SAN ANTONIO STYLE GOAT CHEESE ENCHILADAS
Steps:
- Preheat oven to 375 degrees F.
- Spread 1/2 cup of the Red Chile-Tomato Sauce into a medium, deep casserole.
- Dip tortillas in remaining tomato-chile sauce, to lightly coat both sides. Spoon about 2 tablespoons of the Goat Cheese Filling on each tortilla, roll up. Repeat with remaining tortillas.
- Arrange rolled tortillas in casserole so they fit snugly. Pour 1 1/2 cups of the remaining tomato-chile sauce over the enchiladas, and top with the grated cheese. Bake for 20 to 30 minutes or the enchiladas are heated through. Remove and sprinkle with chopped cilantro, dollop with sour cream, and garnish with chopped green onions.
- Bring 2 cups of water to a boil in a small saucepan. Add chilies, remove from heat and let sit for 30 minutes. Remove stems and seeds, place in food processor with 1/4 cup of the soaking liquid and puree until smooth.
- Heat oil in a medium saucepan over medium-high heat. Add onions and cook until soft. Add garlic and cook for 1 minute. Add cumin and oregano and cook for 1 minute. Add ancho puree and cook for 2 to 3 minutes. Add wine, tomatoes and stock and cook for 25 to 20 minutes or until slightly thickened. Season with salt and pepper, to taste.
- Place goat cheese, garlic, pecorino Romano, and lime juice in a food processor and process until smooth. Season with salt and pepper, and fold in the cilantro.
CALIFORNIA STYLE ENCHILADAS
I was taught this by a Hispanic person in Los Angeles, I planned to keep it in the family, but I figured what the heck. The method I was taught was rather bland, so I built on to it over the years which includes replacing corn tortillas with flour. Now I live in the southeast, and friends come for miles when they hear this is on the dinner menu. If placed in the fridge, it is even better the next day after the flavors have time to blend together.
Provided by Delete Account
Categories Meat
Time 30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Combine Beef, onions, oregano, garlic, the thick part of the green onion and green chili's into frying pan and cook until beef is browned; Drain but do not rinse. Preheat oven to 350 degrees.
- Place a thin layer of enchilada sauce into about a 9x13 baking dish, just enough to fill the bottom.
- Place 1/4 to 1/2 cup of beef mixture into tortilla. Roll as you would a burrito and place into baking dish. Repeat 8 times until baking dish is full.
- Pour remaining enchilada sauce into baking dish, ensuring no tortilla is visible upon doing so. Dish will be near 2/3 full of sauce, this is okay.
- Top wraps with any remaining beef mixture, spread evenly.
- Spread cheese over baking dish, ensure each wrap has been topped with cheese. Its not uncommon to create an entire layer of cheese over top of the wraps.
- Spread remaining green onions over cheese layer.
- Bake in oven for about 20 minutes, until sauce is warmed and cheese is melted.
- Scoop each out onto a plate with a spatula or large spoon, top with sauce from pan if desired.
- Top with tomatoes, lettuce and sour cream if desired. Best served with refried beans and Zateran's Spanish rice.
Nutrition Facts : Calories 553.7, Fat 31.8, SaturatedFat 13.8, Cholesterol 111.8, Sodium 1336.9, Carbohydrate 32.5, Fiber 3, Sugar 4.7, Protein 32.9
ENCHILADAS - NEW MEXICO STYLE
These enchiladas are stacked like pancakes, not baked in oven. This is a family recipe handed down two generations. Quick, easy and definitely delicious. Use your favorite kind of meat in this dish - it also works well for leftover meat.
Provided by PIPERCAT99
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 669.7 calories, Carbohydrate 35.7 g, Cholesterol 321 mg, Fat 34.5 g, Fiber 5 g, Protein 53.7 g, SaturatedFat 15.3 g, Sodium 707.5 mg, Sugar 2.8 g
AUTHENTIC MEXICAN ENCHILADAS
This is the real thing! Corn tortillas are dipped in a home made sauce, fried, filled with Mexican queso fresco, then topped with sour cream, lettuce and tomato. My mother in law is from Mexico and taught me to make this delicious dish! Serve with authentic refried beans, it has a taste different from the norm--so good!
Provided by Becky
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 6
Number Of Ingredients 11
Steps:
- Snap the tops off of the dried chilies, and place in a saucepan with enough water to cover. Bring to a boil, and simmer for 15 minutes. Drain the water, and place chilies into a food processor or blender with the garlic and salt. Puree until smooth. Press sauce through a strainer, and set aside.
- Heat the oil in a large skillet over medium heat. Soak each tortilla in the sauce, then place in the hot oil. Turn over almost immediately, and fry for about 5 seconds on the other side. Remove to a plate that is lined with paper towels. The easiest way to do this is to fry the tortillas and stack them directly on top of each other until you have fried them all. This will keep the tortillas pliable until you are ready to fill them.
- Take one fried tortilla at a time, and fill with about 2 tablespoons of the queso fresco. Roll up, and place seam side down on a plate. Place three of these on each plate. Top in the following order: Start with a layer of sour cream, then a small handful of lettuce, three tomato slices, 2 more tablespoons of queso fresco, and finally, 1 tablespoon of green onions.
Nutrition Facts : Calories 477.3 calories, Carbohydrate 46.1 g, Cholesterol 56.7 mg, Fat 24.3 g, Fiber 5.7 g, Protein 21.1 g, SaturatedFat 12.2 g, Sodium 609.1 mg, Sugar 2.2 g
EL COYOTE CAFE CHEESE ENCHILADAS RANCHERA
Fabulous recipe from the El Coyote Cafe, the oldest Mexican food restaurant in Los Angeles. I'm posting it exactly as I got it, but we usually make a great big 13 x 9 pan of the enchiladas (just keep rolling them up until your pan is full) and double the ranchera sauce. It looks like way too much sauce, but it cooks down in the oven and the flavor is fantastico!
Provided by Chef SuzyQ
Categories Cheese
Time 2h
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Instructions for Sauce:.
- Quickly saute onion and garlic.
- Add the rest of ingredients and bring them to a rapid boil.
- Simmer for one hour.
- Instructions for Enchiladas:.
- In a heavy skillet, heat vegetable oil until very hot.
- Dip tortillas in oil to soften.
- Fill tortillas with approximately 1/8 cup grated cheese and 1 T chopped onion.
- Roll stuffed tortillas and place in baking dish.
- Cover enchiladas with sauce.
- Top each enchilada with 4 strips of Ortega Chili.
- Sprinkle 3 T. shredded cheese over each enchilada.
- Bake at 350 for approximately 20 minutes or until cheese is melted.
- Top with dollop of sour cream and garnish with green onions.
Nutrition Facts : Calories 231.6, Fat 16.7, SaturatedFat 5.5, Cholesterol 19.9, Sodium 863.9, Carbohydrate 17.6, Fiber 3, Sugar 6, Protein 5.2
More about "california style enchiladas recipes"
HOW TO MAKE PERFECT MEXICAN ENCHILADAS - THE SPRUCE EATS
From thespruceeats.com
EASY ENCHILADAS SUIZAS RECIPE - GROWING UP BILINGUAL
From growingupbilingual.com
ENCHILADAS DIVORCIADAS RECIPE | BON APPéTIT
From bonappetit.com
CHICKEN ENCHILADAS (WITH HOMEMADE ENCHILADA SAUCE) - COOKING …
From cookingclassy.com
CALIFORNIA AVOCADO AND SHRIMP ENCHILADAS
From californiaavocado.com
CHICKEN ENCHILADAS CALIFORNIA STYLE RECIPE - SPRY LIVING
From spryliving.com
EL COYOTE’S CHEESE ENCHILADAS - SAVEUR
From saveur.com
ENCHILADAS – NEW MEXICO STYLE | COCINA CALIFORNIA
From cocinacalifornia.com
50 FLAVOR-PACKED ENCHILADA IDEAS WE LOVE | TASTE OF HOME
From tasteofhome.com
MORELIA-STYLE ENCHILADAS RECIPE | COOKING LIGHT
From cookinglight.com
RED ENCHILADA SAUCE FROM DRIED CHILES RECIPE | CDKITCHEN.COM
From cdkitchen.com
ENCHILADAS - TRADITIONAL AND AUTHENTIC MEXICAN RECIPE
From 196flavors.com
BEST EVER ENCHILADA SAUCE RECIPE (TEX MEX CHILI GRAVY)
From houseofyumm.com
29 ENCHILADA RECIPES THAT ARE THE WHOLE ENCHILADA - BRIT - CO
From brit.co
ENCHILADAS - THE PIONEER WOMAN
From thepioneerwoman.com
CALIFORNIA-STYLE CHEESY ENCHILADA CASSEROLE
From realcaliforniamilk.com
CALIFORNIA-STYLE CHEESY ENCHILADA CASSEROLE | RECIPE | CHEESY ...
From pinterest.co.uk
CRAB AND CALIFORNIA AVOCADO ENCHILADAS
From californiaavocado.com
LOW-CARB ENCHILADAS WITH CALIFORNIA-STYLE GUACAMOLE [RECIPE]
From thewarriordoc.com
30 MINUTE MEXICAN ENCHILADAS RECIPE - THE SPRUCE EATS
From thespruceeats.com
ROASTED CAULIFLOWER ENCHILADAS - GIMME SOME OVEN
From gimmesomeoven.com
TERESA SANCHEZ'S ENCHILADAS RECIPE - LOS ANGELES TIMES
From latimes.com
COLORADO ENCHILADAS | MEXICAN PLEASE
From mexicanplease.com
CHIPOTLE SHRIMP ENCHILADAS - CALIFORNIA MILK
From realcaliforniamilk.com
RECIPE BOX, CALIFORNIA LITE CHEESE ENCHILADAS | THE PAINTED APRON
From thepaintedapron.com
TRADITIONAL GUATEMALAN ENCHILADAS OR JARDINERAS RECIPE
From growingupbilingual.com
WORLD BEST VEGETABLE RECIPES: CALIFORNIA-STYLE ENCHILADAS
From bestvegetablerecipes.blogspot.com
BEST AUTHENTIC ENCHILADA SAUCE - THE DARING GOURMET
From daringgourmet.com
CALIFORNIA STYLE ENCHILADAS RECIPE - WEBETUTORIAL
From webetutorial.com
HOMEMADE ENCHILADA SAUCE | MEXICAN PLEASE
From mexicanplease.com
CLASSIC RED ENCHILADAS RECIPE - LOS ANGELES TIMES
From latimes.com
30+ BEST ENCHILADA RECIPES - HOW TO MAKE ENCHILADAS
From goodhousekeeping.com
CALIFORNIA STYLE MUSHROOM ENCHILADAS RECIPE - COOKEATSHARE
From cookeatshare.com
CHEESE ENCHILADAS - FOOD CHANNEL
From foodchannel.com
RED ENCHILADAS RECIPE | RECETA DE ENCHILADAS ROJAS | EASY
From mexicoinmykitchen.com
WHITE CHICKEN ENCHILADAS (OR SUB CAULIFLOWER!) | FEASTING AT HOME
From feastingathome.com
MORELIA-STYLE ENCHILADAS RECIPE - FOOD NEWS
From foodnewsnews.com
GROUND BEEF ENCHILADAS (FREEZER FRIENDLY!) - THE CHUNKY CHEF
From thechunkychef.com
BEEF ENCHILADAS | RICARDO
From ricardocuisine.com
ENCHILADAS SUIZAS RECIPE | MYRECIPES
From myrecipes.com
CALIFORNIA-STYLE ENCHILADAS - CHAMPSDIET.COM
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #for-1-or-2 #main-dish #eggs-dairy #poultry #vegetables #oven #cheese #chicken #stove-top #dietary #low-sodium #low-calorie #low-in-something #meat #equipment #number-of-servings
You'll also love