How can i make the best enchiladas?!


Question: i need to make enchiladas tonight and i want to know what i can add to the meat or anything i can do to make them taste great. THANK YOU!


Answers: i need to make enchiladas tonight and i want to know what i can add to the meat or anything i can do to make them taste great. THANK YOU!

Bean-and-Beef Enchilada Casserole
6 to 8 servings
Prep: 25 min.
Chill: up to 24 hours
Bake: 40 min.
Ingredients
1/2 pound lean ground beef
1/2 cup chopped onion
1 teaspoon chili powder
1/2 teaspoon ground cumin
1 15-ounce can pinto beans, drained and rinsed
1 4-ounce can diced green chili peppers
1 8-ounce carton dairy sour cream or light dairy sour cream
2 tablespoons all-purpose flour
1/4 teaspoon garlic powder
8 6-inch corn tortillas
1 10-ounce can enchilada sauce or one 101/2-ounce can tomato puree
1 cup shredded cheddar cheese (4 ounces)

Directions
1. In a large skillet cook the ground beef, onion, chili powder, and cumin until onion is tender and meat is no longer pink; drain. Stir pinto beans and undrained chili peppers into meat mixture; set aside.

2. In a small mixing bowl stir together sour cream, flour, and garlic powder until combined; set aside.

3. Place half of the tortillas in the bottom of a lightly greased 2-quart rectangular baking dish, cutting to fit if necessary. Top with half of the meat mixture, half of the sour cream mixture, and half of the enchilada sauce. Repeat layers. Cover dish with plastic wrap; chill in refrigerator for up to 24 hours.

4. To serve: Preheat oven to 350F. Remove plastic wrap; cover dish with foil. Bake in preheated oven for 35 to 40 minutes or until bubbly. Uncover; sprinkle with cheese and bake 5 minutes more. Makes 6 to 8 servings.
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Easy Oven Enchiladas

Prep Time:15 min
Start to Finish:50 min
Makes:6 enchiladas

1 pound lean ground beef
1/2 cup milk
1 1/3 cups hot water
1 package Hamburger Helper? cheesy enchilada
6 Old El Paso? flour tortillas for burritos (8 inches in diameter)
1 jar (16 ounces) Old El Paso? salsa (any variety)
1 cup shredded Cheddar cheese (4 ounces)
3 tablespoons milk


1. Heat oven to 350°F. Cook beef in 10-inch skillet over medium-high heat, stirring occasionally, until brown; drain. Stir in 1/2 cup milk, 1 1/3 cups hot water, uncooked Rice and Sauce Mix. Heat to boiling, stirring occasionally. Reduce heat; cover and simmer about 10 minutes, stirring occasionally, until rice is tender.
2. Spoon 2/3 cup beef mixture on each tortilla. Roll up tortillas; place seam sides down and widthwise in ungreased baking dish, 13x9x2 inches. Spread with salsa; sprinkle with cheese.
3. Bake uncovered 15 to 20 minutes or until hot. Stir together 3 tablespoons milk and the Topping mix 30 seconds; drizzle over enchiladas.
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Cheesy Enchiladas
Prep Time:10 min
Start to Finish:30 min
Makes:2 servings

1/2 cup small curd creamed cottage cheese
3/4 cup shredded Monterey Jack or Cheddar cheese (3 ounces)
1 small tomato, chopped (1/2 cup)
2 medium green onion, sliced (2 tablespoons)
1 teaspoon chili powder
1/4 teaspoon salt
1 small garlic clove, finely chopped
4 corn tortillas (6 inches in diameter)
1/4 cup jarred Old El Paso? taco sauce


1. Heat oven to 375oF. Spray two 14-ounce shallow oval casseroles or one rectangular baking dish, 11x7x1 1/2 inches, with cooking spray.
2. Mix cottage cheese, 1/2 cup of the Monterey Jack cheese, the tomato, onions, chili powder, salt and garlic. Spread about 1/3 cup of the cheese mixture on each tortilla. Roll up tortillas; place seam side down in casseroles. Spoon taco sauce over tortillas. Sprinkle with remaining 1/4 cup Monterey Jack cheese.
3. Bake uncovered 15 to 20 minutes or until hot and cheese is melted.

refried beans enchilada sauce tomatoes cheese tortillas and they should be good oh and taco salsa like you get at taco bell

this is the recipie I use and they are great:


8 soft corn tortillas
Filling:
3 cups chicken broth
4 pieces boneless skinless chicken breast, 6 to 8 ounces
1 bay leaf, fresh or dried
2 sprigs fresh oregano
1 small onion, quartered
2 tablespoons tomato paste
1 teaspoon chili powder, 1/3 palm full
1 teaspoon ground cumin
Salt
Sauce:
2 cups tomato sauce
2 teaspoons hot cayenne pepper sauce, several drops
1/4 teaspoon ground cinnamon, 2 pinches
1 teaspoon chili powder
2 1/2 cups Monterey Jack shredded cheese, available on dairy aisle

Preheat the oven to 275 degrees F.
Wrap corn tortillas in foil and warm in the oven. Bring broth to a boil in a saute pan. Set chicken into broth with bay and oregano and onion. Return to a boil, cover and reduce heat to simmer. Poach chicken in broth 10 minutes. Remove chicken breasts to a bowl and shred with 2 forks. Add 1/2 cup of cooking liquid and tomato paste, spices and salt and work through the chicken using the forks.
Combine all sauce ingredients and heat through, keeping warm until needed.
Remove tortillas from oven and switch broiler on high.
Pile chicken mixture into warm corn tortillas and roll. Line casserole or baking dish with enchiladas, seam side down. Pour hot tomato sauce over the chicken enchiladas and top with cheese. Place in enchiladas in hot oven 6 inches from broiler and broil 5 minutes to melt cheese and set enchiladas. Serve.

When making enchiladas I brown 1 pound ground beef with 1 teaspoon salt, 1 teaspoon oregano, 1 teaspoon cilantro, and a dash of garlic salt. Drain off any grease after cooking the beef.

I make southern New Mexico classic stacked enchiladas.

soften tortillas just a few minutes in hot enchilada sauce.

stack:
tortilla
a large tablespoon or two beef
a sprinkling of minced onion
a quarter cup of grated sharp cheddar

repeat and nuke for 1 minute to melt cheese. Top with 2 fried eggs over medium and a half cup of the enchilada sauce.

serve with sides of guacamole, sour cream, and lettuce and tomato salad.





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