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
ENCHILADAS
A friend of mine gave me this recipe for ground beef enchiladas and it is delicious!
Provided by Donna
Categories World Cuisine Recipes Latin American Mexican
Time 50m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 755.4 calories, Carbohydrate 48.5 g, Cholesterol 149.8 mg, Fat 46 g, Fiber 3.8 g, Protein 36.3 g, SaturatedFat 21.5 g, Sodium 638.9 mg, Sugar 1.3 g
30 MINUTE MEXICAN ENCHILADAS
Steps:
- Heat oven to 400 F. Pour 1 cup of oil into a medium-sized saucepan and heat until it's hot, but not sizzling. You want to warm the tortillas in the oil, not fry them.
- Serve your enchiladas with a spatula, four to a plate, and enjoy!
Nutrition Facts : Calories 677 kcal, Carbohydrate 70 g, Cholesterol 43 mg, Fiber 10 g, Protein 23 g, SaturatedFat 9 g, Sodium 2326 mg, Sugar 15 g, Fat 35 g, ServingSize 4 servings, UnsaturatedFat 0 g
AUTHENTIC MEXICAN ENCHILADAS VERDES
My sister-in-law was born and raised in Mexico City. She taught me how to make these. They take some time, but for those of us who love to cook and enjoy the fruits of our labor - this will be a real treat. You will need a blender or food processor for the sauce. This recipe makes 24 enchiladas. Enough for a crowd, or to freeze. If you are going to take this much time, you may as well have plenty! It can be halved, if you prefer. The sauce and stuffing can be prepared in advance.
Provided by PanNan
Categories Chicken
Time 2h30m
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- Prepare sauce: Heat water in large pot to boiling.
- Add tomatillos, 2 onion halves, 6 garlic cloves, and 7 serrano chiles.
- Simmer uncovered 30 minutes.
- Let cool slightly, then drain, reserving about 1 cup cooking liquid.
- Place solids in blender or food processor.
- Add remaining onion half, 4 garlic cloves, 3 chiles, the cilantro, and about 1/2 cup cooking liquid.
- Process until smooth.
- Heat oil in medium saucepan.
- Add onion slices and saute until lightly browned.
- Stir in sauce and season with salt.
- Simmer uncovered until slightly thickened, about 30- 45 minutes.
- If sauce thickens too much, thin it with remaining cooking liquid.
- Meanwhile, when the sauce ingredients are simmering, prepare stuffing.
- Heat 2 qt water in large pot to boiling.
- Add chicken, onion, garlic, and salt to taste.
- Simmer just until chicken is cooked through, about 30 minutes.
- Let cool, then remove chicken from liquid.
- Remove and discard skin and bones; shred meat.
- Prepare tortillas: When the sauce is nearly ready and the stuffing is ready, heat small amount of oil in skillet over medium heat.
- Cook tortillas one at a time, turning once, just until flexible but not crisp, about 20 seconds each.
- Drain on a thick layer of paper towels wrapped up inside a clean cloth kitchen towel (or tortilla warmer).
- This will drain them and keep them soft and warm.
- Heat oven to 3500°F.
- Coat two 13x9 baking pans with vegetable oil.
- Dip each tortilla in sauce.
- Fill tortillas with shredded chicken and roll up.
- Arrange a dozen filled tortillas in each pan.
- Top with green sauce.
- Spoon creme fraiche (or sour cream) over sauce.
- Sprinkle chopped onion and cilantro over the top.
- Sprinkle cheese over all.
- Bake for 25 minutes.
- Broil briefly if the top needs some browning.
- Serve hot with refried beans.
- Note:.
- To freeze: Prepare recipe through step 26. Place rolled enchiladas on a baking sheet and freeze until firm. Transfer to a freezer bag. Seal, label and freeze. Place sauce in a second freezer bag and place both bags in a larger bag. Seal and freeze.
- To serve: Thaw in fridge overnight. Complete assembly and bake as directed in recipe.
JACKFRUIT ENCHILADAS
Authentic jackfruit enchiladas with a vegan flair. Garnish with avocado slices and chopped cilantro.
Provided by My soul cleaveth unto the dust
Categories Enchiladas
Time 1h40m
Yield 6
Number Of Ingredients 28
Steps:
- Roast Roma tomato over a gas burner. Core tomato and cut into 8 pieces; set aside.
- Remove stems and seeds from all chile peppers. Mince peppers and place in a large skillet over medium heat. Cook until warmed, 2 to 3 minutes. Add vegetable broth, reduce heat to low, and cook for 30 minutes.
- Use a slotted spoon to transfer peppers to a blender. Add fire-roasted tomato, onion, garlic, vegetable base, cider vinegar, salt, and a small amount of broth to the blender. Pulse, adding more broth as necessary, to desired consistency. Reserve remaining broth for the filling.
- Heat 1 teaspoon peanut oil in a skillet over medium heat. Add sauce and simmer for 10 minutes.
- Meanwhile, heat 1 tablespoon oil for filling in a skillet over medium heat. Add onion and bell pepper and cook until soft, about 5 minutes. Remove to a bowl. Add mushroom to the skillet, adding more oil if necessary; cook and stir until juicy and tender, about 5 minutes. Add tamari and liquid smoke, then remove and add to the onion mixture.
- Add more oil to the skillet. Add jackfruit, pollo asada seasoning, paprika, cumin, sazon seasoning, seafood seasoning, garlic powder, and salt. Cook and stir, shredding the jackfruit as it cooks, until golden brown, 5 to 8 minutes. Add onion mixture along with some reserved broth. Reduce heat to low, cover, and steam for 10 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Meanwhile, brush tortillas with more peanut oil and fry in a skillet.
- Stuff each tortilla with filling and roll up. Place in a 9x13-inch casserole dish. Top with some sauce, reserving some for serving. Sprinkle with vegan cheese.
- Bake in the preheated oven for 15 minutes. Turn on the broiler and broil until cheese is melted, about 3 minutes. Top with remaining sauce.
Nutrition Facts : Calories 413.7 calories, Carbohydrate 73.9 g, Fat 11 g, Fiber 8.7 g, Protein 10.5 g, SaturatedFat 1.5 g, Sodium 427.8 mg, Sugar 7.3 g
BEEF ENCHILADA DIP
This warm dip is a yummy twist on Mexican night that's whipped up in just minutes for an easy appetizer.
Provided by Corey Valley
Categories Appetizer
Time 30m
Yield 10
Number Of Ingredients 8
Steps:
- Heat oven to 400°F.
- In 10-inch skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring frequently, until beef is fully cooked. Reduce heat to medium-low; add enchilada sauce. Stir and simmer 1 minute.
- Stir in chiles. Add 1 cup of the cheese; stir well. Remove from heat.
- Place mixture in ungreased ovenproof dish, such as 8-inch skillet or 8-inch square pan or baking dish. Top with remaining cheese. Bake 5 to 7 minutes or until cheese is bubbly.
- Serve warm with your favorite chips.
Nutrition Facts : Calories 170, Carbohydrate 4 g, Cholesterol 50 mg, Fat 1/2, Fiber 0 g, Protein 13 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 510 mg, Sugar 1 g, TransFat 0 g
ENCHILADAS VERDES
These enchiladas are easy to make ahead and refrigerate until you're ready to bake. After quickly cooking the tortillas in hot oil, I layer them between paper napkins to soak up excess oil.-Joan Hallford, North Richland Hills, Texas
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, cook the beef, onion and salt over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in cheddar cheese; set aside., Meanwhile, in a large saucepan, cook and stir the soup, process cheese and milk over medium heat until cheese is melted. Stir in chilies and pimientos., In a large skillet, fry tortillas, one at a time, in oil for 5 seconds on each side or until golden brown. Drain on paper towels. , Place a scant 1/4 cup of reserved meat mixture down the center of each tortilla. Roll up and place seam side down in greased 13-in. x 9-in. baking dish. Pour cheese sauce over the top. , Cover and bake at 350° for 25-30 minutes or until heated through.
Nutrition Facts : Calories 676 calories, Fat 41g fat (19g saturated fat), Cholesterol 121mg cholesterol, Sodium 1406mg sodium, Carbohydrate 40g carbohydrate (8g sugars, Fiber 4g fiber), Protein 36g protein.
More about "devil recipe recipe for enchiladas"
THE PERFECT ENCHILADA SAUCE RECIPE - THE DEVIL WEARS …
From thedevilwearsparsley.com
Estimated Reading Time 2 mins
ENCHILADA RECIPES | ALLRECIPES
From allrecipes.com
UGLY ENCHILADAS WITH THE BEST HOMEMADE RED ENCHILADA SAUCE
From tsgcookin.com
THE BEST CHEESE ENCHILADAS - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
RECIPE: CHICKEN ENCHILADAS - BEST RECIPES EVER
From cbc.ca
ENCHILADAS DIVORCIADAS RECIPE | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
BEST VEGETARIAN ENCHILADAS RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
BEEF ENCHILADAS | RICARDO
From ricardocuisine.com
ENCHILADA RECIPES - FOOD NETWORK
From foodnetwork.com
HOW TO MAKE PERFECT MEXICAN ENCHILADAS - THE SPRUCE EATS
From thespruceeats.com
RECIPE FOR SHREDDED BEEF ENCHILADAS - SOUFFLE BOMBAY
From soufflebombay.com
CRAVE-WORTHY HOMEMADE ENCHILADA SAUCE - INSPIRED TASTE
From inspiredtaste.net
CHICKEN ENCHILADAS | RECIPETIN EATS
From recipetineats.com
5 MINUTE ENCHILADA SAUCE | FEASTING AT HOME
From feastingathome.com
50 FLAVOR-PACKED ENCHILADA IDEAS WE LOVE | TASTE OF HOME
From tasteofhome.com
BEST HOMEMADE & QUICK ENCHILADA SAUCE (TOP 10 WAYS TO USE …
From dinnerthendessert.com
HUEVOS EL DIABLO RECIPE {THE DEVIL'S EGGS} - EVERYDAY SOUTHWEST
From everydaysouthwest.com
ENCHILADA SAUCE {READY IN 15 MINUTES!} – WELLPLATED.COM
From wellplated.com
CHICKEN ENCHILADAS RECIPE | GIMME SOME OVEN
From gimmesomeoven.com
ENCHILADAS - THE PIONEER WOMAN
From thepioneerwoman.com
BEST SEAFOOD ENCHILADA RECIPES | ALLRECIPES
From allrecipes.com
BEEF ENCHILADAS - DAMN DELICIOUS
From damndelicious.net
ENCHILADO DE CAMERONES (DEVILED SHRIMP) RECIPE | MYRECIPES
From myrecipes.com
32 ENCHILADA RECIPES - DIY JOY
From diyjoy.com
BEEF ENCHILADAS | RECIPETIN EATS
From recipetineats.com
EASY HOMEMADE ENCHILADAS RECIPE - LIVING ON A DIME
From livingonadime.com
BEST AUTHENTIC ENCHILADA SAUCE - THE DARING GOURMET
From daringgourmet.com
THE BEST HOMEMADE ENCHILADA SAUCE RECIPE - SKINNYTASTE
From skinnytaste.com
HOMEMADE ENCHILADA SAUCE | MEXICAN PLEASE
From mexicanplease.com
CHICKEN ENCHILADAS (WITH HOMEMADE ENCHILADA SAUCE) - COOKING …
From cookingclassy.com
BEST EVER ENCHILADAS - MRS HAPPY HOMEMAKER
From mrshappyhomemaker.com
BEEF ENCHILADAS | GIMME SOME OVEN
From gimmesomeoven.com
HOMEMADE ENCHILADAS VERDES WITH CHICKEN - MY LATINA TABLE
From mylatinatable.com
ENCHILADA RECIPES CHICKEN, CHEESE & MORE | TASTE OF HOME
From tasteofhome.com
20+ ENCHILADA RECIPES | MYRECIPES
From myrecipes.com
ENCHILADA RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
SIMPLE ENCHILADAS VERDES RECIPE - PINCH OF YUM
From pinchofyum.com
CHICKEN ENCHILADAS RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
AUTHENTIC BEEF ENCHILADAS - HOUSE OF YUMM
From houseofyumm.com
DEVILED HAM - GREATIST.COM
From greatist.com
HOW TO MAKE ENCHILADA SAUCE - COOKIE AND KATE
From cookieandkate.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 »
You'll also love