Best Crepes Recipe Recipe For Enchiladas

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SIMPLE PERFECT ENCHILADAS



Simple Perfect Enchiladas image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h15m

Yield 8 servings

Number Of Ingredients 16

2 tablespoons canola oil
2 tablespoons all-purpose flour
One 28-ounce can enchilada or Mexican red sauce
2 cups chicken broth
1/2 teaspoon salt
1/2 teaspoon black pepper
1 pound ground beef
1 medium onion, finely chopped
1/2 teaspoon salt
Canola oil, for frying
10 to 14 corn tortillas
Two 4-ounce cans diced green chilies
1 cup chopped green onions
1/2 cup chopped black olives
3 cups grated sharp Cheddar cheese
Cilantro, for garnish

Steps:

  • In a saucepan over medium-low heat, combine the canola oil and flour. Whisk together and allow to bubble for 1 minute. Pour in the red sauce, chicken broth, salt and pepper. Bring to a boil. Reduce the heat and simmer while you prepare the other ingredients.
  • While the sauce is simmering, brown the ground beef with the onions in a large skillet over medium-high heat. Drain the fat, add the salt and stir to combine. Turn off the heat and set aside.
  • In a small skillet over medium heat, heat some canola oil. Lightly fry the tortillas just until soft. Do not crisp. Drain on a paper towel-lined plate. Repeat until all the tortillas have been fried.
  • Preheat the oven to 350 degrees F.
  • Spread 1/2 cup of the sauce in the bottom of a 9- by 13-inch baking dish. Next, one at a time, dip each tortilla into the sauce. Set the sauce-soaked tortilla on a plate. Place on some of the meat mixture, chilies, green onions and black olives. Top with a generous portion of grated Cheddar. Roll up the tortilla to contain the filling inside.
  • Place the tortilla seam side down in the baking dish. Repeat with the rest of the tortillas and pour the remaining sauce over the top. End with a generous sprinkling of cheese and any other bits of chiles, green onions or olives you have left over from the filling.
  • Bake the enchiladas for 20 minutes, or until bubbly. Sprinkle chopped cilantro over the top and serve.

BEST BEEF ENCHILADAS



Best Beef Enchiladas image

These enchiladas are absolutely amazing! Truly a recipe your family will love.

Provided by country_cooker

Categories     World Cuisine Recipes     Latin American     Mexican

Time 45m

Yield 8

Number Of Ingredients 16

2 pounds ground beef
¼ onion, finely chopped
1 cup shredded Cheddar cheese
½ cup sour cream
1 tablespoon dried parsley
1 tablespoon taco seasoning
1 teaspoon dried oregano
½ teaspoon ground black pepper
2 ½ cups enchilada sauce
1 ½ teaspoons chili powder
1 clove garlic, minced
½ teaspoon salt
8 flour tortillas
1 (15 ounce) can black beans, rinsed and drained
1 (4 ounce) can sliced black olives, drained
¼ cup shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Cook and stir ground beef with onion in a skillet over medium heat until meat is crumbly and no longer pink, about 10 minutes. Drain grease. Stir 1 cup Cheddar cheese, sour cream, parsley, taco seasoning, oregano, and black pepper into the ground beef until cheese has melted. Mix in enchilada sauce, chili powder, garlic, and salt; bring to a simmer, reduce heat to low, and simmer until meat sauce is slightly thickened, about 5 minutes.
  • Lay a tortilla onto a work surface and spoon about 1/4 cup of meat sauce down the center of the tortilla. Top meat sauce with 1 tablespoon black beans and a sprinkling of black olives. Roll the tortilla up, enclosing the filling, and lay seam-side down into a 9x13-inch baking dish. Repeat with remaining tortillas. Spoon any remaining meat sauce over the enchiladas and scatter any remaining black beans and black olives over the top. Sprinkle tortillas with 1/4 cup Cheddar cheese.
  • Bake in the preheated oven until cheese topping is melted and enchiladas and sauce are bubbling, 20 to 22 minutes. Let stand 5 minutes before serving.

Nutrition Facts : Calories 583.2 calories, Carbohydrate 46.1 g, Cholesterol 93.7 mg, Fat 29.2 g, Fiber 7.1 g, Protein 33 g, SaturatedFat 12.2 g, Sodium 1216.3 mg, Sugar 1.2 g

THE BEST ENCHILADAS



The Best Enchiladas image

The cheesiest, tastiest enchiladas, I swear! this recipe takes a while to cook, but it is well worth it! if you really want to go all out, make some Mexican rice and charro beans to go with your enchiladas. oh, and don't forget the guacamole!

Provided by Sandy

Categories     Meat

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 19

30 corn tortillas
3 lbs lean beef
2 (14 ounce) cans enchilada sauce
1 (28 ounce) can tomato sauce (larger can)
2 (14 ounce) cans diced tomatoes with mild green chilies (ROTEL)
1 onion (minced)
jarred jalapeno (do not drain juice)
1 whole garlic clove (minced)
1 cup cilantro (minced)
2 tablespoons fresh cumin (grounded up)
2 tablespoons pepper
chili powder
salt
canola oil
2 lbs shredded Velveeta cheese (or any easy-melt cheese)
Tabasco sauce (optional)
salsa (optional)
saltine (optional)
sour cream (optional)

Steps:

  • In a large saucepan lightly brown the ground beef with the minced onion and garlic add in salt, pepper, ground cumin, and some jalapeño juice.
  • When meat is light brown, drain fat from beef.
  • Put meat back on stove and add both cans of diced tomato with green chilies and cilantro simmer until tomatoes are soft.
  • At this point you may add some diced jalapeños, or just add more jalapeño juice (i like it hot!) add tomato sauce and enchilada sauce.
  • Simmer on med-low heat with saucepan covered.
  • While meat is simmering, you can start to cook the tortillas.
  • Heat up canola oil in a pan on med-high heat.
  • Add one tortilla at a time, sprinkling both sides with chili powder.
  • Cook until outer ring is harder and the middle part of the tortilla is a bit softer (as long as the tortilla is no longer brittle) continue until all 30 tortillas are cooked.
  • You may want to wipe off the oil after you remove them from the stove.
  • Also, if the heat is too high, the chili powder may turn black, but this will not really affect it's taste, so don't worry, just turn down the heat a lil'!
  • By the time all the tortillas are done, the meat should be perfect!
  • (It should look kinda soupy) in a large square pan scoop a bit of the meat sauce and spread all over (lasagna pan is fine) lay a tortilla down and fill with meat and cheese (try not to get too much sauce with the meat) carefully roll up tortilla and place against the side of the pan.
  • Start at the end of the pan and work your way across.
  • After you can no longer fit any more rolled up tortillas in the pan, use the remainder of the meat sauce and cheese for the topping heat up oven to 400°F.
  • Place in oven for about 20-30 mins or until cheese is melted and light brown and the tortilla edges that stick up from the sauce are a bit hard turn off your oven.
  • For those that like onions on top of your enchiladas, you may add them at this time and place pan back into the oven (make sure oven is turned off!) if you have any meat sauce left, you may enjoy it over some home made Mexican rice!
  • Tabasco sauce, salsa, and/or sour cream is perfect for the topping.
  • Enjoy with some saltines!

Nutrition Facts : Calories 876.9, Fat 39.9, SaturatedFat 20.6, Cholesterol 190, Sodium 3411.1, Carbohydrate 70, Fiber 8.7, Sugar 15.8, Protein 61.7

BIG MAC SALAD



Big Mac Salad image

This Big Mac salad is a way to get the taste of a Big Mac with the healthfulness of a salad. Switch out with other favorite toppings if you like.

Provided by ByMarce

Categories     Beef Salad

Time 30m

Yield 6

Number Of Ingredients 14

1 head lettuce, torn
1 large tomato, sliced
1 large onion, sliced
½ cup dill pickle slices
2 tablespoons butter, melted
½ round loaf sourdough bread, cubed
¼ cup olive oil
¼ cup pickle juice
1 teaspoon mustard
1 teaspoon ketchup
1 teaspoon grill seasoning
1 pound ground beef
1 teaspoon grill seasoning
2 cups shredded American cheese

Steps:

  • Combine lettuce, tomato, onion, and pickle slices in a large bowl for salad. Set aside
  • Heat butter in a large skillet and toss bread cubes in until lightly browned, 2 to 3 minutes.
  • Combine olive oil, pickle juice, mustard, ketchup, and grill seasoning in a lidded jar for dressing. Close and shake until well combined. Set aside.
  • Heat a large skillet over medium-high heat. Season ground beef with grill seasoning and add to the hot skillet. Cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add cheese and stir into the beef until melted.
  • Toss salad with the dressing just before serving. Put salad on plates and top with ground beef mixture and croutons.

Nutrition Facts : Calories 761.8 calories, Carbohydrate 30.3 g, Cholesterol 143.4 mg, Fat 54.9 g, Fiber 2.9 g, Protein 37.4 g, SaturatedFat 26.2 g, Sodium 2235.2 mg

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