Does any one have a recipe for enchiladas?!
Does any one have a recipe for enchiladas?
Answers:
I got this one from a tv show. Its for chicken but can be substituted with ground beef, also a good way of using leftover chicken. Here's the recipe:
Ingredients:
3 tablespoons vegetable oil
1 1/2 pounds skinless boneless chicken breast
Salt and pepper
2 teaspoons cumin powder
2 teaspoons garlic powder
1 teaspoon Mexican Spice Blend
1 red onion- chopped
2 cloves garlic- minced
1 cup fresh/ frozen corn
5 canned whole green chillies- seeded and chopped
4 canned chipotle chiles- seeded and minced
1 can stewed tomatoes
1/2 teaspoon all-purpose flour
16 corn tortillas
1 1/2 cups enchilada sauce, canned
1 cup shredded Cheddar and Jack cheeses
Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes
Directions:
1. Coat large saute pan with oil.
2. Season chicken with salt and pepper.
3. Brown chicken over medium heat, allow 7 minutes each side until no longer pink.
4. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning.
5. Remove chicken to a platter, allow to cool.
6. Saute onion and garlic in chicken drippings until tender.
7. Add the corn and chillies.
8. Add canned tomatoes, saute 1 minute. Stir.
9. Shred chicken into strips.
10. Add shredded chicken to saute pan, combine with vegetables.
11. Dust the mixture with flour to help set.
12. Microwave tortillas on high for 30 seconds.
13. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce.
14. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat.
15. Spoon 1/4 cup chicken mixture in each tortilla.
16. Fold over filling, place 8 enchiladas in each pan with seam side down.
17. Top with remaining enchilada sauce and cheese.
18. Bake for 15 minutes in a preheated 350 degree F oven until cheese melts.
Garnish with cilantro, scallion, sour cream and chopped tomatoes.
Serve with Spanish rice.
Enjoy! Hope this helps.
VELVEETA Pepper Jack Enchiladas
1 lb. lean ground beef
1 cup chopped onions (about 1 medium)
2 cups enchilada sauce, divided
6 oz. VELVEETA Pepper Jack Pasteurized Prepared Cheese Product, cut into thin slices
12 corn tortillas (6 inch), softened
PREHEAT oven to 350°F. Cook and stir meat and onions in large skillet on medium heat until meat is browned and onions are tender; drain. Return meat mixture to skillet. Add 1/2 cup of the enchilada sauce; mix well.
SPREAD 1/2 cup of the remaining enchilada sauce onto bottom of 13x9-inch baking dish. Spoon 1/4 cup of the meat mixture down center of each tortilla; roll up. Place, seam-sides down, in baking dish; top with the remaining 1 cup enchilada sauce and the VELVEETA.
BAKE 20 min. or until enchiladas are heated through and VELVEETA is melted.
Shrimp and Crab Enchiladas
Original recipe yield:
12 servings
PREP TIME 15 Min
COOK TIME 45 Min
READY IN 1 Hr
US METRIC
SERVINGS About scaling and conversions
INGREDIENTS
12 (12 inch) flour tortillas
8 ounces Monterey Jack cheese, shredded
1 (6 ounce) can crab meat, drained
1 pound cooked medium shrimp, shelled and deveined
1 (20 ounce) can green enchilada sauce
1 (8 ounce) container sour cream
1 bunch green onions, chopped
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Lay tortillas on a flat surface. In the middle of each tortilla place equal amounts of cheese, crab, and shrimp. Set aside some cheese to sprinkle on top of the tortillas. Roll the tortillas to form enchiladas. Arrange side by side in a 9x13 inch baking pan.
Pour green enchilada sauce over all of the enchiladas; the green sauce should cover the enchiladas completely. Sprinkle the remaining cheese over the enchiladas.
Cover, and bake for 30 minutes in the preheated oven. Remove cover, and continue baking 15 minutes. Top enchiladas with sour cream and green onions to serve.
this one is a little difference but very good:
items:
chicken breast - boiled and diced (you can use canned chicken but fresh is better)
24oz sour cream
shredded cheddar cheese
1 can of cream of mushroom or celery
green onions
butter
white or yellow onion
flour tortillas
directions:
cooked chicken (boil, cool and diced). in a saute pan melt a big spoonful of butter, add one chopped onion and one. once onions are clear add the can of cream of celery soup, cook on low until soup is warm, add 1-2 big spoonfuls of sour cream, cook on low until hot.
while sauce is warming, lay several flour tortillas on the counter top, spread each tortilla with sour cream, sprinkle cheese on top of sour cream, sprinkle chicken on one side (about a half palm full), roll up and place in sprayed baking pan, pour sauce on top making sure all tortillas are covered with sauce. sprinkle with green onions and additional cheddar cheese. cover with foil and bake about 20 minutes, until cheese is melted. serve with mexican rice and refried beans!
Sour Cream Chicken Enchiladas:
1? hours 1 hour prep
6-8 servings
6 boneless skinless chicken breast halves
2 cans cream of chicken soup
2 cans mild green chilies, chopped
10 large flour tortillas
8 ounces sour cream
2-4 cups shredded cheese, as desired
1. Boil chicken and save broth.
2. Dice chicken and set aside.
3. Combine soup, sour cream, chillis, and 1 1/2 cups of broth, bring to a boil.
4. Remove from heat.
5. Dip one tortilla into broth and then into soup mixture, covering whole tortilla.
6. Spread chicken and cheese down middle of tortilla.
7. Fold and place seam side down in baking dish.
8. Repeat.
9. After all tortillas are used, pour soup mixture in baking dish over tortillas.
10. Sprinkle cheese over tortillas.
11. Bake at 400 degrees for 25-30 minutes.
12. Let stand for 10 minutes before serving.