THE BEST PORK ENCHILADAS
Enchiladas from the Mexican state of Oaxaca are made with a red chile sauce. Ours has raisins to pull the fruit flavors from the ancho chiles and add a touch of sweetness. The pork is braised with aromatics and seasonings that turns into a deeply flavored blended sauce. Frying the tortillas a bit before rolling them gives them a durability that is important when assembling the dish.
Provided by Food Network Kitchen
Categories main-dish
Time 3h
Yield 4 servings
Number Of Ingredients 19
Steps:
- Rinse the red onion in cold water, breaking up the rings and removing any white membrane between the layers. Drain well. Toss the red onions, vinegar, 1 1/2 cups water, 2 teaspoons salt and the sugar in a medium bowl until the sugar and salt dissolve. Cover with plastic wrap and let sit at room temperature until ready to serve.
- Heat 2 tablespoons of the oil in a large heavy pot or Dutch oven over medium-high heat. Cook the pork, turning once, until golden brown on two sides, 4 to 5 minutes. Transfer to a plate.
- Add the yellow onions to the same pot, season with salt and cook, stirring occasionally, until lightly browned, 3 to 4 minutes. Add the garlic, tomato paste, cumin and oregano and cook, stirring occasionally, until the paste is brick red and the mixture is fragrant, about 1 minute. Add the ancho and pasilla chiles, bay leaves, raisins, broth and 1 tablespoon salt. Return the pork and any accumulated juices to the pot. Bring to a boil, reduce to low, cover and simmer until the pork is falling apart and easily shreds, 1 1/2 to 2 hours.
- Remove the bay leaves and discard. Transfer the pork to a medium bowl. Reserve the cooking liquid.
- Let the hot cooking liquid cool for 5 minutes or so, then transfer it to a blender, filling no more than halfway. Remove the center cap from the lid and place it on the blender. Cover the lid with a folded kitchen towel to catch splatters, and pulse until smooth. Pour the sauce into a medium bowl and repeat with any remaining cooking liquid. Season with salt.
- Pour 1/2 cup of the chile sauce over the pork. Use a potato masher to smash the pork into the sauce; it should fall apart completely. Remove any remaining large pieces of fat and discard. Stir to combine and season with salt if necessary.
- Arrange a rack in the center of the oven and preheat to 425 degrees F.
- Heat the remaining 1 cup oil in a medium skillet over medium-high heat until it bubbles immediately when the edge of a tortilla touches the surface. Working one at a time, fry the tortillas until just starting to brown and crisp, about 10 seconds per side (they should still be somewhat pliable). Drain on paper towels.
- Dip both sides of each tortilla in the chile sauce just to coat and transfer to a rimmed baking sheet. Spread 1/2 cup of the chile sauce in a 6-inch strip down the center of a 13-by-9-inch baking dish.
- Spoon 1/4 cup shredded pork across the center of a tortilla. Fold one side over the filling, then roll up the tortilla. Place seam-side down in the prepared baking dish. Repeat with more sauce and remaining tortillas (the enchiladas should be nestled right up against each other in the pan). Top with any remaining sauce in your bowl or leftover on the baking sheet. Cover tightly with foil and bake until the sauce bubbles, 20 to 25 minutes. Remove the foil, top with the cheese and bake until the cheese is melted but not brown, 5 to 10 minutes. Let sit 10 minutes.
- Top the enchiladas with the pickled red onions. Serve with lime wedges for squeezing over.
CREAMY SHRIMP ENCHILADAS
This is an amazing recipe for shrimp enchiladas. So good!
Provided by Mark
Categories World Cuisine Recipes Latin American Mexican
Time 1h40m
Yield 6
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch pan with cooking spray.
- Melt 2 tablespoons butter in a large skillet over medium-high heat. Saute bell pepper and onion until slightly soft, about 5 minutes. Add garlic and cook for 1 minute more. Transfer mixture to a bowl.
- Add shrimp to the skillet and cook until starting to turn pink, 2 to 3 minutes. Add to vegetable mixture and stir in cilantro, lime juice, chili powder, and salt.
- Melt butter in the same skillet over medium heat. Stir in flour and cook, 1 to 2 minutes. Slowly add chicken broth and cook over medium-high heat, stirring constantly, until sauce thickens, about 5 minutes. Reduce heat to low and stir in 1 1/2 cups Monterey Jack cheese until melted, 1 to 2 minutes. Remove from heat and stir in sour cream and salsa.
- Stir 1 cup of cheese sauce into the shrimp mixture.
- Fill 1 tortilla with 1/3 cup of the shrimp mixture. Roll tightly and place seam-side down into the prepared baking dish. Repeat with remaining tortillas; pour remaining sauce over the top.
- Bake in the preheated oven, uncovered, until the tops are golden brown, about 35 minutes. Sprinkle jalapeno over the top, followed by remaining Monterey Jack cheese. Return to the oven and continue baking until melted, about 5 minutes more.
- Remove from the oven and let sit for 10 minutes before serving.
Nutrition Facts : Calories 544 calories, Carbohydrate 32.7 g, Cholesterol 193.3 mg, Fat 33.9 g, Fiber 2.3 g, Protein 26.6 g, SaturatedFat 19.6 g, Sodium 1241.1 mg, Sugar 3.4 g
ENCHILADAS DIVORCIADAS
To simplify, choose just one of the sauces and make a double recipe. You'll end up with a harmonious batch of enchiladas verdes or rojas, accordingly.
Provided by Daniela Soto-Innes
Yield 4 servings
Number Of Ingredients 23
Steps:
- Heat oil in a large saucepan over medium. Cook onion and garlic, stirring occasionally, until starting to soften, about 5 minutes. Add chiles and cook, stirring occasionally, until onion is lightly browned and vegetables are soft, about 5 minutes. Add tomatillos and cook, stirring occasionally, just until starting to soften, about 3 minutes. Add cilantro and 1 1/2 cups water. Bring to a boil, reduce heat, and simmer until tomatillos soften, 20-25 minutes. Let cool slightly; transfer to a blender. Purée until smooth; season with salt. Return salsa verde to saucepan and keep warm until ready to use.
- Heat oil in a large saucepan over medium. Cook onion and garlic, stirring occasionally, until starting to soften, about 5 minutes. Add both chiles, tomatoes, and 1 1/2 cups water. Bring to a boil, reduce heat, and simmer until tomatoes and chiles soften, 20-25 minutes. Let cool slightly; transfer to a blender. Purée until smooth; season with salt. Return salsa roja to saucepan and keep warm until ready to use.
- Place chicken, bay leaves, and allspice in a small pot and pour in water to cover by 1"; season lightly with salt. Bring to a boil, reduce heat, and simmer gently until chicken is nearly cooked through (an instant-read thermometer inserted into the thickest part of chicken should register 145°F-150°F), 20-25 minutes from the time water starts simmering. Let chicken cool at least 1 hour (it should be just warm). If you have the time, cover and chill up to 12 hours.
- Remove chicken from broth. Pull meat from bones and shred; discard skin and bones. Place meat in a large saucepan and pour in just enough broth to cover. Set aside any remaining broth for another use. Gently reheat chicken over medium-low; season with salt.
- Meanwhile, mix crème fraîche and queso fresco in a small bowl to combine.
- Heat oil in a small skillet over medium-high until hot but not smoking. Submerge each tortilla in oil long enough to soften but not so long that they fall apart, 5-10 seconds each. Transfer to a rimmed baking sheet lined with paper towels to drain.
- Working one at a time, fill each tortilla with about 1/3 cup shredded chicken and roll up tightly. Place 3 tortillas each, seam side down, into bowls. Ladle 1/2 cup of each sauce on opposite ends of enchiladas. Top with a big spoonful of crème fraîche mixture and scatter onion over.
- Chicken can be poached and shredded 3 days ahead. Place in a small bowl and pour in broth to submerge; cover and chill.
EASY ENCHILADAS
Beef, chicken, or cheese enchiladas -- I have tried it all ways, and my family can't get enough.
Provided by tanyap
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 10
Number Of Ingredients 5
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish, and pour the salsa into the bottom of the dish. Set aside.
- Cook and stir the ground beef in a skillet over medium heat for about 10 minutes, until meat is browned and crumbly. Drain the grease from the beef, and add the salsa con queso to the skillet, stirring to mix well. Place about 2 tablespoons of the beef mixture down the center of each tortilla, roll the tortillas, and place them seam side down on top of the salsa in the baking dish. Sprinkle the shredded cheese on top of the enchiladas.
- Bake for 15 to 20 minutes in the preheated oven, until the cheese is browned and the enchiladas are hot and bubbling.
Nutrition Facts : Calories 595.4 calories, Carbohydrate 68.3 g, Cholesterol 53.5 mg, Fat 25.8 g, Fiber 5.4 g, Protein 24.3 g, SaturatedFat 11.4 g, Sodium 1756.7 mg, Sugar 6.1 g
SPANISH RICE ENCHILADAS
My husband and son love ground geef in every way. It's versatile and delicious in so many recipes. With an assortment of toppings, these enchilas are a meal by themselves.-Corine Kirscher, Auburn, Washington
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 6 enchiladas.
Number Of Ingredients 10
Steps:
- In a large skillet, cook beef over medium heat until no longer pink; drain. Set aside 1 tablespoon of taco seasoning; add remaining seasoning to beef. Stir in 3/4 cup water; cover and simmer for 15 minutes. , Meanwhile, in a large saucepan, saute rice mix in butter over medium heat until golden brown. Add the tomatoes, contents of rice seasoning packet and remaining water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender. Stir in beef mixture. , Spread over tortillas to within 1/2 in. of edge. Sprinkle with 1 cup cheese. Roll up and place seam side down in a greased 13x9-in. baking dish. Combine tomato sauce and reserved taco seasoning; pour over the enchiladas. Sprinkle with remaining cheese. , Cover and bake at 350° for 30 minutes or until heated through. Serve with toppings of your choice.
Nutrition Facts : Calories 646 calories, Fat 26g fat (14g saturated fat), Cholesterol 87mg cholesterol, Sodium 2065mg sodium, Carbohydrate 66g carbohydrate (5g sugars, Fiber 8g fiber), Protein 31g protein.
THE BEST ENCHILADAS
The cheesiest, tastiest enchiladas, I swear! this recipe takes a while to cook, but it is well worth it! if you really want to go all out, make some Mexican rice and charro beans to go with your enchiladas. oh, and don't forget the guacamole!
Provided by Sandy
Categories Meat
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- In a large saucepan lightly brown the ground beef with the minced onion and garlic add in salt, pepper, ground cumin, and some jalapeño juice.
- When meat is light brown, drain fat from beef.
- Put meat back on stove and add both cans of diced tomato with green chilies and cilantro simmer until tomatoes are soft.
- At this point you may add some diced jalapeños, or just add more jalapeño juice (i like it hot!) add tomato sauce and enchilada sauce.
- Simmer on med-low heat with saucepan covered.
- While meat is simmering, you can start to cook the tortillas.
- Heat up canola oil in a pan on med-high heat.
- Add one tortilla at a time, sprinkling both sides with chili powder.
- Cook until outer ring is harder and the middle part of the tortilla is a bit softer (as long as the tortilla is no longer brittle) continue until all 30 tortillas are cooked.
- You may want to wipe off the oil after you remove them from the stove.
- Also, if the heat is too high, the chili powder may turn black, but this will not really affect it's taste, so don't worry, just turn down the heat a lil'!
- By the time all the tortillas are done, the meat should be perfect!
- (It should look kinda soupy) in a large square pan scoop a bit of the meat sauce and spread all over (lasagna pan is fine) lay a tortilla down and fill with meat and cheese (try not to get too much sauce with the meat) carefully roll up tortilla and place against the side of the pan.
- Start at the end of the pan and work your way across.
- After you can no longer fit any more rolled up tortillas in the pan, use the remainder of the meat sauce and cheese for the topping heat up oven to 400°F.
- Place in oven for about 20-30 mins or until cheese is melted and light brown and the tortilla edges that stick up from the sauce are a bit hard turn off your oven.
- For those that like onions on top of your enchiladas, you may add them at this time and place pan back into the oven (make sure oven is turned off!) if you have any meat sauce left, you may enjoy it over some home made Mexican rice!
- Tabasco sauce, salsa, and/or sour cream is perfect for the topping.
- Enjoy with some saltines!
Nutrition Facts : Calories 876.9, Fat 39.9, SaturatedFat 20.6, Cholesterol 190, Sodium 3411.1, Carbohydrate 70, Fiber 8.7, Sugar 15.8, Protein 61.7
GREEN CHILE ENCHILADAS WITH LEFTOVER TURKEY
This is such an easy enchilada dish to make and a great use for leftover turkey. It's also very easy to adapt to different tastes just by changing an ingredient or two.
Provided by cherylcobbs
Categories World Cuisine Recipes Latin American Mexican Main Dishes Enchilada Recipes
Time 45m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix shredded turkey with 1/2 cup sour cream, 1/2 cup salsa, 1/2 package Cheddar cheese, and 1/2 package of Monterey Jack cheese in a bowl until well combined. Fill tortillas evenly with turkey mixture, roll up into enchiladas, and place in a 9x13-inch pan.
- Mix remaining sour cream and salsa together and pour over enchiladas. Top with remaining Cheddar and Monterey Jack.
- Bake in the preheated oven until cheese is bubbly and enchiladas are heated through, 30 to 40 minutes.
Nutrition Facts : Calories 886.6 calories, Carbohydrate 45.5 g, Cholesterol 164.2 mg, Fat 58.7 g, Fiber 3.9 g, Protein 42.1 g, SaturatedFat 35 g, Sodium 1541.9 mg, Sugar 5.8 g
CHILI GRAVY ENCHILADAS
This recipe is adapted from Larry's Original Mexican Restaurant in Richmond, Texas. The American cheese really makes this dish. If you like authentic Tex-Mex enchilada's, you are in for a treat! These are good without the cheddar cheese on top.
Provided by Mia Bella
Categories Cheese
Time 50m
Yield 4 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 688, Fat 48.2, SaturatedFat 7.4, Cholesterol 1.4, Sodium 3364.7, Carbohydrate 55.4, Fiber 5.3, Sugar 1.1, Protein 11.5
CHEESE ENCHILADAS
Enchiladas are an essential component of Houston's ebullient, dynamic foodways. Mexican in origin, while distinctly Tex-Mex at the same time, the dish adapts to its surroundings. Each version of enchiladas is deeply local: The style ubiquitous in Monterrey, Mexico, will be different from those found in San Antonio or El Paso or Mexico City. But from enchilada to enchilada, the common denominator is deliciousness. In "The Enchilada Queen Cookbook," Sylvia Casares notes, "for Tex-Mex-style cheese enchiladas, yellow cheese, such as Cheddar, is the traditional choice" yielding "the quintessential Tex-Mex enchilada."
Provided by Bryan Washington
Categories dinner, casseroles, main course
Time 1h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees. Lightly grease a 9-by-13-inch shallow baking dish or pan or a very large cast-iron skillet.
- Add the oil and flour to a medium skillet. Set over medium-low heat and cook, whisking constantly, until the mixture (known as roux) turns a golden color, smells nutty and thickens, 5 to 7 minutes.
- Add garlic, chile powder, cumin, oregano and black pepper to the roux. Whisk until smooth (some clumping from the garlic is fine), being careful to not let the spices burn, about 30 seconds.
- While whisking constantly, add beef broth 1/4 cup at a time, whisking after each addition, until smooth. Reduce heat to low and simmer gently, whisking occasionally, for 10 minutes. Then remove from heat, and allow the gravy to rest for another 10 minutes. Taste the gravy and season with salt as needed for a savory sauce.
- Meanwhile, in another pan, lightly heat a tortilla over medium just until softened, about 30 seconds per side. Transfer to a clean kitchen towel or sheet of foil and wrap. Repeat with the remaining tortillas, stacking them in the towel or foil. Be careful of overcooking: You're softening each tortilla to prevent them from cracking as they're filled and folded.
- Fill a softened tortilla with about ⅓ cup of cheese. Roll shut and, with the seam side facing downward, place in the greased baking dish or skillet. Repeat until you've filled all of the tortillas, setting the rolls next to each other.
- Slowly pour the gravy over all of the tortillas to coat. Afterward, sprinkle the dish with the rest of the cheese and the diced onion.
- Bake until the gravy is bubbling and the cheese melted, 20 to 25 minutes.
- Garnish with parsley, if desired, alongside a sprinkle of salt and black pepper. Serve immediately.
KELLY'S ENCHILADAS
You can't taste the carrot in this enchilada recipe, but it's a good way to add bulk and vegetables--just use a cheese grater or food processor for them.
Provided by KellyG42
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 7
Number Of Ingredients 13
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Heat a large skillet over medium-high heat, and stir in the ground turkey, grated carrots, onion, jalapeno pepper, 1/2 packet of taco seasoning, and kosher salt. Cook and stir until the turkey is crumbly, evenly browned, and no longer pink. Stir in the water, several dashes of hot sauce, and the remaining taco seasoning. Simmer until the water has evaporated.
- Combine the yogurt, cream of chicken soup, and queso quesadilla cheese in a bowl.
- Place a tortilla onto your work surface, then spoon some of the turkey mixture halfway between the bottom edge and the center of the tortilla. Place 2 to 3 tablespoons of the cheese mixture over the turkey. Roll the tortilla up to the top edge, forming a tight cylinder. Place in a 7x11 inch baking dish. Repeat with the remaining ingredients. (There will be unused cheese sauce.)
- Stir the enchilada sauce into the remaining cheese mixture. Spoon over the top of the tortillas. Bake in the preheated oven until the sauce is bubbly and the cheese has melted, about 30 to 35 minutes.
Nutrition Facts : Calories 413.6 calories, Carbohydrate 30.9 g, Cholesterol 84 mg, Fat 18.5 g, Fiber 2 g, Protein 29.1 g, SaturatedFat 9 g, Sodium 1341.3 mg, Sugar 4.4 g
EASY ENCHILADAS
Not authentic by any means, but my husband and I both love them! This is adapted from Southern Living's Quick and Easy Weeknight favorites with a few variations that I add.
Provided by Jenn_Chelle
Categories Mexican
Time 50m
Yield 5-7 serving(s)
Number Of Ingredients 7
Steps:
- Brown the ground beef.
- Add onions.
- When completely cooked, drain oil and place in a large bowl.
- Add enchilada sauce and tomato soup.
- Add chili powder. This is pretty much to taste.
- Mix really well.
- Spray large pan with cooking spray.
- Add about 1 cup of meat mixture into each tortilla. Top with cheese before rolling tortilla.
- Place in pan and repeat.
- After you've rolled each tortilla, top the enchiladas with remaining meat mixture (this is where the extra enchilada sauce comes in).
- Place in preheated oven (@ 450) for 25-30 minutes. When times has five minutes left, add remaining cheese.
- Once the five minutes are up, serve with sour cream and sliced olives on top and a side of spanish rice.
Nutrition Facts : Calories 1053.3, Fat 56.6, SaturatedFat 27.5, Cholesterol 188, Sodium 2792.9, Carbohydrate 77.4, Fiber 5.9, Sugar 17, Protein 56.5
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