Crispy Rolls Recipe Recipe For Enchiladas

CRUSTY ROLLS

Steps:

• In a bowl, dissolve yeast in water. Add shortening, sugar, salt and 1 cup flour; beat until smooth. Add egg whites; mix well. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes (dough will be stiff). Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours., Punch dough down; divide into 24 pieces and shape into balls. Sprinkle greased baking sheets with cornmeal. Place rolls 2 in. apart on baking sheets. Cover and let rise until doubled, about 30 minutes. , Place a large shallow pan filled with boiling water on lowest rack in oven. Bake rolls on middle rack at 425° for 10-11 minutes or until golden brown.

SIMPLE PERFECT ENCHILADAS

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.

ENCHILADAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a heavy saucepan or skillet, brown the ground beef and onions. Season the ground beef mixture with garlic salt and set aside.
• In a skillet, fry the tortillas in vegetable oil. Spoon some meat mixture and cheese into the center of each tortilla, roll them up and arrange them in a 9x13 inch baking dish or oblong pan. Pour the enchilada sauce over the rolled enchiladas and top with any remaining meat or cheese.
• Bake in the preheated 350 degrees F (175 degrees C) for 20 to 30 minutes.

CHERRY ENCHILADAS

Steps:

• Grease a 9x13 inch baking dish. Combine the water, butter and 1/2 cup of sugar in a small saucepan and bring to a boil. Place a few spoonfuls of cherry pie filling just slightly off center of each tortilla. Roll up and place seam side down in the baking dish. Pour the hot liquid over the 'enchiladas' making sure to coat the tops completely. The mixture will be watery. Cover and refrigerate overnight.
• Preheat the oven to 375 degrees F (190 degrees C). Combine 2 tablespoons sugar, cinnamon and almonds in a small bowl or cup; sprinkle over the top of the enchiladas.
• Bake for 35 to 40 minutes in the preheated oven, or until outside edges of the tortillas are golden brown. Let cool slightly before serving.

CHICKEN EGG ROLL ENCHILADAS

Steps:

• Mix all the ingredients except egg roll wraps together.
• Put 2 to 2 1/2 tbsp of filling in each wrap, fold in the sides and then flip up the top and bottom or do your conventional egg roll fold.
• Line a 9x13 oven proof pan with release Foil or lightly spray with oil and place the rolls side by side, single layer.
• I managed to get 20 into the dish and then foil wrapped the remaining 4 and put them in the freezer uncooked.
• Mist the tops of the egg rolls with oil (I like to use lite olive oil). Bake in 350°F oven for 20 minutes or until they are golden on top, flip the rolls to brown the bottoms mist the bottoms as well with oil and continue baking for a further 20 minutes (approx).
• Serve hot or at room temperature.

CARNITAS ENCHILADAS

Steps:

• Heat 2 tablespoons oil in a nonstick skillet over medium heat. Add shredded pork, chopped onion, orange juice concentrate, cumin, chili powder, garlic powder, cayenne pepper, salt, and pepper. Bring to a boil, cover, reduce heat to low, and simmer until onion is tender, about 20 minutes.
• Remove lid, increase heat to medium, and continue to cook until the liquid is mostly evaporated, about 10 minutes. Transfer everything to a plate and allow to cool slightly. Wipe the skillet clean with paper towels.
• Meanwhile, preheat the oven to 425 degrees F (220 degrees C). Grease a 9x13-inch baking dish with cooking spray.
• Combine salsa verde and sour cream in a mixing bowl, stirring well. Spread about 1 cup of salsa verde mixture over the bottom of the prepared baking dish, reserving the rest.
• Add remaining cooking oil to the cleaned skillet and heat over medium-high heat.
• Gently warm each tortilla in the oil, about 2 minutes per side, making the tortillas flexible. Add more oil, if needed.
• Place a tortilla on a work surface and add 3 tablespoons of pork mixture and 1 tablespoon shredded cheese. Roll the tortilla gently around the filling, and place seam side down in the prepared dish. Repeat with the remaining tortillas.
• When all tortillas are rolled up and in the dish, pour the reserved salsa-sour cream mixture over the filled tortillas.
• Bake uncovered in the preheated oven for 20 minutes.
• Remove from the oven; sprinkle on remaining cheese and allow to melt while the enchiladas cool, about 5 minutes.