Crystals Enchiladas Recipes

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.

EASY ENCHILADAS

Steps:

• Preheat oven to 350° F
• Bake: Put the casserole in the 350°F oven for 10 to 15 minutes or until the cheese melts. Serve with sliced (1/3-inch to 1/2-inch) iceberg lettuce that has been sprinkled with apple cider vinegar and salt. Garnish enchiladas with cilantro and sour cream. See Perfect Guacamole for a great guacamole avocado side dish.

CRYSTALS ENCHILADAS

Steps:

• Start by cooking the rice in a saucepan according to package directions. When finished remove from heat and set aside.
• While that is cooking, sauté the onion and garlic till opaque. Salt to taste.
• Add chicken to the pan and cook through.
• Add taco seasoning to chicken.
• When chicken is coated and cooked, add beans (rinsed and drained) and tomatoes (not drained!) to chicken mixture. Heat through.
• Pour 1/4 cup of the enchilada sauce into a greased 9x13 glass pan. Spread evenly over the pan.
• Add a spoonful of rice and chicken mixture to each room temp tortilla, roll into a burrito and lay seam side down in the pan. Appx. 6 burritos fit in a pan.
• Pour the rest of the enchilada sauce over the burritos.
• Cover with cheese.
• Bake at 350 for 30-40 minute.