American Style Enchiladas Recipes

AMERICAN-STYLE ENCHILADAS

Steps:

• For Pancakes: Combine eggs and milk in bowl. Add flour and salt, then beat until smooth. Pour about 1/4 cup batter into hot greased 6 to 7 inch skillet, tilting skillet so batter covers surface. Batter can also be spread into 6 inch rounds on greased griddle. Turn pancakes when surface looks dry. Pancakes can be stacked while remaining pancakes are baked. For Enchilada Filling: Brown beef and sausage in large skillet. Pour off all but 1 Tablespoon fat. Add onion, green pepper, garlic, chili powder and salt. Simmer for 10 minutes. Add spinach; mix well. Let cool. Combine spaghetti sauce, tomato sauce, water and chili powder. Set aside. Spoon scant 1/4 cup meat mixture across center of each pancake. Fold sides over about 1/2 inch. Starting at end closest to you, roll up each pancake. Place in two (13 x 9 x 2 inch size) baking dishes. Pour half the sauce over the rolled pancakes in each dish. Top each with half of the shredded cheese. Bake at 325 degrees F for 30 minutes or until hot and bubbly. NOTE: Prepared enchiladas can be frozen. To reheat: Bake at 375 degrees F for 45 minutes or until hot.

ENCHILADAS - NEW MEXICO STYLE

Steps:

• Heat the oil in a large skillet over medium heat. Add the chicken pieces, and cook until browned. Season with cumin and chili powder. Pour in the enchilada sauce, and simmer for about 15 minutes. Stir occasionally.
• In a separate skillet over medium heat, warm the tortillas. Don't fry them, just warm them until they are flexible.
• To assemble the enchiladas, dip a tortilla in the enchilada sauce, and place it on a serving plate. Spoon some of the meat and sauce on, then add shredded lettuce, cheese, onion and sour cream. Top with another tortilla that has been dipped in the sauce. You may repeat the layering as many times as you wish depending on your appetite. Make additional stacks for each person. Top stacks with a fried egg, if desired.

AMERICAN ENCHILADAS

Steps:

• Cook chicken until done. Cut into bite size pieces.
• While chicken is cooking mix rotel, cream cheese, black olives, green onions and cheddar cheese.
• Add chopped chicken once cooked.
• Spoon chicken mixture into flour tortillas. Place in casserole dish and top with cream of chicken soup and more cheddar cheese.
• Cook at 325 until cheese is melted & bubbly (about 25 minutes).