Char Grilled Texas T Bone With Caciotta Cheese Enchiladas Recipes

CHEESE ENCHILADAS WITH CHILI GRAVY

Steps:

• To toast the cumin seeds, lay them on a shallow cookie sheet and bake in a 350 degree oven for 5 minutes.
• Grind with a spice grinder or mortar and pestle.
• The toasting will give the cumin a mellower, pleasant flavor.
• In a saucepan, brown the meat with the onion and garlic.
• Drain fat.
• Add bacon drippings if desired.
• Allow drippings to melt.
• Add the stock cumin, oregano, salt, and ground ancho.
• Let simmer 50 min, until meat is tender and liquid has thickened a bit.
• Mix the masa harina in a small bowl with 2 T.
• of the liquid from the gravy.
• Stir the masa mixture back into the gravy.
• Stir very thoroughly to help the masa dissolve.
• It will thicken the gravy.
• Allow to simmer 10 min more.
• Preheat the oven to 350 degrees.
• Grease a med.
• baking dish.
• Mix the cheese and chopped onion together.
• Soften the tortillas by dipping them quickly into 1/2- 1 inch of oil in a small skillet.
• Remove quickly with tongs.
• Don't allow the tortillas to become crisp.
• You just want them to go limp, to make them easier to handle for rolling.
• Drain tortillas lightly.
• If you are using fresh or homemade tortillas, they will not need to be dipped in oil.
• Using the tongs again, dip tortillas in the chili gravy to lightly coat.
• Lay on a plate and sprinkle 1/4 c.
• of cheese/onion filling into each tortilla, then roll up.
• Transfer to the greased baking dish.
• Repeat process with each tortilla until all filling has been used, or pan is full.
• Top the enchiladas with the remaining gravy, submerging each enchilada in sauce.
• Bake for 15-18 minutes.
• Enchiladas should be heated through and sauce should be bubbling.
• Sprinkle with cheese, onion, and jalapeno if desired.

AWESOME WHITE CHEESE AND CHOCOLATE ENCHILADAS

Steps:

• For the sauce: Saute onion in oil until tender.
• Add garlic, oregano, cumin and cinnamon; saute together for a few minutes.
• Stir in flour and chili powder, coating onion mixture.
• Slowly whisk in vegetable (or chicken) stock; reduce until sauce thickens, whisking frequently (this will take about 30 minutes).
• Stir in semisweet chocolate until melted and smooth.
• Assemble enchiladas: Steam or soften tortillas in a lightly greased skillet (although I've been known to skip that step).
• Roll up 1/2 cup (or whatever fits your tortillas) of cheese in each corn tortilla.
• Sprinkle with green onions and pour sauce over.
• Cover baking dish and bake at 350 degrees F for about 20 minutes or until heated through.
• (Oaxacan cheese takes slightly longer to melt.).

TEXAS ENCHILADAS

Steps:

• In a skillet, cook ground beef and onion until the meat is browned and onion is tender; drain. Stir in chili powder, salt, pepper and 1-1/2 cups cheese. , Soften tortillas according to package directions. Spoon about 1/4 cup meat mixture onto each tortilla. Roll up and place, seam side down, in a greased 13x9-in. baking dish; set aside. , For sauce, melt butter in a small saucepan. Stir in flour; cook until bubbly. Add remaining sauce ingredients. Cook, stirring constantly, until the mixture thickens. Pour over tortillas. Sprinkle with remaining cheese. , Bake at 350° for 30 minutes or until heated through and bubbly.

CHICKEN AND CHEESE ENCHILADAS

Steps:

• Heat oven to 350 degrees F.
• In resealable plastic bag, mix taco seasoning, oil and 1/4 cup of water. Add chicken pieces; turn to mix. Refrigerate up to 12 hours.
• In medium bowl, mix 2 1/2 cups of Monterey Cheese, cilantro, salt, ricotta cheese, chiles, and egg.
• Heat 10-inch skillet over medium-high heat until hot. Add chicken with marinade; cook and stir 5 to 10 minutes or until chicken is no longer pink in center.
• In ungreased 13x9-inch glass baking dish, mix 1/2 cup of the salsa and remaining 1/4 cup water. Spread evenly in bottom of baking dish.
• Spoon 1/3 cup cheese mixture down center of each tortilla. Top with chicken; roll up. Place filled tortillas, seam side down, over salsa mixture in baking dish.
• Drizzle enchiladas with remaining salsa. Sprinkle with remaining 1/2 cup Monterey Jack Cheese.
• Bake 20 to 25 minutes or until cheese is melted.

EASY TEXAS CHEESE ENCHILADAS

Steps:

• Melt butter in pan over medium high heat.
• add flour and cook 2 minutes.
• add spices and tomato paste, mix well (forms a ball).
• pour in unsalted chicken stock and mix until smooth.
• simmer 10 minutes.
• cover and allow to cool.
• smooth enough sauce over the bottom of 13x9 pan to cover.
• roll shredded cheese in corn tortillas and line pan seam side down.
• cover with sauce.
• cover with shredded cheese.
• bake at 350 until hot and bubbly.

CHEESE ENCHILADAS

Steps:

• Preheat oven to 350°. In a large saucepan, combine first six ingredients; bring to a boil. Reduce heat; simmer, uncovered, until thickened, 4-5 minutes, stirring occasionally. , Mix sour cream, parsley, salt and pepper; stir in Monterey Jack cheese, 2 cups cheddar cheese and onions. Spread 2 tablespoons sauce over each tortilla; top each with about 1/3 cup cheese mixture and roll up. Place in two greased 13x9-in. baking dishes, seam side down. Pour remaining sauce over top. , Bake, uncovered, 20 minutes. Sprinkle with remaining cheddar cheese. Bake until cheese is melted, 4-5 minutes. If desired, serve with toppings. Freeze option: Cover and freeze enchiladas before baking. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

TEX-MEX BEEF AND CHEESE ENCHILADAS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat the ground beef in a large skillet over medium heat. Cook, stirring to crumble, until no longer pink. Drain off grease and season with chili powder, paprika, cumin, garlic powder, and salt. Mix in the tomato sauce and 2 cups of the water. Simmer over low heat. Mix the remaining water with the flour and sugar until flour is dissolved; stir into the simmering meat sauce. Simmer until thickened, about 10 minutes.
• While the sauce is cooking, heat oil in another skillet over medium-high heat. Warm tortillas in the hot oil until pliable. Fill each tortilla with a little bit of cheese, and place in a 9x13 inch baking dish, reserving some of the cheese to sprinkle on top. Pour the meat sauce evenly over the rolled tortillas. Top with remaining cheese.
• Bake for 25 minutes in the preheated oven, until cheese is melted and lightly browned.

3 CHEESE ENCHILADAS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix cream cheese with 2 cups salsa and 2 chopped green onions in a bowl until thoroughly combined; lightly stir 2 cups shredded Cheddar and 2 cups Monterey Jack cheese into cream cheese mixture. Spoon a scant 1/2 cup of cheese filling in a line down the center of each tortilla and roll tortilla into a log around the filling. Repeat with remaining tortillas and cheese filling. Place rolled tortillas into a 9x13-inch baking dish.
• Spread top of enchiladas with remaining 1 cup salsa. Lightly mix remaining 1/2 cup Cheddar cheese and 1/2 cup Monterey Jack cheese in a bowl and spread over the salsa. Sprinkle with remaining green onions. Cover dish with aluminum foil.
• Bake in preheated oven until cheese is melted and bubbly, about 20 minutes.

CHILI GRAVY ENCHILADAS

Steps:

• Chili Gravy:.
• Heat the vegetable oil in a skillet over medium heat. Add the flour and stir continuously for 3 to 4 minutes until it makes a light brown roux. Add all the dry ingredients and continue to cook for 1 minute, stirring continuously to blend well. Add chicken broth gradually, mixing and stirring until the sauce thickens. Let sauce simmer on low for 15 minutes, adding water to adjust thickness.
• Enchiladas:.
• Heat the oil in a small skillet over medium heat for 3 minutes. Using tongs, place a tortilla in the hot oil for 30 seconds or until lightly browned and soft. Place on paper towel to cool. Place the cooled tortilla on a plate. Ladle 1 cup of the chili gravy onto a 2 quart square oven proof pan. Place 1/4 cup of American cheese and 1 tablespoon chopped onion (optional) in the center of the tortilla and roll the tortilla around the filling. Repeat with the other tortillas. Cover the enchiladas with 1 cup gravy. Sprinkle with 1 cup of shredded mild cheddar cheese (optional). Bake at 450 degrees for 10 minutes or until sauce bubbles and the cheese is melted. Serve immediately with mexican rice and refried beans.

CHEESE AND BEEF ENCHILADAS

Steps:

• Heat large skillet over medium-high heat; add meat and bell pepper. Cook 5 minutes, stirring until meat crumbles and is no longer pink; drain. Add taco seasoning mix and 1/2 cup water. Simmer, uncovered, 5 minutes or until sauce thickens, stirring occasionally.
• Spoon 1/3 cup meat mixture down center of each tortilla; sprinkle with 2 tablespoons cheese. Roll up; place seam-side down in greased 13x9-inch baking pan. Spoon salsa over enchiladas.
• Cover with foil; bake in preheated 375 degrees F oven 18 minutes or until heated through. Uncover; sprinkle with remaining cheese. Bake 2 minutes more or until cheese is melted. Serve with lettuce, tomato, if desired, sour cream.