Enchiladas Recipe?!
Answers: A neighbour once gave me a recipe for spicy lentil burgers called enchiladas (I think!) but it's been years since I made em and they're not exactly common fare here in Ireland so if some kind person out there in the big wide interweb world would have a recipe they could share with me I would be very grateful :o)
Enchiladas is a Mexican/Latin recipe made with tortillas, groundbeef, chile sauce, tomatoes, cheese.
But here is a Spicy Lentil Burger Recipe....not sure what the name is.
2 lg Onions Finely Chopped
2 Carrots Finely Chopped
1 Celery Stalk Finely Chopped
2 tb Olive Oil
1 lg Garlic Clove Crushed
1 c Dried Green or Brown
Lentils Cooked & Well
Drained
1/2 ts Ground Cumin
1/2 ts Ground Coriander
6 ts Chopped Parsley
1 tb Lemon Juice
Black Pepper,
White Flour
Saute the Onion, Carrot and Celery in Oil in a Large Saucepan for 10 Min. until Soft and Lightly Browned, Stirring from Time To Time add the Garlic, Lentils, Cumin, Coriander, Parsley and Lemon Juice. Mash By Hand or Puree in a Processor until the Mixture Holds Together. Season With Pepper. With Floured Hands, Shape the Mixture in 10-12 Flat Burgers, Using a Palette Knife. Coat the Burgers With Flour.Saute the Burgers in a Little Oil until Crisp and Browned, Turning Them Over Carefully To Cook the Second Side. Drain on Paper Towels and Serve Garnished With Watercress and Tomatoes.
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I'm thinking that enchiladas is not what they were called. enchiladas are a mexican dish. They are made with corn tortillas rolled with cheese, seasoned ground or shredded beef, or chicken (meats are precooked); several enchiladas are laid in a baking dish and then red or green enchilada sauce is poured over the top, grated cheese is liberally sprinkled on top, then they are baked until the cheese is melted and the whole dish is hot. Spices used are generally chili powder, cumin, and garlic. It's very yummy. Normally people will serve a side of spanish style rice, and refried pinto beans. Sour cream and guacamole are served on the side (at least in my house it is :) )
BY PT - these are all the very high rating recipe tat has tried out by ppl!
1.
Enchilada Sauce
1/4 cup shortening
1/4 cup flour
2 tablespoons chili powder
1/2 teaspoon oregano
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon salt
2 cups water
2(8ounce)cans tomato sauce
3 teaspoons beef bouillon granules
Enchiladas
1 1/2 lbs ground beef
1 onion, chopped
salt
pepper
1/2 cup oil
1 dozen corn tortillas
6 ounces sliced olives
3 cups cheddar cheese, grated
Directions
1In skillet put in shortening and melt, add flour and cook just until lightly browned (be careful don't do it to long).
2Add seasonings making a paste.
3Add water gradually then add tomato sauce and add beef granules.
4Cook until thick stirring constantly.
5In separate skillet, cook ground beef and onions until done; drain.
6Salt and pepper to taste.
7Place 1/2 cup oil in pan and heat.
8Heat the tortillas in oil, one by one.
9Dip the tortillas in the sauce.
10Add 2 or 3 tablespoons ground beef mixture to each tortilla and a sprinkle of olives to each and a little sprinkle of cheese.
11In a 9x13 pan spread a thin layer of sauce on bottom.
12Roll up enchiladas and place in pan.
13Cover enchiladas with remaining sauce and cheese and sprinkle with olives.
14Bake in oven at 350°F degrees for 30 minutes.
2.
1 lb lean ground beef
1(1 1/2ounce)package taco seasoning mix or dry enchilada mix
1(6ounce)can tomato paste
1 3/4 cups hot water
2-3 cups shredded cheese(I use cheddar, mozzarella and taco seasoned cheese, one cup each)
1(10count)package 10-inch flour tortillas
shredded lettuce (optional)
sour cream (optional)
guacamole (optional)
Directions
1Combine sauce mix, tomato paste and hot water; whisk together and set aside.
2Brown beef; salt and pepper to taste.
3Drain.
4Stir in 1/2 of sauce mix and 1/2 of cheeses with ground beef.
5Spoon beef mixture, evenly divided, into each of the tortillas and roll up.
6Place rolled tortillas, seam side down, in a 13 x 9 pan sprayed with nonstick spray.
7Cover with remaining sauce and cheese.
8Bake at 350 degrees for 25-30 minutes.
9Garnish with lettuce, sour cream or guacamole if desired.
seafood enchiladas
2 medium white onions, coarsely chopped
1(7ounce)can diced green chilies
1 1/2 tablespoons butter
1 lb crabmeat, picked over for cartilage
1 lb baby shrimp
1 cup walnut halves, toasted
1(12ounce)can medium pitted ripe olives, drained and halved
1 lb monterey jack cheese, shredded
1 lb cheddar cheese, shredded
vegetable oil(for frying)
12 corn tortillas
2 cups half-and-half
1 cup sour cream
1/2 cup butter, melted
1 1/2 teaspoons dried oregano
1 teaspoon salt
1/2 teaspoon garlic powder
Directions
1To toast walnuts, place in a shallow baking pan.
2Bake at 350*F (175*C) for 15 to 20 minutes or until walnuts are lightly browned, stirring occasionally.
3Cool.
4In large skillet, saute onions in butter until they become transparent.
5Remove from heat and add chilies, crab, shrimp, walnuts, and olives.
6Combine cheeses, reserving 1 1/2 cups of the cheese mixture for top of casserole.
7Stir remaining cheese into seafood mixture.
8In medium skillet, heat 1/4 inch oil.
9Fry tortillas, one a time, just long enough to soften, about 30 seconds.
10Drain on paper towels.
11Fill each tortilla with seafood filling, roll up and place seam side down in a lightly greased 13 x 9 x 2-inch baking dish.
12In medium saucepan, combine the half and half, sour cream, butter, oregano, salt and garlic powder, stirring constantly over medium heat until lukewarm and well blended.
13Remove from heat and pour sauce over enchiladas.
14Sprinkle enchiladas with reserved cheese.
15Bake at 350*F (175*C) for 30 minutes or until bubbly.
16Allow to set 5 minutes before serving.
chicken enchiladas
1 cup chopped onions
1 clove garlic, inced
2 tablespoons cooking oil
1 tablespoon all-purpose flour
1(16ounce)can diced tomatoes
1(16ounce)can tomato sauce
1(14ounce)can chopped green chili peppers
1 teaspoon sugar
1 teaspoon ground cumin
1/4 teaspoon salt
2 cups cooked chicken
1 1/2 cups cheddar cheese, shredded
1/4 cup finely chopped onions
1/4 cup small ripe pitted olives, chopped
3/4 teaspoon salt
12 6-inch corn tortillas
1/4 cup small ripe pitted olives, sliced
1(16ounce)can enchilada sauce
Directions
1Cook the 1 cup chopped onion and garlic in oil until onion is tender but not brown; stir in flour.
2Add undrained tomatoes, tomato sauce, chili peppers, sugar, cumin and salt.
3Cook and stir until thickened and bubbly; set aside.
4Combine chicken, HALF the cheese, the 1/4 cup onion, chopped olives and the 3/4 teaspoon salt.
5Set aside.
6In skillet, dip tortillas briefly in small amount of hot oil until limp but not crisp; drain (you can also soften instead in microwave for a few seconds.) Spoon 1/4 cup of the chicken mixture onto each tortilla; roll up.
7Place in a large (13x9x2-inch) baking dish.
8Pour tomato mixture over all.
9Pour enchilada sauce evenly over top.
10Cover with foil and bake at 350o for 15 minutes.
11Uncover and bake for another 15 minutes.
12Sprinkle with remaining shredded cheese; return to oven until cheese melts, 2 or 3 minutes.
13Top with the sliced olives.
apple enchiladas
1(21ounce)can apple fruit filling and topping(or other fruit filling)
6(8inch) flour tortillas
1 teaspoon cinnamon
1/3 cup butter or margarine
1/2 cup sugar
1/2 cup brown sugar
1/2 cup water
Directions
1Spoon fruit filling evenly down centers of tortillas.
2Sprinkle with cinnamon.
3Roll up, and place, seam side down, in a lightly greased baking dish.
4Bring butter and next 3 ingredients to a boil.
5Reduce heat, and simmer, stirring constantly, 3 minutes.
6Pour over enchiladas: let stand 30 minutes.
7Bake at 350 for 20 minutes.
Authentic Tex-Mexican Enchiladas
Ingredients
8 corn tortillas(homemade or store bought)
4 cups grated American cheese
pico de gallo, for topping
cheese, for topping
Enchilada Gravy Sauce
1 cup vegetable oil
2 cups all-purpose flour
1/4 cup chili powder
1 tablespoon ground cumin
1 tablespoon garlic powder
1 1/2 tablespoons salt
1/4 tablespoon pepper
2 quarts water
Chili Con Carne
1 lb ground beef
1 teaspoon garlic powder
1 teaspoon ground cumin
1 bay leaf
salt
pepper
2 tablespoons chili powder
1 cup water
2 cups cooked pinto beans (optional) or canned pinto beans (optional)
Directions
1. Make Enchilada Gravy Sauce.
2. Heat oil in large stockpot (at least 3 qt).
3. Add flour and cook until browned, stirring constantly, you are making a roux, do not let it burn NOTE: this will have almost a "dough" consistency, don't be scared once the water is added it will thin into a thick gravy.
4. Stir in chili powder, cumin, garlic, salt and pepper.
5. Cook roux, stirring constantly, for at least 2-3 minutes. If you do not thoroughly cook the roux it will taste like flour mixed with oil.
6. Gradually add the water, stirring until smooth.
7.Boil gently for 15 minutes.
8. Meanwhile make the Chili con Carne.
9. Brown the ground beef in a large skillet.
10. Add the garlic, cumin, bay leaf, salt and pepper.
11. Cook for 15 minutes, stirring occasionally and adding a little water if the pan becomes dry.
12. Add the chili powder and 1 cup of water and bring to a simmer.
13. Simmer for 10 minutes, then remove the bay leaf and add the beans if using.
14. Meanwhile make the Enchiladas.
15. Preheat oven to 350°F.
16. Soften tortillas, fill with American cheese and roll up.
17. Place them seam side down in a baking dish and cover with Enchilada Gravy Sauce and Chili con Carne.
18. Top with Pico de Gallo and more cheese to taste.
19. Heat in oven for 10 minutes or until cheese is melted and enchiladas are heated through.
http://www.recipezaar.com/116046
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I usually use a lot of enchiladas sauce, spicy or hot flavor, and then I'll get a lot of beans and sometimes ground beef. and shredded cheese.