How do i make enchiladas?!


Question:

How do i make enchiladas?


Answers:
Beef Enchiladas
Recipe #834802 ratings
My husband likes Mexican food so I try to make him the occasion Mexican dish. This recipe, courtesy of Homemakers Magazine, is a great way to use up leftover roast beef. Also, it's not too spicy so children would enjoy too.



6 servings 50 min 20 min prep
Change to: servings US Metric
1 tablespoon vegetable oil
1 onion, sliced
1 sweet green pepper, sliced
1 sweet red pepper or yellow pepper, sliced
1 clove garlic, minced
2 cups cubed cooked roast beef
1 1/2 cups taco sauce
1 teaspoon cumin
pepper
6 7-inch flour tortillas
1 cup shredded cheddar cheese
1/2 cup sour cream
2 tablespoons chopped green onions


In a skillet, heat the oil over medium heat; cook the onion, peppers and garlic for about 3 minutes or until the onion is softened and the peppers are tender-crisp.
Remove from heat; stir in the roast beef, 1/2 cup of the taco sauce, cumin, and pepper to taste.
Spoon about 3/4 cup of the meat mixture down the centre of each tortilla.
Sprinkle with 1 tbsp.
of the cheese.
Fold the tortilla over the filling, overlapping the edges slightly.
Arrange, seam side down, in an 11 x 7-inch baking dish.
Spoon the remaining taco sauce over the tortillas; spoon the sour cream down the centre.
Sprinkle with the remaining cheese.
Bake in a 350 degree F oven for about 30 minutes or until heated through.
Sprinkle with green onions.

Ok....get tortillas and fill them with meat, some cheese, onions, mexican spices, etc. Roll the tortillas up and place them in an oven safe greased pan. Bake these in the oven at about 325 degreen until the tortillas firm up (a bit crunchy). Then add enchilada sauce (red or green) to the tops of the enchiladas, followed by some extra cheese on top. Bake again for another 20 minutes. Garnish the enchiladas with tomatoes, lettuce, olives, sour cream, guacomole, etc.
A tip...place the enchiladas close together in the pan to prevent unrolling and causing a mess! Enjoy!

This is one of the most simple Mexican foods to make. Here is what I do for cheese enchiladas. If you want to make chicken enchiladas, just add shredded chicken to the sauce:

You will need:

Corn tortillas
Shredded cheese (colby jack works well)
Red/Enchilada sauce
Regular tomato sauce (so soften the spiciness of the red sauce).

Preheat oven to 350. Warm up your corn tortillas in the microwave, covered, to soften them; mix one third part tomato sauce to two thirds part enchilada/red sauce. In a shallow baking dish lay out some tortillas. Sprinkle about 1 - 2 tablespoons cheese and then 1-2 tablespoons sauce mixture.

Roll the tortillas, not too tightly, and put to one side of the baking dish. Repeat this process until the baking dish is filled from side-to-side. Pour the remaining sauce over the top of the enchiladas, and then sprinkle the remaining cheese over the top.

Bake about 20 minutes or until cheese is golden brown. Let set for 5 - 10 minutes and serve with the garnish of your choice (fresh chives and sour cream are good).

I also like to make enchilada casserole, which uses the same ingredients only I layer it like Lasagna. It tastes just as good as regular enchiladas, and you don't have to go through the process of rolling them.

I found a lot of great ones on this site.

http://www.cookingcache.com/cat/mexican_...

heres my way

you will need

2 lbs skinless chix breast
2 cans Campbells Creamy Chicken Verde Soup
1 can diced green chiles
1 lb shred ched
6 tortillas (corn or white flour)
olive oil
jalapeno optional
chipotle peppers packed in adobe (1 can) optional

slice and pre cook chix in saute pan in olive oil until slightly brown remove

wrap chicken and some shredded cheese in tortillas

in cake pan add one can soup cut with 1/4 can water

lay enchiladas in pan
cover with other can soup
remaining cheese
green chiles
chipotles

bake in oven at 350 for 30 minutes or until shred ched on top is melted

quick and simple i got more complex ones if you need em

i found the easiest way to make enchiladas is just layer the ingredients in a pan, kind of like a lasgana, instead of rolling them out... it tastes just the same but is way easer...




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