup of shredded cheddar
1 small can of green chilis (or jalepenos if you want it spicier)
1 small onion
Sour cream (optional)
2 tbsp olive oil
1/2 cup of cooking oil
Preheat oven to 350 degrees
In a pan or skillet, add the olive oil, onions, and ground beef and cook until brown. Add the green chilis (or jalepenos) and set aside. In another small pan, add the cooking oil and turn to medium heat. Run each of the corn tortillas through the oil on both sides for about 5 seconds to make them soft. Place oily tortillas on paper towels to absorb oil.
In a baking dish, pour some of the enchilada sauce in the empty dish to coat the bottom. In each tortilla, add some of the meat mixture and then roll them into enchiladas and place them seam side down in the pan. If you want them cheesy, add some of the cheese before rolling. Continue this until all are rolled. Pour the remaining enchilada sauce on top. Top with the cheese mixture and bake for 25 minutes until they are heated through. Serve with a dollop of sour cream. DELICIOUS AND SUPER EASY!
i hope that helps
Preparation time: 30 minutes.
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.
awww I wish I could help you, but Im not so good when it comes to cooking :(
good luck tho :D:D:D:D